Where Your Restaurant Profit Goes: 6 Costly Gaps to Fix
Busy shifts don’t always translate into a healthy bottom line. Roger shares six common gaps in restaurant operations and practical steps to improve inventory, menu costing, portions, scheduling, promotions, and staff training.
How to Build a Restaurant Team That Stays
A stronger restaurant team starts before the first shift and grows through everyday leadership. Roger shares lessons from his conversation with Dana DeVito on hiring for character, supporting new employees, and creating a workplace people want to recommend.
The Hidden Cost of an Undertrained Restaurant Team
When you put an unprepared employee on the floor, the impact reaches beyond one table. Roger Beaudoin shares lessons from Ami Alexander on training, development, and delivering the hospitality your guests expect.
7 Restaurant Operating Systems That Protect Profit and Build a Stronger Team
What restaurant operating systems have the biggest impact on profit? Restaurant executive Matt Walls shares practical strategies for labor, food cost, recruiting, leadership, guest value and AI.
How Many Sales Is Your Restaurant Missing When the Phone Rings?
Restaurant AI can help capture missed reservations, takeout orders, and catering opportunities. Roger Beaudoin shares insights from Cliff Cate of Yelp on answering every call without sacrificing hospitality.