Achieving longevity takes a willingness to continue learning and embrace change A wise king once said that eternity was in the heart of man. The truth is that mankind looks toward his future without setting an end date for his life.  Starting a bu...

Don’t just blindly set a price point based on the competition Awhile ago I had a general manager who really wanted to change the beer prices of his store. He was emphatic that if we came down on price to matching or just under other local restauran...

Adapting to your environment pays dividends Last month I talked about our effort to succeed with a Tony’s Slice House on quirky Haight St. in San Francisco, where the clientele will either embrace you or quickly run you off. This month I’ll finis...

Opening a new restaurant in an iconic area can be tricky Here I was in a new remodel for a Slice House right on Haight Asbury in San Francisco. If you don’t know Haight Ashbury, it’s an iconic corner that became historic in the 60s (and it’s st...

When considering moving your restaurant from one location to another, there’s a lot at stake. As the owner of an established Italian restaurant here in Georgia, we wanted to make the right decision for both our business and our customers. Questions...

Three restaurants opening within 10 days — How am I going to do it? I am literally 10 days away from opening two new restaurants in Northern California at a casino called Graton. This is one of the biggest tribal casinos in the U.S. and we were sel...

Recently, in every course I have had at least one or two students who have been interested in the concept of mobile ovens. Here are a number of pros and cons to keep in mind if you are thinking about investing in a mobile oven: Pros: It is a minimal ...