Guest post from Marcus Belardes, Health Auditor & Consultant for EyeSpy and VP of Oren’s Hummus Restaurant Group Hard work has always mattered, and it always will because it builds trust, strengthens credibility, and gives people the foundation they need to grow. At the same time, leadership calls for something
Guest Post from Miyuki One Bear Executive, Admin to our CEO I almost skipped it. As a C-level Executive Admin in the hospitality industry, supporting a CEO, a VP of Operations, and Leadership teams across seven locations, my calendar is a battlefield. A virtual conference felt like one more item
In honor of Women’s History Month, we want to give some pointers on how to make sure your leadership roles are being filled by the most competent team members, be they women or men. The first place to look is promotion structure: how people are promoted, how feedback is delivered,
Reservations can be strong and checks can still feel flat, and often that indicates that it’s time to train your team on the art of the upsell. The trick is to make a sales suggestion feel like organic guidance. In our trainings we like to emphasize timing, descriptive language, and
Restaurants often have high turnover because the expectations are unclear and the learning curve feels chaotic. Onboarding is where stability begins, and the best systems treat onboarding like a leadership function. A clear checklist for the first two weeks, simple daily benchmarks, and consistent manager touchpoints give new hires a
The most successful lunch programs are engineered from the inside out. Prep overlap, ticket-time discipline, packaging that travels well, and pricing that feels approachable without functioning like a discount are all vital areas to plan. A strong lunch menu focuses on what your kitchen can execute flawlessly in volume and
Remodel conversations usually start the same way: the dining room feels tired, comps are creeping, a competitor opens with a shiny bar and a neon sign that pops on Instagram, and suddenly the room becomes the villain. The problem is that a remodel is one of the most emotional decisions
With labor still tight and wages trending up, restaurants are competing shift by shift, not just offer by offer. Toast’s 2025 worker survey points to the same pressure points restaurant owners are feeling: pay and scheduling flexibility top the list of what workers value, while difficult managers remain a major
You can’t outsource food safety to a calendar reminder or a once-a-year inspection. You also can’t count on the same level of external oversight forever. When government inspection budgets shrink, the burden shifts back onto operators in a very real way. The upside is that strong restaurants already know how
While you don’t need AI to run a great restaurant, it can be a game-changer when it comes to filling in the cracks that steal time and eat into margins. The value shows up in the boring places, like with fewer schedule rewrites, cleaner prep targets, tighter pars, and fewer
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