Your Life and Restaurant
Episodes
129 episodes
Stop Hoping, Start Checking: Why Restaurant Systems Beat Good Employees Every Time
Every restaurant owner has experienced it: you open the next day only to find that the roll-ups weren't finished, the beer wasn't stocked, side work was missed, or someone forgot an important closing task. The first instinct is often to blame t...
Leverage: Why Restaurant Owners Must Stop Doing Everything
One day a coach told me something that completely changed the trajectory of my career:"You need to stop waiting tables immediately."At the time, it sounded crazy. I was making great tips, helping the business, and even my d...
World Cup Lessons for Restaurant Owners: Building a Championship Team
With the World Cup kicking off this week, I started thinking about how much running a restaurant resembles leading a championship sports team.The best teams don't win because they have one superstar. They win because they have a clear vi...
Hire Slow, Fire Fast… Or Is That Impossible in Restaurants?
Most restaurants don’t have the luxury of “hiring slow.” When you’re short staffed, busy, and trying to survive another weekend, sometimes you just need a body on the schedule. But what happens when the wrong hire starts affecting the entire te...
What Busy Holidays Reveal About Your Restaurant
In this episode of the podcast Your Life and Restaurant, I reflect on what busy holidays like 5 de Mayo and Mother’s Day reveal about a restaurant operation.High-volume days don’t usually create problems; they expose the systems, communi...
When the Owner Is the Bottleneck
In this episode of The Your Life and Restaurant Podcast, I talk about a hard truth that many restaurant owners eventually face: sometimes the biggest bottleneck in the business is the owner.It usually comes from caring, moving fast, and ...
Why I Track Everything: How Measurement Creates Calm and Clarity
In this episode of the podcast Your Life and Restaurant, I talk about why I track almost everything in the business, and how that actually creates more calm, not more stress.At first, tracking can feel like extra work. But over time, it ...
The Restaurant Bottleneck Nobody Talks About: The Window
In this episode of the podcast Your Life and Restaurant, I talk about one of the most overlooked bottlenecks in restaurant operations: the window.Most owners think their problem is the kitchen or the servers, but often the real issue is ...
Growing Into the Business: The Psychology of the First and Second Generation
A few episodes ago on the podcast Your Life and Restaurant, I talked about the transition from the first generation to the second in a family business. In this follow-up episode, I explore the psychology behind that transition.Growing up...
When Servers Leave: It's not always a problem
What do you do when one of your top servers gives two weeks notice and you didn’t see it coming?In this episode, I break down the emotional and strategic side of turnover in restaurants. Not every exit is a culture failure. Sometimes it’...
This is the Part No One Warns You About
If you’ve ever run a restaurant, this episode will feel familiar. I take you inside a real month of restaurant operations by walking through my incident log; call-offs, lateness, ignored instructions, and all the small fires that add up fast. T...
Pay the Price
In this episode of Your Life and Restaurant, I talk about a simple truth we often avoid: everything in life has a price.Success in business, financial freedom, a strong marriage, personal growth—none of it is free. Just like in ...
Raising Prices Without Losing Customers: The Art & Science of Restaurant Pricing
Raising prices doesn’t have to feel scary. In this episode, we break down the art and science behind restaurant pricing, anchoring strategies, and how to raise prices the right way.Start making confident, intentional pricing decisions th...
The Gen2 Test: Why Most Families Don't Survive the Handoff
Most family restaurants don’t fail because of bad food or bad service, they fail because the handoff between generations isn’t handled right.In this episode, I talk about what really needs to happen for a second generation to not just ta...
The Power of Trying (and Failing) with Ideas
In this episode of Your Life and Restaurant, we talk about the power of ideas. How keeping a steady flow of new ones keeps your restaurant evolving and growing. We’ll also dive into what to do when those ideas don’t work out. ...
How to Build a Restaurant So People Don't Quit
After 20 years in the restaurant industry, I think I’ve found the #1 thing leaders can do to build a restaurant where people don’t quit. Curious what that’s all about? I break it down, and share other key retention strategies in this episode—do...
What I'd Do Differently If I Opened Today Part 2
This is part 2 of the What would I do differently If I Opened Today. We talked about things that I think are important if opening a new restaurant and can also be applied and reviewed in your current restaurant. Take a listen.
What I'd Do Differently If I Opened Today
In this episode I will be talking about things I would do different if I was opening a restaurant today. Lessons learned, mistakes, and everything in between. Take a Listen.
Get More Nature In Your Life
You want to have less stress? Get more green! This episode will talk about the benefits of nature. Plus what you can do to spend even if it's a little bit of time in it.
AI In the Restaurant World Pt. 2
This is the second episode of our talk about AI in the Restaurant World. Find out how AI can help you with your Menu, Social Media, Food Costs and More! Take a listen.
AI in the Restaurant World
Artificial Intelligence is here, and it is the future. Adapt or Die. In this episode we talk about how AI is impacting the Restaurant World, and more importantly how YOU can start using it today. Take a Listen
Humility in Hospitality
We talk further about being a humble human being. Plus 3 strategies for you to inject Humility into your restaurant. Take a listen to this episode so you can continue to keep the EGO in check.
The Nobility of Making a Profit in the Restaurant World
Find out why profit is not evil. In reality it is a noble pursuit, and the goal of every restaurant business. Listen to this episode to update your Philosophy in the nobility of making a profit.