QR Codes: The Invisible Cost of Convenience, Part 1
It was supposed to be seamless.
A guest walks in, scans the code on the table, and suddenly the menu
Taking Inventory
Inventory Night Isn’t About Counting
Inventory night has a reputation problem.
To most managers, it’s a chore. A
The Hipster Factor
Every operator knows the look.
The waxed mustache. The cuffed denim. The leather apron that costs more than a case
Close Properly or Close Permanently
The Manager Who Closes Too Soft
There’s a particular kind of fatigue that settles in at the end of
The Shift Meal
There was a time when the shift meal was sacred. Not fancy. Not Instagrammable. But real. A plate of food
The (Ir)Regular
You don’t notice it all at once. That’s the cruel part.
There’s no alert on the POS,
The Call Out
There’s a moment every fast casual operator knows too well. It’s early—too early—and the phone vibrates
What Not To Do According to Krispy Kreme
What Krispy Kreme's Fall Should Teach Every Restaurant Owner
I remember the first time I saw that neon
The Joy Audit
Fall in Love With Food Again
I can tell you the exact moment I knew I wanted to spend my
Systemizing and Scaling
Building Your Operations Manual BEFORE You Scale
The first restaurant I ever ran—truly ran, not just cooked in—failed
