Running a restaurant can be brutal -- harder than any other business, for reasons I can explain (and do in certain videos). Over the last 30 years, I've been an investor and board member of many restaurant brands, California Pizza Kitchen, McCormick & Schmick’s, Shane’s Rib Shack, Real Mex Restaurants and Il Fornaio. I’ve seen why most restaurants struggle — and what the great ones do differently.

On this channel, I share practical strategies to help restaurant owners and managers:
– Solve the Final 20% of execution (the details that make or break success)
– Train teams that actually deliver results
– Build restaurants that run smoothly and profitably for years

Subscribe if you want to stop putting out fires — and start building the restaurant you’ve always wanted