You probably know what's selling...but do you know what your most profitable items are? If you'd like me to walk you through it, you can also schedule a short Restaurant Profit Strategy Call. https://t.co/DhhMKDhjMF

In the meantime, if you’re curious where your restaurant might be leaving money on the table, you can join our 5-Day Menu Margin Makeover: https://t.co/caL9Znwywf

Most restaurants aren’t losing money because of food cost or labor. They’re losing it through invisible margin leaks hiding in plain sight on the menu. Over the years I’ve seen restaurants lose $20K–$50K a year from small pricing gaps, product mix issues, and operational habits

Roger interviews restaurateur Molly Irani about bootstrapping a restaurant with $70,000 and growing it into a successful multi-unit restaurant group through grit, creativity, and smart operations. 🤩 https://t.co/n15FO6kI5x

No investors. No deep pockets. Just micro-loans, duct-taped equipment and a dream. Hear how Molly launched a restaurant with $70K and pure grit. 👉 https://t.co/n15FO6kI5x

🔥 FREE RESTAURANT WEBINAR STARTING SOON! Don't miss this one! We are breaking it down so it's easy to understand and take action. Register here: https://t.co/HbfUuN7MVF Note: Replay available for 5 days to webinar registrants.

If your managers are stuck in the office, your guests are paying the price. In this episode, @carlorsbourn explains why more floor time means lower turnover and higher sales. 👉 https://t.co/KkgX6umxRf

I'll walk you through day by day...it's POWERFUL and (FREE) https://t.co/caL9Znwywf

Free Restaurant Webinar Next Week 🔥 Register Now: https://t.co/HbfUuN8kLd

Restaurants are more complex than ever. The operators who win? They master systems, leadership, and smart tech without losing hospitality. Carl Orsbourn and I break it down. If you want a real competitive edge, this episode is for you. 🎧 https://t.co/KkgX6umxRf

If automation doesn’t improve the guest experience, what’s the point? @carlorsbourn and I unpack how AI should serve your team, not replace them in Episode 478: https://t.co/KkgX6umxRf

I'm excited for this one!!! AI is such a hot topic and we're going to get deep into AI for restaurants. Register today and join me and @RestaurantRock1 on Tuesday 3/3 for this -

Most restaurants beg for marketing…the smart ones design it right into the plate. Make your food so beautiful/unique people can’t help but stand on chairs and post it, and let your guests broadcast your brand for you! https://t.co/MOBslDK7bP

🔥 LIVE: Tue 3/3/26 @ 11:00 AM Eastern...Register Now...Save your seat. It's free and the replay will be available for 5 days. Learn the Top 4 High-Impact Ways Restaurants Are Using AI Today and What AI Really Is (and Isn’t) for Restaurants. 👉 https://t.co/40x3ACvR3E

I'll walk you though it day by day....it's powerful! 🔥 https://t.co/caL9Znwywf

Bag of gold…or a best-in-class GM? We’re taking the GM all day. In this episode, we break down the simple cadence that keeps managers focused, consistent, and driving real results (plus so much more!) Episode #477 now live 🔥 https://t.co/MOBslDK7bP

Busy doesn’t equal profitable. More sales won’t fix weak margins; smarter menu decisions will. Join my 5-Day Menu Margin Makeover Challenge and turn one item into a repeatable profit driver. https://t.co/caL9Znwywf

What separates average operators from truly strong restaurant leaders? It’s not luck. It’s not location. And it’s not hype. It’s systems. In this episode of the Restaurant Rockstars Podcast, we sit down with an operator who built a concept from a single location into a

Great restaurants aren’t built on hustle alone. They’re built on leadership, systems, and smart labor strategy. This episode breaks down what these operators are doing differently and how they drive profit. 🎧 Listen now: https://t.co/MOBslDK7bP

AI isn’t coming. It’s here. Restaurants are using it to: • Control inventory • Engineer profitable menus • Optimize labor • Improve marketing Operators who move now win. Full episode: https://t.co/OAsVCO3aU3