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21d •
THE FUTURE OF RESTAURANT OWNERSHIP
I don’t think the restaurant model is “broken.” But I do think it’s in the middle of a forced evolution and a lot of owners are pretending it’s temporary. A few questions I want this community to wrestle with: • Do tipped positions survive the next decade? With minimum wages climbing and tip fatigue growing, is the tip-credit model actually sustainable or just familiar? • Does the tip credit even matter anymore? In states where minimum wage is already high, the math isn’t what it used to be. Are we clinging to a system that no longer protects the business? • Why does the same restaurant work in Texas but bleed in Colorado? Sub-minimum wages vs full minimum wages. Labor expectations. Guest behavior. The economics are completely different—and pretending otherwise is killing margins. • How does a server make six figures… but ownership and management don’t? That’s not shade on servers. That’s a real question about risk, reward, and responsibility. • Who is the restaurant actually built to protect right now? The guest? The employee? Or the business itself? Here’s my honest belief: The future restaurant owner is less of a “chef or operator” and more of a systems designer. Pay models, scheduling, menu engineering, service style, footprint, and expectations all have to evolve together. You can’t solve 2026 problems with a 2006 playbook. Let’s talk. What do you think breaks first:– tipping– ownership margins– full-service dining– or the next generation’s willingness to take on the risk? Drop your take. Disagree loudly. That’s how this gets better.
Pinned
Jan 14 •
START HERE: 5-Minute Pre-Shift Check-In
Drop a comment with: 1. Your role (chef / owner / manager) 2. One thing that feels heavy this week 3. One small win you want before Sunday
Pinned
Nov '25 •
Welcome to the Restaurant Pre-Shift Crew!
Welcome to the crew, chefs and owners!!!! Here’s where to start: 1️⃣ Go to the One Minute Fixes lesson in the classroom — download the restaurant reality checklist and audit your restaurant this week. 2️⃣ Watch the One Minute Fixes to see how we apply it in real life. 3️⃣ Drop a quick intro below — your name, restaurant, and one challenge you’re facing right now. I’ll be checking comments and giving feedback during our weekly profit sessions. Let’s get your business running smoother and more profitable from day one. — Brother
3d •
Your Job Title Changed the Day You Became an Owner
The moment you become an owner, your job title is no longer Chef or General Manager. Most of us never realize this when we sign the lease. We climbed the ladder because we were great at operations. Running services. Managing teams. Executing systems. But ownership is a completely different job. Your responsibility now is to push the brand forward, create new opportunities, measure performance, and build a culture that people actually want to be part of. That means spending time on work that has nothing to do with daily operations. Here are five things real owners focus on: 1. Brand Growth Where is the business going in the next 3–5 years? Menus change. Brands evolve. 2. Opportunity Creation Partnerships, collaborations, media, events, speaking, consulting, product lines. Owners create opportunities that bring attention and revenue to the business. 3. Performance Measurement Prime costs. Labor efficiency. Revenue per seat. Guest frequency. If you’re not measuring it, you’re guessing. 4. Culture Building Great teams don’t happen by accident. Owners define standards, values, and expectations that create a workplace people want to stay in. 5. Leadership Development Your job is to develop the next chefs and managers so the restaurant doesn’t rely on you to survive. If you’re still operating like the chef or GM every day… You’re not actually running the business. You’re just the highest paid employee. Ownership requires a different mindset. Let’s talk about it. Which of these five do you spend the least amount of time on right now?
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8d •
PRE-SHIFT POWER CHECK
Alright team... Quick 60-second focus before service. Today’s Question: What’s ONE thing you’re going to do tonight to create a better guest experience? Examples: • Suggest a dessert to every table • Learn one guest’s name and use it twice • Upsell one premium cocktail • Deliver food within 30 seconds of it hitting the window • Help a teammate before they ask Why this matters: Small actions = bigger tips, happier guests, and stronger shifts. Tonight’s Focus: Be intentional, not just busy. At the end of shift shout out the best win from tonight. Let’s make it a great service. Drop your answer in the comments. 👇
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skool.com/therestaurantpreshift
Real talk for the hospitality game. You’ve mastered the craft — now it’s time you learned how to make money. I’m a Top Chef Restaurateur with no fluff
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