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Feb 19 •
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
28d •
The loneliest seat in the Restaurant
There was a conversation this morning between two restaurant owners that stuck with me. One of the hardest parts of ownership is realizing there aren’t many places where you can speak honestly. A lot of us carry pressure quietly because somewhere along the way, owners stopped being seen as people and started being treated like targets. It feels like we’ve forgotten how to celebrate each other. Success gets questioned. Struggle gets judged. And too often, people only reach out when there’s an angle, an opportunity, or something attached to the conversation. I know I’m not perfect. No owner is. I’ve made mistakes, learned lessons the hard way, and I’m still figuring things out every day. But I’m still human behind the business, the brand, and the restaurant walls. Most of us got into this because we genuinely care about people. We want to create spaces where others feel welcomed, supported, and connected. Sometimes I think owners need that same space too. A little more empathy would go a long way in this industry. If you’re an owner, operator, chef, or creative… when was the last time someone checked on you without needing something in return?
Apr 30 •
PRE-SHIFT FOCUS: “Why Are We Always in the Weeds?”
Most restaurants don’t have a staffing problem.They have a clarity problem. We don’t get buried because we’re busy.We get buried because we’re unprepared for the busy. Today’s Fix: The 3-Point Reset 1. Know the Hits What are the top 3 items we will sell the most tonight?→ Are we prepped heavy?→ Are stations set for speed? 2. Call the Gaps Where do we usually break? (Expo? Bar? Host stand?)→ Who owns that pressure point tonight? 3. Define “Great” What does a perfect shift look like TODAY?→ Ticket times?→ Guest touchpoints?→ Table turns? If we don’t define it… we can’t hit it. Today’s Standard: We don’t react to service.We design it. Pre-Shift Callout: One person, one focus: “What’s one thing you’re locking in tonight?”
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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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