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The 5 control systems that transformed my restaurant's profitability... After years of running a successful F&B business and helping countless others, I've identified the critical control systems that separate profitable restaurants from those barely breaking even. In my latest Plating Profit article, I break down: → Inventory management that doesn't consume your time → Financial controls that protect your cash → Labour systems that align with actual demand → SOPs your team will actually follow → Smart tech that closes operational loops These aren't complicated corporate systems-they're practical tools that give you control without requiring your constant presence. I've lived on both sides: running a business WITHOUT these systems (chaos) and WITH them (profitable freedom). The difference was transformative. Check out the full article to learn how to implement these systems in your business without adding more to your already-full plate. 🔗 Link in comments 👇 What control system does your business struggle with most?

Some of the biggest profit leaks in your business aren't always obvious. While many owners focus solely on food costs or marketing it's labour management that often represents the difference between struggling and thriving. As I learned during my decade as an F&B owner, saving on staffing costs isn't about simply cutting hours... – it's about strategic alignment with demand. When labour costs eat up 30-35% of your revenue, even small inefficiencies create significant profit leaks. 🤫 Cross-training was my secret weapon in this battle. By developing team members who could seamlessly transition between roles, we created a dynamic workforce that could: → Maximize productivity during slow periods → Pivot quickly when unexpected rushes hit → Reduce scheduling headaches and overtime costs → Improve team morale through skill development → Maintain service quality with fewer total staff hours This approach transformed our labour costs without sacrificing service quality. ✅ During slow periods, cross-trained staff could handle multiple stations while completing prep work. ✅ When we got slammed, everyone could jump in where needed. The result? Labour costs remained manageable while customer satisfaction scores improved. What's your labour management strategy? Are you plugging this critical profit leak in your business? #RestaurantManagement #ProfitOptimization #FoodBusinessTips #LabourCosts

In the food industry, profit margins are as delicate as a perfect soufflé... Yet many owners watch their hard-earned revenue disappear through invisible holes in their operations. But unlike Swiss cheese, these holes aren't immediately obvious. They develop gradually through: → Inventory waste that silently eats away at your food cost percentage → Labour inefficiencies that balloon payroll without improving service → POS shenanigans where staff exploit system vulnerabilities → Supplier slippage with unnoticed price increases and missed discounts → Marketing expenses that generate activity but not actual returns After a decade running my own restaurant, I discovered that plugging these leaks was more profitable than chasing new customers or raising prices. 🚫 The average restaurant keeps just 3-5% profit. ✅ But the most successful operations consistently hit double digits by addressing these exact issues. Are holes in your business leaving you with thousands of dollars of missed profit each year? Let's keep the holes where they belong - in the cheese, not your business. What's your biggest operational challenge right now? Drop it in the comments, and let's discuss solutions. #RestaurantProfit #FoodBusinessTips #OperationalExcellence

"Having systems in place makes your restaurant feel too corporate.” This is one of the biggest myths I hear from food and beverage business owners. But here’s the truth: ✅ Systems aren’t about control—they’re about freedom. The right systems give you → space to take a day off, → scale your team, and → grow profitably → without relying on duct tape and 16-hour days. Whether you run a café, bar, cheese shop or full-service restaurant, you deserve a business that supports your life, not one that consumes it. If you’re ready to stop firefighting and start leading, let's schedule a quick chat and see how we can help you go from busy and broke to prosperous and profitable!

Still paying your staff first and hoping there’s something left for you at payroll? It’s time to stop running your F&B business on hope. If cash flow is tight, you’re not managing your numbers—you’re managing chaos. Fact: Good bookkeeping isn’t a “nice-to-have”—it’s a profit-generating machine that finds cash hidden in plain sight. Get your numbers right, stop the leaks, and free up cash flow - Get paid! It’s time to get the right financial systems in place. Learn more in my latest Substack (links in the comments) 👇

You can’t grow what you don’t control. In Part 1 of my new Substack series, I’m sharing The P.R.O.F.I.T. Framework—a 5-step approach I’ve used to help restaurant owners uncover hidden losses and finally take control of their margins. We cover: ✅ Ingredient pricing (the right way) ✅ Recipe standardization ✅ Menu data insights ✅ Detecting profit leaks If you’re running a busy restaurant but still sweating over cash flow, this framework can help. 📖 Read Part 1 now: “A Simple 5-Step Path to Profit” 🔗 Link in comments.

Confused about bookkeeping vs. accounting? Here’s the simplest way to think about it: 📌 Bookkeeping = tracking transactions 📌 Accounting = analyzing & strategizing based on those records If you don’t have good bookkeeping, you don’t have good accounting. Period. Let’s get your books in order. DM me to learn more!

Attention Food and Beverage Owners: Your CPA can only be as good as your bookkeeping allows them to be. Are you setting your accountant up for success? #BookkeepingMatters

You’re not broke—you’re just bad at getting paid. Delayed invoices aren't just annoying—they're expensive. Here's why... → Every day an invoice sits unsent is another day your cash sits in someone else's account → Late invoicing leads to late payments, creating unnecessary cash flow gaps → Tracking becomes more difficult as time passes, increasing the risk of errors and disputes When your financial reporting becomes less accurate, it makes business decisions harder... But a solution is simpler than you think: ✅ Send invoices fast - ideally same-day or within 24 hours of service completion ✅ Track them systematically - implement a consistent follow-up schedule ✅ Follow up professionally - automate reminders where possible 🚨 Remember: Clean books make everything easier. Your future self will thank you. What invoicing practices have saved your business time and money? Share in the comments below.

F&B owners, I would bet you didn't start your business to do bookkeeping The food and beverage industry is facing unprecedented challenges in 2025. Rising food costs, staffing shortages, and changing consumer preferences are squeezing margins tighter than ever. Yet, many owners still spend 5-10 hours weekly managing their books—time that could be spent on menu innovation, staff development, or simply enjoying life outside the business. At CHEF+, I provide specialized bookkeeping services that deliver five key outcomes: 1. Organized financial records that eliminate the "receipt panic" before tax season 2. Systems that free up your evenings for family, creativity, or rest 3. Integration with industry-specific software that understands restaurant operations 4. Strategic financial insights that maximize your profit margins 5. The freedom to reconnect with the passion that brought you into this industry My clients can expect to save 20+ hours monthly while gaining clearer financial visibility. Would you like to learn how we're helping businesses like yours streamline their financial management? Let's connect!

Without accurate bookkeeping, you might be losing money without even realizing it. Here’s why: Overlooked expenses → Inaccurate food cost tracking → Missed tax deductions The solution? → Professional bookkeeping services. → Track every dollar and maximize every cent. Do you have your books in order?

Feeling frustrated by your business finances? Do you lie awake at night wondering where all your revenue is going? 💸 You're not alone. One of the most common things I hear from new clients is: “I should be making more profit than this.” 👉 The reality? Invisible expenses—subscriptions, duplicated tools, auto-renewals—quietly eat away at your margins. The result? You're working harder, but the numbers don’t reflect it. That frustration impacts more than your bottom line - it chips away at your confidence and peace of mind. But it doesn’t have to be that way. ✨ Imagine the clarity of knowing exactly where every dollar goes - and the confidence that comes from reclaiming control. ✨ Picture having the mental space to focus on what you do best: running and growing your business. Some businesses can cut 10–15% of indirect costs with a simple audit. Time to clean house? Let’s take the first step together - DM me to get started.

There is an 80/20 Rule of Restaurant Success... As a restaurant owner for over a decade, I've learned that success in this industry follows a powerful truth: It's 20% culinary skill and 80% business acumen. Many passionate chefs and restaurateurs enter this business believing their incredible food will guarantee success. But the reality is that exceptional dishes alone won't keep your doors open. The secret to thriving in the competitive F&B landscape lies in mastering the business fundamentals: → Strategic inventory management to prevent waste → Labour optimization that aligns staffing with demand → Tight financial controls to prevent profit leaks → Supplier relationship management → Marketing that delivers measurable ROI When culinary excellence meets solid business practices, that's when the magic happens. That's when you create an unstoppable combination that can weather economic fluctuations, changing consumer preferences, and competitive pressures. If you're struggling to translate your culinary passion into sustainable profits, I'd love to help. After years of running my own successful operation, I now help restaurant owners implement the business systems that transform their financial performance. What's your biggest business challenge right now? Let's connect and discuss solutions.

You're working harder than ever. The place is packed. Customers are happy... But your bank account? Still struggling. Sound familiar? On Plating Profit this week, I break down the five most common ways food & beverage businesses quietly lose thousands, without even realizing it.. 💸 Spoiled inventory 👥 Labour inefficiencies 🧾 POS shenanigans 🚚 Supplier slippage 📢 Marketing with no ROI If you’re running full speed but still feel like you’re leaking money, this is for you. Read or listen to this week's edition of Plating Profit, then visit my profile and book a free 30-minute consult to start plugging your leaks.

These 5 invisible profit leaks are stealing thousands from you every year. Is your restaurant profitable on paper but not in your bank account? It's not dramatic failures—it's the small, overlooked issues silently draining your business dry. Stop the bleeding before it's too late. Check out my latest Substack for more on how Profit Leaks could be killing your business (link in comments...)

Unfortunately, bookkeeping still gets treated like a box to check. Something you do because your accountant needs it or tax season is around the corner. But if you're serious about growing your business, bookkeeping isn’t optional → it’s foundational. Your books are the source of truth in your business. They tell you: → Where your money’s actually going → Which areas are profitable (and which aren’t) → How efficient your operation really is → Whether your pricing, labour, and inventory are working in sync I’ve seen it—and I’ve lived it. Owners running on gut instinct, overwhelmed by cash flow swings, stuck in place year after year. And the common thread? Books that aren’t current, clean, or actionable. Want to plan, grow, and profit with confidence? Start by getting your bookkeeping dialed in. I’m currently taking on new F&B clients ready to go from busy and broke to prosperous and profitable. Book a time to chat—link in the comments. And remember: Good bookkeeping isn’t just admin—it’s strategy.

There are certain tools you can use to maximize your restaurant's profits, and the menu matrix is one of my favourites! What’s a Menu Matrix you ask? A Menu Matrix helps you categorize dishes into Stars, Puzzles, Workhorses, and Dogs based on popularity and profitability. But what happens after this analysis? In today's challenging restaurant environment, understanding your menu's performance is no longer optional—it's essential for survival. 🌟 Want your own Menu Matrix? Leave an “mm” in the comments and I will hook you up!

I have found 3 hidden Cash Flow Killers you won’t catch without proper books. If stepping away from your business for two weeks sounds impossible, you’re not alone... In my latest Substack, I reveal the three most common (and overlooked) cash flow killers that can quietly drain your business—even when profits look strong. Learn how delayed invoicing, invisible recurring expenses, and poor timing between income and expenses can create chaos behind the scenes. I share practical fixes and the bookkeeping tools that bring clarity and control. Ready to move from cash flow stress to confidence? Check out the full article (audio version included) and see how a few simple changes can make all the difference. 👇 Link in Comments

Feeling like your business is running you instead of the other way around? Let’s change that. After 15 years in the industry, I’ve created a game-changing framework to help restaurant owners take back control of their business—and their life. It’s called the P.R.O.F.I.T. Framework, your step-by-step roadmap to: ✅ Intentional growth ✅ Better margins ✅ A less chaotic life This week, I’m breaking it all down in a 2-part series on Substack. 📖 Can’t wait? Dive into my back catalog now to get inspired 👉 Links in comment.