A better way to deal with HR issues and a better way to work with your lawyer
A running list, a short write-up per issue, and a standing call with counsel. Why the old "call when sued" model no longer works for operators with a lot of employees.
In the weeds
Articles on financial leadership for restaurant owners.
Guide 3: How to sell your restaurant, part 1
Phase 1 of exit planning, done before you call a broker: take stock, review the numbers, review operations, and get personally ready.
Guide 2: How to make investment decisions as a restaurant owner
A three-step framework for deciding what to do with excess cash: can you use it, what matters most right now, and which direction to take.
Guide 1: How to implement a centralized cash management system
How a holding account and daily sweeps replace late-night transfers between locations, with a seven-step implementation guide.
5 practical steps to take control of your personal finances
Five steps, in order, from managing expectations and building a cash buffer to a financial plan you actually keep.
Why do restaurant owners have a reputation for being "bad with money"?
Most successful operators run a P&L well and still struggle with their personal finances. Why that happens, and why the reputation is unfair.