Restaurant Coaching
Knowing the Food and Drinks is only HALF the battle.
Find out the one thing you need to do to be profitable!
Special $2499 for the whole course
Restaurant B.S. .... The business side!
The restaurant industry
This course is intended to bring clarity to your business by utilizing visuals and checklists. Many restaurant owners don’t live in “reality”, they live in “best case scenario”. We need to be able to understand if what we are doing is working, and not “hope that next week is better”. Making changes to improve cash flow before its too late will help you KEEP your business and put you in a better position to pay yourself more money, negotiate loans, handle investors and most importantly… not have your payroll checks bounce. Because once that happens, you’re pretty much done.
Why should I trust this guy? My building blocks
My journey has been strewn with many learning experiences, and I wouldn't change one second of it:
-Worked in restaurants from ages 14-21
-Started bartending (age 21) 2002
-Started competitive flair bartending at 2003
-Opened up Flairbourne school of Bartending 2005
-Started DList Magazine 2007
-Placed 3rd in the world Tandem at Legends 2008 X https://bit.ly/2WU8YjR
-Started Sound Chemists DJ Agency 2008
-Consulted Pnk UltraLounge 2010
-Started DOPE Magazine 2011
-Opened Foundation Nightclub 2012
-Stopped bartending
-Opened Radiator Whiskey 2013 (GM)
-Started coaching High School Football 2015
-Started Coaching the books 2017 (Business coaching)
-Sold DOPE Magazine 2018
-Opened Lady Jaye restaurant 2019