New ROU vid – Taking the risk out of restaurants

The Restaurant Owners Uncorked video series continues! Joe Johnston talks about the importance of the “two creations” while planning your restaurant, and how you can eliminate (most of) the risk. (If you are reading this in an email and you can’t see the video, click here to watch it) Joe is one of the smartest…

We’d run a restaurant just like we run Schedulefly

Wes and I have an idea for a restaurant. I have no idea if we’ll ever do it, but if we do, I’m confident we’ll run it very similarly to how we run Schedulefly. Just as we currently focus on having a very simple, high quality, carefully designed software, I’m confident our restaurant menu would…

The importance of humility and 89%

In the summer of 1984 I was 10 years old and I went to a month-long sports camp. During that month I learned what would turn out to be two of the most valuable lessons of my life. 144 boys ages 10-13 attended the camp, and we were divided into 12 teams of 12 boys….

"How do you compare to XYZ scheduling software?"

People that are exploring online restaurant employee scheduling software options occasionally send us an email that reads something like this, “I’m looking for an employee scheduling software for our restaurant. How do you compare to your competitor “XYZ scheduling software”? “XYZ” could be one of many of the companies that provide online employee scheduling software….

Independents have the strategic high ground over chains

Last night I was watching “Diners, Drive-ins and Dives” (DD&D) and I was fascinated with the wonderfully unique places featured in each episode. Most of restaurants featured on that show have been around for many years. Sometimes for decades. And they’ve all established themselves as institutions in their communities. As I was watching I remembered…

Sleeping on the floor of the restaurant

Chip Bair owns Beau Jo’s, a very successful pizza restaurant group with 8 locations in Colorado and Idaho. When I interviewed Chip for our book, he told me a story I’ll never forget. In 1973 he quit his job and purchased a pizza restaurant in Idaho Springs, CO. He didn’t have much money, he wasn’t…

How to take the risk out of restaurants

We have tons of great content from the interviews we did in Gilbert, AZ. (Here’s a post about the trip along with some pics). One of the most interesting topics Joe Johnston talked about was minimizing the risk involved with opening restaurants by planning extremely well. Joe and his partners plan as much or more…

This video could change your life

“Better to have a short life that is full of what you like doing, than a long life spent in a miserable way….” I’d love to hug the narrator of this – Alan Watts. Have a listen. Wes

Why we are turning down $54,000 (or more)

Yesterday I spoke with a company that provides a web-based software designed for independent restaurants. It’s not a competitive product to Schedulefly. In fact it could be a complimentary product if we intended to integrate with other products (we don’t). Anyway, the company hoped we might consider promoting the product to our customers as part…

It’s all about setting the right incentives

I found this story from Charlie Munger really interesting. It speaks to the power of setting the right types of incentives… “From all business, my favorite case on incentives is Federal Express. The heart and soul of their system—which creates the integrity of the product—is having all their airplanes come to one place in the…

Why I quit reading business magazines

Until recently I read a lot of business publications. Mags like Inc., Fast Company, Wired, and so forth. They are all excellent and I had their web sites saved and read them almost daily. But I started to notice a trend in the subject matter. It seemed everything I read fell into one of two…