Course Library
Master the business of restaurants with courses built by industry veterans.
Employee Handbooks 101
This course walks independent restaurant operators through the practical decisions that make a staff handbook useful on the floor.
Owner Mindset and the Ideal Hourly Pay
Owner Mindset and the Ideal Hourly Pay teaches independent restaurant owners how to treat owner hours as a strategic resource. You'll learn a clear framework
What Makes a Process "Good"
Every restaurant has written procedures. Few have processes that consistently produce the same result day after day.
What Waste Really Includes (Beyond "Throwing Food Away")
What Waste Really Includes reframes waste for independent quick-service and fast-casual operators so you can spot real losses that hide in plain sight. This course goes beyond plate scraps to show ho
Scarcity Versus Abundance Mentality in Owner Decision Making
This course helps new independent owners recognize when scarcity or abundance thinking is driving decisions and what that means for pricing, hiring, and growth.
What Customers Actually Mean by 'Bad Service'
This course breaks down what diners really mean when they call service "bad," separating perception issues from product or price complaints and giving operators clear, actionable mental models.
Mastering The Mechanics Of Restaurant Cost Of Goods Sold (COGS)
This course walks independent restaurant owners through the measurable mechanics behind Cost of Goods Sold (COGS). You'll move from the standard period COGS equation to practical item-level costing, learning the data elements and assumptions tha
PAR Levels Explained
PAR Levels Explained walks independent restaurant owners through the practical mechanics of setting PAR targets so you can keep the right stock without tying up cash or creating more waste.
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