Restaurant Growth Accelerator: More Profit, More Locations, And More Time With Your Family

Your sales drop every August and September. And every year, it still catches you off guard.

Your bank account takes the hit, your costs climb, and you end up back on the line covering shifts.

In this episode of the Restaurant Growth Accelerator podcast, Chris and I break down why the slow season hurts so many restaurant owners.

I walk you through the simple maths to forecast next month's restaurant sales, then I show...

I used to wake up at 6:00 a.m. scared to look at my own phone. Because I knew as soon as I looked, I’d see somebody had quit or didn’t show up. And I was the only one who could fix it.

If your restaurant falls apart the minute you leave, this episode shows you the way out.

In this episode I was a guest on The Pre Shift podcast, hosted by DJ Constantino, and presented by 7Shifts. I share my story as a multi...

Lines out the door do not mean money in the bank, and I learned that the hard way.

You can have great food, great reviews and a great team - and still close the month with zero cash flow. In this episode I show you why, and I share the formula that changes it.

I’m sharing the biggest secrets I’ve learned after reviewing hundreds of restaurant P&L statements every single month - along with the 3 key nu...

Restaurant social media isn’t dead. But posting food photos, boosting posts, and chasing likes won’t reliably turn attention into restaurant sales.

In this episode, Andrew Scott and Chris Wietecha explain how one restaurant generated roughly $2,000 in business from a single text message - and why building an owned customer list can be more valuable than paying for the same eyeballs again and again.

If you&...

Your restaurant can show a profit on paper and still leave you asking, “Where the hell did all the money go?”

In this episode, restaurant coach Andrew Scott reveals how much money a restaurant owner should actually take home - and the number below net profit that tells you what's really yours.

He calls it net free cash flow, and after 20 years of multi-unit restaurant ownership, he says most owners have n...

"Nobody wants to work anymore." - Every restaurant owner has said it. But the strange thing is, the generation and your local area haven't actually changed. So why has hiring got harder?

In this episode, restaurant coach Andrew Scott reveals the restaurant hiring system he built across multiple locations.

You’ll discover how to attract great employees, write job ads that pull A players, and how to cut labor cos...

Want your restaurant to run like a well-oiled machine, even on your day off? Press play.

In this episode, Andrew Scott (founder of Owner Shift) shares how to build restaurant employee training systems, SOPs, and processes that make your team consistent (with or without you there).

You’ll hear the four-word fix that ended one of his most frustrating problems for good - and the leadership rule that changed the st...

Getting out of restaurant operations is not the hardest part of growing a restaurant business. 

The real challenge is resisting the urge to step back into the chaos once strategic restaurant leadership starts to feel slower, harder, and less immediately rewarding.

In this episode of the Restaurant Growth Accelerator podcast, Andrew Scott explains why restaurant owners often stay trapped in operations, even after systems,...

A restaurant can be busy, generate strong sales, serve great food - and still lose money.

In this episode of the Restaurant Growth Accelerator Podcast, Andrew Scott speaks with restaurant owner Monty about how he went from making no profit for six years - to putting $40,000 on the bottom line in a single month.

Monty’s restaurant had strong customer demand, quality food and growing sales. But high prime costs, i...

A stronger restaurant hiring process can help you attract better applicants, reduce employee turnover, and build a team that does not depend on you for everything.

In this episode of the Restaurant Growth Accelerator podcast, Andrew Scott breaks down the restaurant “hiring funnel”, and shows you how to identify exactly where your recruitment process is failing.

Instead of blaming staffing shortages, unreli...

Busy restaurant, empty bank account? This restaurant owner discovered why strong sales don’t always lead to restaurant profitability (and what changed everything).

If you're working 60-to-80-hour weeks, struggling with cash flow despite a busy restaurant, or wondering why there's never enough profit left at the end of the month, this episode is for you.

In this episode of the Restaurant Growth Accelerator Podcas...

Should you close your restaurant one day a week?

Many restaurant owners think about closing their restaurant one day a week to reduce stress and reclaim their time.

Before they make that decision, they need to ask a more important question: What problem are they actually trying to solve?

In this episode of The Restaurant Growth Accelerator Podcast, Andrew Scott shares why reducing your operating hours is often...

A restaurant doing $1 million in sales can still be worth far less than the owner expects if the profit, team, and operations aren’t built correctly.

In this episode of the Restaurant Growth Accelerator Podcast, Andrew Scott sits down with restaurant owner and business broker Joseph McKeown to share what really makes a restaurant valuable.

Whether you're looking to increase restaurant profits, reduce food and l...

This restaurant owner was making $20,000 a week in sales - and still losing money.

Bad debt, broken bookkeeping, and weak systems pushed his BBQ restaurant straight into bankruptcy.

Then he turned it all around with real bookkeeping, smarter systems, and tighter cost control that helped him rebuild the business from the ground up.

In this episode of the Restaurant Growth Accelerator Podcast, Andrew Scott sits ...

This is the third and final part of my journey as a multi-unit restaurant owner. I share the real cost of growing a restaurant business too fast.

I lost the lease on my first shop after ten years of hard work (my landlord gave my space to the neighbor next door).  Then I opened a fifth location at the worst possible time and my sales were almost non-existent.

I was overwhelmed with loan payments, I lost a key man...

A profitable restaurant is built before it’s scaled. This is part 2 of Andrew Scott sharing the biggest lessons and mistakes from scaling his own restaurants.

You’ll hear how Andrew went from one struggling location to three locations - and back to barely surviving.

And why he spent years chasing sales when his real problem was something that no amount of sales could ever fix.

Tune in to hear about...

Andrew Scott (founder of Owner Shift) didn't plan to buy a restaurant at 20.

He just said yes when the owner offered it to him, and his dad co-signed a loan that put the family house on the line.

What followed was seven years of 80-hour weeks, no days off, zero profit, and a 100-pound weight gain.

In Part 1 of this raw series, Andrew sits down with his new Director of Marketing Joe DiRoma to crack open the ea...

Franchising your restaurant can be a powerful way to grow a restaurant brand, create recurring revenue, and expand faster - without funding every new location yourself. 

But if your restaurant isn’t already profitable, systemized, and able to run without you, franchising can create bigger problems than the ones you are trying to solve.

In this episode of the Restaurant Growth Accelerator Podcast, Andrew Sco...

Why do two restaurants with the same brand and similar sales produce completely different profit margins?

In this episode of the Restaurant Growth Accelerator Podcast, Andrew Scott breaks down why two restaurants can have completely different financial results.

Often, the difference comes down to something unexpected - the restaurant owner’s mindset, decisions, systems, and willingness to improve.

You&rs...