Jamie Odegaard’s Post

Why do you need a website? It shows you're serious about your business. You're willing to go further than your competitors. A website may not seem like much. But it’s that small step towards being better. Think about it: scrolling through options, which would you choose? The restaurant with a full menu online? Or the one with nothing? It’s not just about the website. It’s about showing you care enough to go the extra mile. No, it’s not make or break. But what if it is? That small step might be the difference. Now, ask yourself: which one do you want to be? The one that takes the step, or the one that stands still?

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Running a restaurant is tough. Picture this: You're in the thick of it, running your restaurant like a well-oiled machine, but behind the scenes, chaos reigns supreme. You're juggling expenses, trying to make ends meet, and frankly, you're exhausted. Guess what? You're not alone. One of our clients, let's call him Mike, was in the exact same boat. His restaurant was a hit with the locals, but financially, it was a mess. He was losing sleep over the numbers, and his profits were slipping away faster than he could keep track. That's where we came in. We sat down with Mike, dug deep into his financial situation, and crafted a tailored plan to turn things around. Fast forward a few months, and Mike's restaurant is thriving like never before. Expenses are under control, profits are up, and he's finally getting some well-deserved rest. So, why am I telling you this? Because if we can do it for Mike, we can do it for you too. Whether you run an upscale casual joint, a cozy cafe, or a bustling bakery, we've got the expertise and the passion to help you succeed. Don't let financial chaos hold your business back. Take the first step towards a brighter future. Click here to book a call with us today, and let's write your success story together! Book a call in this link: https://lnkd.in/g7Yfs_3v

Creating Your Restaurant Business Plan: Your Guiding Blueprint for Success A Business Plan it's a vital tool for securing investors by proving that you've anticipated all possible scenarios and expenses https://lnkd.in/gtSmh_eW

Owning a restaurant isn’t easy... I get it, every challenge feels personal because it is. That’s why I created Unsliced—to be the kind of support I wish I had back then. We help you tackle those hurdles with proven strategies that actually work, so you can turn struggles into wins. Because your dream deserves more than just survival—it deserves to thrive, and we’re here to help. Follow for the best solutions to scale your restaurant business

How Smart Cafe and Restaurant Owners Are Making Money? You’ve always loved food—not just eating it. Now, you’re thinking about starting a cafe or restaurant. You’ve done the math and even taken the first steps. But before diving in—let's ask: are you in it for love or money? It may seem obvious. You want to make a living and earn a decent profit. But do you want a cash cow, or do you hope to sell for a profit later? What’s a Cash Cow? A cash cow is a business that makes money after covering initial costs. Think of it like a dairy cow: once it’s paid off, it can keep giving you milk for profit. Many restaurant owners build cash cows for steady income. But What About Capital Gain? The other option is creating a business you can sell later for profit. This route is harder but can be rewarding. To increase your restaurant’s value, consider these factors:   ➔ Brand identity   ➔ Growth in sales   ➔ Real profits   ➔ Good record-keeping   ➔ Documented processes   ➔ Transferability  Finally, stay clear of the cash economy. Keep everything above board. This means you should carefully track and record all your financial transactions, like sales and expenses. Keeping accurate records helps you understand how your business is performing. It also provides clear proof of your earnings when it’s time to sell. Buyers will want to see that your profits are legitimate and that you can maintain your business's success. If you’re thinking of opening a restaurant or cafe, let’s chat! We can discuss your plans for success. Bon appetit!

First Time Owning a #Restaurant? 🔷 The first year will cost the most In the first few months, you’ll learn pretty quickly that running a restaurant is not for the faint of heart. Sure, you budgeted for lease payments, appliances, point of sale system, staff, utensils and paper goods, cleaning products and even some killer marketing materials. But what happens when things break? Or you go through twice as many to-go containers than you anticipated? Or the cost of beef and cheese skyrockets (wait…they have!)? 🔹 What to do: Have 4 months’ worth of operational costs available. That number might seem like a LOT but you’ll thank yourself later when you don’t have to worry that replacing those fryers, ventilation hoods and coolers will bankrupt your business. 🔷 Profits come later Here’s another hard truth: most restaurants don’t become profitable until their second or third year of business. Think of it this way, the first year is spending money figuring things out and fixing things. The second year is spending money to set up sustainable systems and getting into a groove. Year 3 is the year that you hit your stride, everything is running smoothly and you’re making the big bucks.  🔹 What to do: Your first year is the time to get really good at managing your restaurant’s finances, knowing your contribution margin and keeping your bookkeeping up to date. Monitor your revenue and expenses daily, so you can spot red flags early and make adjustments. 🔷 Set the foundation If you plan on being around for a while, focus on building a strong, resilient business – not one that’s held together with duct tape and sheer will.  🔹 What to do: Avoid quick-fixes and “hacks” and instead focus on setting a solid foundation from Day 1. Buy the best you can afford and focus both on #Technology and #Systems that can grow with you. Cheers to your new Restaurant! Rocco Catucci Trulli Payments partnered with Integrity Payments We make business easier

Improving a business is not always a complicated process. It is a systematic trawl through the operations management and getting back to basics. We do three things for your business. 1. Analyse- what is working, what is not. 2. Discuss in detail in a collaborative way with your team. 3. Propose and provide a plan to implement practical, instantly applicable solutions. We provide ☑️Consultancy - onsite ☑️Mentoring - online, ongoing, supporting. ☑️Courses - short, sharp, focused, fun. ✅Menu Planning - make it work, make money, increase profits, decrease or eliminate wastes - not just food- one day - March 18th. ✅Menu Design - no point planning if the design is working against you- learn the tricks of the trade - one day - March 19th ✅Restaurant Review - time out to do a Culinary Scene Investigation (CSI) - leave with practical solutions to increase revenue, cut costs and grow - March 3rd ✅The Business of Food - the only course of its kind. 12 days to learn the A-Z of opening, operating and creating a profitable restaurant/ cafe/ pub or food truck business. Check out our website and read the testimonials of those who have done it! https://lnkd.in/gCrXN57 #thebusinessoffood #openingarestaurant #openingacafe #businessreview #menuplanning #menudesign #growingyourbusiness.

Our Abbey Breakfast was famous, which was great for business, but terrible for the kitchen on busy August mornings. Plates would get delayed, tables would wait too long, and the tension in the dining room would rise. And here’s the thing about waiting, it creates stories. “Did they forget us?” “Why is this taking so long?” “Are we invisible?” You could feel the frustration bubbling under the surface. And once that happens, it’s almost impossible to turn things around. Therefore, I needed a plan. And that plan was… toast. Not just any toast. Fresh, hot toast delivered with a smile and a message. “Your Abbey Breakfast is just five minutes away.” “Can I top up your tea or coffee?” It wasn’t much, but it worked. The tension eased. People felt cared for. And crucially, it bought the kitchen time. But it wasn’t about the toast. It was about trust. When you communicate, even with something small, you show people you’re paying attention. You show them you care. Now, think about your business. Do your clients ever feel like the guests waiting too long for breakfast? Do they sit there, in silence, wondering: “Have they forgotten me?” “Should I regret hiring them?” Because here’s the thing: silence creates doubt. And doubt kills trust. Therefore, what’s your version of toast? It doesn’t have to be big. A quick update, a check-in, a reassuring email. “We’re on it. Here’s where we’re at.” It’s not the gesture itself that matters. It’s what it says: “I haven’t forgotten you.” And when people feel cared for, they come back. They trust you. They tell their friends. And sometimes, all it takes… is toast. What's the 'strategic toast' in your business?

The Truth About Building a Successful Business: Facing the Hard Realities Discover the magic in the work you're avoiding and face the truth about your business. Learn why your service or restaurant may not be growing, and how to differentiate between mediocre and exceptional. Uncover the 100 details that truly matter. #FacingHardTruths #BusinessSuccess #ServiceExcellence #RestaurantGrowth #Differentiation #ExceptionalQuality #BusinessRealities #SuccessTips #EntrepreneurMindset #BusinessGrowth