Take home more cash from the sales you’re already making
I help operators stop leaking cash — and get more return from the labor, sales, and decisions they already have.
Practical frameworks for labor, scheduling, cash flow, and daily decision-making
Stop Paying for Labor Hours Before You Know You Need Them
Every hour on your schedule is cash out of your bank account - before the week even starts.
Most restaurant operators don’t overschedule because they’re careless.
They overschedule because they’re guessing.
They use gut feel.
Last year’s numbers.
Industry labor percentages.
None of those answer the only question that matters when you sit down to write the schedule:
How many labor hours should I actually put on Tuesday?
This short guide shows you why labor targets fail, where cash quietly leaks out through overstaffing, and how to calculate the right number of hours before you post the schedule - not after payroll clears.
No theory.
No motivational fluff.
Just a simple way to stop committing cash to hours you don’t need.
Before the Schedule: The Cash Cost of Guessing
A practical guide to restaurant labor scheduling, payroll control, and cash flow for independent operators.
You're not short on effort.
You’re open every day. Managing staff. Handling the rush. Doing what needs to be done.
And yet—at the end of the month—there’s less cash in the account than there should be.
Not because the business isn’t working.
But because some of the most expensive decisions of the week are being made without a clear number.
For most operators, it shows up like this:
Schedules built on gut feel and last year’s numbers—with no way to know if they’re right
Labor that looks “fine” on average, while quietly overstaffing slow days
Hours constantly being cut, added, and shifted—without ever feeling confident about the result