Author name: Jamie Griffin

Jamie Griffin is Founder and Principal of Consult to Grow®, a restaurant strategy firm that advises restaurant owners on scaling systems, processes and people to grow sales, profits and geography.

How Better Relationships at Work Create Great Places to Work

How Better Relationships at Work Create Great Places to Work

Is work really a relationship? How can we grow work relationships that make restaurants even better? How do restauranteurs improve their results while also enriching their teams’ lives? I’ve been on a mission to answer these questions ever since I attended a small retreat of people thought leaders who gather annually in Omaha to think […]

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Restaurant Pay Planning: How to Navigate 2023 Complexity

Restaurant Pay Planning: How to Navigate 2024 Complexity

The restaurant business thrives on consistency. For the past 10 years (since the recovery from the 2008 financial crisis) the average annual wage increase percentage has been about 3%. CFOs are asking restaurant operations and people leaders for budget indications for 2024 just as organizations and government agencies are announcing all-time high numbers around inflation,

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How to Beat Burnout to Build Business

WHAT IS BURNOUT?  Burnout is a state of emotional, mental, and physical exhaustion caused by excessive and prolonged stress. Excessive and prolonged stress occurs when you feel overwhelmed and unable to meet constant demands.  Download the Beating Burnout Handout for Free  Signs you’re on the path to burnout: Every day is a bad day.  Caring about

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The 6 Most Read 2021 Insights

Six Most Read 2021 Insights

As 2021 draws to a close, we’re revisiting our most popular insights over the past year. Here are the most-read posts on https://www.consulttogrow.com/thoughts/. 6. Total Rewards that Drive ResultsGiven the labor market the restaurant industry is facing, make sure you’re investing in recruitment, retention, and operational results.  Read the full blog post. → 5.  A North

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Restaurant Hurricane Preparedness Key Image

Get Ready Now: Restaurant Hurricane Preparedness

Download Consult to Grow’s® Restaurant Hurricane Preparedness Tools & Templates The safety of your team and customers should always be your #1 priority in the case of a hurricane or tropical storm. High winds, torrential rainfall, and flooding can cause significant damage, so it’s crucial to have a robust restaurant hurricane preparedness plan in place—before

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Restaurant Growth Strategies

7 Ways to Expand: Restaurant Growth Strategies

In any business, it’s crucial to strike a balance between perfecting your current operations and expanding your reach to increase profits, drive sales, and capture new audiences. This is especially true in the restaurant world, where it’s essential to stay agile and ahead of the curve in order for growth to happen. If your restaurant

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Coronavirus & Restaurants: Restaurant Revitalization Fund

Coronavirus & Restaurants: Restaurant Revitalization Fund

In case you missed it, I attended the National Restaurant Association’s webinar today focused on the Restaurant Revitalization Fund and wanted to share a few notes you may find helpful. Restaurant Revitalization Fund The American Rescue Plan Act established a $28.6B Restaurant Revitalization Fund (“RRF”) within the US Small Business Administration. The NRA has published

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How to Develop Your Vision, Mission and Values Statement

How to Develop your Vision, Values & Mission Statement

Can you imagine being fired your first week on a job because you were trying to be proactive? That’s what almost happened to me during my first week working at Raising Cane’s Chicken Fingers in 2001. Learning the vision, values, and mission statement was essential to me understanding where I went wrong. How the value

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Restaurant Financial Benchmarks: How Do You Compare?

Restaurant Financial Benchmarks: How Do You Compare?

Restauranteurs often go into the hospitality business because of their love of food and people. That love doesn’t always translate to profits. When a restaurant isn’t making money, it’s an expensive hobby at best or a high-risk financial investment at worst. What can you do if your restaurant is not profitable enough or at all?

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