Every restaurant needs one item that's the reason people come — the dish that shows up in reviews by name, gets photographed, and pulls people across town to find you. It's called the Hook, and it does more marketing for you than $5,000 a month in ads. The problem? Most owners don't have one. They think everything on the menu is special, which means nothing is. After coaching a lot of restaurants, this is the single most common gap I see. This is Part 2 of an 8-part series on building a menu that actually works

The menu framework most restaurants still use was built in 1982 for a world that no longer exists. It asks how an item performs instead of what job it's hired to do. This is Part 1 of an 8-part series that breaks down a new way to look at your menu — and shows you why 30 to 40 percent of most menus have no reason to exist.

Most restaurant owners are working harder than ever and still not paying themselves what they deserve. In this episode, Coach Michael sits down with fellow restaurant coach Al Kanbar of Silver Spoon MIA to break down exactly why coaching works, what it looks like in the real world, and the true cost of trying to figure it out alone. If you've ever wondered whether a coach is worth it — this episode will answer that question. This is Episode 1 of the Restaurant Wealth Podcast.