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Most restaurant operators are spending their marketing budget chasing strangers while their best customers slowly become someone else's regulars. This episode shows you how to stop the leak and fix it to stop the bleeding.

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The restaurants with the lowest turnover and the fullest dining rooms share one thing in common, their staff actually wants to be there. In this episode, Michael Thibault breaks down why today's restaurant workers are wired completely differently than they were 20 years ago, and there's one simple move that keep great employees around and customers coming back.

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What does it actually take to build a loyal, motivated restaurant team who actually care across six locations? Michael Thibault gets the unfiltered answer from Ajo Al's co-owner Danny Dains — a straight-talking, modern, but old-school operator who's figured out what most owners never do. How to find and keep good people.

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Most restaurants are posting the polished stuff and skipping the content that actually makes people show up. In this episode, Michael Thibault breaks down the three types of real content hiding inside your restaurant right now and the formula that wins. If your social media looks great but isn't driving customers through the door, this one's for you.

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The most successful restaurant owners share one trait they know how to get out of their own way. In this episode, Michael Thibault breaks down the three sneaky ways ego quietly drains your revenue, and the simple three-step shift that puts you back in control. If you're ready to make more money and build something that lasts, this one's for you.

Get our #1 Promotion That’s Generated Over $426 Million In Restaurant Sales For FREE!

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Most restaurant owners aren't short on ideas — they're short on execution. In this episode, Michael Thibault breaks down why the gap between knowing and doing is costing you real money, and exactly how to close it.

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I owned six restaurants over 26 years.

And I made almost every mistake on this list personally.

So when I tell you these five things will ruin you, I'm not guessing. I'm not reading from a business book. I lived it. And some of it cost me real money, real relationships, and real sleep.

Here are the five things I would never do again. And if you're doing any of them right now... stop.

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Most 1-star reviews have nothing to do with your food. They happen in the moments nobody warned the guest, nobody showed up fast enough, or nobody handled it right when something went wrong. Don't makes it worse. In this episode I'm giving you the real reason your guests are writing those reviews and the exact script to turn them into cash. Under 10 minutes. No fluff.

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