Episode: 184 Financial Resiliency: Preparing for the Next Disruption

In this episode of Restaurantopia, Brian and Dave break down what restaurant owners should be doing right now to strengthen their financial position before the next economic downturn hits. From interpreting economic indicators to tightening your operational systems, this episode is packed with timely, practical insights that independent operators can take action on today.

Whether the slowdown arrives in six months or a year, the restaurants that prepare will be positioned not only to survive — but to grow.

Key Topics Covered

• Why financial resiliency matters now more than ever
Consumer stress, defaults, industry bankruptcies, and the real signs behind a softening restaurant market.

• Inverted Yield Curve 101 — and why it predicts downturns
Brian breaks down (Top Gun style) what an inverted yield curve means and why it has preceded multiple recessions. A graph will be included for reference.

• Market changes operators should watch
Second-generation spaces returning, closures from national chains, shifts in discretionary spending, and how these create opportunity for strong operators.

• Building financial resiliency inside your restaurant
Practical steps you can implement this week:
– Build a cash buffer
– Run worst-case financial scenarios
– Streamline your supply chain
– Consolidate vendors to strengthen relationships
– Audit & renegotiate fixed costs every 6 months
– Create and maintain a contract calendar
– Trim menu bloat and focus on high-performing items
– Strengthen community loyalty and local partnerships

• The role of digital organization
Why every operator should maintain an internal vendor binder, digital logins, contract info, POS access, and more. Avoid the "who knows the password?" disaster.

• Personal finance matters too
Why your home budget affects your restaurant's ability to weather downturns — from subscriptions to Costco impulse buys (yes, survival buckets included).

• Never waste a crisis
Economic tightening is when the strongest operators scale. Brian shares real examples of second-generation spaces going for a fraction of past prices.

Practical Takeaways

• Tighten spending at home and in the business
• Audit all subscriptions
• Review every contract (internet, waste removal, grease trap, pest control, etc.)
• Build financial dry powder
• Be ready for opportunity: inexpensive expansions, acquisitions, and second-generation spaces
• Always know where your digital info lives

Tools & Tips Mentioned

• ChatGPT for contract organization
  Upload contracts to generate a contract calendar automatically.
• Vendor consolidation for efficiency & environmental impact
• Community engagement as stabilizing revenue

AI in Your Restaurant: How Operators Can Save Hours, Increase Profit, and Build Smarter Systems Today

https://restauranttopia.com/

Episode Summary
In this high-energy, highly practical episode, Brian Seitz and Dave Ross break down the real-world, right-now ways AI can support restaurant operators. Whether you're hesitant, curious, or already all-in, this conversation will help you understand how to use AI to cut time-wasting tasks, improve menu performance, strengthen training, and build your own custom GPT to run sharper operations.

AI isn't a trend — it's the next major shift in how restaurants operate. And the opportunity? Massive. Dave and Brian share exactly how they're using AI daily and walk through simple, battle-tested use cases that any operator can start implementing this week.

What You'll Learn in This Episode

✔ Why AI in restaurants is not a fad — and why ignoring it puts operators behind
✔ Real use cases for AI in restaurants:

• Menu engineering & PMIX analysis in minutes
• Staff training + SOP creation
• Inventory and ordering optimization
• Marketing workflows (newsletters, social media, content)
• Customer service, phone ordering, and reservation automation

✔ How to create your own custom GPT for your restaurant

• What to upload
• How to train it
• How to empower managers and staff with a "digital assistant"

✔ What to avoid when starting with AI

• Privacy pitfalls
• Over-automation
• Connecting systems too quickly

✔ Quick wins to try this week

• Replace 5–10 weekly Google searches with AI prompts
• Use voice prompting to train your AI assistant on the go
• Build SOPs, onboarding documents, or menu descriptions with a single prompt
• Use AI for specials based on your current order guide

Sample Prompts You Can Copy & Use

Menu Engineering Prompt:
"Analyze this PMIX and identify my highest-margin items, items that need attention, and any dogs I should consider removing. Provide recommendations for pricing and promotion."

Training Prompt:
"Create a step-by-step SOP for training new hosts at a neighborhood casual dining restaurant."

Marketing Prompt:
"Draft a 6-week social media content plan for a locally-owned restaurant. Include post copy, themes, and calls to action."

Custom GPT Setup Prompt:
"I want to build an AI agent for my restaurant that handles menu innovation, staff training, and marketing. Ask me every question you need to fully understand my business and build the right system."

Take Action

If you're new to AI, start small:
1️⃣ Download ChatGPT, Claude, Copilot, or your preferred tool.
2️⃣ Use AI instead of Google for one full day.
3️⃣ Upload a simple restaurant document and ask it to make improvements.
4️⃣ Create your own custom GPT once you're comfortable.

Small habits add up — and they will make you faster, sharper, and more profitable.

Connect With Us

We want your AI success stories!
Tag us or message us on social:
Facebook | Instagram | LinkedIn: @Restaurantopia

6 Financial Mistakes That Are Killing Your Restaurant (and How to Fix Them)

In this episode of Restaurantopia, the guys break down six common financial mistakes that can quietly (or not so quietly) destroy your restaurant's profitability.
Brian Seitz leads the conversation with Anthony Hamilton and Dave Ross, bringing his experience from restaurant acquisitions and financial consulting to uncover what so many operators are doing wrong — and how to turn it around.

From mixing personal and business finances to overleveraging debt, this is a no-nonsense, practical guide to tightening up your restaurant's money game.

💸 The 6 Big Mistakes:

1. Mixing Business and Personal Finances
   Keep your restaurant's money separate from your personal life. Stop "writing it off" and start running your business clean.
2. Growing with Debt Instead of Cash
   Merchant cash advances aren't growth tools—they're traps. Learn how to fund responsibly.
3. Not Knowing Your Numbers
   Your P&L isn't just a report; it's your roadmap.
4. Buying Toys You Don't Need
   Subscription bloat and shiny new tech can sink you faster than you think.
5. Paying Bills and Taxes Late
   Late fees and tax penalties are like lighting money on fire—build a contract calendar and stay disciplined.
6. Chasing Profit and Forgetting People
   Cutting corners on culture will cost you talent—and ultimately, profit.

💡 Key Takeaways

• Separate accounts, separate mindsets: your restaurant's money isn't your money.
• Debt can kill your business if you treat it like income.
• Review your P&L every month (or weekly if you're struggling).
• Audit your subscriptions and spending regularly.
• Respect due dates—late payments quietly eat your margins.
• Don't forget your team. Profit follows people, not the other way around.

📘 Bonus: Brian shares how to structure debt-equity deals responsibly, why retained earnings matter, and how to become a true "student of the game" when it comes to your restaurant's finances.