Andrew R. Scott - OwnerShift Restaurant Coaching

Andrew R. Scott - OwnerShift Restaurant Coaching Double your restaurant’s profits while working less than you are right now 👉 https://hs.ownershifttraining.com/doubleprofits

06/02/2026

Do you feel like you’re flying by the seat of your pants right now?

You’re on the front line, stuck inside the business, and you think that’s just the way it’s going to be?

I had a client that once mentioned this.

They just accepted that this was the way it was going to be for the next few months.

“It’s always been like that, so that’s the way it’s always going to be”

But what about time with family?

What about marketing the business?

What about having a life?

Sometimes when things are busy, we just give up on the important things, and we try to make it seem like it’s not a big deal.

“This is our busy time! This is what we have to do!”

Except it’s not.

Your business can be whatever you choose to make it.

You can take vacations in the summer

You don’t have to work 80 hours per week

And you can be exceptional despite both of those things.

So I want to challenge you – don’t accept that things won’t or can’t get better.

Instead - Change it 🚀

From struggling to thriving — now that’s a win worth celebrating! 🎉Results like these happen with the right strategy and...
06/01/2026

From struggling to thriving — now that’s a win worth celebrating! 🎉

Results like these happen with the right strategy and ex*****on.

05/29/2026

Most owners don’t need more ideas.

They need follow-through.

That’s the difference between knowing and winning.

If you want to learn how to fix this, check out the link in the comments. 👇

05/29/2026

The job market has changed. 📉

Currently there’s roughly 2 job openings for every individual looking for work.

So what does this mean for restaurant owners?

The old way of doing things won’t work any longer.

In order to compete you’re going to have to market to potential employees the same way you’d market to customers. You need to show them why they should WANT to work for you, and why you’re business is better than all the other places they could work.

Because quite frankly, most employees could be employed elsewhere. So in order to compete, we need to be better. Things may turn around and be different 6 months for now, but the real question is – can you wait that long?

If not, it’s time to change the way you think about hiring 🚀

05/28/2026

Are you working more in the business now that sales have increased? 📈

Most owners get sucked back into the business this time of year because not only do sales go up, some of their team turn over and it’s also really difficult to hire great people in April & May.

The thing is though, this happens every year.

And every year we fail to recognize the pattern because we’re too close and can’t see it.

It took me 10 years to understand the seasons of my business, and once I did, nothing was ever the same. 💡

Once I realized that hiring became more difficult in spring and sales went up, I started preparing for it by hiring in February which eliminated that problem.

This allowed me to market my business during the BIGGEST profit opportunity of the year while everyone else was cutting marketing and just trying to meet the demand they already had.

I realized that sales go down in winter, so I started planning my marketing for that in the fall so we could avoid the really low sales months that used to hurt us badly.

So if you’re struggling being sucked into your business right now, look at the seasons of your business and plan for them – that way you can shift your focus from in the business to ON the business and REALLY start growing.

05/27/2026

What are you upselling this weekend to ensure you take advantage of every possible profit opportunity in your restaurant?

05/26/2026

Do you feel like you’re:

Losing money on food waste
Losing money because your staff isn’t upselling properly
Losing money because you’re doing too much of the work yourself

If you answered yes to any of those…

Link in the comments. 👇

P.S. My four restaurants average 22% margins — and I want you to have the same or better.

So I had this guy come in for a call…And he pulls out a literal paper ledger to track his financials.Like a LEDGER. He d...
05/26/2026

So I had this guy come in for a call…

And he pulls out a literal paper ledger to track his financials.

Like a LEDGER.

He dusted it off and everything.

Long story short, he decided getting my help was "too much work" and he wanted out.

Fine, no problem.

But then his refund took a few days to hit his card…

And he emailed me to let me know I wasn't "man enough."...

Then he threatened to call the Department of Justice.

I wish I was making this up.

The thing is, we happen to have another client in that SAME franchise as him…

And while the ‘refund guy’ was losing money at his location…

The franchisee we’d worked with was enjoying 20% margins - and is about to open his second location.

So what was the actual difference between the two?

That's exactly what I get into in this week's podcast episode.

(It's not what you might be expecting).

🎧 Listen now on Apple or Spotify
📺 Watch now on YouTube

** Link in comments 👇👇

05/25/2026

At one point, I almost called it quits in the business. Multiple times.

It’s because I was working way too hard, and I wasn’t seeing results from my efforts. It just wasn’t working and I didn’t know why.

It was like no matter what I tried, nothing worked, and every time we had a win, there was a new problem right after it that took me back down.

No matter what I did, I just couldn’t make it work

I was behind on my rent, I had no time for anything but work, and I was miserable.

Then it all changed ✨

There’s a few simple steps that I took that radically changed my results and the course of my life and I’ve never looked back. So if you feel like giving up, you’re only a few months away from a totally different path. But only if you make a change. 🚀

05/22/2026

Now is the biggest opportunity for restaurant profit that most owners let slip by.

For most restaurant owners, spring and summer is the busiest time of the year. And it’s also a time where they often have challenges having enough staffing to handle the volume.

But that’s where they miss the opportunity.

Most owners are just focused on surviving and meeting the demand that they’re not focused on CAPITALIZING on this huge opportunity.

Most owners don’t market much when it’s busy, they focus their marketing dollars when sales are down. This makes sense right?

Wrong.

Have you ever heard the expression strike while the iron is hot? It’s the same principle here – market when people are looking to spend.

In winter fewer people go out, so not only does your marketing have to convince them to leave their house, it also has to convince them to eat with you. Whereas if people are already out, looking to spend money, you only have to convince them to spend it with you instead of your competitors. Who, let’s face it, are too busy just trying to survive so they aren’t marketing at all right now.

On top of that, because most owners are so busy just trying to meet demand, you’re probably not focused on upselling and increasing guest frequency.

If you were able to upsell at a consistent rate, now is the time to do it because you have so many more opportunities, and therefore the biggest possible impact on your yearly profits.

So the lesson here is that to capitalize on the opportunities that spring and summer present, we have to make sure we prepare for them months in advance.

But I can promise you – once you do, your business will never be the same.

Address

Ottawa, ON

Website

https://www.restaurantgrowthacceleratorpodcast.com/

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