Silver Spoon MIA LLC

09/04/2026

Restaurants don’t fail on food.
I’ve been in kitchens for 25+ years. The food is almost always fine.
They fail because there’s no system. And without a system, you’re guessing.
You’re ordering and you don’t actually know what you need.
You have no labor target, so you don’t know what you’re scheduling or what your sales per labor hour is. Nobody in the building knows.
You’re not tracking prime cost, so you don’t know what you’re doing until the P&L shows up and it’s already done.
That’s not a chef problem. That’s not a market problem. That’s a system problem, and it’s fixable.
Here’s what fixing it looks like. One client came to me at 42% food cost. Ninety days later they were at 28%. We never touched the menu. We built par levels, set a labor target, and started counting.
You can start this Monday. Block 30 minutes. Count inventory with the same person at the same time every week. Look at five numbers.
That’s it. That’s week one.
If you don’t know your numbers, you’re guessing. And guessing gets expensive fast.
What’s the first number you’d check Monday morning?

09/01/2026

Here’s the habit: pull the last four weeks of invoices, take your top 10 items, and compare same item, same pack size, week over week. Write down what moved.

You will find money. I’ve never run this with an operator and come up empty.

Then pick one: renegotiate, switch vendors, or reprice the item. The one thing you don’t do is nothing.

Do it this week. Come back and tell me what you found.

Ep 9 of Silver Spoon Daily 🎙️

independentrestaurant profitfirst restaurantlife silverspoonmia restaurantcoach

08/22/2026

Over 60% prime cost and you’re bleeding. Most owners find out too late because nobody ever taught them to read the P&L.

Food cost plus labor cost. That’s the number. Know it or lose the restaurant.

Week one of my 90-Day Restaurant Rescue. DM “DIAGNOSIS” and let’s find out where you really are.

Hashtags for either:

08/22/2026

Most owners can’t tell me their food cost or their labor cost. Not a guess. The actual number.

Here’s why that matters: prime cost is labor plus food. If yours is over 60%, you’re in trouble right now and you probably don’t know it yet.

That’s not a slow leak. That’s the thing that closes restaurants.

Week one of the 90-Day Restaurant Rescue starts with knowing where you actually stand.

DM me “DIAGNOSIS” and I’ll walk you through it.

08/22/2026

I give struggling restaurants 90 days. Not because it sounds good in a pitch. Because that's exactly how long it takes to turn one around when you work the plan.
First 30 days: diagnose. Numbers, menu, staff, flow. Find the leaks.
Days 30 to 60: build the systems. Checklists, portion specs, weekly prime cost tracking, manager routines.
Days 60 to 90: implement and coach until it runs without you standing there.
That's the whole 90-Day Restaurant Rescue in three lines. Simple to explain, hard to do alone.
If your restaurant is busy but the money never shows up, let's talk. DM me the word RESCUE or book a diagnostic call at www.silverspoonmia.com and we'll find your leaks together.

25+ years of restaurant operations expertise. We help independent operators doing $500K to $5M fix the systems draining their profit. Free Profit Diagnostic available. Miami-based, nationwide engagements.

08/20/2026

After 25 years in this business I can tell when a restaurant actually loves what it’s doing.

Loretta & The Butcher | Argentinian Restaurant In Miami has it.
Skirt steak cooked right, chimichurri made in house, a milanesa that takes over the plate, and a mushroom risotto worth the trip on its own. Save room for the dessert, trust me.
Family run, tucked on Commodore Plaza in Coconut Grove, and the service made us feel like regulars on the first visit.

Go this week. Sit outside. Order the parrilla and share it.

📍 3195 Commodore Plaza, Coconut Grove

08/19/2026

What separates thriving restaurants from those constantly facing the same challenges?

It’s not luck.It’s not location.And it’s not the menu.

It’s leadership, culture, and systems.

08/19/2026

Four coaches. One table. Zero small talk.

Christopher McFadden (The McFadden Group), Monte Silva (Ten Tables Hospitality), Kenneth Scharlatt (Savage Orchid Hospitality) and me. Restaurants, hotel F&B, leadership. Digging into what’s breaking and what we can actually do about it for our clients.

This is the room behind the room. We’re a board of directors for every operation we own and every operator we serve. Ideas get stress tested here first.

Restaurants. Lodging. Same pressure, different door.

Tag an operator who needs a table like this 👇

08/19/2026

Sat down with Christopher McFadden of The McFadden Group, Monte Silva of Ten Tables Hospitality and Monte Silva Coaching, and Kenneth Scharlatt of Savage Orchid Hospitality. Between us: restaurants, hotel F&B, leadership development, and a few decades of scar tissue.

This is the part people don’t see. Before we walk into your restaurant or your hotel, we’re at a table like this one, pressure testing ideas on each other. Where the labor squeeze is really coming from. Where margins are quietly leaking. What hotel F&B is telling us about what’s coming for independents.

We act like a board of directors for every business we own and every client we represent. Same standard. If we wouldn’t run it in our own operation, we’re not putting it in yours.
The bottlenecks are real. So are the solutions. That’s the work

Who’s in your corner when it gets hard?

08/18/2026

Last week, restaurant owners, operators, and hospitality leaders came together at Comida Restaurant for an engaging workshop focused on one of the most important challenges in our industry

Building teams that stay, grow, and perform.
We’re excited for what’s next.