Culinary Business Strategy

06/03/2026

You’re Not Behind and you don't need to catch up either

Hi friend,
I want to start this new series by saying something many food business owners need to hear:
You’re not behind.
Not behind other restaurants.
Not behind some imaginary timeline.
Not behind where you “should” be by now.
Running a food business happens in real time — with real people, real constraints, and real pressure. Progress here is rarely linear, and it almost never looks like the clean success stories we’re shown from the outside.
What does count is the work you’re doing right now:
• Showing up for your team
• Making decisions with imperfect information
• Adjusting when things don’t go as planned
• Continuing even when it feels heavy
That’s not falling behind. That’s leadership.
Many owners measure themselves only by outcomes: revenue, growth, expansion, visibility. But there’s another kind of progress that matters just as much — stability, clarity, and learning how to run your business with less reactivity and more intention.
Those skills compound. Quietly. Powerfully.
If your business is still standing, still serving customers, still evolving — that matters. If you’re asking better questions than you were a year ago, that matters too.
Here’s a short reflection you can try this week:
Where am I more capable, clearer, or steadier than I was six months ago?
Write down three things. They don’t need to be dramatic. Consistency counts. Awareness counts. Survival counts.
This series is about working in the middle — between the dream and the daily reality — and learning how to lead from that place with confidence and calm.
You don’t need to rush.
You don’t need to catch up.
You’re already doing the work.
Warmly,
Deagon

08/27/2025

It’s still pie season & what a great way to increase sales AND decrease overall food cost!

08/27/2025

Running a food business is a whirlwind, but taking a moment each month to check in can make all the difference. A quick review now can help you stay on track, catch issues early, and set yourself up for success.

Here are the top areas to check in on:

You and your people. Always first.

Then….

✅Sales & Profitability – Are sales meeting your targets? Are your costs in check, or do you need to adjust pricing or portioning?

✅Cash Flow – Do you have enough cash on hand for upcoming expenses? Are unpaid invoices or unexpected costs creating a squeeze?

✅Labor & Staffing – Is your team running smoothly? Do schedules, training, or morale need attention?

✅Inventory & Food Costs – Are food costs creeping up? Is waste under control? Do you need to adjust ordering or menu pricing?

✅Marketing & Customer Engagement – Are your promotions driving results? Are you reaching your ideal customers and keeping regulars engaged?

This quick check-in helps you stay ahead, make smart adjustments, and keep your business strong.

Need help assessing where you stand? Let’s talk. Book a strategy session with me, and we’ll pinpoint the next best steps for your business.

​Book a Check-In Session- and I'll show you how to do it yourself.

Here’s to successful month ahead!

To your success!

Deagon B.

08/07/2025

08/05/2025

I’m a consultant now but always a chef at heart. I use this bowl nearly everyday day for some reason. Do@you have a go to mug or bowl too?

08/04/2025

Such is the way with food, right? It’s the story, the connect, the emotions seasonal food brings alive in us.

This.
This is what your business is about…. Touching someone’s heart & humanity.

What is really more important?

And that is the #1 reason that I believe food businesses need to be successful profitable businesses. So that you can continue to spread the goodness to@more people.

If you are working your tail off and not seeing a consistent profit - I can help you get better results from and for your business.

When I first became a chef at 24 I had a really good culinary pedigree and zero business sense. I really did believe that if we cooked it they would come. That’s a great ideal from a fun movie but it’s just not how business works. I figured it out and became a successful chef and then business owner. Since then I’ve helped hundreds of businesses do the same.

If you are busy but not making a profit you need business support and systems.

And there is no shame in that game at all.

Email in link. Let’s talk.

08/03/2025

It happens all the time. It’s a common feeling among chef owners and food biz entrepreneurs to feel like they simply can’t take time off. It’s rough and …. Exhausting.

Chances are you can work your way out of that predicament with systems and support.

And those are possible to create. One step at a time rather than all or nothing.

I help chef owners build bridges from caos to calm. Overwhelmed to underwhelmed.

If you are frustrated that you can’t take time off let’s build you a bridge as well.

07/19/2025

Low tide oyster beds. It's the epitome of the pacific northwest in seafood