Culinary Business Strategy

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

07/18/2025

the beauty of hopsitality always draws me in but it is the systems that propel the business everytime.
All replicable success comes from a vision and plan that has been well executed. It's never SO good that it all just works out magically.
Vision
Plan
Ex*****on

07/14/2025

Holy cow! That was a pause that lasted WAYYYY longer than I had anticipated!
But isn't that the way when life and business take over? Then unplanned pauses become the norm. And getting started again is really really hard. Imposter syndrome creeps in and it seems better to wait and do it perfectly tomorrow rather than with uncertainty today. At least that is how it is for me everytime.

And besides... I am so busy with client work that feels like my real work it's ok to let the back end slip a little bit, right?

ohh the irony! Because this is the exact same problem that I solve for my hopsitality business clients all the time.

They know business things aren't great but they are busy with people and food and all the things day to day operations of being an entrepreneur. So they stay there and think they will get to it tomorrow. And then people and food happen again.

And then they believe that there is nothing that can be done to improve the not so great food business things in the background anyway. This is so easy to believe because its common knowledge that it is a tough industry.

BUT! it doesn't have to be crazy hard, overwhelming or totally impossible. It's not impossibly hard beyond the idea that it is.

It's actually a one step at a time kinda thing once you step back a little bit from the challenges but still keep a focus on your desired outcome.

I know and am compfortable with this b/c I have a lot of experience here and know it to be really true and totally solvable.

If you want an easier entrepreneurial life and more profit, I can help you get there b/c I have experience and know how to guide you, the real hero, there.

07/11/2025

The high holidays… of produce are upon us!
Bounty and bumper crops are keys to the high holidays of cooking! I am beside myself excited about summer produce. It’s bright, beautiful and delicious! Tomatoes and peppers is where I go first but there are also stone fruit and summer squashes all over the place. The herbs are even more herby and delicious too!

And summer always has a tinge of celebration and vacation even if the world is in turmoil. And even more so that’s a reason that people want to grab a moment of shared goodness.

For the restaurant and food businesses, bumper crops are great for COGS! Everything is cheaper at the height of the season simply because there is a lot of it.

Now is the time to make up for shoulder season produce purchases and how they impacted your COGS. Not only is summer delicious and clean but it can also increase your net margin.

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Is there anything you can do to impact your gross sales this time of year when your COGS can be strategically lowered?

If you can’t think of anything… gimme a shout, I’ll help you brainstorm some quick effective net margin growing seasonal sales items.

​

To your success,
Deagon B.

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ps- what's your favorite summer dish?
My current favorite is roasted tomatoes!