Live once: Monday, October 26 at 2 PM Eastern. Only 5 owners get a hot seat.

Alex Yanovsky on stage
The Scaling EngineFree live class

Live on Zoom: Mon, Oct 26 · 2 PM ET

In 75 minutes, find the one thing keeping your restaurant from running without you.

Join me live on Monday. I'll walk you through the five things I look at in every restaurant while you score yours and find the one holding the rest back. Then I work through real problems with owners, live on the hot seat.

  • You never share your numbers out loud
  • Bring your partner
  • Replay if you can't make it live
  • I built 735 locations
  • Around 10,000 employees
  • $200M a year in sales
  • $509M valuation
Alex Yanovsky smiling and pointing at the camera

This is for you if

  • You open, you close, and the big decisions wait for you.
  • You have managers, and they still bring most problems to you.
  • You want location two or three, but you can't leave the one you have.
  • Your current locations run smoothly, and now you want to grow them into a bigger chain.
  • You run it with a partner, a spouse or family. Bring them.

The hot seats are built around owners doing $500K a year or more. Anyone running a restaurant is welcome to watch.

If you haven't opened yet, or you want a quick marketing trick, this isn't the right hour for you.

What you'll walk away with

75 minutes, live on Zoom. Here's what you leave with.

Part

Your restaurant's score, out of 50

Minutes 0 to 20

  • The five things that decide whether a restaurant can run without its owner.
  • Score your own restaurant on each one while I teach.
  • Your lowest score is where to start. You'll know it before the hot seats begin.

Part

A real problem, taken apart in front of you

Minutes 20 to 44

  • Owners who sent me a problem come on camera, about eight minutes each.
  • Watch me break it down until there's a number under it and one person who owns it.
  • Most owners in the room have the same problem. You'll see how I'd approach yours.

Part

A clear next step, if you want one

Minutes 44 to 50

  • Five minutes on how my team works with owners and how to book a call.
  • No price and no checkout in the class.
  • If it's not for you, stay. We go straight back to the hot seats.

Part

More hot seats, and your question answered

Minutes 50 to 75

  • Two more owners on the hot seat.
  • Type your question in the chat at any point.
  • I answer as many as I can before 3:15.

What changed for owners who worked with me

These restaurant owners worked with me. Here's what they have to say.

Liron Michaeli, Sushi hand roll bar, three locations
“I never have to be there. I'm there if and when I want to be.”
Before
Was every role in the restaurant. When someone called out sick, he had to be there.
What we put in place
The right people in the top seats, daily reports from his managers, and managers coaching their teams.
Liron Michaeli · Sushi hand roll bar, three locations
Bernard Dolan, Pizza Pizzazz
“It's just a completely different game that we're playing right now.”
Before
Managed on trust, and was about to give three partners equity to cover the roles.
What we put in place
One person responsible for each line of his P&L, with KPIs, and the seven-step management routine.
Bernard Dolan · Pizza Pizzazz
Albi Zogaj, Sunny's All Day Brunch and Bar
“Now the only time I talk to a server is to give him a hug and say, good job.”
Before
Always in the business, constantly dealing with problems.
What we put in place
His goal first, then the org structure to reach it, layer by layer.
Albi Zogaj · Sunny's All Day Brunch and Bar

Each is one owner's experience, in his own words. It's not a promise about yours.

All the details

What

A free 75-minute live class with Alex Yanovsky, with live hot seats.

When

Monday, October 26, 2:00 PM Eastern (11:00 AM Pacific).

Where

Live on Zoom. Your join link comes by email. Replay for everyone who registers.

The five things I look at in every restaurant

If you left for thirty days and didn't call in, what would you come back to?These five decide the answer.

01
You: away 30 days
Day 1 to day 30

Operational independence

Does it run the same on the days you're not there?

02

Opening

Recipes

Closing

Systems

Documented systems

Is the way things are done written down, or does it live in your head?

03
YouGeneral manager
Kitchen
Floor
Bar
Decisions made here

Trained leadership

Do your managers make decisions, or bring them to you?

04
Weekly P&LRead by your GM
FoodLaborPrime cost

Financial transparency

Can someone other than you read the numbers and act on them?

05
Location 1
Location 2
Location 3

Transferable brand

Would your guests keep coming if you stepped back?

/50
Ops
Systems
Start hereLeaders
Numbers
Brand

Give each one a score out of 10, then add them up for a total out of 50.

  • 40 or higher: you own an asset that runs without you.
  • Under 15: you own a job, not a business.

On Monday you'll find out which one you have, and your lowest score shows you where to start.

Why should you listen to me?

  1. Alex Yanovsky in a white shirt at a live event

    I'm Alex Yanovsky

    I built Sushi Master to 735 locations, with around 10,000 employees, $200M a year in sales and a $509M valuation.

    Today I teach restaurant owners how to build a restaurant that runs without them, through The Scaling Engine.

  2. Alex Yanovsky seated, speaking at a live session

    The restaurants grew when they learned to run without me

    You can't open your next location while you're still trapped inside the one you have.

  3. Alex Yanovsky smiling and pointing at the camera

    That's what I'll show you on Monday

    Starting with your own score. I'll walk you through the five things I look at in every restaurant while you score yours and find the one holding the rest back. Then I work through real problems with owners, live on the hot seat.

“If it's free, what's the catch?”

Around minute 45 I'll take five minutes to explain how my team works with owners, and invite you to book a call with us.

That's the catch. I'm telling you now so it's not a surprise. There's no price and no checkout in the class, and if it's not for you, the rest of the hour is teaching and hot seats.

Want me to work on your restaurant live?

There are five hot seats, picked at random from the questions.

  1. After you register, send me the question you want answered. On Monday morning my team picks five owners at random from everyone who sent one. If you're picked, we'll email you by 10:00 AM Eastern on Monday to confirm.

  2. In the class you come on camera, give me a minute of context, and we work through your question together for about eight minutes.

  3. You never share revenue, profit or any other numbers out loud. Share as much or as little as you want.

The class is recorded for the replay. If you're on a hot seat and want your part left out, tell us and we'll cut it.

Quick recap

What

A free 75-minute live class with Alex Yanovsky, with live hot seats.

When

Monday, October 26, 2:00 PM Eastern (11:00 AM Pacific).

Where

Live on Zoom. Your join link comes by email. Replay for everyone who registers.

Alex Yanovsky

Find your lowest score on Monday.

Monday, October 26 · 2:00 PM Eastern · Free · 75 minutes

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