For independent restaurant owners
Cost the plate, protect the night.
Food and supply pricing that holds your margins, a directory of distributors, POS platforms, and equipment brands, plus the food-cost and labor math that keeps a restaurant open.
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In this issue
RegulationsLicensing and health compliance every restaurant owner should trackBusinessManaging food distributors and inventory without losing margin to wasteMarketingMarketing your restaurant and managing online reviews without burning outHiringHiring and keeping restaurant staff who actually stayLatest issue
The Restaurant Pro Weekly: Issue #1
Welcome to The Restaurant Pro Weekly — your first issue: our best guides and a first look at the directory for independent restaurant owners.
What you get
Four practical tools for running the shop
The weekly brief
One focused email a week: pricing moves, supply and lead-time signals, regulation changes, and the business side of running a shop.
Supplier & software directory
Vetted distributors, equipment brands, software, financing and insurance. Filter by category and location. No pay-to-win rankings.
How-to & buyer guides
Practical playbooks: pricing a job, choosing software, cross-referencing parts. Written for pros, not homeowners.
Directory
Find suppliers & software near you
Join the The Restaurant Pro Weekly
One useful email every week. Free. No fluff.
Questions
Who is Restaurant Pro for?
Independent Restaurant contractors and shop owners. Everything here is written for people who run the business, not for homeowners.
How much does it cost?
The newsletter, guides, and a free directory listing are free. Paid options (featured listings and sponsorships) are clearly marked.
How often is the newsletter?
Once a week. We would rather send one email worth reading than five you delete.
How do I list my business?
Submit a free listing in the directory in about two minutes. You can upgrade to a featured placement any time.