I put together these Shift Huddle Prompt Cards to help you lead with more intention, even on busy days. A lot of teams do not need a longer meeting. They need a better one. These cards give you a simple way to start each shift with focus. Each day includes: - a motivational prompt - a team question - one clear focus area The prompts cover the stuff that matters most on the floor: - cleanliness and first impressions - speed and accuracy - team communication - consistency - rush readiness - guest experience - growth and reflection Use them as written or adjust them for your shop. The goal is simple. Get your team thinking before the shift starts, not just reacting once the rush hits. Grab the cards here and put them to work this week:

You get offered a 40-pizza order, but it requires delivery support and extra coordination that does not fit how your shop normally runs. Do you take it or turn it down? Why? I talked about this on the latest Takeout Tip, and I think this is a real leadership question for operators. At what point does extra revenue stop being worth the disruption?

Gross sales looks good on paper. It feels like progress. But it can lie to you. I’ve seen stores push sales up and still lose money. I’ve lived that. Here’s what matters more than the top line. Profit pays you. Sales don’t. You can run $40K weeks and still struggle to make payroll if your costs are out of line. Focus on what you keep. - Net profit. What actually hits your pocket - Prime cost. Labor plus food should stay tight - Average ticket. Bigger tickets, same traffic - Order mix. Are you selling high margin items or just volume Discounts can trick you. You run a big promo. Sales jump. Feels like a win. Now check this: - Food cost goes up - Labor gets stretched - Ticket average drops - Profit shrinks You stayed busy but made less money. That’s not growth. Busy is not the goal. Profitable is. Here’s how I look at it in the shop right now. If I add $1,000 in sales this week, I ask one question. How much of that do I keep? If the answer isn’t clear, I slow down and fix the system before chasing more volume. What to do next. - Pull your last 2 weeks of sales - Compare against labor and food cost - Calculate your actual profit per week - Look at your top 5 selling items and their margins - Cut or fix anything that doesn’t make money Simple rule. More sales only matter if they bring more profit. Everything else is noise.

Quick update for the group. I have been heads down in the store for about 60 days. Here is what happened. Sales are up 50 percent in two months at a location that was in rough shape. We did not solve it with ads or discounts. We solved it with standards and cadence. The exact sequence: 1. Cleanliness and food safety reset 2. Consistent hours we can staff 3. Equipment fixes that impact speed and quality 4. Daily routines and shift huddles 5. Manager training and weekly coaching 6. Weekly scorecard to track labor, food, refunds, and traffic If you want this as a simple 12 week turnaround roadmap, reply in the comments with: Weekly sales, Labor percent, Food cost percent, Biggest operational issue I will tell you what I would fix first, and in what order. If you want a call, post “CALL” and I will send the booking link.

Week: P3 Week 3 Sales: $8,741 Last Week: $8,518 Change: Up $223 Hourly Labor %: 10.7% Status: Controlled What went well: Sales moved up from last week We stayed above our projection Labor stayed tight What needs work: Weekday sales still need to climb We need more balance across the full week Cannot rely on one strong day to carry the week Main takeaway: Good week. Not a huge jump, but a step forward. We held the gains and improved sales from last week. Focus for next week: Win Tuesday through Thursday Stay sharp on service and execution Keep stacking steady days