ME: Charles David WHAT I DO: ✅ I find the best AI tools for YOUR business. ✅ I help integrate AI without disrupting operations. ✅ I give you back your time—so you can grow, relax, or just breathe. I built success the hard way. Now, I help others build theirs the smart way. 💡 If you’re tired of doing it all alone, let’s talk. AI can help—you just need the right guide. I can help no matter where you are. Contact me. #DreamConsulting #AIForSmallBusiness #WorkSmarter #HospitalityTech #EntrepreneurLife #TimeFreedom #BarOwners #FoodTruckLife #Efficiency #ServiceIndustry

Smart. Incremental increases are the only way to go. Customers normally don’t even notice $.25 here $.25 there when your food and service is good. But when you hit them with two dollars here and two dollars there they definitely notice. This is all you can do. You cannot put more money into the customers pocket. You have to do your best and ride out the storm.

The restaurant business across the spectrum is clearly at a rebuilding stage. From food costs fluctuating more than we’ve ever seen since the start of Covid, too the lack of education to properly market, your bar or a restaurant on social media to the lack of enthusiasm from the staff because they’re not making as much money as they used to. This is an adapt or die time. innovators will be rewarded

RT @a_food_maniac: I can’t believe this hasn’t been re-tweeted 2000 times…this is so important for restaurant owners.

RT @Hyken: Valentine’s Day is a few days away! With that in mind, here are six ways to show some customer love, and most of them don’t cos…

🚨Staff Meeting🚨 Staff meetings aren’t just about telling your team what they’re doing wrong. They’re about understanding them. Are they engaged? Are they happy at home? Are they making enough money? Struggles outside of work affect performance inside of work. A true leader listens before they speak. The more you understand what motivates your staff, the better they’ll perform. Create an environment where they feel valued—not just managed. Lead with awareness, not just authority. #Leadership #TeamMotivation #StaffEngagement #BetterWorkplace #BarLife #RestaurantIndustry

@mr_bullet_proof Well done. You gotta think outside the box sometimes. I like your style. Get it done!!✅

RT @mr_bullet_proof: Just cleared out walmart 30$ cheaper then any comparable big box wholesaler “sysco” “us food” “ben e keith” https://t…

You are correct sir. 1 ounce is a shot industry standard. 2 ounces is a double. Hold the line on this. What I used to do is use rocks glasses that way when the bartender carries the shot to the customer it alleviates the spillage factor. (I always found more booze ends up in my bar mats from the bartender.) Now the rocks glass makes the shot look bigger and more presentable and at the end of the month, you have all that non-spillage back in your inventory so that you can over pour the occasional regular customers drink to make your staff and your business look like rock stars. Customers love this I found. However, you have to teach the bartender to pour 1 ounce exactly which they should know how to do anyway. Also rock glasses break when you wash them quite frequently so instead of breaking two cases of glasses a month rocks glasses are much more durable. I hope this helps.

RT @mr_bullet_proof: Good morning Egg XL out stock Egg medium 1-2 cases 102.31 8-11. $100.26 12+ 98.21 Egg XL 1-2 cases 119.94 8-11. 1…

@mr_bullet_proof This is a savage pain in your ass. How can you run a consistent business without eggs for F%#KS sake. I feel your pain and lots of other people.

🚨The best customer experience comes from genuinely being excited about meeting the customer.🚨 ✅Not about your phone ✅Not about having drinks with the staff when you get off work ✅Not about a cigarette break ✅Not about gossiping with staff It’s about genuinely being excited to meet new people to hear their stories in an environment that you never would’ve come in contact with any of these people. Great customer experience is rooted in an enthusiasm for life know how to spot the difference when you hire people.

There is no hack for loving what you do. If you’re only doing it because you have to, you’re building on the wrong foundation. True customer experience comes from genuine passion—without it, you’re just going through the motions, and trust me, your customers can tell. #CustomerExperience #PassionForService #HospitalityIndustry #RestaurantSuccess #FoodService #BarLife #BusinessMindset

🔥YOU’VE GOTTA LOVE IT🔥 If your foundation for customer experience isn’t built on the pure joy of making someone’s day better, you’ll never truly succeed in hospitality. Customer service isn’t just a job—it’s an energy, a culture, and a mindset. Happy customers create repeat business. Are you building the right experience? #CustomerExperience #HospitalityMindset #ServiceExcellence #CustomerFirst #RestaurantMarketing #FoodService #BarIndustry #SmallBusinessSuccess

RT @davidhenkes: Booze-Free Bars Are Trendy—But Can They Make Money?

Absolutely not! For the same reason that the smoothie store or boba tea joint isn’t packed on a Friday night. You cannot get around the relaxed, comforting, feeling that alcohol provides. No one wants to repeatedly go out to get hyped up on sugar after work. People want to go out so they can feel relaxed mock-tails do not do that. It’s not a concept thing. It’s a product thing. Design a cocktail menu and add it to your already existing service. This will enhance your environment and allow your customer to be good when they want to be good but to let go when they want to let go.

RT @davidhenkes: 69% of restaurants that have invested in tech say it's made employees more productive. BUT Only 28% say the tech has impr…

This is a huge issue that needs to be solved. Most of the social media managers that I have met and used have never been in the restaurant or bar business so they don’t understand how small the profits are and how important it is to get new traffic into the room so a lot of these systems are designed to be overwhelming and too expensive for the average small business owner. There needs to be a restructuring of expectations on delivery and the model required to help. Someone needs to broker the deal between the marketing agent and the business owner to help both parties understand what needs to be accomplished. 😜 😜 Let’s Talk

RT @davidhenkes: This is a cautionary tale for bars & bartenders: the tension between innovation and providing tried-and-true classics to p…