At my family's restaurant, we kept the same guests and the same kitchen. We rebuilt the pricing and the menu. That's where the extra money came from.
The price is the only thing you can change that adds money without adding clients, hours, ads or staff. That's why I start there. Then I look at what the price sits on: the offer, how it's sold, how it's delivered, who it's sold to. Each step gets one number, dollars per year, and one action.
