At a lively Rising Tides happy hour during the Bar and Restaurant Show in Las Vegas, Jim Taylor found himself explaining labor costs to some incredible kids. But for Jim, that’s nothing unusual. Whether he’s helping restaurant owners tackle complex financial issues or guiding kids through the economics of a lemonade stand, his goal is always the same: to make business more understandable, more human—and yes, even more fun.
Jim is the kind of consultant who doesn’t just speak your language—he’ll speak your kid’s too. “We help restaurants make money,” he told Shawn Walchef’s young children during a special episode of Digital Hospitality. “And we try to make it easier and more enjoyable along the way.”
Understanding Profit
Jim’s superpower lies in translating restaurant operations into stories that stick. Want to understand profit? He’ll walk you through it using lemons, sugar, and a homemade stand. Want to figure out if your recipe needs a revamp? He’ll ask you to taste it, listen to customer feedback, and don’t be afraid to swap in mango juice if it works better.
But behind the analogies is serious strategy. Jim Taylor is the owner of Benchmark Sixty Based in Vancouver, British Columbia, Jim works with restaurant clients across North America to analyze performance, cut inefficiencies, and build profitability that goes beyond the spreadsheets. “It’s not about just squeezing numbers,” Jim explains. “It’s about helping owners squeeze more joy and stability out of their business.”
The Power of Playful Learning
One of the most memorable moments from the episode comes when Jim talks through a hypothetical lemonade stand with Shawn’s daughter Mila. They break down sourcing costs, labor time, pricing strategy, and product quality—all through the lens of backyard citrus. “What if I told you there’s a way to squeeze 59 lemons in half the time and still charge the same price?” he asks. “That’s more profit.”
The conversation is fun and lighthearted, but the lesson is real: restaurant profitability depends on maximizing time, minimizing waste, and constantly evaluating value. By making those principles approachable, Jim helps owners actually apply them.
Connecting Beyond the Kitchen
Jim’s work isn’t just about numbers—it’s about people. That’s why he shows up to events like Rising Tides in Las Vegas. “Meeting people in person is important,” he says. “Relationships are important.” Whether it’s a casual happy hour or a strategic session with a client, Jim sees each interaction as an opportunity to build trust and offer support. He’s also big on content. Jim regularly shares stories and insights on LinkedIn, helping restaurant operators think differently about their businesses—one post, one lesson, and one lemon at a time.
Jim Taylor’s mission is clear: help restaurants thrive, not just survive. And while his toolkit includes analytics, systems, and strategy, it also includes curiosity, empathy, and a deep respect for the hustle of restaurant life. Whether he’s helping a major chain rethink its operations or explaining margins to a kindergartener, Jim is always focused on one thing—turning small changes into big results. Because sometimes, all it takes is a fresh squeeze and a smarter recipe.
Podcast: Play in new window | Download | Embed
Subscribe: Apple Podcasts | Spotify | RSS | More
