What does it take to turn a love for hospitality into a profitable restaurant business? Don Connor of Whiskey ‘N Rye Smokehouse joins Shawn Walchef at the CREATE conference to explain why restaurant operators must understand the numbers behind their business. Connor shares how his experience in corporate strategy and finance shaped his approach to restaurant ownership, why operators need to monitor labor, food and occupancy costs, and how strategic discounts can help fill an empty dining room. He also discusses California barbecue, his work with the California Restaurant Association and why giving back to the community creates long-term value.
