Webinar/Podcast

Discover What Transformed This Restaurant Owner's Life: 27-Hour Workweek, 4 Vacations And $3.9 Million In Annual Sales

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If you've ever wondered what sets apart successful, prosperous Independent Restaurant Owners from those who just continue to struggle no matter what they do (and just how to overcome those struggles), you are invited to a LIVE WEBINAR for the RestaurantOwner.com community.

On Oct 4th, we'll talk with Bent Hansen, owner of Los Gringos Locos in La Cañada, CA. Today, Bent is working LESS than ever before, all while recording annual sales of $3.9 Million. RestaurantOwner.com members continue to be blown away by Bent's story. The information he'll share will show you exactly what he does to create his path to success in the restaurant industry, versus failure and hardships.

While I cannot promise you that success will instantly be yours if you join us, I do know you will take away solid, replicable, useful information that can change your life and business. What you do with that information is up to you.

Bent's going to share exactly what has helped him become so successful and how you can do the same.

Exactly what he did to 'crack the code' on growing his annual sales to $3.9 Million
How he created a recruiting and training system (run entirely by his management team) to ensure he is fully staffed with capable and engaged team members
What he does to ensure his restaurant ranks #1 on the social media review sites in his community
How his marketing system puts him in control of generating sales and increasing customer retention
The operational systems he built to ensure a high level of consistency (even when he isn't there)
How he created FREEDOM to focus only on the things that make him more money
Plus, much, much more!

About the Presenter:

Bent Hansen

Bent Hansen has been in the restaurant business his entire life. As a child, working in his father's restaurant, and then owning his own restaurants instead of heading to college. He's the owner of Los Gringo Locos in La Canada (near Pasadena) California, and runs a thriving, busy, restaurant generating $3.9 Million in Sales. He's implemented simple systems for every aspect of the restaurant - training, operations, kitchen, inventory, accounting, daily job duties, customer experience, hiring and most importantly marketing so that it can be run by his team, and he can step away and be a Restaurant Owner, not a restaurant operator.