Brandon O'Dell

Brandon O'DellBrandon O'Dell is the founder of O'Dell Restaurant Consulting. For the last 20+ years, Brandon has been helping money losing food service operations turn themselves profitable. His management and consulting experience spans from quick service and full service restaurants to private clubs, universities, hotels, concessions and catering.

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Member Content 20 Steps to Lowering Your Food or Liquor Costs

Jun 5, 2019

In-depth operational piece revealing the secrets to lowering your costs. You'll get the steps needed to create an action plan for a food cost fitness program. A must read!

Chef smiling

Member Content Managing Employee Records in a Restaurant

May 1, 2018

Maintaining complete and comprehensive employee files is one of the most important things a restaurant owner does in limiting their liability as a business owner.

managing-employee-records-in-a-restaurant

Member Content Can Your Restaurant Survive The Departure of Your Head Chef?

May 26, 2015

If you are unfortunate enough to lose your head chef, whether it be a termination, the chef quitting, or the chef moving on to a better opportunity, there are several potential problems they could leave you with and several considerations you may have never made. Brandon takes you through them.

Chef with team

Member Content What Should You Pay a Manager?

Jun 19, 2014

Brandon identifies three main criteria to help you answer this important question.

Member Content How Do You Control Food and Liquor Costs?

Jun 4, 2012

Brandon talks about a very important part of controlling food and liquor costs -- tracking ideal costs -- why they're important, how to calculate them and what to do with the information.