When he started his own restaurant, Bent Hansen was running in circles.

Having been raised in his family restaurant, he thought he had everything he needed to build a success with his very own place, Los Gringos Locos. The restaurant business was in his blood. He served great food with great service, but something had to change. He was working 7 days a week from open to close and was barely paying the bills (let alone himself). He was always stressed and struggled to manage a nonstop cycle of problems with staffing, management, rising costs, construction outside his entrance, how to find new customers and how to get existing customers to come back and spend more.

He knew there had to be another way. And he was committed to transform his restaurant into a business that would give him the freedom to support the lifestyle he wanted to live.

Fast forward to today, and he did $3.5 Million in sales last year. Despite nation wide staffing shortages, he is fully staffed with a strong team in place. His training system, run by his management team, ensures everyone is given exactly what they need to succeed. He ranks #1 on the social media review sites in his community. He has a proven marketing system in place that puts him in control of generating sales as well as operational systems to create a high level of consistency even when he isn’t there.

And the best part? Freedom! He only works 27 hours a week. The rest of the time he’s enjoying his family, friends, or off exploring on 1 of at least 6 vacations a year (plus one 3-day weekend getaway a month).

The challenges Bent faced are all too familiar, so we’ve invited Bent to share with other Restaurant Owners exactly how he does it. The mistakes, the successes and what he did to grow his sales to $3.5 Million.