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Operator Academy

SpotOn Operator Academy

Personalized, practical coaching built for independent operators.
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SpotOn Restaurateur-in-Residence Scott Youkilis in the kitchen with a chef
  • 8weeks
    live, weekly
  • 90min
    per session
  • $795
    introductory price

An eight-week, live coaching program for independent operators

A restaurant operator reviews sales data on a laptop

  • Better margins

    You’re generating sales but not seeing enough profit. We’ll look at your real numbers and identify pricing, traffic, and sales-mix opportunities.

  • Smarter systems

    Your restaurant can’t depend entirely on you. We’ll tackle COGS, labor, marketing, and more, to create a sustainable plan for the long term.
SpotOn Restaurateur-in-Residence Scott Youkilis in the back-of-house with owner

Scott Youkilis, SpotOn Restaurateur-in-Residence

Thirty years in restaurants. Former chef-owner of Maverick, Hog & Rocks, and Hi Lo BBQ in San Francisco. Today, Scott works directly with independent operators across the country on profitability, labor, menu strategy, and financial discipline.

Real changes inside real restaurants

Eugene Anton, owner of Kappy’s Bar & Grill, in an interview
Aurora, IL

“Scott really helped me filter through all the noise and burrow down on exactly what we need to institute to win.”

Eugene Anton
Owner / Kappy’s Bar & Grill
45% → 30%
reduction in food cost
SpotOn Restaurateur-in-Residence Scott Youkilis at the Butcher Paper BBQ smoker
Opelika, AL

“The coaching program helped me streamline my financial reporting. Managing cash flow and projecting future sales is now much easier.”

Butcher Paper BBQ logo
Mark Coxwell
Owner / Butcher Paper BBQ
9%
decrease in COGS
The Irish Gypsy team at work in their restaurant
O’Fallon, MO

“In 16 years, I'd never looked past food cost. Now I look at the whole business — and it's changed how I spend and schedule.”

Greg Heidemann
Kitchen Manager / The Irish Gypsy

Eight weeks, in order — like a ticket rail, nothing gets skipped

  • Week 1: P&L
    Understand what your financials are actually telling you.
  • Week 2: Revenue
    Identify pricing, traffic, and sales-mix opportunities.
  • Week 3: COGS
    Build a system for controlling purchasing, portions, and waste.
  • Week 4: Labor
    Measure productivity and schedule around demand.
  • Week 5: Prime cost
    Know the number that determines if your restaurant makes money.
  • Week 6: Menu strategy
    Identify which items deserve better pricing, placement, or removal.
  • Week 7: Digital presence
    Get your website, ordering, and reviews working together.
  • Week 8: Marketing
    Plan and track revenue by source — new guests, repeat guests, and referrals — and see which one is actually moving the number.
SpotOn Restaurateur-in-Residence Scott Youkilis leading a coaching session in a restaurant

Focused weekly sessions

Leave each 90-minute session with a clearer view of your business, opportunities, and what to do next.
  1. 01.
    A focused lesson on one part of the business
  2. 02.
    Live coaching using your actual numbers
  3. 03.
    Operator discussion and questions
  4. 04.
    A specific assignment to complete before the next session
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Tools you can put into action, not just a notebook full of ideas

By the end of eight weeks, you will have a working financial dashboard, menu analysis, marketing plan, and operating budget for your restaurant.
P&L Tracker spreadsheet with monthly numbers

P&L Tracker

Drop in your monthly numbers, see prime cost and net margin instantly.
Menu Engineering Worksheet plotting menu items by profit and popularity

Menu Engineering Worksheet

Plot every item by profit and popularity — see what to cut, push, or fix.
Marketing Tracker spreadsheet with campaign channels

Marketing Tracker

Plan and track campaigns across attraction, retention, and evangelism — three tabs, one system.
Projections and budgets worksheet spreadsheet

Projections & Budgets Worksheet

Build a real budget and track actuals against it, month over month.
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SpotOn Restaurateur-in-Residence Scott Youkilis talking with a restaurant owner

This program is built for a specific kind of operator

This is a good fit if:
  • You own or operate an established independent restaurant
  • You have sales but need stronger profit and cash flow
  • You are willing to bring your real numbers into the work
  • You want systems — not another collection of disconnected tips
It may not be the right fit if:
  • Your restaurant has not opened yet
  • You are looking for someone else to run the business for you
  • You are unwilling to review your P&L or complete the weekly work

Start with a free 30-min assessment

No obligation. You’ll leave with a clear view of where to focus first. And whether SpotOn Operator Academy is right for you.
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