Miick master class

The Big Provide

• Build a restaurant that consistently hits 20%+ EBITDA or elite‑level net operating profit while most of the industry fights for scraps.

• Turn your team into an accountable, engaged, fired‑up culture that runs the playbook even when you are not in the building.   Values that actually drive performance! 

• Crush your prime costs, clean up your cash flow, and finally have more money in the bank than sitting on your shelves.

This is not a “feel good” workshop. It is a workroom.  Every week you will test, apply, and measure new systems directly in your restaurant.   Bonus: one on one support’s also part of the process.  

What You Will Master

• Power starts before you open: site selection that prints money, not problems; opening budgets and pro formas that show you exactly how to win before day one.
• “Black P&Ls in 90 Days”: the road map to go from struggle to positive cash flow, including prime‑cost targets, menu mix moves, and non‑negotiable daily disciplines.
• Money mastery: what to expect from your accountant, controller, or CFO; which numbers to watch every single day; and how to recognize trouble weeks before it hits.
• People and culture: how to hire the right people the first time, train them so the training pays for itself, and create a culture where A‑players want to stay.
• Growth and scale: how to open the next unit, add a new concept, or turn around an underperformer without destroying your first success.

Why Rudy Miick

Rudy is not a theorist; he is the fixer other consultants call when the wheels are coming off. He was a partner in his first restaurant at 24 and led nine successful start‑ups in four states by 30, all running at 23–26% EBITDA. Over 3,200 client engagements later, his systems have helped restaurants, clubs, hotels, and resorts drive net profit four to five times typical industry averages while cutting turnover to a fifth of what most operators accept as “normal.”

Rudy holds advanced degrees in Human Resources and Organizational Development, has built hospitality curricula for major universities, and is one of the only consultants in the country to carry both top‑tier management consulting and foodservice consulting certifications. That means his methods are tested, ethical, and brutally practical.

How the Master Class Works

• 6‑month intensive, limited to 20 restaurant leaders ready to get uncomfortable in the best way.

• Each week:
  • 2 hour high‑impact group session where Rudy lays out the tools, frameworks, and real‑world case studies including your own.  
  • 1 hour one‑on‑one with Rudy focused 100% on you and your numbers, your people, your brand, your problems.

• Tuition: 1,450 dollars per month. One good shift can cover that; the profit upside can rewrite your financial future.

Who This Is For

This is for owners, operators, and leaders who:

• Are tired of working 70+ hour weeks and still wondering where the money went.
• Refuse to accept average margins or toxic turnover as “just the restaurant business.”
• Want a proven system, a direct coach, and a peer group that expects you to show up, do the work, and win.

If you are ready to run your restaurant like the high‑performance business it can be—and not the job that owns you—grab one of the 20 spots before they are gone.

The Logistics!

LIMITED-TIME OFFER: Sign up by January 16, 2026 and your first month is just $1,250, That’s $200 off the regular monthly tuition.

$ 1,450 monthly

There’s no contract. Our goal is, your goal’s achieved. Not happy, stop anytime you want.  

We start February 3, 2026

Next billing is 3/1/25.  Then Monthly there on.