Leon Davoyan, EMBA

CAR Forecasts Mild Price Growth and Sales Rebound for 2026 #CaliforniaRealEstate #CaliforniaRealtor #CaliforniaHomes #CaliforniaLiving #CaliforniaProperty #CaliforniaListings #CaliforniaHomeSales #CaliLiving #CaliforniaLuxuryHomes #CaliforniaNeighborhoods

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Restaurant managers don’t need more reports. They need clarity. • What’s my labor vs. sales right now? • Where is inventory variance happening? • Which items are hurting margin? • Are we aligned to forecast? When operators have real-time visibility, decisions improve immediately. At SabreTooth Technologies, we focus on giving restaurants actionable insight — not just data. Because clarity drives performance. #RestaurantOperations #IntelligentEdge #SmartLynX https://lnkd.in/eUWk_365

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42% of restaurant operators were unprofitable last year. Let that number sit with you. The National Restaurant Association just dropped their 2026 outlook — $1.55 trillion in industry sales, 100,000 new jobs, and the worst margin environment operators have seen in a generation. Here's the reality behind the headline: Food costs are up 38% since 2019. Labor costs are up 35%. And the operators who tried to price their way out of it? Many of them are in that 42%. Talent didn't save them. Creativity didn't save them. Systems did — or the lack of systems buried them. The chefs winning in 2026 aren't the most talented in the room. They're the most disciplined. They know their food cost percentage by category, not just by month. They've built labor schedules around covers, not habits. They've cut menu complexity and increased margin per plate. Systems aren't a back-office problem. They're a kitchen problem. And most kitchens are still running on instinct when the numbers demand infrastructure. If your kitchen doesn't have a weekly cost review, a standardized recipe system, and a clear labor-to-revenue ratio — you are one bad quarter away from joining that 42%. The industry is growing. Your margins don't have to bleed. What system are you building right now to protect your bottom line? Drop it in the comments.

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SB 294, the Workplace Know Your Rights Act, is an act California restaurant owners need to be compliant with starting February 1st. This video will outline how to get your ducks in a row. Read the blog here https://lnkd.in/geac-fGH #restaurantbusiness #compliance #californiarestaurants

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#MarksRestaurantTour paid a special visit to the friends and family grand opening night at Din Tai Fung North America in Scottsdale AZ!! Yep you heard me right, DTF is now open in AZ!! The first location in this new market. 🥟🥟🥟🇹🇼 Special thanks to their exec team Albert Yang Jessica Chao Teddy Choi and SC legend Jason Lee, MBA, CSCP for the hook ups to me, Informa Connect team and some of my friends and family. Here’s more about the top revenue generating restaurant chain in the industry that is taking casual dining Taiwanese food by storm…. • 1958: Founded in Taipei by Yang Bingyi as a cooking oil shop. • 1970s pivot: Oil sales declined and they began selling Xiao Long Bao (soup dumplings), which quickly became famous. • 1993 breakthrough: Recognized by The New York Times as one of the world’s top restaurants, boosting international attention. • Operational excellence: Known for 18-fold soup dumplings, strict kitchen processes, and highly efficient production. • Global footprint: As of recent estimates, about 170+ locations worldwide across Asia, the United States, Australia, and Europe. 23 in the USA • Industry-leading AUV: USA locations generate roughly $20-30Million average unit volume annually, among the highest in global casual dining with NYC location crossing over 50 Million!!

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Every “simple” restaurant problem eventually becomes: • a spreadsheet • a workaround • a person who “knows how it works” That’s not institutional knowledge. That’s a single point of failure. Good systems don’t rely on memory, heroics, or vibes. They rely on reality showing up on time.

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This week Casa Sur Hacienda was honored to become an official member of Business For Good San Diego Today I had the opportunity to meet with Board Member Mike Knab to explore how Casa Sur Hacienda can support the visibility and impact of Business For Good San Diego’s mission in the South Bay—especially in Chula Vista, one of the two fastest-growing cities in San Diego County. Business For Good San Diego connects the local business community with advocacy, education, and policy awareness to help build a more sustainable and equitable region for everyone who lives and works here. At Casa Sur Hacienda, our mission is closely aligned with this vision. We are a culturally rooted, purpose-driven gathering space designed to bring together business leaders, nonprofits, creatives, wellness practitioners, and community members to learn, collaborate, and generate sustainable social and economic impact. Through curated gatherings, networking mixers, workshops, and community conversations, Casa Sur Hacienda serves as a platform that amplifies organizations and initiatives working to strengthen our region. We look forward to working alongside the Business For Good San Diego community to expand opportunities for collaboration, civic engagement, and socially responsible business leadership in the San Diego South Bay. When businesses invest in community, everyone thrives. #BusinessForGood #CasaSurHacienda #ChulaVista #SouthBaySanDiego #SocialImpact #CommunityLeadership #PurposeDrivenBusiness

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