The Unsliced Restaurant System by Mike Bausch Reviews 29

As a sole restauranteur, I don't get much feedback on what to do. Having over a 100 other people, in the same boat, helps me in decision making. Mike is great at breaking down all components of running a successful store, and giving direction, with tools to track and implement change. I have been to every Monday call, with the exception of one since October. I have implemented many of the changes he recommended, including re-vamping my menu, and many more.

Outstanding Program! Even for a seasoned restauranteur, this program is worth it. Unsliced was everything i was told it would be. Very Satisfied!

Fantastic program and community. Will help any restaurant owner, at any level. Mike is the real deal. No fluff, just real, actionable steps to improve your business and your life.

The course is comprehensive and with weekly live calls that support the material. Still it is constantly evolving and improving . The team is a group of professionals that are knowledgeable with years of expertise.
What stands out is the authenticity of Mike, the team and the material , he is successful in his own businesses but fully committed to everyone’s success in the program .

I have watched this program change lives. I absolutely recommend if you are in the biz, you'll wish you had started it years ago. Don't go in wishy-washy, commit and execute!

There are countless "training classes" and "master classes" available, but this is a COMPLETE SYSTEM! It’s not just a "Here you go, you're on your own" approach; it includes an active community with live Zoom meetings every Monday morning. You’ll receive accountability and answers to your specific questions. They provide practical resources like spreadsheets, SOPs, how-to guides, and much more. THIS IS REAL-WORLD WORKING KNOWLEDGE! The information offered here is equivalent to what you would pay a franchise fee of $50,000 to $150,000 for! While the upfront cost may seem high, it is absolutely WORTH EVERY PENNY in both the short and long run! Keep in mind that this is a HANDS-ON SYSTEM, not one where "they do it for me," so be prepared to invest weekly hours. Ultimately, you’ll be on track to run a successful restaurant, with a clear understanding of your actual profits, reduced operating costs, and valuable insights to guide your future growth, including potential second locations. We are so glad that we did this because it's turning our business from "Meh, is this stress really worth it" towards being a "I'm on vacation for two weeks and my managers are handling everything smoothly, while we discuss purchasing another location"... Very happy we took the plunge!

So much to learn. I wish I had this course sooner I would have never been in the mess I am in. Definitely helped me unwind it but not enough time. Got Sliced... Will you use Mikes wisdom and tools to start over in a much better situation and understanding. The best part is the phycology Mike teaches he is definitely a leader for people that love the restaurant game.

Mike and team have been extremely helpful. By sharing from years of experience and cutting through the BS, Unsliced has been invaluable and showing me where I need major improvement in how to run my business. From the marketing, payroll, build cards and all else, it's all been so valuable. But it only works if I do, so consistency is of the essence on my part.

I’ve been running an independent restaurant for over 23 years, and the Unsliced Program has been incredibly awesome. The systems and ideas are practical and immediately useful, but the community of other owner-operators is just as powerful. I am engaged in my business in a way I haven't been in years and showing much increased profit. Old dogs can absolutely learn and benefit from this program! Mike leads with a caring, direct style and brings deep knowledge from real experience running restaurants, which makes the whole program feel totally genuine and relatable.

I don't feel like this course helps me right now. This was presented as how to open a pizza shop. This course is for people that already own places. I have struggled with ciphering issues on the program. When I ask questions they seem to get brushed off. Mike helped me on some issues on leases and contracts. In the end I used his information to walk away from a situation that probably would have put me in a very bad financial situation. There's not much I can really do now until I find a place to open which is really tough in Boise unless you went to spent $55 sq ft.

I'm currently in the "Pre-Open" phase with zero ownership experience. Mike does an excellent job at not only covering the "basics" but thoroughly detailing the nuances that come with experience. The value of the knowledge and support found within the community is immeasurable.

Excellent information, tools and insights to improving your restaurant operations.

It has worked great for me! Asked several questions and we will be using often. Great add to the program.

On point and ever-evoling tools that help us thrive in real time.

Running a high-volume BBQ operation like The Southern Gentleman’s Table ATL (SGT ATL) means balancing a food trailer, a ghost kitchen, and catering for 200+ people. Before Unsliced, I was buried in spreadsheets and 'gut feelings.' Since implementing the program, the shift has been night and day.
Driving Real Revenue: Unsliced didn't just organize my data; it helped me scale. By giving me a clear view of my margins on high-ticket items like our Beef Dino Bones and Brisket, I was able to price my menu for actual profit. I’ve seen a tangible increase in revenue because I’m no longer undercharging for my labor or my premium ingredients.
Taking the Stress Out of the Smoker: What I didn't expect was the mental clarity. The program took the 'guesswork' out of my prep and ordering. I’m no longer staring at a fridge wondering if I have enough for the weekend or over-ordering on perishables. It has effectively freed up my time, allowing me to focus on the quality of the smoke and the growth of the brand rather than being chained to a calculator.

As Pre-Open Unsliced is a must- If you're thinking of opening a restaurant, this is an absolute must. The course is excellent, Mike and his team have constantly leveled the course up higher and higher- Extremely valuable.

structured, logical and results generating

This program takes you through the systems of running a successful restaurant. It is brilliant! Mike is so knowledgeable! If you’re serious about making it in the restaurant game this is the course for you!

Mike and the team at Unsliced deliver a no-nonsense, all inclusive restaurant operations system that 100% delivers. Having researched many similar options in the market - and even joining a couple previously, this system is by far the best for serious operators seeking work/life balance and a tight handle on profitability. What I love the most is that it is not subscription based so the value just keeps getting better. Upfront cost is a bit to chew to be sure, but it is is worth every penny

Over my career, before pizza, I've had experiences with quite a few consulting ordeals. I will say that based on my experience its usually not worth the money - because they don't usually have much real life experience. Unsliced is not that. Mike knows what he is doing and is operating 12 acclaimed restaurants. You are getting real, actionable information and materials that WILL up level your restaurant. Period. If you're still wondering - read his book.