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Step Two:
Step Two:
Watch the video below to see what we do
Watch the video below to see what we do
I own 12 restaurants.
We do 8 figures in revenue.
I own 12 restaurants.
We do 8 figures in revenue.
After 20 years growing restaurants, I’ve packed the BEST systems:
Keep your kitchen packed every night.
Increase profits without micromanaging your team.
Take a step back and actually enjoy your life again.
All inside Unsliced.
All inside Unsliced.
OWN IT. SCALE IT. WIN IT.
OWN IT. SCALE IT. WIN IT.
I own 12 restaurants.
We do 8 figures in revenue.
I own 12 restaurants.
We do 8 figures in revenue.
We do 8 figures in revenue.
After 20 years growing restaurants, I’ve packed the BEST systems:
Keep your kitchen packed every night.
Increase profits without micromanaging your team.
Take a step back and actually enjoy your life again.
All inside Unsliced.
All inside Unsliced.
OWN IT. SCALE IT. WIN IT.
OWN IT. SCALE IT. WIN IT.
Unsliced is for independent restaurant owners ready to grow, profit, and get their time back—without wasting decades figuring it out.
Unsliced is for independent restaurant owners ready to grow, profit, and get their time back—without wasting decades figuring it out.
Get the systems I used to scale 12 restaurants to 8 figures with a 300+ person team.
Get the systems I used to scale 12 restaurants to 8 figures with a 300+ person team.
Members have:
Ramped up profits by 13% in ONE week
Consistently hit 10x ROI
Taken vacations for the first time in years.
REAL OWNERS. REAL RESULTS.
REAL OWNERS. REAL RESULTS.
Unsliced graduates report 10x on their investment within first 6 months
Unsliced graduates report 10x on their investment within first 6 months
Kelly Potter
Prohibition Pizza
“I knew Unsliced was the real deal when Mike dropped his first F-bomb. He speaks my language, and he lives this. Before Unsliced, I was working my ass off but not making real progress. Now, I’ve got a clear path, the right tools, and a community of owners who get it. I finally feel like I’m moving forward instead of spinning my wheels.”
Christina Martin
Manizza's Pizza
Manizza's Pizza
“Before Unsliced, I was buried in financial fog. I relied too much on my accountant, and my numbers were all over the place. Now? I went from erratic results to hitting profitability every week. I just pulled a 13% margin increase in one week by tightening up my labor and boosting catering. As I’m typing this, I’m on a six-day vacation, totally not sweating my restaurant. A year ago, I had to cancel a family trip because the place would’ve burned down without me. This program changed everything.”
Joe Ledwidge
Ranger Joe's
“I grew up in the restaurant industry, but after 30 years in law enforcement, jumping back in was brutal. Unsliced gave me the roadmap I needed. Now, my team is dialed in, my finances are locked, and I have systems that actually work. The community alone is worth it—having a space where serious owners can troubleshoot together is a game-changer. The ROI is immediate, and it keeps paying off.”
Gino Vaccaro
The Original Pinsaria
The Original Pinsaria
“Mike’s UNSLICED program is the real deal. Straightforward, no BS, and instantly useful. The vendor negotiation scripts alone saved us money immediately. Instead of feeling like we’re constantly figuring things out on the fly, we have a system that tells us what to do next and how to do it right. This course is worth every penny.”
Bill and Cheryl Crawford
Righteous Slice
“Our biggest struggle was training and financial reporting. Unsliced fixed both and a bunch of things we didn’t even realize were problems. Now we communicate better, hold our managers accountable, and make smarter pricing decisions. That’s translated into more repeat customers and higher profits. The program has paid for itself multiple times over.”
Ciaran Kelly
Pizza Guyz Belfast Ireland
“I thought I had my business figured out after 26 years in the grind. One hour with Mike showed me how much I was leaving on the table. My managers went from skeptical to asking when we could start implementing changes. We saved over £60,000 just by fixing our vendor relationships, and small operational tweaks massively boosted our bottom line. If you own a restaurant, do this.”
Run Your Restaurant.
Don’t Let It Run You.
Run Your Restaurant.
Don’t Let It Run You.
Unsliced gives you the exact systems I use to run 12 restaurants doing 8 figures a year.
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More Profit –Cut waste, increase margins, keep more cash.
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Better Team – Hire, train, and retain staff that runs the place like pros. And actually wants to be there.
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Smarter Marketing – Fill seats, drive repeat visits, grow sales.
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More Freedom – Step OUT of the daily grind without the wheels falling off.
This isn’t “a course”. It’s 20 years of experience running a multi-million dollar restaurant group packed into a proven system you can use TODAY.
This isn’t “a course”. It’s 20 years of experience running a multi-million dollar restaurant group packed into a proven system you can use TODAY.
Ready to OWN your restaurant, not let it own YOU?
Ready to OWN your restaurant, not let it own YOU?
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