“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.”

“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.”