Download EDMUND WOO ONE SHEET for speaking engagements

Edmund Woo is author of The 5 Hour Restaurant Work Week: Work Less, Make More and Have a Life, too. Edmund teaches and coaches independent restaurant owners how to Make More Money, Stress Out Less, Work Less, And Get Their Lives Back. An independent restaurant owner, himself, Edmund is the successful owner operator of Saskatoon: Steaks Fish and Wild Game, a casual fine dining dinner house with a North Woods Hunting Lodge theme.

Edmund’s career in the restaurant industry has been life-long, beginning at the age of four, when he started singing “Happy birthday” to the diners at his family’s Chinese restaurant. At five, he added to his duties of “entertainer” by joining the Woo family children dishwashing team at the three compartment sink (this was before the days of the dish machine). When Edmund was 10 years old, his father passed away so that by the age of 14, Edmund was in charge of hiring and training employees for the restaurant. By the ripe old age of 20, Edmund had already opened his first restaurant.

Edmund has a degree in Finance from Clemson University and a Masters in Business from the University of Georgia.

As a true restaurant entrepreneur, Edmund has owned and operated numerous concepts: Bar and Grill, Italian, Chinese, Diner, Upscale French and his current business, SASKATOON. He is a firm believer in the adage that “you never really know the restaurant business until you hold the keys.”

Edmund can explain and teach:

• Why restaurateurs are slaves to their restaurants and exactly how to break the chains
  

• How to discover the one thing a restaurateur can do right now that will cut your working hours by 20% or more
  

• 3 specific exercises that will help you determine where your restaurant is now and how you can get it to where it needs to be
  

• Why all that old “bottom line” BS is making you penny wise and pound foolish… and what to do instead
  

• How to make your restaurant hum like a well oiled cash machine
  

• 5 simple strategies you can use to prioritize every task in your restaurant so you can stop reacting to the “fire of the day”
  

• The difference between being the “Boss” vs. the “Owner”. Which should you shoot for? The answer may surprise you.
  

• Easy strategies to blitz through the mind-numbing book keeping and accounting drudgery. You will have your finger on the financial pulse of your restaurant…in only one hour a week
  

• Is your Chef holding you and your restaurant hostage? You’ll no longer be at the mercy of these greedy, arrogant, and overbearing leeches. Just adopt my simple recipe development strategies
  

• How to set your marketing on auto pilot for a constant fresh stream of starving customers through your doors while your competitors are closing their doors
  

If you are interested in having Edmund speak to your organization in person, via teleconference, or via videoconference, please contact us.

Work Less. Make More. Have a Life Too!