Jim Taylor

Founder and CEO, Benchmark Sixty Restaurant Services, Partner, Le Crocodile Restaurant

Speaker

Jim Taylor spent 21 years inside the restaurant industry as an operator before he stopped accepting its assumptions. As Founder and CEO of Benchmark Sixty Restaurant Services, he has worked with 500+ restaurants across six countries and recovered more than $50 million in profit, not by cutting corners or raising prices, but by rebuilding the labor model from the data up. His three-lever framework has become a defining methodology for how multi-location operators and independent restaurants think about margin recovery and profitability. He is the author of two books: "Bold Operations: Building the Foundation of Strategic Excellence in Restaurants," and "Bold by Design: The Benchmark Sixty Method for Engineering Restaurant Labor to Create Predictable Margin." He is also a partner in Le Crocodile by Rob Feenie in Vancouver, BC. At the core of everything he does is a simple belief: that thinking differently about the business model is the only real path to changing restaurants, and that everything worth protecting in this industry comes back to people. He is the most direct voice in hospitality on why the metrics the industry trusts most are the ones doing the most damage.