My expert today, Mr. Erik Shellenberger weaves his decades of restaurant experience, from the trenches to management with a rare expertise in social media, web design and S.E.O., online reviews and brand building. He’s going to cut the fluff and give us the basic foundations of success in all these areas. Listen to Erik freely share his knowledge and expertise and watch the needle move.
Listen to today’s episode and I’ll demonstrate how your restaurant can ring an extra $10K, $20K or even $40K in new cash up front and then benefit from your club member’s additional spending and loyalty each week.
One of the biggest challenges you face as an operator or manager is staffing and turnover. Its a tough labor market No Secret, but its all about your approach to finding great staff and keeping them.
The wrong approach is thinking “I need someone NOW.. I’ll just place an ad in the paper and hang a help-wanted sign on the door”. That’s just a recipe for disaster. More than likely you’ll find someone that’s a morale killer with bad habits there just for the paycheck. Today’s podcast gives you a better approach. Its all about finding, developing, recognizing and rewarding what I call your “A-Team”.
Use these nuggets of wisdom daily in your pre-shift meetings until they become routine conditioned behavior by your entire service team. Your staff will have more fun, team spirit will rise and more importantly your guests will tune in to what’s really special about your restaurant - A caring, personable staff that’s all about exemplary service.
Long ago, I learned “You Don’t Ask, You Don’t Get”. Don’t be afraid to ask. Why? Because the most successful restaurants not only Sell a lot, they Save a lot! Its just smart business. Give this episode a listen for more money making and money saving ideas!
When your staff and customers are all singing your restaurant’s praises, lines form out the door and your cash register will ring. Listen as I share several ideas and strategies on recognizing, rewarding and developing your restaurant “A-TEAM”.
In my book, there is no more challenging business than running restaurants and I often call it the business of 1000 details. You’ve got ordering, inventory, finances, marketing. payroll and so many balls to keep in the air. So what should you focus on first? So give today’s episode a listen. We’re talking 3 Things to do Today that will really transform the way you do business.
The interaction and relationships your restaurant creates between your staff and your customer is job 1 every table, every time. Listen to how your restaurant can apply this simple approach to daily pre-shift meetings and ultimately your restaurant’s culture of Hospitality. Practice F.A.C.E.S. with every new face and you’ll create an unstoppable brand and lines out the door.
In today’s episode, I speak with Lisandra Pagan, a business interruption expert who lost her own small business to an unforeseen natural disaster. Listen and learn all you can do to not only survive the unexpected, but to move forward more positively and confidently than before.
Today’s episode is all about the potential pitfalls of leasing your space and being at the mercy of your landlord. All may be well for many years and then the unexpected happens. To be truly “Bulletproof”, I recommend you explore owning your real estate and if the timing is not right today, working towards this goal for tomorrow… I’m not saying this is the correct thing to do for every situation, but this approach gives you leverage and a stronger “Exit Strategy” for your future and the future of your restaurant.
You can’t run an effective operation without a team and one vital person on that team is your CPA and Tax Professional… but just any CPA won’t due, there is a difference. Listen to today’s episode as I speak with Mr. Tony Perricelli, CPA and Master of Taxation. Its all about making more money and keeping more money.
This episode is all about customer Pet-Peeves. The most minute details affect the guest’s impressions of your operation and these impressions are lasting. They absolutely determine whether or not the guest returns. Take a listen to our discussion as we cover seventeen - that’s right 17 customer service pet peeves to banish forever in your restaurant.
Listen to this episode, then get your team together and discuss how you can add more “Magic” and more “WOW” to your operation that will build your business and make your cash register ring.
After starting and running restaurants for two decades, I’ve got your Secret Weapon! Listen closely to this episode. Many restaurants train their staff on Service, but few train their staff How to SELL and this can DOUBLE if not TRIPLE your sales!
As rocking as your place may be, you can’t have too many profit centers! You may have Take-Out, possibly Delivery, even the Retail Store, but have you thought about the power of Catering? The beauty of catering is you can do it during non-busy times or even before your doors open for dinner service.
What’s a Cash Cow you ask? Any food or beverage menu items that have a high “perceived value” with guests, cost very little to put on the plate, are very popular and most important very profitable. This is how you make money in the restaurant business folks! Listen to this episode for the real scoop and then to put this plan in action!
Nothing is more important than your restaurant’s hard-earned reputation. Here is a very powerful tool that will automatically capture your restaurant’s positive reviews and post them to the major online review sites and social media platforms. You’ve got 1000 other details to think about in your restaurant, it only makes sense to build systems into your business across your restaurant.
I had the opportunity to dine out in two very different restaurants last week and the service varied dramatically. You might be surprised by my experiences. Listen as I walk you through the nuances of each experience, picture the customer expectation and you’ll see what I mean by Paramount!
Listen as the Chef from the St. Regis Deer Valley tells of her early desire to cook, family influences and path through numerous positions in varied kitchens to lead at the St. Regis. Its a refreshing story that I hope inspires other operators, chefs and restaurant people in all positions. In my opinion, this is the true definition of hospitality and the only way to run a kitchen and a restaurant.
Could you pack your bags and leave your restaurant tomorrow?You have a “system” if you can leave your restaurant for a week, a month or even a year and its just as profitable, just as successful when you return. How powerful is this one idea!