Episode #86 How To Crush Restaurant Marketing With Erik Shellenberger

Episode #86 How To Crush Restaurant Marketing With Erik Shellenberger

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.

Episode #84 The Secret To Getting + Keeping Great Restaurant Staff

Episode #84 The Secret To Getting + Keeping Great Restaurant Staff

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”. 

Episode #83  8 Great Things To Tell Your Staff Today

Episode #83 8 Great Things To Tell Your Staff Today

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.

Episode #82 The Cash Is In Your Pocket Or Theirs

Episode #82 The Cash Is In Your Pocket Or Theirs

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!

Episode #81 Staff Turnover...NEVER again...

Episode #81 Staff Turnover...NEVER again...

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”. 

Episode #80 These 3 Things are Vital to Your Success

Episode #80 These 3 Things are Vital to Your Success

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.

Episode #79 How To Deliver AMAZING Customer Experiences

Episode #79 How To Deliver AMAZING Customer Experiences

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. 

Episode #78 Disaster may be around the Next Corner

Episode #78 Disaster may be around the Next Corner

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. 

Episode #77  Get Bulletproof or Die!

Episode #77 Get Bulletproof or Die!

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.

Episode #76 A Financial Expert Tells All

Episode #76 A Financial Expert Tells All

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. 

Episode #75 Are your Customers Peeved?

Episode #75 Are your Customers Peeved?

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. 

Episode #73 A Secret Weapon For Your STAFF

Episode #73 A Secret Weapon For Your STAFF

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!

Episode #72 Here’s A Profit Center More Profitable than your Restaurant!

Episode #72 Here’s A Profit Center More Profitable than your Restaurant!

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.

Episode #71 How To Print Money in your Restaurant with Cash Cows

Episode #71 How To Print Money in your Restaurant with Cash Cows

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!

Episode #70 Explode Your Restaurant’s Marketing Firepower!

Episode #70 Explode Your Restaurant’s Marketing Firepower!

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. 

Episode #69 "Paramount Service" Knows NO Pricepoint!

Episode #69 "Paramount Service" Knows NO Pricepoint!

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!

Episode #68  Secrets From A 5-Star Kitchen w/ Rachel Wiener of the St. Regis Deer Valley

Episode #68 Secrets From A 5-Star Kitchen w/ Rachel Wiener of the St. Regis Deer Valley

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.

Episode #67 Could You Leave Your Restaurant? Exit Strategy Part 2

Episode #67 Could You Leave Your Restaurant? Exit Strategy Part 2

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!