EMS article about Roger Beaudoin and how a simple road trip sparked an obsession that has defined his life and led him to opening the Matterhorn Restaurant at Sunday River Ski Resort. CUSTOMER SPOTLIGHT: ROGER BEAUDOIN’S MATTERHORN OBSESSION Posted by Jim Darroch on July 16, 2012 Traveling is always an eye-opening experience but for long-time…
HOW AN ALPINE ADVENTURE INSPIRED A BUSINESS by Elizabeth Atwater on July 23, 2013 What can the Matterhorn, a 14,000-foot alpine peak, teach an entrepreneur about running a business? For Roger Beaudoin, the lessons he has learned scaling the Swiss Alps and rappelling down mountains closer to his New England home have had a far-reaching…
Fact is 82% of the Dining Public Order Out! If your restaurant isn’t taking online orders, you’re missing lots of sales and potential profit. I have always believed that you can’t have too many profit centers in your restaurant and this one is a must have. Problem is many systems require you to have multiple tablets from each of the delivery platforms to receive orders. Talk about a nightmare. How could your staff possibly keep it all straight without messing up orders, not to mention the wasted food, lost profits, clutter and storage issues. That’s just crazy. But today, I’m talking with an industry veteran who’s disrupting the old way with an innovative online ordering solution!
Does your operation have a “Plan B”? A backup when the unexpected occurs? Most of the time this happens in the kitchen. You just got notice from your chef that they’re moving on to your competitor. Your customers love your food and now the person responsible for making it all happen just gave you two weeks. Are you feeling the heat? Well no worries. Today I’m talking with Mr. Daryle Degan, a charming Scot who noticed both an increase in demand from restaurants to find quality staff and the struggles candidates faced when navigating their way to the perfect job.
I loved this episode. Passion runs deep in all restaurants, but the magic formula to creating a truly great restaurant can be elusive. Even more so when you take an established and iconic brand and turn it into something completely new. Today, I’m speaking with Ms. Sylvie Gabriele who accomplished just that. She transformed her father’s 37 year old Los Angeles restaurant and re-branded it with her own vision in every way. In fact along with other accolades, her new restaurant “Love & Salt”, was named “LA’s Best Restaurant Comeback Story” by Forbes Magazine.
The key to all of this is a great restaurant website. One that’s designed to be mobile-friendly and SEO optimized so potential customers can find you. Best of all, wouldn’t it be great if you could update your website yourself on the fly, without waiting for a web designer to do it for you. Big changes or small changes, adding press and publicity, etc.. Its easy and you can do it even if you’re not tech-savvy. Today I’m speaking with Bentobox, creators of great restaurant websites. Whether you have an existing website or need one from scratch Bentobox can help.
Selling food and beverage is NOT enough. Your restaurant needs multiple profit centers. Our goal is to bring you new ideas, inspiring guests and powerful tools to help improve your restaurant. So here’s a story: Professional musician travels the country, constantly ordering out at restaurants. He sees a broken system and a better way to streamline the online ordering process. It just so happens, he also has a tech background and creates a better way.
Two regular guys with a humble story who created a unique product, opened a small shop, then another and now they’re on location 13 in multiple states. We’ll learn how systems are the “key” to running and maintaining that all important consistency in multiple locations. How finding, inspiring and surrounding themselves with talented and motivated people are a huge component in rocking their brand. How never being afraid to experiment is really how to open a restaurant and how to run a restaurant.
When I ran restaurants I was obsessed with Profit. Not just saving costs, but squeezing every dime of profit across the operation. In this episode you’ll learn: How to save 8 – 12% on inventory purchasing, cloud based software that manages your food and beverage Inventory as wll as recipe management, depletion and menu costing. Believe me, so many restaurants are missing these critical details at their peril. We’re talking about saving money and finding money.
Hans and I speak about cultivating and nurturing a great staff, the importance of daily training, maintaining the all-important financial controls, creating a warm inviting ambiance that captures the diner’s imagination and the marketing strategy that defines the brand. We even talk about how to share the wealth between front and back of house. In a sea of competition whether you’re new to the business or a veteran, this approach demonstrates how to open a restaurant, how to run a restaurant and how to increase restaurant business