This crisis is unprecedented and the worst disaster to ever hit our industry. The Stats are staggering: Hundreds of Billions of Dollars Lost, Millions and millions of our employees out of work and worst of all, complete uncertainty for the future. When will we be able to re-open our restaurants? Will there be a crush of business, or will it take time to get back to normal? No-one has the crystal ball. This episode is all about what you can do Now for your business while things are idle or slower than usual. A roundtable with Food Industry Professionals.
After the coronavirus crisis, we’ll see an unprecedented number of troubled restaurants. Even previously successful brands might find it difficult to reopen and get their customers back. It’s the moment of truth for every restaurant owner. Under the pressure of the crisis, people don’t have time anymore to procrastinate and have to make hard choices. Whether you’ve been looking for a way out for quite some time or you are determined to save your restaurant, you should take action because it’s now or never.
This situation is unfathomable and it’s constantly shifting. Every minute, there’s new information, new challenges and lots of uncertainty. No one knows what will happen next or how long before its over. Now’s the time to take action… to think your business through. To protect yourself, your employees, your customers, your business. In this episode of the Restaurant RockStars Podcast, my friend and fellow industry colleague Jaime Oikle will lead us through a panel discussion focusing on what’s happening right now… loss of business, being forced to close either voluntarily or due to civic mandate, ideas on how to pivot your business, financing options, what your staff can do if hours are lost or they’re laid off and so much more.
In this episode of the Restaurant RockStars Podcast, Anisha Blodgett set out to start a health & wellness business, Not a restaurant! Funny how the stars aligned and her brainchild became a wholesome, holistic and organic eatery featuring pizza, salads, smoothies and other “Good for You” treats. Not only that but her choice of location perfectly aligns with her youthful, health-conscious customer. There are so many learnings and “key-takeaways” in this episode. We’ll talk about staff on boarding and training, catering and other profit centers, brand-building and the importance of community service and giving back to those who support your business.
In this episode of the Restaurant RockStars Podcast I’m speaking with Nick Fosberg, a bar and restaurant marketing Guru and a multi-unit owner/ operator himself. Stay tuned and Listen to Nick to find out: The Most Effective Promotions to Attract New Customers in 2020, What most owners do for marketing and Why it Doesn’t Work, The How & Why of List Building and Lead Generation, The power of what he calls the “Viral Offer Promotional Campaign”. We also discuss the Pros & Cons of “Discounts”, how to strategize a discount without diminishing your brand or the value of your products and the Profitable ways of Advertising your promotions this year.
In this episode of the Restaurant RockStars Podcast I’m speaking with Chef Ali Gonzalez, a man who has dedicated 30 years to his passion for culture, tradition and fresh-crafted food from scratch by using natural resources. Chef Ali has been on a decades long quest to fix what’s broken in the restaurant industry. As a Chef, Coach and Mentor Ali has run restaurants, hotels, catering companies and even cooked for the movie industry.
Today I’m speaking with a 30 year veteran designer in the hospitality and food service space. Its incredible! Lu Schildmeyer of LU S Design Associates has designed over 700 restaurants, 400 bars and 1500 food service facilities. We’ll be talking the basics of lighting design, materials and finishes. More importantly, you’ll get the lowdown on the importance of traffic flow, acoustics, your menu, efficient kitchen design and complying with building and life-safety codes. Lu has the talent and experience to achieve great design without breaking the bank.
There are so many aspects to Brand Building… logo, colors, font, ambiance, uniforms, signature dishes and drinks and theatrics… yes, theatrics. Don’t forget this business is all about Entertainment. You’re in business to create experiences for your customers that will bring them back again and again and more importantly spread the word. In this episode of the Restaurant RockStars Podcast, I’m speaking with Meg Prejzner a brand strategy guru who’s the Founder and CEO of Hackett Brand Consulting.
In this episode of the Restaurant RockStars Podcast, I’m speaking with Michael Crafton the CEO of NELBUD. They’re one of the Nation’s largest providers of kitchen exhaust hood cleaning… the place where most fires start. We’ll be talking about simple fire prevention, the steps of quality and effective hood cleaning, the importance of compliance and the expectations you should have of your service provider.
Follow us on Alex’s journey to compete against the biggest Rum brands on the planet with massive marketing budgets in order to create a Global Brand and stay true to his inspiration. Major International Resorts and leading U.S. Restaurants are serving Candela MamaJuana – This is an amazing story you’re not going to want to miss.