Every restaurant has potential hooks, but few restaurants know how to promote them to build their audience and brand. When you hit the jackpot with this form of marketing, your staff are selling more, having more fun and making more money, while your customers are having more fun and spending more money. Next thing you know, your customers are your best marketers, telling everyone they know about your place.
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I spent 20 years starting and operating restaurants. When I first began, I had virtually no experience, so I needed to give myself every advantage. The biggest advantage (I called it my "Secret Weapon") was systems. I knew instinctively that creating systems would make all the difference between succeeding or becoming another statistic.
From the get-go, I decided to work on my business now so I could decide how I would work in my business later. This took some serious work up-front in creating the systems, but this ultimately led to freedom. Now, I could manage from afar (so many operators are so close to their restaurants, they’re missing a fresh perspective) and look at the big picture from 30,000 feet. These systems exploded sales, built my “Dream Team” staff, and created a dominant powerful brand that crushed my competition. They also allowed me to pay great people to run my business as “their own business,” taking “ownership” of the results. You have a system when you can leave your business for a week, a month, or a year, and it will be just as successful—or more so—when you return. I can show you how...
In this interview with Restaurant Unstoppable you will learn about:
- Success and Failures in running restaurants
- Training your staff to be their own BRAND
- Fresh ideas and perspectives in the restaurant industry
- Restaurant Resources and tools
- What it takes to be successful
- Challenges in the restaurant industry
- Marketing Resources