I was recently interviewd for Netwaiter’s Deep Dish series. I dish on marketing, social media and technology. Plus they created a super cool infographic of the interview……check it out!
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In this episode we interview Roger Beaudoin, an entrepreneur, restaurateur, consultant and author. He shares his interesting entrepreneurial journey, his initial inspiration for his first highly-successful restaurant, and valuable tips & advice on growing the profits of your small business.
When I ran high-volume restaurants for 20 years, the acronym F.A.C.E.S. served as our team mantra. Five simple letters that deliver a powerful competitive advantage.
Paul Schlienz joins Andy to chat with Roger Beaudoin, creator of Restaurant Rockstars. This program was originally broadcast July 20, 2017, on Tacoma's KLAY AM - your conversation station.
When I ran restaurants, I approached service from the customers point of view. That is at least twice a week, I was a customer in my own restaurant. Doing so gives you a really good understanding of what I call the “3 Most Important Attributes of any Successful Restaurant… Food, Service & Ambiance”.
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.
The foundation of great restaurant service begins with great restaurant staff. Surprisingly, this concept is lost on many owners and managers, yet the solution really is simple.
As the restaurant business is transient by nature, high turnover is a fact of life. I’ve worked with lots of restaurants over the years that struggle to find and keep good help and this negatively impacts the guest experience. When I started my first restaurant the challenge was much the same—that is, until I discovered the magic of building my “dream team.”
"Run your restaurant like a business and a brand and remember there’s no finish line. Every day is a new day and a new beginning…and…put yourself in your guests’ shoes or put your 'guest hat' on and train your employees to see what the guest sees before the guest sees it."
We ordered drinks and they were expertly prepared, poured into appealing glassware and properly garnished. After enjoying our first drink and their gracious service, we decided to stay for dinner and move to the dining room to join two additional friends. That’s where the experience dramatically shifted and fell short.
I often recommend that all restaurant owners eat in both their own establishments and a variety of other restaurants from time to time to notice details from a customer’s perspective.
Affinity means having a feeling of belonging. In a restaurant setting, it means an intense loyalty because of this feeling of belonging.
Wouldn’t it be amazing to capture lightning in a bottle with all your customers?
Take a listen to this episode of RESTAURANT NINJAS:
"Roger fell into the restaurant business"
"SalesStars is a turnkey online program to train your front-of-the-house team!"
"Roger Beaudoin hires for his restaurants based on personality, approach and attitude."
"Roger Beaudoin and I talk about the "Flash of Lightning" on today's Restaurant Ninjas podcast!"
"Learn how to turn $100 into $1000 on today's Restaurant Ninjas!"
You've written your business plan, chosen your location, written up your menu, you're thinking about staff and you're eager to get out there and run a successful restaurant. You've got all your bases covered, right? Furniture is a crucial part of the restaurant experience and is an often overlooked aspect of opening and managing a restaurant.
In the May issue of Restaurant Hospitality, Roger teaches you how to train your staff to SELL not just serve. There are superstar servers in just about every restaurant. You know who they are. They’re personable, attentive, love meeting the public and make great money for themselves and your business.
Roger is featured in the March issue of Restaurant Hospitality Magazine with his article: How to get an "A" game from your "A" team. From one restaurant owner to another, let’s talk staff … specifically, your front of house.
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