Viewing entries tagged
restaurant

Growing profits in your small business - WISDOM from the trenches...

Growing profits in your small business - WISDOM from the trenches...

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.

F.A.C.E.S. Run Your Restaurant

F.A.C.E.S. Run Your Restaurant

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.  

Are Your Customers Peeved?

Are Your Customers Peeved?

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”

Restaurant + Hospitality Hooks

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Restaurant + Hospitality Hooks

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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Do You Have A Staff Or A Dream Team?

Do You Have A Staff Or A Dream Team?

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.”

There Is No Finish Line

There Is No Finish Line

"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."

 Does your restaurant offer a consistent experience?

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Does your restaurant offer a consistent experience?

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.

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When It Comes To Service - Details Matter

When It Comes To Service - Details Matter

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:  The Secret Weapon

Affinity: The Secret Weapon

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?

Learn how to turn $100 into $1000 on Restaurant Ninjas

Learn how to turn $100 into $1000 on Restaurant Ninjas

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!"

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How to Choose Restaurant Furniture

How to Choose Restaurant Furniture

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. 

Train your staff to SELL not just serve

Train your staff to SELL not just serve

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. 

How To Get An "A" Game From Your "A" Team

How To Get An "A" Game From Your "A" Team

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.

Training your staff to be their own BRAND

Training your staff to be their own BRAND

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