Episode #68 Secrets From A 5-Star Kitchen w/ Rachel Wiener of the St. Regis Deer Valley

Listen as the Chef from the St. Regis Deer Valley tells of her early desire to cook, family influences and path through numerous positions in varied kitchens to lead at the St. Regis.  Its a refreshing story that I hope inspires other operators, chefs and restaurant people in all positions.  In my opinion, this is the true definition of hospitality and the only way to run a kitchen and a restaurant.

Episode #65 How To Absolutely Dominate The Competition!

Listen to today’s episode as we cover cost cutting, sales building, guerrilla marketing and service-smashing customer loyalty programs.  This podcast is loaded with ideas to Maximize profit and gain what I call a “Secret Weapon” in this business and if you want to take this Action further, we’ve got a deal for you – Stay Tuned!

Episode #62 Would Your Restaurant Win an Oscar?

When your doors open for business each day, its like the curtain going up and suddenly its “Showtime”!  Think of your staff not as hosts, bussers, bartenders and servers, but as actors and actresses on stage ready to delight the customer not just with the products you sell, but the service you provide.  Delivering amazing dining experiences with consistency and flair is the key to a long sustainable business that prints money.

Episode #60 Why and When You Should Close Your Restaurant

In this latest episode, my friend and industry PRO Jaime Oikle of www.runningrestaurants.com and I discuss why you should probably close your restaurant one or two days a week.  Unless you’re in Las Vegas or a major destination with constant traffic, you just might be losing money staying open on your slow nights.

Listen as we walk you through a simple daily Break-Even exercise which will show you exactly how much you need to ring in sales each and every day.  This quick listen is time well spent to really dial in your operation and most important save and boost your Profits!

Episode # 58 How to Tell if your Menu is Printing Money or Losing Money

In my last episode #57 we calculated your Profit per Dish in every category.  Now armed with this powerful information, the Product Mix Report (PMIX) is the “key” that shows your restaurant’s volume of sales for every product on the menu.  All you do is plug in a particular date range (at least a month or two) and see if your Most Profitable Items are your restaurant’s Biggest Sellers… If Not, time to do some menu tweaking to maximize your restaurant profits!