You’re in the thick of your restaurant… I get It! So many details, so much to worry about…Staffing, Service, Marketing, Food… the all-important Cost Controls – but how do you keep your staff and customers happy? Here’s your answer. Know that “systems” are the key to freeing your time and your success… you have a system if you can leave your business for a week, a month or more and when you return, your restaurant is just as successful… This takes a simple mindset shift. Decide now to take a step back, shift your management approach and set some new priorities. Take an hour each week to work “ON” your business so you decide how or if you work “IN” your business later.
For a small yearly investment, your State Restaurant Association can save you thousands through their influence and buying power with industry suppliers, not to mention their muscle at the Statehouse defending your restaurant from negative legislation. Have a roadblock or challenge in your restaurant, call your state association and I’m confident they can answer immediately or point you in the right direction.
Listen to my latest interview with the Chief Executive of the New Mexico Restaurant Association for her unique perspective on this industry.
You have one chance to make a positive impression in your restaurant and make no mistake, impressions are lasting. Train your staff to NOTICE what the guest sees, feels & experiences in your restaurant and empower them to FIX what’s broke!
– There are 12 “Key-Guest Contact Points” in every restaurant, from the parking lot, throughout your common areas to the all-important “Thank You’s & Welcome Back”
Eric Cacciatore is the personality behind the wildly popular “Restaurant Unstoppable” Podcast. By hosting influential chefs, restaurateurs and industry leaders, Eric is sharing the incredible experience and knowledge base of these leaders, while educating himself in all he needs to know to someday open his own restaurant. What a brilliant approach to getting into this business.
As owners and managers, we all get to sample the menu, but how often do you sit down as a customer? There’s no better way to build your brand, manage your team and elevate the guest experience. Take a seat in your dining room to see, feel and experience what the guest does.
Systems are all-important in your restaurant… they simplify, keep you organized, save time & money, but the industry has been slow adapters to technology.
Inventory, Ordering & Invoices are otherwise laborious tasks that are a necessary evil. They need to be done, but no-one likes to do it, so many restaurants forego these critical operating procedures at their peril. Now there’s a simple answer and its a one-stop turn key “system” to streamline and automate all these necessary processes. Today, I interview Mark Haidet, CEO of getOrderly.com that has the solution.
You are insanely busy and your restaurant appears really popular but is is Crazy Profitable? Work smarter not harder!
Classic Rock Coffee is a franchise on fire right now as it expands around the world. This way cool concept marries coffee & food with classic Rock N Roll… its like the Hard Rock Cafe of Coffee!
Listen as I speak with Brett Payne from Classic Rock Coffee as he describes his challenges in growing a global franchise, what’s cool about the coffee and where they go from here.
A great dining experience pairs food with exemplary service & ambiance. Some restaurants have great food, but the service falls short or maybe guests are treated to fine service, but the food is average. Rare is the restaurant that offers all three and if you own a restaurant, know that this is what your guests are seeking.
Chef James Clary has owned and managed many fine dining restaurants and one of his secrets to success was treating every guest as if they were the “most-important” guest, even when his restaurant was a full-house. Why are so many restaurants in the hospitality business missing the hospitality?