When I ran restaurants I was obsessed with Profit. Not just saving costs, but squeezing every dime of profit across the operation. In this episode you’ll learn: How to save 8 – 12% on inventory purchasing, cloud based software that manages your food and beverage Inventory as wll as recipe management, depletion and menu costing. Believe me, so many restaurants are missing these critical details at their peril. We’re talking about saving money and finding money.
Hans and I speak about cultivating and nurturing a great staff, the importance of daily training, maintaining the all-important financial controls, creating a warm inviting ambiance that captures the diner’s imagination and the marketing strategy that defines the brand. We even talk about how to share the wealth between front and back of house. In a sea of competition whether you’re new to the business or a veteran, this approach demonstrates how to open a restaurant, how to run a restaurant and how to increase restaurant business
Tune in to this episode to find out how to increase sales in a restaurant through an amazingly effective Marketing Strategy. I’m a huge believer in building that all important “Affinity” with your customers. This was super-powerful when I ran restaurants and it still is today and here’s the “key”. We’ll learn the key-steps to building a list, getting deep engagement from your list, tapping customer data through effective surveys and using that feedback to increase restaurant sales and profit. This is how to run a restaurant folks.
What if you could gain decades of operating experience in just an hour? All the ideas that you could instantly execute, the headaches and pitfalls you could avoid, not to mention the leg up on your competition. Stay tuned. The “key” is to listen to this episode and then run right out and join your state restaurant association. Today, I’m speaking with Mr. John Barker the President and C.E.O. of the Ohio State Restaurant Association. John is an industry veteran with an illustrious prior career in numerous positions with Wendy’s. Now he’s passionate about helping his members, restaurants and his students succeed.
I’m speaking with Mr. Matt Chappell of Gather, a Farm Fresh Eatery in Yarmouth on the beautiful coast of Maine. I want to share the challenges, the triumphs, the decisions, the mistakes and the ultimate learning on how to open a restaurant, how to run a restaurant profitably and successfully, how to increase restaurant sales and increase restaurant business.
I see far too many operators losing money with their menu. Its a restaurant’s most powerful marketing tool, but they don’t design it for maximum profit. This is not how to run a restaurant. Follow me here…you can be filling your restaurant seats with lines out the door and still be losing money all because your least profitable menu items are the Biggest Sellers! Your kitchen staff are working just as hard putting out these low profit items, so you might as well be selling only high profit items. This latest episode of the Restaurant RockStars Podcast is a must listen/watch!
If you’ve been wondering how to increase restaurant business, why not harness the power of birthdays to get new customers in the door… not just a two-top, but a whole party then get them back again. It’s called “Birthday Marketing” and its all about capturing the market, getting them in your door then back again and again. . Take a listen to learn more (and get a FREE DEMO).
To open a restaurant you need equipment.
To expand your menu and increase restaurant sales you need equipment. New or Used? Buy, rent or lease? Finding time to source it? What to do? Today’s episode is a different way in sourcing equipment. Today, I’m talking with KWIPPED, a B2B Marketplace where you can easily find virtually any piece of restaurant equipment across the country. I think you’ll find this really interesting, take a listen….
Listen, You Can’t have too many Profit Centers in your business. There is so much more opportunity than just selling food and drink. One of the biggest strategies to increase sales in a restaurant is “events” and private parties. Today I’m speaking with Mr. Jonathan Morse, the Co-founder and CEO of Tripleseat. They’ve created a turn-key Event Management App that dials in the whole process of creating events, sending proposals and tracking all the details.
You can run a failing restaurant, an average restaurant or a wildly successful restaurant. The difference all comes down to 3 critical “systems”. If you don’t know them and don’t have them, its pretty likely your not making any money. In this restaurant podcast episode, I’m going to share my 3 Secrets to Wild Success.