When your staff and customers are all singing your restaurant’s praises, lines form out the door and your cash register will ring. Listen as I share several ideas and strategies on recognizing, rewarding and developing your restaurant “A-TEAM”.
In my book, there is no more challenging business than running restaurants and I often call it the business of 1000 details. You’ve got ordering, inventory, finances, marketing. payroll and so many balls to keep in the air. So what should you focus on first? So give today’s episode a listen. We’re talking 3 Things to do Today that will really transform the way you do business.
The interaction and relationships your restaurant creates between your staff and your customer is job 1 every table, every time. Listen to how your restaurant can apply this simple approach to daily pre-shift meetings and ultimately your restaurant’s culture of Hospitality. Practice F.A.C.E.S. with every new face and you’ll create an unstoppable brand and lines out the door.
Nothing is more important than your restaurant’s hard-earned reputation. Here is a very powerful tool that will automatically capture your restaurant’s positive reviews and post them to the major online review sites and social media platforms. You’ve got 1000 other details to think about in your restaurant, it only makes sense to build systems into your business across your restaurant.
I had the opportunity to dine out in two very different restaurants last week and the service varied dramatically. You might be surprised by my experiences. Listen as I walk you through the nuances of each experience, picture the customer expectation and you’ll see what I mean by Paramount!
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.
Could you pack your bags and leave your restaurant tomorrow?You have a “system” if you can leave your restaurant for a week, a month or even a year and its just as profitable, just as successful when you return. How powerful is this one idea!
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!
You know this business is all about passion… the blood, sweat, tears and hard knocks that define a triumphant restaurateur. Listen as Chris tells his story of the obstacles he faced to establish his now busy Cafe, the steps he’s taking to “systemize” his operation and how dreams still come true everyday in the restaurant business.
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.