I get it. As restauranteurs we think we’ve got it all covered, but a fresh perspective can really improve your operation. Don’t get so close to your restaurant to think that everything’s great – even if you’re busy.
The restaurant industry is a HIGH TURNOVER business, but I’ve got the solution. Don’t hire another person in your restaurant until you listen to this podcast episode.
Forget about help-wanted ads, you can’t simply fill openings… that’s a sure fire way to find average people, who will deliver average guest experiences, average food & drink and lead to nothing but problems in your restaurant.
A “hook” is anything unique, different, eye-catching or appealing about the way you do business.. If you have really cool hooks and promote them well, there’s no stopping the power of your restaurant brand. Best of all, very few restaurants (your competitors) are doing this, so its a Competitive Advantage for you.
If you’re not willing to invest 1 hour in your business to dominate your competition, you might as well turn in your keys because there are easier ways to make money than the restaurant business.
Do I have your attention? Good. Listen as I give away my secrets to Killing IT! Secrets I used to ring well over $1 Million in just 4-months a year in my seasonal restaurant… Not only that, but my profit was DOUBLE the industry average.
Many restaurants waste thousands of $$ on the shotgun approach of traditional marketing. Listen as Bar/Restaurant expert Nick Fosberg explains how persuasive lead-generating marketing can zero in on your most qualified new customers and keep them with a sniper approach.
Every impression and detail in your restaurant impacts the guest experience and is lasting. Above all, you want your customer to be comfortable and let’s face it, you probably have wobbly tables in your restaurant. If your servers are anything like mine were, they probably place coasters or folded napkins under the table base for a quick fix. This is not only unsightly to the guest, but an annoyance. Well, at last there’s a solution to this frustrating problem.
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”
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.