For nearly two decades, I got used to doing bar inventory the hard way. This is how most of us take inventory. My guest in this episode is Dave Allred from barpatrol.net. He’s invented a cracker-jack “APP”, that’s the absolute easiest way to take both your food & drink inventory. Its a system made simple that will free your time for the thousand other important details of running your place.
Give a listen to this episode. Yikes, unfortunately, Its a true story that we can all learn from, but mostly its about what should never happen in your operation. It won’t if you put a premium on training and service also.
Listen to today’s episode and see for yourself if true Hospitality is being replaced by Technology. It’s perfectly fine to automate your business and use technology and systems to improve, but not at the expense of understanding the core elements of your business first. After several days of experiencing paramount service at the Diplomat Beach Resort in Florida, my initial judgement got the better of me as I was suddenly immersed in technology at the Minneapolis airport.
Listen to today’s episode and I’ll give you the “key” to maximizing profit from your menu, every item every time. Menu Profit is one mission critical detail in your restaurant that you may be missing. You may in fact have a menu that your customer’s love, but that doesn’t mean you’re making lots of money selling it! This really is common and I see it all the time in restaurant’s I work with. You’re working just as hard preparing low profit items as high profit, so you might as well give yourself every advantage.
Give today’s episode a listen… its short, but powerful. Here, I present one of the most effective training exercises I know that’s proven to not only deliver amazing dining and service experiences, but to increase your restaurant sales. When your entire team are conditioned with product and restaurant knowledge to educate, inform and entertain each and every customer, you will have an unstoppable competitive advantage.
Have you ever won the lottery? Maybe not. Or if you have, it wasn’t a huge take. But I’m betting it was an instant of fun getting that ticket and scratching off those circles with a quarter. Well, why not give your customer that same excitement each and every time they dine with you?
You can work 6 and 7 days a week or Not. Its your choice! What I’m saying is, all it takes is a few simple “systems” that will empower your team, free your time and give you that all-important “Big Picture” view of your operation.
Its no secret that I’m obsessed with Profits. Always have been since running my restaurants and now, I’m just as obsessed for my clients and other restaurant’s profit. The alarming fact is, so many restaurants DON’T have a Profitable Menu. Do you?
Today’s episode is all about reinventing your restaurant and your management style. Listen as I share 3 simple best practices to inspire, raise the bar on service and get your team working together to over deliver and beat the competition.
Listen to my latest episode as I detail (in this business of 1000 details), how a true “Team Approach” to service knocked my socks off, made my entire travel experience to this fair city and will long into the future remind me of the real definition of Hospitality.