WHY IS RESTAURANT FAILURE SO HIGH?
WHEN YOU’RE STARTING A RESTAURANT, THERE IS
ABSOLUTELY NO ROOM FOR ERROR!
So what is the one thing you need to know in this intense environment??
Hi, my name is Roger Beaudoin, and I’m the Founder of the Sales Stars Server Training Program, Author of Rock Your Restaurant, a game-changing guide to Restaurant Finances and Creator of The Restaurant Rockstars Academy. I’ve successfully started, operated and sold four restaurants / hospitality companies over the past 18 years. I most recently sold the Matterhorn SKI BAR in Maine, a seasonal restaurant and bar that generated over $1 MILLION dollars in sales in just 4 months!
I’M HERE TO MAKE SURE YOU AVOID THE MISTAKES I MADE AND CREATE A MASSIVELY PROFITABLE RESTAURANT!
I offer 1:1 consulting for restaurant owners and managers just like you, and right now, I have a few openings left, so I’m running a special limited time offer.
Right now you can get a FREE 1:1 consultation with me, Roger Beaudoin.
That’s right, it’s absolutely FREE.
Let me explain why…
This isn’t some undercover sales gimmick. This isn’t some canned answers you read on a website. I am literally going to step into your shoes and tell you exactly what “I would do if I were you!”
And because of my own personal success, and the success of those I’ve coached in the past, I’m absolutely confident that with one free consultation, you will see the value in what I have to offer as your guide through the gauntlet of opening and running a successful restaurant.
So here’s what you do:
Enter your name on form on the right, and let’s schedule your 1:1 consultation. I’m curious to hear about what you’ve done so far, and how we can build on what you’ve started. Trust me when I say… DON’T LEARN THE HARD WAY! It may be the last mistake you make! Sign up below and let’s get started!
Alex Buck, Co-Owner/ Warfield Distillery, Brewery & Restaurant
Roger, through his program, Restaurant Rockstars, furnished invaluable materials and counsel to us regarding the most important aspects of running our restaurant and bar. Not only did he provide his undivided personal attention, he guided us through the vital aspects of costing, inventory, and pricing.
Throughout the entire consulting process, Roger was available to listen to the daily woes of restaurant ownership as well as answer any question we had regarding operations. Without Roger and his program, I believe we would not have had the necessary tools to make the changes to our restaurant structure to ensure our success.