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.
Today’s guest is one of my favorites! Mr. Jesse Vazquez delivers powerful advice from the trenches throughout a long illustrious career. Jesse began to learn how to run a restaurant in his family’s Miami Cuban Cafe where 18 hour days were the norm, seven days a week. They put it all on the line committing to a concept that bled money. Despite the staggering odds of failure in this business, Jesse was determined to find out and learn the restaurant business from the inside out.
What would you do to compete if you ran a casino hotel in famous Las Vegas? What would you do to open a restaurant and what strategies would you use to increase sales in the restaurant? Yes, we can all name the mega-brand hotels on the famous strip, but how could you make a splash if your operation was “Off” the strip? How could you capture the imagination of the public and get them in your door?
Listen and watch as Chris Rumpf, President of FLYGHT, walks us through the dirty details of a typical credit card processing statement. He’ll show us what to look for, what to look out for and some of the hidden mysteries and costs of payment processing. I’m pretty sure after listening to this episode, you’re going want to take a closer look at your processor and ask some tough questions.
Straight and simple. These 5 Letters: F, A, C, E, S will transform your customer experience and your business. What you do with these letters will be a true game-changer for your operation. In today’s episode, I’m going to show you a simple training exercise that’s guaranteed to up-level your guest service, show true hospitality and get those fans leaving raving reviews.
I get it. Everyday you put your heart and soul into your business. You get up early, open your doors and get home late. You work weekends and sacrifice holidays. You truly care about your staff and your customer, but sometimes the thousand details and the unexpected get in the way, and there never seems to be enough time to make it all happen. Listen to this episode and see how vision, passion and execution can carry even if you decide not to be there.
If you do nothing else in this New Year, Design a New Menu! Why? To Maximize Profit Of Course! Believe me, I constantly see restaurants with un-profitable menus. Even busy restaurants that are filling seats are spinning their wheels wondering why the bank account isn’t growing. Well, this episode has the answer. Menu design is an Art & Science so you’ve got to listen to my guest Mr. Mark Laux from Hot Operator. His team designs powerful menus that rake in the cash.
I’m talking to Mr. John Hopper of The Greatest On The Planet. He is a veteran business owner with a truly transformative employer philosophy. We talk about the “6 Things You Should Care About as an Employer”, what your staff are looking for in the place they work AND Why you need to listen to their needs and deliver. Its a magic formula to building the foundation of your business and creating lasting customer relationships.
Every restaurant out there has a POS, but what you do with the data from that POS is what separates the smart and profitable operators from those just spinning their wheels. In this episode, we dig deep into what’s really important when you’re looking to get a system or upgrade from something that’s just not keeping up with your growing business.
Listen as Connie and I talk about how to turn your rolling food dream machine into reality. What you should be thinking about before you get into the business and, how much money you could be making with a mobile operation if you’ve done your homework. On the equipment side; we talk about the pieces that nearly last forever, no matter how old they are when you buy them. What you should look at new vs. used and where to spend vs. save money.
Reservations are a given in most restaurants. Customers expect them.. customers call to make them. But, do you really need to take reservations? If you’re about to open a place, what would happen if you decided not to take reservations? What would happen if you suddenly stopped taking them altogether? You’ll have to listen to the episode to find out, but believe me it’s worth thinking through.
My guest today has to be one of my favorites! Mr. Jesse Vazquez delivers powerful advice from the trenches throughout a long illustrious career. He tells of early failure in his family’s Miami Cuban Cafe where 18 hour days were the norm, seven days a week. Imagine putting it all on the line and committing to a concept that’s bleeding money. They didn’t know what they didn’t know, but Jesse was determined to find out and learn the business from the inside out.
True, my guest today has NO interest in running a restaurant, but he’s going to share a ton of powerful business building stuff that you can use in your own place. You’ll hear how market research was the “Key” to establishing a successful niche in a crowded beer market. Listen on as our conversation is right on target for your own operation!
I’m talking to Mr. Erik Shellenberger of Bar Marketing Basics, an expert at reaching new customers for your restaurant or bar. He’s going to show us exactly where you need to be focusing your Marketing resources to get out of the fishbowl and into the ocean. Listen on!
Opportunity is upon you and it starts now…there’s a ton of business coming your way! Starting in just two under two weeks and right through the holidays! Listen up as I’m giving you 5 Big Ideas and even a bonus that you can execute right now… Don’t leave opportunity (and CASH) on the table!
Give a listen to today’s episode as I offer a proven way to Fight Fire with Fire when staffing your restaurants. Stop hiring warm bodies and anyone with a pulse. This only leads to hiring the wrong people who will kill morale and turn off your customers! Know that you can build your own restaurant “Dream-Team” and I can show you how.
Join Thea and I as we rave AND rant about our experiences at 3 different restaurants in Portland, Maine… the differences are that dramatic! I won’t give away the key-learnings here, you’ll have to listen to find out…
The Greatest Rock N Roll band actually has a lesson for the restaurant game and you’ll have to listen to this episode to find out what it is. But first lets change your way of thinking and possibly your approach to service. This is a powerful episode with lots of actionable take-aways!
From the moment, a customer walks in your door they get an immediate feeling that speaks volumes about your concept or theme. What does the vibe say about your your place and does it bring the customer back again and again? Today I’m talking with one of the countries hottest design firms.
If your restaurant doesn’t deliver, you’’re missing out on a hassle-free new source of sales and with today’s technology, without the high cost or the risk of doing it yourself. I’m a huge believer in multiple profit centers in any restaurant or hospitality enterprise and here’s one you’ve gotta check out!