Whether you see a significant expansion, need new equipment, want to hire a manager or key-staffer or just some money to get you over a temporary hump, you need to know about Kabbage. Listen as Victoria explains the simple application, lighting-fast approval, flexibility and ease of getting the cash your restaurant or hospitality operation needs.
These killer episodes got the most downloads and listens of any all year long. This tells us a lot about what you want more of in 2018! Happy Holidays and I wish you an EPIC year of business in 2018! Remember this is the year to work smarter not harder.
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.
Today’s episode throws that idea out the window and presents an easily actionable and proven way to bring thousands of new dollars in the door. All by building relationships with other non-competing businesses and leveraging their customers to become your new customers… UREKA!
My expert today, Mr. Erik Shellenberger weaves his decades of restaurant experience, from the trenches to management with a rare expertise in social media, web design and S.E.O., online reviews and brand building. He’s going to cut the fluff and give us the basic foundations of success in all these areas. Listen to Erik freely share his knowledge and expertise and watch the needle move.
Listen to today’s episode and I’ll demonstrate how your restaurant can ring an extra $10K, $20K or even $40K in new cash up front and then benefit from your club member’s additional spending and loyalty each week.
Long ago, I learned “You Don’t Ask, You Don’t Get”. Don’t be afraid to ask. Why? Because the most successful restaurants not only Sell a lot, they Save a lot! Its just smart business. Give this episode a listen for more money making and money saving ideas!
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 today’s episode, I speak with Lisandra Pagan, a business interruption expert who lost her own small business to an unforeseen natural disaster. Listen and learn all you can do to not only survive the unexpected, but to move forward more positively and confidently than before.
Today’s episode is all about the potential pitfalls of leasing your space and being at the mercy of your landlord. All may be well for many years and then the unexpected happens. To be truly “Bulletproof”, I recommend you explore owning your real estate and if the timing is not right today, working towards this goal for tomorrow… I’m not saying this is the correct thing to do for every situation, but this approach gives you leverage and a stronger “Exit Strategy” for your future and the future of your restaurant.
You can’t run an effective operation without a team and one vital person on that team is your CPA and Tax Professional… but just any CPA won’t due, there is a difference. Listen to today’s episode as I speak with Mr. Tony Perricelli, CPA and Master of Taxation. Its all about making more money and keeping more money.
As rocking as your place may be, you can’t have too many profit centers! You may have Take-Out, possibly Delivery, even the Retail Store, but have you thought about the power of Catering? The beauty of catering is you can do it during non-busy times or even before your doors open for dinner service.
What’s a Cash Cow you ask? Any food or beverage menu items that have a high “perceived value” with guests, cost very little to put on the plate, are very popular and most important very profitable. This is how you make money in the restaurant business folks! Listen to this episode for the real scoop and then to put this plan in action!
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!
Today’s guest Mr. Jim Palmer is a multi-faceted entrepreneur, as well as a marketing and business building expert. Despite tremendous life challenges, Jim has the philosophy of “Never Quit, Never Say Die”! Listen as he tells his story of hardship turned to victory. We can all be inspired, learn and apply these life lessons to our own business.
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!
I get that this business can be all-consuming, but if you don’t put systems in place now, you’ll be spinning your wheels forever. This business is hard enough so you might as well be creating an “Exit Strategy” for the future. This way you get options.
In this latest episode, my friend and industry PRO Jaime Oikle of www.runningrestaurants.com and I discuss why you should probably close your restaurant one or two days a week. Unless you’re in Las Vegas or a major destination with constant traffic, you just might be losing money staying open on your slow nights.
Listen as we walk you through a simple daily Break-Even exercise which will show you exactly how much you need to ring in sales each and every day. This quick listen is time well spent to really dial in your operation and most important save and boost your Profits!
Listen to this latest episode as we walk you through a simple and effective Inventory system, which is Job 1 to calculate your all-important food costs. This quick listen is time well spent to really dial in your kitchen and most important, your Profits!
In my last episode #57 we calculated your Profit per Dish in every category. Now armed with this powerful information, the Product Mix Report (PMIX) is the “key” that shows your restaurant’s volume of sales for every product on the menu. All you do is plug in a particular date range (at least a month or two) and see if your Most Profitable Items are your restaurant’s Biggest Sellers… If Not, time to do some menu tweaking to maximize your restaurant profits!