Listen on as CHEF DAVID BURKE and I discuss formal education versus apprenticeship, opportunity and where to find it, key-learnings and practices in opening new concepts, maintaining consistency, menus and profitability, food critics, marketing and so many other inspiring topics!
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Front Of House
There are many ways to manage a team. Listen to today’s episode as a restaurant veteran turned HR professional shares her wisdom and nuggets from decades in the heart of our business.
Nothing is too crazy. Today’s episode is all about big ideas and ways we can utilize cash investments to build a stronger restaurant and more powerful brand. Unless your place is Rockin and Rolling, what’s the point?
One of the most powerful brand-builders I know (not to mention staff pleasers) is creating several “Big Events” throughout the year around holidays and big sports events. Give this episode a listen as I take you through many of the key-holidays and big events that will drive new and repeat business and make your place more money several times a year!..
Listen to my guest Mr. Tony Perricelli. He’s a CPA and Tax Expert with many restaurant and hospitality clients. He knows the restaurant business and is a tremendous resource and wealth of information. We discuss last minute tips for 2017, big changes from the Trump Administration for 2018 that can be a real benefit to your business and much more. Also, learn what you need to do throughout the year to put your business in the best tax position before you file.
We’ve all been to those rockin restaurants that have the triple combination of food, service and ambiance. You know, you can feel the magic going on and usually there’s a long wait for a table no matter what day it is. All three of those elements are important to real success and most of the time I say that service is a true competitive advantage, but lets focus on the ambiance. Check out this episode as Thea and I riff on what it means to build a brand. Give a listen, you just might get your next big idea that inspires your success.
We all been to those restaurants that are just firing on all cylinders… the place is alive, fun and staff are shining. Let’s call this staff magic. You’ll know you’ve arrived when your team are having more fun and making more money and your customers are having more fun and spending more money. So give this episode a listen where Thea and I share what that staff magic is all about, how to create team chemistry and most important how to build a culture of hospitality, family and fun.
So today’s episode is all about the different reasons people start restaurants, their varying “zones of excellence” and degree of knowledge that is either advantage or hindrance. Where they might excel and where they’ll run into trouble without the necessary expertise. Stay tuned as Thea (Restaurant Rockstars Co-Founder, V.P. and My Wife) and I offer opinion and fact. As always, food for thought...
In my book, there are three “Foundational Fundamentals” to running a successful, highly profitable restaurant or hospitality enterprise. Much like the foundation of a building, they are each supportive and reliant upon each other for maximum strength. Listen to today’s episode as the numerous ideas Jaime Oikle (runningrestaurants.com) and I discuss will be a new foundation to greater success for your business.
Restaurateurs can be somewhat biased about their operation, thinking “I’ve got this”! To be honest, I was like that too for many years, but came around to fresh thinking. That is, taking a big step back from the place and seeing what the guest sees. This is the first step in building and sustaining a powerful brand! Give this episode a listen, then sit down with your team and discuss fresh ideas. From mild to wild, change is good, You can be sure your customer will notice and spread the word.
This past weekend, my young daughters and I traveled to Jackson Hole, WY where we experienced far differing service and value at many different types of businesses, restaurants and hotels included. Granted this is a high-traffic year-round tourist destination, and certain businesses may mistakenly believe that repeat business is not as essential as it is in any-town USA, but in the age of on-line reviews this is dangerous thinking. In two of our experiences, these blatant “misses” were so obvious that even my kids were surprised. They had words to say both to me and in online review sites for these businesses.
I have known Mr. Fred Forsley for over 20 years and have watched in awe and admiration as he has built a hospitality empire, from restaurants, to brewery operations, partnerships with the biggest names in beer, to inns and real estate projects on a national and international level. You’ll hear his early inspirations and success, major deals gone awry, optimism for future projects and how he maintains direction with his partners and hundreds of employees across numerous operations.
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.
Imagine every restaurant in the world was your competition - even the absolute best 5 star establishments. What will you do today to rise above this competition? Listen to this episode, rally the team and raise your own bar because the ultimate competitive advantage is SERVICE.
Whether you’re a new or seasoned operator, there is never an end to the learning curve. At the very least there are 3 “Key-Fundamentals” every restaurateur or should I say entrepreneur should understand and master. These are the keys to true success in the restaurant business, but one really stands out from the rest.
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.