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?
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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 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.
After starting and running restaurants for two decades, I’ve got your Secret Weapon! Listen closely to this episode. Many restaurants train their staff on Service, but few train their staff How to SELL and this can DOUBLE if not TRIPLE your sales!
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!
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!
You’ve got to listen to my next series of Podcasts and this one in particular… I’m working with my friend and industry PRO Jaime Oikle of www.runningrestaurants.com and together, we’re going to Rock Your Restaurant! In these next few podcasts, we’ll take you on a profit maximizing ride covering some simple systems you can use immediately to lower your costs, dial in your restaurant’s critical numbers and make more money. Stay tuned for the bottom line skinny!
You know that Labor cost is one of your restaurant’s biggest expenses alone without all the common employee abuses that happen every week in this business. When I started my first place, I had employees who’d clock in early and stand around. I had employees clock in co-workers even when they weren’t on the schedule and the list of potential losses go on an on. Until I put a stop to it!
Think about sales as the lifeblood of your restaurant and Service and Sales naturally go together…you can’t have one without the other. And isn’t your goal to make as much money in your restaurant as possible? I hope so! Listen as I explain how the ABSOLUTE BEST servers Assume the Sale!
The restaurant industry is a HIGH TURNOVER business, but I’ve got the solution. Don’t hire another person in your restaurant until you listen to this podcast episode.
Forget about help-wanted ads, you can’t simply fill openings… that’s a sure fire way to find average people, who will deliver average guest experiences, average food & drink and lead to nothing but problems in your restaurant.
Many restaurateurs HATE the numbers… some even avoid their finances completely, but I’m going to show you why this is a dangerous game. If your restaurant has a slow night or two a week, you have 3 choices...