Selling food and beverage is NOT enough. Your restaurant needs multiple profit centers. Our goal is to bring you new ideas, inspiring guests and powerful tools to help improve your restaurant. So here’s a story: Professional musician travels the country, constantly ordering out at restaurants. He sees a broken system and a better way to streamline the online ordering process. It just so happens, he also has a tech background and creates a better way.
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?
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.
I work with many restaurants and collaborate with other professionals across the hospitality industry. One thing I continually see and hear about are the sheer numbers of operators not taking regular inventory or closely analyzing food, beverage and labor costs. It doesn’t seem to matter if the restaurant is just starting out or has been around for years, the trend is evident. This is crazy! It’s like feeding hundred dollar bills into your shredder several times per week.
In this episode we interview Roger Beaudoin, an entrepreneur, restaurateur, consultant and author. He shares his interesting entrepreneurial journey, his initial inspiration for his first highly-successful restaurant, and valuable tips & advice on growing the profits of your small 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!