In this episode of the Restaurant Rockstars podcast, my friend and industry pro Jaime Oikle of Running Restaurants interviews me on buying a restaurant just before the pandemic, the challenges we continue to face and our strategies to succeed.
I own a breakfast restaurant and this pandemic has hit our cafe hard! As a result, we’ve been forced to pivot several times since March. Firstly, We’ve shrunk our menu. Secondly, we shrunk our staff. Thirdly, we closed our dining room. Lastly we opened our cafe back up with an expanded grab and go market. …
In this episode of the Restaurant RockStars Podcast, I’m speaking with a franchise expert who cut his teeth in several other most successful brands. Krispy Kreme, Auntie Annie’s Pretzels, Cold Stone Creamery… you’ve heard of these. Berekk Blackwell is now the President of a fast growing concept called “Daily Jam”. Its a breakfast, lunch, brunch and specialty cocktail brand that’s refined its mission and now growing regionally and national with a franchise model.
Tune in to this episode of the Restaurant RockStars Podcast. I’m speaking with Anita Walker, the V.P. of Marketing for Fox Restaurant Group. Their hot brand “Flower Child” continues to open new locations. There are so many key-learnings and restaurant marketing ideas in this episode folks, you’ve got to give a listen. This is how to open a restaurant, how to run a restaurant and how to increase restaurant business.
In this episode of the Restaurant RockStars Podcast, I’m speaking with Mr. Ken Bianchi of Hoptix 720. We’ll be showing you how this technology will: Give you Accurate Guest Counts, Show you how long it takes your Host staff to greet your customers, Monitor speed and quality of service at your tables, Minimize staff errors and losses at your Point of Sale system, Deliver immediate visual alerts on your smart phone and provide video security monitoring against theft.
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.
Two regular guys with a humble story who created a unique product, opened a small shop, then another and now they’re on location 13 in multiple states. We’ll learn how systems are the “key” to running and maintaining that all important consistency in multiple locations. How finding, inspiring and surrounding themselves with talented and motivated people are a huge component in rocking their brand. How never being afraid to experiment is really how to open a restaurant and how to run a restaurant.
When I ran restaurants I was obsessed with Profit. Not just saving costs, but squeezing every dime of profit across the operation. In this episode you’ll learn: How to save 8 – 12% on inventory purchasing, cloud based software that manages your food and beverage Inventory as wll as recipe management, depletion and menu costing. Believe me, so many restaurants are missing these critical details at their peril. We’re talking about saving money and finding money.
Hans and I speak about cultivating and nurturing a great staff, the importance of daily training, maintaining the all-important financial controls, creating a warm inviting ambiance that captures the diner’s imagination and the marketing strategy that defines the brand. We even talk about how to share the wealth between front and back of house. In a sea of competition whether you’re new to the business or a veteran, this approach demonstrates how to open a restaurant, how to run a restaurant and how to increase restaurant business
Tune in to this episode to find out how to increase sales in a restaurant through an amazingly effective Marketing Strategy. I’m a huge believer in building that all important “Affinity” with your customers. This was super-powerful when I ran restaurants and it still is today and here’s the “key”. We’ll learn the key-steps to building a list, getting deep engagement from your list, tapping customer data through effective surveys and using that feedback to increase restaurant sales and profit. This is how to run a restaurant folks.