Does your operation have a “Plan B”? A backup when the unexpected occurs? Most of the time this happens in the kitchen. You just got notice from your chef that they’re moving on to your competitor. Your customers love your food and now the person responsible for making it all happen just gave you two weeks. Are you feeling the heat? Well no worries. Today I’m talking with Mr. Daryle Degan, a charming Scot who noticed both an increase in demand from restaurants to find quality staff and the struggles candidates faced when navigating their way to the perfect job.
I was recently interviewd for Netwaiter’s Deep Dish series. I dish on marketing, social media and technology. Plus they created a super cool infographic of the interview……check it out!
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!
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.
When I ran high-volume restaurants for 20 years, the acronym F.A.C.E.S. served as our team mantra. Five simple letters that deliver a powerful competitive advantage.
Paul Schlienz joins Andy to chat with Roger Beaudoin, creator of Restaurant Rockstars. This program was originally broadcast July 20, 2017, on Tacoma’s KLAY AM – your conversation station.
When I ran restaurants, I approached service from the customers point of view. That is at least twice a week, I was a customer in my own restaurant. Doing so gives you a really good understanding of what I call the “3 Most Important Attributes of any Successful Restaurant… Food, Service & Ambiance”.
Listen to this episode, then get your team together and discuss how you can add more “Magic” and more “WOW” to your operation that will build your business and make your cash register ring.
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!
To run a really profitable restaurant, you have to pay attention to the key financial details. The problem is, this can be a hassle. Many operators and managers just plain HATE the numbers and important processes like taking regular inventory and running food cost. So here’s simple solution…