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…
Many restaurants waste thousands of $$ on the shotgun approach of traditional marketing. Listen as Bar/Restaurant expert Nick Fosberg explains how persuasive lead-generating marketing can zero in on your most qualified new customers and keep them with a sniper approach.
Systems are all-important in your restaurant… they simplify, keep you organized, save time & money, but the industry has been slow adapters to technology.
Inventory, Ordering & Invoices are otherwise laborious tasks that are a necessary evil. They need to be done, but no-one likes to do it, so many restaurants forego these critical operating procedures at their peril. Now there’s a simple answer and its a one-stop turn key “system” to streamline and automate all these necessary processes. Today, I interview Mark Haidet, CEO of getOrderly.com that has the solution.
You are insanely busy and your restaurant appears really popular but is is Crazy Profitable? Work smarter not harder!
Chef James Clary has owned and managed many fine dining restaurants and one of his secrets to success was treating every guest as if they were the “most-important” guest, even when his restaurant was a full-house. Why are so many restaurants in the hospitality business missing the hospitality?
I have always believed that great service is about taking the guests on a magical journey of everything the restaurant is about. Because let’s face it, guests are often first time visitors to restaurants and they don’t know what they’re going to enjoy or what’s exiting about the restaurant.
It’s really up to the entire service team – not just the wait staff, but also the host, the busser and the bartender. Every part of the service experience should be delivered by a choreographed team.
I spent 20 years starting and operating restaurants. When I first began, I had virtually no experience, so I needed to give myself every advantage. The biggest advantage (I called it my “Secret Weapon“) was systems. I knew instinctively that creating systems would make all the difference between succeeding or becoming another statistic.
From the get-go, I decided to work on my business now so I could decide how I would work in my business later. This took some serious work up-front in creating the systems, but this ultimately led to freedom. Now, I could manage from afar (so many operators are so close to their restaurants, they’re missing a fresh perspective) and look at the big picture from 30,000 feet. These systems exploded sales, built my “Dream Team” staff, and created a dominant powerful brand that crushed my competition. They also allowed me to pay great people to run my business as “their own business,” taking “ownership” of the results. You have a system when you can leave your business for a week, a month, or a year, and it will be just as successful—or more so—when you return. I can show you how…
Restaurateurs and Managers: Turnover is a huge problem in the restaurant business, costing your operation time, money and the frustration of staff forced to pick up the slack. I have a solution and you simply MUST tune in to my latest podcast. Get Your FREE Managers’s Success Kit – Click Here
Hey There Rockstars…
My latest Riff is all about the importance of consistency provided by your restaurant service team whether in the dining room or bar, no matter your price point. Listen as I share a recent story of fantastic food overshadowed by inconsistent service.
Listen to my latest Riff all about the challenges of leasing your space and WHY you should be working towards owning your property.