Restaurant Rockstars Podcast
Roger Beaudoin
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Tips, tools & resources to help restaurant owners and managers Rock Their Restaurant! Engaging conversations with industry leaders and fellow restaurateurs.
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5 days ago
300. Incentives May Solve your Labor Challenge - Andrew Duffy
I had great success by incentivizing my entire team to strive for maximum performance and guest service. You might say it was my “secret weapon” for over 20 years running restaurants. Now, it’s more important than ever to keep your good people happy and create a culture that attracts new team-players.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Andrew Duffy, the CEO and Co-Founder of http://www.sparkplug.app, the world’s first Incentive Management Platform for restaurants.
Andrew shares with us:
- The difference between Leading and Managing your team
- What Hospitality really means
- Why the disparity in restaurant earnings, and how incentives keep the entire team performing their best
- The results of polling 500 restaurant workers about their current compensation
- How to customize incentives for any team goal
- Capturing valuable incentives from your suppliers
And the importance of training, menu and restaurant knowledge to truly serve your guest.
Now go out there and ROCK Your Restaurant!
Roger
https://restaurantrockstars.com/audio/episode-300-incentives-may-solve-your-labor-challenge/
Thank you to our Sponsors:
SRV - Unlock Staff Potential and Maximize Sales. SRV teaches your team to profitably sell and accurately create the food and drinks at your restaurant. Learn More: https://srvnow.com/
Smithfield Culinary – Inspiring head-turning menu creativity. Visit us for culinary trends and chef-created recipes. Learn More: https://smithfieldculinary.com/
Plate IQ - Simplify and automate your accounts payable. Plate IQ is your paperless Digital Filing Cabinet that frees your workspace from invoices, receipts, and statements. Learn More: https://www.plateiq.com/
SparkPlug - The World’s 1st Incentive Management Platform for Restaurant Servers. Sparkplug Will Pay $200 For Your Restaurant’s 1st Incentive Campaign. Learn More: https://Sparkplug.App/rockstars
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Jun 24, 2022
299. How to Increase Sales & Dazzle Customers - Bob Ray
These are crazy times for all of us, and now more than ever it’s up to you to deliver dining experiences that WOW your guest, make them forget their daily routine and give them a memorable escape. This is the “key” to loyalty, repeat business and the pride that comes from making guests happy.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Bob Ray, the C.O.O. of Margaritas a 25 location Mexican concept that really knows how to dazzle its patrons. Imagine walking in the door and feeling the hospitality, sights, sounds and tastes of south of the border. You’ll really feel like you’ve just landed in Acapulco or Mazatlán.
Listen as Bob speaks to:
- How providing authentic and genuine dining experiences leads to high check averages, repeat business and glowing reviews
- Effective on-boarding, staff training and retention
- Providing staff with the tools they need to succeed and time-off to recharge
- Vital technology for convenience, productivity and enhanced guest experiences
- Management priorities and proven results
- Margarita’s proven marketing strategy
And how this restaurant group achieved 20% sales increases during multiple quarters of the pandemic and a 50% higher cash contribution YTD 2021.
Don’t miss this one, then go Rock YOUR Restaurant!
Roger
Show Notes: https://bit.ly/E299RRP
Thank you to our Sponsors:
SRV - Unlock Staff Potential and Maximize Sales. SRV teaches your team to profitably sell and accurately create the food and drinks at your restaurant. Learn More: https://srvnow.com/
Davo – Automate Your Sales Tax. Why not Try Davo FREE for 30 days: https://www.davosalestax.com/
Popmenu - For a limited time only, popmenu is offering our listeners $100 off your first month plus an unchanging lifetime rate. FREE Demo: https://www.popmenu.com/rockstars
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Jun 17, 2022
298. Advice after 1,500 Restaurants - Kevin King
Imagine the know-how and experience you would have after building 1,500 restaurants. Would you then have the Golden Touch?
In this episode of the Restaurant Rockstars Podcast, I speak with Kevin King, President of www.donatos.com, Kevin’s long career has taken him some of the most successful franchises in the business including Dominos, Papa Murphys, Smoothie King and others.
Listen on as Kevin tells us:
- The Fundamental Elements of Restaurant Success
- How Donatos is dealing with labor, inflation, and the supply chain
- Why piled high edge to edge toppings still make sense with rising food costs
- Why Donato’s is unique and their extraordinary, continued growth during the pandemic
- Necessary technology and other critical operating systems
- His best advice to operators now
And the learnings and experience that come from an illustrious career.
Now go out there and ROCK Your Restaurant!
Roger
Episode Page: https://bit.ly/E298RRP
Thank you to our Sponsors:
SRV - Unlock Staff Potential and Maximize Sales. SRV teaches your team to profitably sell and accurately create the food and drinks at your restaurant. Learn More: https://srvnow.com/
Davo – Automate Your Sales Tax. Why not Try Davo FREE for 30 days: https://www.davosalestax.com/
Popmenu - For a limited time only, popmenu is offering our listeners $100 off your first month plus an unchanging lifetime rate. FREE Demo: https://www.popmenu.com/rockstars
Smithfield Culinary – Inspiring head-turning menu creativity. Visit us for culinary trends and chef-created recipes: https://smithfieldculinary.com/
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Jun 11, 2022
297. A Front of House Perspective on Training & Leadership - Zaylan Jacobsen
An “A-Player” is someone with great personality, stellar product knowledge, a true understanding of service and a strong desire to please the guest. Imagine if your entire team took this approach!
In this week’s episode of the Restaurant Rockstars Podcast, I’m speaking with Zaylan Jacobsen. Zaylan is a veteran server, bartender and team leader who saw a gap in staff training and service. He not only found a way to up-level the guest experience in his own employer’s restaurants but is now disrupting the industry.
Listen as Zaylan describes:
- How great restaurants create a strong culture
- The importance of effective training on the guest experience
- Seeing your staff as valuable “assets” not replaceable commodities
- Valuing and encouraging team contributions
- Technology that unfortunately detracts from true hospitality
- Better ideas to combat the labor crisis
- Turning restaurant jobs into careers with limitless potential
You’ll want to stay tuned as Zaylan describes how and why he created a game-changing restaurant training App that will transform service in restaurants and hospitality operations. Get your free Demonstration at www.srvnow.com
Now go out there and ROCK Your Restaurant!
Roger
Thank you to our Sponsors:
SRV - Unlock Staff Potential and Maximize Sales. SRV teaches your team to profitably sell and accurately create the food and drinks at your restaurant. Learn More: https://srvnow.com/
Davo – Automate Your Sales Tax. Why not Try Davo FREE for 30 days: https://www.davosalestax.com/
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Jun 3, 2022
296. Chef, Host & Food Critic Dishes on Restaurants - Joe Ricchio
This is a FUN episode. I’m speaking with a food writer, podcast/ television host and all-around colorful guy Chef Joe Ricchio. He is a big personality around the food scene in the state of Maine, as well as in the culinary world at large.
Joe has written for Bon Appetit, The Food Network, The New York Times and has appeared on Anthony Bourdain’s “No Reservations”. He is all about food trends, new and favorite restaurants, critiques, up and coming chefs and more.
Listen on as Joe Shares:
- The most important restaurant experiences to deliver (from the guest perspective)
- What attracts him to a restaurant to review, and what he looks for when dining at a new restaurant
- The current state of restaurant Quality, Service & Price
- How he worked in 45 restaurants over 25 years
- Personal Cheffing, chef gigs and what it takes to build a clientele
- What he cooks for himself and the most bizarre thing he’s eaten
And more fun, crazy restaurant stories and experiences!
Watch or Listen and then go out there and Rock YOUR Restaurant!
Roger
Thank you to our Sponsors:
SRV - Unlock Staff Potential and Maximize Sales. SRV teaches your team to profitably sell and accurately create the food and drinks at your restaurant. Learn More: https://srvnow.com/
Davo – Automate Your Sales Tax. Why not Try Davo FREE for 30 days: https://www.davosalestax.com/
Popmenu - For a limited time only, popmenu is offering our listeners $100 off your first month plus an unchanging lifetime rate. FREE Demo: https://www.popmenu.com/rockstars
Smithfield Culinary – Inspiring head-turning menu creativity. Visit us for culinary trends and chef-created recipes: https://smithfieldculinary.com/
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May 27, 2022
295. Scale and Develop Your Restaurant Leadership - Matt Rolfe
As a restaurant leader, your employees need confidence in your post-pandemic plan and to know what their role is in it.
During these challenging times, it’s more important than ever to be cognizant of the difference between managing and leading. It’s also critical that you empower your staff versus delegate to them.
In this episode of the Restaurant Rockstars Podcast I’m speaking with Matt Rolfe. He is a noted industry speaker, coach, entrepreneur, and author of the new book “You Can’t Do It Alone… Focusing on People to Scale, Develop and Lead Your Restaurant”.
Matt is a mentor to the top 10% of our industry, the pioneers, and the game-changers.
Listen as Matt shares:
- The Difference between True Leaders and Managers
- Why Empowerment builds your organization
- His approach to leading with Vulnerability and Authenticity
- The Importance of having a 1- and 3-Year Strategy
- How the most effective leaders prioritize and execute
He also explains why having a 100-Day Business Plan enables forward growth post-pandemic.
Watch or listen and then go Rock YOUR Restaurant!
Roger
Thank you to our Sponsors:
SRV - Unlock Staff Potential and Maximize Sales. SRV teaches your team to profitably sell and accurately create the food and drinks at your restaurant. Learn More: https://srvnow.com/
Davo – Automate Your Sales Tax. Why not Try Davo FREE for 30 days: https://www.davosalestax.com/
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May 20, 2022
294. Success of An Inspired Chef - Chef Brandon Boudet
Chefs are the “Heart” of the Heart of the House. They run our kitchens, nurture, and develop the skills of prep and line cooks, and most important create and deliver the cuisines that bring guests to our restaurants.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Brandon Boudet, Co-owner and Executive Chef of Little Dom’s of Los Angeles and the new Little Dom’s Seafood in Carpenteria.
Listen on as Brandon shares:
- Bringing his New Orleans roots and cooking inspirations to one of the world’s most competitive restaurant markets
- The importance of leadership style and his training philosophies
- Skillsets and personality traits of the best staff
- Creating ways of coping with labor challenges
- Best advice for operators now moving forward
And of course, the pivots. Chef Brandon shares the impact of Little Dom’s streetside “Deep Fried Turkey Feasts” on Thanksgiving and the success of selling market and retail items to satisfied guests.
Don’t miss this.
ROCK On!
Roger
Thank you to our Sponsors:
SRV - Unlock Staff Potential and Maximize Sales. SRV teaches your team to profitably sell and accurately create the food and drinks at your restaurant. Learn More: https://srvnow.com/
Davo – Automate Your Sales Tax. Why not Try Davo FREE for 30 days: https://www.davosalestax.com/
Popmenu - For a limited time only, popmenu is offering our listeners $100 off your first month plus an unchanging lifetime rate. FREE Demo: www.popmenu.com/rockstars
Smithfield Culinary – Inspiring head-turning menu creativity. Visit us for culinary trends and chef-created recipes: https://smithfieldculinary.com/
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May 13, 2022
293. The Essence of Hospitality - Chris Adams
Hospitality defines our business and delivering amazing guest experiences is the name of the game. It’s about leveraging a true competitive advantage.
Why?
Because you’re passionate and proud of your operation, your people and the products you serve.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Chris Adams, CEO and Founder of the Ellis Adams Group, an international hospitality consulting firm that works with some of the leading hospitality brands around the globe.
Listen as Chris shares:
- What it takes to rise to the top of this business… share this with your entire team!
- The impact leadership style has on developing your staff
- How our industry can re-invent itself during these most challenging times
- Why “reflective thinking” leads to his best ideas
- The importance of making mistakes and why “failure” is not failure
- The new future “culture” for both guests and staff
And of course, the essence of hospitality and how to stand apart from the competition.
Listen on, then go out and exceed your guest’s expectations!
ROCK On.
Roger
Learn the top 3 ways you are killing your restaurant’s profits. https://restaurantrockstars.com/profits
Thank you to our sponsors:
The Restaurant Rockstars Academy – The Ultimate Start-up & Management Resource - Everything you need to know to crush it in the restaurant business: https://restaurantrockstars.com/pricing/
Davo – Automate Your Sales Tax. Why not Try Davo FREE for 30 days: https://www.davosalestax.com/
Popmenu - For a limited time only, popmenu is offering our listeners $100 off your first month plus an unchanging lifetime rate. FREE Demo: www.popmenu.com/rockstars
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May 7, 2022
292. The James Beard Foundation Awards - Dawn Padmore & Tanya Holland
Chefs are the heart of our kitchens.
They work with passion under the most challenging of conditions, heat, and pressure. They certainly deserve our thanks and our recognition.
This episode of the Restaurant Rockstars Podcast is all about the James Beard Foundation and most importantly, the famous awards each year. Our guests are Dawn Padmore and Tanya Holland who lead the awards committee.
Listen on as Dawn & Tanya share:
- The incredible legacy of James Andrew Beard, famous chef, author lecturer, and television personality
- The prestige and history of the JBF Awards
- How the deserving candidates are recognized and nominated
- New categories of awards and criteria for selection
And importantly, what the James Beard Foundation is doing to advance racial and gender equality, as well as sustainability in our industry.
Don’t miss this episode, then keep ROCKING Your Restaurant!
Roger
Learn the top 3 ways you are killing your restaurant’s profits.
https://restaurantrockstars.com/profits
Thank you to our sponsors:
The Restaurant Rockstars Academy – The Ultimate Start-up & Management Resource - Everything you need to know to crush it in the restaurant business: https://restaurantrockstars.com/pricing/
Davo – Automate Your Sales Tax. Why not Try Davo FREE for 30 days: https://www.davosalestax.com/
Smithfield Culinary – Inspiring head-turning menu creativity. Visit us for culinary trends and chef-created recipes: https://smithfieldculinary.com/
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Apr 30, 2022
291. Lisa Dahl Triumphant Chef, Author, and Restaurateur
Pride and passion run deep for all of us in this business. but rising from a deep personal tragedy to open multiple successful concepts takes something more.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Lisa Dahl, the CEO and Executive Chef of www.dahlrestaurantgroup.com Lisa found Sedona, Arizona to be an especially healing and inspiring place to build her concepts. She is a self-taught chef, multiple cookbook author, and company visionary doing great things for our industry and her community.
Listen as we discuss:
- Early influences and becoming a noted Chef
- Formal culinary education, apprenticeship, or self-learning
- Lisa’s new cookbook “A Romance with Food”
- Appearing on The Food Network’s “Beat Bobby Flay”
- Leadership style, staff training approach, and the labor crisis
- Necessary systems and technology
And what it takes to create successful concept after concept.
We can all be inspired by Lisa’s message and guiding light: “Devoted to Excellence and Blessed by Grace!
Now go out there and Rock YOUR Restaurant!
Roger
Learn the top 3 ways you are killing your restaurant’s profits.
https://restaurantrockstars.com/profits
Thank you to our sponsors:
Davo – Automate Your Sales Tax. Why not Try Davo FREE for 30 days: https://www.davosalestax.com/
The Restaurant Rockstars Academy – The Ultimate Start-up & Management Resource - Everything you need to know to crush it in the restaurant business: http://bit.ly/TRRAcademy
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Apr 22, 2022
290. Trackable Marketing that Delivers ROI - Dave Fink
I’ll bet restaurants spend and lose billions of dollars on marketing that just doesn’t work. They try this campaign and try that, all on a hope and a prayer. Unless you can track where your business is coming from, you’re wasting your time and precious marketing dollars.
Have you tried Direct Mail?
I know what you might be thinking... “that’s so old school” or
“I tried that once and I didn’t really get the results I was looking for”, I get it, but hang on.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Dave Fink, Founder and CEO of Postie. Postie is disrupting traditional Direct Mail efforts with digital technology and getting far better results. You know I love a disruptor!
Listen and learn as Dave shares:
- How Direct Mail has 20% greater reach than Facebook
- Why Direct Mail has 3X the engagement over email campaigns
- How to win the Modern Marketing Game
- The best Marketing Strategy for restaurants right now regardless of Sales…
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Apr 15, 2022
289. A Visionary Leader with Big Dreams for His Customers and The Planet - T.K. Pillan
I’m always impressed by visionary leaders who innovate and transform our industry.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with T.K. Pillan Founder and Executive Chairman of the largest, most influential vegan/vegetarian restaurant company in the U.S. His restaurants include The Veggie Grill, Mas Veggies Vegan Taqueria, and Stand Up Burgers. T.K.’s mission is to stop animal cruelty, end world hunger, and improve both the health of the planet and his guests.
I’ve always believed that a great restaurant website draws the customer in, giving them the sights, sounds, and smells of the experience before they even walk in the door. Whether you are plant-based or not, you will be amazed at how delicious their menu items look and how well they are featured. A photo is worth 1,000 words!
Listen to this episode as T.K. and I discuss:
- Why they focus on a plant-based approach
- The reaction and conversion of the public once they try the food and experien…
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Apr 8, 2022
288. Hands-On Leadership in World-Class Restaurants - Titan Hospitality
Success in the Hospitality industry requires passion, drive, commitment, and innovation. To stay relevant, you must also have a forward-thinking strategy.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with James J. King, the Founder, and CEO of Titan Hospitality. He has built a world-class operation that includes multiple concepts.
His success is likely attributed to his focus on restaurant leadership; James demonstrates acute attention to detail while also keeping the big picture top of mind. He also places significant attention on inspiring, challenging, and developing staff members to their full potential.
Listen as James shares:
- How a leading restaurant group emerges from the pack
- His group’s “Pillars of Success”
- His Staff onboarding, training, and retention secrets
- How Titan maintained service amidst the Labor Crisis
- The Mission-critical technology Titan uses for safety, efficiency, and guest convenience
- The importance of a clearly de…
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Apr 1, 2022
287. You Can Forget Your Restaurant Sales Tax - Davo
There are things you love about your restaurant, but I’ll bet Sales Tax is not one of them. It’s one of those things you must do each month, but if you forget, there are penalties.
In these crazy times, your restaurant might not even have the cash to pay it when it's due.
What’s a restaurant to do?
Well in this episode of the Restaurant Rockstars Podcast, I’m speaking with David Joseph and Peter Murray from www.davosalestax.com Here’s a platform that automates the entire process of paying your restaurant’s monthly sales tax.
Listen as we learn how:
- Davo automatically collects your sales tax each day, so the money’s there to pay the tax when its due
- How your restaurant may get a discount for paying the tax on time letting you keep some of the tax
- Davo calculates the different tax percentages for different items your restaurant sells
- Davo integrates with most of the leading Point of Sale systems
- Your restaurant can be set up quick and ready to go in as l…
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Mar 25, 2022
286. The Secret Sauce of a Dynamic Restaurant Brand - Daddy's Chicken Shack
What do a classically trained chef, entertainer and Wall Street trader have in common?
A fast-growing restaurant concept born from humble beginnings, and a consistent commitment to simple high-quality ingredients that taste like a warm hug feels…
In this episode of the Restaurant Rockstars Podcast I'm speaking with Pace Webb & Chris Georgalas the founders of “Daddy’s Chicken Shack”.
This concept offers a twist on the classic fried chicken sandwich, chicken & waffles, salads, breakfast, and vegan options. The unique taste offers a fusion of American Southern with a hint of Asian.
It all began on a first date when Chef Pace shared her vision with future husband and Wall Street guy Chris, truly the stuff of restaurant dreams.
In this episode of the Restaurant Rockstars Podcast, Pace and Chris tell us:
• The secret sauce of a dynamic brand
• How phenomenal growth in their first restaurant led to investor backing and a budding franchise
• Pandemic pivots
• The organiza…
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Mar 18, 2022
285. A Labor Solution Creating Careers Not Just Jobs - Chef D.
The industry continues its struggle with the labor crisis. Good people come and good people go, but maybe we’re looking in the wrong place.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Chef D. Brandon Walker (better known as Chef D) creator and owner of growing Los Angeles concepts. Before we get into that, let me tell you that Chef is uplifting the industry, his restaurants, and the underserved population by creating “Careers”, not just jobs.
Chef D’s M.O. is to hire and train the homeless, the formerly incarcerated, and those in need of a second chance. The Chef’s approach stands apart as it assumes no prior experience (although some do have it) and develops each person to learn and perform multiple roles throughout the business. Imagine cross-training where everyone shares duties and responsibilities, such as working the counter, cooking food, serving drinks, and washing dishes.
The upside is not only creating a diverse and diversely talent…
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Mar 11, 2022
284. This Pizza Concept is Stellar - Benson Tsai
This is perhaps the most revolutionary time in the restaurant world. With more available ready-to-go spaces and the food truck opportunity exploding, now may be the time to start your own business, to go boldly ahead with a dream, a strong vision, and people you may already know with talents to help make your vision a reality.
This episode of the Restaurant Rockstars Podcast is all about the entrepreneurial journey…. How to grasp it, how to go after it and how to get it! I’m speaking with Benson Tsai of Stellar Pizza. He is a former Rocket Scientist turned Pizza entrepreneur with a dynamic concept that just may upset and transform the way pizza is made, prepared, delivered, and enjoyed.
Stay tuned as Benson shares:
- Where his idea came from and how he’s putting the pieces in place to launch a completely different pizza concept
- The importance of Team building, and how people you’ve known and worked with may be the key-ingredient to starting and launching a brand
- How t…
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Mar 4, 2022
283. How To Add a Virtual Drive-Thru to Your Restaurant
Staying ahead of the curve and your competition is critical. As an independent restaurant, you need every advantage!
Today now more than ever, the focus is on guest convenience and safety. What if you could add a virtual Drive-Thru to your business without adding an actual drive-thru lane and window? You Can!
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Carl and Javier who are the leaders behind SWIPEBY.
As an independent restaurant, you need every advantage! SWIPEBY delivers a turn-key system to:
- Turn your business into a Virtual Drive-Thru Operation
- Set up online ordering via Web or App
- Provide your team with Notifications when a customer will arrive for pickup
- Offer No-Commission Delivery Service to your guests
The platform also allows easy menu upload, simple changes, and an 86 feature.
Check out their Free Demo at www.swipe.by
Now go out there and Rock YOUR Restaurant!
Roger
Thank you to our sponsors:
The Restaurant Rockstars Ac…
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Feb 25, 2022
282. This Pizza Franchise Does Good by DOING GOOD - MJ Riva The Pizza Factory
I love talking shop with “in the trenches” operators. So much to learn, so much in common.
We’ve covered quite a few fast-moving franchises lately, but this one stands out as my guest is not only a 20-year veteran operator of this concept, she’s also the C.E.O.
Sit down with us in this episode of the Restaurant Rockstars Podcast as I speak with MJ Riva of www.pizzafactory.com She’s a down-to-earth, involved operator who will inspire you. Get ready for some powerful takeaways you can take back to your own operation. Learn why people love their pies and why the Pizza Factory says “We Toss Em, They’re Awesome”!
Listen as MJ shares:
- Why being Community-Minded is Good for Business
- The Secret Sauce of Restaurant Success in a most competitive segment
- Company Culture and the Importance of a Mission Statement
- Guest Service and Staff Training for Excellence
- Best Practices for the Labor Crisis, Rising Costs and Supply Chain Shortages
What really makes me smile…
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Feb 18, 2022
281. Why Most Restaurant Marketing Sucks w/ Erik Shellenberger
Few restaurant operators are marketing geniuses. We think we’ve got it covered, but, we sometimes make poor decisions when it comes to marketing. We try this and try that, throw money out the window, and hope for the best, but the results are rarely there.
Why? Because the bottom line is unless you can rock-solid track every ad and campaign you run, you’ll never know if it’s bringing in the business.
In this episode of the Restaurant Rockstars Podcast, I speak once again with Erik Shellenberger. He’s an industry vet who also happens to be a restaurant bar marketing guru. Erik knows what works, what’s BS, and what you should be thinking about before spending another precious ad dollar.
Hang on to your hats as Erik lets it fly and holds nothing back. He’s got strong opinions, but they’re based on fact and real-world experience.
Listen on as Erik shares:
- The common mistakes he sees operators and managers making time and again
- What the difference is between Marke…
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Feb 11, 2022
280. Short Labor? Ghost Kitchens w/Michael Liu of Just Kitchen
With the continuing labor crisis, chances are you’re still struggling to staff your place, serve guests and keep the lights on! Costs are rising, the supply chain has limited your products and competition is heating up.
With all this going on you’ve probably had to pivot more than once. Well, here’s a new idea. What if you could expand your restaurant’s marketing reach, reduce staff and lower overhead?
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Ghost Kitchen veteran, Michael Liu of Just Kitchen. Listen as Michael tell us:
- What the new restaurant landscape looks like now and into the future
- Why we can no longer rely on the traditional “Dine-In” model
- How you can simplify your operation by offering just delivery
- The myths and truths of 3rd party delivery services
- Why adding multiple “Brands” to your existing menu makes sense
And why this idea just might be your next pivot and ticket to greater success.
Don’t miss this episo…
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Feb 4, 2022
279. Southern Comfort Food + Kraft Kocktails - Kevin Kelley of Kitchen + Kocktails
I am constantly amazed at what I learn from my guests, and the insights and knowledge they share with our audience. As a veteran operator myself, I believe it’s critical to keep your eye out for hooks that catch the public’s attention, as well as competitive advantages to set your place apart from the rest.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Trial Attorney and Restaurateur Kevin Kelley of Kitchen + Kocktails. He is making a big splash in Dallas and Chicago - two incredibly competitive restaurant towns.
What’s his magic formula?
First, Kevin created a concept that’s inclusive, welcome’s all, and serves all. The ambiance is sleek and sophisticated, the food a dynamic twist on classic comfort food and craft cocktails. One visit to the website and you’ll want to visit and experience Kitchen + Kocktails.
Listen as Kevin tells us:
- Why Character, Hard Work, and Compassion are his guiding principles
- The importance of Company Culture t…
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Jan 28, 2022
278. From Dishwasher to Restaurant Franchise Founder - Shawn Lalehzarian of The Red Chickz
I meet a lot of Rockstars on this podcast, but it’s rare to meet someone who rose from dishwasher to the founder of a fast-growing franchise.
In this week’s episode of The Restaurant Rockstars Podcast my guest is Shawn Lalehzarian of The Red Chickz. He arrived in the US not speaking a word of English and rose through the ranks from dishwasher to server to cook to manager. He then hopped on a plane, immersed himself in Nashville culture, and came up with the magic formula for his chicken franchise.
It’s amazing what is possible in our industry if you have the fire, the passion, and the drive to succeed!
Watch or listen to this episode of the Restaurant Rockstars Podcast as Shawn shares with us:
- How Tony Robbins inspired him to keep reaching for his goals
- Key-learnings in his restaurant growth journey
- What it takes to create a unique hot concept that captures the public’s attention
- How The Red Chickz maintains an 80% staff retention rate
- The key to building a huge…
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Jan 21, 2022
277. Cracking the Restaurant Labor Crunch: Part 2
The last two years have been a roller coaster ride and pushed us all to our limit but – better days are ahead and fear not, 2022 may be your best year yet!
During this most challenging labor crisis, now is more important than ever that you watch or listen to this episode of the Restaurant Rockstars Podcast. Some of our industry’s leading experts and operators give their best advice and practices on how to overcome this dilemma we all face.
It’s all about simplifying your menu, a new source of funds to pay for increased labor costs, keeping your good staff happy, recruiting (not hiring), and ways to create a welcoming and fulfilling workplace.
Listen to some of the key nuggets you’ll hear:
- “The challenge I find is that so many people hire somebody and then dis-connect from them. Instead, here’s what great Managers do”! Chef Joshua Karther
- “Embracing new forms of technology in general is how restaurants should be future proofing their business”! Warner Siebe…
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Jan 14, 2022
276. Short Staffed? Why Not a Restaurant Robot?
We’re all suffering from the Labor Shortage. Now that business is booming, your staff is exhausted and getting burnt out from picking up the slack. What’s the answer?
Well, you might consider hiring a restaurant robot!
In this episode of the Restaurant Rockstars Podcast I’m speaking with Juan Higueros Co-Founder and Chief Operating Officer of Bear Robotics, the creator of “Servi”, the restaurant robot. I recently came across this invention at the Performance Food Service Food Show in San Antonio and I just had to show you.
Listen and learn how Servi:
- Was tested to map, navigate and operate in real restaurant situations even with multiple robots running
- Delivers 3 Models that Serve Food, Drinks and Bus Tables
- Is NSF Certified for the safety of your guests
- Can be a new marketing “Hook” in your place
- Is proven to increase Gratuities by up to 30%
- Can be hired for as little as $3 Per Hour
In this most competitive business, this is something that really stan…
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Jan 7, 2022
275. Cracking the Restaurant Labor Crunch: Part 1
The last two years have pushed us all to our limit, but know this – better days are ahead and fear not, 2022 may be your best year yet!
Our biggest challenge as operators remains the labor crisis. Operating with restrictions, operating short-staffed, and keeping our operations OPEN has proven trying for even the best out there.
Now it is more important than ever that you watch or listen to this episode of the Restaurant Rockstars Podcast. Some of our industry’s leading experts and operators give their best advice and practices on how to overcome the labor crisis we are all facing. It’s all about keeping your good staff happy, recruiting (not hiring) great new people, and finding ways to create a welcoming and fulfilling workplace.
Listen to some of the key nuggets you’ll hear about employees and staffing during the labor shortage:
• “What do employees want?... Financial Security and knowing what meaning this job will bring to their life”! – Joshua Kopel, Million Do…
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Dec 18, 2021
274. This Fast Casual Restaurant Crushed It During Covid - WaBa Grill
Any restaurant that increased sales 40% when the pandemic first hit, and then broke their all-time sales record for year-end 2020, deserves our attention!
What are they doing? What can WE learn from them to be more successful in our own place?
Give a listen to this week’s Restaurant Rockstar’s Podcast. I’m speaking with Mark Finnegan of WaBa Grill, a 200 unit fast casual restaurant in California and Nevada.
This concept’s tagline is “Eat Smart, Be Healthy” and their salad and rice bowl menu (where guests pick their protein, grain, veggies, and sauce) is striking a chord with the dining public.
Learn as Mark shares with us:
- Why WaBa grill was named of the “Top 500” Performing Chains by Nation’s Restaurant News
- The must have technology now and for the post-pandemic future
- How Company Culture is one “key” to your Restaurant’s True Success
- Labor Crisis Best Practices
- Powerful Marketing through the “WaBa Rewards” digital APP
- How to maintain cons…
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Dec 10, 2021
273. Fryer Oil is Skyrocketing …. Here’s a Savings Solution - Jeremiah Chapman
Supply chain shortages and rising costs are on everyone’s mind, and its critical to find solutions to maintain already slim margins.
One of the biggest cost increases is for fryer oil, something most restaurants can’t operate without. Over the past few months, we’ve seen oil prices double and even triple!
What to do?
Well in this week’s episode of the Restaurant Rockstars Podcast, I’m speaking with Jeremiah Chapman, a chemical engineer by trade who invented a product that can save your restaurant up to 25% on your Frying Costs. It’s an environmentally friendly plant-based “pod” that you simply put in your fryer baskets overnight.
Listen as we learn:
- How the Pod extends the life and clarity of your oil by up to 4 days
- The greater efficiency, cleanliness and simplicity of pods vs. fryer filtration systems
- Improved taste and flavor of your fried foods
- Labor hours saved
- Why pods are also sustainable and environmentally friendly
There’s also a Savings Cal…
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Dec 3, 2021
272. Restaurant Technology to Prosper Post Pandemic - Meredith Sandland and Carl Orsbourn
The pandemic has permanently changed the restaurant landscape and the way we must do business in the future.
As restaurateurs, we must stay relevant to our consumer and consistently deliver convenience, value, quality and service.
Countless businesses and successful companies that once dominated their industries and didn’t evolve, no longer exist. Don’t let this happen to your operation.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Meredith Sandland and Carl Orsbourn, industry veterans and co-authors of the new book “Delivering the Digital Restaurant, the Roadmap to the Future of Food” and cofounders of Learn.Delivery.
Listen on as we talk about:
• The massive disruption that continues to shape our industry and what this means for you the operator
• What restaurant guests are looking for in the restaurants they patronize and their new expectations
• Necessary technology and customer conveniences that you must offer
• The steps you must t…
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Nov 19, 2021
271. The Passion of a Legendary Restaurateur - Frank Guido
There are many legendary restaurateurs in our business, and we can learn from each and every one of their stories.
Rarely do I find a man still working his restaurants 50 years on with the same energy, passion and creativity that led to 26 different locations.
Imagine building these brands, developing the concepts, leading the teams and fostering the customer relationships. He’s even written a book about his journey titled “Been There, Done That”! This is the stuff of legend.
I could only be speaking to the legend himself, Mr. Frank Guido of Guido Hospitality Group. Now in his ‘70’s, Frank still works his four restaurants 7 days a week because as he puts it: “Your best customer is the one in the building”!
Clearly, Frank takes a personal interest in each of his guests, regulars or not.
Watch or listen to this episode of the Restaurant Rockstars Podcast as Frank tells us:
• “You have to make it right for the guest and not wait for them to complain”
• Why hir…
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Nov 12, 2021
270. This Damn Good Taco Chain is On Fire - Torchy's Tacos
We can all learn from a true restaurant magician…
In my book, anyone who can rise from fry cook to creator of a 95 location taco concept has industry magic.
In this episode of the Restaurant Rockstars Podcast I speak with Mike Rypka, Founder of Torchy’s Tacos.
He started with a single food trailer in Austin riding a red Vespa scooter passing out “Damn Good” Tacos. Torchy's is now in 11 states and growing.
Brand-building is a huge component in this company’s success.
Listen as Mike tells us:
- How Torchy’s competes in one of the most competitive foodie cities in America
- The way toi build a business with one restaurant and grow to multiple restaurants
- Why multiple Profit Centers are essential to any operation
- The challenges but necessity of maintaining consistency in Food, Service & Ambiance
- How Company Culture builds a strong team of staff brand ambassadors
- Torchy’s Labor Challenge solutions
And so many other best practices.
Don’t miss this episode.
Watc…
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Nov 5, 2021
269. Buying or Selling a Restaurant - Jaime Oikle
Sooner or perhaps later you will think about selling your restaurant. Maybe you want to retire, start another business, spend more time with family or just get out from under your operation.
On the flip side, the pandemic has created lots of opportunity for new and existing operators. There are lots of restaurant spaces for lease, many with fit-ups and equipment in place. There are also many restaurants for sale across the country.
Now may be the time to explore these opportunities.
In this episode of the Restaurant Rockstars Podcast, my friend and fellow industry Pro Jaime Oikle of www.runningrestaurants.com and I will do a deep dive into the Ins & Outs of this topic.
We’ll discuss:
- The questions you should be asking on either side of the bargaining table
- Essential Due Diligence or “Doing Your Homework”
- What is the true “Value” of your business and how is that calculated
- What is “Goodwill” and does it have significant value in your sale or purchase
- Whi…
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Oct 29, 2021
268. This Juice Bar is Really “Shaking” Things Up - Juice It Up!
The menu, vibe, store design and service of this juice concept makes it a winning restaurant formula.
Doing all of this in one location is hard…duplicating this into a fast-growing franchise, that's another ballgame! Furthermore…Chris & Ed take it a step further having more than one franchise concept! That really takes them into the big leagues of hospitality, and I can tell you, they have learned a thing or two!
In this episode of the Restaurant Rockstars Podcast, I introduce Susan Taylor/ President & CEO along with Chris Britt and Ed St. Geme Co-Owners of Juice It Up.
Join us as these Restaurant Rockstars give us sound strategy on:
• What restaurant customers are looking for right now as we emerge from the pandemic
• The importance of a well-crafted mission statement that solid company culture is founded upon
• How space design and layout impact the concept’s sales and growth potential
• Onboarding strategy and training of new staff
• Essential technology for cus…
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Oct 22, 2021
267. This Sports Bistreaux Franchise is WINNING!
Talk about a great sports story! Take 2 Walk-Ons for the Louisiana State University Basketball Squad, one bench, one napkin and a pen. What do you get?
A Sports Bar/Bistreaux concept on its way to 150+ locations. The idea for this winning concept was brainstormed on the bench of the basketball court. Good thing the founders weren’t starters for the team or Walk-Ons Sports Bistreaux wouldn’t be setting the restaurant space on fire!
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Co-Captain Brandon Landry of www.walk-ons.com
.
Listen on as he share his philosophies on:
- The importance of creating a meaningful Company Culture
- Leadership by Example and Management Development
- The Rising Costs of Goods and Labor and how to deal with it
- Why “Made from Scratch” makes a Difference
- Being part of something Bigger than Yourself
AND How…
“anyone can do well when things are good. What matters most is how do you do when you’re hit with adversi…
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Oct 15, 2021
266. Increase Sales & Profits with Online Restaurant Solutions - BentoBox
This pandemic has absolutely required your restaurant to adapt to the times and adopt new customer safe, friendly conveniences. This is more important now than ever as we emerge from the crisis.
The good news is, these guest-friendly conveniences actually increase Sales and Profits.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Brian Cotlove, Chief Business Officer of Bentobox.
A bentobox is a multi-compartment box containing different courses of a Japanese lunch. In this episode, we’ll be talking about an All-In-1 platform that delivers Online Ordering, Gift Cards, Event Tickets, Retail Merchandise sales, Restaurant Websites and more – all in 1 place!
Listen as Brian tells us:
- The Changing Dynamics of the restaurant business and why you need to stay ahead of the curve and your competition
- Why Digital Ordering and Pay at Table features are critical during this Labor Shortage
- Why eCommerce is critical to your operations post-pandemic, and what…
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Oct 8, 2021
265. Restaurant Marketing that really WORKS - Matt Plapp
Most restaurateurs are great at food, but Marketing is not their strong point. Is it any wonder, I constantly see restaurants throwing Tens of Thousands of Dollars $$$ away on everyday advertising costs.
A radio sales guy calls you up and promises to deliver 200,000 impressions a week to your restaurant. Bingo, that just cost you $500. You think “My customers all read that newspaper – I’ll place an ad!
Well, truth be told, that’s like lighting $100 bills on fire in your walk-in. Unless every customer walking through your door tells you “I came in because I heard your ad”, you’ll never know if anything you do or spend your limited funds on actually works and drives business.
Well, take heart and listen on.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Matt Plapp, the founder of www.AmericasBestRestaurants.com and author of the new book “Restaurant Marketing That Works; Before, During and After the Pandemic”!
You’re going to learn:…
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Oct 2, 2021
264. Pride, Passion & Purpose Grows this Pizza Chain - Mountain Mike's
Big or small; chain or indie, we can all learn from true success. The magic restaurant formula is all about service excellence, on point marketing, dialed in finance and a consistency. But don’t forget that social responsibility and giving back can also be a business builder.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Co-Owner Chris Britt and Jim Metevier, President and C.O.O. of Mountain Mike’s Pizza. Their successful growth following this formula has exceeded 200 units and continues with new franchise opportunities.
Chris and Jim are regular guys eager to share their knowledge and experiences.
We’ll learn:
- Why doing good in the community is “good for all” (schools, churches, youth sports, charities and non-profits)
- The importance of a strong and clear company culture on the guest experience
- That serving only the freshest and finest ingredients with generous toppings builds loyalty and word of mouth
- How Mountain Mike’s is de…
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Sep 24, 2021
263. Order Smart, Save Labor, Get Money Back - Warner Siebert of Cut+Dry
We love the word FREE don’t we? Usually that comes with strings attached or means little to no value. In this case, you’ll want to stick around and hear about something to make running your restaurant easier, less labor intensive and YES, its Free. You even get you cash back!
I don’t need to tell you that in most restaurants, the typical order and receiving process is inefficient. It requires labor time better spent elsewhere, invoices need to be checked against the delivery… you have to worry about damaged product, shortages and returns, keep track of credits and get everything paid… it’s a multiple step process – oy vey!!
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Warner Siebert of Cut+Dry. He’s going to show us a simpler way to:
- Order from most any supplier with a few clicks
- Simplify the Check-In Process
- Pay invoices with a credit card even if your vendor doesn’t take plastic
- Get 30 Day Terms while racking up lots of…
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Sep 17, 2021
262. Chef Joshua Karther - Experience, Cool Under Pressure, Inspired Leader
I believe that anyone can delegate and tell someone what to do. Instead, it’s a rare thing entirely to nurture, develop and “Empower” your team to achieve greatness!
Nothing in this business is more important than laying a sold staff foundation, as your team represent both your brand and ultimate guest experiences.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Chef Joshua Karther of Water’s Edge at Hyatt Lodge in Chicago.
Join us as we learn what hospitality truly means and how to be a highly effective leader.
We’ll discuss:
- Classical Chef Training vs. Culinary School Education
- What the Chef means by the term “Leading By Inclusion”
- Exceeding the expectations of a discerning clientele while simultaneously running dining venues and private parties
- Staff Training Best Practices while fostering FOH/ BOH chemistry
- The Chef’s approach to the current Labor Crisis
And much more…
Listen on and ROCK your Restaurant!
Roger
The…
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Sep 10, 2021
261. Increase Sales with a Virtual Kitchen – its Genius! - Alex Canter
Face it, not every restaurant is busy 24/7. There are times, we need new business and more business.
What if you could turn a switch on your slow times, and suddenly be driving sales and putting out significantly more food?
Well, it’s now possible. In this episode of the Restaurant Rockstars Podcast I’m speaking with Alex Canter; a serial entrepreneur, the heir to the iconic Los Angeles eatery “Canter’s Deli” and the creator of NextBite.
NextBite turns your existing operation into a virtual restaurant or ghost kitchen. Listen as we learn:
- A way your restaurant can drive new business when you need it, while preparing your current cuisine
- How you can expand your current restaurant brand to multiple new brand names and reach a whole new audience
- The 30% Profit Potential of this new proven business model
- The Culinary Expert-designed Menus and recipes available for your operation
- Easy onboarding and support
I’m a huge believer in new profit centers and reve…
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Sep 3, 2021
260. How to Build a Powerful Restaurant Brand - Amanda Guerassio
I believe that operators should relentlessly build their brand and run a strong business, not a restaurant. This approach led me to dominate my competition for over two decades.
It was not about dumping buckets of money out the window on traditional advertising or experimenting with this marketing idea and that. Do this and you’ll never know what really works and what’s worth the spend. Instead, it was all about turning my staff and customers into brand evangelists and a marketing army for my business. But before I could do this, I needed to lay the basic “brand foundation” that everything else would be built upon.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with a strategic marketing and restaurant branding expert, Amanda Guerassio of Studio Guerassio.
Listen as we learn:
- How every guest forms an immediate impression of your restaurant, and what this means to the ongoing success of your business
- The difference between a Mission Statement and t…
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Aug 27, 2021
259. Celebrity Chef Beats Addiction and Rises to New Heights - Michael Chernow
Finding a lifestyle balance in the craziness of the restaurant business is one elusive challenge. Keeping our restaurants and ourselves free from substance abuse is an even greater one.
It’s no secret this business is ripe for misuse. Chefs selling steaks out the back door to feed cocaine habits, bartenders dealing drugs, alcoholic beverages at arm’s reach, etc.. It’s nearly impossible to run a clean business and keep it clean.
In this episode of the Restaurant Rockstars Podcast, I speak with Michael Chernow, a former abuser turned restaurateur, celebrity chef, author, fitness guru and business impresario.
Listen as we learn:
- How a stressed-out restaurant owner or manager can shift their thinking and their habits
- Michael’s steps to recovery, followed by his healthy new lifestyle approach
- Best practices that built Michael’s restaurant empire
- What it’s like to appear and compete on “Beat Bobby Flay” and “Chopped”
- How plant-based proteins combined with G…
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Aug 20, 2021
258. How to Turn First Time Guests into Regulars -Brendan Sweeney CEO Popmenu
How many ways has your business shifted during the pandemic? Are you proud of what you and your team has accomplished? Do you see a bright future ahead?
If you’re still standing, it’s time to stoke that fire, get re-inspired and rock your restaurant.
I have to say, for our place the way forward was “Online Ordering” and the ability to instantly change menus to deliver guest convenience, wants and needs. Available technology helped us transform our business to a completely different model when inside dining was shut down.
In this episode of the Restaurant Rockstars Podcast, we’re going to discuss what technology is most important to serve your guest and re-build a stronger restaurant business. I’m speaking with Brendan Sweeney, Co-Founder and CEO of Popmenu.
Listen as we learn:
- How to build more repeat business from first-timers
- Simple SEO that drives traffic to your website and turns those visitors into regulars
- Having control to change your menu instantly
-…
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Aug 13, 2021
257. Hot Pie Concept Serves Up Happiness, One Slice at a Time - Sean Brennan, The Pie Hole
What can you offer your guests that they would eat literally any time of day? The answer is Gourmet Pie and Organic Coffee. That’s right, any time of day comfort food that will put a smile on anyone’s face.
This might be the “key” to repeat business and this concept’s fast growth and success.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Sean Brennan, the Founder of The Pie Hole. He’s worked just about every job in hospitality before coming up with this idea. The Pie Hole serves up a classic combination of delicious gourmet pie and organic coffee. Not only that, on top of 7 Los Angeles locations, you can find The Pie Hole in 2 Tokyo locations and in Saudi Arabia.
What’s the key to their success?
- Being open all day (from early am into the night)
- Hiring for Personality, not Experience
- Creating a strong company culture
- Putting family before Business
- Systems across the operation
- Relying on historic data for accurate pars and busine…
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Aug 6, 2021
256. 5 Ways to TACKLE the Restaurant Labor Shortage!
During this crazy pandemic, as a fellow restaurateur, I’ve gone through every bit of the challenge as you have. The biggest challenge continues to be labor.
How do you find, motivate, keep and get the best performance from your team?
In this episode of the Restaurant Rockstars Podcast, I’m speaking with fellow industry pro and friend Jaime Oikle of www.runningrestaurants.com We’ll be dishing up “5 Ways to Incentivize your team to not only get you through this shortage, but give you a new approach in managing your operation through your staff.
We’re gonna tell you:
- How to Keep the good people you already have
- What will be the “KEY” to finding new staff
- How to Make it FUN and Keep it FUN!
- Incentives that will Empower your Managers to Build Your Business
- A proven idea to Save Money and find new Efficiencies across your restaurant
Listen On, then go out there and Rock YOUR Restaurant!
Roger
For more restaurant resources: https://restaurantrockstars.…
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Jul 30, 2021
255. Outdoor Dining Spaces are the New Opportunity!
Our industry is always moving towards meeting high guest expectations, and their changing needs and desires. When Covid hit and our restaurants were forced to cut capacity, or shut inside dining down altogether, many of us immediately improvised with an outdoor solution. Parking lots, roof decks, sidewalks and even streets outside our restaurant became our new dining rooms.
Well now that things continue to get back to normal, these new spaces have become an added source of revenue and a huge competitive advantage - A chance to showcase your food, beverage and creativity in an all-new way. If you haven’t already added unique seating for your guests, you won’t want to miss this episode of the Restaurant Rockstars Podcast.
I’m speaking with three guests, all offering unique solutions to this new opportunity of outdoor dining. With me today are Mr. Calvin Gray of www.struxure.com that provides turn-key and custom Pergolas, Mr. Jeret Unger of www.phantomscreens.com offering screens…
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Jul 23, 2021
254. Pizza Shop Grows Double Digits during the Pandemic!
I believe that no matter what your concept, you can learn and grow your business from the pizza segment. It’s no surprise that pizza remains one of the strongest concepts in this business before Covid, during the pandemic and now as we emerge from the crisis. I also believe we should all approach our business like the CEO of a fast growing chain with the “Big” picture in mind.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Mr. Scott Gittrich, the CEO of Toppers Pizza, www.toppers.com one of the fastest growing pizza chains in the country. Scott set his company up for major success, and this episode is stacked with key-learnings and nuggets for your own operation.
Listen as Scott dishes on:
- Topper’s Formula of Technology and Innovation that led to 4 straight quarters of Double Digit Sales Growth during much of the pandemic
- The constant R & D process to develop new menu items that capture the public’s imagination and repeat business
- Staff…
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Jul 16, 2021
253. The Surprise Restaurant Manager - Ken McGarrie Co-Founder of Korgen Hospitality Group
At some point, you’ll start thinking seriously about your “Exit Strategy” from the business. This might mean retirement, selling your operation, walking away to start a new business, or just spending more time with family. You can’t do any of these things without a solid manager or two that you can trust.
So many of us spend so much time in our restaurants, but “empowering” our people to take on more responsibility, use solid judgement and shine should be a top-priority.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Mr. Ken McGarrie a former restaurant manager who now helps other operators find, recognize and develop management talent.
We’ll be talking all about:
- How Front of House staff prepare to become managers (and even G.M.)
- Best strategies to deal with the Labor Crisis
- Personality traits of the Most Successful Restaurant Managers
- Motivating the team to be their best
- Why “Empowerment” is more effective than “Delegation…
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Jul 9, 2021
252. The 3,000 Details of Running Luxury Hotel Restaurants - Ian Pomerville, Director of F&B
It’s hard enough to run one successful restaurant keeping all the plates spinning day after day. What if you had to manage multiple diverse concepts and please a highly discerning clientele, while also executing big weddings and functions to boot? Think of the skillset and experience necessary, not to mention calm and cool under fire just for starters.
In this episode of the Restaurant Rockstars Podcast I’m speaking with Mr. Ian Pomerville, the Director of Food & Beverage for The Lodge at Spruce Peak in beautiful Stowe, Vermont. Known as “Ski Capital of the East”, some would say Stowe is busier in the summer than winter. Regardless of season, The Lodge is always hopping with upscale guests used to pampered service and perfection with every minute detail.
We can all apply Ian’s philosophies to our own operation. Listen as we learn:
- How to lead, develop and train a diverse team to exceed guest expectations
- What it takes to maintain consistency across all operations…
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Jul 6, 2021
250. A&W Restaurants Rock 102 Years of Restaurant Success - CEO Kevin Bazner
What can you learn from 102 years of success? Oh I don’t know… Service, Quality, Staff Training, Marketing, Consistency, etc.! Shall I go on?
In this episode of the Restaurant Rockstars Podcast, I can only be speaking with Mr. Kevin Bazner, the C.E.O. of A & W Restaurants. As a kid growing up in Massachusetts, I remember the classic “Car Hop” Service, the “Frosty Mugs” of trademark Root Beer, the iconic Brown and Orange colors of the brand, and of course my favorite burgers and fries.
It’s amazing that this brand has shown double digit growth the last 2 years, even during the pandemic. You’ll be surprised at A & W’s Covid strategy not to scale back on their inside dining room model.
Listen and you’ll hear all about A & W’s:
- Operational Decisions that set the brand apart from the competition
- Manager and Staff Training Philosophies
- Multiple Revenue Business Model
- New Menu Item R & D
- Franchise opportunities & proven operating systems for Franchisees…
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Jul 5, 2021
251. Restaurant Staffing Made Simple & Profitable - Jordan Boesch CEO 7shifts
It’s no secret that to be really successful in this business, you must stay focused on Efficiency, Productivity and Profit! And Cost Controls are right at the top of that list as well!
Perhaps your restaurant’s biggest expense is Labor Cost, and with all the challenges of staffing right now, you need to also be thinking about keeping your team happy.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Mr. Jordan Boesch CEO of 7shifts, an all-in-one labor management solution.
Listen as we learn:
- How veteran restaurateurs designed this platform to serve the needs of operators
- That it takes just a few clicks to get the “Perfect Schedule”
- How an engaged team providing their feedback and feeling heard lowers turnover by 13%
- How 7shifts tracks lates, no shows and call-outs
A free Mobile APP comes with the platform. You can use it to monitor staff “engagement” at your restaurant, allowing you or your managers to provide additional attention.
Chec…
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Jun 18, 2021
249. Repeat Business, Higher Check Averages, Faster Table Turns - Jon Squire CEO Card Free
The restaurant world has changed. Business is increasing, Customers expect more and staff are hard to find. This is a perfect storm for technology that empowers your customer to order, split checks and pay from their own mobile device which frees your team to deliver greater service.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Mr. Jon Squire, CEO of www.cardfree.com. This is an all-in-one platform that simplifies the ordering and payment process with contactless technology. There is even a delivery function that saves the high cost of 3rd party delivery fees.
Listen as Jon tell us:
- Why Safety and Convenience are your restaurant’s competitive advantage
- How restaurants can increase Check Averages by 30% and more
- The way to increase Repeat Business and Loyalty 2 X
- Faster Table Turns mean more sales and profit
- How your restaurant can deliver food & drink without expensive 3rd party Fees
Why not check out the FREE DEMO at www.cardfree.com…
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Jun 11, 2021
248. This Ain’t Your Mommas Sandwich Shop - Renae Scott of Ikes Love & Sandwiches
Food, Service and Ambiance are the magic dust’’ of any successful restaurant! But when you add LOVE to that equation, you’re going to create raving fans.
That’s exactly what you’ll see in this episode of the Restaurant Rockstars Podcast. Listen as we feel the love speaking with Renae Scott of California based Ike’s Love & Sandwiches. As Chief Marketing Officer, Renae and her team are building powerful loyalty for this fast-growing chain of sandwich shops.
Listen as Renae dishes on :
- The creative vision and driving force behind Ike’s
- Buzzworthy promotions, unique fan connections and effective reward programs
- How Ike’s is gaining ground on the leading players in the Sandwich Space
- Must-Have Technology for the post pandemic marketplace
- The benefits of allowing staff to express individual personalities
And so many best-practices and executable ideas for your own place.
Listen up and Rock On!
Roger
For more restaurant resources: https://restaurantrockstars.…
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Jun 4, 2021
247. Save Money, Food Waste and the Planet - Manik Suri Founder & CEO Therma
Did I ever tell you about when my power went out and I had to move everything in the walk-in to a snowbank?
Its true. Our restaurant had no generator and we couldn't afford to lose thousands of dollars of perishable inventory. I needed a system.
In today’s episode of the Restaurant Rockstars Podcast, Im speaking with Mr. Manik Suri Founder and CEO of Therma. Manik recognized that billions of dollars are lost each year in product and food waste and he decided to make a difference. He created a system with simple sensors that immediately notify you and your team of equipment failure, power outage and even human error if a freezer door is left open. You can take instant action before product and money are lost.
Listen as Manik tells us:
- How restaurants can reduce food waste and improve profit
- The impact of refrigerant emissions on equipment efficiency
- How your operation can save $$$ by changing how you store product
- Why this product gives piece of mind while helping to s…
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May 28, 2021
246. Roger Reflects on 20+ Years of Restaurant Success
When I started my very first restaurant, I was obsessed with 3 things: Service, Quality and creating Amazing Dining Experiences for my guests. I relied heavily on my team to provide their unique talents, experience and personalities that consistently set us apart from our competition.
I was a relentless Marketer and I was also obsessed with Profit and squeezing every dime out of my operation. I really had no choice, my business was seasonal and only open just 4 months per year. There was no margin for error.
In this episode of the Restaurant Rockstars Podcast, I thought I’d go back in time… Two decades to be specific, and reflect on how I came to start my first restaurant. All the challenges, pitfalls, small victories and hard-won successes that I found along the way.
I’m hoping as we come out of this pandemic, that you can get re-inspired and get back that driving passion that got you into this business in the first place. If you’re still standing and your business ha…
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May 21, 2021
245. Restaurant Uniforms Brand Business & Keep Staff Happy - Jim Snediker of Stock Manufacturing
You don't want to run a restaurant, you want to Build a powerful Brand that draws customers, positive reviews and press!
I’m sure you'd agree that your staff are not only the foundation of your operation, but an extension of your brand. Nothing you do is more important than training your staff, keeping them performing their best and inspiring them to dazzle your guests.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Mr. Jim Snediker of Stock Manufacturing Company in Chicagoland. Jim is a “hospitality workwear guru”, and we’ll be speaking all about the importance of cool and quality uniforms that keep your staff happy and customers coming back for more.
Listen as Jim tells us:
- How giving back to the community Doubled their business during the pandemic
- How the top restaurants think differently about uniforms
- The role “Aesthetics” play in creating, building and sustaining your Brand
- Choices between custom uniform programs and those av…
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May 11, 2021
244. Cleanliness, Safety, Innovation & Passion for Hospitality w/Paul Edmondson P&G Professional
What do one of the world’s largest companies have in common with you?
An authentic vested interest in helping your restaurant operation succeed! As restaurateurs and managers, we continue to need all the help and support we can find to get past this crisis. Not just surviving the pandemic, but making your business better for your staff and customers everyday.
Don’t miss this episode of the Restaurant Rockstars Podcast as I speak with Mr. Paul Edmondson, Vice President of Proctor & Gamble Professional. Paul has a true passion for the hospitality industry, and he applies a personal approach to elevate this business.
We’ll talk about:
- The innovation at P & G which led to a quick roll-out of a product proven to kill the virus in 60 seconds, providing 24 hour protection on frequent-touch surfaces
- Why customers are once again visiting restaurants for the food and convenience, but returning for cleanliness and safety
- How the ability to adapt quickly with digital, social an…
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May 7, 2021
243. Drive Sales, Bring in Business, Virtual Ghost Kitchens - Kirk Mauriello, President Virturant
This is not a trick question! Would you like to multiply your restaurant’s sales and bring in more business when you need it without stressing out your staff, or adding more employees?
Then listen to this week’s episode of the Restaurant Rockstars Podcast. I’m speaking with Mr. Kirk Mauriello, the Co-Founder and President of Virturant. He’s going to show you how to expand your marketing reach and bring in more business when you need it the most.
How is this possible you may be asking?
Whether you serve Breakfast, Lunch, Dinner or all 3, you create a “virtual” ghost kitchen within your kitchen. Suddenly you’re restaurant is casting a really broad net that brings in the business…. Anywhere from an extra $500 to $2,000 per week times the number of different brands you choose.
Best of all, you’re restaurant isn’t losing profits from the delivery service. The customer is happily paying extra for the convenience, and they have no idea where the food is coming from.…
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Apr 30, 2021
242. Unstoppable Company Culture & Brand-Building - Sal Melilli CEO Hooters & Hoots Wings
This restaurant needs no introduction. Your first thought might be orange hot pants, calendar girls and sex appeal, but this brand is going much broader and shifting its focus to a more well-rounded appeal.
If nothing else, Covid changed the consumer’s mindset to “escape”. Escape from restriction, escape from routine and most of all escape from the rigors of daily life. Customers are now coming back to restaurants, and now they care more about the experience than ever before.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Mr. Sal Melilli, the CEO of that famous chain called “Hooters”! Sal will tell us that dining out is first about the experience. He’s Italian and his belief in hospitality comes from the long-standing tradition of Sunday dinner with family. We all seek these experiences. Gathering once again together with friends or family, sharing good food and good times. This is our culture, our heritage and it binds us all together.
N…
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Apr 23, 2021
241. Hot Concept, No Lines, No Waiting for Food - Karalyn White Paramount Fine Foods/Box'd
In this episode of the Restaurant RockStars Podcast, I speak with Ms. Karalyn White of Paramount Fine Foods, creator of Box’D.
Listen and learn how this Middle Eastern food concept trades front of house order-takers for chefs and a concierge team, delivering healthy food fast.
Here’s how it works:
After placing an order – either through the Box’D mobile app or via in-store kiosks, Box’D chefs prepare fresh and healthy meals, using fresh vegetables, signature spice blends, and high-quality proteins, to make a customer’s “box” just the way they like it.
When the food is ready, they’ll deliver it to an in-store “digital cubbie”. The customer is notified on their mobile device and on the face of the cubbie so they can just grab their food and go!
It’s all about healthy food and contactless, touchless safety.
This may be the future of quick-service. Check it out at: https://www.boxdbyparamount.com
Now Go out there and Rock YOUR Restaurant!
Roger
For more Restau…
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Apr 16, 2021
240. Health & Safety Are The New Luxury - Ron Gorodesky Founder & CEO of Refined Hospitality
Exemplary service, hospitality and exclusivity are hard to achieve in any restaurant or operation, yet are highly sought by your customers. We all want to feel special and important, and those businesses able to deliver the “personal touch” will capture our business.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Ron Gorodesky Founder and CEO of Refined Hospitality. He is a leading hotelier who tells us that the new normal is about health and safety. Delivering these authentically through your team will give you the strongest advantage over your competition.
I love speaking with kindred spirits who are passionate about customer service and this episode really zeroes in on what it takes and how to deliver.
Listen as he tells:
- How to motivate, train and deliver extraordinary guest experiences through your team
- What it means to “Lead by Example”, gain respect and foster team spirit
- How rotating staff through positions increases morale and enh…
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Apr 9, 2021
239. Pride, Tradition & Hard Work Grows this Greek Restaurant - Yianni Kosmides Apola Greek Grill
It’s hard enough to start and successfully operate a restaurant in this country. But imagine doing it with numerous restaurants, while raising a family in a foreign land. This is the birth of a proud family legacy, and generations of pride in our business.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Yianni Kosmides of Apola Greek Grill. He is a Greek native who with his brother Stefano, cut his teeth at an early age helping run every part of the family business.
We’ll learn of their father Dimitri’s pride, strong work ethic and deep love of tradition which fueled the boy’s own restaurant dreams. After selling the family restaurants and starting to enjoy a well-earned retirement, Yianni and Stef convinced their father to help them launch Apola Greek Grill, now a growing franchise based in California. Together this family is introducing Greek street food culture to the good old US of A.
This episode is all about the “Secret Sauce” of runnin…
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Apr 3, 2021
238. Legacy & Soul Are The Cornerstone Of This Brand - Rafael Martinez De Sanzo & Jillian Butta
Every now and again, I meet wonderful people filled with passion and zest for life. Often, this translates into doing good for others and being fulfilled. Combined, these traits have become a business sharing the products of a romantic country, struggling to emerge from economic adversity.
In this episode of the Restaurant Rockstars Podcast, I speak with Rafael Martinez De Sanzo, better known to his friends as “Rafa”, a born and raised native Argentinian. Joining us is Ms. Jillian Butta, formerly Rafa’s student and now C.O.O of www.AuthenticArgentina.com
Rafa is a Gaucho by birthright and now a landowner, rancher and exporter. A Gaucho is defined as a nomadic, colourful horseman and cowhand of the Argentine Pampas (grasslands). Gaucho’s have remained folk heros similar to the cowboy in western North America; and although they both work with cattle, here is where the similarity ends. We learn of the noble Gaucho’s love of the land and tradition that is untainted by economic…
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Mar 26, 2021
237. Hospitality Impresario James Geier Dishes on his Hot Restaurant
Every now and again I meet a true hospitality innovator. Someone who sees around corners and whose vision anticipates trends before they happen.
In this episode of the Restaurant Rockstars Podcast, I speak with Mr. James Geier. He’s an artist, sculptor and designer at heart, turned restaurateur and event impresario (more on this in a moment). For nearly 3 decades his design studio 555 International has been revered by top sports teams, leading hotels and Michelin Starred restaurants for creating cutting-edge experiences.
James predicted that Chicagoland’s Fulton Market Warehouse District would ultimately become one of the hottest restaurant and entertainment draws in the Midwest. In an area now populated by pricey upscale eateries, he created “Morgan’s on Fulton Event Space” and “Marvin’s Food and Fuel”.
With a nostalgic look back to the 50’s and 60’s, Marvin’s features a sit down or take-out experience offering classic comfort food and “TV Dinners”. Rathe…
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Mar 19, 2021
236. Create Marketing Firepower with Your Domain Name - Stu Maloff, Founder Restaurant Brands
To build a powerful restaurant brand, you don’t need a Marketing Degree from Business School.
You need imagination, creativity and an expert in your corner.
What do you want your guests to think about your place? What image do you want to present? Will your ideas lead to more business and positive reviews? How will you convince customers to come in the door?
In this episode of the Restaurant Rockstars Podcast. I’m speaking with Stu Maloff, Founder of www.restaurantbrands.com, the premier restaurant domain name marketplace.
Whether you’re just starting your first location or you’re a veteran operator, you need a great restaurant domain name to complement a great restaurant website. You will likely want a .com domain, it’s what people expect. You certainly don’t want to lose business or traffic to your site because customers can't find you.
You want a web address immediately recognizable, on-brand and on-strategy. Your domain name should instantly tell the customer who…
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Mar 12, 2021
235. This Restaurant Franchise Defies Odds w/ Incredible Growth - Jodi Boyce, V.P. Teriyaki Madness
I’ve watched several concepts thrive during the pandemic, but this one defies the odds with incredible growth during the peak of Covid.
Imagine opening 25 new locations while the pandemic is devastating much of our industry. If that’s not crazy enough, believe that these new franchise restaurant stores actually rang a 45% increase in grand-opening sales over those that opened pre-pandemic. There’s some powerful stuff going on behind the scenes, and you’ll hear all about it.
So listen on as this episode of the Restaurant Rockstars podcast brings you Jodi Boyce, Executive V.P. of this hot concept called Teriyaki Madness. With over 100 stores across the country and new stores in Canada and Mexico., this may be your next opportunity.
The success model centers around their mobile App to order for pickup, delivery or catering. Next, it's the healthy (or not) menu where you choose bowls, apps and mouth-watering sides… and don’t forget the teriyaki.
We’ll be talking:
- Th…
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Mar 5, 2021
234. Free Government Money - Grab It
Many of us, myself included have been relentless in getting our fair share of all the free government money that keeps on coming. So you want to pay close attention and hang on every word in this episode of the Restaurant Rockstars Podcast, as there is yet more free money falling from the sky.
I’m speaking with Matthew Patrick, Founder & President of “Whirks” and Patrick Accounting and he will tell all on how your business can qualify for a sizable sum from the new Employee Retention Tax Credit or ERTC.
You’ve already paid hefty payroll taxes in 2020 and now in the new year, so why not get a good chunk of it back direct from the government now?
For 2020, you can qualify for 50% of wages paid to each employee (plus health care benefits) up to a maximum of $5,000, and for the first two calendar quarters of 2021 (and maybe later quarters), this increases to 70% or a maximum of $7,000 per employee.
We’ll also tell you what to do if you started a new business last year or pur…
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Feb 26, 2021
233. This Iconic Donut Shop is Making Dough!
Imagine building a brand almost as recognizable as McDonalds.
Sweet right?
In this episode of the Restaurant Rockstars Podcast, Jaime Oikle of Running Restaurants and I speak with Mark Kelegian. Mark is the President and master brand-builder of Randy’s Donuts. Randy’s is a super-powerful brand that is both pandemic-proof and iconic. This brand is also internationally recognized and growing fast!
Listen or watch as we discuss:
- The history and future of this iconic donut shop brand
- How Randy’s has grown and is opening new locations despite the pandemic
- The importance of consistency in product quality, customer service and vibe
- Randy’s staff training philosophy and best practices
- The Randy’s Donuts Franchise Opportunity
Be sure to watch the episode if you would like to “virtually” experience 58 mouth-watering varieties of donuts!
Now go out there and Rock Your Restaurant!
Roger
For more restaurant resources: https://restaurantrockstars.com/
Thank you to…
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Feb 19, 2021
232. Restaurant Software That Keeps Your Customers Safe & Business Booming
What if you could offer your customers the ability to open their own tabs, split checks, pay and leave tips using contactless technology at their leisure. This is the future of restaurant service and true hospitality.
In today’s episode, I’m speaking with Tim McLaughlin, CEO of GoTab and a fellow restaurant owner. Tim’s come up with a way to put control in your customer’s hands leaving your service staff more time to serve & sell and less time swiping cards.
Listen as we discuss how GoTab helps your restaurant put Hospitality First:
- 1 on 1 communication and personal interaction with the customer
- Receive guest feedback and address any issues that arise before the customer leaves the restaurant
- Pay and go feature from the customer’s device that provides larger check averages & tips
- GoTab works with your POS or as your new POS system
GoTab is built by restaurateurs for restaurateurs. With this podcast, they’re offering Free Activation for Curbside Pickup & Del…
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Feb 11, 2021
231. I Bought Another Restaurant
The sands of running restaurants keep shifting. The minute you think you’ve made a key-pivotal decision, the rules change again, and it’s back to the drawing board.
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.
“From One Operator to Another”, I’ll be sharing my pivots, hurdles, missteps, small victories and key-learnings . I call it “Street Fighting” and we’re all in it together.
I believe your restaurant needs Just “3” Things to get past this crisis and emerge stronger than before.
Why not focus your attention on how to:
- Control your Costs & Maximize Profit
- Train & Develop your “Dream Team” Staff
- Market & Build Intense Customer Loyalty
It’s time to work “ON” your restaurant now to not only survive but find true success and peace of mind. It’s j…
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Feb 5, 2021
230. Learn Why This Burger Franchise is On-Fire!
I’ve always believed a great restaurant website brings the food, drinks and experience to life for the customer and draws them in.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Tony Darden and Ted Beaman of a red-hot burger joint called Mooyah www.mooyah.com! I’ve always believed this business is all about entertainment, and these guys bring that showbiz approach to their customers.
Listen on as we talk about their “Lifestyle Burgers”. Not only can you get double decker Certified Angus Beef, but also 100% fresh Vegan burgers, Paleo burgers, Keto, Low Cal and Gluten Free choices on top of the fries and shakes people are craving.
We’re going to talk about their pandemic challenges and pivots:
- Digital Menus
- “Give-back to the community” fundraising
- Staff Training approach
- Rewards Program
- Delivery & Catering
- Their hot Franchise Opportunity
and so much more.
Don’t miss this one.
Now go out there and Rock YOUR Restaurant
Roger…
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Jan 29, 2021
229. How to Increase Restaurant Profit during the Pandemic
If you’re a sports fan, you probably like sports bars. Before the pandemic, you’d enjoy gathering with friends sharing beers and great food watching incredible victories and heart-wrenching defeats. It was a weekly ritual that suddenly came to a screeching halt.
Today I’m speaking with Geo Concepcion the CEO of Greene Turtle, a once fast-rising chains of sports bars. He had a thriving business with multiple locations and hundreds of employees, then out of the blue he was forced to shutter locations and furlough hundreds of employees. This episode is all about rebuilding a brand.
It’s so easy to take business for granted when things are going well. What are you doing now to not only survive Covid, but come out stronger in 2021?
The learnings are in this episode
Listen as we discuss:
- Pivoting from an in-house experience to Take-Out
- Rebuilding consumer confidence to re-open stores
- Community based goodwill that’s growing sales
- A powerful rewards program that driv…
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Jan 22, 2021
228. How To Rock Amazing Customer Service
If you want to run a restaurant and be like every other restaurant, go for it. If you want to build a brand, stay with us.
This is a powerful episode of the Restaurant Rockstars Podcast. It's different and a bit unconventional, but stay tuned to learn how to dominate your competition by becoming “notorious” in your marketplace. You do this through great customer service.
I’m speaking with Mark Quinn & Mark Kinsley of “Dos Marcos” – They both run mattress companies; but the truth is, they are really customer service gurus! In fact, they even wrote the book about it! It’s called “Come Back to Bed… Attract More Foot Traffic and Make People Fall in Love with your Store”!
Listen as they dish on:
- Either Creating a Culture, or Tolerating It!
- The Emotion in your Business, you either have it or you don’t
- Why customer’s life transitions are opportunities for transformations
- Stories of your restaurant that light up Social Media and Online Reviews
- How to cre…
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Jan 14, 2021
227. Why You Need A Food Delivery Service for your Restaurant
During this pandemic and reduced consumer confidence providing a food delivery service to your customers is a must! But you’re probably thinking where to begin?
Well hold on, we’ve got you covered. In this episode of the Restaurant Rockstars Podcast, I’m speaking with two guys who can set up your restaurant delivery service from soup to nuts. If you need vetted, insured drivers, they have it. If you don't have an “online ordering system”, they can set you up. If you haves some of the pieces, they can fill in what you need.
Joshua Kopel, fellow Michelin starred restaurateur and longtime friend of this podcast has partnered with Roger Avats, a tech wiz to create a turn-key food delivery service solution In-House Delivery.
Listen as we learn:
- How to inexpensively set up your in-house food delivery service
- How to save money, reduce delivery costs 25 – 50% and keep control
- How you can get your service up and running in a day or so
And Most Important, how to own…
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Jan 7, 2021
226. How to Dazzle Your Customer with Superior Customer Service
I’m a huge believer that training your staff to provide Superior Customer Service is “Job 1” for any business, especially restaurants. In the thousands of details in running your restaurant, nothing will build your business faster, nor have a greater impact on your profit and bottom line. This is more important now during the pandemic than ever.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Dr. Kelly Henry, a man who built his chiropractic practice into multiple clinics from the foundation of providing consistently exceptional customer service. Now, he has re-invented himself into a customer service coach and author of the book “Define and Deliver Exceptional Customer Service”, due out mid-January 2021.
Stay tuned as we discuss:
- Hiring for Attitude vs. Experience and teaching the rest
- Praising performance 4X vs. a 1-time reprimand
- How to transform Unremarkable restaurant service experiences
- Training staff to be consistently “Customer…
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Dec 18, 2020
225. How A Breakfast Restaurant Grew During The Pandemic
I own a breakfast restaurant and this pandemic has hit us hard! We’ve been forced to pivot several times since March. We’ve shrunk our menu, shrunk our staff, closed our dining room, opened it back up and turned ourselves into a Grab N Go market… all in the name of survival and future success. Government relief funds have been our Godsend and is giving us the chance to pivot again with an all-new concept for 2021.
So its appropriate that in this episode of the Restaurant Rockstars Podcast, I’m speaking Robert Maynard, the CEO of a fast growing breakfast restaurant franchise chain called Famous Toastery. They’ve been hit hard by Covid as well, but they actually turned closing stores early in the crisis into a growth strategy for the future. This is not your granddad’s diner folks, but an innovative concept poised for significant growth in the segment now and after the pandemic. Robert’s a passionate company leader with lots of experience to share.
Listen as we learn…
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Dec 4, 2020
224. Using Online Culinary School To Uplevel Your Business
Whether you’re a restaurant owner, chef or line cook, now may be the time to uplevel your kitchen talent. This pandemic keeps on keeping on, but you’re future in this business depends on your creativity, skillset and value to your employer.
So why not consider taking cooking classes online?
In this episode of the Restaurant RockStars Podcast, I’m speaking with Ken Rubin, Chief Culinary Officer of Rouxbe, the world’s leading online culinary school. Ken’s experience comes from top level management at Le Cordon Bleu, as well as the Natural Epicurian Academy of Culinary Arts.
You’ll hear all about Rouxbe’s world-class instructors, the extensive range of online culinary classes to take at your convenience, and even eLearning these skills in multiple languages.
Check out www.rouxbe.com and get inspired.
Now go out there and Rock Your Restaurant!
Roger
More Restaurant Resources: https://restaurantrockstars.com/
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Nov 26, 2020
From my heart and home to yours - Happy Thanksgiving
Finding gratitude and hope this holiday...from my heart and home to yours.
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Nov 20, 2020
223. Sommelier Disrupts and Succeeds during Covid-19
Imagine a teenage passion for cake decorating leading to a high-flying career opening and investing in numerous restaurants, consulting to top hospitality groups, and then just before Covid hit, opening a new wine bar and restaurant.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Lindsey Anderson, a top sommelier and now proprietor of UVAE Kitchen & Wine Bar in Chicagoland.
During these challenging times, we could all use a dose of best practices so Tune-In, listen and learn as Lindsey dishes on her decades of success.
We’ll hear how Lindsey:
- became a top sommelier and wine expert
- her inspiration to open a new food concept centered around wine tasting and pairings
- how wine flights with shared plates, virtual wine dinners and a wine club are now Uvae’s competitive advantage
- what she’s done and doing to pivot during Covid-19 including Virtual Wine Dinners and Brunch for 2, Uvae’s Wine Club and selling Retail Wine-related Merchandise
Stay tun…
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Nov 13, 2020
222. Effective Restaurant Marketing Strategy Using Artificial Intelligence
For those unfamiliar, Artificial Intelligence allows software to think like and interact with humans. This provides a great opportunity to optimize your restaurant marketing strategy.
Listen to see how you can capture key information on your customers such as “how frequently they visit, their favorite menu items and even what they spend”. With text or email, Jerry shows how you can deliver powerful marketing promotions to your best customers or less frequent diners. Interestingly, iOrder can even make food & drink suggestions which raises check averages.
Jerry AbiogIn this episode of the Restaurant RockStars Podcast, Jaime Oikle of Running Restaurants and I are speaking with Jerry Abiog, the Co-founder and Chief Marketing Officer of iOrder, an artificial intelligence driven digital menu.
This platform works for Dine-In, Curbside Pickup or Delivery and offers contactless ordering and payment to keep your staff and customers safe.
We understand the system speeds up service which a…
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Nov 6, 2020
Episode #221 30 Year Guru Dishes On Restaurant Success
You have to tune in this week as I’m speaking with Max Sheets, an illustrious 30 year veteran of restaurant start-ups, major restaurant chains and restaurant franchising. From concept and menu development to finding the real estate, staffing, leading by example, critical numbers and all-important brand building, Max has achieved restaurant success! Here’s a true restaurant evangelist!
I speak to some pretty amazing people on the Restaurant RockStars Podcast, but every now and then I’m blown away by an episode that has so many powerful nuggets and key-learnings that every operator can benefit from.
Now he’s doing it again, starting a restaurant chain with a new fast-growing restaurant concept, a restaurant chain called ChickNMax. Even though we’re all in the midst of this crazy pandemic, it’s not slowing Max down. In fact, stay tuned and you’ll learn some powerful ideas and concepts to apply to your own operation.
We’ll be talking about starting a restaurant including:…
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Oct 30, 2020
220. How To Stop Negative Online Reviews
How do you deal with negative online reviews? Before the days of Yelp and TripAdvisor many of us used comment cards and secret shoppers to obtain feedback, myself included. Sure these were ways to track customer satisfaction and even build a database, but there’s a better, simpler and more effective way.
Now your customers can bring issues to your attention digitally before they leave the restaurant and anonymously if they choose. Many customers are embarrassed to complain in person, but give them a way to tell you in a manner they choose and you’ll improve your operation and have a powerful competitive advantage.
In this episode of the Restaurant RockStars Podcast, I’m speaking with Matt Selbie of www.opiniator.com. His system allows immediate customer feedback via mobile device with a digital comment card. Your staff take appropriate action, recover the situation. They will satisfy the customer, retain their loyalty and prevent negative online reviews!
Listen on as Ma…
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Oct 8, 2020
219. Step By Step How He Built A Successful Restaurant Empire With Nick Bogacz
In this episode of the Podcast, my friend Jaime Oikle of Running Restaurants and I are speaking to a restaurateur with the magic touch. Our guest is Nick Bogacz of Caliente Pizza & Draft House. Nick is building a successful restaurant empire with street smarts, gut instincts, proper systems and a flair for promotion.
Firstly, Nick will share his key learnings. Secondly, he will share his thoughts on running profitable restaurants during the Covid Crisis. I don’t know about you, but this pandemic continues to turn restaurant businesses upside down. That being said, you will be happy to know, he has some answers.
To be specific, Nick is going to share:
• How To Run a business, Not A Restaurant
• The Specific Systems Your Restaurant Needs Right Now
• How To Motivate,Train & Incentivize Your Staff To Perform And Build Your Business
• How To Implement Proper Cost Controls and Maximize Profits
• The Importance of Implementing Marketing Hooks That Set Your Restaurant…
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Oct 1, 2020
218. Everything You Need To Know About Restaurant Furniture
From time to time, our restaurants need a makeover, a fresh new look and furniture makes the biggest splash. It’s not only greater comfort for your guests, but just the thing to transform your ambiance. Maybe now’s the time to think furniture while your dining room may still be idle or you’re looking to Up the “Wow Factor” in your place.
In this episode of the Restaurant RockStars Podcast, I’m once again with George Deeb, CEO of Restaurant Furniture Plus. They’re the largest online source of restaurant, hotel and hospitality furniture on the planet.
Listen on as we talk:
- Floor plans and how much furniture you need (don’t forget to order enough once the seating and spacing restrictions are lifted)
- Durability, functionality, materials and style to fit your atmosphere
- Current trends and timeless styles that will still look great years down the road
- Over 10,000 commercially available products vs. custom manufactured furniture to your specs
-…
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Sep 17, 2020
217. Key Learnings from an Illustrious Restaurateur w/Elizabeth Blau of Honey Salt
I get to speak to some pretty fascinating people in this industry and I love talking shop. its amazing how much we can keep learning from others who share our passions, our challenges, our pain and out triumphs.
In this week’s episode of the Restaurant RockStars Podcast, I’m speaking with Elizabeth Blau of Honey Salt in Las Vegas. Elizabeth is highly acclaimed as a 30+ year veteran restaurateur, a James Beard nominee, Judge on “Iron Chef America”, as well as in-demand consultant. Interestingly, she is also widely credited as the person who transformed Las Vegas into the “Celebrity Chef” destination that it’s now known for.
Listen on as we discuss:
- Elizabeth’s amazing backstory, some of her early culinary influences and amazing people she’s worked with
- How she manages eight restaurants in both Canada and Las Vegas
- Her philosophies on training, staff performance and the customer experience
- Pivoting during Covid-19
- The “Keys” to restaurant s…
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Sep 11, 2020
216. Now’s the Time to Plan for the Future w/ Ashley Micciche of True North Retirement Advisors
These are crazy times and no-one knows what the future holds.
This is precisely why you should take control, plan for your future and the future of your business.
In this episode of the Restaurant RockStars Podcast I’m speaking with Ashley Micciche, the CEO of True North Retirement Advisors. You may or many not be ready to retire due to Covid or other reasons, but this show is really all about how you can protect and grow the value of your business now during this pandemic.
Ashley will explain:
- Why now is the time to plan for the future
- What type of business planning is most essential
- Perfect timing to transfer ownership of a family business to the next generation
- Employee Ownership opportunities and the process to do so
- How a strategic acquisition can accelerate business growth
and
- How your business can protect itself, its employees and investors if you or other owners die or become disabled.
You’ll want to stick around for the entire episode as Ashley al…
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Aug 28, 2020
215. Disrupt your Competition & Build your Business w/ Brett Gould & Kevin Bessy of Humdinner
Long before the crisis hit, drive-thru’s changed the way restaurants served their customers. The opportunity is now greater than ever to take the standard drive-thru up a notch or two with customer safety, convenience and entertainment paramount. It’s time to work “ON” your business, not just to survive this crisis but to dominate your competition.
In this episode of the Restaurant RockStars Podcast fellow industry Pro Jaime Oikle of Running Restaurants and I are talking to two guys who have revolutionized the “Drive-Thru” as we know it. Brett Gould and Kevin Bessy of “Humdinner.com” are two serial entrepreneurs disrupting the old normal. They share so many key-learnings about business, innovation and true competitive advantage.
Listen as we discuss:
- True contact-less multi-lane drive-thru operations
- “Menutainment” that brings customers back again and again
- Powerful marketing insights and customer data from Artificial Intelligence
- Consumer safety…
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Aug 14, 2020
214. Is It Time to Franchise Your Concept w/Anthony Leone
If you have a concept your customers love, this might be the time to think about expanding your business.
Covid has hit us all really hard, but never perhaps have we had more time to focus on improving our business and even growing it. This is not just a survival story, but a way forward to build true success and a lasting legacy.
In this episode of the Restaurant RockStars Podcast, I’m excited to be talking to Anthony Leone, a veteran operator with vast experience with some of the most-recognized and leading chain concepts. Now he’s helping others develop their concepts into viable and lucrative franchise opportunities.
In this episode, we’ll cover soup to nuts:
- The Franchise process and where to begin
- What concepts translate best to a franchise model
- The importance of “Systemizing” your existing business before you start a franchise
- The Legal ins & outs and how to save yourself lots of money in attorney fees
- Necessary training the Franchisor needs t…
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Jul 29, 2020
213. Find New Opportunity as a Personal Chef w/Chef Donna G of the Personal Chef Network
Covid-19 has turned all of us upside down, but it’s also been a huge opportunity… a time to flesh out your business, tighten things up, make necessary changes and pivot to a more profitable business model.
Many of you are trained chefs and culinarians. Possibly you’ve lost your cooking gig, or your hours have been reduced and you need a new opportunity. What to do?
Listen to this episode of the Restaurant RockStars Podcast. I’m speaking with Chef Donna G, Founder of the Personal Chef Network.
Donna’s a graduate of the demanding “Le Cordon Bleu” Cooking School, and she has found a new opportunity not only as an in-demand Personal Chef herself, but as an inspiration and trainer teaching others how to start their own personal chef business.
There’s a huge demand right now for personal chefs in private residences, catering and special events all across the country.
We’ll be talking all about:
- How to start your own new business
- What client’s are looking fo…
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Jul 23, 2020
212. Humble And Genuine Describe This Dynamic Entrepreneur w/Joshua Kopel
About a year ago I was fortunate to interview Joshua Kopel for the Restaurant RockStars Podcast. At the time. Joshua had opened an incredibly successful bar on the Hollywood Boulevard Walk of Fame and had opened a Michelin-Rated restaurant in LA called “Preux & Proper”.
Amazingly Joshua had limited experience, but his charismatic personality and sincere passion for hospitality were the keys to his success. He inspired a team to create a dining experience unlike any other, in arguably one of the most competitive and trendy restaurant cities on the planet. As if that wasn’t impressive, he achieved a Michelin rating and many esteemed accolades.
After all the blood, sweat and tears building a restaurant and brand; Covid hit and much like the rest of us, he was forced to shut down his restaurant.
It made little sense to re-open during this crisis when margins pre-Covid were stretched to the thin limit. Preux & Proper has a bright future someday down the road, but for now as any…
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Jul 16, 2020
211. Contactless Ordering & Payment to Boost your Business w/ Robbert Bregman from TableDuck
Its no secret that customers are spooked… all this terrible news every day has them running for the hills and not your restaurant. But here’s the opportunity:
If you show them that you’re restaurant cares about their safety, follows all best practices and gives them a contactless experience, they’ll gain confidence and your business will grow.
In this episode of the Restaurant RockStars Podcast, I’m speaking with Robbert Bregman from TableDuck, a company that has figured out how your customers can order from you from anywhere safely via Messenger Apps like “FB Messenger” or “What’s App”? Lots of people communicate with their friends and family all the time using Messengers, so why not with your restaurant.
Interestingly, TableDuck uses a “chatbot” as the heart of its technology. That’s a computer program that simulates a conversation with humans over the internet… Now, your customers can place their order and pay without contact for Dine-In Service, D…
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Jul 9, 2020
210. Paramount Customer Service Starts With Outstanding Employee Experiences w/Jill Raff
Imagine learning the secrets of success from some of the world’s most recognized and powerful brands and then applying them to your business.
You can!
In this episode of the Restaurant RockStars Podcast, I speak with Jill Raff of the Jill Raff Group. Jill brands herself as a “Customer Experience Strategist” and we dive deep into the true meaning of hospitality and paramount customer service.
Jill cut her teeth at an impressionable age shadowing her father in the family McDonald’s franchises, and was forever influenced by meeting and learning from Ray Krok himself. She went on to an impressive career first graduating from Le Cordon Bleu in Paris, then later working in the pastry kitchen at famous Harrod’s in London, followed by a Michelin Starred restaurant in Italy, and even appearing on the “Today Show”.
Listen on as we chat about:
- Leading by Example and Empowerment
- Providing “Celebrity Customer Experiences”
- How restaurants can transform their te…
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Jul 3, 2020
209. Our Cheese Was Moved, Now What?
Covid-19 blindsided us all and hit like a ton of bricks. Maybe your business was strong and things were good last February. Now a few months later, no-one knows when the roller coaster ride will end. Many of us have re-opened with limited service and restrictions. Just when we were starting to get back on our feet, the rules change and maybe you’re now being forced to close again as Covid is resurging in many states.
There’s a big lesson here. When business is good, it’s human nature that we take things for granted and ride the wave instead of planning ahead, systemizing our business, making it stronger and what I call “Bulletproof”.
In this episode of the Restaurant RockStars Podcast, I’m speaking with my good friend and fellow industry Pro, Jaime Oikle of RunningRestaurants.com Jaime had this idea to talk about what we can do now to not only survive, but put our business in the best position to really come out of this crisis and succeed big, so stay tuned.
The boo…
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Jun 26, 2020
208. The Latest Scoop on PPP, EIDL and Forgiveness
In this episode of the Restaurant RockStars podcast, I’m speaking with Matthew Patrick, Principal of Patrick & Associates, a CPA firm specializing in the Paycheck Protection Program and Economic Injury Disaster Loans. We’re going to cover all the ins and outs of these programs, and most important how to maximize or get complete forgiveness for your PPP!
Listen on as we cover:
- The different programs: PPP vs EIDL Grant vs EIDL
- EIDL approvals are still coming
- The favorable terms of these loans and how this has improved since you got your money
- Initial challenges if you got money early with Round 1 or 2 and what’s happened since
- Big Changes in the timing and use of funds with a lengthy extension
- The complicated application and chances for forgiveness
and much more…
Best of all, if you haven’t yet applied for these bailout programs; as of this recording early in June, there was still money available. So our best advice would be to talk to your banker or len…
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Jun 18, 2020
207. In a Sea of Marketing, this Really Works!
So many restaurants spend and spend on marketing hoping to make something stick! It’s really a shotgun approach dumping money out the window or throwing darts at a board. Problem is you don’t know what’s going to work unless you try, but unless everyone who walks in your door tells you why they came in, you’ll never know.
So today’s guest on the Restaurant RockStars Podcast is Matt Plapp of ROI Experts. He throws all that to the wind and gives you the straight skinny on marketing that really works. He knows as he’s been to the brink and back before building his company that now helps other operators explode their marketing programs, build effective lists and drive insane customer loyalty.
One of the coolest things we talk about is what Matt calls creating an “Emotional Connection” with the customer. Building that powerful loyalty is like money in the bank. Think of what the lifetime value of each customer is really worth if they become raving fans of your business…
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Jun 6, 2020
206. Leading Chefs Unite to help Hospitality Workers
Never have we seen a crisis so devastating to our business, and never have we seen so many rally together to help however we can.
This episode of the Restaurant RockStars Podcast is all about an initiative to help those industry workers most affected. I’m speaking with Sean Weissbart, a NYC attorney specializing in setting up tax-exempt non profit organizations who has teamed with Danny Meyer of Union Square Hospitality Group, Daniel Boulud and Thomas Keller to create a 501 (3C) company raising funds for those in our business who need it most - our front line employees.
We’ll talk about:
- the initial goals and framework for this charity
- the obstacles and how they were navigated
- who it will benefit and how
- tax benefits and IRS exemptions
- differences and overlap with the Paycheck Protection Program
and how this initiative can inspire any of us to create something similar or assist our industry in another way. We’re all affected by Covid-19, but the bright li…
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May 29, 2020
205. A Contactless Order & Pay Solution
The new normal is contactless ordering & payment. If you have pivoted or are ready to pivot your business model to take out, curbside pickup and delivery, here’s a solution.
In this episode of the Restaurant RockStars Podcast, I’m speaking with Laurent May, leader of READY. Ready is a virtual ordering system that allows your customer to view your menu digitally, place the order and pay without cash virtually anywhere they are. They can even split checks.
Customers can also leave online reviews and even set up their own “Ready Profile” to earn loyalty program rewards at your restaurant.
Think of it this way… waiting customers cost your restaurant money, mixed up orders costs you money, bad reviews cost money.
It's all about hospitality, convenience and safety
If you want to learn more, you can check out Ready at this link:
https://readytopay.com/restaurantrockstars
They are offering a Free Demo and from what I understand they are currently waiving standard service fee…
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May 21, 2020
204. Restaurants Share Covid-19 Aftermath & Solutions
The Government has all but shut us down, and returning to days of normal is still out of sight for most of us. We’re scrambling for a new plan and that plan keeps shifting day by day. What to do next?
In this episode of the Restaurant RockStars Podcast I speak with George Deeb of www.restaurantfurnitureplus.com George and I originally recorded an episode on all things furniture for your operation (stay tuned for this in a future episode), but then the crisis hit and George sent out a Covid-19 Survey to 30,000 restaurants and the results are telling.
We’ll talk about how the industry has been hit:
- From the largest international chains to single location everyday operators
- Sales Declines and some surprising upswings
- Closings and Pivots
- Relief Loans and Grants
- The critical numbers you need to know
and of course how this industry is rallying together to not only support each other, but what to expect for the future.
If your restaurant has been closed an…
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May 1, 2020
203. Greater Efficiency And Profits At Your Fingertips
This crisis has hit us all like a ton of bricks, and we can either cry in our soup (pardon the pun) or kick some A!
Now that our restaurants are either idle or we’re offering limited service, we have a choice. We can either muddle along and hope for the best when things get back to more of a normal, or we can create a whole new game plan today and improve your operation for greater efficiency and greater profit! Chances are you may have more time now than you did pre-Covid to actually plan and execute. So listen up.
In this episode of the Restaurant RockStars Podcast, Tony Smith the CEO and Co-Founder of Restaurant365 will show us an All-in-1 system for your restaurant that consolidates your Accounting, Inventory, Scheduling, Sales Reporting and Manager Logs, so you have all this info at a moments glance at your fingertips… Its also Cloud-based so you can see it from anywhere. The on boarding is straight forward and its a quick learning curve.
I met Restaurant365 at the NRA Sh…
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Apr 23, 2020
202. An Objective View of Modern POS Systems + Pivoting
RockStars: The fact is that you need technology to run an efficient and profitable restaurant operation, and everyday, new software is coming on the market. Whether you are a veteran, brand new or aspiring operator; Its our goal at the Restaurant RockStars podcast to bring you new technologies so that you can make an informed decision for your hospitality business.
LATE BREAKING NEWS: Since this episode was recorded, Covid-19 has turned our industry upside down forcing us to pivot our operations.
Although this episode is about Lavu POS, Lavu has itself pivoted to focus on MenuDrive, their online ordering and delivery platform. Make sure to listen to my addendum to this episode to hear how quickly you can integrate MenuDrive to your existing POS and be up and operating with it in as little as one hour! Go to www.menudrive.com Also of note: Lavu has waived hosting fees for customers shut down by the virus.
At the heart of your operation is of course your Point of Sale system. I…
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Apr 17, 2020
201. Stay Connected To Your Customers
This crisis is turning our industry upside down, and we are pivoting almost daily to stay in business and stay relevant with our customer.
What every restaurant needs right now is to notify, communicate and keep the customer informed as to the status of your business.
In this episode of the Restaurant RockStars Podcast, I’m speaking with Tasso Roumeliotis, the founder of NUMA, a virtual business answering service. Tasso shows us how this technology can represent your brand and be an extension of you and your management team, even if you’re not in the restaurant.
Numa works with any existing phone line, computer or tablet to communicate via automatic phone and text messaging:
- Hours of Operation
- Menu Updates
- Delivery Options
- Text Order Taking
and even answer Frequently Asked Questions, as well as personalize your business and your brand amazingly through Artificial Intelligence technology. The Numa App also alerts you of incoming texts and voice mails so you can…
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Apr 2, 2020
200. Making The Most Of Downtime During Covid-19 - A ROUNDTABLE
RockStars…this is it, our BIG 200th Episode of the Restaurant RockStars Podcast and it comes at a most CHALLENGING time.
This crisis is unprecedented and the worst disaster to ever hit our industry. The Stats are staggering: Hundreds of Billions of Dollars Lost, Millions and millions of our employees out of work and worst of all, complete uncertainty for the future. When will we be able to re-open our restaurants? Will there be a crush of business, or will it take time to get back to normal? No-one has the crystal ball.
But, one fact is clear. Now is the time to put your business systems in place. To give yourself a fighting chance not just at survival, but true success. Greater than before the crisis, much greater than business as usual.
With me today are leading food industry professionals from two broad-line distributors… partners that care about relationships, about providing service and value-added to customers and most important, sharing their decades of experience and h…
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Mar 19, 2020
199. How To Protect Your Business During The Coronavirus Pandemic - SPECIAL EDITION
This situation is unfathomable and it’s constantly shifting. Every minute, there’s new information, new challenges and lots of uncertainty. No one knows what will happen next or how long before its over.
Now’s the time to take action… to think your business through. To protect yourself, your employees, your customers, your business.
In this episode of the Restaurant RockStars Podcast, my friend and fellow industry colleague Jaime Oikle of www.runningrestaurants.com will lead us through a panel discussion focusing on what’s happening right now… loss of business, being forced to close either voluntarily or due to civic mandate, ideas on how to pivot your business, financing options, what your staff can do if hours are lost or they’re laid off and so much more.
You know that you have to think this through and that systems may be your salvation. You absolutely Must know your Daily and Weekly Break-Even Number! You must make informed decisions based on your numbers and…
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Mar 12, 2020
198. Health Driven Eats Equals Marketing Success w/Powerhaus Pizza
We’re all looking for a Marketing Edge… one that not only drives business, but builds your Brand!
Sometimes it’s elusive and we brainstorm endlessly and scratch our heads, but sometimes like a bolt of lightning the idea is right there in front of us.
In this episode of the Restaurant RockStars Podcast I’m speaking to Anisha Blodgett of Powerhaus Pizza. She set out to start a health & wellness business, Not a restaurant! Funny how the stars aligned and her brainchild became a wholesome, holistic and organic eatery featuring pizza, salads, smoothies and other “Good for You” treats. Not only that but her choice of location perfectly aligns with her youthful, health-conscious customer.
There are so many learnings and “key-takeaways” in this episode. We’ll talk about staff on boarding and training, catering and other profit centers, brand-building and the importance of community service and giving back to those who support your business.
This is how to start a resta…
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Feb 28, 2020
197. Powerful Bar Promotions to Attract New Customers W/Nick Fosberg
The Bar is the “One” place in your restaurant where you can really make money. Labor dollar for dollar and for the amount of time it takes to pour a drink versus preparing a menu item, your bar provides serious profit.
You want to fill your bar all day long day in and day out. Problem is, most restaurant and bar owners are Not maximizing their Marketing Firepower!
Well in this episode of the Restaurant RockStars Podcast I’m speaking with Nick Fosberg, a bar and restaurant marketing Guru and a multi-unit owner/ operator himself.
Stay tuned and Listen to Nick to find out:
- The Most Effective Promotions to Attract New Customers in 2020
- What most owners do for marketing and Why it Doesn’t Work!
- The How & Why of List Building and Lead Generation
- The power of what he calls the “Viral Offer Promotional Campaign”
We also discuss the Pros & Cons of “Discounts”, how to strategize a discount without diminishing your brand or the value of your products and th…
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Feb 14, 2020
196. Sustainable & Profitable Starts at the Table
I know what you’re thinking… “how can all natural, fresh and sustainable food still make money for my restaurant”? Yes, its true that it is becoming harder and harder to find a balance between healthy operating practices and profitability, but my guest today may change your mind.
In this episode of the Restaurant RockStars Podcast I’m speaking with Chef Ali Gonzalez, a man who has dedicated 30 years to his passion for culture, tradition and fresh-crafted food from scratch by using natural resources. Chef Ali has been on a decades long quest to fix what’s broken in the restaurant industry. As a Chef, Coach and Mentor Ali has run restaurants, hotels, catering companies and even cooked for the movie industry.
We’re going to speak to positive change through sustainable initiatives and best practices in your kitchen and restaurant. Follow us as we discuss:
- A mindset of operating intentionally
- Menu development with a holistic environment friendly approach
-…
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Feb 7, 2020
195. Restaurant Design for R.O.I. and Increased Profit!
If you’re thinking about freshening up your restaurant with a makeover or if you’re starting a brand new place, you have to listen to this episode of the Restaurant RockStars Podcast.
Today I’m speaking with a 30 year veteran designer in the hospitality and food service space. Its incredible! Lu Schildmeyer of LU S Design Associates has designed over 700 restaurants, 400 bars and 1500 food service facilities.
We’ll be talking the basics of lighting design, materials and finishes. More importantly, you’ll get the lowdown on the importance of traffic flow, acoustics, your menu, efficient kitchen design and complying with building and life-safety codes. Lu has the talent and experience to achieve great design without breaking the bank.
You’ll also learn how great design can increase profit, cut food waste and reduce labor.
Head over to: www.lusdesignassociate.com for great ideas, testimonials, Lu’s past projects and his other services and while you’re at it, why n…
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Jan 31, 2020
194. How To Create And Grow A Powerful Restaurant BRAND
Anyone can market a business, but few can build an “Unstoppable Brand”!
What’s the difference?
Passion, inspiration, creativity, commitment!
A Brand represents your customer’s image, perception and opinion of your business. Do this right and you’ll create a lasting legacy.
There are so many aspects to Brand Building… logo, colors, font, ambiance, uniforms, signature dishes and drinks and theatrics… yes, theatrics. Don’t forget this business is all about Entertainment. You’re in business to create experiences for your customers that will bring them back again and again and more importantly spread the word.
In this episode of the Restaurant RockStars Podcast, I’m speaking with Meg Prejzner a brand strategy guru who’s the Founder and CEO of Hackett Brand Consulting.
We’ll talk about the key elements of a powerful brand, what to do and how to get there. Not only is Social Media critical today for every operation, but listen on as we discuss the power of…
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Jan 25, 2020
193. Protecting Your Restaurant From A Fire
Think what would happen if you had a fire in your restaurant. You might be insured, but would you lose your business to the competition while you remodeled or even rebuilt?
Do you think your staff would stick around and wait for you to reopen or would they find jobs with the competition? This is scary stuff, but statistics show it happens. Don’t let it happen to your restaurant!
In this episode of the Restaurant RockStars Podcast, I’m speaking with Michael Crafton the CEO of NELBUD. They’re one of the Nation’s largest providers of kitchen exhaust hood cleaning… the place where most fires start. We’ll be talking about simple fire prevention, the steps of quality and effective hood cleaning, the importance of compliance and the expectations you should have of your service provider.
Hoods should be cleaned at a minimum every six months and its quite a process. It needs to happen in the middle of the night while you’re restaurant is closed and your venting system c…
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Jan 16, 2020
192. An Entrepreneur’s Journey to Launch a Global Brand - Candela MamaJuana
We’re all inspired by those incredible entrepreneurial journeys. The vision, the dreams, sacrifices, hardships and victories. Ideas can come from anywhere and the next great thing may be around the next corner. In this case, its all about a drink you may want to serve in your operation.
In this episode of the Restaurant RockStars Podcast, I’m pleased to introduce you to Alejandro Russo, a young serial entrepreneur who found inspiration in a tropical place and counter to his intuition, took a chance by sharing “shots” with strangers in a bar. You’ll hear all about the passion and history of the “National Drink” of the Dominican Republic, creating the perfect recipe, staying authentic by producing it in the country, finding distribution and then creating a market in Chile and the United States. Alex calls his product “Vacation in a Bottle”!
We’re taking about a rum based drink called “MamaJuana” and if the name doesn’t catch you the flavor and taste certai…
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Jan 11, 2020
191. How a Powerful Brand Becomes a Franchise - The Daily Jam
You’ve probably all seen the film “The Founder” about how Ray Krok created the most powerful restaurant brand and franchise on the planet. Well in the film, you see its all about the “Systems”. You can’t grow a successful business without proven systems.
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.
Listen on as we discuss the foundation of any successful business:
- “Core Values” that lead to a motivated team that rise to the challenge to over deliver on the guest experience.
- Training philosophies and best practices
- Deliveri…
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Jan 3, 2020
190. A Brand Creating RAVING Fans - Leslie Silverglide of MIXT
I’m always amazed at those dynamic hard-charging people that can grow a concept to multiple locations. It takes courage, fortitude, an unwavering vision, not to mention leadership to build a brand and maintain consistency and quality that’s on point.
In this episode of the Restaurant RockStars Podcast, I’m speaking with Leslie Silverglide who’s the co-founder and CEO of a fast growing chain of healthy restaurants MIXT, offering a plant-forward menu that they call “Craveworthy”. Not only that, but the underlying mission of Leslie’s company is to lead the charge for sustainability in the restaurant business for a healthier world and planet. They’re also sourcing 100+ ingredients locally in their markets.
We’re going to talk about how to grow a brand, how to find great people, inspire and lead a team and best practices to keep the customer coming back for more. On top of that, their average staff retention is 3 years. I was astounded to hear that MIXT’s most loya…
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Dec 13, 2019
189. Restaurant Payroll Made Easy
Payroll is a necessary detail with a huge impact on your bottom line, but it doesn’t need to be a challenge.
There are so many other critical details in running your operation, so let’s talk Profit, Convenience and Efficiency. Payroll processing has come so far beyond just time and attendance reporting and paying your employees.
In this episode of the Restaurant RockStars Podcast, I’m speaking with Mr. Michael Splane an independent Consultant formerly of Heartland Payroll Solutions.
You’ll hear about a complete online suite of integrated services (P.O.S., Accounting systems and even Worker’s Comp) to help your business thrive and grow forward. Check out the Pre-Employment features like posting jobs, screening applications, scheduling and hosting interviews and even onboarding new staff all available online.
It helps to have an expert in your corner. You get one dedicated “point person” to handle all your needs plus on-demand access to H.R. professionals to guide yo…
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Dec 6, 2019
188. Forget your Competition, Think like your Consumer w/Erik Shellenberger
Everyone’s says you need to Market your place on Social Media. Not only that, you need to know how to post, what to post and how often?
Today’s guest Mr. Erik Shellenberger is going to turn that idea upside down and tell us why Social Media Marketing has Lost its Effectiveness. I love Erik’s “Test Taking” analogy.
“Picture a room full of people all taking a test that nobody studied for. Everyone is copying off of each other’s paper so we end up with a bunch of different versions of the wrong answer. Everyone assumes their neighbor knows more than they do but it turns out everyone is shockingly uneducated. In today’s visual online world, presentation and aesthetics are more important than ever. If your business’s online presence was a Tinder profile, would you score a date? Or would you continue to live through endless uneventful weekends?”
This is what happens folks when you try to copy how your competition is marketing to the customer. Instead, you need to “…
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Nov 22, 2019
187. How an Effective Leader Builds a Brand - Sal Lupoli
This is one of the most powerful interviews I’ve ever done. Every word inspires, motivates and lays a foundation for how we all should approach growing our restaurant business.
Passion, Vision and Leadership are the core elements that have led Sal Lupoli to the pinnacle our of our industry. From humble beginnings with the first Sal’s Pizza shop in Salem, New Hampshire, Sal has continually grown his brand with an emphasis on freshness, quality and service.
In this episode of the Restaurant RockStars Podcast, we learn:
- How to scale one location to multiple locations across a region
- The loyalty and repeat business generated by Cross-Marketing locations
- Leverage, economies and additional profit that comes from a “commissary” production facility serving all locations
- The importance of owning your business real estate and controlling your destiny
and most important…
- How effective leadership and creating a company culture of opportunity, personal growth and rewar…
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Nov 14, 2019
186. Solving Your Restaurant Labor Shortage
The most challenging issue in the restaurant business today is the labor shortage. Finding, motivating and keeping a dedicated staff has most of us up at night wracking our brain for a solution.
In this episode of the Restaurant RockStars Podcast, I’m speaking with Mr. Duncan Parker the founder of DineGigs. He is sharing with us what he calls the “Linked-In” for the Food Service Industry. It is a 100% FREE space for restaurants to post jobs and connect with talent for all positions. The web-based platform handles the process including all documentation, background checks, etc.. so you can take care of business.
Duncan has been the Executive Chef of one of the highest grossing boutique restaurants in the country and has won “Open Table’s” Top 100 restaurants in America, so he not only has a solution, but the street cred to back it up.
Take a listen!
Now go out there and Rock Your Restaurant!
Roger
Show Notes:
Check out The Restaurant Academy: https://restaurantroc…
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Nov 8, 2019
185. The Cheesecake Factory - How An Epic Brand Savors Sweet Success
It’s rare that one single “Hook” in a restaurant enterprise is so powerful that it defines the brand, and even rarer when that same hook inspires and drives that brand forward.
Walk into any location and what first catches your eye and your appetite is the huge glass display filled with endless varieties of dessert and not just any desserts, but the most amazing cheesecakes the world has seen. I can only be talking about the iconic “Cheesecake Factory” brand, growing internationally and a dominant player in most major US population centers. Personally I have visited numerous Cheesecake Factory locations, and in all honesty I have to say that each experience from the food to service to ambiance has been consistently enjoyable and memorable. Its also doesn’t hurt that this restaurant is a favorite of my kids, who have always been treated like VIPs at any of the locations we’ve dined in.
What has always amazed me, as it does most people is the extensive menu offering 21 p…
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Oct 31, 2019
184. Laser-Focused Marketing Strategy For Restaurants
Don’t just run a restaurant, build a BRAND!
To do this, you need to follow a proven marketing strategy and one size does not fit all. How do you cut through all the noise and clutter out there vying your customer’s attention? The answers are in this episode of the Restaurant RockStars Podcast.
Mr. Dan Westmoreland is the Vice President of Demand Gen at Fountain.com and a true marketing “Super Hero”. He’s worked with hundreds of business owners, and today will be giving you immediately actionable advice and proven ideas to build and move your brand forward.
Dan will share with us:
- The Most Common restaurant website Mistakes, the importance of SEO & how to DOUBLE web traffic
- How to gain traction with Email Marketing & How to build a List that really responds
- How to manage your Online reputation and how to turn around a negative situation to get the customer back
- How to use influencers and the most effective Social Media strategies
and so much more…
You mig…
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Oct 25, 2019
183. How An Iconic Restaurant Lasts 70 Years And Growing!
Imagine serving 1 Billion eggs, 340 Million Hotcakes and 326 Million cups of Coffee over 7 decades, serving generations of loyal customers and continuing to add locations.
In this episode of the Restaurant RockStars Podcast, I’m speaking with Mike Colonna, the President and CEO of Norm’s Diner, a Southern California institution that’s all about Value & Service.
We’ll talk about Norm’s unique concept, timeless architecture, great service and reasonable prices that continues to build this brand.
Mike will tell us all about the sheer number of staff needed to operate 24/7; and what it takes to serve breakfast, lunch and dinner in 19 locations during the biggest labor shortage this industry has known. It’s all about leading by example, valuing and recognizing your people and of course effective training.
We’ll talk about Mike’s operating philosophies, best practices and how to maintain quality and consistency in all Norm’s locations.
This is how to run a restaurant,…
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Oct 12, 2019
182. The Power of the Entrepreneurial Dream With Javamelts Founder Carolyn Barbarite
Spunky lady has an idea, develops and tests prototypes, finds volume producer then takes on Coffee sweetener industry!
Wow guys, if you sell coffee and tea, even if you just love to drink coffee or tea, you have to listen to this episode of the Restaurant RockStars Podcast. I’m speaking with Carolyn Barbarite, a very smart and savvy lady flying under the radar of the big corporations with her disrupting invention.
Its called “JavaMelts” and Carolyn calls it “Candy for your Coffee”. Its a dairy-free, non-GMO, vegan coffee and tea sweetener designed to slowly melt and enhance the flavor of the drink. Best of all, “JavaMelts” enhances the cup but doesn’t take away the nuance or flavor of the drink.
We’ll be diving deep into all the obstacles Carolyn’s overcome and keeps hurdling with her eye on the prize. Finding the product developer and testing endless samples, finding the right manufacturer, figuring out distribution, going on QVC and fielding all the amazing pre…
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Oct 4, 2019
181. Turn-Key Social Media Marketing for your Restaurant With Mark Laux
Your restaurant needs a strong Social Media presence. You know this!
Problem is, very few of us operators really know what we’re doing here.. what to post, when to post, what platforms, who are we trying to reach?
Then there are the all-important Online Reviews.. Yelp, Google, Trip Advisor. I have to ask - Are you routinely monitoring what people are saying online about your operation, good, bad or otherwise?
Well, problem solved.
Today, I’m speaking with Mark Laux from OrderUp Social. He’s going to show us what’s really important, how to cut through the online clutter and make a powerful marketing impact.
This topic is one of the most important details in your restaurant. Don’t leave your online presence to chance.
Listen on to this episode of the Restaurant RockStars Podcast as Mark walks us through a fully turn-key automated system solution if you can’t be your own social media expert. This is how to run a restaurant folks.
Why not Go Pro right now? Mark is o…
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Sep 27, 2019
180. Near Failure To Tremendous Success With A Michelin-Rated Restaurateur
In this most challenging business, I love speaking with dynamic restaurateurs who rose from humble beginnings to find amazing success. But as you all know, its not just about the triumphs, but the key-learnings, mistakes, pivots and ultimate decisions that make all the difference.
You’ve got to listen to this episode of the Restaurant RockStars Podcast. I’m speaking with Mr. Joshua Kopel who’s running three Los Angeles concepts. His story goes like this: Young man from Baton Rouge travels to LA to find a unique concept to bring back to the South. Instead, he spends 20 years in LA bringing the soul-stirring flavors of Creole Cuisine to Angelenos.
From a humble start in seedy Hollywood, listen as Joshua takes us on a restaurateur’s journey of pivots, near-failure and ultimate success. We’ll cover it all. His Michelin-Star rated restaurant “Preux & Proper” heads the list of Josh’s other concepts “South City Fried Chicken” and Five O Four Hollywood.
Josh is a re…
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Sep 12, 2019
179. A Powerful New Profit Center For Your Restaurant
We did a huge delivery business in our restaurants, but we also had the hassles of doing it all ourselves. This was long before technology revolutionized delivery. Now there are endless platforms that drive business to your door. Only problem is you probably need to use several to serve all your customers who have their favorite service. This means lots of tablets, clutter, confusion, lost orders, lost food, lost profit!
Well, now there’s a new game in town. In this episode of the Restaurant RockStars Podcast, I’m speaking with Sterling Douglas the Co-founder and CEO of Chowly. These guys have eliminated all the tablets and instead pulled together what they call the “Tech Stack” - that is using your P.O.S. as the hub and seamlessly integrating Online Ordering, Inventory Management, Loyalty Programs, etc..
It’s amazing what Tech can do for your operation. Listen on as we talk about all the pain points that used to come standard with online ordering and how all this has…
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Sep 6, 2019
178. Hot New Brand Dishes On Super Fast Growth - Flower Child
I always say “Don’t Run a Restaurant, Build a Brand”!
In this hyper-competitive and most challenging business, you need every advantage you can get and an effective targeted marketing plan is critical to your success. Why not learn from an expert marketer whose company is setting the country on fire with a fast-growing and very unique concept?
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 offering “Healthy Food for a Happy World”.
Flower Child’s menu features Gluten Free, Dairy Free, Sugar Free, Vegan, Vegetarian and Paleo options in a happy, happening atmosphere.
We’ll be dishing on how this concept:
- builds awareness for their brand
- creates intense loyalty and repeat business
- sustains the marketing “buzz”
- leverages social media and even how they best respond and put a positive spin on Negat…
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Aug 29, 2019
177. Up Your Restaurant Game USING VIDEO TECHNOLOGY
Just like pro sports teams that use video to analyze and coach their best players, you can improve staff performance and deliver superior customer service experiences through video data analysis.
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.
I’m a huge believer in daily training which improves dining experiences, online restaurant reviews and brings customers back again and again. Here is one solution on how to increase restaurant business and increase restaurant sales and profits. Check it out at www.hoptix720.com
Now Go Out There and Rock…
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Aug 23, 2019
Episode #176 True Hospitality and Great Service
I love talking shop with true industry professionals and when a conversation clicks, you just know there will be lots of key-nuggets and best practices shared.
In this episode of the Restaurant RockStars Podcast, I’m speaking with Mr. Greg Plester from Core Hospitality.
We’re going to dive deep on the true meaning of Hospitality and great service. We’ll start with what makes a fantastic dining experience, the importance of daily staff training and the characteristics of a great General Manager.
Everyone’s heard the term “In the Weeds” and its far too common with service staff in restaurants. After all, you can’t Sell if you’re just surviving, and the customer experience will suffer. We’re going to give you some real solutions here.
Finally, we’ll discuss how you build real teamwork in any hospitality enterprise and dealing with unhappy guests. You’ve got to listen to Greg’s “L.A.S.T. model” to turn those negative situations around. Its as simple as Li…
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Aug 15, 2019
Episode #175 Why Not Take YOUR Profit First?
This is a tough business and sometimes cash is tight. Seems like we’re always writing checks faster than the customers are coming in the door.
I get it. But why are you the last to get paid? What if you could take your Profit First?
You’re probably thinking… “wait a minute, how can I do that before I pay my operating expenses”? Well, “Profit First” just happens to be a whole new way of looking at your restaurant finances and it might seem a bit unusual at first, but its really smart and it just might change the way you run your business.
Forget about the usual accounting formula of Sales - Expenses = Profit. Instead, listen to this episode of the Restaurant RockStars Podcast. I’m speaking with a restaurant professional that also happens to be a “Profit First Certified Master”. Kasey Anton will show us how you can actually increase your profit, grow your business and smile all the way to the bank.
Find Kasey at: https://sparkbusinessconsulting.com/
This one…
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Aug 9, 2019
#174 Running your Restaurant can be a Piece of CAKE
With so many Point of Sale choices on the market, it pays to do your homework. So begin here.
I just bought a restaurant that uses the CAKE POS system. I’m told its built to meet the demands of quick and full-serve restaurants. I really like what I see so far. Its intuitive, user-friendly and really functional. Yesterday, I did payroll on CAKE and I can’t believe how little time it took compared to the system I used years ago. CAKE is cloud based so you never need to worry about losing contact with the system, even if the internet goes down. I love the daily reporting I get automatically, and I can check sales and other key-data at any time from any device, even remotely. We use CAKE Payments which charges a low uniform fee for every transaction including American Express.
This is just my take, but again do your homework and listen on. In this episode of the Restaurant RockStars Podcast, I’m speaking with Chip O’Connell, the Director of Customer Success for CAKE by Sysco. W…
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Aug 2, 2019
Episode #173 The Future of your Business
There are nearly 1 million unfilled jobs in the hospitality industry, and chances are you’re struggling to find and keep great people.
Its no secret that the average tenure of a new restaurant hire is just 4 months. Every time you onboard someone, get them up to speed in the job, lose them, find another and train them, it just cost your operation $3,000 or more. No restaurant or lodging place can afford this. The answer is being resourceful. You have to take a fresh approach to your business, do some research and know that the key lies beyond putting a help wanted sign in your window. This is how to run a restaurant folks.
Have you heard of “Pro-Start”? It’s a national program of close to 2,000 participating schools in all 50 states that are training the future leaders of the industry. This is one business that does not require a college degree to rise to the top. Chances are, one of these participating schools is located near your operation. Why not find out more?
In t…
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Jul 25, 2019
Episode #172 A Unique Marketing Idea For Your Restaurant
Traditional advertising is like dumping money out the window. Unless, everyone who walks in your door says “Hey Joe, your radio commercial brought us in tonite”, you’re wasting your money. Why? Because there’s no way to track the return on investment of most ad spends if there is any and there’s just too much advertising clutter out there to get your message across.
Here’s an idea. Technology can help you run a more successful business and get customers in the door. When I ran restaurants, the WiFi was free because my customers expected it, but I didn’t get any benefit from it. Everyone had free WiFi.
Today, your WiFi can actually build a powerful database for your restaurant and give you intelligence on your customers that you can use to communicate with them. Imagine capturing emails, cell phone numbers or social media handles from your WiFi and then instantly sending out promotions, specials and offers that bring them back in the door. I’m a huge believer in int…
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Jul 18, 2019
Episode #171 Priceless Legal Advice For Restaurants
When I ran restaurants, my attorney was invaluable for so many unexpected issues saving me time, money and headaches. You never know when something seemingly innocent turns into a big problem. I’m also a huge believer in creating and sustaining an unstoppable “Brand”, not just running a restaurant.
Today on the Restaurant RockStars Podcast, I’m speaking with Abe Cohn, of Cohn Legal Group,
a NYC attorney who specializes in Intellectual Property, Trademark & Brand Protection for restaurants. Pay attention here because you’ll learn exactly what elements in your restaurant are protectable by law and how you can protect them. We’re talking names, trade secrets, possibly even Grandma’s secret recipes.
On top of this, we’ll be covering the best form of organization to protect your restaurant and you as owner, the importance of separating your real estate from your operating company, the ins & outs of hiring Independent Contractors vs. Employees and how the IRS looks at the…
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Jul 12, 2019
Episode #170 The skinny on a popular brand - SkinnyFats
I was blown away this week speaking with Reed Allen Slobusky - he’s the consummate impresario restaurateur. Passion drives this business, but so does marketing genius, financial acumen and a finger on the pulse of what diner’s want in a restaurant. All this has led to a ketchup factory in Costa Rica, phenomenal success in multiple states and unlimited future opportunity.
The concept is so cool and the names of the food items catch your imagination. Imagine a menu with sinful delicious indulgences next to super-healthy options. Why not try a “Thai Knee Dancer” or a “Brussel Crowe” - you’ll have to tune in to find out!
Come on people, listen to this episode of the Restaurant RockStars Podcast, get creative and follow Reed’s lead on this. If you have one location or many locations, build and run a “BRAND”. Its truly how to open a restaurant, how to run a restaurant and how to increase restaurant business.
I’m not going to share the whole story in this space, bu…
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Jul 6, 2019
Episode #169 A New Take On The Labor Shortage With Terry Hayes
The biggest restaurant challenge today is finding and keeping a great staff! Doesn’t matter where you live or run your restaurant, unemployment is at record lows.
The latest stats say that the average tenure of a “New Restaurant Employee” is just 4 months. And in that short period, everytime you hire someone, get them up to speed in their job, lose or have to fire them and then replace that person, it costs on average $3,000 - $4,000. In an industry already known for high turnover, no restaurant can afford this.
What’s the answer? Recruiting Not Hiring.
The old-school way most restaurants approach this problem is to simply put a sign in the window or place a help wanted ad in the local paper and hope for the best. First, this approach usually only gets you someone else’s problem employee and second, with other industries able to pay higher wages, you’re really last in line getting the bottom of the barrel.
In this episode of the Restaurant Rockstars Podcast, we exp…
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Jun 27, 2019
Episode #168 How to Grow Profits & Please Customers with Online Orders
Fact is 82% of the Dining Public Order Out! If your restaurant isn’t taking online orders, you’re missing lots of sales and potential profit.
I have always believed that you can’t have too many profit centers in your restaurant and this one is a must have.
Problem is many systems require you to have multiple tablets from each of the delivery platforms to receive orders. Talk about a nightmare. How could your staff possibly keep it all straight without messing up orders, not to mention the wasted food, lost profits, clutter and storage issues. That’s just crazy.
But today, I’m talking with an industry veteran who’s disrupting the old way with an innovative online ordering solution. One dashboard, one printer all integrating with your POS system. Best part is, all the major delivery platforms are also onboard. That’s right, Ubereats, Eat Street, Eat24 and all the rest are there.
Join me in speaking with Alex Canter with OrderMark. He’s a 4th generation restaurate…
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Jun 20, 2019
Episode #167 Finding Dream Candidates for Your Restaurant Kitchen
I know you agree that one of the greatest challenges you face running restaurants is staff. Going a step further, what happens when you lose a “Key” team member? I had this problem many times when I ran restaurants. All is well, things are running smooth, until they’re not!
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. As a seasoned veteran Chef himself, Daryle speaks the language. He knows instinctively the importance of “fit” and can exactly mat…
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Jun 13, 2019
Episode #166 A Little Love, Salt and an Epic Restaurant Comeback
I loved this episode. Passion runs deep in all restaurants, but the magic formula to creating a truly great restaurant can be elusive. Even more so when you take an established and iconic brand and turn it into something completely new.
Today, I’m speaking with Ms. Sylvie Gabriele who accomplished just that. She transformed her father’s 37 year old Los Angeles restaurant and re-branded it with her own vision in every way. In fact along with other accolades, her new restaurant “Love & Salt”, was named “LA’s Best Restaurant Comeback Story” by Forbes Magazine. We talk about the family legacy, the new vision, triumphs, experiments, key-learnings, best practices and the soul that goes into every dish.
This is how to open a restaurant folks. You just have to think about how you would create, sustain and elevate a new restaurant brand if you were starting over today. It all starts at the top.
Tune in to this episode of the Restaurant RockStars Podcast and prepare to be in…
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Jun 6, 2019
Episode #165 How a Great Website Drives Profits!
Imagine the sites, sounds, smells and ambiance of your restaurant without walking in the door.
I’m talking about bringing the experience to life for the customer before they step foot in your restaurant. Then, once they’re there and they like what they see, giving them many reasons to spend money. You can sell the convenience and excitement of gift cards year-round, you can sell tickets to events, book catering or private parties in your restaurant.. even sell branded logo-merchandise.
The key to all of this is a great restaurant website. One that’s designed to be mobile-friendly and SEO optimized so potential customers can find you. Best of all, wouldn’t it be great if you could update your website yourself on the fly, without waiting for a web designer to do it for you. Big changes or small changes, adding press and publicity, etc.. Its easy and you can do it even if you’re not tech-savvy.
Today I’m speaking with Bentobox, creators of great restaurant websites. Whet…
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May 30, 2019
Episode #164 How To Add A New Custom Branded Profit Center
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.
In today’s episode, Mr. J.P. Dias from FoodieOrder tells all about the inefficiencies he saw and his solution.
We’re talking about:
- The high commissions third party ordering systems take from your bottom line
- How valuable customer data is being kept from the restaurant owner
- How you might be gaining new customers but losing your all-important “regulars”
So stay tuned as we show you how your restaurant can have a custom branded Online Ordering App for IOS or Android that integrates with your website and social m…
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May 23, 2019
Episode #163 Regular Guys Building an Unstoppable Brand!
It’s getting harder and harder to compete as an “indie” in the restaurant space. Its hard enough to open up one restaurant and succeed let alone two, three or more. But then add in tremendous competition in one of the fastest growing most intensely concentrated restaurant cities in America. What do you have?
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. What’s their secret to success? How about the secret sauce that makes their pizza really stand out from the competition? Better yet, how do they compete against all types of cuisine offerings on just about every street and corner with a pizza menu?
The whole story is all in this episode. We’re talking with Anthony, Mike and Lincoln from OTTO Pizza.
We’ll learn how systems are the “key” to running and maintaining that all important consistency in multiple locations. How finding, inspiring and surrounding t…
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May 16, 2019
Episode #162 How to Decrease Costs by 12% and Find Money in your Restaurant
When I ran restaurants I was obsessed with Profit. Not just saving costs, but squeezing every dime of profit across the operation.
Usually this takes some understanding of numbers, a keen eye and a plan; but in this case, the plan comes to you in a turn-key solution.
In this episode, Naomi Canning, the President of Dining Edge shows us:
How to save 8 - 12% on Inventory Purchasing with their proprietary Vendor Price Comparison. This allows you to see which vendor has the lowest price on everything you buy and anytime prices change all on one screen.
Cloud based software that manages your food and beverage Inventory and gives you complete accuracy in real-time and just as important, we see Dining Edge’s Invoice Check-In that automatically compares your Purchase Orders against your Invoices and flags any discrepancies, while your goods are automatically checked-in and added to inventory.
Recipe Management, Depletion and Menu Costing
and here’s the kicker… Dining Edge capture…
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May 9, 2019
Episode #161 The Soul Of A Great Restaurant With Hans Luttmann
Spirit, Soul & Passion are evident in a truly great restaurant. You know it the moment you walk in the door.
The way you are greeted and made to feel welcome… the sights, sounds and smells that build anticipation.
These are just the surface elements, but it’s the mission statement, the foundation and inspiring leadership that truly create greatness.
This episode so moved me. My guest Mr. Hans Luttmann is the Managing Partner and Director of Hospitality for the San Julian Restaurant Group in Los Angeles.
His restaurant is called Rossoblu, a concept bringing to life the rich legacy of cooking and viniculture of the Emilia-Romagna region of Italy. Even the pasta is hand-crafted by a master artisan brought in from Bologna. Hans is far from a figurehead. He’s a truly hands-on soulful leader that motivates his team from the deep love of running truly great restaurants. The passion of Rossoblu is contagious and instilled in each member of the staff. The guest can’t help but feel t…
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May 2, 2019
Episode #160 Email Marketing Superheroes Dish Tips For Restaurants
What do Hypnosis, Psychology and Show Business have to do with your restaurant?
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”.
Rob and Kennedy are amazing podcast guests.. sharp as tacks, engaging, humorous, entertaining and totally well-versed on their subject of expertise. These two serial entrepreneurs from the UK will show us how to harness the power of email marketing to attract more business from your existing customers, create loyalty and new business.
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. So stay tuned til the very e…
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Apr 24, 2019
Episode #159 Decades of Experience and Advice From An Industry Veteran
What if you could gain decades of operating experience in just an hour? All the ideas that you could instantly execute, the headaches and pitfalls you could avoid, not to mention the leg up on your competition. Stay tuned.
The “key” is to listen to this episode and then run right out and join your state restaurant association.
Today, I’m speaking with Mr. John Barker the President and C.E.O. of the Ohio State Restaurant Association. John is an industry veteran with an illustrious prior career in numerous positions with Wendy’s. Now he’s passionate about helping his members, restaurants and his students succeed.
In this episode of the Restaurant RocksStars Podcast, we talked about:
- the biggest challenges facing restaurants today
- surrounding yourself with people that know what you don’t know - this is the only
way how to open a restaurant and how to run a restaurant.
- the controversy surrounding a “No-Tipping” policy - should your restaurant try this?
-…
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Apr 18, 2019
#158 The Spirit and Passion of a Restaurateur With Matt Chappell of Gather Restaurant
We’re in this together. This crazy business of pleasing the public, creating new dishes, getting customers in the door and making money.
What does it take? Commitment, inspiration, leadership, attention to detail, numbers, people. You have to be good at all these things and so many more.
I’m sure you agree that running restaurants is one of the most challenging of all businesses and it takes a special type of person to be truly successful.
In my latest episode I’m starting what I call the Independent Operator’s Series. I’m speaking with Mr. Matt Chappell of Gather, a Farm Fresh Eatery in Yarmouth on the beautiful coast of Maine. I want to share the challenges, the triumphs, the decisions, the mistakes and the ultimate learning on how to open a restaurant, how to run a restaurant profitably and successfully, how to increase restaurant sales and increase restaurant business.
After seven years, Matt is a veteran operator who’s not afraid to experiment, try new things, le…
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Apr 11, 2019
#157 A Real Life Menu Overhaul For Maximum Profitability
I see far too many operators losing money with their menu. Its a restaurant’s most powerful marketing tool, but they don’t design it for maximum profit. This is not how to run a restaurant.
Follow me here, you can be filling your restaurant seats with lines out the door and still be losing money all because your least profitable menu items are the Biggest Sellers! Your kitchen staff are working just as hard putting out these low profit items, so you might as well be selling only high profit items.
This latest episode of the Restaurant RockStars Podcast is a must see! I’m talking with Mark Laux of HotOperator.com and he’s going to show you exactly how a menu should be designed with an actual restaurant menu. Thanks to Mr. Chris King from Hohbrahtacos.com Chris has two really groovin taco joints in Brooklyn and Staten Island with a cool surfer vibe and great food. Problem is, his menu was not designed for maximum profit… Until Now!
Do yourself and your bank account a fa…
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Apr 3, 2019
Episode #156 The Power Of Birthday Marketing
Everyone has a birthday and everyone has to eat. Get the connection?
Well, you’ve probably racked your brain more than once for new restaurant marketing ideas. We’ve all been there, but this one is worth your attention.
If you’ve been wondering how to increase restaurant business, why not harness the power of birthdays to get new customers in the door… not just a two-top, but a whole party then get them back again. Its called “Birthday Marketing” and its all about capturing the market, getting them in your door then back again and again. .
In today’s episode of the Restaurant RockStars Podcast, I’m talking with Mr. Dyson Barnett who’ll tell us all about how to increase sales in a restaurant through Wifi marketing, Mobile marketing and the Big Kahuna “birthdays”.
This is how to run a restaurant and how to increase restaurant sales.
If you want a free demo go to: https://www.getfanconnect.com/BirthdayRockstar/
Now go out there and build your own Rock Star r…
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Mar 28, 2019
#155 An Easy Way To Source Restaurant Equipment
To open a restaurant you need equipment. To expand your menu and increase restaurant sales you need equipment. New or Used? Buy, rent or lease? Finding time to source it? What to do?
Today’s episode is a different way in sourcing equipment. I’m talking with KWIPPED, a B2B Marketplace where you can find virtually any piece of restaurant equipment across the country. You get quotes from multiple sources for that equipment and then compare prices and options. If you have a short term or seasonal need, you can rent it. If you want to lease it for awhile and return it, you can do that too. Or, you can lease it to own it.
With a marketplace, you get options and best pricing with reputable dealers.
Give a listen and see for yourself what you can get, how it works and when you can get it. You might just save time and headaches. Run a restaurant, while KWIPPED finds it for you.
Now go out there and Rock Your Restaurant!
Roger
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Mar 21, 2019
#154 New Source Of BIG PROFITS For Your Restaurant!
Listen, You Can’t have too many Profit Centers in your business. There is so much more opportunity than just selling food and drink. One of the biggest strategies to increase sales in a restaurant is “events” and private parties.
Events are a beautiful thing! They’re predictable - you know how many are coming, when, what you’re serving and how much you’re making. This is how to run a restaurant and how to increase restaurant sales without advertising.
Today I’m speaking with Mr. Jonathan Morse, the Co-founder and CEO of Tripleseat. They’ve created a turn-key Event Management App that dials in the whole process of creating events, sending proposals and tracking all the details. There’s even a lead-generation system that drives new business to your door without the huge expense of traditional marketing.
Jonathan is a 30+ year industry veteran and leader with a wealth of operating experience that led to this App. Tripleseat even has a free DEMO on their website th…
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Mar 13, 2019
Episode #153 Get Your House In Order THEN COUNT YOUR CASH!
You can run a failing restaurant, an average restaurant or a wildly successful restaurant. The difference all comes down to 3 critical “systems”. If you don’t know them and don’t have them, it’s pretty likely you are not making any money. In this restaurant podcast episode, I’m going to share my 3 Secrets to Wild Success.
My biggest mantra has always been “Be a Student of your Restaurant”. That is dive deep and learn everything you can about every position across your operation. Get your hands dirty. Wash some dishes, cook a steak, mix a martini, greet the guests and why not bus a few tables along the way. Then, systemize every moving piece and that my friends becomes your “Exit” strategy. Whether you want to make more money, have more time away or sell for maximum price, these 3 systems will make all the difference. This is how to increase restaurant business and how to run a restaurant. I’ll even share how to increase restaurant sales without advertising,…
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Mar 6, 2019
#152 True Restaurant Success (Part II) with Jesse Vasquez
Today’s guest is one of my favorites! Mr. Jesse Vazquez delivers powerful advice from the trenches throughout a long illustrious career. Jesse began to learn how to run a restaurant in his family’s Miami Cuban Cafe where 18 hour days were the norm, seven days a week. They put it all on the line committing to a concept that bled money. Despite the staggering odds of failure in this business, Jesse was determined to find out and learn the restaurant business from the inside out.
When he was ready to start and open a restaurant and then open more concepts, he applied “systems” which became his exit strategy. Long before social media, Jesse is famous for going outside his place to find customers and bring in the business (“street fighting as he calls it”). If you’re looking for restaurant marketing ideas, take this one lesson all the way to the bank.
We’re going to zero in on 2 powerful ideas that will make all the difference for your operation:
1) Understanding your…
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Feb 28, 2019
#151 Dominate your Competition LIKE A LAS VEGAS CASINO
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?
Well…stay tuned to this episode as the lessons learned apply to any restaurant concept. Its all about having a vision, creativity, resourcefulness and lots of “hooks”. In the hospitality business, you can’t have too many hooks!
Today, I’m talking with Mr. Craig Cavalier who has attracted some of the most visible and recognized brands to be part of his brand, not to mention the list of other powerful hooks that are drawing in the crowds and profits. This way of thinking revolutionizes the way marketing and business can and should be done.
We’re also going to be talking:…
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Feb 13, 2019
#150 Credit Card Processing For Restaurants DeMystified
I have a mantra: The Money’s either in Your Pocket or Their Pocket, so it pays to Shop around!
I can’t tell you how many times I changed credit card processors over the years before finally finding one that offered both great service and a rate I could count on. But I’m willing to bet many of you are struggling with this, or have just given up accepting whatever processor you’re working with. Well all that’s over.
My guest today, Mr. Chris Rumpf is a restaurant tech expert and President of FLYGHT, a company that offers restaurants a complete one-stop tech solution. But let’s get back to processing.
Listen and watch as Chris walks us through the dirty details of a typical credit card processing statement. He’ll show us what to look for, what to look out for and some of the hidden mysteries and costs of payment processing. I’m pretty sure after watching this episode, you’re going want to take a closer look at your processor and ask some tough questions.
Find Chri…
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Feb 6, 2019
#149 Five Powerful Letters Spell Restaurant Success!
Straight and simple. These 5 Letters: F, A, C, E, S will transform your customer experience and your business. What you do with these letters will be a true game-changer for your operation.
I’m a firm believer in daily training. It doesn’t need to take much time; but to be effective, it needs to be focused and consistent.
In today’s episode, I’m going to show you a simple training exercise that’s guaranteed to up-level your guest service, show true hospitality and get those fans leaving raving reviews.
All you need are these 5 letters. You’ll have to listen to find out what they mean and what they’ll do for your staff, your customer and your business.
Give a listen and go out there and Rock Your Restaurant!
Roger
Email me: roger@restaurantrockstars.com
Full show notes: https://restaurantrockstars.com/thepodcast/
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Jan 31, 2019
#148 Is your Restaurant Capturing Lightning in a Bottle?
Restaurant success is fleeting and fickle. There I said it! Even with the right approach, success is far from guaranteed.
I get it. Everyday you put your heart and soul into your business. You get up early, open your doors and get home late. You work weekends and sacrifice holidays. You truly care about your staff and your customer, but sometimes the thousand details and the unexpected get in the way, and there never seems to be enough time to make it all happen.
But, you’re in this business because of passion, and despite the challenges, good enough is Not good enough. You don’t want to just succeed, you want to build a lasting legacy.
I’ve since sold my restaurants and it was a bit of a blast from the past to recently read about it in a highly acclaimed magazine, and to once again walk in the door and be a customer after four years had passed.
Listen to this episode and see how vision, passion and execution can carry even if you decide not to be there.
Now go out there a…
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Jan 23, 2019
Does Your Menu Print MONEY?
Episode #147 If you do nothing else in this New Year, Design a New Menu!
Why? To Maximize Profit Of Course! Believe me, I constantly see restaurants with un-profitable menus. Even busy restaurants that are filling seats are spinning their wheels wondering why the bank account isn’t growing.
Well, this episode has the answer. Menu design is an Art & Science so you’ve got to listen to my guest Mr. Mark Laux from Hot Operator. His team designs powerful menus that rake in the cash.
Listen as we discuss:
- Food Cost versus Profit
- Why restaurants Should Not design their own menus
- How effective Staff Training increases Sales
- The relation of Product Mix and Plate Cost to a Great Menu
- The impact of Positioning, Highlighting, Anchoring & Numbers…and so much more.
C’mon Get your house in order now and reap the rewards the rest of the year.
Now Go Out There and Rock Your Restaurant!
Roger
Full show notes: https://restaurantrockstars.com/podcast/episode-147-d…
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Jan 16, 2019
How To Get The Greatest Employees On The Planet!
Episode #146 - Wow! The ground shook under my feet as I recorded this episode. So much powerful information on getting the most out of each employee and building an unstoppable work-place culture.
I’m talking to Mr. John Hopper of The Greatest On The Planet. He is a veteran business owner with a truly transformative employer philosophy.
We talk about the “6 Things You Should Care About as an Employer”, what your staff are looking for in the place they work AND Why you need to listen to their needs and deliver. Its a magic formula to building the foundation of your business and creating lasting customer relationships.
Training is essential in any business, but does your leadership approach measure up to the best? Are you creating the “Greatest Employees on the Planet”?
Give this episode a listen then take these nuggets back to your operation and Rock Your Restaurant!
Full show notes: www.restaurantrockstars.com/podcast/episode-146-how-to-get-the-greatest-employ…
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Jan 3, 2019
How To Capture More Profit From Your Restaurant Data
Episode #145 - 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.
There’s also an overwhelming amount of new tech out there… stuff that runs your front of house, your back of house, online orders, online delivery, wifi, telephone and even security.
Have you seen all this and what this technology can do for your business?
Well, that’s just one part of this episode.
My guest today, Mr. Chris Rumpf is a restaurant tech expert and President of FLYGHT, a company that can do All this for you.
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 as Chris tells us what to look for, what to look out for and some of the hidden mysteries and costs of maintenance contracts and even payment processing.
Find Chris at www.whati…
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Dec 19, 2018
Everything you need to know about Food Trucks & Restaurant Equipment
Episode #144 - There’s no end in sight for the food truck craze. Whether you’re looking for a low cost entry into the food biz or you’re a bricks n mortar operation looking to expand and find new sales & profits, opportunity is literally around the next corner. Why not go mobile?
Today I’m speaking with Connie Baugher at One Fat Frog. Not only are they “the source” and a wealth of info on everything food trucks, they’re also one of the country’s largest restaurant equipment dealers selling new & re-conditioned equipment of all types.
Listen as Connie and I talk about how to turn your rolling food dream machine into reality. What you should be thinking about before you get into the business and, how much money you could be making with a mobile operation if you’ve done your homework.
On the equipment side; we talk about the pieces that nearly last forever, no matter how old they are when you buy them. What you should look at new vs. used and where to spend vs. save…
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Dec 12, 2018
Do You Really Need To Take Reservations? You May Be Surprised!
Reservations are a given in most restaurants. Customers expect them.. customers call to make them. But, do you really need to take reservations? If you’re about to open a place, what would happen if you decided not to take reservations? What would happen if you suddenly stopped taking them altogether?
Well, depending on your concept and your price point, maybe you really don’t need to take reservations at all. Maybe, just maybe with a first-come first served policy, you could actually make more money and serve more guests without them.
You’ll have to listen to the episode to find out, but believe me it’s worth thinking through.
Now go out there and Rock Your Restaurant!
Register For My Free Webinar "How To Start And Run A Wildly Successful Restaurant" https://go.restaurantrockstars.com/webinar
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Dec 6, 2018
A Winding Road of True Restaurant Success with Jesse Vazquez
Episode #142 - My guest today has to be one of my favorites! Mr. Jesse Vazquez delivers powerful advice from the trenches throughout a long illustrious career.
He tells of early failure in his family’s Miami Cuban Cafe where 18 hour days were the norm, seven days a week. Imagine putting it all on the line and committing to a concept that’s bleeding money. They didn’t know what they didn’t know, but Jesse was determined to find out and learn the business from the inside out.
Despite negative stigma and the disappointment of family and friends, he tells how McDonald’s gave him an invaluable education and then had him opening franchise restaurants in multiple countries.
When he was ready to start his own restaurant and then open more concepts, he applied “systems” which became his exit strategy. Before social media, Jesse talks about how he went outside his place to find customers and bring in the business (“street fighting as he calls it”).
He tells how Dwayne…
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Nov 27, 2018
A Brewmeister’s Keys To Building A Successful Business!
Episode #141 - True, my guest today has NO interest in running a restaurant, but he’s going to share a ton of powerful business building stuff that you can use in your own place.
You’ll hear how market research was the “Key” to establishing a successful niche in a crowded beer market.
You’ll learn how Mr. Mike Marr is making a huge splash with his brewery and getting the customer’s attention.
How he’s overcoming day to day obstacles and yes, most importantly, how he’s using a different approach to hiring and building a great team!
Restaurant or not, listen on as our conversation is right on target for your own operation.
Roger
For full show notes and links visit: https://restaurantrockstars.com/thepodcast/
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Nov 20, 2018
Don’t Rely on Social Media to Market your Restaurant - Erik Shellenberger
Everyone’s telling you you’ve got to be on Social Media and its the “Key” to your Marketing Plan!
Well know this: Social Media is Only reaching your current customer, those that already follow and like you, but unless you’ve got a Huge list, you’re in the fishbowl and Not in the Ocean!
There’s a sea of customers out there and that means your restaurant is missing and Not reaching all the new potential customers that have never heard of you and don’t yet follow you on social media.
So here’s what to do. Listen to today’s episode. I’m talking to Mr. Erik Shellenberger, of Bar Marketing Basics, an expert at reaching new customers for your restaurant or bar.. He’s going to show us exactly where you need to be focusing your Marketing resources to get out of the fishbowl and into the ocean.
Also....
If your starting a brand new restaurant or have recently opened a place and your feeling overwhelmed, you’re in the weeds and you just know your missing some impo…
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Nov 9, 2018
Prepare NOW To Make More Money Over The Holidays
Episode #139 - You’re in the business of Opportunity…
Don’t just sit inside your place and wait for them to come in. Go out and get your customer, then make them loyal ambassadors!
Opportunity is upon you and it starts now…there’s a ton of business coming your way! Starting in just two under two weeks and right through the holidays!
How are you going to get customers in your door? Once you have their attention, how are you going to make every customer count? Now and in the future?
Listen up as I’m giving you 5 Big Ideas and even a bonus that you can execute right now…
Don’t leave opportunity (and CASH) on the table!
Go out there and ROCK Your Restaurant!
Roger
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Nov 1, 2018
When Staffing Your Restaurant - Fight Fire with FIRE!
The labor shortage is Not going away! But your approach to this challenge can either be “Woe is Me” or “I’ve Got This”. Its your choice.
Give a listen to today’s episode as I offer a proven way to Fight Fire with Fire when hiring staff for your restaurant. Stop hiring warm bodies and anyone with a pulse.
I know when staffing is tight, it's tempting but I assure you this approach is going to be disastrous to your business. This only leads to hiring the wrong people who will kill morale and turn off your customers!
Know that you can build your own restaurant “Dream-Team” and I can show you how. It’s all about a different approach that will pay huge dividends in lower turnover, happier staff, thrilled customers and a ringing cash register.
BTW, I offer a proven solution to the above at the end of the podcast, so make sure you stick around til the end.
Don’t miss it!
Roger
For all tools and resources visit: Restaurant Rockstars
Follow us on Facebook and Twi…
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Oct 26, 2018
Service that Stinks
Episode #137 - You have to listen to today’s episode. Restaurant Rock Stars is now based in one of the hottest restaurant towns in America and the takeaways from this dining experience say it all about SERVICE and will get you thinking about customer take-aways in your own place.
Join Thea and I as we rave AND rant about our experiences at 3 different restaurants in Portland, Maine… the differences are that dramatic!
I won’t give away the key-learnings here, you’ll have to listen to find out, but I will ask that if you like the episode and what you’re hearing on this podcast that you take a moment to give us a review on iTunes.. It will help other operators, their managers and staff find us.
Stay tuned as we’re also announcing a couple of free game-changing webinars that are sure to make a big difference for your operation.
Here are the URL’s so you can register:
How To Build Your Dream Team, Double Sales and get rave reviews - https://restaurantrockstars.com/dreamte…
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Oct 17, 2018
Genius Biz Lesson From THE ROLLING STONES
EPISODE #136 - That’s right, the Greatest Rock N Roll band actually has a lesson for the restaurant game and you’ll have to listen to this episode to find out.
But first lets change your way of thinking and possibly your approach to service.
Every seat and every table in your operation represents valuable real estate and opportunity… opportunity to create a loyal regular customer and opportunity to SELL!
Every day your staff are either building your brand, affinity with your customer and check averages or losing customers and this opportunity.
It all comes down to training and not just the basics of service, but more importantly Salesmanship!
This is a powerful episode with lots of actionable take-away AND if you want my 3 Secrets to capture this magic in your restaurant: https://go.restaurantrockstars.com/dreamteam
Now go out there and Rock Your Restaurant!
Roger
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Oct 10, 2018
What The Vibe Says About Your Restaurant
Episode #135 - The absolute first and lasting impression of your restaurant is your Ambiance. From the moment, a customer walks in your door they get an immediate feeling that speaks volumes about your concept or theme. What does the vibe say about your your place and does it bring the customer back again and again?
Well whether your starting a new place or you’ve been in business for years, maybe you’re thinking about creating some new excitement.
Today I’m talking with Belinda O’Kelly and David Kasprak, the principals of O’Kelly/Kasprak of Chicago, one of the countries hottest design firms. Belinda and David specialize in restaurant and hospitality spaces.
This episode is a world of ideas and inspiration. Give it a listen, then go out there and Rock Your Restaurant!
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Oct 2, 2018
A New Restaurant Profit Center On the Fly!
EPISODE #134 - If your restaurant doesn’t deliver, you’’re missing out on a hassle-free new source of sales and with today’s technology, without the high cost or the risk of doing it yourself. I’m a huge believer in multiple profit centers in any restaurant or hospitality enterprise and here’s one you’ve gotta check out!
Today, I’m talking with Mr. Zack Martin the Founder and CEO of OrderOut. He’s revolutionized a way to accept delivery orders from all the major platforms while eliminating the tablet… Its a seamless delivery hub that works with all the major POS systems and eliminates the need for your staff to manually input orders - even special orders are flagged for more attention from your crew…
They’ve worked in the trenches with real restaurants in the real world and thought of everything so you know ifs going to work for you Its super-easy to get up and running ASAP and there’s even a free online demo to see for yourself: hello@orderout.co
ROCK ON…
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Sep 26, 2018
The MOST IMPORTANT Detail in your Restaurant!
Episode #133 -Know this, “paramount” service is everything in your restaurant. Deliver anything less and your customers will talk… Immediately, their experience at your place is all over social media and online review platforms. You can lose your good reputation and customers at your restaurant’s peril.
Know that customers choose their experiences from word of mouth and online reviews… it will always be so.
The only offense is also a good defense… take a long walk around every area of your operation. Start with your entrance and miss nothing the guest will see.
Most importantly, shadow your service team. Know that what they say and do can either get you to return and leave a positive review or sabotage your business.
Take a listen to my recent experience….
Now go out there and Rock Your Restaurant!
Roger
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Sep 18, 2018
Strategy From A Top BRAND Expert
Episode #132 - Soul and Passion are foundational to your customer’s experience!
Innovation Rules! Useful defines your brand and ensures continued relevance with your guest! These are critical ingredients to your magic restaurant formula. Give today’s episode a listen as I’m speaking with Ben Gaddis, the President of one of the world’s Top innovation agencies counting some of the world’s most powerful brands as clients.
We’ll talk digital marketing, online ordering, delivery, leading-edge loyalty programs and much more that shape and grow the all-important relationship between your operation and your customer.
It’s a game-changer. You can find and follow Ben on Twitter @bendgaddis and @T3ThinkTank or Facebook at T3ThinkTank
Now Go Out There and ROCK Your Restaurant!
Roger
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Sep 12, 2018
The Secret to Wild Restaurant Success!
Episode #131 -Restaurants are fickle!
Some are wildly successful for a variety of reasons.
Others fail miserably in a short period of time for different reasons.
This is a high-risk business, perhaps the riskiest and most challenging. If you’ve committed tremendous time and money to your dream, don’t increase your risk by neglecting what’s really important. Instead, give yourself every advantage.
It all comes down to 3 things - 3 powerful ideas I call the Foundational Fundamentals.
Follow these 3 and the competition will eat your dust!
Now Go Out There and Rock Your Restaurant!
Roger
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Sep 5, 2018
Does Your Indie Stack Up To The Competition?
Episode #130 - We all eat out in a variety of restaurants from time to time and being in the business, its only natural to form strong objective opinions of how well the other guys do it. We critique everything from our fresh perspective.. the food, the service, the atmosphere and curb appeal. Funny thing, this doesn’t always happen in evaluating our own operation. Its so easy to get so close to our business that we miss many fine details.
Well once again, I’m on the road driving cross-country. I had a chance to eat out several times a day in a wide variety of places. So today, I’m telling you about two dining experiences that really stood out for different reasons. I hope it helps you take a fresh look at your restaurant or hospitality enterprise, and give you some food for thought.
If you like what you’re hearing on our podcast, please give us a review on iTunes, like us on facebook and twitter and for LOTS of powerful restaurant ideas, free resources and helpful tools, p…
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Aug 21, 2018
Restaurant Pet Peeves… don’t let them happen!
EPISODE #129 - Of the thousand details in running your restaurant, beware of your customers Pet Peeves
This episode is all about the details.. the important impressions each member of your staff and every detail make with your customer.
Put yourself in your customer’s shoes and dine in your restaurant… do this often, sit in different sections and even visit the bar as a customer. Then get together with your team and discuss the details you experienced. Follow it up with a discussion of recent experiences in other restaurants. Would you go back there?
Everyone’s opinion counts, so fix what’s broken before the customer sees it.
Now Go Out There and Rock Your Restaurant!
Roger
More Resources: https://restaurantrockstars.com
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Aug 14, 2018
Everything You Need To Know About Beer With Don Tse
Episode #128 - I’m betting you’re a “beer fan”. Just about everyone loves beer!
Well today I’m talking with a certified beer judge, internationally acclaimed beer writer and just plain expert and connoisseur of all things beer.
Mr. Don Tse has literally tasted his way around the world sampling 20,000 different beers. We’ll talk about that.
You’re also going to learn how to curate a great beer list, the basics of serving the freshest beer with great customer service AND, the power of starting a Mug Club in your place… If you want a turn-key tool to help you start your own club, here’s the link:
https://academy.restaurantrockstars.com/mug-club
Now go out there and ROCK your RESTAURANT!
Roger
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Aug 6, 2018
One Cool Tip - How an ICEBERG can Double Your Restaurant Sales!
I’m not kidding, close your eyes and Imagine an Iceberg… now Imagine Doubling your restaurant’s sales!
Now that I’ve got your attention, give this episode a listen. I’m sharing one of my most powerful Sales & Service teqniques that you can execute immediately to deliver amazing dining experiences while dramatically increasing sales!
I’ve always believed that “Order Takers” in restaurants deliver Ordinary Experiences. Why not be about creating Extraordinary guest service? To do this, your staff need to take your customer on what I call “the Magical Journey”… that is telling them everything that makes your restaurant and what you serve unique, special and enjoyable.
Here’s a way to do just that while watching your guests smile and cash register ring.
And please mark it on your calendar, for our upcoming Free WEBINAR: “How to Start & Run a Wildly Successful Restaurant!”
Here’s a link to reserve your spot: https://go.restaurantrockstars.com/webinar…
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Jul 30, 2018
One Foot From Disaster, My Journey To Wild Success
Episode #126 - 100% no B.S....this is an absolute must listen...
From pitfalls and major struggles to straight out theft & fraud, you'll learn how I built my successful restaurants from a bold dream and no practical experience to a wildly successful multi-million dollar exit.
In this action-packed episode, my friend and fellow industry pro Jaime Oikle of www.runningrestaurants.com interviews me for his podcast and we discuss my crazy restaurant journey and how the systems I created led to Double the Net Profit of the average restaurant and national press acclaim.
It's sure to keep you captivated while also scratching out a notepad full of ideas to implement at your operation.
In Jaime’s words this episode will kick some ass...
Whether you’re just starting your first place or a seasoned operator, don’t miss my free webinar “How to Start and Run a Wildly Successful Restaurant” at this link: https://go.restaurantrockstars.com/webinar I’ll be sharing my 3 Secrets to fantas…
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Jul 17, 2018
If You’re Not a Social Media Junkie, Someone Better Be!
EPISODE #125 - Social Media may possibly be your restaurants Most Powerful Marketing Strategy..
There’s Facebook, Snapchat, Instagram, Twitter and by the end of the day there’ll be a couple more.. which ones are important? All of them…
You can be sure that your customers are spending lots of time posting, tweeting, snapping or whatever, and if you ‘re not on these platforms, you’ll miss out on lots of new and repeat business. Why? Because, Social Media and Online reviews are one of the main determinants if not THE Determinant of where people go out to eat.
Give a listen to this episode for the solution.
Now go out there and Rock Your Restaurant!
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Jul 11, 2018
A Seasoned Operator’s Keys to Mega-Success
Episode #124 - My guest today is a real Restaurant Rock Star. After 9 short years with virtually no restaurant industry experience, Mr. Roger Perry of the Datz Group in Tampa Florida is now turning the restaurant scene upside down with several exciting concepts.
Listen as Roger tells us how opening a bakery solved a critical problem and future threat to that first restaurant. We speak about cutting edge marketing, building a culture of hospitality and family, and how staying hands-on in this most challenging business with the right systems are the keys to success.
This episode is chock full of powerful new ideas to improve your operation, stay relevant and ahead of your competition.
Now go out there and Rock Your Restaurant!
Roger
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Jul 3, 2018
Why You Should Add “Scorpions” To Your Menu!
Episode #123 - Scorpions? Listen to the episode to find out why! If you’re running a restaurant, you have to stay relevant your loyal audience and always be reaching ahead of the curve.
Today I’m talking with Mr. Lee Zucker and Mr. Rev Ciancio from Yext.com who are Digital Knowledge Management Experts. Forget the fancy title for a moment, they’re all about Maximizing your brand presence and message consistently no matter where the customer searches to find you. This goes far beyond your website.
Give a listen as today we’re talking online review strategies, online ordering, driving loyalty and repeat business and most importantly marketing like a big brand without the big brand budget. And yes we’ll also talk about why scorpions on your menu will drive business.
Now go out there and Rock Your Restaurant!
Roger
LEE
• https://www.linkedin.com/in/leezucker
• https://twitter.com/leezucker
• https://www.instagram.com/leezucker/
REV
• https://www.linkedin.com/…
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Jun 27, 2018
Lessons Learned Going from Hotdog Stand to World’s Largest Nightclub!
Episode #122 - Mr. Ian Maksik is a true hospitality “legend” and tireless industry innovator. He’s been called “America’s Service Guru & Professor of Service”.
Imagine rising from the kitchen of his family’s humble Brooklyn restaurant at age 4 to professional waiter, manager, event planner, caterer and restaurateur. Remarkably Ian will share how his family transformed their early hot dog stand into the “World’s Largest Nightclub”, serving 6,000 people every Saturday night. His story only gets better!
Listen as Ian shares his greatest nuggets of service wisdom from a seven decade career still going strong!
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Jun 20, 2018
One Word That Creates Staff Magic!
Episode #121 - One simple word can transform your staff and your business, creating sales and service magic!
This one idea may be the most powerful change you make that creates an unstoppable brand and culture within your restaurant. Give today’s episode a listen as Thea and I share the “key” to truly dominating your competition.
All it takes is a game plan, consistency and a passion to deliver amazing dining experiences. Do this and I guarantee your cash register will RING! And about that one word… you’ll have to listen to find out!
Now go out there and Rock Your Restaurant!
Roger
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Jun 7, 2018
The ONLY Way To Staff Your Restaurant!
Episode #120 - The Help Wanted Sign is Dead! There I’ve said it.
I’ve always believed that the Help Wanteds are a great way to find someone else’s problems and just because you need a new hire, the wrong person won’t be doing your business any favors. I learned long ago that a C-Player can absolutely sabotage your customer’s experience and your business. Don’t let it happen to you.
So here’s a paradigm shift. Give this episode a listen as today I’m talking to a superstar recruiting expert. Mr. Mike Durre shares his “secret sauce” to finding key personnel from a GM, to Chef to line positions.
We discuss the difference between Hiring and Recruiting, the mistakes many restaurant owners and GM’s make when filling an open position and how to build your restaurant “Dream Team”.
Nothing is more important to your operation than finding, developing, recognizing and rewarding the best talent possible. Believe me, your customers know the difference.
If Mike ca…
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May 31, 2018
Build Your Brand Inside and Out!
Episode #119 - Why would you spend money on traditional advertising when you can build an unstoppable brand from the inside out?
Heres a TWIST many restaurants miss. There are so many ways you can leverage your restaurant’s LOGO while promoting everything that’s special about your place… and don’t forget your restaurant’s unique “Hooks”.
Give a listen to today’s episode as Thea and I riff on the power of your logo which is the true foundation of your marketing, to powerful promotional ideas that capture the public’s imagination, create that BUZZ and get them talking.
Now go out there and Rock Your Restaurant!
Roger
We're launching our Mug Club Masterclass...everything you need to know to start a super profitable mug club that costs you virtually nothing to start! Check out our website for details! (www.restaurantrockstars.com)
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May 24, 2018
The Amazing Power of EMPOWERING YOUR STAFF!
Episode #118 - It's rare that a restaurant training idea really blows me away, but this one is pretty AMAZING.
Today’s episode is all about Innovation & Empowerment… This powerful combination is helping a Massachusetts restaurant energize its staff, drive new business and take teamwork to a whole new dimension.
Your team represent your brand and make or break your operation. Once you hire a great staff, you need to continually inspire, teach, motivate and lead… then Get Out of the Way!
Imagine staff that think and act like owners. A team that can tap into and create new opportunity for their restaurant.
Its happening here and the idea opens up all sorts of new possibilities in this business.
Don’t miss this one!
Roger
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May 17, 2018
Ambiance or Food, Which Comes First?
Episode #117 - Most restaurants want to turn their tables over and over, but again this one has so much space, they just keep packing them in and keeping them. So what keeps them busy? EXPERIENCES! On top of a James Beard Award-Winning Chef and lots of menu variety for both food and drink, this place serves up lots of FUN!
Check this out. Here’s a place taking major cities by storm and growing fast and huge. Imagine a 20,000+ square foot space with day and nighttime appeal from different demographic audiences. A place where customers gather and then have lots of reasons to eat, drink and linger. That’s right linger.
You’ll have to give this episode a listen to learn all about it and when you do, your gears are probably going to start turning with lots of fresh ideas for your own place
This restaurant concept truly ROCKS!
Roger
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May 10, 2018
When Concept Executions Go Wrong (or right)
I’ve started multiple concepts… some Rock N Rolled right from the get-go. Another needed a total about face and re-branding, while yet another never really got legs and I had to sell it.
Point is, there are thousands of details that play into the concept of a restaurant. These details determine whether you catch the public’s imagination, their dining dollar and repeat business, tread water or possibly go under. I’ve seen and done both.
Give a listen as Thea and I discuss different concepts, the things that make them work or Not, special “hooks” and lots of ideas to consider that impact your guest’s experience.
Your concept matters. Remember, customers are either in your seats or the place down the street.
Rock Your Restaurant!
Roger
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May 3, 2018
Your Recipe For Success Fails Without This ONE Ingredient
Episode #115 - This critical ingredient of any successful long-term brand is something found in every restaurant, but it just comes down to whether we choose to maximize its potential or Not! This decision either leads to stellar success or in some cases, dismal failure.
Give this episode a listen. I’m talking about the perfect synergy between building your brand, fostering an unstoppable company culture AND, the power of both combined. I believe there’s one “Key” element to this magic formula. E M P O W E R M E N T! Train your people well, give them autonomy and THEN let them loose.
They’ll not only stick around, they’ll make a huge impact on your customer’s dining habits and where they choose to go next. Remember, these customers are either in your seats or the guy down the street offering something more.
All you need to do is tap the potential and develop this ingredient for all its worth.
Now go out there and Rock Your Restaurant.
Roger
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Apr 24, 2018
Stay Relevant or Become the Next Restaurant Statistic!
Epsidode #114 - The headlines today are all too common… Declining Sales and Profits, Labor hard to come by, heavy Competition. The restaurant business is difficult and getting harder every day.
But its not just about survival, its about creating and sustaining a lasting legacy. Doing that means building a powerful brand, but more importantly staying relevant in a changing industry and changing world of fickle consumers.
Not so easy as this is the business of 1000 details, but you can’t stop there. Your operation must continually step back, get a fresh perspective and continue to Innovate.
Take a listen to this episode, hear about some surprising statistics and I hope this inspires, motivates and re-energizes your entire team.
Now go out there and Rock Your Restaurant!
Roger
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Apr 17, 2018
Launching a New Concept - Mr Bing On Fire in NYC!
Inspiration and Opportunity are always around the next corner. Imagine you’re living in a foreign country and suddenly the lightbulb goes off. “I love this food, everyone loves this food… I could sell this anywhere”!
Next thing you know, you’re setting up shop to test your concept and you’ve got a line around the corner.. Is your idea a temporary trend or a unique new cuisine you can take across the country?
In this episode, I’m speaking with Brian Goldberg of “Mr. Bing” who’d doing just that… delivering an appealing product he discovered in the far east, growing a business and seeing how far it can go. But, before we get into that, Brian by the way is a former Olympic-caliber Luger… that super fast sport where you lie back on a tiny sled with razor sharp runners and ride it over 80 miles per hour down an icy track. Well how he ended up in the restaurant business is a great story
I won’t tell you anymore, as this episode speaks volumes of passion for th…
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Apr 12, 2018
World-Renowned Celebrity Chef David Burke - Talking Restaurants
Episode #112 - Today’s episode brings you powerhouse Chef, Television Personality, Consultant and Industry Innovator Chef David Burke who needs no introduction.
Chef Burke has cooked around the globe in countless countries, has been influenced and mentored by some of the most talented and highly recognized chefs and has opened numerous restaurants in major cities. He continues to push the envelope of cooking style, leadership, industry trends and better practices.
Listen on as we 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.
Thank you Chef for a conversation that will really move the needle for our audience.
You can connect with Chef David Burke at www.chefdavidburke.com as well as on Instagram and Twitter: @chefdavidburke
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Apr 4, 2018
Where else can you get $250,000 in 10 Minutes?
Episode #111 - The restaurant business is never static. To be truly successful, you need to be ever-vigilant for new opportunities and have the ability to instantly capture this opportunity before its gone forever.
Case in point: When you’re running restaurants you’re worried about cash flow, training your people, marketing, service & sales and 1000 other critical details to not only succeed, but keep your business ahead of the competition. More often than not, this takes extra cash. So I’m super excited to introduce you to today’s guest Ms. Victoria Treyger of Kabbage who can help with just that and fast! As you’ll see, Victoria has led many successes for some of the world’s leading companies.. Travelocity, Amazon and American Express to name just a few, so its a true testament that she’s now with Kabbage making restaurant dreams reality.
Whether you see a significant expansion, need new equipment, want to hire a manager or key-staffer or just some money to get you…
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Mar 27, 2018
Your People Are Your Greatest Asset - Carrie Luxem
Episode #110 - There are many ways to manage a team. There are leaders, there are managers and everything in between. Successful operators know instinctively that our people are the cornerstone of our business and determine the ultimate customer experience. This in turn determines our success or potential failure.
It all begins with how we hire, nurture and develop our team. Once this is in place, necessary policy and procedures keeps things on track and a culture begins to build. Important stuff and one of the most important of the 1,000 details to running restaurants.
Listen to today’s episode as a restaurant veteran turned HR professional shares her wisdom and nuggets from decades in the heart of our business. I’m sure the take-away will give you all food for thought, new ideas and best practices.
Reach out to Carrie Luxem at carrieluxem.com, https://www.linkedin.com/in/carrieluxem/ or http://restauranthrgroup.com/
Now go out there and Rock Your Restaurant.
Roger
Th…
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Mar 21, 2018
It’s All About Cash Flow And ROI
Staying ahead of the competition, having a vision and finding new ways to increase customer excitement, loyalty and sales is why we’re in business. Its what keeps us going everyday in a highly competitive industry. Unless your place is Rockin and Rolling, what’s the point?
Talking about vision, some ideas have great potential and others may never fly, but the one’s that do may launch your restaurant into great successes and even an empire. So never stop dreaming and every once in awhile get the team together and brainstorm. Nothing is too crazy.
Today’s episode is all about big ideas and ways we can utilize cash investments to build a stronger restaurant and more powerful brand. And its also opportune timing that this episode is sponsored by Kabbage. If you need quick cash and immediate approval for up to $250,000, check out Kabbage. You can get a $50 gift card if approved for any amount and while your’re at it, take a look at this quick video (https://www.restaurantr…
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Mar 13, 2018
Build Your Brand with Ideas For Holidays & Big Events
Episode #108 - I’m all about building a “Brand” and not running a restaurant… going a bit further. I advocate being an entrepreneur, not a restaurant owner.
With that said, one of the most powerful brand-builders I know (not to mention staff pleasers) is creating several “Big Events” throughout the year around holidays and big sports events. Whether you have a food truck or a full-serve restaurant, you can decorate your place to the “9’s”, have your staff dress up in themed costume, offer “event specials”, have live entertainment and watch your the customers pour in and your cash register light up!
Give this episode a listen as I take you through many of the key-holidays and big events that will drive new and repeat business and make your place more money several times a year!..
Now go out there and Rock Your Restaurant!
Roger
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Mar 7, 2018
Last Minute Tax Advice from an Industry Expert
Episode #107 - Yikes! It's tax crunch time!! What do you need to do throughout the year to put your business in the best tax position before you file.
Many of you may be last minute filers and you can still get the job done. But if not, no worries… know that you have until September to file an extension. If you do, you can still take full advantage of all the advice in today’s episode.
Listen to Mr. Tony Perricelli. He’s a CPA and Tax Expert with many restaurant and hospitality clients. (and a repeat guest from episode #76), He knows our business and is a tremendous resource and wealth of information. We discuss last minute tips for 2017, big changes from the Trump Administration for 2018 that can be a real benefit to your business and much more.
If you’re looking for an experienced hospitality CPA, Tony’s your man.
See my show notes for links to Tony's contact info and his article: “5 Things Every Hospitality Business Owner Should Consider in the Tax Reform Law…
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Mar 1, 2018
Marketing Firepower Starts With Your Brand!
Episode #106 - Its no secret, I’m all about dominating the competition! That’s the fun part… a big reason to be in business and that’s what separates the business owners from the entrepreneurs.
We’ve all been to those rockin restaurants that have the triple combination of food, service and ambiance. You know, you can feel the magic going on and usually there’s a long wait for a table no matter what day it is. All three of those elements are important to real success and most of the time I say that service is a true competitive advantage, but lets focus on the ambiance.
Ambiance, your “hooks” and WOW Factor are what get people talking and better yet online posting, creating and sustaining a buzz for your place. But it takes more than just cosmetics. Its really about getting into the heads of your target audience and your regulars. What are they jazzed about? Is it lifestyle, is it something they can relate to? Or is it just delivering an all around great exper…
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Feb 14, 2018
Why We Love That Old Staff Magic - Thea And Roger
Episode #105 Its no secret that your staff hold the “key” to your restaurant’s success.. Whether you run a food truck, coffee shop or sit down place, your team are either building your brand or giving customers reasons to visit your competitors.
We all been to those restaurants that are just firing on all cylinders… the place is alive, fun and staff are shining. Let’s call this staff magic.
You’ll know you’ve arrived when your team are having more fun and making more money and your customers are having more fun and spending more money. This is the “Ureka” moment I call capturing Lightning in a Bottle and its the most powerful form of marketing out there. When your staff are making friends with your customers every day and both your staff and customers are spreading the word about your place, your building an unstoppable brand, especially in this age of online reviews and social media.
So give this episode a listen where Thea, (my wife and V.P. of Restaurant Roc…
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Feb 8, 2018
So You Think You Want To Start A Restaurant - Thea and Roger
Episode #104 - My wife and I have restaurant conversations all the time.
Usually, its about a recent dining experience we shared. We usually agree on the service received, but not always on the establishment’s execution of the critical details.
There is no magic formula for restaurant success and certainly no crystal ball to predict the future.
Sometimes its a matter of opportunity, luck, vision or all of the above.
One thing you can count on is that knowledge will always be power! Your approach and execution of this knowledge will likely determine your ultimate success or failure.
So today’s episode is all about the different reasons people start restaurants, their varying “zones of excellence” and degree of knowledge that is either advantage or hindrance. Where they might excel and where they’ll run into trouble without the necessary expertise.
Stay tuned as Thea (Restaurant Rockstars Co-Founder, V.P. and My Wife) and I offer opinion and fact.…
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Feb 1, 2018
Build Your House On This Foundation!
Epsiode #103 - In my book, there are three “Foundational Fundamentals” to running a successful, highly profitable restaurant or hospitality enterprise. Much like the foundation of a building, they are each supportive and reliant upon each other for maximum strength.
I rank these three in order of importance as follows:
1) Staff Development, Training, Recognition and Rewards: Your staff are the cornerstone of your business, affect your ultimate success and if nurtured effectively, become the driving force behind your “Brand”.
2) Cost Controls & Profit Maximization: Hospitality is not merely about serving food & drink, but about running a bottom-line focused business. If you’re unaware of the numbers and what you sell is not profitable, it doesn’t matter how busy your operation is!
and
3) Marketing & Affinity: To dominate your competition, you need to get outside the four walls of your business and find new ways of connecting with more customers, make them feel a…
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Jan 24, 2018
Can Your Operation Use a Makeover?
I travel the country often, have many opportunities to dine out and formulate many personal opinions.
Ambiance usually plays a huge factor in how I first choose a restaurant whether driving by or googling a cuisine, the vibe matters to me. Once I walk in the door and get past the atmosphere, I pay close attention to the interaction I receive from the front of house team, because I am quite biased about service also. My expectations here are through the roof after two decades of personally training my staff. When it comes to the menu, I’m not soley a sophisticated “foodie”, but love all types of good food, so this part of the magic restaurant formula is also important. I believe most diners are looking for all three of the above: “Food, Service & Ambiance” when they select a restaurant to eat out, so this should be top of mind in the total experience you provide your guests.
Restaurateurs can be somewhat biased about their operation, thinking “I’ve got this”! To be…
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Jan 17, 2018
In The Age Of Online Reviews This Is Dangerous Thinking
Two “key-foundations” for any successful business are offering Paramount Service and true “Value for the Dollar” with consistency every customer, every time. Unfortunately, missing one or both combined is all too common in service businesses. The end-result is that both the customer experience and the business’ cash register suffer the consequences.
This past weekend, my young daughters and I travelled to Jackson Hole, WY where we experienced far differing service and value at many different types of businesses, restaurants and hotels included. Granted this is a high-traffic year-round tourist destination, and certain businesses may mistakenly believe that repeat business is not as essential as it is in any-town USA, but in the age of on-line reviews this is dangerous thinking. In two of our experiences, these blatant “misses” were so obvious that even my kids were surprised. They had words to say both to me and in online review sites for these businesses.
The bottom…
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Jan 10, 2018
Key-Learnings from a Global Hospitality Entrepreneur - Fred Forsley
Episode #100!! WOW guys, this is our 100th episode of the podcast. Its amazing its been 2 1/2 years and there is still so much depth to our industry and so more to bring you. Service, Finance, Marketing & Operations tips to help you Rock Your Restaurant! Thank you so much for your kind words and appreciation.
You have to listen to this Big 100 podcast. I have known Mr. Fred Forsley for over 20 years and have watched in awe and admiration as he has built a hospitality empire, from restaurants, to brewery operations, partnerships with the biggest names in beer, to inns and real estate projects on a national and international level.
You’ll hear his early inspirations and success, major deals gone awry, optimism for future projects and how he maintains direction with his partners and hundreds of employees across numerous operations. Above all, Fred is regular guy you’d like to have a beer with. He’s humble, appreciative of other’s efforts and contributions and well-liked a…
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Dec 13, 2017
The TRUTH About Your Competitors
Episode #99 - In the restaurant business, SERVICE is UNIVERSAL. It all comes down to the people you hire, develop & train and the experiences you provide your customer.
It doesn't matter if you have a full-serve restaurant with table service, a food truck or a quick-serve concept with a drive through and counter service, the bottom line is the guest experience. Its plain and simple. To be truly successful in this business, you need to be passionate about providing a higher standard of service.
Imagine every restaurant in the world was your competition - even the absolute best 5 star establishments. What will you do today to rise above this competition?
Listen to this episode, rally the team and raise your own bar because the ultimate competitive advantage is SERVICE.
Now go out there and Rock Your Restaurant!
Roger
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Dec 6, 2017
If You Build It, Will They Really Come? ONE Variable Really Stands Out!
Episode #98 - I’m sure you remember the Kevin Costner film “Field of Dreams” and the famous line “If you build it, they will come”. But, in the world of running restaurants, the reality is “If you build it, your work is just beginning”.
I work with many new restaurant owners and sometimes I am surprised by their approach and understanding of what it means to be a business owner or further, what it means to be an entrepreneur. There is huge difference in those two definitions. Either way, you take a risk to create a new enterprise and everything is on the line until you reach profitability. You can’t just sit back and expect the customers and dollars to roll in.
One of my mantras is “Be a Student of your Restaurant”. Whether you’re a new or seasoned operator, there is never an end to the learning curve and at the very least there are 3 “Key-Fundamentals” every restaurateur or should I say entrepreneur should understand and master. These are the keys to…
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Nov 28, 2017
Inventory In Half The Time, No Kidding! An Interview With Dave Allred of Bar Patrol.
Episode #97 For nearly two decades, I got used to doing bar inventory the hard way. That’s right, I looked at all the different shaped liquor bottles and took my best guess. .2 on the Absolute, .7 on the Jack Daniels. I even lifted the kegs by hand and gave them a shake. The Sam Adams feels half full, but the Stella maybe only a quarter.
This is how most of us take inventory.
Unless you’ve invested a small fortune in one of those electronic devices that accurately measures out every pour and then tells you what’s left in each bottle, you’re probably still doing it this way… the old school way. That is, if you take inventory at all. I still see lots of places not completing this most important of all details on a regular basis. Truth is, they have absolutely no idea of their true beverage cost and the same goes with the food, at their peril. I believe this is the kiss of death in this business.
Well if any of this sounds like you, its your lucky day. My guest in thi…
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Nov 14, 2017
Too Crazy To Believe - A True Story
Episode #96 - We all dine out from time to time and I’m willing to bet that your experiences vary from restaurant to restaurant. I’m also betting that you critique each experience. If you’re in the business, its only natural. What are they doing right… what would I do different?
Well, I may be a bit biased, because I always put a premium on regular and intensive staff training in my restaurants. Its a point of pride, to have each and every staffer deliver amazing dining experiences AND make friends every night for your restaurant. Is there any other way?
I’m so often amazed that not every operator shares this philosophy and even if they do, sometimes the restaurant is running them and not the other way around.
Give a listen to this episode. Yikes, unfortunately, Its a true story that we can all learn from, but mostly its about what should never happen in your operation. It won’t if you put a premium on training and service also.
Now go out there and Rock Your Res…
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Nov 2, 2017
Is Technology Replacing true Hospitality in your Operation
Episode #95 - As technology continually moves forward, and there’s a APP for everything, it strikes me that human interaction can sometimes be replaced. This is not always for the best.
In the Hospitality business, I have mixed feelings. True Hospitality is at the very core of what we do, and I am an absolute believer in what I call “paramount service”. In many cases and in many of our first-hand experiences, its evident that true hospitality is being lost. Decades ago, hospitality was experienced everywhere from the gas station to the dry cleaner to restaurants, regardless of price point.
I am also a huge believer in the fundamentals. Hands-on understanding and execution of all aspects of running a hospitality operation by the both the owner and management team. I’m talking about the foundational basics of Finance, Marketing and of course Staff Training and ultimate Service delivery. Its perfectly’ fine to automate your business and use technology and systems to imp…
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Oct 25, 2017
More Money In Your Register, Night After Night!
Episode #94 - Menu Profit is one mission critical detail in your restaurant that you may be missing.
You may in fact have a menu that your customer’s love, but that doesn’t mean you’re making lots of money selling it! This really is common and I see it all the time in restaurant’s I work with. You’re working just as hard preparing low profit items as high profit, so you might as well give yourself every advantage.
Listen to today’s episode and I’ll give you the “key” to maximizing profit from your menu, every item every time.
Know two things, that your suppliers work for your restaurant, and they will bend over backwards to help you succeed if you simply ask.
Now go out there and Rock Your Restaurant!
Roger
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Oct 17, 2017
A Winning Strategy For Your Restaurant From Your Favorite Sports Team
Episode #93 - No matter your favorite sport, you know the preparation, coaching and relentless training it takes to achieve a winning record. Its one thing to win one game and entirely another to dominate the league.
Approach your restaurant training as if you are about to dominate your competition.
Of course training takes time, commitment, persistence and that all-important strategy, but I have found that nothing is more important or provides a greater R.O.I.
Give today’s episode a listen… its short, but powerful. Here, I present one of the most effective training exercises I know that’s proven to not only deliver amazing dining and service experiences, but to increase your restaurant sales. When your entire team are conditioned with product and restaurant knowledge to educate, inform and entertain each and every customer, you will have an unstoppable competitive advantage.
Do this today and every week without fail; every table, every time!
I’ll leave you with some pow…
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Oct 11, 2017
HIT THE JACKPOT with your Restaurant’s Marketing
Episode #92 Have you ever won the lottery? Maybe not. Or if you have, it wasn’t a huge take. But I’m betting it was an instant of fun getting that ticket and scratching off those circles with a quarter.
Well, why not give your customer that same excitement each and every time they dine with you? On top of the great service, this is just one more thing they’ll remember about your place. But here’s the kicker. They won’t just remember, they’ll come back and tell their friends.
I’m not going to give you the play by play here. You’ll have to listen to this episode to get it, but I can all but guarantee this is a proven powerful marketing idea for very little money.
Everything should work this way in your restaurant and drive Return on Investment. It’s a beautiful thing.
Head on to the podcast page to grab your free gift: https://www.restaurantrockstars.com/thepodcast/
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Oct 6, 2017
Is Your Restaurant Running You? 3 Ideas To Dial-In Your Business!
Episode #91 - Folks: This is a crazy business and unless you can see around corners, the unexpected is going to happen, not to mention the thousands of details it takes to run a great restaurant. No wonder so many owners and managers are “hands-on”. You have to be .... or do you?
I love to talk about exit strategy. You should be thinking right now what it will take to get there... even if you just opened your place for business. What I’m saying is, all it takes is a few simple “systems” that will empower your team, free your time and give you that all-important “Big Picture” view of your operation. This way you can spend more time with your family, open a new location, franchise, sell or pivot to a whole new business. No systems in place, then back to “hands-on”.
You can work 6 and 7 days a week or Not. Its your choice!
Listen to today’s episode. I’m going to give you “3” ideas to really dial in your operation and if you want the exact template to…
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Oct 6, 2017
Maybe the Most Important PROFIT BUILDER in your Restaurant
Episode #90 - Its no secret that I’m obsessed with Profits. Always have been since running my restaurants and now, I’m just as obsessed for my clients and other restaurant’s profit.
The alarming fact is, so many restaurants Don’t have a Profitable Menu. Some items may contribute a decent profit, but as it turns out, far less profitable menu items are bigger sellers that are stealing sales from the More Profitable Items. When this happens, the restaurant is just spinning wheels working just as hard for Less Profit. That’s why I say, you can have a busy restaurant and still not be making any money. Why, when there’s a simple solution?
Listen to today’s episode. It will not only give you the step by step detail on finding out the profitability of your menu, but what to do about it if its Not!
Don’t make the same mistakes so many restaurants are making with their current menu or new menus, as often as they change. Now’s the time to become obsessed with profit an…
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Sep 6, 2017
Are Millennials REALLY Hard to Manage?
Episode #89 - After running restaurants for over 2 decades and over-seeing all ages of staff working the floor, I can honestly say that Millennials are no different from any other age group. It’s the approach you use with any staff member that makes all the difference.
Lead by example is almost a cliche, but think about it…Do your staff regularly see you: Bus a table? Clean a bathroom? Wash the windows? Expedite the food?
If not, they should.
It’s more than just a point of pride, it’s a simple tried and true motivator and one that has worked for all generations!
Today’s episode is all about reinventing your restaurant and your management style.
Listen as I share 3 simple best practices to inspire, raise the bar on service and get your team working together to over deliver and beat the competition.
And yes it works for Millennials too!
By the way, if you enjoy the podcast please subscribe on iTunes and if you find the content helpful, please leave a review.
Now go o…
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Aug 29, 2017
Astounding Service That Knocked My Socks Off
Episode #88 - I admit it. I’m very biased about service. But the truth is, if you’re in this business, you should be too.
Long ago I learned that Hospitality is Absent when something happens “TO” You and Hospitality is Present when something happens “FOR” you. Unfortunately, exemplary service is the exception and not the rule and some time ago that basic concept of Hospitality has all but disappeared and I frequently ask “What happened to the Service in a Service business”? Every restaurant owner, manager and staff person, front or back of house, should take this lesson to heart.
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.
My hope is that one listener and one restaurant at a time in this huge industry change their approach to service, takin…
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Aug 22, 2017
MAKE THOUSANDS of NEW DOLLARS with Relationships
Episode #87 - I can’t tell you how many times I come across businesses of all types that sit around waiting for customers to come through the door… not only that, they’re spending thousands of dollars on traditional advertising. Spending, spending and hoping for the best! What a waste!
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!
In your own restaurant, when was the last time you walked outside your door and found new customers down the street, across town or even tourists passing through? Listen to the nuts and bolts of this very simple yet extremely effective marketing strategy for full-serve restaurants. You’ll be cashing in coupons and thanking me all the way to your bank.
Now go out there and Rock Your Restaurant!
Roger
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Aug 17, 2017
How To Crush Restaurant Marketing With Erik Shellenberger
Episode #86 - Your time is valuable and this business is demanding, so I love having guests that cut right to the chase and spell out powerful nuggets of wisdom to help you run a super successful hospitality operation.
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.
So many restaurants are missing the power of leveraging internal marketing.. that is everything we can do for FREE to increase guest counts, turn our staff into brand ambassadors and deliver a high level of personal service. Treat every customer including the first time customer as if they were a regular or an old friend, both online and n your restaurant.
As a thank you for listening to the podcast, grab my free gift in the show notes at: https://www.restaurant…
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Aug 8, 2017
How I Started A Mug Club And Earned Almost $50K More A Year!
Episode #85 - Here’s a powerful idea that can bring your restaurant instant cash flow and build that all-important loyalty with your customer. If your restaurant sells beer & wine, I can show you how to increase your business and have your customers bring you more business.
Imagine a club where your customers pay you up front for the privilege of belonging. You offer great value for their dollar, but you give customers many reasons to come in to your place, sometimes many times a week. Not only are they paying you to belong to this club, but they’re also spending more money in your place, on food, retail merchandise and more. Better yet, they’re telling their friends to join and these friends in turn are paying you money up front and spending lots of money each week in your place. That’s called a multiplier effect and its one very powerful way to make money in the restaurant business…
I’m a huge believer in what I call PARAMOUNT SERVICE… treat every customer as if…
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Aug 4, 2017
The Secret To Finding + Keeping GREAT Restaurant Staff
Episode #84 - One of the biggest challenges you face as an operator or manager is staffing and turnover. Its a tough labor market No Secret, but it's all about your approach to finding great staff and keeping them.
The wrong approach is thinking “I need someone NOW.. I’ll just place an ad in the paper and hang a help-wanted sign on the door”. That’s just a recipe for disaster. More than likely you’ll find someone that’s a morale killer with bad habits there just for the paycheck.
Today’s podcast gives you a better approach. Its all about finding, developing, recognizing and rewarding what I call your “A-Team”. You can find and train your own “dream team” staff that increase your sales, put out amazing food & drink and dazzle your customer. Better yet, they’ll stick around.
I learned long ago to lead by example, train A-players to develop those with great promise and then get out of their way. Give them the freedom to shine and make friends with your cu…
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Jul 26, 2017
8 Great Things To Tell Your Staff Today
Episode #83 - I have always believed that the restaurant business is a performance. Its entertainment and your guest experience is ultimately determined by how you as owner or manager set the stage. I’m a huge proponent of daily staff training and whether you spend ten minutes or a half hour or more with a pre-shift meeting, nothing is more important to making every dining experience an “event” that brings your customers back again and again.
Once again, I’m collaborating with my good friend and industry pro Jaime Oikle of www.runningrestaurants.com Jaime is not only a great host and commentator, but he offers a tremendous resource to anyone running restaurants. Anything you want to know or want to improve in your operation, you’ll find it there.
Listen today as Jaime and I riff on “8 Great Things to Tell Your Staff Today”… Use these nuggets of wisdom daily in your pre-shift meetings until they become routine conditioned behavior by your entire service team. You…
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Jul 18, 2017
The Cash Is In Your Pocket Or Theirs
Episode #82 - Long ago, I learned “You Don’t Ask, You Don’t Get”. Don’t be afraid to ask. Why? Because the most successful restaurants not only Sell a lot, they Save a lot! Its just smart business.
What am I talking about? If you run a solid food cost in your restaurant, you can actually Trade for things you normally buy for pennies on the dollar. Think of it this way, instead of paying 100% for what you need, the trade cost to your restaurant is 35% or less. That’s a Win for everyone, but your bank account will thank you.
Why not ask your suppliers for items of value. Know that their warehouses are stock full of stuff they’re not using… its just collecting dust. They’ll be glad to get rid of it and these items have great appeal to your staff and customers. Ask and then reward your employees and customers for free with great merchandise!
Know that when you build a powerful restaurant brand, you have power with suppliers and customers alike. Remember tha…
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Jul 10, 2017
Staff Turnover...NEVER Again
EPISODE #81 - STAFF TURNOVER....NEVER AGAIN
Long ago, I decided turnover was too expensive, created too many headaches and was simply unacceptable in my operation.
Turnover is a bitter pill and unfortunately a fact of life in many restaurants, but it doesn’t have to be. By shifting your strategy and approach, you too can create what I call your restaurant “Dream Team” which in turn will build your brand and give your restaurant a powerful advantage.
In this week’s action-packed episode, I demonstrate the antidote to hiring warm bodies to just fill an opening. I show you how to lead by example, develop staff that build your brand and create a culture of hospitality, family & fun. When your staff and customers are all singing your restaurant’s praises, lines form out the door and your cash register will ring.
Remember, its all about the customer and providing a consistent, memorable experience where dining out in your restaurant is an “event”. The foundation to this…
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Jul 5, 2017
These 3 Things Are Vital To Your Success
Episode #80 - In my book, there is no more challenging business than running restaurants and I often call it the business of 1000 details. You’ve got ordering, inventory, finances, marketing. payroll and so many balls to keep in the air. So what should you focus on first?
The Foundation of your restaurant! That is, building a great staff and creating loyal satisfied customers. In a business known for high-turnover and intense competition, this is the most important detail and the place to start!
I’m always so excited to share a call with my friend and fellow industry leader Jaime Oikle of www.runningrestaurants.com Jaime and I frequently collaborate on a variety of topics to help you run a stronger business and have more fun doing it. This call gives you 3 Powerful Ideas to do just that.
So give today’s episode a listen. We’re talking 3 Things to do Today that will really transform the way you do business. The way to keep the show moving forward when an employee ca…
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Jun 22, 2017
How To Deliver An Amazing Customer Service Experience
Episode #79 - Being passionate about this business means having a passion for great service. After all, its the customer’s impression that counts and determines our ultimate success.
The interaction and relationships your restaurant creates between your staff and your customer is job 1 every table, every time.
Today’s episode shares a philosophy to exemplary service which was our restaurant Mantra for two decades. A simple acronym F.A.C.E.S. built our business and our brand and no other restaurant could keep up. Our customer loyalty was that powerful.
F.A.C.E.S. stands for Friendly, Attentive, Caring, Efficient and Selling! Fact is, every day in every restaurant across America, we are seeing and serving new guests every day… new Faces, if you will. Unique faces that perhaps know nothing about our restaurants and what makes them special. New faces that you want to return. To build that all-important affinity with your customer, your entire team needs to serve each and eve…
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Jun 13, 2017
Disaster May Be Around The Next Corner
I’ve had my share of business interruptions and natural disasters.. Two weeks out from opening my very first restaurant, flood waters came right to the front door and stopped just short of the carpet. Years later, our POS system crashed one busy night and sent my 300 seat place into complete chaos. These were relatively minor occurrences, but when a major ice storm knocked out power for 3 critical weeks, my restaurant barely survived the loss of business.
The point is, unless you can see around corners, you never know what minor and major risks are ready to happen when you least expect that can harm your operation - maybe even force you to close your doors. You would not believe the statistics of how many small businesses actually fail and never re-open following a major business disturbance. That’s why you need a solid plan to prepare for the unexpected, no matter what that could be.
In today’s episode, I speak with Lisandra Pagan, a business interruption expert who lost…
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Jun 6, 2017
Get “Bulletproof Or Die”!
“Get Bulletproof” is an expression that completely applies to running restaurants. The controlled chaos that comes with so many moving parts and so many individual staff, often leads to the unexpected. This can either be a temporary bump in the road or complete disaster that turns everything upside down. The point is, to run a really strong restaurant, you need to be able to see around corners. This may be the biggest challenge in the restaurant business.
Today’s episode is all about the potential pitfalls of leasing your space and being at the mercy of your landlord. All may be well for many years and then the unexpected happens.
To be truly “Bulletproof”, I recommend you explore owning your real estate and if the timing is not right today, working towards this goal for tomorrow… I’m not saying this is the correct thing to do for every situation, but this approach gives you leverage and a stronger “Exit Strategy” for your future and the future of your restaura…
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May 31, 2017
A Financial Expert Tells All
Episode #76 Many of you know that I have always been super focused on the numbers and most importantly - Profits!
Now I know that many restaurant owners and managers can be overwhelmed with the numbers… This business is so challenging and can be all-consuming, and there really are a thousand ways to lose money in this business, so it only makes sense to dig deep, understand the basics and put a “PRO” in your corner!
You can’t run an effective operation without a team and one vital person on that team is your CPA and Tax Professional… but just any CPA won’t due, there is a difference.
This business has so many moving parts and its so much more than just all the tax laws that seem to change year to year. Whether you lease a space and equipment or own the real estate and hard assets, one of your most important decisions is to seek out and find a tax professional that understands the restaurant business and has many years experience working with restaurant clients.
L…
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May 23, 2017
Are Your Customers Peeved?
I can’t emphasize enough the importance of putting yourself and your staff in the customers shoes. Best case, you create affinity and truly understand why your customers are drawn to your restaurant. Worst case: You may find out why customers aren’t coming back.
This episode is all about customer Pet-Peeves. The most minute details affect the guest’s impressions of your operation and these impressions are lasting. They absolutely determine whether or not the guest returns.
Once again, I’m pleased to collaborate with my friend and fellow industry “pro” Jaime Oikle of www.runningrestaurants.com Take a listen to our discussion as we cover seventeen - that’s right 17 customer service pet peeves to banish forever in your restaurant.
Plain and simple. In this most challenging business with so many moving parts, training your staff to see what the customer sees and experience what the customer feels will give your restaurant a huge competitive advantage. I recommend…
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May 16, 2017
WOW Your Customer Or Your Competitors Will!
Episode #74 - When I started my first restaurant I instinctively knew that to succeed I had to stand out from my competition and that meant dazzling my customers.
It all started with plate presentations. Every dish had to have what I call “WOW Factor”. That is, when the plate was presented to the customer, they were amazed and exclaimed “WOW” to the other guests at their table. This was all about perceived value in the portion size, the look, the aromas, the garnish and just as importantly the plate the meal was served on. This standard applied to every appetizer, entree, side or dessert, and it was up to every kitchen or service staffer to make sure every plate was perfect before it was delivered to the customer.
Next, we looked at every area of our restaurant that the customer could see or experience. From the parking lot to the bar to the bathrooms, everything about our restaurant was designed with “WOW Factor” in mind.
Listen to this episode, then get your team…
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May 9, 2017
A Secret Weapon For Your Staff
Episode #73 - 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!
Face it, every table in your restaurant is valuable real estate and your entire Front of House staff need to recognize opportunity and maximize sales every table, every shift, every time. Otherwise, they’re leaving hundreds of dollars on the table (perhaps thousands each week) and your restaurant is losing money! Not to mention the average dining experiences that “Order Takers” provide their customers.
Fact is, new customers come in the door just about every day, and they don’t know the first thing about what makes your restaurant special or what they’ll enjoy. So, I’ve always believed that staff need to educate, inform and entertain each guest. This is superior service and when your staff are having more fun and making more money, guess what? Your c…
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May 1, 2017
Here’s A Profit Center More Profitable Than Your Restaurant!
Episode #72 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. There are endless businesses out there with employees wanting a great lunch, not to mention weddings, retirement parties and events of all types. And did I mention the Profit?
The real beauty of catering is you know exactly how many people you need to feed. There is a set menu costed for maximum profit AND… the host pays the tab for the whole enchilada even if there are No Shows.
So how do you start a profitable catering operation? Listen to this episode as my guest, Michael Attias tells how he grew his 100 seat restaurant into a catering powerhouse and doubled his sales. Stay tuned as this idea also creates high-value for your restaurant. That’s right, I’m tal…
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Apr 26, 2017
Print Money In Your Restaurant With Cash Cows
Episode #71 - The Bottom Line is: Your restaurant Needs Cash Cows and you can’t have too many!
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!
Not only that, but you can actually Maximize your profits by giving cash cows away to build new business! You heard that right, of course you make money selling them to customers off your menu, but you can make even more money by giving them away. I’m talking about bringing in Tens of Thousands of Dollars of new business into your restaurant just by giving away a Cash Cow.
Listen to this episode for the real scoop and then to put this plan in action, go to: www.restaurantrockstarsacademy.com
I’ll show you many ways to bring in thousands and thousands of dollars to your restaurant at very little cost.
Its your choice…
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Apr 21, 2017
Explode Your Restaurant’s Marketing Firepower!
EPISODE #70 Nothing is more important than your restaurant’s hard-earned reputation.
Whether you’ve been in business for years or just starting out, you must know that online reviews are critically important to your restaurant’s reputation and continued success. Social media and the influence of the internet are changing daily and if your restaurant is Not engaging your customers through these channels regularly each week, you can be sure your competitors are! But no worries, I’ve got your back on this one.
Did you know that a very high percentage of consumers trust online reviews as much or more than those they get from friends or family?
Its a Fact, so building consumer trust and accolades is Job 1 for repeat business. Not only that, its proven that those restaurant’s with the most reviews “Pop” to the top of the review page in your area regardless of the rating by number of stars.
Here is a very powerful tool that will automatically capture your restaurant’s p…
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Apr 13, 2017
"Paramount Service" Knows NO Price Point!
Episode #69 - Many people expect that just because they’re dining in a five-star restaurant that they’re going to get great service… in contrast, you might not expect good service in a diner. Fact is, regardless of price, concept, menu or customer expectations, your restaurant absolutely must strive to offer a level of service that I call “Paramount”.
I’ve always believed that great service is not just up to the waitstaff, but the entire front and back of house team. It takes everyone in all positions to deliver an extraordinary dining experience, as every staffer impacts the guest’s visit to your restaurant. To be truly paramount requires consistent, effective training.
No matter where I dine in the good old USA, it so often happens that the owner or management emphasizes the food and ambiance over the service. This happens in indies as well as national chains. You’ve probably experienced this for yourself when you dine out in competitors or other restaurants.…
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Apr 6, 2017
Secrets From A 5-Star Kitchen w/ Rachel Wiener of the St. Regis Deer Valley
Episode #68 - In the world of reality TV and in many real world kitchens, hot-tempered chefs attempt to extract the best from their subordinates through a combination of attitude and intimidation. Despite best intentions over the years, I’ve had my share of this type of leadership and I have to say its time has passed. Restaurants first and foremost are about the customer experience and the culture of hospitality should not be limited to the front of house.
Enter Chef de Cuisine Rachel Wiener of the J & G Grill at the St. Regis, Deer Valley http://www.stregisdeervalley.com/jg-grill-park-city. Both the St. Regis and Jean-Georges Vongerichten are world-renowned names, but those who don’t ski may not be aware that Deer Valley, Utah attracts the pampered mega-wealthy and needless to say an uncompromising clientele with sophisticated palates. Not a simple crowd to please.
The fact that Chef Rachel humbly leads by example, running her kitchen through respect and encouragement is a…
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Mar 28, 2017
Could You Leave Your Restaurant? Exit Strategy Part 2
#67 Could You Leave Your Restaurant? Exit Strategy Part 2 -
Do you dream of changing your life and doing something different? Maybe you’ve run your restaurant for years and its time to retire. You’d like to Sell and get “Top Dollar”. Maybe you want to open another unit or even franchise your concept or you just want to work on the big picture and actually enjoy being a customer in your restaurant, instead of working there.
You have a “system” if you can leave your restaurant for a week, a month or even a year and its just as profitable, just as successful when you return. How powerful is this one idea! Could you pack your bags and leave your restaurant tomorrow?
This is a “Pie in the Sky” dream for far too many independent restaurants - pardon the pun. The truth is, like any goal it is achievable and I can show you how. Decide today that you will “systemize” your restaurant. You will train your staff to think like “owners”, you’ll learn the fundam…
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Mar 22, 2017
Never Quit, Never Say Die
Entrepreneurship has always captivated me… the freedom to have a dream, follow it and make it reality. Its called the path less travelled for a reason - its difficult, but true entrepreneurs persevere despite tremendous odds. If the passion burns bright and strong enough, you can achieve any dream, any goal.
Today’s guest Mr. Jim Palmer is a multi-faceted entrepreneur, as well as a marketing and business building expert. Despite tremendous life challenges, Jim has the philosophy of “Never Quit, Never Say Die”! Listen as he tells his story of hardship turned to victory. We can all be inspired, learn and apply these life lessons to our own business.
How does all this apply to the restaurant business?
Jim is also known as the “Newsletter Guru”. He built several successful businesses harnessing the power of Newsletter Marketing which is a proven way to create loyalty with guests and build repeat business. In this episode, Jim will share his proven strategies on high-l…
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Mar 17, 2017
How To Absolutely Dominate The Competition
#65 - On any given day, industry headlines are ripe with falling sales and restaurant closures, both chain and indie. No surprise with rising costs, heavy competition, staff issues,
a fickle public, etc.. it just goes on and on.
Point is, if you’re not staying ten steps ahead of your competition, you can be sure they are. This is a tough business, but its not about survival. Its about knocking it out of the park and WINNING Big!
I love working with my friend and industry “Pro” Jaime Oikle of www.runningrestaurants.com We both having a burning passion for restaurants and helping other operators get the most out of their restaurants. When Jaime and I get together, we dive deep pulling out all the stops to give you powerful, actionable ideas you can execute immediately.
Listen to today’s episode as we cover cost cutting, sales building, guerrilla marketing and service-smashing customer loyalty programs. This podcast is loaded with ideas to Maximize profit and gain what…
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Mar 9, 2017
The Money’s Either In Your Pocket Or Theirs!
#64 - To run a really profitable restaurant, you have to pay attention to the key financial details. 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.
One of your restaurant’s biggest costs, if not “The Biggest” is your Food and Inventory. Restaurants carry thousands of dollars of food at any given time and new orders must be placed several times a week from multiple vendors which takes a bunch of time and you’re never really sure if you’re paying a good price…
Now you can place all of your orders from your phone from multiple vendors and be sure you’re getting the quality you expect at the lowest price on everything you buy.
Listen today as I speak with Chef James Clary who just developed a powerful New APP that will absolutely save you time and your restaurant money with no hassles. It works directly from your IOS or An…
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Feb 22, 2017
The Heart & Soul Of A Restaurateur
Episode # 63 - You know this business is all about passion… the blood, sweat, tears and hard knocks that define a triumphant restaurateur.
Mr. Chris Lowes or “C Lo” as he likes to be called is the embodiment of this business. He fell into restaurants because of a dream, then unexpectedly had the bottom fall out beneath him and he had a “dig deep” decision to make - Go forward or quit defeated and suffer the consequences.
I remember well over 20 years ago before I opened the doors to my first restaurant and my chef stole $40,000 of my start-up funds never to be seen again. The more I talked to Chris, the more we had in common and the similar stories we had to tell… challenges to figure out with no experience, lack of capital, survival and then putting the critical “systems” in place to run a profitable operation and be “In It To WIN It”!
Chris runs the Mahtay Cafe in the Niagara region of Canada. His dream was about the romance of a cafe. The whole idea of gre…
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Feb 14, 2017
Would Your Restaurant Win An Oscar?
Episode #62 - When your doors open for business each day, its like the curtain going up and suddenly its “Showtime”! Think of your staff not as hosts, bussers, bartenders and servers, but as actors and actresses on stage ready to delight the customer not just with the products you sell, but the service you provide. Delivering amazing dining experiences with consistency and flair is the key to a long sustainable business that prints money.
I knew right from the get-go when I opened my first place so many years ago, that it was all about dazzling the customer. Think of it this way….
People dine out for many reasons, but even if they’re just in your restaurant that night because they ran short of time or were tired of cooking, its up to you and your entire staff to give them not just food and drink, but an “Experience”! Experiences drive repeat business and getting your customers raving will be your most effective form of advertising.
Just like the movies, If your rest…
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Feb 2, 2017
What Would Happen if You Left Your Restaurant??
#61 - I learned a long time ago that you have a “System” if you can leave your restaurant for a week, a month or a year or more and its just as successful if not better than before you left.
How can you get such a powerful formula for your operation? Well, its all about working “ON” your restaurant Now, so you decide how or even if you work “IN” your restaurant tomorrow.
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. Maybe you want to sell your restaurant(s) in the future like I did and these vital systems create value to increase your sales price and make it more appealing to a buyer. Maybe you want to franchise your concept or expand with other restaurant concepts. Or even better, you just want more free time to spend with your family, while you manag…
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Jan 26, 2017
Why & When You Should Close Your Restaurant
Episode #60 - I’m hoping you’ve been listening to my last series of Podcasts where I’ve covered vital “Systems” to Rock Your Restaurant. If you missed any, go back and have a listen.. They all work together to put money in your bank account.
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!
Thanks for listening,
Roger
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Jan 9, 2017
Recipe For Disaster In Your Restaurant
Episode #59 - I’m doing a series of Podcasts covering vital “Systems” to Rock Your Restaurant, so if you missed the last few go back and have a listen.. They all go together in sequence and they’ll put money in your bank account.
My friend and industry PRO Jaime Oikle of www.runningrestaurants.com and I are discussing simple tools you can use immediately to lower your costs, dial in your restaurant’s critical numbers and make more money! So many restaurants are Not taking a regular Inventory or at all and this is a recipe for disaster.
In my last episode #58, we showed how your Product Mix Report zeroes in your most profitable and most popular dishes - hopefully, they are one and the same, but if not, you’ll learn how transform your menu in a money-maker.
Listen to this latest episode as we walk you through a simple and effective Inventory system, which is Job 1 to calculate your all-important food costs. This quick listen is time well spent to really dial in your kitc…
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Jan 2, 2017
How To Tell If Your Menu Is Printing Money Or Losing Money
Episode #58 - In my last few episodes we’ve been covering vital tools to Rock Your Restaurant!
My friend and industry PRO Jaime Oikle of www.runningrestaurants.com and I are showing you some simple systems you can use immediately to lower your costs, dial in your restaurant’s critical numbers and make more money!
In my last episode #57 we calculated your Profit per Dish in every category. Now armed with this powerful information, the Product Mix Report (PMIX) is the “key” that shows your restaurant’s volume of sales for every product on the menu. All you do is plug in a particular date range (at least a month or two) and see if your Most Profitable Items are your restaurant’s Biggest Sellers… If Not, time to do some menu tweaking to maximize your restaurant profits!
My PMIX spreadsheet is a turn-key tool to dial in your menu. Listen as take you through all the details to boost your bottom line!
While you’re at it, get a copy of my book “Rock Your Restaurant, a…
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Dec 27, 2016
Find Out NOW if Your Least Profitable Menu Items are Your Biggest Sellers!
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!
In my last episode we costed out every dish on your menu category by category. What do you absolutely have to do next? Compare profits and food costs dish by dish, because you just might find out that your Least Profitable items are your Biggest Sellers! You’re working too hard and paying your kitchen too much not to be making as much money as possible.
Don’t spin your wheels any longer, listen to my latest podcast and get a simple system to maximize profit from Apps to Desserts and everything in…
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Dec 21, 2016
How to Save 4% on your Food Cost - Do This Now!
Episode #56 You’ve got to listen to my next series of Podcasts… I’m working with my friend and industry PRO Jaime Oikle of www.runningrestaurants.com and together, we’re going to Rock Your Restaurant!
We’re going to 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 your operation super-efficient.
So many restaurants I’ve worked with are actually pricing their menu compared to what their competitors are charging without costing out every single ingredient in every dish - This is INSANE and no way to run a restaurant. You absolutely must consider quality, portion sizes and yields and volume of sales. If it goes on a plate, you must Cost it Out and Charge for it! There’s No other way.
In this 1st episode, I’ll walk you through an easy powerful system approach to lower your food cost by 4% - Don’t miss it and while you’re at it, get a copy of my book…
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Dec 12, 2016
Dominate Your Competition With Personalized Guest Service
Episode #55 - It's all about Service today. Your customers expect it and your restaurant has to deliver it. If not, your competition certainly will.
I’ve always believed that providing superior guest service is your restaurant’s Top Competitive Advantage. Treating every guest like a regular is simple in theory, but much harder in execution - Until now.
Listen as I interview Joel Montaniel, the head of SevenRooms.com who has developed a cutting-edge app that allows your restaurant, hotel or hospitality staff to treat every customer like your Most Important Customer. Now your operation has a powerful service and marketing tool to tap into powerful guest profiles from any device even from away, manage your reservation book, know in an instant your customer’s preferences and so much more. SevenRooms is also your database whether you have one location or multiple locations.
Check out www.sevenrooms.com to deliver amazing guest service experiences and Rock Your Competition.
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Dec 7, 2016
TOP TIP - How To Sell More Gift Cards This Holiday Season
Episode #54 - It's the Holidays and there’s no better time to sell more Gift Cards.
This time of year is a literal cash injection in your business that can bring in hundreds even thousands of extra dollars in the next 3 weeks!
Listen to this episode as I give you some simple and very effective marketing ideas to make your cash register ring this holiday season… you might even learn a few secrets you can use all year long to boost your sales and build your restaurant’s brand.
I’m talking about the power of “Suggestive Selling” that in my book is really superior Service. Your staff are telling your customers “what’s great” about your restaurant, what they’ll enjoy, making new friends for your place and creating repeat business at the same time. Remember, when your staff are having more fun and making more money, your customers are having More Fun and Spending More Money! Its a beautiful thing and there’s no better time to start than the holidays.
Want an easy…
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Dec 5, 2016
A Simple App That Rocks Your Beverage Sales And Trains Your Staff
Episode #53 - I hope you listened to my earlier episode about the Uncorkd APP. It gets even better! Listen to part 2 as we talk about Beverage Menu Analytics and how you can use Uncorkd to boost your sales and marketing firepower.
Uncorkd is a tablet based wine & beverage program that takes the intimidation out of wine & spirits for your customer. Its loaded with 100,000 different beverages, so I’m pretty sure you’re going to find your wine & beverage list included. Better yet, you’ll find descriptions of each wine, beer and spirit… tasting notes, pairings that complement your menu items and more all in an interactive touch or scroll on the screen.
Listen as I speak to Joel Saunders from Uncorkd HQ, as he explains how you can use Uncorkd to really move the merchandise and maximize your beverage profits with every sale. Its simple, quick and easy. Don’t miss the FREE DEMO at www.uncorkd.biz
BTW… if you enjoy our Podcast and find that it helps you Rock Your Restau…
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Nov 28, 2016
This Chain Has it Dialed & Your Restaurant Can Too!
I’ve always believed there are 3 very important elements to any successful restaurant - Food, Service & Ambiance and to really get the buzz going for your place, you’ve got to nail all three.
I happened to visit a well-known major chain restaurant recently and the experience really knocked my socks off and my kids were pretty impressed too. They wanted to take our server home with them, but I’ll get to that.
As soon as we walked in the door, a giant display case of desserts reminded me of all the hooks I used to have in my restaurant. A hook is anything interesting, unique or different about how you do business that captures your customer’s imagination and gets them talking or better yet, gets them buying. What can your restaurant do or display throughout your place that dazzles your customer’s appetite and/or their wallet?
Next, the service was fantastic… our server treated my kids like VIPs and gave them the star treatment.. There’s a lesson here.. serve the kids…
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Nov 22, 2016
Are There Leaks In Your Restaurant's Labor Costs?
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!
I often talk about the critical “Systems” that make your restaurant more money and more efficient. Well listen up because I’ll show you a few simple tools to drop points off your labor cost each week.
In this episode I’ll cover:
- A simple way to ensure that every employee work hour is productive time
- How to zero in on your labor cost “Sweet Spot”
- How to identify inefficient labor practices and quickly get back on track
When I ran restaurants I was obsessed with profit and you should be too. A few systems will make all the difference between spinning your wheels and sm…
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Nov 16, 2016
Boost Your Beverage Sales & Train Your Staff With One Simple App
Whenever I come across a new system that makes a restaurant more money while enhancing the guest experience, I’ve got to tell you about it. So here goes:
Uncorkd is a tablet based wine & beverage program that takes the intimidation out of wine & spirits for your customer. Its loaded with 100,000 different beverages, so I’m pretty sure you’re going to find your wine & beverage list included. Better yet, you’ll find descriptions of each wine, beer and spirit… tasting notes, pairings that complement your menu items and more all in an interactive touch or scroll on the screen.
You know, when I ran restaurants, many of my staff were not wine drinkers, so it took plenty of training to get them comfortable making wine recommendations. Uncorkd gives your customer all the information they need to make an educated and enjoyable selection… wines, beers, single malts - you name it. You can see how Uncorkd adds entertainment and flair to your customer’s dining experience, whi…
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Nov 7, 2016
Is Hospitality A Lost Art?
Episode #49 Top Tip - Is Hospitality A Lost Art? A good friend of mine is a chef and he’s owned several fine dining places. I owned family casual restaurants.. Makes no difference we both agree that true service is a lost art.
Decades ago, gas stations would wash your windshield and check your oil and restaurants would treat you like you were family. I dine out all the time and usually the food is good and its a comfortable atmosphere, yet the service always seems to go sideways… now I’m not talking about Alfredo ending up in my lap. I’m talking about indifferent service because the staff just aren’t trained properly or trained at all. Why is this simple concept lost on so many restaurateurs and managers?
In this episode, I’m going to show you how your approach to hiring will make all the difference. Once you have the right staff that truly care about the guest’s experience, consistent training will build your brand and ring your cash register. Want a turn-ke…
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Nov 1, 2016
Testimonial - Opening a New Restaurant With The Academy
A great success story from The Restaurant Rockstars Academy!
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Nov 1, 2016
Why The Absolute Best Servers Assume The Sale
Episode #48 - I’ve noticed that many restaurants train their staff on service, but not Sales - Why?
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!
Every day your restaurant gets new first time customers in the door that know nothing about what makes your restaurant special… or what they’ll enjoy. So its up to your staff to tell them. I’ve always believed that if the staff aren’t educating, informing and entertaining the customer, they’re actually doing customers a dis-service..
Think of all the lost opportunity if you just give a customer the menu and let the chips fall where they may.. Product Knowledge is power and when your staff are trained to Suggest & Sell, sales will follow and your cash register will ring.
Listen as I explain how the best servers Assume the Sale!
Roger
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Oct 24, 2016
This Restaurant App Is A Game Changer
Drop whatever you’re doing and get this Free App now…
Running a restaurant is the most challenging business I know.. so many details, so many hours… Its hard to stay organized until Now!
You know I’m all about systems and efficiency to run a super profitable restaurant - so listen up. In today’s podcast I speak with Konstantin Zvereff from a company called BlueCart. The BlueCart platform is a one-stop shop for everything you buy from food, to alcohol, even dry goods all with just One Click. BlueCart links to all your suppliers and you won’t believe how much time and money this will save you - all for FREE! I’m not surprised that over 150 new restaurants and suppliers are joining BlueCart everyday and here’s why your restaurant should too:
- Easy Ordering for everything you buy all with one click
- Customizable to your unique specifications and needs
- Direct communication to your reps to make changes, request rush delivery… you name it!
- Simple repor…
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