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Running a restaurant is the most challenging business I know.. so many details, so many hours… 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.Details
Lots of restaurants hire in a pinch for the wrong reasons with the wrong approach. I see want ads all the time for desperate restaurants seeking experienced people…
“Wanted Experienced Cook.. Experienced Server” – Why? Most of the time, these people usually don’t work out – No wonder turnover is so high in the restaurant business.Details
Episode #45 Part 2 – Your Burning Restaurant Questions Continued with Jaime Oikle of Running Restaurants
In my last episode, my friend and fellow industry Pro Jaime Oikle of www.runningrestaurants.com suggested we ask our listeners for their most challenging questions. You responded and the Q & A session was super powerful.Details
Episode #44 Part 1 – Burning Questions From Restaurant Owners with Jaime Oikle of Running Restaurants
When you’re in the absolute thick of running your restaurant, you need answers like yesterday… Answers that will help you solve critical problems and significantly improve your operation.
So, I was super excited when my friend and industry collaborator Jaime Oikle of www.runningrestaurants.com suggested that we ask our listeners for their most challenging questions.Details
My guest in this cast, Mr. Colton Shoults is killing it in his first few weeks of business with lines out the door, a dedicated hard-working staff, happy customers singing his praises and a growing bank account. What’s his secret? “SYSTEMS”!Details
I get it. As restauranteurs we think we’ve got it all covered, but a fresh perspective can really improve your operation. Don’t get so close to your restaurant to think that everything’s great – even if you’re busy.Details
The restaurant industry is a HIGH TURNOVER business, but I’ve got the solution. Don’t hire another person in your restaurant until you listen to this podcast episode.
Forget about help-wanted ads, you can’t simply fill openings… that’s a sure fire way to find average people, who will deliver average guest experiences, average food & drink and lead to nothing but problems in your restaurant.Details
A “hook” is anything unique, different, eye-catching or appealing about the way you do business.. If you have really cool hooks and promote them well, there’s no stopping the power of your restaurant brand. Best of all, very few restaurants (your competitors) are doing this, so its a Competitive Advantage for you.Details
If you’re not willing to invest 1 hour in your business to dominate your competition, you might as well turn in your keys because there are easier ways to make money than the restaurant business.
Do I have your attention? Good. Listen as I give away my secrets to Killing IT! Secrets I used to ring well over $1 Million in just 4-months a year in my seasonal restaurant… Not only that, but my profit was DOUBLE the industry average.Details
Here’s an easy & inexpensive way to create an amazing video that brings your restaurant to life for the customer even when they’re not in your restaurant. How powerful is that? You can demonstrate your food, service & ambiance… everything that makes your place special and get those customers in your door and coming back again and again.Details
Many restaurateurs HATE the numbers… some even avoid their finances completely, but I’m going to show you why this is a dangerous game. If your restaurant has a slow night or two a week, you have 3 choices…Details
Many restaurants waste thousands of $$ on the shotgun approach of traditional marketing. Listen as Bar/Restaurant expert Nick Fosberg explains how persuasive lead-generating marketing can zero in on your most qualified new customers and keep them with a sniper approach.Details
I get it – your restaurant has so many moving pieces, do you need another? YES! I’m talking about simplifying your business and your life so you run it and not the other way around. You’re probably already paying for multiple functions that you don’t have time for or can’t do yourself… but what if you had one system that ran your restaurant… inventory, cost controls, labor & scheduling, invoices.. a complete back of house solution that’s simple to use and works with your POS system? And, if you have more than one location, combines and compares all this information from multiple restaurants at the touch of a button…
Listen as I speak with John Moody from Restaurant365 as he takes us through one stop to solve all your restaurant management functions in one simple solution.Details
Every impression and detail in your restaurant impacts the guest experience and is lasting. Above all, you want your customer to be comfortable and let’s face it, you probably have wobbly tables in your restaurant. If your servers are anything like mine were, they probably place coasters or folded napkins under the table base for a quick fix. This is not only unsightly to the guest, but an annoyance. Well, at last there’s a solution to this frustrating problem.Details
Two important things to remember running restaurants: if you don’t stay ahead of your competition, you’ll get run over AND you can’t have too many profit centers.Details
You’re in the thick of your restaurant… I get It! So many details, so much to worry about…Staffing, Service, Marketing, Food… the all-important Cost Controls – but how do you keep your staff and customers happy? Here’s your answer. Know that “systems” are the key to freeing your time and your success… you have a system if you can leave your business for a week, a month or more and when you return, your restaurant is just as successful… This takes a simple mindset shift. Decide now to take a step back, shift your management approach and set some new priorities. Take an hour each week to work “ON” your business so you decide how or if you work “IN” your business later.Details
For a small yearly investment, your State Restaurant Association can save you thousands through their influence and buying power with industry suppliers, not to mention their muscle at the Statehouse defending your restaurant from negative legislation. Have a roadblock or challenge in your restaurant, call your state association and I’m confident they can answer immediately or point you in the right direction.
Listen to my latest interview with the Chief Executive of the New Mexico Restaurant Association for her unique perspective on this industry.Details
You have one chance to make a positive impression in your restaurant and make no mistake, impressions are lasting. Train your staff to NOTICE what the guest sees, feels & experiences in your restaurant and empower them to FIX what’s broke!
– There are 12 “Key-Guest Contact Points” in every restaurant, from the parking lot, throughout your common areas to the all-important “Thank You’s & Welcome Back”Details
Eric Cacciatore is the personality behind the wildly popular “Restaurant Unstoppable” Podcast. By hosting influential chefs, restaurateurs and industry leaders, Eric is sharing the incredible experience and knowledge base of these leaders, while educating himself in all he needs to know to someday open his own restaurant. What a brilliant approach to getting into this business.Details