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, its pretty likely your not making any money. In this restaurant podcast episode, I’m going to share my 3 Secrets to Wild Success.
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.
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?
Listen and watch as Chris Rumpf, President of FLYGHT, 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 listening to this episode, you’re going want to take a closer look at your processor and ask some tough questions.
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. 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.
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. Listen to this episode and see how vision, passion and execution can carry even if you decide not to be there.
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.
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.
Service really begins the moment your customer approaches your restaurant. Before you even begin training your staff to serve and sell, be sure you look at your place through your customer’s eyes…
Your customer is coming in for more than just the food….