Restaurant Rockstars Podcast Episode #168 How to Grow Profits & Please Customers with Online Orders

Episode #168 How to Grow Profits & Please Customers with Online Orders

Audio, Brand Building, Interview, Marketing, RR Podcast, Systems, Video

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!

Episode #167 Dream Candidates For Your Restaurant Kitchen

Audio, Brand Building, Interview, Marketing, RR Podcast, Systems, Video

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.

Restaurant Rockstars Podcast Episode #166

Episode #166 A Little Love, Salt and an Epic Restaurant Comeback

Audio, Brand Building, Interview, Marketing, RR Podcast, Systems, Video

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.

Episode #162 How to DECREASE Costs by 12% and Find Money in your Restaurant

Audio, Brand Building, Interview, Marketing, RR Podcast

When I ran restaurants I was obsessed with Profit.  Not just saving costs, but squeezing every dime of profit across the operation. In this episode you’ll learn: How to save 8 – 12% on inventory purchasing, cloud based software that manages your food and beverage Inventory as wll as recipe management, depletion and menu costing. Believe me, so many restaurants are missing these critical details at their peril.  We’re talking about saving money and finding money. 

Episode #150 Credit Card Processing For Restaurants DeMystified

Audio, Brand Building, Interview, Marketing, RR Podcast

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.

My Entrepreneurial Journey – Roger Is Interviewed On The Entrepreneur Way Podcast

Audio, Blog, Guest Post

“I knew absolutely nothing about the business that I got into… so again I mentioned the business of a thousand details and one by one call it the school of hard knocks you know back in the early days it felt as though I was falling from a tree and hitting every branch on the way down. I made a lot of mistakes, I lost a lot of money before I created the systems that then turn things around and moved my business forward. And ultimately I was able to dominate my competition for about 18 of those 20 years that I was in the business ”