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Nothing you do today is more important! This episode may be the last Hail Mary you receive from the government due to Covid 19.In case you haven’t heard, your restaurant can claim lots of money without paying it back. This is money you’ve already paid in payroll taxes, and the IRS will pay it back to you.In this episode of the Restaurant Rockstars …
 
When I owned multiple concepts, I was obsessed with my Restaurant Profit.Now I work with other operators....and I am obsessed with their restaurant profit!With rising costs beyond your control, there is nothing as important as having a feel for your restaurant’s critical numbers, your restaurant profit or where you might be losing money.Listen as I…
 
To stay ahead of your competition and succeed during this restaurant labor crisis, you must keep both your staff and guests happy. Times have changed and the way we manage our team has changed. Today, it’s more essential than ever to create a company culture that’s inspiring, inclusive, and rewarding. Achieve staff loyalty and guest loyalty and pos…
 
Here’s a Fact… You can’t have too many Profit Centers in your operation!Most operators think they sell food & drinks. Instead, we should be selling experiences both inside and outside our restaurant. One of the biggest needle movers to increased sales and profit is restaurant catering.You already have satisfied guests that love your food. Where the…
 
No one could have anticipated the business risk that was the Covid pandemic. As a restaurant owner at the time, my first thought was that it would be a temporary inconvenience! Never did I expect we would be forced to shut down, remove all our dining seats to become a market, and then pivot at least 3 more times. I also thought our restaurant insur…
 
For all the love we put into our business and the joy we provide our guests, unfortunately, one of the downsides is food waste. This bothered me when I owned restaurants, and with the widespread hunger in our country, it still does. Imagine if every restaurant, yours included could be part of the solution and not the problem!In this episode of the …
 
Everyone in hospitality has been hit hard by the labor crisis. It continues to affect morale, our guest experience, open days and hours and online reviews. There are solutions and we need them now!In this episode of the Restaurant Rockstars podcast, I am speaking with Chef and Partner Jamie Lynch of The 5th Street Group, a dynamic series of restaur…
 
You’ve got a thousand details on your plate and more important things to do than worry about your Accounts Payable. Yeah, I know it’s gotta be done, but it doesn’t have to be so complicated!Imagine a world in that your accounts payable is completely automated and you no longer must take the invoice, pay it, enter it into your accounts payable syste…
 
In this business, you can either run a restaurant or create a powerful Brand! There is a big difference between the two.The image your team & restaurant project to your guests determines guest satisfaction, repeat business, word of mouth and positive reviews. Building a strong and lasting brand is all about the experience your concept provides.In t…
 
There’s a huge difference between a restaurant’s Culture and their Mission. Most restaurants have a Mission Statement, but once it’s put on the wall do the staff practice it? If they do, that’s called culture.In this episode of the Restaurant Rockstars Podcast, I’m speaking all about the power of culture with Michael Mabry, President of www.famoust…
 
Hospitality drives our business and is the foundation that great guest service is built upon. Your restaurant’s success and competitive advantage will always come from each member of your team providing genuine, caring hospitality. Do this and your repeat business, online reviews and profits will rise.In this episode of the Restaurant Rockstars Pod…
 
I’m obsessed with Marketing, but few operators are great restaurant marketers or have the time. On top of that, few marketing ideas are fully trackable so you know where the business is coming from and the return on your investment.Well in this episode of the Restaurant Rockstars Podcast, we have a solution. I’m speaking with Dyson Barnett of https…
 
This can be a crazy business and we all have crazy restaurant stories!In this episode, I’m speaking with Stratis Morfogen, a restaurateur’s restaurateur and industry disruptor. He tells about playing by his own rules, having a driving vision, creating luck, and achieving destiny.Listen as Stratis tells us about:🌟 Turning the tables on the mafia🌟 Fi…
 
Many of us lease space for our restaurants. Those looking to expand or open a new business need to evaluate many space options and then negotiate their best deal and terms. It has been said that “You don’t get what you deserve, you get what you negotiate”! To come out on top, takes experience and the right approach.In this episode of the Restaurant…
 
Lots of restaurants have opened their doors and hoped for the best. Those that truly Rock their restaurants have a Strategy - a game plan that becomes their mission. If this is done well; the staff, restaurant, and guests become one! That’s the magic dust of a great restaurant.In this episode of the Restaurant Rockstars Podcast, I speak with Martha…
 
Not every first restaurant succeeds. Many of us have opened concepts with the best of ideas and intentions only to see the dream fade. But those who see a more powerful future vision and keep going may rise to extraordinary heights. In this episode of the Restaurant Rockstars Podcast, I speak with Austin Samuelson of Tacos 4 Life. Austin and his wi…
 
You know a really great restaurant the minute you walk in the door. It’s attention to detail, the way you’re greeted and made to feel comfortable, the ambiance, service provided and of course the food & drinks.Hitting all these marks is a continual challenge, but my guests today aren’t missing a beat!In this episode of the Restaurant Rockstars Podc…
 
Pride and passion run deep in the restaurant business no matter the size of the organization. Some may be fulfilled running a single independent restaurant while others aim to grow their concepts to multiple locations. In this episode of the Restaurant Rockstars Podcast, I speak with Anthony Ackil who co-founded and grew a 70+ unit restaurant chain…
 
Everyone is searching for solutions to today’s restaurant “big issues” ie: labor, prices, shortages…In this episode of the Restaurant Rockstars Podcast, I’m speaking with Sam Zeitz, CEO of www.grubbrr.com Grubbrr offers one such solution with their self-ordering technology and digital restaurant kiosks.Listen on as Sam tells us:- What the “restaura…
 
To build a great business, it takes not only a clear vision but a relentless pursuit to stay ahead of your competition. As restaurateurs, we are competitive by nature, and to play our best game, we need to always strive to stay fresh, innovate and dazzle our guests. In this week’s episode of the Restaurant Rockstars Podcast, I’m speaking with Mark …
 
A 20+ year run in this business holds hard-won experience and many stories! In this episode of the Restaurant Rockstars Podcast, I’m speaking with Eric Scheffer ofwww.thescheffergroup.com. Eric is a true industry leader, visionary, and builder of five dynamic concepts in Asheville, NC.Listen as Eric shares with us:- The “secret sauce” of a truly gr…
 
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 Podc…
 
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 …
 
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…
 
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 s…
 
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 “N…
 
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…
 
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 …
 
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 o…
 
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 Ta…
 
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 healin…
 
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 …
 
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…
 
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 concept…
 
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 Pod…
 
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 fo…
 
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 …
 
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 Re…
 
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 Rocksta…
 
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 Ri…
 
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,…
 
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 restaura…
 
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 Rockstar…
 
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 se…
 
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 an…
 
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 Ro…
 
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 importa…
 
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, …
 
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…
 
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. D…
 
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