That’s Just how things are Done around Here?
When was the last time you stopped to ask WHY? Why am I doing this, why am it doing it that way? This is the BEST question you can ask about everything in your restaurant, business or life!
Halloween 2013
Halloween is just around the corner! It will most like be a slow night in your restaurant, unless you have planned out a strategy ahead of time. If you haven’t here’s a 2 minute video
Instagram for your Restaurant
Watch this quick interview and discover why (and how) you NEED to be using Instagram for your Restaurant! Instagram is not just a place for your teenage kids to take #selfies and ask their friends if the new outfit looks good or not!
Restaurant Owners: If you are not using Checklist & Prep-list you are losing money…
I get asked by restaurant owners and chefs all the time, what is the difference between checklist and prep-list and why do I need them. Simple, YOU ARE LOSING MONEY and creating a stressful environment for yourself and your employees
3 Food Cost Saving Ideas you can incorporate INSTANTLY into your Restaurant
I am going to share with you 3 instant way to save money in your restaurant and dramatically cut your food cost. You will be able to put these ideas in action, as soon as the video is over and begin to see results FAST!
How Would the Dictionary Define Your Restaurant Brand?
If somebody where to look your restaurant up in the dictionary, what would it say? Is that different that you would want it to say, be honest? Would it say things like, consistent, trustworthy, friendly…
Maybe the best business advice I have ever gotten…
If every customer who tried your restaurant was still a customer, you would not have time for marketing.
How to Lower Labor Cost in a Restaurant
Watch this short video and learn how to lower labor cost in a restaurant! That’s right, Hawaii, on the beach relaxing and you paid for the trip with this one simple tip!
Will your Employees Go to War for You?
When I meet with a new client, I am always asked “How is my cost” and you all know that I respond I don’t care (for more information why I don’t care watch my FREE Restaurant Training Series) then I am given a long drawn out story about “if I could only find good employees.”
How do you know if customers want what you are serving?
Are you serving what your customers want, in a way they want it at a price they are willing to pay. There are many ways to know for certain and I know most of you are not doing it.
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