In The Weeds

Is it vodka, is it Bourbon? How about rum or cognac? What's the next big trend in the bar industry? Staying ahead and industry trends is the key to a successful restaurant. I don't mean changing the theme of your restaurant. Just being a bit flexible and understanding the direction of the industry can make or break you. In this episode I will talk about what the next big thing is at the bar.

What is the real problem facing restaurants? Is it food, labor, or something else? Is it multiple items? Well, I have my answer and I'll share it in this episode. It might not be what you think it is!

Meet Tory Nelson. Tory is tearing up the craft beer scene in Colorado. Learn the ins and outs of owning the most draft lines in Colorado!

Today I have a guest Michel Falcone. We're gonna talk about building your dream team. Well, most companies are complaining that they are short-staffed let's talk about what you can do about it. Michel Falcone owns restaurants in Canada and is expanding very quickly. He is expanding and building amazing teams at each location. He is going to drop some amazing knowledge on team building. Enjoy

Are freebies killing your business? Is it training your guests to only shop with when you have coupon? There are many operators that are dead set against offers. Most operators don't want to discount a single thing. I'll jump into when you shouldn't and when you should in this episode.

You can't rebrand your restaurant unless you know how to run a restaurant to begin with. Well my guest in this episode, Kristjan Kristjansson, knows how to do both very well! Kristjan is up north in Canada and took his family's decades-old restaurant and totally re-built it. For those of you afraid of change you really need to listen to Kristjan's story. We went a bit longer than normal, but it was so worth it.

Today's guest is Bart Hubbuch. Bart has a great success story. This is Bart's first go-around in the restaurant industry. Let's find out how he's doing four years in. Bart is the owner of Memphis Seoul in Brooklyn. His fusion concept merges Korean and southern cooking. Bart has some great advice for even seasoned Restaurant owners.

I seem to get flack for this technique I use to control labor. It's a very untraditional way of cutting labor in the restaurant industry. But once restaurant operators try it they come back and thank me.

Let's talk marketing in this episode. Again everything you do is marketing. In the short episode, I'll talk about something that's super important. You probably already know it. But you have to hear it again.

Imagine a group of thirsty runners are standing outside of your brewery and not one single one wants to have a beer with you. And it's not because you have terrible beer. It's because you have terrible community involvement.

I swear some businesses still use smoke signals for marketing. From no website, unclaimed business listings to no social media. But most of us know the importance of these and we are doing some of them. And yes it's tough to keep up. That's why you really should listen to this episode. There is one online business listing that most of you are not on. I'll reveal all in this short 11-minute episode.

I come in contact with a lot of salespeople. And lately, I've been hearing of this technology advancement for sales professionals. And I personally think it's stupid. If I did this with my salespeople, also known as waitstaff, I would upset a lot of guests.

For years I've been fighting this productivity technique. I always thought it wasn't for me. Like most of us my day can turn chaotic instantly. I've seen all of my friends do this technique and I've always thought I couldn't do it. Well I'm here to report what's happening since I've succumbed to this productivity technique.

Open table can be a fantastic reservation tool for restaurants. But I can also cost you money at the same time. If you're currently using Open table now then you don't have much to worry about. But if you wants had Open table connected to your reservations then you're definitely going to want to Listen to this short episode. I guarantee you will get more reservations.

Why do some managers perform and others fizzle? In this episode I will talk about the top 10 key factors for every great restaurant manager.

Common hospitality business practice is that the guest is always right. Seems like we're drilled us in from a very early stage in our training. And then we always hear about chefs that kick people out of their restaurants. In the back of the mind we kind of admire them. But what if you are one of them. Is it right, is it wrong? Is the guest always right?