Mastering Social Media for Restaurants (PT 2) Content Marketing for Your Restaurant

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
We are back here on the Restaurant Masterminds podcast, and
today is going to be a good one because I
already forgot this guy right here is joining me today,
and that's mister Paul Mullinari. How are you, my man?

Speaker 2 (00:11):
What's up?

Speaker 1 (00:12):
Baron?

Speaker 2 (00:12):
It's always good to be with you, my friend. Always listen.

Speaker 1 (00:16):
We had an interesting time this morning before we came
on the show, so we are going to have an
interesting guest coming up on the Masterminds pot. In fact,
we've got quite a few operators that are going to
be coming on, so you guys stick around for that.
Today we're going to be talking about price versus value
and why this matters for your restaurant brand. It's going

(00:37):
to be a good one. Stick around. We'll see in
a second. My name is Paul Baron. As the early

(01:04):
pioneer in fast casual, I've seen the industry evolve from
just a few operators to the most sought after segment
by consumers around the world. Now we're planning to shape
its future. Tap into decades of my expertise identifying the
emerging brands and tech winners in the space saber capital.

(01:26):
We'll be fueling the next generation of fast casual innovation.
All right, we're back here, of course, on the Masterminds podcast. Paul,
I want to get into a couple of things. First
of all, what have you been doing anything cool?

Speaker 2 (01:39):
You know, I've been in your neck of the woods.

Speaker 1 (01:40):
I heard about this.

Speaker 2 (01:41):
Yeah, this was really cool. I want to listen everybody
that's listening out there, get out every once in a
while and splurge. Go to a really nice restaurant and
you shoy do it, you know, enjoy some real truffles.
For once. I was at Bushawn at Thomas Keller Restaurant
out in Gables and fantastic dibsolutely wonderful. But it's We've

(02:04):
been busy here at Popcorn doing lots of restaurant technology marketing.

Speaker 1 (02:09):
And so you guys got any new news you want
to talk about? Oh my god.

Speaker 2 (02:15):
So we're working with some great new clients. We have
a company that's called Koombu that does a lot of
integrations kind of right in the mix of making connections
between what the restaurant brands need and the technology that
they're trying to make work. So these are guys that
help are helping the restaurants kind of connect with the

(02:36):
technology to make the process to enable essentially the technology
to do what we're supposed to do.

Speaker 1 (02:44):
Right well, I think the thing that you have in
the tech space right now is in most cases is
you have kind of the gatekeeper layer of how the
customers are interfacing with brands. You look at Uber, Postmaids,
especially in third party, and even in the loyalty platforms

(03:04):
to a certain extent some of those as well. So
for brands to be able to kind of get beyond that.
And this is something I was talking about on another
podcast this week about just this this barrage of ninety
nine dollars monthly service fees that are occurring across all
these different products, and that it's there's a lot of

(03:25):
fatigue in the restaurant industry that is dealing with that.

Speaker 2 (03:28):
You know, it does feel that way, doesn't it. I Mean,
we are kind of getting sassed out with subscriptions. They're
starting to pile up, and I think we might need
to take a step back now and see what are
these techs that that aren't being used as much anymore,
and you know, how do we eliminate them and only
focus on the ones that are actually moving the needle.

Speaker 1 (03:49):
We did something in our company that was was kind
of elon esk, and we turned off our credit cards
and we waited to see what bounced, came back to
see is there a service out there that we're really
using that? You know, because some of the stuff that
our critical stuff is goes directly into our bank, so

(04:11):
we can kind of see those. But it's these it's
these little nagging subscription fees that you don't really remember
you have, you know, until you start getting these email bounces.
And after all that, I mean, we probably spent I
don't know, a lot, lot, We spend a lot on

(04:32):
all these different kinds of services and fees. And last month,
I will say this that we ended up chopping at
about thirty percent of our online services that we just
weren't using, you know, and or hadn't used for months
on end. That's the thing that was really surprising me
because we had.

Speaker 2 (04:51):
One of the things that surprises me even in my
own business is, as it turns out, I have a
couple of subscriptions that I'm paying for.

Speaker 1 (05:00):
Twice oh geez okay.

Speaker 2 (05:03):
Which is kind of really embarrassing actually, podcast but you know,
when you have when you're paying for a service under
two different email accounts.

Speaker 1 (05:13):
Yeah, that's crazy. Hey, we've got to talk about well,
speaking of value, price versus value, the story I want
to kind of lead off with is Chili's. Chili's, of course,
has had everybody has been talking about this brand mainly
because an absolute turnaround for what they've been able to do.
And the main reason, and some of the main reasons

(05:35):
is they slim down their menu and their CEO is saying, hey,
we're killing it with this, and not only that, we're
starting to approach this younger audience. So social media is
a big part of this, but the bigger factor here,
it's when you look at not only what Chili's has
been able to do, because casual dining has been one
that you know, we feel like has been kind of

(05:57):
on the brink no hunting tended, but on the brink
of maybe going into no man's land, and in reality,
Chili's may have just shown the vehicle and the way
to take this forward, and that is to create more
value versus dealing with these price variations that you're usually

(06:18):
dealing with with competitive scenarios. When you look at value
versus price, Chili's xed out all their discounts reduce their menu,
just like Starbucks did this week, by the way, knocked
off thirty percent of their menu. Did you see that.

Speaker 2 (06:32):
Hey, Nichols is on a roll trying like hell yeah,
it makes sense.

Speaker 1 (06:39):
Well you've got to do something. I mean the stock
is up though, But okay, So what do you hear
about the strategy?

Speaker 2 (06:45):
I like it. I'm looking forward to, you know, getting
new furniture back in the stores, getting back to the
roots of being a place where you wanted to hang
out and not a place that's necessarily just crowded with
you know, the mosh pit, yeah, and the loiterers. Let's
make Starbucks a place where you want to hang out

(07:07):
and you know, you want to enjoy a cup of
coffee and maybe look stare at your phone for a
little while and you know, doom scroll. But let's have
the third place.

Speaker 1 (07:15):
Yeah, get back to it, which is what it was
built on. Yeah, well, this is maybe what Chili's is
doing because they've focused on here was his statement, says,
having more focused menu where we can do a fewer things,
but a whole lot better within those fewer things, has
had a huge impact on their overall scores. So That's
something that I talk about a lot is you know,

(07:37):
when you get into a focused area and you really
start to build in a brand, it usually showcases real
quickly because and it manifests itself to the customers. And
this has been a win. Now you have Red Robin
reporting surprising earnings, also another casual dining chain that is
starting to get a pop. Do you think Red Robin

(07:58):
maybe has figured out some secret sauce as well?

Speaker 2 (08:01):
Well. I think that, you know, one of the things,
and we'll get into it a little bit, is that
Chili's and Red Robin both are utilizing this you know,
this Barbell strategy that they're they're combining value, uh, you
know with with higher end items as well. Right the
consumer audience right now, they have been absolutely bombarded there

(08:25):
to death with price increases. Uh there there's almost nowhere
to go left with regard to value because of the
economy and inflation. So when you look at I think
both of these companies, they're both trying to get younger.
They're both their marketing strategy has very much been targeted

(08:46):
more towards the towards the younger generation and the younger generation,
you know what they value, They value speed, they value tech,
they value value.

Speaker 1 (08:57):
They well, it's very experiential too, you know, experiential gen
z is really kind of leaned in on the experience
side of things. And you look at brands like Chili's
and Red Robin, which are staples in the casual dining
sector in the past, I don't think that they really
delivered that value. I ended up after hearing and watching

(09:19):
Chili's perform so well. Another brand I want to talk
about is Crocker Barrel, also kind of in that space,
which is in the process of kind of revamping. They're
going to be going through a complete retrofit side. But
back to Chili's. I went into a Chili's and I
haven't been in there in over three years. There was
a definite difference in what Chilis used to be versus

(09:41):
what it is today. It actually goes back to its
pre COVID era when it was actually a cool place
to go where you had that sizzling.

Speaker 2 (09:50):
This kind of like the environment with the crowd you're around,
did you find so that.

Speaker 1 (09:55):
Was the thing when I got there. It was the
service that surprised it. I got taken back by Yeah,
most of the time when you go into these casual
dining you get the most horrendous service. It's just so bad.
The greet was much better, the check back, the frequency,
the suggestive selling wasn't overly done, but was done enough

(10:18):
to where it educated me a little about what they
were doing. Yeah, and the amount of time that they
spent with us, you know, at the table, was a
little mind boggling because I thought, well, wait a minute,
has this thinning of the menu items maybe created some
sort of productivity inside the brand to where they're able

(10:39):
to do this, or did they do something that just
from an action of we're going to go ahead and
force this through and just provide better hospitality. That's like
the new mantra. I don't know, what do you think?

Speaker 2 (10:49):
I think, well, I think there's definitely a vibe now,
there's no doubt about it when you look at their
marketing campaigns, and there's something in the air now about
Chili's Red Robin that is attractive to a younger generation.
There's buzz around it. Interesting thing the other day, we're

(11:10):
driving through my town and we drive past a restaurant
at my son who's eighteen, says, didn't they used to
be a chiliese. I was like, yeah, it was a Chili's,
like Wike, and he goes, why did they leave? Chili's
is awesome? And I'm like, when the hell was the

(11:31):
last time you were at a Chili's. I guess it
was with me? And he's like, I don't know, man,
but we need Chili's and Chili's back. Chili's back, man,
and listen, all you have to do is go to
their Instagram. All you got to do is go to
you know, any of their any of their marketing channels,
and they're doing a bang up job of clearly reaching

(11:53):
an audience that they want to reach, and I think
that that's translating to sales there that I think has
a lot to do with gen Z having a need
to congregate.

Speaker 1 (12:08):
Yeah, the cheese pool. Have you seen the cheese pool?
I mean, this little thing right here ended up going
somewhat viral and was kind of crazy because and then
of course TikTok just went nuts on it and started
But those are the kind of things that when you
have a brand that is doing that, that they are

(12:29):
able to kind of connect the dots on how gen
Z or even millennials to a certain extent, are adapting
to the brand, but pretty cool stuff because I think
the factor that when you look at just Chili's in general,
they've really refocused. I had that big smasher which was
on their home page there, and I like burgers and

(12:50):
it's typically not something that you would expect from Chili's,
and the burger was wow. It was like the food
quality was better. And I think them narrowing their menu
that goes back to this whole point that we're talking
about today, which is beyond the price. And when you
get into beyond the price, I'm going to bring up
brand tailors who had a pretty good article on this.

(13:13):
This is a good example price versus value. All right,
So Chili's knocks out the discounts, they limit the number
of items on their menu, and then their sales increase
thirty percent year over year, which most people would look
at that and say, how how would you be able

(13:34):
to do that? But the idea is is that they
build something beyond the price. And this is where they
get into something that you talk about all the time
right there. Yeah, it's not about deals, it's about the
brand identity.

Speaker 2 (13:47):
That's absolutely right, and I think it's contagious. You know,
great branding is contagious and it bleeds through from the
customers right to the employees. You know, so when I
talk about a vibe inside of a restaurant that you're
now actually feeling not only as a as a guest
or as a customer, but you can feel it from
the service as you As you indicated the servers. Now

(14:11):
everything steps up when you're part of a brand that
you're proud to be affiliated with, whether you're a customer,
you're proud to be there because you will you align,
you know, it somehow resonates with you. The employees too
can feel that they're proud to be there and to
be serving. It's it's cool. You know, it's a good thing.
So it's it's contagious. But this going back to this

(14:34):
idea of value and you know the Barbell pricing strategy. Listen,
Chili still has you know, some quote unquote expensive items,
but they're going to have the value I options as well.
That doesn't compromise the quality. So the idea is you
have value, but you also have more expensive items, and

(14:55):
you hope that this Barbell.

Speaker 1 (14:58):
Right, you know, well, and they had they had a
kind of a big success. This was their three for
Me promotion. They wanted to kind of, you know, come
out early on this, and first of all, it was
resonated with customers for value because that that you know,
you're building a value item versus discounting. And if you

(15:19):
go back in and look at what they're talking about
here in terms of how Carl's Junior is taking a
completely different approach leading with nostalgia. So this is something
that I'm intrigued to get your take on it because
some people would look at it, and I think it
resonates because if you look at the performance of Chipotle
when they cut the the quantity of the bowls. Remember

(15:41):
that was you know Bulgate, all right, the millennials just
got fed up with it. You saw declining sales, you know,
all these problems, and of course they really got pressure
to coming back to it. So that was value. That
was like, that's what they expected. But Chile's comes out
of the blue with the three for Me program. Nobody
expected it, and now all of a sudden, it's the

(16:02):
value place without discounting. So they've created that.

Speaker 2 (16:06):
Brand and three for Me is like ten ninety nine
includes a starter, an entree, and a drink. I mean,
you tell me where you're going to get that that's value.

Speaker 1 (16:14):
Yeah, yeah, And I think that's the key versus you know,
if you go the other route, and this is where
I want to get your opinion. You have a brand
that's going this super value route. They've really started to
create kind of a new brand id almost with this
next generation of diners. And then you have someone like
a Carls Junior who's gone the nostalgic more nostalgic route,

(16:36):
which is building a brand on the cool factor. All right,
which one works? Paul?

Speaker 2 (16:44):
Well, I think you know clearly right now, given the
market conditions that working conditions, you know, I'd have to
go the Chili's in Red Robin route. I think clearly
that is and should be a blueprint or a roadmap
that some brands should really pay attention to, you know,

(17:05):
slimming down the menu, going barbell, you know, having value
but still some premium items, you know, creating a vibe, leveraging,
leveraging all of those wonderful social media channels in a
way that connects with the audience that you're looking for. Yeah,
you know, I love Carls Junior, don't get me wrong,

(17:27):
And I love nostalgia marketing. I think it absolutely has
its place, but I don't think it's as when you
go nostalgia, you know, just to go outside the industry
for a minute, it only takes you so far. You
look at Nike for kind of a loud Nike road an
amazing nostalgia wave, you know, you know with their dunk sneakers, right,
I mean now it's kind of biting them in the

(17:49):
ass a little bit because they rode that so hard well.

Speaker 1 (17:53):
And I think the thing is there's cycles to every
business out there, and the key there is being able
to flex around these I'm going to go back. I
want to get your scoring on these brands right here,
says winning brands that get it right. You got Texas Roadhouse,
which is turn their focus more to authenticity and experience,
back to what we've talked about earlier. Don't just sell food,

(18:15):
sell an experience. Okay, they get it raising canes, which
is all about focus. You know, they are the best
chicken out there when it comes to chicken fingers, and
it's a very clear promise that everybody understands and expects
and they deliver on it. Then you get Chipotle, which
is fresh ingredients, customization. You know, let's go away from

(18:37):
the little speed bump that when they started. You know,
Jack in this by not giving us as much. But
of these three brands on a one to ten, okay,
ten being best? Oh, in terms of performance, where would
you give Texas Roadhouse today? Based on what they're doing
this new experiential model. Would you give them a?

Speaker 2 (19:00):
Well, you know, I'll give them huge style points for
going with a strategy that's a little bit outside of
the box in general. So you know, I'm going to
score highly across all three of these brands. I'll tell
you what I'm going to give them. I'm going to
start them all at an eight, okay, and I'll do

(19:22):
an eight and nine out of ten.

Speaker 1 (19:23):
How's that all right? So eight for style points on Roadhouse,
nine on value or on focus for Raising Canes, and
ten or nine or ten.

Speaker 2 (19:33):
You know, I'm not sure anybody's getting a ten, but
we're going Hi. I love Raising Canes for what they
do and what their value prop is and how they've
been able to dominate in a lot of ways in
a really really crowded space.

Speaker 1 (19:51):
Well, they kind of led the chicken category. Two. I
would have to give Raising Kines the best score probably
like a nine point four.

Speaker 2 (19:58):
I would in terms of yeah, I think in the
now I would give them the highest rating. I think,
of course, Chipotle is the.

Speaker 1 (20:07):
Of these brands master that we have when you look
at the current market of where consumers are spending money,
especially with an inflationary economy like what we're dealing with,
do you feel like this category of new experience in
the casual dining sector and getting value, you know, like
what Chipotle has done and what Roadhouse is saying, well,

(20:29):
we're going to give you a whole new experience, so
you know, it's a different model. Do you think they
can come in and compete with the Raising Canes, the Chipotle's,
these both being fast casual concepts. Do you think they
can compete because casual dining and fast casual have kind
of gone head to head for a long time.

Speaker 2 (20:46):
They certainly have, and I think when you look at
Chili's in Red Robin, they're the closest ones that are
coming up with a model that can compete. And the
reason why they're able to do it is that value.
They've been able to figure out a way in which
you know, you could actually sit down, have a have

(21:07):
a meal be served, you know, for for under twelve bucks,
which is kind of crazy considering I haven't had, you know,
a Chipotle bowl for less than fifteen now two years.
So you know, if you're keeping your prices, you know,
under fifteen bucks for a meal that you can sit

(21:27):
down with your pals and you know, and have and
just have a chill, whether it be with the soccer team,
you know, you have the school or whatever.

Speaker 1 (21:38):
It's the way to go.

Speaker 2 (21:40):
That's the big deal, man. I think they need to
figure that out.

Speaker 1 (21:43):
And Okay, so to your point, because you got I
just want to show you, guys something. We'll flip over
to the chart. I want to show you something here
that will blow you away, all right, So we're going
to flow up. These are all of the publicly traded
food companies that we track, and you've got mc donald is.
Of course, this is on the daily. It's been moving
up over the last few weeks. McDonald's now holding. Yeah,

(22:07):
they continue to do a pretty good job. Chipotle declining
obviously for obvious reasons. I think there is a shift
in fast casual where you see a little bit less.
But if you look at the percentage that they've lost
since well, let's go since the around the first of
the year, right here, January tewod. I mean this stock
is down eleven almost twelve percent, which is huge for

(22:30):
Chipotle to be down that far. Then you have Sweet
Green also just recently pumped a little bit, but also
a declining category, Kava also declining. These are the big
leaders in fast casual, which is interesting to me. And
then of course you see what's been happening. And then
if you look at Shakeshak also on a downward trend.

(22:52):
Here Starbucks, look at that. Yeah, so is this just
all Brian Nickel? Everybody loves a comeback story, you know,
I mean Starbucks. If you bought Starbucks back in December
or first of the year, you're up twenty eight percent
on your stock. You got to feel twenty eight percent
Holy moly, what is that in relationship to the valuation

(23:13):
that's got to be in the multi billions.

Speaker 2 (23:16):
Your guess is better than mine, But I mean, there
are some there's some nice candlesticks going on there. I
think that I think clearly UH investors are optimistic about
the direction that they're going. So I'm not sure if
it's necessarily you know, that that price increase has been

(23:37):
translated to actual you know, sales and numbers. I think
it's I think it's optimism, probably more so from the market,
and I think Nicol's been really public.

Speaker 1 (23:46):
It's going to have to show up in numbers. It's
going to have at some point they're going to have
to perform on the on the performance side of it,
which gets us into the next category to talk about,
and that is has the impact of customer expectations really
changed since pandemic? Okay, I know in full service it has.

(24:09):
I think the expectations were pre pandemic and what we're
getting today is really kind of a not the same
in terms of value. My question is is do you
think the restaurant industry needs to really reconsider how they
serve guests today? I mean, Chili's did something that was

(24:31):
really unprecedented.

Speaker 2 (24:33):
Yeah, they have, and like I said, I think that
there's a there's a blueprint that a lot of brands
need to unlock with that approach. But I do think
though that since the pandemic, there's obviously an increased reliance
on digital orders. Yeah, you know, having all of your

(24:56):
ducks in a row with regards to order management and
you know, handing off fresh food on time every time
for pickup and delivery is absolutely critical, you know. So
I do think digital is absolutely a key to this.
I'd be interested to understand how Chili's and Red Robin,

(25:20):
both who are success stories, are talking about today, how
or what portion of off premise was it.

Speaker 1 (25:27):
Well, you saw right there on the Chili's homepage, I
mean they were takeout and delivery right there was was
available I think it was. They flip back to their
their homepage, they really highlighted yah, pick up or delivery
right here, let me show.

Speaker 2 (25:41):
You to them. But it goes back to the you know,
the casual dining space. I mean, for them really to succeed, considering,
you know, the footprint of the locations, they got to
get people in the stores. Yeah. So as great as
it is to I mean, you naturally have to offer takeout,
but you got to get him in the store, some of.

Speaker 1 (25:59):
This product, to me, especially in the casual dining space,
I feel like, does not travel well, you know, And
that's always been a challenge of third party delivery that
I think everybody has dealt with. But it definitely does
Maybe that's the whole point of guest expectation is are
we in a position right now where guests are ready

(26:21):
to go back to restaurants that are delivering on this
price versus value or delivering on the experiential side. So
it's kind of the two categories that seem to be
proving out right now in the space.

Speaker 2 (26:39):
Yeah, yeah, it feels that way, doesn't it. And I
think that experiential side is probably even more important for
the casual dining space because you know, again the importance
of getting people put you know, traffic in the door,
in in the seats and turnover, table turnover is critical.

Speaker 1 (27:01):
What about what about alternative dining options? Because we've seen
the growth, I still am very highly questionable as whether
or not these pickleball things are going to make it,
just because I feel like these are one off. You know,
you go there once and maybe you're done. It's kind
of like the Top Golf. Top Golf struggling right now
after they were acquired by Callaway, you know, and mainly

(27:25):
because you know, Callaways that's an expensive nut to crack,
and they put Callawai, I think is in a position
where they're not wanting to put more money into Top Golf.
So that tells you something, right there, doesn't it.

Speaker 2 (27:36):
Yeah, yeah, it really does.

Speaker 1 (27:39):
Alternative dining concepts. Do you think they make it through
twenty twenty five?

Speaker 2 (27:45):
I think that we haven't yet seen the end of this.
I think alternative dining options are a good thing. I'll
tell you a quick story. I was rese lee in
your neck of the woods, right. I went to the
Windwood section of Miami. Fantastic, fantastic, absolutely love love Windwood, Miami.

(28:10):
Had a wonderful meal at Baku by the way, an
amazing restaurant, Mexican restaurant, had some awesome mezcal shots, hate
the worm. It was all good. But you know, you
and I are guitar players, right, and you go to Winwood,
you got to go to Walt Grace, right cars, So
I'm inside of Walt Grace and listeners. If you go

(28:35):
to Winwood, go to Walt Grace Cars to walk around,
just to walk around inside of this establishment. On one side,
there's nothing but Lamborghini's, you know, like nineteen eighty five, Kuontashes,
you know, nine to eleven's and just spiders amazing. And on
the other side you have nothing but custom shop, Gibson's

(28:56):
and fenders and amazing. And then at the front of
the store or they had this awesome cafe and the
cafe was rocking. I mean they had pastries and coffee and.

Speaker 1 (29:09):
Uh, purveyors of dreams.

Speaker 2 (29:13):
These guys, I think they're I think their their tagline
is like dream Loud.

Speaker 1 (29:18):
Yeah, I love it, drive play where. But it's just
like it's just some cars here.

Speaker 2 (29:27):
They had, you know, they had people stop literally coming
in just getting their coffee and and well, this.

Speaker 1 (29:33):
Goes back to the experiential thing.

Speaker 2 (29:34):
Man, it's the experiential thing. That's exactly what I'm talking about.
So this alternative dining options. I have a friend of
mine that uh works with car he's a he's in
tech and he works with car dealershop car dealerships all
over the country, and he said, one of the biggest
growing areas for car dealerships is there inside cafes.

Speaker 1 (29:57):
Yep.

Speaker 2 (29:58):
Like they're catering to to customers that are waiting around
for the Toyota four runners to be serviced, right and
they're in there for an hour an hour and a half,
and they're getting hungry and they want to eat. You know,
that's an alternative dining option.

Speaker 1 (30:11):
I guess oah, yeah, well well, and it also gets
back to that whole you know, as we've talked about,
is the experiential side, but it's also connecting into focus
as well, which you go back and look at raising canes.
They're kind of the winner of a certain category. This
is where someone like a wal Grace. I'm so glad
you brought them up, because that's a very good example.
They focus in on these very these key passion points.

(30:35):
Have you noticed that, very key passion points. Whether you
look at watches, cars, guitars, these are passion points for collectors,
and usually when you connect on passion points, people will
spend money.

Speaker 2 (30:51):
Oh my god, big listen. I wasn't leaving that place
without getting something, so you know, I naturally walked out
with a T shirt. But here's the thing, guys, that
is a field trip for any for any marketer in
any industry, if you want to understand how to brand,
how to brand your retail location, how to do it right,

(31:12):
how to tell a story, how to make people feel connected,
and just wow them.

Speaker 1 (31:20):
We can wow them.

Speaker 2 (31:21):
Was out saying a word, Yeah, just.

Speaker 1 (31:24):
A twenty nineteen Gibson custom nineteen fifteen.

Speaker 2 (31:27):
Yeah, I played a five thousand dollars custom shop Stratt
while I was there, and the guy let me play
it through this like four thousand dollars tweet amp the ice. Yeah,
I was playing and they're just so cool and played
a little traveling Wilbury's for everyone.

Speaker 1 (31:44):
I love it. I love it.

Speaker 2 (31:46):
It was fun. Man.

Speaker 1 (31:48):
Well, these are the things that we're talking about, guys.
So I think if you're you know, when you're building
a brand today, the key here that we've seen with Chappole,
with not one chappolet Chili's, but Chipotle, what they have
done in the past. Maybe they can get back to
this value proposition Starbucks, which is going to be interesting
to watch under nichols leadership. But I'm very intrigued to

(32:10):
see if Chili's can hold this growth and whether or
not maybe there is a new resurgence in these casual
dining brands that they've figured out some little magic touch
to start to re because remember, you got to look
back at the gen X and the Boomers. We've gone
through the era of growing up with most of those brands,

(32:31):
whereas TGI, Friday's, Chili's, you know, Red Robin, all these
guys have been in the staple of American food for
a long time, but a lot of millennials in gen
Z have never experienced those brands. Yeah, so it was
a perfect timing for many of them. Could casual dining
actually make a comeback here?

Speaker 2 (32:52):
Man, let's hope.

Speaker 1 (32:52):
So I think it might based on what we're seeing
so far. If they trigger on like you know, Texas Roadhouse,
they're really going after that experience. You add those little
nuances to it, add that value proposition, it made it
make it kind of cool and hip, almost like that
nostalgic piece that is brought in. And once you've done that,

(33:13):
I think the gen Z and millennial audience will attract
to it. So we're going to keep an eye on
that for you guys very closely. Of course, if you
are not plugged into saver over on YouTube, make sure
and do that. If you're not watching us on YouTube,
maybe you're listening to the podcast side of things right now,
make sure and jump over to YouTube and subscribe to

(33:34):
the show. Also, of course, if you're not in over
on saver dot Fm, you'll get a chance to see
all of our podcasts right there. So we have a
whole slew of those podcasts coming in of course what
you're watching right now or listening to as Restaurant Masterminds,
but we also have the Catering Cage with Earl Dartik,
the Tech Report, Fast Casual Nation with Sharek Hansler. All

(33:56):
of those are live and running like crazy. And the
cool thing is is the growth that we've seen in
this area has been pretty significant. So a lot happening
here on Saver for sure. If you guys want a
little bit more about Paul's business, you can of course
jump over to Popcorn GTM and learn all about what

(34:17):
you guys are up to.

Speaker 2 (34:18):
Yeah, listen, if you're a tech vendor out there, you
need a little bit of help with your storytelling and
your marketing and your branding, jump over to Popcorn GTM
dot com. Give me a shout.

Speaker 1 (34:28):
It's gonna be cool, all right, Paul, We'll catch you
next time right here on Restaurant Masterminds.

Speaker 2 (34:34):
You got a brother,

All Episodes

Episode Transcript

Popular Podcasts

On Purpose with Jay Shetty

The Joe Rogan Experience

Stuff You Should Know

.css-15opob5{left:0;position:absolute;top:0.8rem;} All Episodes

.css-14f5ked{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:2;overflow:hidden;}Mastering Social Media for Restaurants (PT 2) Content Marketing for Your Restaurant

Episode Transcript

Popular Podcasts

.css-r6mb8g{margin:0;word-break:break-word;display:-webkit-box;-webkit-box-orient:vertical;box-orient:vertical;-webkit-line-clamp:1;overflow:hidden;}On Purpose with Jay Shetty

The Joe Rogan Experience

Stuff You Should Know

All Episodes

Mastering Social Media for Restaurants (PT 2) Content Marketing for Your Restaurant

On Purpose with Jay Shetty