July 6, 2020 • 14 mins
In today’s crowded restaurant industry, most brands focus more on year-to-year survival than mastering their particular market. To compete, companies lower prices, offer promotions, and do everything they can price-wise to get customers in the door—and while rewarding at first, these techniques tend to do little to engender consumer loyalty.
This episode of Restaurant Masters features restaurant coach and former restaurant owner Donald Burns. In part three of his series on building a successful restaurant brand, he offers his best tips for creating a “badass” brand that dominates—rather than competes in—your chosen market. He has written the acclaimed books 2017 Your Restaurant Sucks! and the 2019 Your Restaurant STILL Sucks! and was featured in restaurant software company Toast’s Top Restaurant Experts to Follow in 2016, 2017, and 2018.
This episode of Restaurant Masters features restaurant coach and former restaurant owner Donald Burns. In part three of his series on building a successful restaurant brand, he offers his best tips for creating a “badass” brand that dominates—rather than competes in—your chosen market. He has written the acclaimed books 2017 Your Restaurant Sucks! and the 2019 Your Restaurant STILL Sucks! and was featured in restaurant software company Toast’s Top Restaurant Experts to Follow in 2016, 2017, and 2018.
Mark as Played
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