Restaurant Rockstars Podcast

EPISODE #81 - STAFF TURNOVER....NEVER AGAIN Long ago, I decided turnover was too expensive, created too many headaches and was simply unacceptable in my operation. Turnover is a bitter pill and unfortunately a fact of life in many restaurants, but it doesn’t have to be. By shifting your strategy and approach, you too can create what I call your restaurant “Dream Team” which in turn will build your...

Episode #80 - In my book, there is no more challenging business than running restaurants and I often call it the business of 1000 details. You’ve got ordering, inventory, finances, marketing. payroll and so many balls to keep in the air. So what should you focus on first? The Foundation of your restaurant! That is, building a great staff and creating loyal satisfied customers. In a business known...

Episode #79 - Being passionate about this business means having a passion for great service. After all, its the customer’s impression that counts and determines our ultimate success. The interaction and relationships your restaurant creates between your staff and your customer is job 1 every table, every time. Today’s episode shares a philosophy to exemplary service which was our restaurant Mantra...

I’ve had my share of business interruptions and natural disasters.. Two weeks out from opening my very first restaurant, flood waters came right to the front door and stopped just short of the carpet. Years later, our POS system crashed one busy night and sent my 300 seat place into complete chaos. These were relatively minor occurrences, but when a major ice storm knocked out power for 3 critical...

“Get Bulletproof” is an expression that completely applies to running restaurants. The controlled chaos that comes with so many moving parts and so many individual staff, often leads to the unexpected. This can either be a temporary bump in the road or complete disaster that turns everything upside down. The point is, to run a really strong restaurant, you need to be able to see around corners. Th...

Episode #76 Many of you know that I have always been super focused on the numbers and most importantly - Profits!  Now I know that many restaurant owners and managers can be overwhelmed with the numbers… This business is so challenging and can be all-consuming, and there really are a thousand ways to lose money in this business, so it only makes sense to dig deep, understand the basics and put a “...

I can’t emphasize enough the importance of putting yourself and your staff in the customers shoes. Best case, you create affinity and truly understand why your customers are drawn to your restaurant. Worst case: You may find out why customers aren’t coming back. This episode is all about customer Pet-Peeves. The most minute details affect the guest’s impressions of your operation and these impress...

Episode #74 - When I started my first restaurant I instinctively knew that to succeed I had to stand out from my competition and that meant dazzling my customers. It all started with plate presentations. Every dish had to have what I call “WOW Factor”. That is, when the plate was presented to the customer, they were amazed and exclaimed “WOW” to the other guests at their table. This was all about...

Episode #73 - After starting and running restaurants for two decades, I’ve got your Secret Weapon! Listen closely to this episode. Many restaurants train their staff on Service, but few train their staff How to SELL! Face it, every table in your restaurant is valuable real estate and your entire Front of House staff need to recognize opportunity and maximize sales every table, every shift, every t...

Episode #72 As rocking as your place may be, you can’t have too many profit centers! You may have Take-Out, possibly Delivery, even the Retail Store, but have you thought about the power of Catering? The beauty of catering is you can do it during non-busy times or even before your doors open for dinner service. There are endless businesses out there with employees wanting a great lunch, not to men...

Episode #71 - The Bottom Line is: Your restaurant Needs Cash Cows and you can’t have too many! What’s a Cash Cow you ask? Any food or beverage menu items that have a high “perceived value” with guests, cost very little to put on the plate, are very popular and most important very profitable. This is how you make money in the restaurant business folks! Not only that, but you can actually Maximize y...

EPISODE #70 Nothing is more important than your restaurant’s hard-earned reputation. Whether you’ve been in business for years or just starting out, you must know that online reviews are critically important to your restaurant’s reputation and continued success. Social media and the influence of the internet are changing daily and if your restaurant is Not engaging your customers through these cha...

Episode #69 - Many people expect that just because they’re dining in a five-star restaurant that they’re going to get great service… in contrast, you might not expect good service in a diner. Fact is, regardless of price, concept, menu or customer expectations, your restaurant absolutely must strive to offer a level of service that I call “Paramount”. I’ve always believed that great service is not...

Episode #68 - In the world of reality TV and in many real world kitchens, hot-tempered chefs attempt to extract the best from their subordinates through a combination of attitude and intimidation. Despite best intentions over the years, I’ve had my share of this type of leadership and I have to say its time has passed. Restaurants first and foremost are about the customer experience and the cultur...

#67 Could You Leave Your Restaurant? Exit Strategy Part 2 - Do you dream of changing your life and doing something different? Maybe you’ve run your restaurant for years and its time to retire. You’d like to Sell and get “Top Dollar”. Maybe you want to open another unit or even franchise your concept or you just want to work on the big picture and actually enjoy being a customer in your restaurant,...

Entrepreneurship has always captivated me… the freedom to have a dream, follow it and make it reality. Its called the path less travelled for a reason - its difficult, but true entrepreneurs persevere despite tremendous odds. If the passion burns bright and strong enough, you can achieve any dream, any goal. Today’s guest Mr. Jim Palmer is a multi-faceted entrepreneur, as well as a marketing and b...

#65 - On any given day, industry headlines are ripe with falling sales and restaurant closures, both chain and indie. No surprise with rising costs, heavy competition, staff issues, a fickle public, etc.. it just goes on and on. Point is, if you’re not staying ten steps ahead of your competition, you can be sure they are. This is a tough business, but its not about survival. Its about knocking it...

#64 - To run a really profitable restaurant, you have to pay attention to the key financial details. Problem is this can be a hassle. Many operators and managers just plain Hate the numbers and important processes like taking regular inventory and running food cost. So here’s simple solution. One of your restaurant’s biggest costs, if not “The Biggest” is your Food and Inventory. Restaurants carry...

Episode # 63 - You know this business is all about passion… the blood, sweat, tears and hard knocks that define a triumphant restaurateur. Mr. Chris Lowes or “C Lo” as he likes to be called is the embodiment of this business. He fell into restaurants because of a dream, then unexpectedly had the bottom fall out beneath him and he had a “dig deep” decision to make - Go forward or quit defeated and...

Episode #62 - When your doors open for business each day, its like the curtain going up and suddenly its “Showtime”! Think of your staff not as hosts, bussers, bartenders and servers, but as actors and actresses on stage ready to delight the customer not just with the products you sell, but the service you provide. Delivering amazing dining experiences with consistency and flair is the key to a lo...

#61 - I learned a long time ago that you have a “System” if you can leave your restaurant for a week, a month or a year or more and its just as successful if not better than before you left. How can you get such a powerful formula for your operation? Well, its all about working “ON” your restaurant Now, so you decide how or even if you work “IN” your restaurant tomorrow. I get that this business c...

Episode #60 - I’m hoping you’ve been listening to my last series of Podcasts where I’ve covered vital “Systems” to Rock Your Restaurant. If you missed any, go back and have a listen.. They all work together to put money in your bank account. In this latest episode, my friend and industry PRO Jaime Oikle of www.runningrestaurants.com and I discuss why you should probably close your restaurant one o...

Episode #59 - I’m doing a series of Podcasts covering vital “Systems” to Rock Your Restaurant, so if you missed the last few go back and have a listen.. They all go together in sequence and they’ll put money in your bank account. My friend and industry PRO Jaime Oikle of www.runningrestaurants.com and I are discussing simple tools you can use immediately to lower your costs, dial in your restauran...

Episode #58 - In my last few episodes we’ve been covering vital tools to Rock Your Restaurant! My friend and industry PRO Jaime Oikle of www.runningrestaurants.com and I are showing you some simple systems you can use immediately to lower your costs, dial in your restaurant’s critical numbers and make more money! In my last episode #57 we calculated your Profit per Dish in every category. Now arme...

You’ve got to listen to my next series of Podcasts and this one in particular…  I’m working with my friend and industry PRO Jaime Oikle of www.runningrestaurants.com and together, we’re going to Rock Your Restaurant!  In these next few podcasts, we’ll take you on a profit maximizing ride covering some simple systems you can use immediately to lower your costs, dial in your restaurant’s critical nu...