Restaurant Rockstars Podcast

Episode #106 - Its no secret, I’m all about dominating the competition! That’s the fun part… a big reason to be in business and that’s what separates the business owners from the entrepreneurs. We’ve all been to those rockin restaurants that have the triple combination of food, service and ambiance. You know, you can feel the magic going on and usually there’s a long wait for a table no matter wha...

Episode #105 Its no secret that your staff hold the “key” to your restaurant’s success.. Whether you run a food truck, coffee shop or sit down place, your team are either building your brand or giving customers reasons to visit your competitors. We all been to those restaurants that are just firing on all cylinders… the place is alive, fun and staff are shining. Let’s call this staff magic. You’ll...

Episode #104 - My wife and I have restaurant conversations all the time.  
Usually, its about a recent dining experience we shared.  We usually agree on the service received, but not always on the establishment’s execution of the critical details.  
 There is no magic formula for restaurant success and certainly no crystal ball to predict the future.  
Sometimes its a matter of opportunity, luck,...

Epsiode #103 - In my book, there are three “Foundational Fundamentals” to running a successful, highly profitable restaurant or hospitality enterprise. Much like the foundation of a building, they are each supportive and reliant upon each other for maximum strength. I rank these three in order of importance as follows: 1) Staff Development, Training, Recognition and Rewards: Your staff are the cor...

I travel the country often, have many opportunities to dine out and formulate many personal opinions. Ambiance usually plays a huge factor in how I first choose a restaurant whether driving by or googling a cuisine, the vibe matters to me. Once I walk in the door and get past the atmosphere, I pay close attention to the interaction I receive from the front of house team, because I am quite biased...

Two “key-foundations” for any successful business are offering Paramount Service and true “Value for the Dollar” with consistency every customer, every time. Unfortunately, missing one or both combined is all too common in service businesses. The end-result is that both the customer experience and the business’ cash register suffer the consequences. This past weekend, my young daughters and I trav...

Episode #100!! WOW guys, this is our 100th episode of the podcast. Its amazing its been 2 1/2 years and there is still so much depth to our industry and so more to bring you. Service, Finance, Marketing & Operations tips to help you Rock Your Restaurant! Thank you so much for your kind words and appreciation. You have to listen to this Big 100 podcast. I have known Mr. Fred Forsley for over 20 yea...

Episode #99 - In the restaurant business, SERVICE is UNIVERSAL. It all comes down to the people you hire, develop & train and the experiences you provide your customer. It doesn't matter if you have a full-serve restaurant with table service, a food truck or a quick-serve concept with a drive through and counter service, the bottom line is the guest experience. Its plain and simple. To be truly su...

Episode #98 - I’m sure you remember the Kevin Costner film “Field of Dreams” and the famous line “If you build it, they will come”. But, in the world of running restaurants, the reality is “If you build it, your work is just beginning”. I work with many new restaurant owners and sometimes I am surprised by their approach and understanding of what it means to be a business owner or further, what it...

Episode #97 For nearly two decades, I got used to doing bar inventory the hard way. That’s right, I looked at all the different shaped liquor bottles and took my best guess. .2 on the Absolute, .7 on the Jack Daniels. I even lifted the kegs by hand and gave them a shake. The Sam Adams feels half full, but the Stella maybe only a quarter. This is how most of us take inventory. Unless you’ve investe...

Episode #96 - We all dine out from time to time and I’m willing to bet that your experiences vary from restaurant to restaurant. I’m also betting that you critique each experience. If you’re in the business, its only natural. What are they doing right… what would I do different? Well, I may be a bit biased, because I always put a premium on regular and intensive staff training in my restaurants. I...

Episode #95 - As technology continually moves forward, and there’s a APP for everything, it strikes me that human interaction can sometimes be replaced. This is not always for the best. In the Hospitality business, I have mixed feelings. True Hospitality is at the very core of what we do, and I am an absolute believer in what I call “paramount service”. In many cases and in many of our first-hand...

Episode #94 - Menu Profit is one mission critical detail in your restaurant that you may be missing. You may in fact have a menu that your customer’s love, but that doesn’t mean you’re making lots of money selling it! This really is common and I see it all the time in restaurant’s I work with. You’re working just as hard preparing low profit items as high profit, so you might as well give yourself...

Episode #93 - No matter your favorite sport, you know the preparation, coaching and relentless training it takes to achieve a winning record. Its one thing to win one game and entirely another to dominate the league. Approach your restaurant training as if you are about to dominate your competition. Of course training takes time, commitment, persistence and that all-important strategy, but I have...

Episode #92 Have you ever won the lottery? Maybe not. Or if you have, it wasn’t a huge take. But I’m betting it was an instant of fun getting that ticket and scratching off those circles with a quarter. Well, why not give your customer that same excitement each and every time they dine with you? On top of the great service, this is just one more thing they’ll remember about your place. But here’s...

Episode #91 - Folks: This is a crazy business and unless you can see around corners, the unexpected is going to happen, not to mention the thousands of details it takes to run a great restaurant. No wonder so many owners and managers are “hands-on”. You have to be .... or do you? I love to talk about exit strategy. You should be thinking right now what it will take to get there... even if you just...

Episode #90 - Its no secret that I’m obsessed with Profits. Always have been since running my restaurants and now, I’m just as obsessed for my clients and other restaurant’s profit. The alarming fact is, so many restaurants Don’t have a Profitable Menu. Some items may contribute a decent profit, but as it turns out, far less profitable menu items are bigger sellers that are stealing sales from the...

Episode #89 - After running restaurants for over 2 decades and over-seeing all ages of staff working the floor, I can honestly say that Millennials are no different from any other age group. It’s the approach you use with any staff member that makes all the difference. Lead by example is almost a cliche, but think about it…Do your staff regularly see you: Bus a table? Clean a bathroom? Wash the wi...

Episode #88 - I admit it. I’m very biased about service. But the truth is, if you’re in this business, you should be too. Long ago I learned that Hospitality is Absent when something happens “TO” You and Hospitality is Present when something happens “FOR” you. Unfortunately, exemplary service is the exception and not the rule and some time ago that basic concept of Hospitality has all but disappea...

Episode #87 - I can’t tell you how many times I come across businesses of all types that sit around waiting for customers to come through the door… not only that, they’re spending thousands of dollars on traditional advertising. Spending, spending and hoping for the best! What a waste! Today’s episode throws that idea out the window and presents an easily actionable and proven way to bring thousan...

Episode #86 - Your time is valuable and this business is demanding, so I love having guests that cut right to the chase and spell out powerful nuggets of wisdom to help you run a super successful hospitality operation. My expert today, Mr. Erik Shellenberger weaves his decades of restaurant experience, from the trenches to management with a rare expertise in social media, web design and S.E.O., on...

Episode #85 - Here’s a powerful idea that can bring your restaurant instant cash flow and build that all-important loyalty with your customer. If your restaurant sells beer & wine, I can show you how to increase your business and have your customers bring you more business. Imagine a club where your customers pay you up front for the privilege of belonging. You offer great value for their dollar,...

Episode #84 - One of the biggest challenges you face as an operator or manager is staffing and turnover. Its a tough labor market No Secret, but it's all about your approach to finding great staff and keeping them. The wrong approach is thinking “I need someone NOW.. I’ll just place an ad in the paper and hang a help-wanted sign on the door”. That’s just a recipe for disaster. More than likely you...

Episode #83 - I have always believed that the restaurant business is a performance. Its entertainment and your guest experience is ultimately determined by how you as owner or manager set the stage. I’m a huge proponent of daily staff training and whether you spend ten minutes or a half hour or more with a pre-shift meeting, nothing is more important to making every dining experience an “event” th...

Episode #82 - Long ago, I learned “You Don’t Ask, You Don’t Get”. Don’t be afraid to ask. Why? Because the most successful restaurants not only Sell a lot, they Save a lot! Its just smart business. What am I talking about? If you run a solid food cost in your restaurant, you can actually Trade for things you normally buy for pennies on the dollar. Think of it this way, instead of paying 100% for w...