Restaurant Rockstars Podcast

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...

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...