Today I have a guest Michel Falcone. We're gonna talk about building your dream team. Well, most companies are complaining that they are short-staffed let's talk about what you can do about it. Michel Falcone owns restaurants in Canada and is expanding very quickly. He is expanding and building amazing teams at each location. He is going to drop some amazing knowledge on team building. Enjoy
Are freebies killing your business? Is it training your guests to only shop with when you have coupon? There are many operators that are dead set against offers. Most operators don't want to discount a single thing. I'll jump into when you shouldn't and when you should in this episode.
You can't rebrand your restaurant unless you know how to run a restaurant to begin with. Well my guest in this episode, Kristjan Kristjansson, knows how to do both very well! Kristjan is up north in Canada and took his family's decades-old restaurant and totally re-built it. For those of you afraid of change you really need to listen to Kristjan's story. We went a bit longer than normal, but it was so worth it.
Today's guest is Bart Hubbuch. Bart has a great success story. This is Bart's first go-around in the restaurant industry. Let's find out how he's doing four years in. Bart is the owner of Memphis Seoul in Brooklyn. His fusion concept merges Korean and southern cooking. Bart has some great advice for even seasoned Restaurant owners.
This is a very common mistake that's lots of business owners make, especially restaurant owners. I don't blame them, we are taught to watch expenses. The restaurant industry is a tough industry to make money in. There's always a knee-jerk reaction when it comes to where money is going. However many restaurant operators have it wrong. They are treating an investment as an expense. And when you cut this expense you hurt the guest and future sales. What's the saying, “Pennywise dollar foolish”. Check out my latest episode of In The Weeds it might change your mindset.
I seem to get flack for this technique I use to control labor. It's a very untraditional way of cutting labor in the restaurant industry. But once restaurant operators try it they come back and thank me.
Imagine a group of thirsty runners are standing outside of your brewery and not one single one wants to have a beer with you. And it's not because you have terrible beer. It's because you have terrible community involvement.
I swear some businesses still use smoke signals for marketing. From no website, unclaimed business listings to no social media. But most of us know the importance of these and we are doing some of them. And yes it's tough to keep up. That's why you really should listen to this episode. There is one online business listing that most of you are not on. I'll reveal all in this short 11-minute episode.