In The Weeds
In the Weeds Episode #31: Controversial Way to Lower Labor Cost

In the Weeds Episode #31: Controversial Way to Lower Labor Cost

February 2, 2022

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.

 

In the Weeds Episode #30: Give Them Something

In the Weeds Episode #30: Give Them Something

February 2, 2022

Let's talk marketing in this episode. Again everything you do is marketing. In the short episode, I'll talk about something that's super important. You probably already know it. But you have to hear it again.

 

In the Weeds Episode #29: Your Reputation

In the Weeds Episode #29: Your Reputation

January 24, 2022

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.

In The Weeds Episode #28: Is Your Business Listed Here

In The Weeds Episode #28: Is Your Business Listed Here

January 7, 2022

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.

In The Weeds Episode #27: Business Marketing You Never Knew About

In The Weeds Episode #27: Business Marketing You Never Knew About

January 7, 2022

Are you marketing your business? Or how are you marketing your business? And are you marketing your business the proper way? And of course we all think marketing is placing a print ad, putting an ad on Facebook, sending out an email, placing a Google ad, etc... And most of that cost money. And a lot of us are watching what we're spending. So in a sense, we don't really consider ourselves to be marketing or business if we cut these expenses out. In this episode I will talk about how you are marketing your business already without knowing it.

In The Weeds Episode #26: Worse Sales Technology Ever

In The Weeds Episode #26: Worse Sales Technology Ever

December 27, 2021

I come in contact with a lot of salespeople. And lately, I've been hearing of this technology advancement for sales professionals. And I personally think it's stupid. If I did this with my salespeople, also known as waitstaff, I would upset a lot of guests.

In the Weeds Episode #25: Massive Productivity

In the Weeds Episode #25: Massive Productivity

December 22, 2021

For years I've been fighting this productivity technique. I always thought it wasn't for me. Like most of us my day can turn chaotic instantly. I've seen all of my friends do this technique and I've always thought I couldn't do it. Well I'm here to report what's happening since I've succumbed to this productivity technique.

In the Weeds Episode #24: Open Table Scam

In the Weeds Episode #24: Open Table Scam

December 22, 2021

Open table can be a fantastic reservation tool for restaurants. But I can also cost you money at the same time. If you're currently using Open table now then you don't have much to worry about. But if you wants had Open table connected to your reservations then you're definitely going to want to Listen to this short episode. I guarantee you will get more reservations.

In The Weeds Episode 23: What Makes a Great Restaurant Manager

In The Weeds Episode 23: What Makes a Great Restaurant Manager

October 22, 2021

Why do some managers perform and others fizzle? In this episode I will talk about the top 10 key factors for every great restaurant manager.

In the Weeds Episode #22: Is the Guest Always right?

In the Weeds Episode #22: Is the Guest Always right?

September 7, 2021

Common hospitality business practice is that the guest is always right. Seems like we're drilled us in from a very early stage in our training. And then we always hear about chefs that kick people out of their restaurants. In the back of the mind we kind of admire them. But what if you are one of them. Is it right, is it wrong? Is the guest always right?

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