Restauranttopia: A Show for Local Independent Restaurants: Recent Episodes

Brian Seitz, David Ross, and Anthony Hamilton

We love locally owned independent restaurants. These businesses build strong communities by linking neighbors in a web of economic and social relationships. The more the independent restaurants are thriving, the healthier the community will be! We want to help restaurant owners and operators hone their competitive edge through effective marketing and business practices.

Restauranttopia focuses on all things related to restaurant management and operations from hosts David Ross, Brian Seitz, and chef Anthony Hamilton. We feature interviews and restaurant success stories, along with insights on cost control, marketing, management and personnel issues. Tune in for marketing ideas and tactics from restaurant business experts, gathered from lessons from restaurants around the US.

In this episode of Restauranttopia, the crew dives deep into culture — not just within your restaurant walls, but in every corner of your business ecosystem. Inspired by Cameron Mitchell’s book Yes is the Answer. What’s the Question?, Dave, Brian, and Anthony unpack how a restaurant’s mission and culture extend to employees, guests, purveyors, investors, and the community.

From the dangers of ignoring toxic high performers to the power of making vendors raving fans, this conversation highlights practical strategies and real-life stories that restaurant operators can implement today. They also touch on hospitality “moments” like the milkshake story and a surprising Diet Coke lesson that reveal why “yes” should always be the answer.

Whether you’re an owner, manager, or aspiring operator, this episode challenges you to think about culture as the fuel that sustains success, loyalty, and long-term profitability.

Key Talking Points

Why mission statements actually matter (Hillcrest Foods’ example: Love the employee and customer for a lifetime loyalty).
The four core questions Cameron Mitchell asked himself when starting his restaurant group:
Who are we?
What do we want to be?
Why are we in business?
What is our role?
The five groups every restaurant must make “raving fans”: employees, guests, purveyors, investors, communities.
Vendor relationships: shifting from adversaries to partners.
The real cost of keeping a toxic high performer.
Stories of hospitality in action: the milkshake story, the Diet Coke moment, and splitting checks in Vegas.
Culture lessons from Margaret Heffernan’s TED Talk on the “super chickens” problem.
Hiring and onboarding tips: the five traits Hillcrest looks for (great human being, likability, life-change potential, long-term fit, fun & competitive).

Resources Mentioned in Episode:

Cameron Mitchell Book: Yes is the Answer! What is the Question?

ZingTrain - "It is Irresponsible to NOT make a profit"

Remember the Titans: Attitude Reflects Leadership

Attitude/Performance Matrix:

Yes is the Answer! What is the Question?: How Faith In People and a Culture Of Hospitality Built A Modern American Restaurant Company

Restaurant owners and managers: want more profitable menus and a stronger culture? In this episode, the crew digs into a simple, powerful idea—moving frontline ideas from the break room to the boardroom. Anthony shares how a young dishwasher created a signature chicken-tender sauce (thanks to a happy smoked paprika mistake) that became a hit with guests. We also spotlight fryer safety, dirty oil’s hidden costs, and how better oil management lifts food quality, reduces risk, and saves money. Brought to you by Halcyon Eco a device that helps clean fryer oil, clean the fryer, and improve BOH safety and consistency.

Key Topics & Takeaways

Break Room → Boardroom: Practical ways to capture frontline ideas without losing leadership control.
From Ego to Outcome: Why operator wisdom should filter team ideas—not block them.
Signature Sauce Story: How empowering a dishwasher produced a better sauce than the chef expected—no edits needed.
The Power of “Beautiful Mistakes”: An accidental switch to smoked paprika created deeper flavor and brand-worthy differentiation.
Structured Ideation That Works: Breakout groups, best-known-way (BKW) mindset, and leader-as-facilitator—not bulldozer.
Handling “Bad” Ideas With EQ: Keep people intact while you refine or redirect suggestions.
Oil Quality = Food Quality: The real costs of dirty fryer oil—from safety hazards to guest experience and higher spend.
Fryer Safety Reality Check: The fryer is the single most dangerous piece of kitchen equipment; treat it like it.
Halcyon Eco Spotlight: How automated oil care can improve food quality, reduce risk, and save on labor and oil.
Culture & Retention: Involving staff in menu decisions builds loyalty, pride, and performance.

Memorable Quotes (Pull Quotes)

“Use your wisdom as a filter, not a gate, for frontline ideas.”
“A beautiful mistake turned a good sauce into a great one.”
“The fryer is your kitchen workhorse, and the most dangerous piece of equipment.”
“Inclusivity turns employees into stakeholders.”

Action Steps for Operators

Create an idea pipeline (quarterly breakouts by station; leader facilitates, team presents).
Adopt a Best Known Way (BKW) mindset—document the current best, stay open to better.
Pilot staff ideas on one item/week; measure guest feedback and ticket time impact.
Audit fryer safety weekly; assign ownership; fix ignition/thermostat issues immediately.
Track oil quality KPIs (color/TPM, change frequency, food color/texture, guest comps/returns).

Resources Mentioned

Halcyon Eco – for oil filtration, fryer cleaning, and BOH safety improvements.
Unreasonable Hospitality - Will Guidara – culture and guest-experience playbook.
Ego Is the Enemy - Ryan Holiday

Ego is the Enemy: The Fight to Master Our Greatest Opponent

Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect

In this timely episode of Restauranttopia, we sit down with Jamie, the CFO of a prominent restaurant group, to unpack the Big Beautiful Bill (BBB) and explore how it directly impacts restaurant owners, CFOs, and operations leaders.

As one of the most talked-about pieces of legislation in 2025, the BBB is bringing major changes to restaurant financial planning, labor compliance, and vendor relationships. Jamie provides a clear and insightful breakdown of the new bill’s implications—from tax advantages and cost controls to restaurant labor law updates and long-term forecasting.

Whether you're a multi-unit restaurant operator, single-store entrepreneur, or foodservice executive, this episode is packed with valuable financial insights that help you stay compliant, competitive, and confident about the road ahead.

🔍 Key Takeaways:

What the Big Beautiful Bill (BBB) actually means for your restaurant
Specific tax incentives and depreciation benefits available now
Critical updates to restaurant labor compliance and HR practices
How BBB changes vendor contracts and supplier negotiations
Real-world strategies from a restaurant CFO for managing risk and opportunity
Ways to future-proof your business through smarter restaurant financial planning

📚 Resources:

IRS – Restaurant Tax Law Changes
National Restaurant Association – Legislative Updates
Episode(s) Referenced: Episode 43 – FOH vs. BOH Divide.

Investing isn’t just about money—it's about prioritizing your people, tools, and time to create a restaurant that thrives long-term. In this episode, we discuss how great restaurant leaders think about investment differently, with a focus on vision, leadership, and long-term growth.

In this episode of Restauranttopia, we dive deep into the topic of investment in the restaurant industry—not just financial investment, but also in people, tools, time, and vision.

We explore:

Why traditional ROI calculations are sometimes short-sighted.
The importance of investing in your team’s potential.
Tools and resources that yield long-term operational efficiency.
How time and attention from leadership can unlock team performance.
Why viewing investments as ongoing bets on your future—not fixed costs—is the mindset shift your business needs.

This episode is a must-listen for restaurant operators who want to go beyond trimming costs and instead build businesses that last.

Subscribe for more insights from restaurant industry experts.

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Reach out at www.restauranttopia.com @restauranttopia

#RestaurantBusiness #RestaurantTips #Leadership #HospitalityIndustry #RestaurantPodcast

In this episode, we expose the sneaky expenses silently draining your restaurant’s profits… from linen contracts and POS subscriptions to fryer oil issues and bloated utility bills. Learn real-world tactics to find and eliminate cost leaks that could be costing you thousands each year. Whether you're a seasoned operator or just getting started, this 30-minute episode is packed with quick wins you can take action on today.

What You’ll Learn:

The importance of regular expense audits—and how to do them
Which contracts and services are silently stealing your money
Why "set it and forget it" costs are dangerous
How dirty oil is affecting your food and your brand • A smarter approach to POS systems, linens, pest control, and utilities
Creating a contract calendar to stay ahead of renewals and rate hikes

Featured Tools & Tips:

Expense Audit Checklist
Contract Renewal Calendar (Example Below)

Sponsored by:

Halcyon Eco – Revolutionizing fryer oil cleaning to reduce costs, improve safety, and enhance food quality.

🔗 Resources & Mentions:

Restauranttopia.com
Halcyon Eco

Feeling the pressure of rising costs and tighter margins?

In this episode of Restauranttopia, we break down actionable strategies to help independent restaurant operators survive—and thrive—during economic squeeze periods. From cost control to leadership communication, this episode delivers the blueprint to stay sharp when business gets tough.

💡 Key Takeaways:

Identify the “squeeze”: Understand the convergence of food cost increases, labor pressure, and declining customer frequency.
Cut the fat, not the muscle: Why slashing everything isn’t the right answer—trim waste, not essentials.
Get back to basics: Clean stores, accurate orders, strong hospitality—often the first things to slip under stress. • Communication is your secret weapon: With your team, vendors, and customers.
Don’t panic, plan: Panic leads to poor decisions. Smart planning and execution win in tight times.

🛠️ Pro Tips:

Use a daily huddle to identify what success looks like for the day—and set the tone.
Review and refocus on your top-selling items. Optimize execution and margin there first.
Partner with vendors who offer support beyond product—look for consultative partners, not just price.

Hosts: Dave Ross, Brian Seitz, Anthony Hamilton

Tipping expectations are out of control—and your guests are noticing. In this episode of Restauranttopia, we break down the rise of tipflation, how digital guilt is changing hospitality, and what operators can do to protect their guest experience while still supporting their teams.

Key Takeaways:

What is Tipflation? The creeping rise of tipping expectations—from a simple jar to digital prompts that pressure consumers to tip for counter service, takeout, and more.
The COVID Effect: The pandemic created a surge in empathy, making consumers more willing to tip generously. Operators quickly adopted technology that made tipping unavoidable.
Consumer Fatigue: Guests feel manipulated by screens asking for 20–30% tips for basic transactions, which can damage trust and loyalty.
Impact on Restaurants: While higher tips can supplement wages and improve retention, they often come at the expense of the customer experience.
Alternative Models:
Auto gratuities for large parties can protect staff but risk customer resentment if not communicated clearly.
Flat service fees and inclusive pricing can work—but only if widely adopted in a market.
Training and transparency are key to any strategy.
Best Practices for Operators:
Regularly review and adjust your POS tipping prompts—don’t default to the highest options.
Consider how tipping requests align with your hospitality values.
Be intentional about communicating why you have chosen your approach.
Audit how tips are pooled, distributed, and taxed to stay compliant.

🔥 Pro Tips:

✅ Make tipping feel like appreciation—not obligation. ✅ Avoid surprise fees at checkout. ✅ Train staff to earn tips with hospitality, not entitlement. ✅ Use tip prompts sparingly and thoughtfully.

Show Notes EXTRA: Tip Pooling Laws in Ohio — What Restaurant Owners Need to Know

Whether you're running a casual diner or a fine-dining establishment, managing tips the right way is essential—not just for morale, but for legal compliance. Here's a breakdown of the key dos and don’ts of tip pooling under Ohio and federal law.

What Is Tip Pooling?

Tip pooling is when tipped employees (like servers or bartenders) share their tips with other staff members. It’s legal—but only if done correctly.

✅ DOs

Limit the Pool to Tipped Employees

Only employees who customarily and regularly receive tips can participate. This includes: Servers, bartenders, bussers, runners, and sometimes hosts. Do NOT include kitchen staff, dishwashers, managers, or owners unless they also directly serve guests.

Clearly Communicate the Policy

Put the tip pool policy in writing. Explain how tips are distributed, who participates, and what percentage is shared.

Maintain Proper Tip Credit Compliance

If you pay less than minimum wage (i.e., use a “tip credit”), you must ensure employees still earn at least $10.45/hour (Ohio minimum wage for 2024).

Keep Management Out

Managers and supervisors may never share in a tip pool—even if they help serve food.

Let Staff Handle the Pool

Employees should voluntarily distribute tips among themselves or through an agreed-upon formula.

❌ DON’Ts

Don’t Include Back-of-House in the Pool (If Using a Tip Credit)

You may not include non-tipped staff like cooks or dishwashers if you pay servers below minimum wage using a tip credit.

Don’t Deduct for Credit Card Processing Fees (If you do, do it carefully)

You may deduct a proportional credit card fee (e.g., 3%), but it must not reduce the employee’s wage below minimum wage.

Don’t Coerce Participation

Tip pooling must be voluntary unless you have a lawful and disclosed mandatory tip pool policy in place.

Don’t Forget to Track Everything

Maintain daily or weekly records of total tips collected, distribution formulas, and final tips received by each employee.

⚠️ Disclaimer

The law surrounding tip pooling, wage and hour compliance, and employee compensation is constantly evolving at both the state and federal level. The information provided in this document is for general educational purposes only and is not legal advice. You should not rely on this document as a substitute for legal advice specific to your situation. Always consult with a qualified attorney licensed in your jurisdiction before implementing or modifying any tip pooling policy. Failure to comply with wage laws can result in serious penalties, back pay claims, and legal liability.

📌 Connect with Restauranttopia:

🌐 Website: www.restauranttopia.com 📸 Instagram: @restauranttopia 🔗 LinkedIn: Restauranttopia Podcast

The Hidden Costs of Dirty Fryer Oil—and How to Fix Them

Guest: Peter Kirwan – Founder & CEO of Halcyon Eco

Hosts: Dave Ross, Brian Seitz

🔑 Key Takeaways:

The Origin Story: Peter shares what led him to invent Halcyon Eco in Ireland and how he brought this revolutionary product to market.
The Problem with Dirty Oil: Degraded oil increases costs, decreases food quality, and raises safety risks.
Halcyon Eco’s Solution: A cutting-edge fryer oil cleaning system that reduces waste, improves safety, and extends oil life.
Labor & Safety Wins: Less manual oil handling = fewer burns and injuries.
ROI in Months: Operators see dramatic oil savings and improved food quality—often paying for the unit in just a few months.
Sustainability Focus: Halcyon helps restaurants reduce oil usage and disposal, aligning with eco-friendly values and reducing kitchen waste.

🔥 Pro Tips:

“Clean oil doesn’t just save you money—it protects your brand.”
“If you wouldn’t serve old bread, why serve old oil?”
“Safety, savings, and sustainability aren’t mutually exclusive—they’re built into Halcyon.”

📌 Connect with Halcyon Eco:

🌐 Website: https://halcyon-eco.com 🔗 LinkedIn: Halcyon Eco ✉️ Contact: info@halcyon-eco.com

Product Demo Video: Clean Oil in 14 Steps

👤 Connect with Peter Kirwan:

🔗 LinkedIn: Peter Kirwan

Comfort is deceptive. It feels good, but it quietly stalls growth and progress.

Fear keeps you frozen. Most people stay in bad jobs, unhealthy relationships, or stagnant routines because of fear—not logic.

Growth is uncomfortable. Every breakthrough happens outside your comfort zone, whether in business, relationships, or self-discipline.

You can’t evolve and stay the same. Taking risks and embracing new challenges are essential for development.

Self-awareness is step one. Recognize when comfort has turned into complacency.

Leaders lead by example. If you're stuck, your team will be too.

🔥 Pro Tips:

If you're not feeling a little bit of fear or discomfort, you're probably not growing.
Don't let short-term comfort rob you of long-term fulfillment.
Comfort doesn’t mean safe—it often means stuck.

What’s one area in your life or business where you've let comfort win? Take one small action today that pushes you outside of that zone.

Your restaurant's most powerful marketing tool? The menu.

In this episode, the team dives deep into one of the most overlooked yet powerful tools in your restaurant: the menu. From visual psychology and printing strategies to layout, material choices, and pricing tactics, this conversation is packed with practical tips to help you treat your menu like what it truly is—your #1 marketing and sales tool.

You'll walk away with insights on font choices, color psychology, menu engineering, printing vendors, and even why leaving drink prices off the menu can increase profits. If you’ve ever shrugged off menu updates as an expense, this episode will change your mindset—and maybe even your margins.

Key Takeaways:

Your Menu Is Not an Expense—It’s an Investment
- It’s the first thing guests engage with when deciding how much to spend.
- A thoughtful, clean, and well-printed menu elevates perception and drives higher check averages.
Design & Readability Matter
- Font size, layout, paper quality, and cleanliness all shape the guest’s impression.
- Use negative space, legible fonts, and layout strategies like the Golden Triangle to drive selection.
Strategic Printing Choices
- Use a local printer when possible—consider bartering or partnerships.
- Evaluate in-house printing if you need frequent updates.
- Menu holders, sleeves, and material durability should match your concept.
Proven Profit Tips
- Use high-quality food photos for best-sellers (especially on laminated or in-house menus).
- Leave beverage prices off for pricing flexibility.
- Add visual cues to highlight high-margin items.
Common Mistakes to Avoid
- Dirty or outdated menus, inconsistent updates, typos, or cluttered layouts.
- Overloading with too many items, especially in smaller operations.
Practical Tools & Tech
- Use AI (like ChatGPT) to help write compelling, accurate menu descriptions.
- Establish an SOP for menu changes across online platforms, third-party apps, and POS systems.

🔥 Pro Tips:

✅ Replace menus more often than you think—your guests notice. ✅ Focus on selling not just listing. Your menu should influence behavior. ✅ Track performance—what’s selling, what’s not—and update quarterly or at least twice per year. ✅ Don’t cut corners on design—it’s your restaurant’s voice on paper.

Whether you're doing in-house prints or working with a vendor, this episode gives you everything you need to optimize your menu and boost profits—without gimmicks.

Listen & Subscribe → www.restauranttopia.com

In this powerhouse episode, the team unpacks real-world, actionable marketing tactics that restaurant owners can implement immediately to drive traffic, create loyal customers, and boost profits—without relying on gimmicks or deep discounts. From the power of thoughtful guest experiences to bounce-back promotions and handwritten letters to lapsed customers, this is a masterclass in doing marketing the right way.

Packed with humor, strategy, and personal stories, this episode delivers the perfect blend of inspiration and execution—proving that even the smallest marketing effort can lead to big results when it's done with intention.

Key Takeaways:

Elevate the Guest Experience
- A warm welcome, fast service, accurate orders, and friendly follow-through are marketing tactics in disguise.
- Great hospitality = repeat business = higher lifetime customer value.
Menu Design is Strategic
- Use the Golden Triangle of eye movement to highlight your most profitable items.
- Your specials should be "special" for both the customer and the operator—easy to execute, high margin, and memorable.
Host In-House Events
- Wine tastings, trivia nights, and theme dinners on slower weekdays are powerful tools to build community and fill tables.
- Partner with vendors who may help cover costs or provide promotional support.
Bounce-Back Offers Done Right
- Get guests to return with limited-time offers—but only after their first visit.
- Examples: "Come back in 7 days for a free dessert" or "Next visit appetizer on us."
Use Guerrilla Text Marketing
- Borrow tactics from political campaigns (urgency, personalization, exclusivity).
- Build a list and send targeted, engaging messages like "You've been hand-selected" or "Spots are filling up."
Turn Customers into Promoters
- Make your restaurant Instagram-able (photo walls, branded hashtags).
- Personalize touchpoints—birthdays, anniversaries, and even beta-tester panels for new dishes.
Community & Loyalty
- Engage schools, PTAs, and neighborhood leaders—support them and they'll support you.
- Feature a "Customer of the Month" to spotlight regulars and drive local goodwill.

🔥 Pro Tips:

✅ Don't throw out blanket coupons—use personalized bounce-back incentives. ✅ Focus on repeat business before chasing new traffic. ✅ Test, tweak, and keep things human—marketing is about relationships. ✅ Be memorable: the goal isn't just attention, it's retention.

In this episode of Restauranttopia, Dave and Brian explore the growing non-alcoholic beverage movement and why it's a must for modern restaurants. They break down the cultural shifts, customer expectations, and real profitability behind offering thoughtful non-alcoholic options. Learn practical ways to adapt your menu, train your staff, and create a welcoming experience for all guests—drinkers and non-drinkers alike.

Key Takeaways The Cultural Shift Toward Less Drinking * Gen Z drinks 20% less than millennials. * Health, wellness, and cognitive performance are driving alcohol reduction. * Events like Dry January, Lent, and Sober October are more mainstream than ever.

The Business Opportunity * Upselling non-alcoholic options can dramatically increase check averages. * Ready-to-drink non-alcoholic beers and specialty beverages are rapidly growing markets. * Properly curated non-alcoholic menus meet real customer needs without cannibalizing alcohol sales. * Train Your Staff for Inclusivity * Avoid shaming or awkward moments when guests order non-alcoholic drinks. * Present non-alcoholic options confidently alongside alcoholic beverages. * Create an experience where all guests feel welcome and cared for.

Marketing and Menu Strategy * Be strategic in how you name and market non-alcoholic options (avoid terms like 'mocktails' that can carry a stigma). * Highlight non-alcoholic beverages as 'cognitive enhancers' or unique house specialties. * Promote non-alcoholic selections during prime times like January, October, and Lent.

Profitability and Execution * Non-alcoholic beverages often offer higher margins due to lower product costs. * Execution and presentation are key—offer well-crafted, thoughtful drinks rather than sugary afterthoughts.

Pro Tips * Use creative branding—think cognitive enhancers or wellness drinks rather than 'mocktails.' * Add a non-alcoholic section to your menu or have rotating non-alcoholic specials. * Stock premium non-alcoholic beers and spirits to meet rising customer expectations. * Train staff to suggest non-alcoholic drinks naturally, not as an afterthought. * Recognize that offering strong non-alcoholic options is good hospitality—and good business.

Summary

In this episode, Brian shares five key lessons from Las Vegas that every restaurant operator should hear. From faster drink service to private room optimization and upsell strategy, these practical insights are designed to boost revenue while enhancing the guest experience.

Learn how to modernize your operations, empower your staff, and grow profitability—starting tonight.

Key Takeaways Modernize the Reservation Process * Use your reservation system to curate guest experiences, not just book tables. * Ask the purpose of the visit—anniversary, business dinner, birthday—to personalize the service. * Leverage confirmations via text or phone as additional engagement touchpoints.

Prioritize the First Drink—Fast * Speed matters: get the first drink in hand quickly, ideally before guests are seated. * The faster the first drink, the more likely a second drink will be ordered—which increases revenue. * Train staff to lead with beverage suggestions and make cocktail menus stand out.

Train Staff to Curate & Upsell * Teach servers to read the table and suggest appropriate apps, drinks, and entrees. * Pre-sell appetizers for the table instead of waiting for guests to decide. * Create incentives (e.g., spiffs) for staff to move high-margin items like premium wines or cocktails.

Always Be Booking the Private Room * Treat your private room like a key revenue generator, not a hidden option. * Use it for business dinners, group celebrations, and high-spend guests—even if not requested. * Simplify the booking process and avoid unnecessary friction like deposit hurdles or rigid policies.

Create Concierge-Style Add-Ons * Offer celebration packages: wine, flowers, dessert upgrades, or to-go items. * Introduce pre-orderable take-home meals, cookies, or lunch for the next day. * Use the reservation system to upsell enhancements before the guest even arrives.

Pro Tips 1. A thoughtful reservation experience can set the tone for a higher check average. 2. Lead with a separate cocktail menu to shift attention and increase sales. 3. Servers should be trained to place the order for the table when appropriate—it enhances the guest experience and simplifies decision-making. 4. Use private dining space more often—don’t let it sit idle. 5. Think like Amazon: reduce friction in ordering and upselling. People want to be sold.

In this thought-provoking episode, the team explores how pain and suffering can cultivate stronger leadership skills. Drawing inspiration from Stoic philosophy, Buddhist parables, and personal experiences, they discuss the concept of the "two arrows"—how pain is inevitable, but suffering is optional—and how leaders can apply this mindset to stay composed and guide their teams effectively.

They dive into how emotional control and mindfulness can transform not just your professional leadership, but also your personal relationships. If you're looking to develop a more resilient, thoughtful, and impactful leadership style, this episode is for you.

Key Takeaways:

The Two Arrows: Pain vs. Suffering
- The First Arrow: Pain is inevitable. It’s the initial sting from an unexpected situation.
- The Second Arrow: Suffering is how we respond to that pain—and it's optional.
- Leaders who can control their reaction to adversity create a calm, steady presence that inspires confidence in their teams.
How Pain Translates to Leadership Growth
- Painful experiences build emotional resilience and perspective, which are critical for effective leadership.
- Leaders who embrace discomfort are better equipped to handle high-stress situations and guide their teams through uncertainty.
Mindfulness as a Leadership Tool
- Practicing mindful pauses between stimulus and response allows leaders to process situations logically rather than emotionally.
- Asking yourself “Why am I reacting this way?” or “How will this response impact the situation?” can reshape the outcome positively.
The Importance of Emotional Control in Leadership
- Leaders who let emotions dictate their behavior create confusion and panic among their teams.
- Being the “eye of the hurricane” means projecting calm and confidence, even in chaotic situations.
Applying These Principles in the Workplace
- When employees call off or unexpected issues arise, strong leaders don’t panic—they assess, adapt, and lead calmly.
- Role modeling composure and critical thinking inspires the team to follow suit.

🔥Pro Tips:

✅ Pause and Reflect: Before reacting, pause for a moment to assess the situation. This simple act creates space for a measured, thoughtful response. ✅ Ask “Why” and “How” Before Responding:

Why am I reacting this way?
How will this response affect my team or situation? ✅ Be the Eye of the Hurricane: Maintain composure in difficult situations—your calm demeanor will influence your team’s mindset. ✅ Model Confident Behavior: Your actions set the tone. Confidence and steadiness encourage others to stay focused and productive. ✅ Accept Pain, Avoid Suffering: Recognize that pain is unavoidable, but suffering is optional and within your control.

Many restaurant operators are unknowingly signing their businesses away with predatory merchant cash advances (MCAs). These high-cost financing options promise fast money but come with crippling repayment terms that can put restaurants out of business.

In this episode, we break down:

What MCAs really are and why they’re dangerous
How POS companies and third-party apps market these loans
The long-term financial risks of taking an MCA
What better financing options exist for restaurant operators

If you're considering quick funding, listen to this episode first—you might save your business.

Show Notes

In this episode, we uncover the hidden risks of merchant cash advances (MCAs)—a form of financing that is marketed as fast and easy but often leads to financial ruin for restaurants. Unlike traditional loans, these cash advances are structured as purchases of future credit card receivables, making them expensive, aggressive, and difficult to escape.

Many struggling restaurants turn to MCAs in times of financial distress, only to find themselves buried under exorbitant repayment terms that accelerate their path to closure. We break down why these loans are dangerous, how they differ from traditional financing, and what you should do instead.

Key Takeaways

What Are Merchant Cash Advances (MCAs)?
- MCAs aren’t loans—they’re structured as purchases of future credit card receivables.
- Funds are repaid daily, based on a percentage of your sales, often leading to crippling cash flow problems.
- Effective interest rates can be well over 100%, making it nearly impossible to get ahead.
How Restaurants Get Trapped in MCAs
- MCAs target struggling restaurants with promises of fast, no-hassle funding.
- POS systems and third-party platforms (like DoorDash) market these loans directly to operators.
- The focus is on how quickly you can get the money, not on the devastating repayment structure.
The Long-Term Impact of Taking an MCA
- Payments are automatically deducted, reducing your ability to cover operating expenses.
- Defaulting can trigger harsh legal and financial consequences, including personal liability.
- Many operators end up in a cycle of taking multiple MCAs just to stay afloat, leading to business failure.
Why 2024 Is a Critical Year for Restaurants
- Rising costs, labor shortages, and consumer uncertainty have made it the toughest year for restaurants since early 2020.
- Many operators desperately seek financing, making them more vulnerable to predatory lenders.
- Instead of relying on expensive, short-term cash, restaurants must focus on financial planning and sustainable growth.

🔥 Pro Tips

Evaluate Your Cash Flow – Before considering any financing, understand your true financial position. Identify cost-saving measures before seeking loans.
Explore Alternatives – Consider traditional loans, SBA financing, or investors who can provide sustainablefunding without predatory terms.
Seek Legal & Financial Advice – Don’t sign an MCA contract without consulting a financial professional who can assess the long-term impact.
Avoid Desperation Financing – Borrowing your way out of financial trouble rarely works—focus on efficiency, revenue growth, and operational improvements instead.
If You’re in an MCA Trap, Seek Help ASAP – There are legal strategies and hardship options, but you must act before it’s too late.

A restaurant’s atmosphere can make or break the guest experience, but many operators overlook key environmental factors. In this episode, we break down MALT – Music, Ambiance, Lighting, and Temperature—the four elements that directly influence customer comfort, spending habits, and return visits. Learn how to fine-tune your restaurant’s environment to create an experience that keeps guests coming back.

Key Takeaways:

Music Sets the Tone and Spending Habits
- Background music matters—the right tempo can increase customer spending or speed up table turnover.
- Fine dining restaurants often adjust volume and genre throughout the day to match customer flow.
- Classical music has been shown to encourage higher spending compared to pop or no music.
Ambiance Ties Everything Together
- Customers often can’t pinpoint why a restaurant feels off—but ambiance is usually the culprit.
- Mismatch in design, uniforms, and service style creates confusion and affects the customer experience.
- Take time to sit in different areas of your restaurant to understand the guest experience from every seat.
Lighting Impacts Perception and Food Choices
- Bright lighting makes customers more alert and more likely to choose healthier options.
- Dim lighting encourages longer stays and more relaxed dining experiences.
- Proper lighting enhances food presentation—avoid placing harsh lights directly on plated dishes.
Temperature Influences Comfort and Dining Speed
- Restaurants should maintain an optimal temperature between 68-72°F.
- Drafts, door placement, and seasonal changes can affect different seating areas—regular monitoring is key.
- Consider zoned temperature control for event spaces and private dining areas.

Pro Tips:

✅ Use a structured playlist—set up music automation to match the time of day and dining experience.
✅ Be a guest in your own restaurant—sit at different tables, check for uncomfortable drafts, poor lighting, and sound issues.
✅ Audit your online presence—ensure your ambiance is accurately represented in your restaurant’s digital footprint.
✅ Monitor customer behavior—if guests are using phone flashlights to read menus, your lighting is too dim.
✅ Invest in decor and layout experts—if ambiance isn’t your strength, find someone who specializes in restaurant design.

Are you making these five costly restaurant mistakes?

Many independent restaurant operators are leaving money on the table by overlooking simple but essential strategies. In this episode, we break down five common mistakes and how to fix them right away.

Listen now to learn:

Why tracking prime costs daily can improve profitability
How collecting and using customer data effectively boosts sales
The biggest mistake restaurants make with their online presence
Simple ways to improve hospitality and customer experience

Your customers are paying attention—make sure you're giving them a reason to return.

Key Takeaways:

Not Tracking Prime Costs
If you don’t track food and labor costs daily or at least weekly, you're leaving money on the table.
Use spreadsheets or automated tools to monitor expenses in real-time.
Not Collecting Customer Contact Info
Every day that passes without gathering emails or phone numbers is a lost opportunity.
Implement QR codes, train staff to ask, and use POS integrations to build a database.
Poor Customer Communication
Collecting data is useless if you’re not using it.
Engage customers via email and text marketing with relevant, valuable updates.
Weak Online Presence
Bad photos, outdated websites, and incomplete Google/Yelp listings drive customers away.
Invest in professional photography, ensure online listings are accurate, and optimize online ordering systems.
Neglecting Hospitality & First Impressions
Customers judge their experience from the moment they walk in (or order online).
Maintain a clean environment, train staff to be welcoming, and improve packaging for takeout orders.

Pro Tip: Your restaurant is constantly being evaluated—by customers, delivery drivers, and even health inspectors. Make sure you’re always putting your best foot forward!

In this second part of our interview with Jason Brooks—speaker, author, and coach—we continue the conversation on leadership in the restaurant industry. With over 30 years of experience, Jason shares key insights from his upcoming book, including how to master meetings, provide impactful feedback, and harness the power of influence. We also discuss his inspiring partnership with The Giving Kitchen, where he’s aiming to raise $30,000 in 30 days to support food service workers in crisis.

Show Notes Introduction to Jason Brooks: Professional speaker, author, coach, and a family man passionate about transforming restaurant managers into hospitality leaders. He has a book coming out in March, focusing on leadership in the hospitality industry.

Jason's Background and Book Motivation: Over 30 years in the restaurant industry, working his way up from dishwasher to VP of Operations. His journey reflects a deep understanding of the industry's challenges and the potential for personal growth within it.

The Giving Kitchen Partnership: Jason's book launch is tied to supporting The Giving Kitchen, a nonprofit that assists food service workers in crisis. A portion of book sales will contribute to this cause, emphasizing the community-focused spirit of the hospitality industry.

Key Concepts Continuation from Jason's Book:

Master Your Meetings: Jason emphasizes the importance of having purposeful meetings with clear agendas, pre-reads, and relevant participants to ensure efficiency and effectiveness.
Never Stop Training: The importance of continuous training and development is highlighted, including training employees up to their last day to ensure they leave better than when they arrived.
The Art of Giving Feedback: Discusses the necessity of providing constructive feedback in the right environment, ensuring that feedback is meaningful and actionable.
Closing the Gap: Focuses on bridging the gap between managers' and customers' perceptions by understanding the customer's viewpoint from the moment they approach the restaurant to their dining experience.
Using the Power of Influence: The final key discussed involves understanding and utilizing the power of influence effectively within the hospitality industry to foster positive change and development.
Book Launch and Partnership with The Giving Kitchen: Jason shares his initiative to support The Giving Kitchen through his book sales, aiming to donate $30,000 in 30 days to help food service workers in crisis.

Jason Brooks Links:

Book Website - https://www.jasonebrooks.com/everyleader

Amazon: Book Link

Brand Website - www.jasonebrooks.com

Twitter - https://twitter.com/2LeadNSucceed

LinkedIn - www.linkedin.com/in/jason-e-brooks

Instagram - https://www.instagram.com/2leadnsucceed/

Giving Kitchen - www.givingkitchen.org

In this episode, we sit down with Jason E. Brooks, a seasoned restaurant industry veteran turned speaker, author, and coach. Jason shares insights from his 30-year journey from dishwasher to VP of Operations, as well as highlights from his upcoming book on hospitality leadership. We explore his actionable leadership framework (MODEL), the importance of KPIs, fostering ownership among teams, and the power of one-on-one engagement. Jason also discusses his partnership with The Giving Kitchen, a nonprofit supporting food service workers, and how his book contributes to this cause. Tune in for valuable leadership strategies and a deeper look at the evolving hospitality industry.

Show Notes

Introduction to Jason Brooks: Professional speaker, author, coach, and a family man passionate about transforming restaurant managers into hospitality leaders. He has a book coming out in March, focusing on leadership in the hospitality industry.

Jason's Background and Book Motivation: Over 30 years in the restaurant industry, working his way up from dishwasher to VP of Operations. His journey reflects a deep understanding of the industry's challenges and the potential for personal growth within it.

The Giving Kitchen Partnership: Jason's book launch is tied to supporting The Giving Kitchen, a nonprofit that assists food service workers in crisis. A portion of book sales will contribute to this cause, emphasizing the community-focused spirit of the hospitality industry.

Key Concepts from Jason's Book:

MODEL Acronym: The first five keys form the acronym MODEL, outlining a repeatable process for leadership development in the hospitality sector.
Mastering Your KPIs: Importance of understanding and leveraging key performance indicators for business success.
Owner-Like Orientation: Encouraging a sense of ownership among staff to foster responsibility and initiative.
Delegating by Creating Mini-GMs: The strategy of empowering employees by delegating managerial tasks, enhancing their skills and engagement.
Engage Through One-on-Ones: The critical role of personal engagement and feedback in developing a motivated and aligned team.
Leading with the Right Mindset: Cultivating leadership qualities that inspire and guide teams toward achieving shared goals.

Discussion on Industry Challenges and Innovations: Jason and the hosts discuss the unique challenges of the restaurant industry, including financial management, staff development, and the need for innovation in traditional business models.

Jason Brooks Links:

Book Website - https://www.jasonebrooks.com/everyleader

Amazon: Book Link

Brand Website - www.jasonebrooks.com

Twitter - https://twitter.com/2LeadNSucceed

LinkedIn - www.linkedin.com/in/jason-e-brooks

Instagram - https://www.instagram.com/2leadnsucceed/

Giving Kitchen - www.givingkitchen.org

None

In this episode, the Restauranttopia team dives into the essentials of optimizing your online ordering platform with high-quality food photography and effective menu descriptions. Learn how these small but impactful changes can increase sales, enhance customer experience, and showcase your brand's best.

Show Notes:

Episode Highlights:

The Importance of Online Ordering:
Pandemic-driven growth made online ordering a necessity.
Many restaurants overlook critical elements like descriptions and photos.
Menu Descriptions:
Ensure accuracy and clarity with detailed, enticing descriptions.
Use your POS system effectively to organize modifiers and options.
Food Photography Essentials:
Avoid bland, top-down photos; opt for dynamic 45° angles.
Use good lighting, clean plating, and consistent backgrounds.
Stage your shots to make every dish look appealing and perfect.

Pro Tips:

Photography: Invest time in creating visually appealing photos once for lasting impact.
Consistency: Use the same background and setup for all photos to maintain brand alignment.
Tools: Utilize affordable equipment like tripods and smartphones with good lighting setups.
Outsourcing: Partner with local professionals, like Ohio-based Local Ohio, for high-quality, cost-effective food photography.

Actionable Steps for Restaurateurs:

Audit your online menu today—check for clear descriptions and professional food photos.
Dedicate time or hire professionals to capture consistent, high-quality images.
Regularly update your menu photos to reflect your current offerings and maintain customer interest.
Reach out to community partners like Local Ohio or similar organizations in your area to enhance your visuals.

In this episode of Restauranttopia, we explore creative ways to elevate your guests' dining experience and keep them coming back for more. From interactive menus and themed nights to customer spotlights and unique partnerships, we share actionable ideas to help you entertain, engage, and delight your customers. Don't miss this deep dive into the strategies that will set your restaurant apart in 2024!

Show Notes: Episode 161 "Are You Not Entertained?!?"

Key Topics:

Strategies to create engaging, memorable dining experiences.
Post-pandemic trends impacting consumer behavior and restaurant operations.
How to elevate perceived value amidst rising costs.

Pro Tips:

Interactive Engagement: Introduce customer-driven activities like interactive menus, ordering systems, and specials voting to involve diners in the experience.
Event Programming: Organize unique in-house events such as chili cook-offs, fantasy sports drafts, trivia nights, and dating mixers.
Customer Spotlights: Highlight regular customers through social media to foster loyalty and broaden reach.
Entertainment Nights: Implement themed nights like live music, open mic, or drag queen bingo to attract diverse crowds.
Collaborative Partnerships: Partner with local entertainment venues, artists, or organizations to create mutually beneficial promotions.

Actionable Steps for Restauranteurs:

Understand Your Customers: Analyze your customer base to determine what experiences resonate most—whether it’s private wine dinners or family-friendly events.
Be Persistent: Try new ideas at least three times before deciding their success. Consistency and iteration matter.
Leverage Social Media: Encourage customers to share their experiences using branded hashtags and creative prompts.
Use Dead Space Creatively: Repurpose underutilized spaces for workshops, cooking classes, or community events.
Enhance Dining Moments: Add small touches like tableside guacamole or chef’s tables for a personalized experience.
Partner for Success: Collaborate with vendors for themed dinners or local businesses to attract their customer base.

Ideas to Explore:

Culinary classes where guests make their own appetizers.
Themed tasting nights like tequila and cigar pairings.
"Be the Show, Not the Commercial": Create content around experiences instead of just advertising.

Final Thoughts: As local operators, embracing these strategies ensures you remain competitive, foster customer loyalty, and enhance profitability. For a detailed list and further ideas, visit restauranttopia.com. Share your successes with us to inspire others!

https://www.youtube.com/watch?v=OblkAEH8AXg In this episode, the Restauranttopia team explores how to attract, engage, and retain top talent by treating employees like valued customers. From creating a standout workplace culture to leveraging marketing strategies in recruitment, discover actionable tips and insights to build a loyal and motivated team in today’s competitive labor market.

Treating Employees like customers: Episode 160

Episode Highlights:

Shifting Mindset: Treat your employees as you would customers—market to and retain them effectively.
Culture Matters: Employees value workplace culture and want to work where they feel supported and valued.
Marketing to Talent:
- Highlight your business's strengths during interviews.
- Use targeted platforms (e.g., Indeed, Facebook) to attract the right candidates.
Retention Strategies:
- Daily interactions ("table touches") to build relationships.
- Recognize achievements—small gestures like quality uniforms or hats matter.
- Offer loyalty rewards and stay-on bonuses.
Flexibility & Structure:
- Accommodate employees' work-life balance needs.
- Set clear expectations and deliver on promises.
Autonomy & Growth:
- Empower employees to own their roles.
- Provide feedback and incorporate their ideas.
Consistency in Leadership: Combine respect with approachability to build strong teams.

Pro Tips:

Recruiting: Spend strategically on platforms like Indeed and experiment with creative approaches like including job ads in to-go orders.
Retention: Regularly ask employees what they enjoy or dislike about the job and make improvements.
Scheduling: Use scheduling software to create flexibility while maintaining operational efficiency.

Actionable Steps for Restaurateurs:

Evaluate and improve your workplace culture—ask your team for honest feedback.
Update job ads to reflect your business's unique values and environment.
Implement a recognition program to celebrate employee achievements.
Invest in tools to streamline scheduling and improve flexibility for employees.
Follow through on promises to build trust and loyalty within your team.

How to buy or sell a restaurant with Brad Ruth.

https://restauranttopia.com/episode-159-how-to-buy-or-sell-a-restaurant-with-brad-ruth/

https://restauranttopia.com/episode-158-diving-deep-into-the-restaurant-marketing-mindset-with-chip-klose/

Welcome back, dear readers, to our latest episode recap. This time, we had the pleasure of hosting the insightful Chip Klose, author of "The Restaurant Marketing Mindset." With Brian Seitz and Anthony Hamilton guiding the conversation, this episode was nothing short of a culinary marketing masterclass!

Order Now

https://www.therestaurantmarketingmindset.com/

A Glimpse into "The Restaurant Marketing Mindset"

The restaurant industry is notorious for its harsh statistics. Many establishments struggle to even stay afloat. So, when a veteran like Chip Klose comes forward with years of hands-on experience and academic know-how, it's time to sit up and take notes.

In his latest book, Klose discusses the importance of shifting our mindset and implementing actionable steps when it comes to restaurant marketing. As he rightly points out, having a great culinary experience is just one part of the puzzle. Without effective marketing, even the best dishes might go unnoticed.

Order Now

https://www.therestaurantmarketingmindset.com/

https://restauranttopia.com/episodes-156-and-157-a-two-part-series-with-chef-doug-katz-and-todd-thompson-talking-about-their-restaurant-group-how-they-navigated-the-pandemic-and-operating-multiple-successful-restaurants-in-nor/

The magnetic culinary scene of Cleveland takes center stage on the latest episode of Restauranttopia! Our very own Brian Seitz had the pleasure of hosting two of the city's most prolific food maestros - Chef Doug Katz and Todd Thompson. If you've been searching for an episode brimming with passion, delectable tales, and insights into what makes the dining experience memorable, this one's for you.

This episode was more than just an interview; it was a culinary odyssey, taking listeners on a flavorful ride through the lanes of Cleveland, the stories behind two iconic restaurants, and the minds of two extraordinary restaurant professionals. If you haven’t tuned in yet, make sure to check out this delicious episode on Restauranttopia!

About Chef Katz For the past 25 years, Chef Douglas Katz has focused on creating fulfilling, transportive experiences for Clevelanders to enjoy. As chef/owner of Zhug, Amba and soon-to-open Chimi, his driving purpose is to spread joy through meaningful experiences and shared passion. Chef Katz is also chef/partner of Provenance at the Cleveland Museum of Art, as well as former chef/owner of fire food and drink — which operated in Shaker Square for more than 20 years.

Chef Katz is passionate about using fresh, high-quality ingredients with integrity. Throughout his career, he has been celebrated for his unwavering support of local farmers and food artisans. He advocates nationally and internationally for sustainable, healthful and local food systems, and frequently consults with media and civic leaders on local food initiatives. Chef Katz is an advisor for Seeds of Collaboration Tahini and Smart Soda. He also serves as a chef ambassador for the Monterey Bay Aquarium’s Seafoodwatch program, which promotes environmentally responsible fishing and fish farming. He served on the board of Countryside in the Cuyahoga Valley National Park and has held leadership positions with Destination Cleveland and Cleveland Independents, an organization of 90 locally owned restaurants that nurtures and promotes local independent restaurants.

Esquire magazine named Zhug one of America’s best new restaurants in 2020. In 2014, the prestigious James Beard Foundation nominated Chef Katz for Best Chef of the Great Lakes Region. In 2010 he was recognized by Crain’s Cleveland Business, “Who’s Who, 150 Names to Know in Northeast Ohio.” He graduated from the Culinary Institute of America and also earned a Bachelor of Science degree from the University of Denver School of Hotel and Restaurant Management. Prior to opening fire food and drink, he served as executive chef of Moxie the restaurant (Cleveland, OH) and worked at acclaimed restaurants including The Little Nell (Aspen, CO) and Wildwood Restaurant (Portland, OR).

In his free time, Chef Katz enjoys traveling and exploring the world and other cultures through food — and then sharing those experiences in his restaurants. He also loves relaxing at home with his family and much-loved dog, Arlo.

Learn more about Chef Douglas Katz Connect with Douglas Katz on LinkedIn Follow Douglas Katz on Twitter @phireman Follow Douglas Katz on Instagram Learn more about Amba

Amba is the newest addition to Chef Douglas Katz and Todd Thompson’s restaurant group.

Located in the Hingetown neighborhood of Ohio City, Amba’s menu of shareable plates pays homage to the flavors and ingredients of India.Learn more about Zhug Follow Zhug on Instagram

Zhug is a concept by chef Douglas Katz that offers Mediterranean Mezze in a casual, high energy urban space at Cedar Fairmount in Cleveland Heights.

Episode 156 is the first of a two-part series with Chef Doug Katz and Todd Thompson talking about their Restaurant Group, how they navigated the pandemic, and operating multiple successful restaurants in northeast Ohio.

https://restauranttopia.com/episodes-156-and-157-a-two-part-series-with-chef-doug-katz-and-todd-thompson-talking-about-their-restaurant-group-how-they-navigated-the-pandemic-and-operating-multiple-successful-restaurants-in-nor/

The magnetic culinary scene of Cleveland takes center stage on the latest episode of Restauranttopia! Our very own Brian Seitz had the pleasure of hosting two of the city's most prolific food maestros - Chef Doug Katz and Todd Thompson. If you've been searching for an episode brimming with passion, delectable tales, and insights into what makes the dining experience memorable, this one's for you.

This episode was more than just an interview; it was a culinary odyssey, taking listeners on a flavorful ride through the lanes of Cleveland, the stories behind two iconic restaurants, and the minds of two extraordinary restaurant professionals. If you haven’t tuned in yet, make sure to check out this delicious episode on Restauranttopia!

About Chef Katz For the past 25 years, Chef Douglas Katz has focused on creating fulfilling, transportive experiences for Clevelanders to enjoy. As chef/owner of Zhug, Amba and soon-to-open Chimi, his driving purpose is to spread joy through meaningful experiences and shared passion. Chef Katz is also chef/partner of Provenance at the Cleveland Museum of Art, as well as former chef/owner of fire food and drink — which operated in Shaker Square for more than 20 years.

Chef Katz is passionate about using fresh, high-quality ingredients with integrity. Throughout his career, he has been celebrated for his unwavering support of local farmers and food artisans. He advocates nationally and internationally for sustainable, healthful and local food systems, and frequently consults with media and civic leaders on local food initiatives. Chef Katz is an advisor for Seeds of Collaboration Tahini and Smart Soda. He also serves as a chef ambassador for the Monterey Bay Aquarium’s Seafoodwatch program, which promotes environmentally responsible fishing and fish farming. He served on the board of Countryside in the Cuyahoga Valley National Park and has held leadership positions with Destination Cleveland and Cleveland Independents, an organization of 90 locally owned restaurants that nurtures and promotes local independent restaurants.

Esquire magazine named Zhug one of America’s best new restaurants in 2020. In 2014, the prestigious James Beard Foundation nominated Chef Katz for Best Chef of the Great Lakes Region. In 2010 he was recognized by Crain’s Cleveland Business, “Who’s Who, 150 Names to Know in Northeast Ohio.” He graduated from the Culinary Institute of America and also earned a Bachelor of Science degree from the University of Denver School of Hotel and Restaurant Management. Prior to opening fire food and drink, he served as executive chef of Moxie the restaurant (Cleveland, OH) and worked at acclaimed restaurants including The Little Nell (Aspen, CO) and Wildwood Restaurant (Portland, OR).

In his free time, Chef Katz enjoys traveling and exploring the world and other cultures through food — and then sharing those experiences in his restaurants. He also loves relaxing at home with his family and much-loved dog, Arlo.

Learn more about Chef Douglas Katz Connect with Douglas Katz on LinkedIn Follow Douglas Katz on Twitter @phireman Follow Douglas Katz on Instagram Learn more about Amba

Amba is the newest addition to Chef Douglas Katz and Todd Thompson’s restaurant group.

Located in the Hingetown neighborhood of Ohio City, Amba’s menu of shareable plates pays homage to the flavors and ingredients of India.Learn more about Zhug Follow Zhug on Instagram

Zhug is a concept by chef Douglas Katz that offers Mediterranean Mezze in a casual, high energy urban space at Cedar Fairmount in Cleveland Heights.

About Restauranttopia

Restauranttopia is your go-to podcast for everything restaurant related. From operations to marketing, and everything in between, we bring experts from all corners of the restaurant world to share their insights, experiences, and tips to help you succeed in this dynamic industry.

Robin Gagnon is the Co-Founder and CEO of We Sell Restaurants, a brand that has carved an unparalleled niche in the industry as the nation's leading and only business broker franchise focused on restaurants. Under Robin’s leadership, We Sell Restaurants has grown to 45 states where it dominates the restaurant for sale marketplace and franchise resales, delivering on the founder’s vision to Sell More Restaurants Than Anyone Else. We Sell Restaurants was named one of the most influential suppliers and vendors in the country by Nation’s Restaurant News and has earned a position on INC 5000’s list of fastest growing privately held companies. Franchisees of We Sell Restaurants surveyed by Franchise Business Review placed it 25th in the nation in franchisee satisfaction.

Robin is the Chair of the Women’s Franchise Committee of IFA. She is also an MBA and Certified Franchise Executive (CFE) in addition to her CBI (Certified Business Intermediary) designation from the International Business Brokers Association. She co-authored Appetite for Acquisition, a small business book award winner in 2012 and contributes frequently to industry press appearing in Forbes, QSR, Modern Restaurant Management, Franchise Update, and others. Entrepreneur has named her to their list of the “Top Influential Women in Franchising.”

About We Sell Restaurants

We Sell Restaurants is the nation’s largest business broker franchise focused exclusively on the sale of restaurants, with 20 years of experience in helping buy, sell and lease hospitality locations. We Sell Restaurants and its franchisees have sold thousands of restaurants across the country and maintain a listing inventory of more than $200 million online at their powerhouse restaurant for sale marketplace, including independent and restaurant franchises for sale. We Sell Restaurants is offering franchise opportunities for their brand in select market areas. For more information, visit www.wesellrestaurants.com.

https://restauranttopia.com/episode-154-preparing-your-business-for-sale-with-robin-gagnon-of-we-sell-restaurants/

Welcome to another exciting episode of Restauranttopia! In today's episode, we dive deep into a topic that every restaurateur should be well-acquainted with: Preparing your restaurant for sale. We're privileged to have Robin Gagnon, co-founder of "We Sell Restaurants", with us to demystify the process. Whether you're contemplating selling or merely want to be ready for the future, this episode is a goldmine of insights.

Key Takeaways:

What is an Exit Strategy?
- Robin defines an exit strategy as a planned approach to transitioning out of your business, either through selling, merging, or closing down. Having a strategy in place ensures you get the best possible outcome when you decide it's time to step back.
When to Start Preparing?
- Robin's advice? Start now. It's never too early to have a plan. The sooner you begin preparations, the more control you have over the sale conditions, maximizing the potential value of your restaurant.
Understanding Restaurant Valuation
- A restaurant's value isn't just about its current revenue. Robin delves into the multiple factors that influence a restaurant's worth, including location, brand reputation, customer loyalty, and more.
- Tools and metrics used in the valuation process to provide a clear picture of what your business is worth on the market.
The Process of Listing and Selling
- From choosing the right time to list your restaurant to negotiating the final deal, Robin breaks down the steps involved.
- Tips on presenting your restaurant in the best light to attract potential buyers.
- Understanding the role of brokers and how they can ease the selling process.
Critical Record Keeping Requirements
- Just like in any other business, keeping detailed and accurate records is essential. Robin highlights the kinds of records prospective buyers are most interested in and why.
- The importance of maintaining organized financial statements, licenses, lease agreements, employee contracts, and other pertinent documents.

Closing Thoughts

Selling your restaurant can be an emotional journey. It's more than just a business transaction; it's parting with a place you've poured your heart and soul into. But with the right preparation and guidance, as provided by Robin in this episode, you can ensure your restaurant's legacy continues and that you reap the rewards of your hard work.

Episode 153: Increasing Efficiency with Mobile Communication Platforms

https://restauranttopia.com/episode-153-increasing-efficiency-with-mobile-communication-platforms/

Episode 153 of Restauranttopia Podcast: Increasing Efficiency with Mobile Communication Platforms

In this episode, we're diving deep into a topic that's revolutionizing the way we operate in the restaurant industry - mobile communication platforms.

What are Mobile Communication Platforms?

At their core, mobile communication platforms are dynamic tools designed to enhance real-time communication and collaboration using mobile devices. Think of apps and tools like:

- 7Shifts
- Sling by Toast
- Push Operations
- Restaurant365
- Jolt
- Harri
- HotSchedules
- Homebase
- CrunchTime
- MS Teams
- One Note
- Google Sheets

These platforms don’t just offer messaging capabilities. They bring to the table features like video conferencing, document sharing, and project management tools. And before you fret about group text messages blurring the line between work and personal life, remember that dedicated platforms keep work distinct from personal life, aiding the work/life balance.

Why Embrace Mobile Communication Platforms?

Young Workforce Magnet: The numero uno benefit is how these platforms make your restaurant operations alluring to the younger workforce. Look at how Amazon has harnessed this model, building a more cohesive, responsive team.
Augmented Communication & Collaboration: The essence of these platforms is to bring together team members, whether they’re in the kitchen, at a supplier's office, or even at home.
Boosted Productivity: Shorter response times mean faster decisions, which lead to streamlined operations and higher productivity levels.
Precision is Key: The readily accessible information ensures minimal errors and miscommunication.

Implementing Mobile Communication Platforms: Steps to Success

Identify Your Need Zones: Pinpoint the specific areas in your restaurant operations where these platforms can make a difference. Be it:
- Scheduling
- Onboarding/Training
- Recipe Planning
- Research
- Marketing/Promotions
- Resources
- Communication with Mentors
Equip Your Team: A tool is only as good as its user. Ensure that your team is trained and comfortable with the platform. Organize tutorials and Q&A sessions.
Lay Down the Law: Set clear guidelines and expectations. This ensures that the platform is used professionally and responsibly.
Keep an Eye & Lend an Ear: Monitor the platform usage, ensuring it’s being used effectively. Moreover, always be ready to provide support and address any queries or concerns.

The restaurant industry, like any other sector, needs to leverage modern communication tools to stay efficient and relevant. With the insights shared in this episode, we hope you’re better equipped to harness the power of mobile communication platforms.

Stay tuned to Restauranttopia for more insights, tips, and industry secrets! Don't forget to subscribe, and here’s to running smarter, more efficient eateries!

Episode 152 How to Get Younger in Your Dining Room

https://restauranttopia.com/episode-152-how-to-get-younger-in-your-dining-room/

How to Get Younger in Your Dining Room

Offering a unique experience: Young diners are often looking for something that sets a restaurant apart from others. This could be a unique menu, a cool atmosphere, or a fun theme. Restaurants should consider offering something that will appeal to this demographic and make their establishment stand out from the crowd.

Providing shareable options: Young diners are often social and enjoy sharing food with friends. Restaurants can cater to this by offering shareable options such as small plates or appetizers that are perfect for groups.

Being social media savvy: Young diners are active on social media, and restaurants can use this to their advantage by creating visually appealing dishes that are "Instagram-worthy" and encouraging guests to share their experiences online.

Offering vegan and vegetarian options: Many young diners are health-conscious and may follow a vegan or vegetarian diet. Offering plant-based options can attract these customers and show that the restaurant is conscious of dietary restrictions and preferences.

Providing technology-based solutions: Young diners are often tech-savvy and appreciate the use of technology in restaurants, such as online ordering, mobile payments, and loyalty programs that can be accessed through a mobile app.

What not to do…

Providing affordable options: Young diners are often on a budget, so offering affordable menu options can make the restaurant more appealing. Restaurants can offer special deals, happy hours, or lunch specials to attract this demographic.

By incorporating these strategies, restaurants can attract young diners and create a loyal customer base for years to come.

When trying to attract younger restaurant customers, there are some things that should be avoided. Here are a few examples:

Being too gimmicky: While it's important to offer a unique experience, being too gimmicky can turn off younger customers who are looking for authenticity. Restaurants should be careful not to overdo it with trendy themes or menu items that feel forced.

Ignoring dietary restrictions: Younger customers are more likely to have dietary restrictions or preferences, such as vegan or gluten-free diets. Ignoring these needs can turn off potential customers and limit the restaurant's appeal.

Neglecting social media: Younger customers are active on social media and use it to make dining decisions. Neglecting social media or having a weak online presence can make the restaurant appear out of touch or unappealing.

Not providing good value: Younger customers are often on a budget and expect good value for their money. Restaurants that charge high prices without providing quality food and service will struggle to attract this demographic.

Offering limited options: Younger customers value choice and variety, and restaurants that offer limited menu options or lack flexibility with substitutions may not appeal to this demographic.

Not being eco-conscious: Younger customers are increasingly concerned with sustainability and the environment. Restaurants that don't prioritize eco-conscious practices may be seen as outdated or unappealing to this demographic.

https://restauranttopia.com/episode-151-is-your-restaurant-prepared-for-economic-downturns-insights-and-strategies-to-protect-your-business-now/

Episode 151 Is Your Restaurant Prepared for Economic Downturns? Insights and Strategies to Protect Your Business Now

Build a financial buffer: Put money aside to cover unexpected expenses or revenue shortfalls. Aim to have a cash reserve of at least three to six months' worth of expenses.
Diversify revenue streams: Expand beyond your core business model and explore new ways to generate revenue. For example, consider offering catering services or launching a food truck to reach new customers.
Establish relationships with multiple banks: To mitigate the risk of disruptions to access to credit and other financial services, establish relationships with multiple banks.
Stay connected with customers: Maintain a strong online presence and actively engage with customers through social media and other channels.

Title: Episode 150 - Unpacking DoorDash's New Menu Pricing Policy: Challenges and Strategies

https://restauranttopia.com/episode-150-how-to-fight-doordashs-new-menu-pricing-policy/

Show Notes:

In this landmark 150th episode of Restauranttopia, your hosts Brian Seitz, David Ross, and Anthony Hamilton delve into the controversial new menu pricing policy from DoorDash, one of the major food delivery platforms.

DoorDash's new policy encourages restaurants to keep their delivery and dine-in prices the same, claiming that inflated prices in the app are hurting sales and angering customers. However, this policy serves to increase DoorDash's profits and may put added strain on local independent restaurants.

Our hosts provide a detailed analysis of this policy change, the implications for restaurant owners, and strategies for navigating through this change effectively.

Key Discussion Points:

An overview of DoorDash's new menu pricing policy.
The implications for restaurants, including the challenges of thin margins and maintaining customer loyalty.
Strategies for combating the new policy, including advocating for fairness, customer communication, diversifying delivery platforms, optimizing menus, and promoting direct orders.
Building a plan that addresses not just the new DoorDash policy but other essential areas like customer retention, marketing, and revenue diversification.

This episode is a must-listen for anyone in the restaurant industry who is grappling with this policy change or who wants to understand how to turn changes in the industry into opportunities for growth and resilience.

Don't forget to check out the companion blog post for this episode for more insights and actionable strategies.

https://restauranttopia.com/episode-150-how-to-fight-doordashs-new-menu-pricing-policy/

Mastering the Art of SOPs: Streamline Your Restaurant Operations

https://restauranttopia.com/episode-149-mastering-the-art-of-sops-streamline-your-restaurant-operations/(opens in a new tab)

Running a successful restaurant involves juggling numerous tasks, from managing inventory to ensuring excellent customer service. To streamline operations and maintain consistency in the face of staff turnover, implementing Standard Operating Procedures (SOPs) is crucial. In this blog post, we'll guide you through the process of creating effective SOPs for your restaurant.

Identify key procedures and processes

Begin by listing all the essential tasks and processes involved in running your restaurant. These should span across all departments, including front of house, back of house, and administration. Examples of procedures to document include opening and closing routines, food preparation, cash handling, and inventory management.

Define clear objectives

For each procedure, establish the desired outcome, and highlight the benefits of following the SOP. Clearly defining the objectives will help your team understand the importance of adhering to the procedures and will encourage them to execute them consistently.

Break down each procedure into steps

Once you've identified the procedures, break them down into simple, easy-to-follow steps. Be as specific as possible, detailing the actions required, the order in which they should be performed, and any necessary tools or equipment. Avoid using jargon, and aim for clarity and simplicity.

Assign responsibilities

Assign each procedure to a specific role within your restaurant. This will help ensure accountability and make it easier for staff members to understand their responsibilities. Clearly define who is in charge of executing the procedure, as well as who should be overseeing or double-checking the process.

Create a visual format

People often learn better through visual aids. Consider incorporating illustrations, flowcharts, or photographs to complement the written instructions. A visually appealing and easy-to-follow format will encourage your team to reference and adhere to the SOPs.

Train your staff

Once you've created your SOPs, it's essential to train your team on how to follow them. Hold training sessions, provide written materials, and offer hands-on demonstrations to ensure your staff understands the procedures thoroughly. Encourage questions and feedback, as this will help identify areas for improvement and clarify any ambiguities.

Monitor and update regularly

Regularly review and update your SOPs to ensure they remain relevant and effective. Changes in technology, industry standards, or regulations may necessitate adjustments. Additionally, feedback from your team can provide valuable insights for refining your procedures. Schedule routine reviews and make necessary updates to maintain the effectiveness of your SOPs.

Conclusion

Implementing well-crafted Standard Operating Procedures is essential for maintaining consistency, efficiency, and quality in your restaurant. By following these steps, you'll be well on your way to creating a comprehensive and effective set of SOPs that will help ensure the smooth operation of your business.

148 "Maximizing Your Profits with Ice Cream: An Expert's Perspective from Brian Zeit"

https://restauranttopia.com/episode-148-maximizing-your-profits-with-ice-cream-an-experts-perspective-from-brian-zeit

As a restaurant owner, you're always on the lookout for new and innovative ways to drive revenue and attract customers. One option that you may not have considered is incorporating ice cream into your menu offerings. In this week's episode of Restauranttopia, we spoke with Brian Zeit, the author of "Ice Cold Profits: Everything You Need To Know About Ice Cream Stands," about the ways that local independent restaurants can use ice cream to drive revenue.

According to Brian, ice cream can be a highly profitable addition to any restaurant's menu. Not only does it provide a sweet treat for customers, but it can also be incorporated into a variety of menu items, from shakes and sundaes to unique and creative desserts. Additionally, Brian mentioned that offering seasonal and limited-time-only flavors can help to create a sense of excitement and anticipation among customers, driving repeat business.

In terms of creative ways to incorporate ice cream into your menu, Brian suggested thinking outside of the box. For example, you could offer a "build-your-own shakes" option, or even offer ice cream-based cocktails. He also emphasized the importance of using high-quality ingredients to create unique and memorable flavors that will keep customers coming back for more.

Along with incorporating ice cream into your menu offerings, Brian also shared some tips for maximizing profits and staying ahead of the competition. These included:

Offering take-home containers or pints for customers to enjoy later
Creating a fun and interactive atmosphere in your restaurant, such as hosting ice cream socials or ice cream-making classes
Using social media and other marketing channels to promote your ice cream offerings and create buzz around your restaurant.

Incorporating ice cream into your menu can be a highly profitable and creative way to drive revenue and attract customers to your restaurant. By thinking outside of the box and using high-quality ingredients, you can create a unique and memorable experience for your customers that will keep them coming back for more.

We hope that you found this week's episode of Restauranttopia to be informative and inspiring. Be sure to tune in next week for more expert insights and tips on how to take your restaurant to the next level.

Brian Zeit

About the Author

Brian Zeit is an accomplished sales and operations leader with more than eighteen years of enterprise, retail, and food-service experience. With a forward-thinking, value-added approach, he strives to propel business growth through employee development, analytical insight, strategic alignment, and new business development. A lover of all thing’s food and restaurant, Brian is a frequent podcast guest and writer. He also holds a Lean Six Sigma Green Belt and has won multiple awards for operational excellence and sales performance.

LinkedIn https://www.linkedin.com/in/brianzeit/

https://restauranttopia.com/episode-147-where-did-all-the-restaurant-labor-go/

In the latest episode of the Restauranttopia podcast, host David Ross delves into a topic that has been top of mind for restaurant owners and operators across the country: Where did all the restaurant labor go?

As the restaurant industry continues to recover from the impact of the COVID-19 pandemic, many operators are struggling to find and retain staff. David Ross explores the various factors that have contributed to this labor shortage and offer insights into what restaurants can do to overcome these challenges.

One of the key issues discussed in the episode is the impact of the pandemic on the restaurant workforce. Many workers were forced to leave the industry due to safety concerns, lack of work, or the need to care for children or other family members. Additionally, the availability of unemployment benefits and stimulus checks may have also played a role in deterring some workers from returning to the workforce.

However, the labor shortage is not solely a result of the pandemic. The episode also explores other factors that have contributed to the shortage, including changing attitudes towards work and the rise of gig economy platforms. The hospitality industry has historically been known for low wages, long hours, and unpredictable schedules, and many workers are now looking for more stable and rewarding career paths.

Despite these challenges, David Ross offers practical advice for restaurant owners and operators looking to attract and retain staff. They suggest focusing on employee engagement and creating a positive work culture, offering competitive wages and benefits, and providing opportunities for professional development and advancement.

Overall, the latest episode of the Restauranttopia podcast offers valuable insights into a critical issue facing the restaurant industry today. Whether you are a restaurant owner, operator, or employee, this episode is a must-listen for anyone looking to understand the current state of the restaurant labor market and what can be done to address it.

Episode 146: Gain followers three times faster with Abraham McCune’s Hashtag strategy

In this week's episode of Restauranttopia, we had the pleasure of speaking with Abraham McCune, founder of Eat Local Ohio, about his hashtag strategy for gaining Instagram followers three times faster.

Abraham has developed a unique approach to hashtag usage that has helped him grow his own following on Instagram, as well as his clients' followings. He emphasizes the importance of using niche and location-specific hashtags to reach a targeted audience.

Abraham recommends using a mix of broad and specific hashtags, and researching popular hashtags in your niche to stay up-to-date. He also suggests creating a branded hashtag for your restaurant and encouraging customers to use it when they post about their experience at your establishment.

By using Abraham's hashtag strategy, restaurants can increase their visibility on Instagram and reach a wider audience. Abraham's approach is not only effective, but it's also practical and easy to implement.

In addition to his hashtag strategy, Abraham also shares tips on engaging with followers, creating high-quality content, and measuring success on Instagram.

Don't miss out on this opportunity to take your Instagram game to the next level. Listen to Episode 146 of Restauranttopia now to learn from Abraham McCune's expertise on hashtag strategy for restaurants. #restaurantmarketing #socialmedia #Instagrammarketing #podcast

Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/ Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 145 Maximizing Your Restaurant's Instagram Presence with Abraham McCune from Eat Local Ohio

Are you looking for ways to promote your restaurant on social media? Look no further than Instagram! Instagram is a visual platform that allows restaurants to showcase their food, atmosphere, and overall brand to potential customers. In this episode of Restauranttopia, we spoke with Abraham McCune, founder of Eat Local Ohio, about all things Instagram for restaurants.

Content Strategy Abraham stresses the importance of a solid content strategy. He suggests featuring your menu items, showcasing behind-the-scenes content, and highlighting customer experiences. Instagram is a great platform to showcase the talent of your chefs and the atmosphere of your restaurant. He also recommends using Instagram's various features, such as stories, reels, to engage with followers and keep your content fresh.

Engaging with Followers Engaging with followers is key to building a strong Instagram presence. Responding to comments and messages shows that you value your customers' input and are committed to building relationships with them. Abraham also suggests hosting giveaways, collaborating with influencers, and hosting community events to keep your followers engaged and excited about your brand.

Measuring Success Measuring the success of your Instagram marketing efforts is crucial to understanding what's working and what's not. Abraham suggests tracking follower growth, engagement rates, and website traffic to see how your Instagram efforts are impacting your business. It's important to adjust your strategy based on what metrics are performing well.

Overcoming Challenges Abraham acknowledges that there are challenges when it comes to Instagram marketing for restaurants. Negative comments can be discouraging, but he suggests responding politely and using the feedback to improve your business.

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Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/ Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

How to Effectively Onboard a Manager

https://restauranttopia.com/text/

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Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/ Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 143 Community Connections: How to Drive In-Unit and Catering Sales for Your Local Independent Restaurant https://restauranttopia.com/episode-143-community-connections-how-to-drive-in-unit-and-catering-sales-for-your-local-independent-restaurant/(opens in a new tab)

https://restauranttopia.com/text/

Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5

Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/ Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 142 Mastering Restaurant Marketing with ChatGPT: How to Attract More Customers and Boost Your Business!

https://restauranttopia.com/mastering-restaurant-marketing-with-chatgpt-how-to-attract-more-customers-and-boost-your-business/

https://restauranttopia.com/text/

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Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/ Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 141: Restaurant industry predictions and trends for 2023 https://restauranttopia.com/episode-141-restaurant-industry-predictions-and-trends-for-2023/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/ Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

https://restauranttopia.com/episode-140-how-to-prepare-your-restaurant-for-valentines-day/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/ Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

YouTube https://youtu.be/bfgh2YZXjWY

https://restauranttopia.com/episode-139-becoming-a-student-of-the-game/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/ Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 138 David Ross and Anthony Hamilton talking about Josh Kopel's Restaurant Marketing School Podcast Restaurant Marketing School Podcast Hosted by Michelin-rated restaurateur, Josh Kopel, Restaurant Marketing School provides daily hospitality marketing tips. Get the tools you need to communicate with customers and reach an entirely new fan base. https://restaurants.yelp.com/restaurant-resources/hospitality-marketing-podcast/

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

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Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

https://restauranttopia.com/episode-137-menu-pricing-and-what-your-restaurant-should-do/

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

https://restauranttopia.com/episode-136-using-quality-ingredients-to-elevate-your-restaurants-operations-with-chef-alvaro-lima/

Using quality ingredients to elevate your restaurant’s operations with Chef Alvaro Lima

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Episode 135: Don't Hire for Skills, Hire for Personality Instead

https://restauranttopia.com/?p=1723

Great human
High likability
We can change the person’s life
They will be with us for life
Coachable
Fun and a little competitive

Reference: TOMMY MELLO Don’t Hire for Skills, Hire for Personality Instead Inc. Magazine 10/24/2022

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https://youtu.be/CHnIEygFBBw

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How to make more money for your restaurant during the holidays.

https://restauranttopia.com/episode-133-how-to-make-more-money-for-your-restaurant-during-the-holidays/(opens in a new tab)

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Episode 132 Protect your brand with Greg Moses from Unilever

Show Notes https://restauranttopia.com/episode-131/

Episode 131: Pro-tips to maximize your restaurant's profits by using Third-Party Delivery

Food Safety Program Inspection Tips & Tricks with Andrew Harris from Summit County Public Health

Roger Beaudoin

Founder of Restaurant Rockstars Podcast and Educational Platform, Operator, Author, Consultant

Trackable Marketing…That Costs Very Little Money

What’s old becomes new again.

In spite of the most amazing marketing technology available to businesses out there, good ol’ fashioned grass roots campaigns are still very viable. In fact, in a digital world with online relationships, the face-to-face efforts can be refreshing and nostalgically cool.

Exclusive coupons, loyalty clubs, scratch offs, kickbacks and partnerships are all still on the table, and it takes almost nothing to get them going.

And, with every tactic of this ilk, the tracking is very, very easy.

Why tracking?

Well, you want to know if your efforts were effective. If you see a lot of the coupons, scratch offs and referral cards in your cash drawer after a shift, you now have a finite measure of just how popular each campaign was. If popular, run it back. If not, move on.

Also, with these sorts of things, you know exactly what guests leveraged your offer(s), what they ordered, how much they spent and whether or not they brought friends!

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How to get your restaurant featured by Eat Local Ohio with Dustin Overholser

https://restauranttopia.com/episode-128-how-to-get-your-restaurant-featured-by-eat-local-ohio-with-dustin-overholser/

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LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

How to get your restaurant featured by Eat Local Ohio with Dustin Overholser

https://restauranttopia.com/episode-128-how-to-get-your-restaurant-featured-by-eat-local-ohio-with-dustin-overholser/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

https://restauranttopia.com/episode-127-how-to-create-raving-fans-of-your-restaurants-with-roger-beaudoin/

Roger Beaudoin

Founder of Restaurant Rockstars Podcast and Educational Platform, Operator, Author, Consultant

How to Create Raving Fans of Your Restaurants

There are no better means of garnering repeat customers than to develop a fanbase. Considering this, shouldn’t everyone want raving fans?

So, how to get there? Oddly enough, it starts with your team. While we don’t often think of them in this realm, they are the foundation. They are your sales force, internal marketers, your job recruiters, and customer retention team all wrapped up into one! Given this, they must be fans before anyone else can be!

Let’s not get the cart before the horse, though.

You first have to give something for people to be fans of. It begins with how you run your operation – if it is a quality organization with the i’s dotted and the t’s crossed, you most likely have great food and great service. Now, you are off and running! If not, time to sharpen that pencil, especially in the realms of staff training which directly leads to the quality of the food and beverage aspect we’ve just alluded to.

With this, you have the technical aspects down. Next, you’ll need that focus on not only the way you treat your people but the way your people treat your people. It has to be that “family” atmosphere for all involved. Nothing less.

Make them feel at home, comfortable and special. Educate them, train them, help them along on that “magical journey” as Roger dubs it.

After all, and according to Roger, what we do is show business. Your staff is the cast, and your guests are the audience. What are you doing to make sure they ask for that encore?

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

https://restauranttopia.com/episode-127-how-to-create-raving-fans-of-your-restaurants-with-roger-beaudoin/

Roger Beaudoin

Founder of Restaurant Rockstars Podcast and Educational Platform, Operator, Author, Consultant

How to Create Raving Fans of Your Restaurants

There are no better means of garnering repeat customers than to develop a fanbase. Considering this, shouldn’t everyone want raving fans?

So, how to get there? Oddly enough, it starts with your team. While we don’t often think of them in this realm, they are the foundation. They are your sales force, internal marketers, your job recruiters, and customer retention team all wrapped up into one! Given this, they must be fans before anyone else can be!

Let’s not get the cart before the horse, though.

You first have to give something for people to be fans of. It begins with how you run your operation – if it is a quality organization with the i’s dotted and the t’s crossed, you most likely have great food and great service. Now, you are off and running! If not, time to sharpen that pencil, especially in the realms of staff training which directly leads to the quality of the food and beverage aspect we’ve just alluded to.

With this, you have the technical aspects down. Next, you’ll need that focus on not only the way you treat your people but the way your people treat your people. It has to be that “family” atmosphere for all involved. Nothing less.

Make them feel at home, comfortable and special. Educate them, train them, help them along on that “magical journey” as Roger dubs it.

After all, and according to Roger, what we do is show business. Your staff is the cast, and your guests are the audience. What are you doing to make sure they ask for that encore?

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 126 Part 2 Social Media Tips and Tricks with Abraham McCune from Eat Local Ohio

https://restauranttopia.com/episode-126-part-2-social-media-tips-and-tricks-with-abraham-mccune-from-eat-local-ohio/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 126 Part 2 Social Media Tips and Tricks with Abraham McCune from Eat Local Ohio

https://restauranttopia.com/episode-126-part-2-social-media-tips-and-tricks-with-abraham-mccune-from-eat-local-ohio/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 125 Part 1 of 2 Social Media Tips and Tricks with Abraham McCune from Eat Local Ohio

Show Notes: https://restauranttopia.com/episode-125-part-1-of-2-social-media-tips-and-tricks-with-abraham-mccune-from-eat-local-ohio/

Abraham McCune

https://www.eatlocalohio.com/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 125 Part 1 of 2 Social Media Tips and Tricks with Abraham McCune from Eat Local Ohio

Show Notes: https://restauranttopia.com/episode-125-part-1-of-2-social-media-tips-and-tricks-with-abraham-mccune-from-eat-local-ohio/

Abraham McCune

https://www.eatlocalohio.com/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 124 Q&A with Michelin-rated restaurateur Josh Kopel and Attorney Brian Seitz

If you could only be on one social media platform as a local independent restaurant, which one would it be?

What are the most important numbers that a local independent restaurant should be tracking?

Where do you see restaurants unknowingly opening themselves up to legal liability?

What resources do you recommend for restauranteurs who want to educate themselves and get better?

https://restaurants.yelp.com/hospitality-marketing-podcast/

Restaurant Marketing School Podcast

Hosted by Michelin-rated restaurateur, Josh Kopel, and a rotating group of marketing experts, Restaurant Marketing School provides daily hospitality marketing tips. Get the tools you need to communicate with customers and reach an entirely new fan base.

Download the Restaurant Profit Accelerator: 5 Steps to Achieve a 15% Net Profit

These are the 5 steps the best restaurant operators in the world use to create consistent, predictable profitably in their restaurants- Click Here

Upcoming Case Studies & Scaling Programs

I’m currently running a 9 week scaling program with some of my most impactful trainings designed to optimize your revenue model, create massive awareness and increase customer frequency. Want to earn more in the next 9 weeks? Hit reply and type “Case Study.”

Subscribe to FULL COMP and Restaurant Marketing School

FULL COMP is a podcast centered around probing thought leaders from Seth Godin to Curtis Stone for tactics and tools to improve our restaurants and the industry at large – Click Here

Restaurant Marketing School is a 5 minute daily podcast featuring actionable marketing tips you can implement in your restaurant today – Click Here

Join the Million Dollar Restaurant Group on Facebook

Share, network and learn with a like-minded community of hospitality owners just like yourselves – Click Here

Subscribe to the Pineapple Post

Get the Weekly email over 20,000 restaurant owners and operators subscribe to. Stay informed, inspired and entertained, for free – Click Here

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 124 Q&A with Michelin-rated restaurateur Josh Kopel and Attorney Brian Seitz

If you could only be on one social media platform as a local independent restaurant, which one would it be?

What are the most important numbers that a local independent restaurant should be tracking?

Where do you see restaurants unknowingly opening themselves up to legal liability?

What resources do you recommend for restauranteurs who want to educate themselves and get better?

https://restaurants.yelp.com/hospitality-marketing-podcast/

Restaurant Marketing School Podcast

Hosted by Michelin-rated restaurateur, Josh Kopel, and a rotating group of marketing experts, Restaurant Marketing School provides daily hospitality marketing tips. Get the tools you need to communicate with customers and reach an entirely new fan base.

Download the Restaurant Profit Accelerator: 5 Steps to Achieve a 15% Net Profit

These are the 5 steps the best restaurant operators in the world use to create consistent, predictable profitably in their restaurants- Click Here

Upcoming Case Studies & Scaling Programs

I’m currently running a 9 week scaling program with some of my most impactful trainings designed to optimize your revenue model, create massive awareness and increase customer frequency. Want to earn more in the next 9 weeks? Hit reply and type “Case Study.”

Subscribe to FULL COMP and Restaurant Marketing School

FULL COMP is a podcast centered around probing thought leaders from Seth Godin to Curtis Stone for tactics and tools to improve our restaurants and the industry at large – Click Here

Restaurant Marketing School is a 5 minute daily podcast featuring actionable marketing tips you can implement in your restaurant today – Click Here

Join the Million Dollar Restaurant Group on Facebook

Share, network and learn with a like-minded community of hospitality owners just like yourselves – Click Here

Subscribe to the Pineapple Post

Get the Weekly email over 20,000 restaurant owners and operators subscribe to. Stay informed, inspired and entertained, for free – Click Here

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 123 How to Use QR Codes in Your Restaurant https://restauranttopia.com/episode-123-how-to-use-qr-codes-in-your-restaurant/

If you’re looking for the best free QR Code generators for your restaurant, below are five trusted and highly recommended QR code generators.

Google Chrome – How to share a webpage with a QR Code using Chrome.
Beaconstac
QR Code Generator
Flowcode
QR Tiger

CARA BAKER

VP of Business Development

Local & Turtle
9301 Solar Drive, Tampa, FL 33619

www.localturtlefoods.com

https://www.linkedin.com/in/cara-baker-72ba1258/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

https://www.theservies.com/

The host, Michelin-rated restaurateur Josh Kopel, challenges conventional wisdom by hosting both hospitality professionals & thought leaders from outside of the industry, offering a new perspective on an old business.

https://podcasts.apple.com/us/podcast/full-comp-the-voice-of-the-restaurant-industry-revolution/id1506823506

Yelp for Restaurants is proud to announce the Servies: the first-ever awards solely dedicated to front-of-house staff. Finally, the hard-working folks who pour, serve, seat and greet are getting the recognition they deserve.

How to Make Your Restaurant More Profitable with Roger Beaudoin

https://restauranttopia.com/episode-122-how-to-make-your-restaurant-more-profitable-with-roger-beaudoin/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 121 Building a Friendly Ghost Kitchen with Shawn Walchef

https://restauranttopia.com/episode-121-building-a-friendly-ghost-kitchen-with-shawn-walchef/(opens in a new tab)

About CALI BBQ

Since opening Cali BBQ in 2008, Shawn and Rositsa Walchef have incorporated the Bulgarian traditions of hospitality into every facet of their expanding business empire, from evolving their restaurant for 2020 and beyond with easy online ordering of BBQ online, to publishing podcasts and other digital media through Cali BBQ Media.

Cali BBQ Podcast — Digital Hospitality

Digital Hospitality is a weekly business and marketing podcast produced by Cali BBQ Media and hosted by restaurant owner and thought leader Shawn Walchef.

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 120: How multi-unit restaurants can market to their local community with Susie Liberatore

https://restauranttopia.com/episode-120-how-multi-unit-restaurants-can-market-to-their-local-community-with-susie-liberatore/

Episode 120: How multi-unit restaurants can market to their local community with Susie Liberatore

The Brand Clarity Podcast explores branding: logo, website, social media, SEO, content, and so much more. We have live examples of what it means to have brand clarity, and how to grow your branding to become an unforgettable image. Branding helps you stand out and market your business competitively. You can expect guest experts monthly on the podcast as well as strategy sessions with Susie.

Susie Liberatore is the owner, and Art Director, of Visions2images Creative Services. She helps established businesses grow their brand awareness by using digital marketing and professional branding.

https://www.visions2images.com/

LinkedIn https://www.linkedin.com/in/susie-liberatore-b076311a

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

How to build an all-star restaurant team with Roger Beaudoin

https://restauranttopia.com/episode-119-how-to-build-an-all-star-restaurant-team-with-roger-beaudoin/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Courage – Restaurant Entrepreneurs embracing digital marketing with Shawn Walchef. Get out your phone and Record!

Show Notes

About CALI BBQ

Since opening Cali BBQ in 2008, Shawn and Rositsa Walchef have incorporated the Bulgarian traditions of hospitality into every facet of their expanding business empire, from evolving their restaurant for 2020 and beyond with easy online ordering of BBQ online, to publishing podcasts and other digital media through Cali BBQ Media.

Cali BBQ Podcast — Digital Hospitality

Digital Hospitality is a weekly business and marketing podcast produced by Cali BBQ Media and hosted by restaurant owner and thought leader Shawn Walchef.

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

https://restauranttopia.com/episode-117-reducing-restaurant-turnover-best-practice/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Founder’s Disease:

You started this amazing concept
You busted your Butt to get it off the ground
- Build-out
- Hiring
- Training
- Recipes
- Marketing/Promotions
- EVERYTHING!
After a while you are stalled out… You have reached limit
Josh Kopel and David Dressler call this Founder’s Fatigue
- Do you have the right systems in place so that you can Employ and Empower your people to run business.
- Do you have the ability to suppress your ego to allow this?
- You may need to get out of your own way…

3 Steps:

Dig the earth!
Built the Foundation!
Erected and beautiful Building that will be seen and discussed for years to come!

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

https://restaurants.yelp.com/podcast/transforming-vendors-into-raving-fans/ Show Notes: https://restauranttopia.com/episode-115-transforming-vendors-into-raving-fans-with-josh-kopel-and-natasha-miller/ Josh Kopel: https://www.linkedin.com/in/joshuakopel1/ https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/ Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

https://restauranttopia.com/episode-114-developing-a-swot-analysis-for-your-restaurant/

What is a SWOT Analysis – INTERNAL - Strengths, Weaknesses |EXTERNAL - Opportunities, Threats

Why conduct a SWOT?

So YOU understand where you stand
So your Management understands where you stand
So your Employees of ALL levels understand where you stand
TAKE ACTION

Who should be a part of this analysis? – All Managers – FOH, BOH, assistants as well as Chefs

“But Dave, my FOH and BOH don’t get along…” You might have uncovered your first Weaknesses
Once you’ve completed this project, develop a presentation to the entire staff on what you are going to work on

How: SPEND TIME BEFORE – Set a number for the initial list… would recommend a stretch goal.

Go thru the list yourself beforehand and make the list five more than you could come up with.

Strengths:

Areas you do best – Have fun and let your staff brag a little… Also, be Self Aware and Honest.
- Culture, Quality of Food, Profitability, Price Point, Service, Cleanliness, Promotions, Bar Business, Advantage of others in your area – certain Cuisine, Memorable Décor, Marketing campaigns
- Once you have a list – Go thru and rank the Top 5 that return the best for Operations (PROFITS!)

Weakness:

Areas you feel need improvement – Be Honest, Candid and invite the same from your Staff
- Culture, lack of training, outdated equipment, Slow POS, Turnover…
- Training is a weakness in most local, independently owned restaurants: OWN IT and Improve!
  - Set up a Training Team to help put together a program for the future.
  - New Hires and Current Staff

Help: - Go thru ahead of time and make a list of all the areas of Restaurant to help meeting along

Culture, Technology, People, Food, Equipment, Suppliers, Communication, Menu, etc.…
The More time you spend thinking and planning ahead of this meeting, the better it will go.

Opportunity:

Opportunities to get better
- How can Areas of Weakness be improved?
- How you can double down on Strengths
This is a tricky area – just because you identify something as a weakness, it might not yield as good as results if you doubled or tripled down on a Strength
- Example – You may feel you have a lack of Promotions on slow nights, but Doubling down on ways to find opportunities on your busy nights will most likely yield better results than trying to make the Slow nights busy. Josh Kopel Example: Sweatpants vs. Dessert

Threats:

What things could harm your business? What is Competition doing? What Threats do your weaknesses Expose (Bad Culture = More Turnover)
- Supply Chain, Inflation, New Competition, Missing Trends

WORK ON PRESENTATION TO STAFF – Only include things you are going to work on and thru…

https://restauranttopia.com/episode-114-developing-a-swot-analysis-for-your-restaurant/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

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YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

https://youtu.be/I5ytHxI4iDk

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

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Facebook: https://www.facebook.com/Restauranttopia/

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Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 112 Menu Costing, the Best Way, the Easy Way and What You’ll Need to Get Started https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

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YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

The Art and Science of an LTO Limited Time Offer

https://restauranttopia.com/episode-111-the-art-and-science-of-an-lto-limited-time-offer/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Letter of Intent / Term Sheet to Buy a Restaurant

A letter of intent or a term sheet to buy a restaurant is a great tool to ensure that the basic outline of your agreement is clear. A term sheet is valuable and saves both time and money for everyone involved. The term sheet will identify the basic terms of the transaction. You can download our sample term sheet which contains an outline of the intent of both parties and the terms you will need to finalize a purchase agreement for a restaurant. (Download a Sample Term Sheet). A term sheet may include the purchase price, payment terms, …….

Disclaimer

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Readers of this website should contact their attorney to obtain advice with respect to any particular legal matter. No reader, user, or browser of this site should act or refrain from acting on the basis of information on this site without first seeking legal advice from counsel in the relevant jurisdiction. Only your individual attorney can provide assurances that the information contained herein – and your interpretation of it – is applicable or appropriate to your particular situation. Use of, and access to, this website or any of the links or resources contained within the site do not create an attorney-client relationship between the reader, user, or browser and website authors, contributors, contributing law firms, or committee members and their respective employers.

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What if you stopped publishing your marketing content?

“If you stopped publishing your content, would your customers miss it?” Joe Pulizzi

Most content entrepreneurs automatically believe the answer would be yes...but actually, that's probably not true.

https://restauranttopia.com/episode-108-what-if-you-stopped-publishing-your-marketing-content/

HAVE A MEDIA COMPANY MENTALITY

You need your restaurant to act like a media company in today’s digital age. Go online and look at every restaurants’ content, owners have not fully grasped the attention shift we are living through. Why? In the past, restaurants would consistently buy print and boost posts and hope that it would work. Once the add or boost was over, the effect was gone forever. Restaurants in the past just didn’t have the kinds of opportunities we have now because there are so many options for free content and retargeting. It is expensive to send mailers, put up a billboard, or boost ads on social … and it still is.

Now, you can produce as much content as you want, but if it is not good, no one will see it. No one wants to see your past 72 posts of the same pizza photos, wine down Wednesday, coupons, or any of the things that every other restaurant is doing across all the social media platforms.

Now is the time to move to a new type of marketing. With a small budget and a little bit of effort, you can now create entertaining, helpful, educational content and use it to collect customer data and get sales long-term. As we have talked about with some of our past guest like, Matt Plapp or Rev, the content you create doesn’t even have to be related to what you are selling.

You need to workshop your marketing content ideas with your team. I deeply feel that you need to get our arms around marketing and be an expert for long-term success.

Here is what you can do differently:

Tell the story of your restaurant
Highlight the people on your team
Give a behind-the-scenes look at your restaurant
Take advantage of user-generated content
Interact with your followers with questions
Go live on LinkedIn, TikTok, Facebook and Instagram

What is the goal of your marketing? It is not just to post or to spend money.

Collect customer data
Drive top-line revenue
Build a loyal following and keep top of mind.
Turns guests into ambassadors
Keeps you connected with your guests

https://restauranttopia.com/episode-107-how-do-i-prepare-to-sell-my-restaurant/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

links.

– www.mattplapp.com

– https://mattplapp.com/whos-matt/

– https://americasbestrestaurants.com/work-with-us

Stats that will scare every owner

– https://americasbestrestaurants.com/stats

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

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Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

How to build a restaurant customer database

links.

www.mattplapp.com
https://mattplapp.com/whos-matt/
https://americasbestrestaurants.com/work-with-us

Stats that will scare every owner

https://americasbestrestaurants.com/stats

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 104: Learn How To Attract Customers With Matt Plapp https://restauranttopia.com/episode-104-learn-how-to-attract-customers-with-matt-plapp/

https://americasbestrestaurants.com/w... Learn the secrets to growing your restaurant by attracting attention, building a database and retaining customers at go.mattplapp.com/link

Visit America's Best Restaurants: https://www.youtube.com/americasbestr... #americasbestrestaurants #restaurantmarketing #restaurantowner

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

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Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

How to get 2000 LinkedIn connections in 45 days https://restauranttopia.com/episode-103-how-to-get-2000-linkedin-connections-in-45-days/ How to get 2000 LinkedIn connections in 45 days

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 101: Never think you deserve it.

https://restauranttopia.com/episode-101-never-think-you-deserve-it/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

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Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

https://restauranttopia.com/episode-100-a-look-back-at-all-our-great-guests/ https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

https://restauranttopia.com/episode-99-how-can-i-make-dietary-restrictions-part-of-my-marketing-strategy/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

https://restauranttopia.com/episode-98-3-challenges-that-face-restaurants-in-2022-and-how-to-handle/ https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

How to Get Off On the Right Foot When Starting a Restaurant Management Job

https://restauranttopia.com/episode-97-how-to-get-off-on-the-right-foot-when-starting-a-restaurant-management-job/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

An enticing promo code offer can be the determining factor between someone ordering takeout from your restaurant or slapping together a meal at home and calling it a night.

Search for promo codes offered by the 3rd party delivery apps and share them with your customers with a link to your restaurant's page on their platform.

You can use promo code "UberEatLocalOhio" on Uber Eats until March 1, 2022

50% off (up to $20)

https://www.eatlocalohio.com/

https://restauranttopia.com/episode-96-now-is-the-time-to-be-aggressive/

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 95 Having the Difficult Conversations with Staff

https://restauranttopia.com/episode-95-having-the-difficult-conversations-with-staff/

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 94 Staff is Your Greatest Loyalty Program with Ashish Tulsian

https://restauranttopia.com/episode-94-with-ashish-tulsian/

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

https://restauranttopia.com/episode-92-inflation-and-your-restaurant-with-professor-hamilton/

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Show Notes: https://restauranttopia.com/episode-91-best-of-2021-part-2/

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YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

https://restauranttopia.com/how-to-quickly-edit-and-post-a-video/(opens in a new tab)

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

https://restauranttopia.com/episode-90-best-of-2021-part-1/

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

How to get great audio when filming in the kitchen.

https://restauranttopia.com/how-to-get-great-audio-when-filming-in-the-kitchen/

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Show Notes:

https://restauranttopia.com/episode-89-what-is-contributing-to-the-broken-foodservice-supply-chain/(opens in a new tab)

We dive into a lot of questions and issues surrounding the current state of the supply chain in this episode - as per usual, we don't have all the answers but what we do have is a great vantage point.

We are surrounded by so many amazing restaurateurs (many of you, actually) and that gives us a bird's eye view of how situations such as this are dealt with successfully. That being said, we love to share what we see and learn!

As always, we cannot thank you enough for the amazing and continued support!

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Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

https://restauranttopia.com/episode-88-make-waiting-for-a-table-nice/(opens in a new tab)

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

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Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Marketing Technology with Rev Ciancio

https://restauranttopia.com/episode-87-marketing-technology-with-rev-ciancio/

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 86 The 9 Kitchen Management Systems You Should Not Live Without

https://restauranttopia.com/episode-86-the-9-kitchen-management-systems-you-should-not-live-without/(opens in a new tab)

The back-of-house operations of a restaurant can be the busiest and most hectic part of your restaurant. The operation of your restaurant's kitchen single-handedly decides the success of your establishment.

When you sign up for our mailing list, you'll receive our 9 Kitchen Management Systems You Shouldn’t Live Without.

https://lp.constantcontactpages.com/su/an3GFjd

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Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

https://restauranttopia.com/episode-85-marketing-for-customer-retention-with-rev-ciancio/

Read more for show notes: Show Notes:

https://restauranttopia.com/episode-84-how-to-sell-more-restaurant-gift-cards/

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YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 83 Marketing for Customer Acquisition with Rev Ciancio

Read more from our show notes:

Show Notes: https://restauranttopia.com/episode-83-marketing-for-customer-acquisition-with-rev-ciancio/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5

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Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Read more for show notes: Show Notes:

https://restauranttopia.com/episode-82-how-to-hold-restaurant-staff-accountable-with-david-jones/

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YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Read more for show notes: Show Notes:

https://restauranttopia.com/episode-81-growing-sales-at-your-restaurant-using-video-is-faster-easier-and-cheaper-than-you-think-with-marketing-expert-luke-labree-and-professional-chef-tim-labonte/

Luke LaBreeChief Marketing Officer
Dennis Paper & Food Service
www.dennisexpress.com

🎧📑 GROW Your Business with Content Marketing

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Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Customer Data: How to Collect and best practices.

Read more for show notes: Show Notes:

https://restauranttopia.com/episode-80-customer-data-how-to-collect-and-best-practices/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too!

Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Read more for show notes: Show Notes:

https://restauranttopia.com/episode-79-restaurant-digital-marketing-fails-how-to-fix-them/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

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Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

https://restauranttopia.com/episode-78-how-to-design-a-profitable-catering-program/

Read more for show notes: Show Notes: https://restauranttopia.com/episode-78-how-to-design-a-profitable-catering-program/

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Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Read more for show notes: Show Notes:

https://restauranttopia.com/episode-77-are-people-leaving-the-restaurant-industry-for-work-from-home-jobs/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more!

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Check out the show notes at https://restauranttopia.com/category/podcast-episodes/

Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

https://restauranttopia.com/episode-76-marketing-hacks-to-increase-ticket-size-with-josh-kopel/

Restaurant Marketing School Podcast https://restaurants.yelp.com/hospitality-marketing-podcast/

https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/ Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Read more for show notes: Show Notes:

https://restauranttopia.com/episode-75-simple-is-best-but-it-is-not-easy/

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Read more for show notes: Show Notes:

https://restauranttopia.com/episode-74-yelp-its-a-powerful-tool/

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

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Read more for show notes: Show Notes:

https://restauranttopia.com/episode-73-restaurant-website-mistakes-that-you-may-be-making/

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

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Read more for show notes: Show Notes:

https://restauranttopia.com/episode-72-review-of-roadrunner-a-film-about-anthony-bourdain/

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Read more for show notes: Show Notes: https://restauranttopia.com/7-books-every-restaurant-owner-and-operator-must-read/

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

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Read more for show notes: Show Notes: https://restauranttopia.com/the-surprise-restaurant-manager-by-ken-mcgarrie/

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https://restauranttopia.com/the-surprise-restaurant-manager-by-ken-mcgarrie/

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

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Read more for show notes: https://restauranttopia.com/the-surprise-restaurant-manager-by-ken-mcgarrie/ VIP TEXT Group https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don’t worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/ Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Read more for show notes: Show Notes: https://restauranttopia.com/episode-67-fryer-shortening-the-best-way-to-get-the-best-life-out-of-your-oil/

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Episode 65 Drive More Revenue by Making Your Restaurant More Family-Friendly

Is your restaurant family-friendly? Children are often making the restaurant selection for the family. The days of seen and not heard are over. The decision-maker in the family is now the children. What better super fan promoter can you have than kid's clamoring to eat at your restaurant?

Families frequent places that have creative ways to make parents and kids feel more comfortable. Families want to be entertained and have fun at your restaurant. You don’t need a gross playroom like a national chain to drive families into your restaurant.

You probably already do the basics like, highchairs and a discounted kid's menu, and changing tables in EVERY restroom. Here are a few pro tips on how to make your restaurant more inviting for families:

Read more for show notes:

Show Notes: https://restauranttopia.com/?p=883

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Show Notes: https://restauranttopia.com/episode-64-do-you-want-your-kids-to-work-at-a-restaurant/

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Show Notes: https://restauranttopia.com/episode-63-it-is-about-you-not-them-you-are-the-average-of-the-5-people-you-spend-the-most-time-with/

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Show Notes: https://restauranttopia.com/episode-62-hospitality-101-with-aunt-polly-and-cousin-anna/

At 92 and 86 years young respectively, Polly and Anna still entertain friends and family more than often, and in fact, Polly only aspires to have a full table of smiling faces. It’s that pleasing people that drives her…that service and that tending to others’ needs for her own satisfaction. At some point, most of us were fueled by the same…hell, it is a lot of the reason we do what we do in the first place. We in the business could take a few notes from these two dynamos. While they are not in business, their sense of hospitality is off the charts. Anna’s secret? You just have to love them. At all costs, love them! By putting their guests first, they then become fulfilled. The same applies to your restaurant, but fulfillment not only takes the form of pleasing guests but also through increased business. In a world with a business-first mentality, focusing on the most amazing hospitality serves as a major competitive advantage, and you may just find yourself enjoying the ride a bit more. Smiling faces and truly appreciative guests tend to fuel a very positive, feel-good fire within. It seems a lot of the industry is losing sight of why we are in business in the first place. Take a note from Polly and Anna – serve others first and the rest will come!

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Show Notes https://restauranttopia.com/episode-61-how-to-recognize-employees-excellent-performance/

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

War for Talent in a Post Pandemic World

Show Notes: https://restauranttopia.com/episode-60-the-war-for-talent-in-a-post-pandemic-world/

Labor Shortage Defined:

Simply put: Employers in the restaurant sector cannot find workers to perform the job at the current wages they’re offering.
- Wages do not necessarily mean $

Labor Shortage Causation:

Outlook:

Tactics:

Pro Tips (Courtesy of Chuck Helden, Professional Recruiter and Friend of the Show!)

Good Read: https://www.eater.com/2021/4/26/22403613/restaurant-industry-labor-shortage-culinary-agents

Listen to this Episode of Restauranttopia for Pro Tips from Bret Roth to make your patio amazing.

https://www.linkedin.com/in/bret-roth-8a022395

Show Notes: https://restauranttopia.com/episode-59-pro-tips-for-an-amazing-patio-season/

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

On this week's episode, we have Josh Lang of Pink Cloud Media. Josh cut his teeth in Las Vegas but started from humble beginnings with his first job at McDonald's as a 15-year-old in Milan, Ohio. Josh talks about how your restaurant can open in a new location. Whether it’s across town or across the country, Josh gives you great tips on how to successfully open your next unit.

https://restauranttopia.com/episode-58-marketing-a-new-restaurant-location-with-josh-lang/

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

https://youtu.be/Z6_bHb0z-Co

Episode 57: What you need to know about the SBA Restaurant Revitalization Fund.

https://restauranttopia.com/episode-57-what-you-need-to-know-about-the-sba-restaurant-revitalization-fund/

Relief is finally here!!! Funds have been made available by the Small Business Administration (SBA) through the $28.6B Restaurant Revitalization Fund (RRF). As funds are limited, we encourage you to learn more and submit your application today.

Questions?
• Call the SBA hotline at 844-279-8898 (Monday-Friday 8am-8pm ET), reach out to your local SBA District Office for tailored regional SBA support, or visit the SBA website at www.sba.gov/restaurants

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Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/

David Ross https://www.linkedin.com/in/david-ross-b6b39175/

Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Listen to Brian Seitz and Pablo Lopez to help you enhance the customer experience, train your staff and design your coffee menu to drive bigger ticket sizes.

https://restauranttopia.com/bonus-episode-drive-after-dinner-revenue-with-great-coffee/

https://restauranttopia.com/episode-56-your-restaurant-can-increase-ticket-size-with-dessert-and-coffee-sales/

Your Restaurant Can Increase Ticket Size with Dessert and Coffee Sales. How to increase ticket size at your restaurant? A great technique for boosting profits is to increase the average order amount per customer. In this episode, we show you easy and simple ways to wow your customers with desserts and coffee. Each additional after-dinner item you can add will increase the ticket size and expands a restaurant’s margins. Listen to Chef Hamilton, Brian Seitz and Pablo Lopez to help you enhance the customer experience, train your staff and design your dessert/coffee menu to drive bigger ticket sizes.

We want to send a thank you to the following:

https://www.hillcrestfoods.com/ https://www.tri-c.edu/programs/hospitality-management/culinary-arts/index.html

Mocina Coffee https://www.mocina.coffee

https://pierres.com/

https://alamarra.com/

https://restauranttopia.com/episode-55-put-the-salary-on-the-job-post/

Labor is one of the biggest costs that operators have to manage and contend with. Given this, it is no secret that cutting costs in this department are ubiquitous.

Strategies such as clever schedules, phase-outs, breaks, menu pricing and cross-training are all recommended and welcome. For a manager, this ideal can become somewhat of a sport and maybe even a passion.

Ultimately, it resembles a chess match, but the consequences reach far beyond taking a simple “L” in a friendly game. It can lead to deteriorated guest satisfaction by way of overloading a short staff with an influx of business, or employee burnout as a result of demanding too much from them on a regular basis.

One move in this game that is not recommended is the “competitive wages” play. Throughout my career, I used this strategy often and ultimately to my detriment. Many employers in this industry simply will not commit to a wage on their job postings as a means of making sure they don’t overpay for a prospect, and perhaps so they don’t lose out on another because the posted wage is just too low to persuade anyone.

Once I got the prospect in for an interview, the very last thing we discussed, even after a working interview, was “How much do you need to make?” While waiting for the answer, I would sit and hope they fell in my range if not on the low side.

https://restauranttopia.com/episode-54-how-to-price-your-restaurant-menu-properly-long-term/

How to price menu properly… Long Term.

Your menu is your #1 marketing piece and should be updated to reflect new trends, fresh ideas and be costed and priced properly for adequate profit. As Paul Saginaw from Zingerman’s says “It is irresponsible to not make a profit.”

Food Cost your menu: Amazing how many restaurateurs don’t know their food cost.
- What does your menu run theoretically with your current pricing and cost of goods? This should be looked at versus your Actual Food Cost with waste, over/under portioning, potential theft, etc.…
- Focus on Gross Profit on each dish and by category on menu. You will never take Food Cost percentage and deposit it in the bank.
Menu price bench marking: Look at what other restaurants that you would want to emulate, share you customers with or are just geographically close to you.
- Look at their menu pricing versus yours and “Pattern” this price difference.
Raising prices in an uncertain world:
- This is Pent up demand coming out of the Covid-19 Pandemic. People want to get out and enjoy their favorite local spots again.
- QSR Magazine did a consumer survey: Customers will spend twice as much money per month at restaurants that meet their cleanliness standards.
  - Article Survey Link
Knowing Inflation is the key. You can count on 3% inflation each year and potentially more this year with the increased pressure on the supply chain.
- Restaurant with $1M in Top Line Sales with inflation (3.5%) is losing 10k per year.
  - That same restaurant purchases around $300K – 3.5% = $10.5K spend that is not recovered
  - It only takes a raise in menu price by 1% to cover this Inflation increase.
    - ½% twice a year will do the trick!
  - Strategic changes:
    - Changing menu every 6 months you can add variety and give customer value with correct pricing.
    - If you never change menu and do price increase every 3-5 years... your customers will notice increases. You are putting more attention on pricing the longer you don’t change.

Always provide Hospitality and EARN the money. Don’t take customers for granted.

Someone is spending their most precious asset with you. Their time… Give them a value!

Show Notes: https://restauranttopia.com/episode-53-issues-with-the-supply-chain-have-a-great-effect-on-your-restaurant/

https://restauranttopia.com/episode-52-creating-an-impression-that-lasts-with-bob-pacanovsky/

How many of your staff work in the Marketing & PR department of your company? The answer should be – all of them. Most customers coming to dine in at your restaurant or picking up food to go may never meet the owner, chef, etc. Their entire impression of your company could be formed by who served them, talked with them, etc. Is your staff the best marketing for your company?

How can your staff become skilled at marketing your restaurant? Train them on how to create an Impression that LASTS. LASTS is an acronym for –

How you LOOK
How you ACT
How you SPEAK
What your TACT is (how you behave)
How you SERVE

Jocko Willink's methods for success were born in the SEAL Teams, where he spent most of his adult life, enlisting after high school and rising through the ranks to become the commander of the most highly decorated special operations unit of the war in Iraq. In Discipline Equals Freedom, the #1 New York Timesbestselling coauthor of Extreme Ownership describes how he lives that mantra: the mental and physical disciplines he imposes on himself in order to achieve freedom in all aspects of life. Many books offer advice on how to overcome obstacles and reach your goals―but that advice often misses the most critical ingredient: discipline. Without discipline, there will be no real progress. Discipline Equals Freedomcovers it all, including strategies and tactics for conquering weakness, procrastination, and fear, and specific physical training presented in workouts for beginner, intermediate, and advanced athletes, and even the best sleep habits and food intake recommended to optimize performance.

Show Notes
https://restauranttopia.com/episode-51-discipline-equals-freedom/

Discipline Equals Freedom: Field Manual

They Make 100’s of Decisions When You Are Not Around

Every, single one of us makes hundreds, if not thousands, of decisions daily. The quality of decision typically dictates the outcome of how our day progresses, or at least until we hit the next intersection.

As a leader, you are typically more advanced in both experience and quality of decision-making as a result of you learning throughout the years. Even with this, we all still make some pretty bad decisions.

Your staff probably is not as experienced, mature, driven, or dedicated as you are. After all, that is probably why were appointed to lead them! If you are capable of making bad decisions, imagine what they are capable of.

Many times, you catch them in the act of making a bad decision and are able to offer some sort of consult that leads to a better outcome. Exponentially more times than that, they make decisions without your presence.

Nervous? Maybe you should be! How do you know they are making the best decisions on your company’s behalf?

https://restauranttopia.com/do-you-know-how-many-decisions-do-your-employees-make-each-day/

There are many things that challenge a restaurant owner. We wanted to take some time to narrow it down to what we feel the top Challenges (or as we like to call, Opportunities) are in the restaurant industry as we see it. Each of these could be their own “Super Episode” and we may just do that in the future.

https://restauranttopia.com/episode-49-3-challenges-that-face-restaurants-and-how-to-handle/

You’re a Role Model…It’s part of the Job

Think back to your first job. Whether you were a dishwasher, line cook, busser, or host, the manager who brought you on board is most likely who you looked to for daily approval. Many times, if they lived up to the task, you even modeled your behavior after them! Why wouldn’t you? After all, they were in charge of both your professional and financial wellbeing, and often served as the benchmark for success in your eyes.

In a position of leadership, you become a role model whether you like it or not. It isn’t up to you, and it simply comes with the job. No matter the time of day, your behavior is being quietly monitored by those who look up to you!

Great leaders are cognizant of this and understand the words they say carry tremendous weight. They can truly mean the difference between a great day and a terrible one for those you manage even though they may seem inconsequential to you.

As a leader, are you wielding this power with the appropriate level of responsibility?

https://restauranttopia.com/episode-48-youre-a-role-modelits-part-of-the-job/

In the Trenches: Listener question Angela from Ingonish is a Canadian rural community in northeastern Victoria County, Nova Scotia

This is my understanding of the two questions.

How to know when to delegate?

How to stay motivated?

https://restauranttopia.com/episode-47-in-the-trenches-with-a-listener-question/

Episode 46 How To Audit Your Digital Assets

A key requirement to managing your Digital Assets is to have a comprehensive list of all your assets, where they are located and who has access. Unlike your physical assets, it is not that easy to find your online account information. Without the proper authorization, it can take weeks to get a provider to give the legal owner access if that person did not set up the account.

A great inventory can take many forms. We put together this digital Asset Audit to help you get started.

https://restauranttopia.com/episode-46-how-to-audit-your-digital-assets/

iTFiXZLUd3EvdoJ0AcWw

Everyone who has worked in the Restaurant industry knows the common goals. Sometimes they seem very attainable and sometimes they feel like pipe dreams.

Sales Goals: Top line Revenue, Catering, Delivery, Events, etc.

Cost Goals: Food Cost, Labor Cost, Fixed Expenses

Profit Goals: Net Profit % and $

Menu Goals: Size, Quality, Pricing & Profitability

Many Others…

https://restauranttopia.com/?p=603

Episode 44 The Anatomy Of A Social Media Post with Bonus Interview of Dominic Lofreso️

Exemplified EMPATHY
The worlds are joined at the ticket machine on the expo station
Training
Mandated behavior
Communal meals; daily activities
Team building (Cheesy, I know)
It’s a culture thing and the leaders are the examples
The divide is fundamentally created or bridged at the top of any organization!

https://restauranttopia.com/episode-43-the-great-divide-foh-vs-boh/
Episode 43: The Great Divide: FOH vs. BOH

How to Show Your Customers Appreciation. 1. Loyalty program

If you don’t have a loyalty program, Start a Loyalty Program NOW!!!! 2. Say “Thank You”

Pro Tip: Create a Thank You Video

Create a Thank You Video

A simple video from your phone will be perfect! This video doesn’t have to be high-tech to make If you have the knowledge and the time to edit in your store’s graphic, even better! Text or email the thank you video to new customers after they get take-out with just a simple thank you and let us know if there is anything we can do better. This will set you apart from the competition and get those customers back in your restaurant.

Know your customers and remember them
Exclusive Announcements and Offers via text and E-mail
Recognize your customers on Social Media
Name a customer of the month
Customer appreciation day 8. Give Discounts and Freebies (unexpected) 9. Everyone loves free swag. 10. Make it personal!!! Send follow-ups to new customers, loyalty sign-ups, catering orders, etc. https://restauranttopia.com/?p=580

Show Notes https://restauranttopia.com/episode-41-how-to-handle-customer-complaints/

How to Handle Customer Complaints

Being in the hospitality industry our hopes are that every day we delight guests and never have a complaint. However, we cannot make everyone happy and we also will have times that our staff our even ourselves will not live up to the expectations of the customer 100% of the time. This episode focuses on the top areas that restaurants see the most complaints and how to avoid and handle them.

Episode 40: Restauranttopia BEST of 2020

We want to thank all of our listeners for their support in 2020.

We had a great time doing the podcast last year and we put together a montage of some of our favorite clips.

This year we have a ton of great episodes planned and even more interviews with industry professionals.

Dave Anthony and Brian will continue our mission to help local independent restaurants succeed through sharing ideas and connecting solutions to problems

Check out the show notes: https://restauranttopia.com/episode-40-restauranttopia-best-of-2020/

https://youtu.be/1f7U27h9nkE

Notes: https://restauranttopia.com/episode-39-step-by-step-lists-on-lists/

Missing an appointment, overlooking a prep item or even forgetting about an important request off may seem like small things but can have a major impact on your people.

While some things may not be at the top of your list, they could be #1 for someone you know and love.

Guest: Mr. Chip Klose https://www.linkedin.com/in/chip-klose-56880424/

Chip Klose Creative http://www.chipklose.com/

Restaurant Strategy Podcast http://www.chipklose.com/podcast

For me so much of this starts with shifting your mindset. Yes there are things we can do… tactics we can put into practice, but none of them will work very well without a strategy. So that’s why my podcast is called RESTAURANT STRATEGY… and in fact I very often say on the show: “marketing of the thing can’t make up for the thing.” Real marketing work begins at a foundational level. You can’t have a mediocre product and then tell people through marketing that it’s great. It might work for a little while, but eventually people will learn the truth. The best way to market a business is to create a product or service that is so remarkable that people can’t help but love it and talk about it. Certainly we can think of a hundred examples of this.

Check out the show notes:

https://restauranttopia.com/?p=537

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

Youtube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

For me so much of this starts with shifting your mindset. Yes there are things we can do… tactics we can put into practice, but none of them will work very well without a strategy. So that’s why my podcast is called RESTAURANT STRATEGY… and in fact I very often say on the show: “marketing of the thing can’t make up for the thing.” Real marketing work begins at a foundational level. You can’t have a mediocre product and then tell people through marketing that it’s great. It might work for a little while, but eventually people will learn the truth. The best way to market a business is to create a product or service that is so remarkable that people can’t help but love it and talk about it. Certainly we can think of a hundred examples of this.

So to get started I think there are 10 things people can do right away. But we’re going to go through this list and you’re going to want to ignore the first 5. I’ve been doing this for a long time and I’ve seen it happen over and over… but the last 5 are worthless without the first 5. We have to start by shifting your mindset.

Mr. Chip Klose

Chip Klose Creative

http://www.chipklose.com/

Restaurant Strategy Podcast

http://www.chipklose.com/podcast

Show Notes

https://restauranttopia.com/episode-37-10-steps-every-restaurant-owner-should-take-to-get-started-with-marketing-with-chip-klose-part-1/

Episode 36: Interview with Bruce Nelson, author of Restaurant Management: The Myth, the Magic, the Math

https://restauranttopia.com/episode-36-interview-with-bruce-nelson-author-of-restaurant-management-the-myth-the-magic-the-math/

Bruce Nelson’s restaurant career spans over four decades and includes working every conceivable position within a restaurant. Career highlights include Catering Manager for D’Amico + Partners’ Atrium Catering, General Manager at Cossetta’s Market and Eatery, General Manager at Suite Life Catering at Target Center, Chef Instructor for Le Cordon Bleu and CFO of Nova Restaurant Group. Mr. Nelson leadership style incorporates ethics, humor and a fair dose of sports analogies. His business philosophy teaches that all forms of free commerce are predicated on both customer and business benefiting from the exchange of goods and services. Being a successful business operator does not mean creating a scenario where one party can win if the other party loses but to develop an environment where both parties win. Therefore, successful businesses need to look at the goal of profitability as a puzzle to solve, rather than a battlefield to conquer. Mr. Nelson’s passion lies in teaching restaurant operators how to solve the profitability puzzle.

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

Youtube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

The restaurant business is a simple business where you make money selling food and drink. However, this process of making money can be done randomly or can be done strategically. We feel that the latter is the way to do it! This episode breaks down some ways to strategically do just that.

What gets measured gets managed. Operators that don’t know where they are, are Operators that aren't maximizing profits. Knowing your current food cost and gross profit numbers for your menu is the first step to understanding the profitability of your menu and where you can make improvements and avoid places that are sucking up your profits. Just like getting into your car to go to a destination… You have to know where you start (current menu) and you have to know where you want to go (Improved menu).

Show notes

https://restauranttopia.com/episode-35-specials-vs-features-and-other-things-to-make-more-money/

https://restauranttopia.com/episode-34-drive-time-with-david-ross-part-2/

Relationships:

RELATIONSHIP: the way in which two or more concepts, objects, or people are connected, or the state of being connected.

Life is all about the relationships you have… with yourself and with others around you. What are you doing to have the best relationship with yourself? If you took a hard look at how you take care of yourself, would you treat your best friend the same way? READ THAT TWICE!

Bill Gates & Warren Buffet Relationship

Progress over Perfection:

Progress over perfection is more than a statement. It is a life’s work. I try to spend every day making sure that I learn, grow, love, receive and give a little better than I did the day before. Perfection can be the North Star, but it can also be the thing that ruins us. Having self awareness that perfection is impossible, and progress is the compound effect of incremental improvement each day. Try it… you will see it happen in your own life in front of your own eyes.

Check your Attitude:

Not much to say here. DON’T BE NEGATIVE. PERIOD.

Important vs. Urgent:

Urgent means that a task requires immediate attention. These are the to-do’s that shout “Now!” Urgent tasks put us in a reactive mode, one marked by a defensive, negative, hurried, and narrowly-focused mindset.

Important tasks are things that contribute to our long-term mission, values, and goals. Sometimes important tasks are also urgent, but typically they’re not. When we focus on important activities we operate in a responsive mode, which helps us remain calm, rational, and open to new opportunities.

Link in comments to access the matrix and start using for better decision making and productivity!

The Eisenhower Decision Matrix

Stress & Cortisol:

One of the most amazing things you can do for your health is Remove Stress. Stress wrecks your energy levels, ruins your immune system and puts you generally in a bad mood. Find ways to remove it, release it and avoid it.

Watch the video below to understand why Cortisol was not made for how it affects us in current times.

https://restauranttopia.com/episode-33-real-talk-with-chef-adam-stafford-of-86d-straight-dialogue-w-restaurant-leaders/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

Youtube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Optimizing Google My Business for your Restaurant

Google is trying to provide an answer to most questions without the need to go to a company’s website. That is not a good thing. People can still get directed to your website and you need to keep it fresh and user friendly. However, customers will now be able to get your phone number, address, directions, check out pictures of your business or read testimonials, all from your Google My Business profile.

Why is Google My Business important

8 Google My Business Optimization Tips to Rank Higher on google search and help customers find you. A great way to do this is to optimize your Google My Business interface.

https://restauranttopia.com/episode-32-optimizing-google-my-business-for-your-restaurant/

Generation Z or the I-Gen is a group of people ages 7 – 23 years old that will have a profound effect on your restaurant.

This group also will make up a large amount of your employee pool moving forward. Knowing how they spend and what they want to get out of the work environment is important.

Show Notes https://restauranttopia.com/episode-31-generation-z-and-your-restaurant/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

Youtube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

In continuing the discussion on how to build and gain revenue during the winter months sans a patio, we turn our discussion to incremental improvements that should be made to your roster of goods and services.

We champion the notion that there is not one “cure all” in the inevitable struggle that that will be winter. We firmly believe it will take a collection of efforts and great decisions, along with some luck and a lot of trial and error, to truly move the needle in the coming months. In the spirit of this, we cannot ignore the cocktail game, especially in take out format. The only problem is none of us have ever tended bar! So, we brought in an expert, Tony Thomas.

Tony is a Cleveland native and has been in the bar scene at a very high level for the past 15 years. This man mixes drinks in a way that would make a chef blush.

This discussion is centered around not only amazing cocktails, but how operators without a mixologist on payroll can roll out very strong signature drinks with amazing appeal…easily.

Tune in for Tony’s pro-tips, us gushing a bit over his craft and to learn how to look like a rockstar in the cocktail world!

If we can help you along please just reach out!

Show notes: https://restauranttopia.com/episode-30-to-go-cocktails/

Facebook: https://www.facebook.com/Restauranttopia/
LinkedIn: https://www.linkedin.com/company/restauranttopia
Instagram: https://www.instagram.com/restauranttopia/
Youtube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Check out the show notes https://restauranttopia.com/prepping-your-restaurant-for-winter/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

Youtube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

https://restauranttopia.com/episode-28-evaluating-mental-health-in-todays-restaurants/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

Youtube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Managing your time effectively is a crucial step in being healthy!

Check out the show notes for Episode 27:

https://restauranttopia.com/episode-27-time-management-strategies-of-highly-effective-people/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

Youtube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

In this episode, Brian and Dave dive into a topic that everyone has either participated in or received spam selling.

Email and LinkedIn especially are places where you can receive a lot of unsolicited selling. Although the selling philosophy of “Some will, some won't, so what” and “Sales is a numbers game” is 100% appreciated, there is a right way and wrong way to go about building a relationship and making a sale.

https://restauranttopia.com/episode-26-stop-spamming-me-big-mistakes-salespeople-make-when-prospecting/

Restaurants go downhill all too easily. Sometimes they go out of style, sometimes environmental changes lead to turbulence, but most often it is the restaurant’s performance that leads to decline…and that decline leads to cost cutting, short staffing and even more decline…and it happens slowly and often times unnoticeably in the moment. Over time, it is very evident. In combatting this, the search for continual improvement is imperative to maintaining success.

Show Notes: https://restauranttopia.com/episode-25-never-stop-never-stopping-the-continual-improvement-cycle/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Instagram: https://www.instagram.com/restauranttopia/

Traditional marketing works great for restaurants. Regardless of your restaurant concept, traditional marketing can be just as effective as digital advertising. Check out the show notes for traditional marketing ideas that can deliver solid results:

https://restauranttopia.com/episode-24-traditional-marketing/

Facebook: https://www.facebook.com/Restauranttopia/

LinkedIn: https://www.linkedin.com/company/restauranttopia

Twitter:

Instagram: https://www.instagram.com/restauranttopia/

Youtube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag

Selecting a distributor for your restaurant is not something that should be taken lightly. It is a major decision that will encompass, depending on your concept type, 28-40% of your weekly expenses. It is a partnership and relationship that can make your life easy or create unnecessary frustration. Below we have a few points and references to help you make the right decision.

Check out the show notes:

https://restauranttopia.com/episode-23-selecting-a-distributor/

This is a special treat from our host Dave Ross. Five of David’s drive time post. This will be the first of a two-part collection. Check it out and you will hear David’s take on:

Circle of five
Customer service at Starbucks
Leadership & Performance
Linkedin Spam Rant
Feeding Brain

Learn more about David Ross on his LinkedIn page: https://www.linkedin.com/in/david-ross-b6b39175/

https://restauranttopia.com/episode-22-drive-time-with-david-ross/

Whether you’re a trendy full-service restaurant or a new fast casual concept, LinkedIn marketing for restaurants is an effective way to get new customers and keep current customers coming back. It’s more than just setting up a personal and business profile. However, it does not have to be complicated when you know the best way to use LinkedIn to market your restaurant.

Here’s what you need to know.

https://restauranttopia.com/episode-21-how-to-use-linkedin-to-market-your-restaurant/

https://restauranttopia.com/guidance-and-checklist-for-restaurants-responding-to-employees-with-covid-19/

Put them in a position for 100% success

If they have a mastered skill that they love to do, find out how you can most effectively showcase it!
- They will be happier in their work
- They will succeed easily
- They will do the best by your brand standard
- THEY ARE HAPPY
- Everyone wins
- …or do they?

Menu engineering sounds complicated, as do most things engineering, but it really comes down to just a couple things – adjusting your menu’s content based on profitability and popularity and understanding the basic rules of where to place items on your menu to ensure they are seen. In this episode, we will tell you how to get there, and stay there…with ease. https://restauranttopia.com/menu-engineering/

Utilizing available technologies and resources to perform otherwise complicated and time-consuming tasks allows operators both a huge time savings and the energy to get back to their roots of hospitality…the personal touch a computer simply cannot offer.

We have added links to help guide you through the exploratory process, most of which are simply examples of what is available. Choosing the best fit is dependent on your business and your priorities!

https://restauranttopia.com/big-infrastructure-small-biz-huge-advantage/

Restaurant marketing with Jason Therrien - www. thundertech.com

https://restauranttopia.com/post-pandemic-menus/

An in-depth discussion about what our in-house team of panelists are seeing on the streets:

Innovative menu design and management.
Navigation of Health Department regulations and how they are being enforced.
Repositioning business to adapt to current climate.
Clever management and business practices
How distributors, especially DSRs, can help operators navigate a shaky supply chain while maintaining profits
Understanding how your P&L is affected by a shift in expenses resulting from pivots in business models.

Post pandemic menu trends that operators may want to subscribe to

Less friction in supply chain.
More efficient menus lead to ease of execution.
Heightened cost-effectiveness through simplicity.
Some consumer needs have changed…at least temporarily.
How smaller menus can lead to safer work environments for your staff.

https://restauranttopia.com/whos-right-whos-wrongor-all-we-all-right-and-wrong/

As the anticipation re-opening mounts and operators are clamoring to open their doors, there is a lot to consider, especially where the safety of staff and guests is concerned. Many of these ideas are an aggregate of the top ideas circulating the industry whether at the national, state or local levels. Obviously, no one knows their business like the people who run it, and we hope this Playbook offers some semblance of structure, strategy and insight to assist in how they do things amidst the great uncertainty this pandemic has brought on.

https://restauranttopia.com/re-opening-playbook-post-covid-19/

Full-Time Equivalent (FTE) what are the possible calculations and what matters.

Why dividing by different rates end at the same ratio (unless there is a cap).
How would one with a cap work.
NEW RULE – offer your employees their job and they don’t take it – how it can potentially not hurt forgiveness.
Employment issues

https://restauranttopia.com/episode-12-full-time-equivalent-fte-and-new-rule-on-forgiveness-under-the-paycheck-protection-program-ppp-loans-with-jamie-romano/

https://restauranttopia.com/you-got-your-ppp-loan-now-what-covid-19-dynamic-pro-tips/

https://restauranttopia.com/trying-to-make-sense-of-the-uncertainty/

https://restauranttopia.com/category/podcast-episodes/

The session will include:

An Overview of the SBA Economic Injury Disaster Loan (EIDL) Program
Program Eligibility and Filing Requirements
An Overview of the SBA Paycheck Protection Program Loans (PPP loans).
Program Eligibility and Filing Requirements
Landlord / Tenant Issues
Request a rent abatement from your landlord.
Question & Answer Panel

Hillcrest Foodservice Presenters:

David Ross, Chief Operating Officer
Brian J. Seitz, President of Acquisitions / In-House Counsel
Anthony Hamilton, Chef Instructor KSU / Restaurant Consultant
Jamie Romano, Chief Financial Officer

Guest Panelists:

Matthew Yourkvitch, Real Estate Attorney at Yourkvitch & Dibo
Nancy Valentine, Attorney & Counselor at Law at Miller Canfield

Who has done it well - Pizza –

Why – Food type.
Consumer acceptance

Off-Premise Market Source: Technomic 2018 Next-Level Off-Premise

47% Drive-Thru
35% Takeout
18% Delivery

Players and Market share: (January 2020)

Grubhub 30%
Uber Eats 20%
DoorDash 37%
Postmates 10%

Industry trends – Foodservice habits are shifting

Order size: $33.68 check average
High frequency: 2.5 average monthly consumer transactions
I am increasingly replacing carryout with delivery. 30% somewhat or completely agree 18-34. Overall is 21% - Source: Technomic 2018 Next-Level Off-Premise

Other things to consider:

Gig economy and regulation
Ghost kitchens

Cost to you?

Restaurants pay the services 15% to 30% fees for each order customers place through their platform.
Negotiate the fee. They are battling now for market share.

Cost to do it yourself:

Staffing
Drivers
Cars
W-2 staff cost about 30% more

Pros:

Increased top-line Revenue.
May cut down on the cost of delivery.
Caters to your customer’s wants and needs.
Find new customers.

Cons

Customers are also less likely to ask for menu items that carry higher margins -- including soda and alcoholic drinks.
Cannibalization - Restaurants risk cannibalizing their more profitable dine-in or take-out sales.
Cold food
Delivery services work with several restaurants at a time –
Changing loyalties - Customer loyalty shifts away from the restaurant to the delivery service in third-party partnerships.

How's your G.A.M.E.?

#Gratitude - This is the most important quality you can have. Being grateful for what you have, big or small, will set you up to achieve amazing results in life.

#Attitude - BE POSITIVE. Focus and get rid of negativity. Release negative people from your life and watch things start to flourish.

#Mindset - You can achieve anything you set your mind to. What you consistently focus on will be what you receive.

#Enjoy - Have FUN! Don't take life too seriously! Enjoy Life and the people around you. Once you have the above 3 areas in line you can successfully Enjoy Life!

© David Ross 2019-2020

https://restauranttopia.com/

SUMMARY OF KEY RESTAURANT LEASE TERMS

Business plan
- How many pizzas are you capable of making in a day?
- How many pizzas do you need to sell to break even?
- What is your construction and buildout budget?
- What is your operating budget and estimated operating costs (including CAM, taxes, insurance, percentage rent, permit and license fees, etc.)? Should be <30% of anticipated gross sales.
- How much are utilities each year (be sure to compare to similar restaurant in area, rather than other type of commercial T)?
Permitting and licensing
- Issue: T cannot obtain permits, licenses, etc. to operate
- Terms: Right to terminate that includes the following:
  - T must diligently pursue within reasonable contingency period
  - Identify each necessary permit, license, approval
  - LL has right to pursue permits if T unable
  - Termination fee (usually includes out-of-pocket costs to lease to T, such as brokerage commissions, etc.)
Delay in Delivery of Possession
- Issue: LL doesn’t complete work on time or holdover T won’t leave
- Terms:
  - Delay rent commencement until after punch list completed and possession delivered.
  - Require LL to evict holdover T
  - Termination right after reasonable time
Build-out, improvements, FFE
- Issue: What needs to be done? Who does what? Who pays for what? Who gets to keep what at end of lease term?
- Terms:
  - Due diligence before and after LOI. Consult professionals to draft construction plan and budget.
  - Exchange and approval of T’s and LL’s Plans. Specify process, timelines, deadlines, scope and standards.
  - Build-Out Scope & Cost.
    - Who is responsible for what? LL deliver in Vanilla Box/Shell? How many outlets needed?
    - Cost of build-out; T Allowance.
      - T Allowance – capped at $/sq. ft.
      - Split – LL will likely demand a cap on its costs if splitting with T. Make sure cap is reasonable and large enough to include any structural, roof, shared space improvements.
  - Signage. What will LL approve/allow? Does T have franchise agreement requirements?
    - Common issues: Bowflags, signs secured to roof or face of building, pylon signage, lighting and maintenance of signage.
  - HVAC/grease trap. Specify who will be responsible for installation and maintenance. If LL installs, LL should warrant it. If it runs up to roof, LL may prefer to install & maintain and pass costs on to T(s). LL may require preventative maintenance contract for HVAC service.
  - Utilities. Items to flush out:
    - Separately metered?
    - Tap-in/connection fees – place on LL, if possible
    - Who will be responsible for bringing utilities to the premises? If it’s a large enough job, it should be LL’s responsibility.
    - Specify in LOI utilities that must be in premises upon Delivery of Possession (e.g., retail electricity use 200 amp vs restaurant use 1200 amp)
    - Is an easement required to install/maintain utilities?
  - FFE & Removal.
    - Identify what will remain property of T, what becomes property of LL, what must be removed at end of lease term, etc.
    - T responsible for any damages caused during removal.
  - LL’s lien. Negotiate out of or compromise by subordinating LL’s lien to any other liens if T’s FFE are financed.
Maintenance
- Issue: restaurant has special maintenance considerations
- Terms:
  - Shared equipment/services. LL should maintain, pass costs to Ts based on proportionate share or usage, as restaurant Ts produce more trash, require more frequent HVAC cleaning, etc. than other commercial Ts.
  - Single-user equipment/services. T should maintain, unless LL better equipped to do so and pass costs to T.
    1. Preventative maintenance contract maintained by T
  - Dumpsters and used oil storage. Restaurants make more trash and require refuse for used oil. LLs require trash to remain in designated areas. T must ensure enough dumpsters and in convenient location for frequent and late runs to dumpsters.
  - Pest control.
CAM Expenses
- Issue: LL wants to include everything and increase annually without limit.
- Terms:
  - Comparable estimated costs. During LOI stage, as part of due diligence.
  - Limit definition of CAM by excluding the following:
    - costs of sale, financing, refinancing, mortgaging, selling or change of ownership of the building or improvements;
    - moving expenses of other Ts;
    - any costs, fines or penalties due to LL’s violation of law, code, ordinance, etc.;
    - interest portion of capitalized leases;
    - cost of repairs caused by LL's negligence or intentional misconduct;
    - amortization of mortgages;
    - depreciation of the property;
    - leasing commissions or legal expenses from lease negotiations;
    - costs arising from the presence or removal of any hazardous or toxic wastes, materials, or substances (can limit by excluding costs caused by T, in which case T shall be responsible);
    - LL's personal property or income taxes;
    - percentage rent;
    - promotional charges;
    - merchants’ association dues; and
    - capital expenses.
  - Non-cumulative cap on the annual increase of 3-5%.
Percentage Rent
- Issue: LL wants to collect a percentage of annual gross revenues over a certain threshold.
- Terms:
  - Negotiate out, if possible.
  - Exclude as much as possible from “gross sales/revenues” definition, including:
    - Any items that produce little or no profit
    - Amounts T does not actually keep (e.g., sales taxes paid by T directly to the government, refunds);
    - Amounts earned from incidental or ancillary services
Gross Sales Termination
- Issue: T’s gross sales are so poor that T is struggling to operate or pay rent
- Terms: T can terminate the lease if annual gross sales below a certain threshold.
  - Items to negotiate:
    - Threshold amount
    - Period during which T’s gross sales are measured. T wants it earlier (so that T can terminate sooner), LL wants it later
    - Termination fee. Made up of several months’ rent, unamortized brokerage commissions and build-out costs
Permitted Use.
- Issue: LL wants to control T mix and prevent T from switching to an undesirable business or violating another T’s exclusivity clause
- Terms: T should negotiate to make this provision as broad as possible.
  - Compromise as follows:
    1. T agrees not to violate exclusivity clauses of other leases
    2. Incidentals are permitted
    3. Limit square footage allocated to or gross revenues received from a broader use outside of the permitted use
  - Example: Starbucks selling coffee-related merchandise and music in a shopping center with other big box or music stores selling the same.
Exclusivity
- Issue: competing business opens in shopping center, threatening success of T’s restaurant
- Terms: Prohibit LL from leasing to a competing business within the shopping center. Negotiate the following items:
  - Definition of “Exclusive Use.” Identify the type of restaurant and food
    1. E.g., Panera’s lease prohibits other Ts from selling sandwiches, but does not define a sandwich. Qdoba opens up, the court holds burritos and tacos are not within the common definition of “sandwich” and thus LL did not violate Exclusivity provision by leasing to Qdoba.
  - To whom it applies. Future Ts, those with a nominal percentage of square footage and/or revenues from exclusive use
  - LL’s duties to enforce. Balance with LL’s desire to keep Ts
  - T’s remedies. Liquidated damages, termination (compromise by contingent on low gross sales), rent abatement
  - When exclusivity right is terminated. E.g., T assigns lease
Guaranty
- Issue: T is new business, or finances not strong, etc. and LL requires business owners to personally guaranty lease
- Terms: Limit with the following provisions:
  - Guaranty terminates after certain time if T does not default beyond cure period
  - Limit the amount of money guarantor can be liable for (e.g., so many months of rent or damage to building up to dollar amount)
  - Offer greater security deposit or pre-paid rent
Security Deposit
- Issue: LL requires T to pay deposit equal to one or two months’ in addition to first month’s rent before business even open
- Term: The Security deposit is applied to rent after a certain time if T does not default beyond any cure periods

https://youtu.be/obOM5ZbQy9M

https://restauranttopia.com/

https://youtu.be/sdpdJ1bR-rg

Episode: 3 – Hiring and training your way to a great culture

https://restauranttopia.com/

There are some disadvantages in being an independent operator in the restaurant scene. Brian, Dave and Anthony unpack what some of these are, stereotypically speaking. Discussions include emotional decision making, a lack of next-level company organization and how to maintain an effective infrastructure without corporate support. Ultimately, it is imperative to understand these disadvantages so that the operator can reduce the negative impact these disadvantages can have. They may seem overwhelming, but there are resources out there!