Welcome to The Restaurant Coach Podcast. It is the cure for the common restaurant. This is episode number 18 and I am honored to have as my guests Andrew Carlson author of Customer Service is the Bottom Line and Bruce Irving from Smart Pizza Marketing. This segment was from my Facebook Live Show on Monday evening at 7:30 pm MST. Tonight we talk about crushing your goals for the year!
Links:
The Restaurant Coach Facebook Page
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Welcome to The Restaurant Coach Podcast. It is the cure for the common restaurant. This is episode number 17 and I am honored to have as my guests Andrew Carlson author of Customer Service is the Bottom Line and Bruce Irving from Smart Pizza Marketing. This segment was from my Facebook Live Show on Monday evening at 7:30 pm MST. Some great tips in here for getting more from yourself and your restaurant.
Links:
Join me live for the show!
The Restaurant Coach Facebook Page
Download my Manifesto for Outstanding Restaurants
My Book: Your Restaurant Sucks! (get the paperback and you’ll get the Kindle Version for FREE!)
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Welcome to The Restaurant Coach Podcast. It is the cure for the common restaurant. This is episode number 16 and I am honored to have as my guest, a friend, and fellow industry expert Kelley Jones to the show! Kelley is an icon in the restaurant and bar industry.
Kelley Jones is the founding partner of Hospitality Alliance and principal of Kelley Jones Hospitality with offices in New York City and Las Vegas. His ventures include the Mayfair Hotel in Los Angeles, California; The Dapper Doughnut and Proof Tavern in Las Vegas, Nevada. Kelley has been retained by ITV Studios to create “Hell’s Kitchen the restaurant” which ITV plans to roll out internationally and retained by The Related Group in Miami, Florida as asset manager for their F&B operations at Hyde Beach Kitchen & Cocktails. Jones instructs the culture and leadership training for all managers and team members for the Madison Square Garden Company at their venues including LA Forum, Chicago Theater, Beacon Theater, MSG and Radio City Music Hall. He trains teams at Newark Airport for OTG Management and Tom Bradley International Terminal at LAX for Westfield. Jones launched Gaku Ramen, loosely translated in Japanese to “educated noodle”, in Burlington Vermont with a planned expansion into college towns across the North East.
Previously, Jones opened Hops & Harvest with James Beard award winning partner Bradley Ogden, an American farm to table comfort food concept. He also partnered with Top Chef Angelo Sosa on Poppy Den an Asian gastro-pup and retained Sosa as his culinary consultant at The Malibu Inn on Malibu Beach, California. He partnered with Iron Chef Geoffrey Zakarian at Tudor House and HIGHBAR on Miami’s South Beach and opened Todd English Pub as managing partner in Las Vegas. He created Suite & Tender at the Se Hotel in San Diego and Eden on Miami’s South Beach, both with Michelin 2 Star Chef Christopher Lee.
Jones has been on the opening executive teams of some of the country’s leading hotel brands including The Monaco Washington DC, Hudson New York, Clift San Francisco, Argonaut San Francisco, and Mandalay Bay Resort & Casino Las Vegas. Jones has managed the operating teams of eight of the top 100 highest grossing restaurants in the country and has led the opening teams of five of the top 100 highest grossing restaurants in the United States. Jones held senior executive level positions with three of the top 75 multi-concept restaurant operators in the country (#’s 3,7 and 15) as ranked by Restaurant & Institutions Magazine.
Because of his expertise in the hospitality industry, Jones is often tapped to share his views and insight at conferences around the country including National Restaurant Association Show, Nightclub & Bar Show, Hospitality Design Boutique Expo, ALSD Conference, RD&E Conference, G2E Summit, the inaugural Independent Lodging Congress, Temple University School of Hospitality and Tourism, Florida International University and UNLV. He has been interviewed and quoted in industry magazines such as Nations Restaurant News, Restaurant & Institutions, Market Watch, Cheers, Restaurant Business, Food and Beverage Underground, Food Arts, Hospitality Design, Tasting Panel and Wine Enthusiast.
Join me live for the show!
The Restaurant Coach Facebook Page
Download my Manifesto for Outstanding Restaurants
My Book: Your Restaurant Sucks! (get the paperback and you’ll get the Kindle Version for FREE!)
Podcast: Play in new window | Download
Subscribe: RSS
Welcome to The Restaurant Coach Podcast. It is the cure for the common restaurant. This is episode number 15 and I am honored to have as my guest, a friend, and Shamrock Foods Consultant, Ron “Bo” Bryant on the show!
At Shamrock Foods, he is the Architect of Emerging Chains Consulting & Development. Customized consultation services for large emerging concepts to capture and compare efficiencies, best and next practices, organizational development, technology innovations, profit strategies and scalability for sustainable, responsible and profitable growth.
Connect with Bo on LinkedIn
Join me live for the show!
The Restaurant Coach Facebook Page
Download my Manifesto for Outstanding Restaurants
My Book: Your Restaurant Sucks! (get the paperback and you’ll get the Kindle Version for FREE!)
Podcast: Play in new window | Download
Subscribe: RSS
Welcome to The Restaurant Coach Podcast. It is the cure for the common restaurant. This is lucky episode number 14 and I am honored to have as my guest, a friend, and marketing expert Nick Fosberg on the show.
Who is Nick Fosberg? Let me allow him to tell his story….
“To make a long story short, I’ve been in the bar business s since the day I was born, at the age of 26 I bought my first bar from my father. I thought I knew it all but I was wrong. After 6 months of owning the bar I had 3 new bars open in my area, the economy was forcing my loyal regulars to hold on even tighter with their money, and the truth is, I was clueless about how to attract new paying customers.
On the verge of going bankrupt, I looked into every industry website, magazine, and book on how to increase my sales and profits and how to get new customers in my doors then turn them into repeat loyal customers. The results…. I found no answers that gave me a direct answer.
Nick Fosberg
So I started buying small business marketing books, courses, and going to seminars. I became a marketing junkie, but the problem I then had was “Information Overload.” I didn’t know exactly where to start. I became even more desperate and reached out to a small business marketing coach and said “Here’s where I am in my business, here’s where I want to be, I don’t give a shit what it takes to get me there, just show me and tell me what I need to do and I’ll do it!!”
Within 8 months of working with my marketing coach, I doubled my sales, and I had a consistent flow of new customers coming in my doors. What he taught me was a completely different and unique way to market my business. A way that made me stand out from my competition, that attracted new customers easier than anything I had tried before and turned a good percentage of them into loyal regulars. He showed me how to nearly eliminate any risk on my marketing dollars…..And when you can nearly eliminate any risk on your marketing dollars, you can dominate the competition.
After being interviewed by Nightclub & Bar, Bar Business Magazine, and On Premise Magazine for one of my most successful & profitable promotions that my marketing coach and I had created, I started to get e-mails and phone calls from bar owners around the country, asking me for advice. I’m not going to lie, I was a little flattered, but it felt good being able to help owners, provide them with advice, and have them thank me for making their lives more profitable.
This is when I decided to start Bar Owner Marketing Systems / Bar Restaurant Success and provide our industry with the most important and valuable answers everyone is looking for… How to get more new paying customers in our doors, with very little risk on our marketing dollars, and how to create highly profitable promotions that provide us with big pay days.
I’ve now become the industries leading marketing and promotional authority & I’ve helped hundreds of bar owners all over the US and Canada take their business to the next level by applying my LRVO Marketing & Promotional Formula into their business.
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Welcome to The Restaurant Coach Podcast. It is the cure for the common restaurant. This is lucky episode number 13.0 and I am honored to have as my guest, a friend, fellow Foodable TV Industry Expert and culinary professional, Chef Jim Berman on the show. This interview was taken from the RCU Facebook Live Interview Series. Jim is a true pro and his passion for the culinary arts comes through with his wit, humor and insight into what it means to be a chef today. Lots of information in this episode so enjoy.
This RCU Live Event is sponsored by The Restaurant Coach™ University, the premier online learning platform for restaurants that want to maximize their potential and who understand that school is never out for the professional.
Find him here: Jim Berman
Connect with Jim on Social Media:
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Welcome to The Restaurant Coach Podcast. It is the cure for the common restaurant. This is episode number 12.0 and I am honored to have as my guest, a friend, mentor, and a true restaurant consulting legend, Rudy Miick on the show. This interview was taken from a Facebook live interview. Rudy was kind enough to do this interview while on the road working. His passion for restaurants and leadership really come through on this interview. Rudy delivers valuable insight on how you can improve your leadership game at your restaurant. Enjoy.
This RCU Live Event is sponsored by The Restaurant Coach™ University, the premier online learning platform for restaurants that want to maximize their potential and who understand that school is never out for the professional.
His website: Rudy Miick
Connect with Rudy on Social Media:
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Welcome to another RCU Live Event sponsored by The Restaurant Coach™ University, the premier online learning platform for restaurants that want to maximize their potential and who understand that school is never out for the professional.
Tonight we are going to talk about three really fun topics on this episode: wine, teamwork and culture with probably the happiest man in Chicago…Brian Duncan from Down to Earth Wine Concepts and well known in The Windy City from his days as the owner of Bin 36. Brian’s knowledge, passion, humility, and humor are the elements that truly make him a great leader.
He is part of an amazing new website that has an incredible amount of information about wine (of course), it’s call Go Wine!
His website: Go Wine
Connect with Brian on Social Media:
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Welcome to another RCU Live Event sponsored by The Restaurant Coach™ University, the premier online learning platform for restaurants that want to maximize their potential and who understand that school is never out for the true professional.
Tonight we are going to talk about a topic that is always a hot button with restaurants and that is customer service. Customer service has really taken a beating over the last few years and to help me talk about why it has happened and what you can do to turn that around I am very honored to welcome Andrew Carlson to the show.
His website: Andrew Carlson
Connect with Andrew on Social Media:
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Always great to have inspired leaders on the show. Today I had the chance to interview Chef Adam Lamb about one of our favorite topics…being a badass culinary leader!
Adam Lamb is an Author and Speaker who has spent the last 25 years as an Executive Chef running high profile restaurants, hotels and multi entertainment complexes. He leverages his passion and experience in his Coaching practice with Culinary Professionals, Business Owners & Thought Leaders all around the world. He is also the host of the only radio show for chefs by chefs, Chef Life Radio.
Contact Adam:
www.foodwerksinc.com
www.chefliferadio.com
adam@foodwerksinc.com
518-227-2055
adam.m.lamb (skype)
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