RESTAURANT STRATEGY

#56 - Pivoting Your Business to Ensure Longterm Success Restaurants all over the country are being forced to do one of two things right now... shut down indefinitely, or pivot to a new model. I believe our ability to stay creative and nimble is going to determine who succeeds in the long term. In that vein I'm sharing 10 ideas from things I've seen myself. Take these ideas and use them... bend them to fit your business. I've included all of them in a cheatsheet. ** DOWNLOAD THE CHEATSHEET HERE ** The episode was inspired by an interview in the New York Times with David Chang. You can read that by CLICKING HERE.  LINKS TO TOPICS DISCUSSED ON THE SHOW: New York Hospitality Coalition: https://www.instagram.com/nyhospcoalition/NY State Senate Legislation Info - 8125A - https://www.nysenate.gov/legislation/bills/2019/s8125Olmsted IG - https://www.instagram.com/olmstednyc/Camperdown Elm IG - https://www.camperdownelm.com/online-ordering/south-park-slope/menuDelicious Hospitality Group - https://dhgnyc.comAtrium Dumbo - https://www.atriumdumbo.com/#new-page-3Beast & Bottles - http://www.beastsandbottles.comGreat Performances - https://www.greatperformances.com/blog/category/CovidCookingCraft Reources - https://linktr.ee/craft_newyorkPetra and the Beast - https://www.petraandthebeast.com/news-and-updatesAmass Distillery - https://www.amass.com Forbes Article about "The Pivot" - https://www.forbes.com/sites/alizalicht/2020/03/28/how-entrepreneurs-are-pivoting-their-businesses-during-crisis/#2fec8eef2f76 Also remember, I'm launching two summer workshops and admission is still half price anytime this month!!!  ~ CLICK HERE TO LEARN MORE ~

#55 - Exactly What We Need... Stories to Inspire If you find yourself overwhelmed by the news these days, then this is the podcast episode for you. For the past few weeks we’ve been inundated with scary numbers and stories about how the world is falling apart… but I’ll remind you that I’m still here and you’re still here and thousands of other listeners are out there as well. And while our industry has been upended, there are hundreds of restaurants out there with stories to tell… stories to inspire you. So that’s what this week’s episode is all about. I’m sharing six of my favorites:  CANLIS (Seattle, Washington) - Link to their NEW WEBSITE & OLD WEBSITE, and an Eater article about the remarkable pivot they've done since this crisis began.  DANNY MEYER AND THE GIFT CARDS AT USHG (New York, NY) - Visit their website MASSIMO BOTTURA (Modena, IT)- His daily Kitchen Quarantine videos on IGTV IRMA'S SOUTHWEST (Houston, TX) - and the story of a $9,400 tip LEA (Brooklyn, NY) - their pop-up Italian Market DELICIOUS HOSPITALITY (New York, NY) - visit the Parcelle website Finally a reminder about our two online workshops launching this summer!  ~ CLICK HERE TO LEARN MORE ~

#54 - What's on the Other Side of This Crisis? It's March, 2020. If you’re listening in real time your anxiety level is probably at an 11. All major sports have suspended play, Broadway shows have gone dark, schools across the country are closing, and now restaurants and bars have been ordered to close except for takeout and delivery service. Of course we’re talking about the Coronavirus — Covid-19 — and it is wreaking havoc on the economy… most of all our industry. If you’re a small business owner you are undoubtedly feeling the effects of this global pandemic, and on this week’s episode I want to talk about our community and share some ideas for what you can do to come out stronger on the other side of this disaster.  I'm urging everyone out there to stock for a second and view this not as a disaster, but as a much-needed break... a chance to address issues in your business so that you can come out better on the side of this crisis. So my challenge to you is two-fold:  If you're like many of the clients I work with, this shutdown is shining a light on some of the issues that exist in your business. Can you take this opportunity to clean up the mess.  This shutdown is giving you the time required to both clean up those messes, and put systems and procedures in place so that you come out better in the end.  I share personal stories from my own clients... ways they're succeeding and failing, and the toll it's taking.  Finally a reminder about our two online workshops launching this summer!  ~ CLICK HERE TO LEARN MORE ~

#53 - How We Use Stories to Sell Humans are storytellers. For thousands of years we've used stories to communicate things to each other. It's ingrained in us, and woven through just about every aspect of what we do… most especially in how we conduct commerce. By that I mean, how we TRANSACT… how merchants sell things, and how consumers make decisions about what products to buy.  So then how exactly do we use stories to sell? I think they fall into one of 5 categories.  Stories that communicate a brand’s mission… their WHY Stories that spark conversation Stories that validate price Stories that bring deeper appreciation for the product or the brand Stories as mythology. I'm sharing stories for a bunch of different restaurants and brands, hoping that you'll find inspiration to apply the lessons to your own businesses.  Case studies on Epsiode #53:  Niman Ranch (and the guidines for ranchers) Grgich Hills Estate Alinea Jefferson's Bourbon Olmsted Craft New York The Iron Shop Finally a reminder about our two online workshops launching this summer!  ~ CLICK HERE TO LEARN MORE ~

#52 - INTERVIEW: Saleem Khatri, CEO of Lavu Inc. I'm fascinated with how technology and hospitality are intersecting, and baffled at how slow our industry is to adopt new ways of doing things. I put out a call to listeners, asking for anyone who wanted to discuss the subject on the show. Well, I'm thrilled to say that Saleem Khatri answered that call. He is the CEO of Lavu, which as many of you know, was the original iPad POS software. In just 10 years they've captured huge market share and have expanded their offerings to include a bunch of new services: credit card processing, in-store kiosks, and more.  Saleem gets to peak behind the curtains of thousands of restaurants, and so he brings a unique perspective to this conversation. He has ideas for how restaurant owners can make their businesses more profitable, predictions about the future, and most importantly... the data to back it all up.  This week's episode is a bit of a departure from our normal interview format, but I think there's a lot of great insights to take away.  CLICK HERE to visit Lavu's website Contact Saleem through his assistant: makella.matier@lavu.com Finally a reminder about our two online workshops launching this summer!  ~ CLICK HERE TO LEARN MORE ~

#51 - Eleven Ways to Capture E-Mail Addresses As many of you know, I'm offering a pre-sale special for 2 summer workshops. The first is called KILLER CONTENT, all about capturing great food photography. But the second is E-MAIL STRATEGY FOR RESTAURANTS. Think of this week's episode as an "on ramp" of sorts, where I'm teasing out the kind of information you'll get by enrolling in one of the courses.  E-Mail Marketing is perhaps the best, most efficient way to keep in touch with your fans and it's amazing to me just how few restaurants use it (or use it properly). One of the biggest objections I hear from chefs and restaurant owners is that they just don't know how to get started... meaning, how to even capture e-mail addresses in the first place.  If you've said something like that in the past, then this episode is for you. I share 11 different ways you can start capturing addresses TODAY!  Areas covered on today's episode:  1 - Capture during reservations process2 - Comment Card3 - POS4 - WiFi5 - Website6 - Content Upgrades7 - Social Media 8 - E-Mail Signature9 - In store Signage10 - Loyalty Apps11 - Community Events I hope you'll join us this summer for the E-MAIL STRATEGY Workshop.  ~ CLICK HERE TO LEARN MORE ~

#50 - The REALLY BIG Recap Episode Fifty episodes feels like a milestone worth celebrating and so that's what we're doing this week. A bunch of listeners have been with us since the very beginning, but the majority of the Restaurant Strategy audience has found us just recently over the past few months... and so I want to recap everything we've discussed so far to provide a strong base of knowledge as we move forward.  Topics covered:  Defining "marketing"... what is it? Just three questions?  Why is "marketing" important, and how can it transform your business?  I walk you through my 5 Pillars of Marketing to make sure you understand how to articulate what it is you do and who your product is for. We talk about market research -- how to identify your competitors, and discover new ways to stand out from the crowd.   We talk about the tools, tactics, and strategies that are working for restaurants and set us up for future episodes.  Important Links: CLICK HERE to get the Marketing Calendar Template CLICK HERE to get the Marketing Pillars Workbook Finally, a reminder that I'm launching two online workshops this summer. Regularly priced at $197, I'm offering spots at 50% OFF until the end of March. CLICK HERE TO LEARN MORE ABOUT THE WORKSHOPS

#49 - INTERVIEW: Bob and Kate Carpenter, Sunny Side Kitchen On this week's episode I had the pleasure of chatting with two Restaurant Stragey listeners, Bob and Kate Carpenter, who run a charming little cafe in Escondido, CA called Sunny Side Kitchen. The restuaurant is listed on Yelp's Top 100 in the United States (yes, the entire country) and is gearing up for their 5th Anniversary Celebration.  All of this from a couple of people who, until they opened Sunny Side, had no experience in hospitality. As it turns out though, they've discovered the secret to their success and are sharing it on this week's episode. Topics covered:  How a lifetime in journalism helped prepare them for restaurant life Their strategy for handling Yelp reviews The best way for keeping a low overhead How the lessons from Restaurant Strategy helped solidify their plans for future growth How a trip to London inspired them to make changes at Sunny Side Advice for people looking to open their first restaurant Important Links: Sunny Side Kitchen Website Sunny Side Kitchen on Yelp Facebook Page Instagram Feed Finally, a reminder that I'm launching two online workshops this summer. Regularly priced at $197, I'm offering spots at 50% OFF until the end of March. Plus... PLUS... the first 25 people who reserve a spot will get a FREE Restaurant Strategy Tote Bag. (We've got just a few left.) CLICK HERE TO LEARN MORE ABOUT THE WORKSHOPS

#48 - Marketing Resources and Tools I LOVE Valentine's Day is here and since love is in the air, I'm sharing the tools, courses, websites, and resources that I LOVE... the things that help me market restaurants! My camera, the Nikon D750: As I say over and over... it's crucial these days to be able to show off what it is you do best. We are a visual culture these days and so the best way to attract new customers is to SHOW them what it is you're offering.  Photoshop & Lightroom: These are two powerful programs by Adobe that allow me to edit and catalogue my work, and create stunning graphics at the drop of a hat.  Canva: This is an easy-to-use site and app that helps beginners create eye-catching visuals.  Sprout Social: Social Media Management software that's relatively affordable and extremely user-friendly. Save time and energy by scheduling out your social content.  My Marketing Calendar...If you haven't done it yet, CLICK HERE to download my template. Dropbox: a cloud-based powerful file-sharing program Squarespace: Drag-and-drop website builder with tons of stylish design templates Mailchimp: Intuitive and easy-to-use e-mail service provider Seth Godin's Akimbo Workshops and his Akimbo Podcast Do-it-yourself merchandising: UPrinting / Vistaprint / Zazzle Finally this week on Episode #48, I announced a Pre-Sale Special for two online workshops I'm launching this summer. Regularly priced at $197, I'm offering 50% OFF until the end of March. Plus... PLUS... the first 25 people who reserve a spot will get a FREE Restaurant Strategy Tote Bag.  CLICK HERE TO LEARN MORE ABOUT THE WORKSHOPS

#47 - Crafting Your Elevator Pitch CLICK HERE TO DOWNLOAD THE ELEVATOR PITCH CHEATSHEET There are two things that are absolutly crucial to creating a profitable business... understanding WHAT your product is, and identifying WHO it's for. The tricky part, however is articulating those things successfully.  In this week's episode we're talking all about building a short, medium, and long elevator pitch for your business. You'll use these for press releases and whenever you find yourself talking to potential investors. More than that, these pitches will become the base for your marketing efforts moving forward.  There are three things that are essential for a great elevator pitch:  Clarity Efficiency Passion I've put together a freebie for you this week to help you with the assignment. The Elevator Pitch Cheatsheet will show you short, medium, and long pitches for 4 successful restaurant brands, plus it'll walk you through the 4 steps to building a pitch of your own. CLICK HERE TO DOWNLOAD THE ELEVATOR PITCH CHEATSHEET Your assignment then is to write 3 different elevator pitches for your own restaurant.