This restaurant marketing podcast looks at the 7 most common mistakes Restaurant owners and their marketers make.  Many are easy to avoid so have a listen and learn what you can do to increase your chances of finding new customers and turning them into repeat customers! Are you making these restaurant marketing mistakes?  The restaurant industry is tougher than ever, so you need to be bringing your A game to every part of the Restaurant game to increase Restaurant Profitability. You don't want to have the best restaurant that no one has ever heard of! Don't forget to check out our free  Restaurant Website Audits.  If you think you're missing out on your fair share of customers, maybe your web developer has made some of the common mistakes.  Book a free 15-minute no-obligation chat with one of our team and get some ideas on how to find more customers. Check out the Secret Sauce podcast shownotes for more information on this episode.   **Apologies - due to an error with our hosting provider, the wrong episode was uploaded last week.  This (hopefully) is the correct one!

This restaurant marketing podcast looks at the 7 most common mistakes Restaurant owners and their marketers make.  Many are easy to avoid so have a listen and learn what you can do to increase your chances of finding new customers and turning them into repeat customers! Are you making these restaurant marketing mistakes?  The restaurant industry is tougher than ever, so you need to be bringing your A game to every part of the Restaurant game to increase Restaurant Profitability. You don't want to have the best restaurant that no one has ever heard of! Don't forget to check out our free  <a href="https://marketing4restaurants.com/?pk_campaign=libsyn&amp;pk_kwd=webaudi" rel="nofollow" target="_blank">Restaurant Website Audits</a>.  If you think you're missing out on your fair share of customers, maybe your web developer has made some of the common mistakes.  Book a free 15-minute no-obligation chat with one of our team and get some ideas on how to find more customers. Check out the <a href="https://marketing4restaurants.com/secret-sauce/?pk_campaign=shownotes&amp;pk_source=libsyn" rel="nofollow" target="_blank">Secret Sauce podcast shownotes</a> for more information on this episode. **Apologies - due to an error with our hosting provider, the wrong episode was uploaded last week.  This (hopefully) is the correct one!

169 - 7 most common Restaurant Marketing mistakes (Take 2!)

We look at the big Restaurant Marketing Trends in 2023 and how you can use them to increase profitability in your Restaurant.  How will AI change the Restaurant Industry - this will make a big difference for some Restaurants. Lastly, pricing.  This will be make or break for some Restaurants so you need to get it right.  We discuss the changes occurring and how you should think about the problem.  All this and more to give you ideas on how to increase the profitability in your Restaurant this year.   2022 was a tough year for a lot of Restaurants, and 2023 may be tougher, but there are a lot of opportunities, especially with changing consumer preferences.   Have a listen and see how these trends will affect your Restaurant. Don't forget to check out our free   Restaurant Website Audits.  If you think you're missing out on your fair share of customers, maybe your web developer has made some of the common mistakes.  Book a free 15-minute no-obligation chat with one of our team and get some ideas on how to find more customers. Check out the  Secret Sauce podcast shownotes for more information on this episode.

We look at the big Restaurant Marketing Trends in 2023 and how you can use them to increase profitability in your Restaurant. <ul> <li>How will AI change the Restaurant Industry - this will make a big difference for some Restaurants.</li> <li>Lastly, pricing.  This will be make or break for some Restaurants so you need to get it right.  We discuss the changes occurring and how you should think about the problem.</li> </ul> All this and more to give you ideas on how to increase the profitability in your Restaurant this year. 2022 was a tough year for a lot of Restaurants, and 2023 may be tougher, but there are a lot of opportunities, especially with changing consumer preferences.   Have a listen and see how these trends will affect your Restaurant. Don't forget to check out our free  <a href="https://marketing4restaurants.com/?pk_campaign=libsyn&amp;pk_kwd=webaudi" rel="nofollow" target="_blank"> Restaurant Website Audits</a>.  If you think you're missing out on your fair share of customers, maybe your web developer has made some of the common mistakes.  Book a free 15-minute no-obligation chat with one of our team and get some ideas on how to find more customers. Check out the <a href="https://marketing4restaurants.com/secret-sauce/?pk_campaign=shownotes&amp;pk_source=libsyn" rel="nofollow" target="_blank"> Secret Sauce podcast shownotes</a> for more information on this episode.

168 - Restaurant Marketing Trends for 2023 Part III

We look at the big Restaurant Trends in 2023 and how you can use them to increase profitability in your Restaurant. We discuss -  How smart Restaurants will be addressing labor shortages - a couple of really interesting ways to optimize your labor.  Targeting customer demographics to improve marketing success and profitability.  Restaurant micro niching.  All this and more to give you ideas on how to increase the profitability in your Restaurant this year.   2022 was a tough year for a lot of Restaurants, and 2023 may be tougher, but there are a lot of opportunities, especially with changing consumer preferences.   Have a listen and see how these trends will affect your Restaurant. Don't forget to check out our free   Restaurant Website Audits.  If you think you're missing out on your fair share of customers, maybe your web developer has made some of the common mistakes.  Book a free 15-minute no-obligation chat with one of our team and get some ideas on how to find more customers. Check out the  Secret Sauce podcast shownotes for more information on this episode.

We look at the big Restaurant Trends in 2023 and how you can use them to increase profitability in your Restaurant. We discuss -  How smart Restaurants will be addressing labor shortages - a couple of really interesting ways to optimize your labor. Targeting customer demographics to improve marketing success and profitability. Restaurant micro niching. All this and more to give you ideas on how to increase the profitability in your Restaurant this year. 2022 was a tough year for a lot of Restaurants, and 2023 may be tougher, but there are a lot of opportunities, especially with changing consumer preferences.   Have a listen and see how these trends will affect your Restaurant. Don't forget to check out our free  <a href="https://marketing4restaurants.com/?pk_campaign=libsyn&amp;pk_kwd=webaudi" rel="nofollow" target="_blank"> Restaurant Website Audits</a>.  If you think you're missing out on your fair share of customers, maybe your web developer has made some of the common mistakes.  Book a free 15-minute no-obligation chat with one of our team and get some ideas on how to find more customers. Check out the <a href="https://marketing4restaurants.com/secret-sauce/?pk_campaign=shownotes&amp;pk_source=libsyn" rel="nofollow" target="_blank"> Secret Sauce podcast shownotes</a> for more information on this episode.

167 - Restaurant Trends 2023 for Restaurant Profitability

We look at the big trends across technology, the economy, competition, and consumers to see how they will impact your Restaurant.  This episode looks at consumer preferences and Restaurant Delivery.  Because of COVID, delivery has been a big influence on Restaurant profitability.  What will happen in 2023 and how can you make it profitable? 2022 was a tough year for a lot of Restaurants, and 2023 may be tougher, but there are a lot of opportunities, especially with changing consumer preferences.   Have a listen and see how this will affect your Restaurant.   Don't forget to check out our free  Restaurant Website Audits.  If you think you're missing out on your fair share of customers, maybe your web developer has made some of the common mistakes.  Book a free 15-minute no-obligation chat with one of our team and get some ideas on how to find more customers. Check out the  Secret Sauce podcast shownotes for more information on this episode.

We look at the big trends across technology, the economy, competition, and consumers to see how they will impact your Restaurant.  This episode looks at consumer preferences and Restaurant Delivery.  Because of COVID, delivery has been a big influence on Restaurant profitability.  What will happen in 2023 and how can you make it profitable? 2022 was a tough year for a lot of Restaurants, and 2023 may be tougher, but there are a lot of opportunities, especially with changing consumer preferences.   Have a listen and see how this will affect your Restaurant. Don't forget to check out our free <a href="https://marketing4restaurants.com/?pk_campaign=libsyn&amp;pk_kwd=webaudi" rel="nofollow" target="_blank"> Restaurant Website Audits</a>.  If you think you're missing out on your fair share of customers, maybe your web developer has made some of the common mistakes.  Book a free 15-minute no-obligation chat with one of our team and get some ideas on how to find more customers. Check out the <a href="https://marketing4restaurants.com/secret-sauce/?pk_campaign=shownotes&amp;pk_source=libsyn" rel="nofollow" target="_blank"> Secret Sauce podcast shownotes</a> for more information on this episode.

166 - Restaurant Trends for 2023

We continue our 2 part episode on Restaurant Marketing ideas that we seeing working now.  A lot has changed, so you need to be thinking about pricing, profitability and product to get the most of your marketing campaigns. The biggest mistake we see with Restaurants and their marketing is..... Not Marketing.  Have a listen to this podcast to learn how you can run some successful marketing campaigns to grow your Restaurant. Don't forget to check out our free  Restaurant Website Audits.  If you think you're missing out on your fair share of customers, maybe your web developer has made some of the common mistakes.  Book a free 15-minute no-obligation chat with one of our team and get some ideas on how to find more customers. Check out the  Secret Sauce podcast shownotes for more information on this episode.

We continue our 2 part episode on Restaurant Marketing ideas that we seeing working now.  A lot has changed, so you need to be thinking about pricing, profitability and product to get the most of your marketing campaigns. The biggest mistake we see with Restaurants and their marketing is..... Not Marketing.  Have a listen to this podcast to learn how you can run some successful marketing campaigns to grow your Restaurant. Don't forget to check out our free <a href="https://marketing4restaurants.com/?pk_campaign=libsyn&amp;pk_kwd=webaudi" rel="nofollow" target="_blank"> Restaurant Website Audits</a>.  If you think you're missing out on your fair share of customers, maybe your web developer has made some of the common mistakes.  Book a free 15-minute no-obligation chat with one of our team and get some ideas on how to find more customers. Check out the <a href="https://marketing4restaurants.com/secret-sauce/?pk_campaign=shownotes&amp;pk_source=libsyn" rel="nofollow" target="_blank"> Secret Sauce podcast shownotes</a> for more information on this episode.

165 - Restaurant Marketing Tips for Restaurant Profitability

As the world emerges from COVID-19 and goes into a high inflationary environment we look at the essential things that you can do to increase customers in your restaurant and increase your profitability. Restaurants are still closing down - caused by hiring difficulties, wages and cost pressures, and declining dining in, so your marketing needs to be on point. We discuss what we see working for Restaurants now, and how you can increase revenue and more importantly, increase profitability. Have a listen to the podcast and let us know what you see as working, Don't forget to check out our free  Restaurant Website Audits.  If you think you're missing out on your fair share of customers, maybe your web developer has made some of the common mistakes.  Book a free 15-minute no-obligation chat with one of our team and get some ideas on how to find more customers. Check out the  Secret Sauce podcast shownotes for more information on this episode.

As the world emerges from COVID-19 and goes into a high inflationary environment we look at the essential things that you can do to increase customers in your restaurant and increase your profitability. Restaurants are still closing down - caused by hiring difficulties, wages and cost pressures, and declining dining in, so your marketing needs to be on point. We discuss what we see working for Restaurants now, and how you can increase revenue and more importantly, increase profitability. Have a listen to the podcast and let us know what you see as working, Don't forget to check out our free <a href="https://marketing4restaurants.com/?pk_campaign=libsyn&amp;pk_kwd=webaudi" rel="nofollow" target="_blank"> Restaurant Website Audits</a>.  If you think you're missing out on your fair share of customers, maybe your web developer has made some of the common mistakes.  Book a free 15-minute no-obligation chat with one of our team and get some ideas on how to find more customers. Check out the <a href="https://marketing4restaurants.com/secret-sauce/?pk_campaign=shownotes&amp;pk_source=libsyn" rel="nofollow" target="_blank"> Secret Sauce podcast shownotes</a> for more information on this episode.

164 - Restaurant marketing ideas that are working now.

Hiring for restaurants is the number 1 problem for so many restaurants around the world right now.  We cover some of what we see working for our customers and some of the ways that you can do more with less to make do with the staff that you have. Not an easy problem to solve, but these ideas should definitely help. Don't forget to check out our free  Restaurant Website Audits.  If you think you're missing out on your fair share of customers, maybe your web developer has made some of the common mistakes.  Book a free 15-minute no-obligation chat with one of our team and get some ideas on how to find more customers. Check out the  Secret Sauce podcast shownotes for more information on this episode.

Hiring for restaurants is the number 1 problem for so many restaurants around the world right now.  We cover some of what we see working for our customers and some of the ways that you can do more with less to make do with the staff that you have. Not an easy problem to solve, but these ideas should definitely help. Don't forget to check out our free <a href="https://marketing4restaurants.com/?pk_campaign=libsyn&amp;pk_kwd=webaudi" rel="nofollow" target="_blank"> Restaurant Website Audits</a>.  If you think you're missing out on your fair share of customers, maybe your web developer has made some of the common mistakes.  Book a free 15-minute no-obligation chat with one of our team and get some ideas on how to find more customers. Check out the <a href="https://marketing4restaurants.com/secret-sauce/?pk_campaign=shownotes&amp;pk_source=libsyn" rel="nofollow" target="_blank"> Secret Sauce podcast shownotes</a> for more information on this episode.

163 - Restaurant hiring ideas

This is Part 2 of our Restaurant Trends for 2022 podcast series. We analyse the trends for Restaurants, Restaurant customers and employees along with the big macro economic trends and then discuss how they will impact Restaurant operators and what you can do in your Restaurant to improve Restaurant profitability. Don't forget to check out our free  Restaurant Website Audits.  If you think you're missing out on your fair share of customers, maybe your web developer has made some of the common mistakes.  Book a free 15 minute no-obligation chat with one of our team and get some ideas on how to find more customers. Check out the  Secret Sauce podcast shownotes for more information on this episode.

This is Part 2 of our Restaurant Trends for 2022 podcast series. We analyse the trends for Restaurants, Restaurant customers and employees along with the big macro economic trends and then discuss how they will impact Restaurant operators and what you can do in your Restaurant to improve Restaurant profitability. Don't forget to check out our free <a href="https://marketing4restaurants.com/?pk_campaign=libsyn&amp;pk_kwd=webaudi" rel="nofollow" target="_blank"> Restaurant Website Audits</a>.  If you think you're missing out on your fair share of customers, maybe your web developer has made some of the common mistakes.  Book a free 15 minute no-obligation chat with one of our team and get some ideas on how to find more customers. Check out the <a href="https://marketing4restaurants.com/secret-sauce/?pk_campaign=shownotes&amp;pk_source=libsyn" rel="nofollow" target="_blank"> Secret Sauce podcast shownotes</a> for more information on this episode.

162 - Restaurant Trends for 2022 Part 2

What are the macro economic trends that will impact Restaurants and more importantly Restaurant profitablity. We analyse the big trends along with changes in technology, changes within the restaurant customer base and just as importantly - your team. We put all these together to discuss what the big trends will be for Restaurants in 2022 and how you can benefit from them. Don't forget to check out our free  Restaurant Website Audits.  If you think you're missing out on your fair share of customers, maybe your web developer has made some of the common mistakes.  Book a free 15 minute no-obligation chat with one of our team and get some ideas on how to find more customers. Check out the  Secret Sauce podcast shownotes for more information on this episode.

What are the macro economic trends that will impact Restaurants and more importantly Restaurant profitablity. We analyse the big trends along with changes in technology, changes within the restaurant customer base and just as importantly - your team. We put all these together to discuss what the big trends will be for Restaurants in 2022 and how you can benefit from them. Don't forget to check out our free <a href="https://marketing4restaurants.com/?pk_campaign=libsyn&amp;pk_kwd=webaudi" rel="nofollow" target="_blank"> Restaurant Website Audits</a>.  If you think you're missing out on your fair share of customers, maybe your web developer has made some of the common mistakes.  Book a free 15 minute no-obligation chat with one of our team and get some ideas on how to find more customers. Check out the <a href="https://marketing4restaurants.com/secret-sauce/?pk_campaign=shownotes&amp;pk_source=libsyn" rel="nofollow" target="_blank"> Secret Sauce podcast shownotes</a> for more information on this episode.

161 - Restaurant Trends for 2022

What is the "Great Resignation" How will it impact your Restaurant? We discuss ways to best manage your most important asset, your people. Don't forget to check out our free  Restaurant Website Audits.  If you think you're missing out on your fair share of customers, maybe your web developer has made some of the common mistakes.  Book a free 15 minute no-obligation chat with one of our team and get some ideas on how to find more customers. Check out the  Secret Sauce podcast shownotes for more information on this episode.

What is the "Great Resignation" How will it impact your Restaurant? We discuss ways to best manage your most important asset, your people. Don't forget to check out our free <a href="https://marketing4restaurants.com/?pk_campaign=libsyn&amp;pk_kwd=webaudi" rel="nofollow" target="_blank"> Restaurant Website Audits</a>.  If you think you're missing out on your fair share of customers, maybe your web developer has made some of the common mistakes.  Book a free 15 minute no-obligation chat with one of our team and get some ideas on how to find more customers. Check out the <a href="https://marketing4restaurants.com/secret-sauce/?pk_campaign=shownotes&amp;pk_source=libsyn" rel="nofollow" target="_blank"> Secret Sauce podcast shownotes</a> for more information on this episode.

160 - Managing the Great Resignation in your Restaurant

We discover the ingredients of your Restaurant's secret sauce.  SEO, Facebook, Twitter, emails, coupons, yield utilization, USPs, Menu engineering, direct mail, Instagram, partnerships - there are many ingredients for  creating your Secret Sauce and with the right Secret Sauce you can find more customers and turn them into repeat customers.  We deconstruct the recipes, so you can increase increase turnover, increase profit and maybe decrease the amount of time you spend working in your Restaurant.

This podcast talks about many different marketing tips. Very helpful

Excellent info

Great podcast as it points out useful marketing tips. Thanks for sharing it for free!

Very informative!

Secret Sauce - The Restaurant Marketing Podcast

SEO is a critical part of any online marketing recipe.  It is also an area that many Restaurants lose thousands of customers a year becuase they haven't got it right.  Discover the Secret of Restaurant SEO and learn how you can improve the targeting of your customers quickly and easily with much better SEO for your Restaurant website.

SEO is a critical part of any online marketing recipe.  It is also an area that many Restaurants lose thousands of customers a year becuase they haven't got it right.  Discover the Secret of Restaurant SEO and learn how you can improve the targeting of your customers quickly and easily with much better SEO for your Restaurant website.

Episode 2: SEO for Restaurant Websites

Eric Cacciatore

Listen as we talk Restaurant Success with Eric Cacciatore from Restaurant Unstoppable.  Eric is uniquely placed, having interviewed 200 of the United States most successful chefs and restaurant operators.  We talk about the critical factors that every Restaurant owner should be thinking about if they want to create success in their Restaurant and in their life.   We talk system, marketing, culture and leadership i this wide ranging podcast which will definitely have something for every Restaurant owner out there to find at least 1 great idea distilled from the experience of hundreds of restaurant owners.

Listen as we talk Restaurant Success with Eric Cacciatore from Restaurant Unstoppable.  Eric is uniquely placed, having interviewed 200 of the United States most successful chefs and restaurant operators.  We talk about the critical factors that every Restaurant owner should be thinking about if they want to create success in their Restaurant and in their life. We talk system, marketing, culture and leadership i this wide ranging podcast which will definitely have something for every Restaurant owner out there to find at least 1 great idea distilled from the experience of hundreds of restaurant owners.

Episode 13 - What makes a Successful Restaurant with Eric Cacciatore

Profitable Hospitality is the goal of all Restaurant owners, but it can be very hard to achieve.  We look at 7 areas that Restaurant, Cafe and Take Out owners can impact profitability and we look at ways that you can improve profitability in each of the areas. 1.  Your business plan and the sample P+L.  What are the KPIs that you need to be looking at to achieve profitability. 2. Your Marketing Plan. 3.  Hiring and training.  How much money are you wasting on bad hiring practices and how many great employees leave your Restaurant because it isn't a great place to work.  We will cover one great tip we have used to find the great employees, which is very cheap to use!  We talk about how Nick Sarillo builds a great Restaurant culture. 4.  Wage costs.  How do you look at your wage costs?  5.  Rent.  We cover an interesting way to look at your rent and 1 way that may help you save a little rent per month. 6.  Managing your food and bev costs.  What is the number 1 way to decrease your food costs without decreasing the quality of your food?  Why not use some of the food costing tools from  Sysco? 7.  Menu Engineering.  What is the process for Menu Engineering and how should you do that?  What is the number one most profitable phrase in Restaurant Marketing and are you using it? 8.  What is the 8th item of our list of the Top 7 things to do to increase your Restaurant Profitability?  You'll have to listen to the podcast to find out :)   We look at Big Huey's Diner, their awesome menu and some of the great things that they are doing to increase profitability in their restaurant.  

Profitable Hospitality is the goal of all Restaurant owners, but it can be very hard to achieve.  We look at 7 areas that Restaurant, Cafe and Take Out owners can impact profitability and we look at ways that you can improve profitability in each of the areas. 1.  Your business plan and the sample P+L.  What are the KPIs that you need to be looking at to achieve profitability. 2. Your Marketing Plan. 3.  Hiring and training.  How much money are you wasting on bad hiring practices and how many great employees leave your Restaurant because it isn't a great place to work.  We will cover one great tip we have used to find the great employees, which is very cheap to use!  We talk about how Nick Sarillo builds a great Restaurant culture. 4.  Wage costs.  How do you look at your wage costs?  5.  Rent.  We cover an interesting way to look at your rent and 1 way that may help you save a little rent per month. 6.  Managing your food and bev costs.  What is the number 1 way to decrease your food costs without decreasing the quality of your food?  Why not use some of the food costing tools from <a href="http://www.sysco.com/?pk_campaign=marketing4restaurants&amp;pk_kwd=podcast" rel="nofollow" target="_blank"> Sysco</a>? 7.  Menu Engineering.  What is the process for Menu Engineering and how should you do that?  What is the number one most profitable phrase in Restaurant Marketing and are you using it? 8.  What is the 8th item of our list of the Top 7 things to do to increase your Restaurant Profitability?  You'll have to listen to the podcast to find out :) We look at <a href="http://bighueysdiner.com.au/" rel="nofollow" target="_blank">Big Huey's Diner,</a> their awesome menu and some of the great things that they are doing to increase profitability in their restaurant.

24 - Profitable Hospitality - Building a profitable Restaurant, Cafe or Take Out business

What are the 4Ps and the Restaurant Marking Mix? We look at Product.  It may be something that you eat or it could be something else, or a mix of both.   When you fundamentally understand the product that your customers want, you will be able to price it appropriately.   What are the demographics of people that you want to target and what is it they they want to buy?  Should you change the products that you sell through the duration of the day. What is the competitor analysis look like?  If there are 8 local pizza shops, you probably don't want to be the 9th. What do you do and do you specialise in it? How does the length of the menu impact the time your customers take to decide. Packaging is a part of your product.  You want to avoid using other brands packaging for your food.  Use the packaging to reinforce your USP. How does Nick Sarello at Nicks Pizza and Pub use monthly customer pizza recipes to build a community. Too many restaurants don't use just noticeable  differences in their pricing strategy. Is Price part of the Product for your menu items? What is yield utilisation and how can you get it to work for you in your Restaurant? For more information on this podcast, check out our show notes. If you liked this episode, please leave a review in iTunes.  It really helps us to get the word out and share it on our Facebook page. For Free Tools  to build your Restaurant business, check out our free tools page.  We've helped restaurants around the world build the Restaurant that they always wanted with our tools.  Our free booking tool has taken over $25,000,000 in seats booked.

What are the 4Ps and the Restaurant Marking Mix? We look at Product.  It may be something that you eat or it could be something else, or a mix of both.   When you fundamentally understand the product that your customers want, you will be able to price it appropriately.   What are the demographics of people that you want to target and what is it they they want to buy?  Should you change the products that you sell through the duration of the day. What is the competitor analysis look like?  If there are 8 local pizza shops, you probably don't want to be the 9th. What do you do and do you specialise in it? How does the length of the menu impact the time your customers take to decide. Packaging is a part of your product.  You want to avoid using other brands packaging for your food.  Use the packaging to reinforce your USP. How does Nick Sarello at <a href="http://www.nickspizzapub.com/" rel="nofollow" target="_blank">Nicks Pizza and Pub</a> use monthly customer pizza recipes to build a community. Too many restaurants don't use just noticeable  differences in their pricing strategy. Is Price part of the Product for your menu items? What is yield utilisation and how can you get it to work for you in your Restaurant? For more information on this podcast, check out our <a href="https://marketing4restaurants.com/features/secret-sauce/?pk_campaign=libsyn&amp;pk_kwd=shownotes" rel="nofollow" target="_blank">show notes</a>. If you liked this episode, please leave a review in iTunes.  It really helps us to get the word out and share it on our Facebook page. For <a href="https://marketing4restaurants.com/free-tools-to-market-a-restaurant/?pk_campaign=libsyn&amp;pk_kwd=freetools" rel="nofollow" target="_blank">Free Tools</a>  to build your Restaurant business, check out our free tools page.  We've helped restaurants around the world build the Restaurant that they always wanted with our tools.  Our free booking tool has taken over $25,000,000 in seats booked.

80 - The 4Ps of Restaurant Marketing

The changes we are seeing are: Changing / Evolving consumer tastes - looking for new experiences. Workforce management - the skills shortage is will drive significant change as restaurants look to manage their teams better in the face of declining numbers of people choosing hospitality careers. Profitability will be the mega trend for the next 5 years.  More restaurants are saying that it has never been harder to run a profitable restaurant. Profitability is becoming increasingly important with increasing costs in a lot of areas and some tech companies becoming increasingly aggressive in the fees that they are charging.  Culture driven dining will become increasingly important with Restaurants looking for better ways to hire and retain the best staff in order to create the experiences for consumers that they need to create in order to be competitive.  More technology in Restaurants, especially as there is more tech available that is no cost or low cost that can make a big difference for a small business.  Ordering Commoditisation – Menulog, Just Eat, Delivery Hero, Deliveroo and UrbanEats are changing take out and delivery fundamentally and it is creating massive cost pressures for Restaurants.  This will see more restaurants leaving the platforms as well as a consumer backlash as they see decreasing quality from financially struggling restaurants.  Lease Innovation – Restaurants will look for different solutions to the traditional lease.  Looking at different spaces and an increasing in the ‘shipping container’ kitchen that Deliveroo has pioneered, but with the Restaurants in control of the process.

The changes we are seeing are: Changing / Evolving consumer tastes - looking for new experiences. Workforce management - the skills shortage is will drive significant change as restaurants look to manage their teams better in the face of declining numbers of people choosing hospitality careers. Profitability will be the mega trend for the next 5 years.  More restaurants are saying that it has never been harder to run a profitable restaurant. Profitability is becoming increasingly important with increasing costs in a lot of areas and some tech companies becoming increasingly aggressive in the fees that they are charging.  Culture driven dining will become increasingly important with Restaurants looking for better ways to hire and retain the best staff in order to create the experiences for consumers that they need to create in order to be competitive.  More technology in Restaurants, especially as there is more tech available that is no cost or low cost that can make a big difference for a small business.  Ordering Commoditisation – Menulog, Just Eat, Delivery Hero, Deliveroo and UrbanEats are changing take out and delivery fundamentally and it is creating massive cost pressures for Restaurants.  This will see more restaurants leaving the platforms as well as a consumer backlash as they see decreasing quality from financially struggling restaurants.  Lease Innovation – Restaurants will look for different solutions to the traditional lease.  Looking at different spaces and an increasing in the ‘shipping container’ kitchen that Deliveroo has pioneered, but with the Restaurants in control of the process.

66 - Restaurant Trends for 2018

To many people think that Facebook is just selling stuff, but there is a lot more that you can do with it. In Restaurant Autopsy, we talk about a Restaurant that looks like it is entering the Groupon Death Spiral :(.  There are a lot of things that you can do that are free or don't take a lot of time, or are free and don't take a lot of time, and yet they still don't get done and this is how Restaurants end up using Groupon out of desperation to try and keep the doors open. We look at the Lobster Cave's Groupon strategy.  They are one of the few Restaurants that have a decent discounting strategy. We look at how to run very cheap and cost effective Facebook campaigns and often the budget is just $3 per day. 1.  Sell stuff.  Have a think about what it is that you are selling and how you are reaching out to customers and prospects.  You can drive people to make an order and/or booking.  You can then make your marketing accountable.  Our FROLO and FORBS system will tell you where your bookings come from and this can make a big difference in understanding how effective your marketing is.  You don't need a discount, it may just remind people about your great food.  Don't forget to drive people to call for take out or book, or even as a walk in. 2.  Targeting.  We show you how targeting can dramatically increase the response rate from your campaigns.  There is a huge range of options in the Facebook demographics section of the ad setup.  This creates a simple way to run a birthday campaign.  If yu don't have a database, you can use Facebook's database with targeting. 3.  Retargeting.  This is how to target people who have been on your website, you can even target based on individual pages that they have visited.  4.  Recruiting.  We use Facebook to recruit staff.  We have found it to work so much better than using Job Boards.  On Facebook, it is a lot easier for prospective employees to see what kind of Restaurant you run and you are more likely to attract the right kind of people.  You can target people in the job role that you want.  It often works out a lot cheaper to advertise on Facebook than on a Job Board and best of all, the talent pool is so much better. Stay tuned for the next Episode with the other 4 ways that we work to build Restaurant businesses!

To many people think that Facebook is just selling stuff, but there is a lot more that you can do with it. In Restaurant Autopsy, we talk about a Restaurant that looks like it is entering the Groupon Death Spiral :(.  There are a lot of things that you can do that are free or don't take a lot of time, or are free and don't take a lot of time, and yet they still don't get done and this is how Restaurants end up using Groupon out of desperation to try and keep the doors open. We look at the Lobster Cave's Groupon strategy.  They are one of the few Restaurants that have a decent discounting strategy. We look at how to run very cheap and cost effective Facebook campaigns and often the budget is just $3 per day. 1.  Sell stuff.  Have a think about what it is that you are selling and how you are reaching out to customers and prospects.  You can drive people to make an order and/or booking.  You can then make your marketing accountable.  Our FROLO and FORBS system will tell you where your bookings come from and this can make a big difference in understanding how effective your marketing is.  You don't need a discount, it may just remind people about your great food.  Don't forget to drive people to call for take out or book, or even as a walk in. 2.  Targeting.  We show you how targeting can dramatically increase the response rate from your campaigns.  There is a huge range of options in the Facebook demographics section of the ad setup.  This creates a simple way to run a birthday campaign.  If yu don't have a database, you can use Facebook's database with targeting. 3.  Retargeting.  This is how to target people who have been on your website, you can even target based on individual pages that they have visited.  4.  Recruiting.  We use Facebook to recruit staff.  We have found it to work so much better than using Job Boards.  On Facebook, it is a lot easier for prospective employees to see what kind of Restaurant you run and you are more likely to attract the right kind of people.  You can target people in the job role that you want.  It often works out a lot cheaper to advertise on Facebook than on a Job Board and best of all, the talent pool is so much better. Stay tuned for the next Episode with the other 4 ways that we work to build Restaurant businesses!

54 - 8 ways to use Facebook Marketing to grow your Restaurant Business - Part I

 We look at the reasons why restaurants fail.  To many Restaurants close, but we aren't talking about that kind of failure.  We are talking about the Restaurant owner or chef who don't have a Restaurant that is meeting the requirements of their personal plan.    They are working too many hours. They aren't making enough money. They don't spend enough time with their family. They can't take time out from the Restaurant for a holiday.  That isn't good enough.  Running a small business is hard and stressful and running a Restaurant is one of the hardest and most stressful types of businesses.  Let's look at ways that can cause failure and ways that you can avoid failure and start being successful.  1. Cashflow, leases, cashflow, understanding the P+L and the profitability hospitality metrics that you need to focus on. 2.  How to be objective about your Restaurant.  How can you use open and objective information about your restaurant to make it better. 3. Lack of innovation.  There are so many things that can be done in the Restaurant, POS systems, marketing, ingredients, Menu.  If you aren't continually innovating, you will appear dated when compared to Restaurants uses the latest techniques and technologies. 4.  Fitout.  What is the ROI of the fitout? 5.  Poor marketing.   6.  No marketing. 7. Poor Culture.  Culture is a soft topic, it isn't reported in the P+L, so a lot of the time it doesn't get the attention that it deserves.  It impacts you, your team and your customers. 8.  Menu Engineering.  We look at some great Menu Engineering ideas and how it works in a real Restaurant, like www.noisyoyster.com.au, where the menu is costed, the wait staff know wait to recommend. 9.  Poor or no concept or Restaurant USP. 10. Burn out.  It is a really tough game.  It takes a toll.  What can you do to get the spark back and the passion that will shine through in bring the customers back in?

We look at the reasons why restaurants fail.  To many Restaurants close, but we aren't talking about that kind of failure.  We are talking about the Restaurant owner or chef who don't have a Restaurant that is meeting the requirements of their personal plan.   <ul> <li>They are working too many hours.</li> <li>They aren't making enough money.</li> <li>They don't spend enough time with their family.</li> <li>They can't take time out from the Restaurant for a holiday.</li> </ul> That isn't good enough.  Running a small business is hard and stressful and running a Restaurant is one of the hardest and most stressful types of businesses.  Let's look at ways that can cause failure and ways that you can avoid failure and start being successful.  1. Cashflow, leases, cashflow, understanding the P+L and the profitability hospitality metrics that you need to focus on. 2.  How to be objective about your Restaurant.  How can you use open and objective information about your restaurant to make it better. 3. Lack of innovation.  There are so many things that can be done in the Restaurant, POS systems, marketing, ingredients, Menu.  If you aren't continually innovating, you will appear dated when compared to Restaurants uses the latest techniques and technologies. 4.  Fitout.  What is the ROI of the fitout? 5.  Poor marketing.   6.  No marketing. 7. Poor Culture.  Culture is a soft topic, it isn't reported in the P+L, so a lot of the time it doesn't get the attention that it deserves.  It impacts you, your team and your customers. 8.  Menu Engineering.  We look at some great Menu Engineering ideas and how it works in a real Restaurant, like <a href="http://www.noisyoysterseafood.com/" rel="nofollow" target="_blank">www.noisyoyster.com.au</a>, where the menu is costed, the wait staff know wait to recommend. 9.  Poor or no concept or Restaurant USP. 10. Burn out.  It is a really tough game.  It takes a toll.  What can you do to get the spark back and the passion that will shine through in bring the customers back in?

26 - 9 Common Reasons why Restaurants Fail

Database marketing means an end to the quiet nights of the week in your Restaurant.  Whether it is email marketing, SMS, or even direct mail, a Database creates a huge advantage for your Restaurant.  It will even increase the value of your Restaurant when you want to sell it.  We will cover what a database is, how to create and grow one and some of the ways you can use it to increase profitability in your Restaurant.  Discover how successful Restaurateurs use their database every week to grow their business, more importantly we've got a great way to do Database marketing whenyou don't have a database.

Database marketing means an end to the quiet nights of the week in your Restaurant.  Whether it is email marketing, SMS, or even direct mail, a Database creates a huge advantage for your Restaurant.  It will even increase the value of your Restaurant when you want to sell it.  We will cover what a database is, how to create and grow one and some of the ways you can use it to increase profitability in your Restaurant.  Discover how successful Restaurateurs use their database every week to grow their business, more importantly we've got a great way to do Database marketing whenyou don't have a database.

Episode 5:  Database Marketing for Restaurants - No more quiet nights

After looking at the  Restaurant Trends, we discuss what tricks you can use in your Restaurant in 2020 to improve profitability. For more information on this podcast, check out our show notes. If you liked this episode, please leave a review in iTunes.  It really helps us to get the word out and share it on our Facebook page. For Free Tools  to build your Restaurant business, check out our free tools page.  We've helped restaurants around the world build the Restaurant that they always wanted with our tools.  Our free booking tool has taken over $25,000,000 in seats booked.

After looking at the <a href="https://marketing4restaurants.com/128-biggest-restaurants-trends-2020-what-you-need-to-know-for-your-restaurant/" rel="nofollow" target="_blank"> Restaurant Trends</a>, we discuss what tricks you can use in your Restaurant in 2020 to improve profitability. For more information on this podcast, check out our <a href="https://marketing4restaurants.com/features/secret-sauce/?pk_campaign=libsyn&amp;pk_kwd=shownotes" rel="nofollow" target="_blank">show notes</a>. If you liked this episode, please leave a review in iTunes.  It really helps us to get the word out and share it on our Facebook page. For <a href="https://marketing4restaurants.com/free-tools-to-market-a-restaurant/?pk_campaign=libsyn&amp;pk_kwd=freetools" rel="nofollow" target="_blank">Free Tools</a>  to build your Restaurant business, check out our free tools page.  We've helped restaurants around the world build the Restaurant that they always wanted with our tools.  Our free booking tool has taken over $25,000,000 in seats booked.

130 - 7 tips for Restaurant Profitability in 2020

We have created our list of the trends that will be impacting (increasing or decreasing) profitability.  This is based on our conversations with our Restaurant customers across 17 countries along with some Google search trends analysis, plus our reading of the  We talk about the impact of being behind the trends, with the example of the Melbourne Burger Wars.  We discuss the winners, places like 8 bit, Huxtaburger and Easy's.   We start by discussing Google Search Trends and what you can learn from it and more importantly, how you can use it in building your marketing and business plan.  This can help with your specials and your menu board. We talk about wages in Restaurants.  Restaurants are looking at the product that they have, so that they can decrease the skills requirements, looking at roster costs. Openings - there will be a lot more openings this year.  As the pressure increases in the industry, there are more experts looking to take advantage of the opportunities that are coming up in the industry.  These opportunities are coming about through the leasing deals that are on offer.   The food trends themselves are something that a lot of Restaurant owners chase, but I don't think it is as important as many people think.  The ability to authentically and passionately relate to a type of food or method of cooking is not something that can be changed each year to chase the new trends and it confuses customers.   Beverages- coffee, tea, fruit drinks.  There is a lot of opportunity around beverages, as a source of income and as a way to increase the gross customer spend.   For more information on this podcast, check out our show notes. If you liked this episode, please leave a review in iTunes.  It really helps us to get the word out and share it on our Facebook page. For Free Tools  to build your Restaurant business, check out our free tools page.  We've helped restaurants around the world build the Restaurant that they always wanted with our tools.  Our free booking tool has taken over $25,000,000 in seats booked.

We have created our list of the trends that will be impacting (increasing or decreasing) profitability.  This is based on our conversations with our Restaurant customers across 17 countries along with some Google search trends analysis, plus our reading of the  We talk about the impact of being behind the trends, with the example of the Melbourne Burger Wars.  We discuss the winners, places like <a href="http://www.eat8bit.com.au/" rel="nofollow" target="_blank">8 bit</a>, <a href="https://www.huxtaburger.com.au/" rel="nofollow" target="_blank">Huxtaburger</a> and <a href="https://www.easeys.com.au/" rel="nofollow" target="_blank">Easy's</a>.   We start by discussing Google Search Trends and what you can learn from it and more importantly, how you can use it in building your marketing and business plan.  This can help with your specials and your menu board. We talk about wages in Restaurants.  Restaurants are looking at the product that they have, so that they can decrease the skills requirements, looking at roster costs. Openings - there will be a lot more openings this year.  As the pressure increases in the industry, there are more experts looking to take advantage of the opportunities that are coming up in the industry.  These opportunities are coming about through the leasing deals that are on offer.   The food trends themselves are something that a lot of Restaurant owners chase, but I don't think it is as important as many people think.  The ability to authentically and passionately relate to a type of food or method of cooking is not something that can be changed each year to chase the new trends and it confuses customers.   Beverages- coffee, tea, fruit drinks.  There is a lot of opportunity around beverages, as a source of income and as a way to increase the gross customer spend.   For more information on this podcast, check out our <a href="https://marketing4restaurants.com/features/secret-sauce/?pk_campaign=libsyn&amp;pk_kwd=shownotes" rel="nofollow" target="_blank">show notes</a>. If you liked this episode, please leave a review in iTunes.  It really helps us to get the word out and share it on our Facebook page. For <a href="https://marketing4restaurants.com/free-tools-to-market-a-restaurant/?pk_campaign=libsyn&amp;pk_kwd=freetools" rel="nofollow" target="_blank">Free Tools</a>  to build your Restaurant business, check out our free tools page.  We've helped restaurants around the world build the Restaurant that they always wanted with our tools.  Our free booking tool has taken over $25,000,000 in seats booked.

102 - Restaurant Trends for 2019

Many of the problems in Restaurants that we see come down to issues with Leadership.  Restaurant Leadership is something that isn't taught, most people pick it up on the job, so we will go through some tools to help with your Restaurant Leadership. What is the definition of Leadership and in particular Restaurant Leadership. Restaurant Autoposy.  One of the Restaurants using our Free Online Restaurant Booking System has closed.  We go through the issues that they had.  The biggest issue was that even though they weren't busy and wanted to be better, and it was quiet on Saturday nights, they did no marketing.  Even worse, the website was very poor, no great photos, no SEO (getting found in Google).  There web traffic dropped from 750 a month down to  600 over the last 18 months.  These is less than half of what their competitors were getting.  It probably equated to $10,000 a month in revenue that they were missing out on. I wonder what was going on in the minds of the people in the team there, doing nothing to find more customers.  The only marketing they did was Groupon at the end. We talk about what Leadership is and look at Dwight D Eisenhower's definition of Leadership, which is "Getting people to do what you want them to do, because they want to do it" How does Restaurant Leadership work in a Restaurant?  There is the typical angry chef, but I think it is a lot more common to have no Leadership in the Restaurant. We look at the mindset that people need to be able to be an effective Leader in your Restaurant. Make sure that your Personal Plan aligns with your Business Plan which aligns with your Marketing Plan.  Too many people forget why they opened their Restaurant and they lose their passion for their Restaurant.  It is so much harder to motivate people if you aren't motivated and passionate about what you are doing. We look at BHAGs (big Hairy Audacious Goals), and we talk about Missions, Values and Goals and how these are tools to help you be a better leader, but also the big component of the business that you are responsible. We talk about Adam Sobel's Vision from Cinnamon Snail and Nick Sarillo's Nick's Pizza and Pub.  Check out Nick's book, "A Slice of the Pie."   Nick’s Pizza &amp; Pub Values  We treat everyone with dignity and respect. We are dedicated to the learning, teaching, and ongoing development of each other. We have fun while we work! We provide a clean and safe environment for our guests and team members. We honor individual passions, and creativity at work and at home. We communicate openly, clearly and honestly. We honor the relationships that connect our team, our guests and community. We take pride in our commitment to provide quality service and a quality product. We celebrate and reward accomplishments and “A+” players. We support balance between home and work. Health: We are a profitable and fiscally responsible company. We support the physical and emotional well-being of our guests and team members. Our team works through support and cooperation.  We look at the E-Myth and how it can help you delegate. How can you be a better communicator in your business. We also look at Danny Meyers "Setting the Table" as well, another great book on the topic of leadership.  Have a personal plan Be passionate Define your values Hire for values and train for skills Procedures Delegate Communicate, Communicate and Communicate Find a mentor.  The journey of leadership is never ending, but remember - The better you get, the better you get.  

Many of the problems in Restaurants that we see come down to issues with Leadership.  Restaurant Leadership is something that isn't taught, most people pick it up on the job, so we will go through some tools to help with your Restaurant Leadership. What is the definition of Leadership and in particular Restaurant Leadership. Restaurant Autoposy.  One of the Restaurants using our Free Online Restaurant Booking System has closed.  We go through the issues that they had.  The biggest issue was that even though they weren't busy and wanted to be better, and it was quiet on Saturday nights, they did no marketing.  Even worse, the website was very poor, no great photos, no SEO (getting found in Google).  There web traffic dropped from 750 a month down to  600 over the last 18 months.  These is less than half of what their competitors were getting.  It probably equated to $10,000 a month in revenue that they were missing out on. I wonder what was going on in the minds of the people in the team there, doing nothing to find more customers.  The only marketing they did was Groupon at the end. We talk about what Leadership is and look at Dwight D Eisenhower's definition of Leadership, which is "Getting people to do what you want them to do, because they want to do it" How does Restaurant Leadership work in a Restaurant?  There is the typical angry chef, but I think it is a lot more common to have no Leadership in the Restaurant. We look at the mindset that people need to be able to be an effective Leader in your Restaurant. Make sure that your Personal Plan aligns with your Business Plan which aligns with your Marketing Plan.  Too many people forget why they opened their Restaurant and they lose their passion for their Restaurant.  It is so much harder to motivate people if you aren't motivated and passionate about what you are doing. We look at BHAGs (big Hairy Audacious Goals), and we talk about Missions, Values and Goals and how these are tools to help you be a better leader, but also the big component of the business that you are responsible. We talk about Adam Sobel's Vision from <a href="http://cinnamonsnail.com/?pk_campaign=m4rpodcast" rel="nofollow" target="_blank">Cinnamon Snail</a> and Nick Sarillo's <a href="http://www.nickspizzapub.com/?pk_campaign=m4rpodcast" rel="nofollow" target="_blank">Nick's Pizza and Pub.</a>  Check out Nick's book, "A Slice of the Pie."   Nick’s Pizza &amp; Pub Values <ul> <li>We treat everyone with dignity and respect.</li> <li>We are dedicated to the learning, teaching, and ongoing development of each other.</li> <li>We have fun while we work!</li> <li>We provide a clean and safe environment for our guests and team members.</li> <li>We honor individual passions, and creativity at work and at home.</li> <li>We communicate openly, clearly and honestly.</li> <li>We honor the relationships that connect our team, our guests and community.</li> <li>We take pride in our commitment to provide quality service and a quality product.</li> <li>We celebrate and reward accomplishments and “A+” players.</li> <li>We support balance between home and work.</li> <li>Health: We are a profitable and fiscally responsible company. We support the physical and emotional well-being of our guests and team members.</li> <li>Our team works through support and cooperation.</li> </ul> We look at the E-Myth and how it can help you delegate. How can you be a better communicator in your business. We also look at Danny Meyers "Setting the Table" as well, another great book on the topic of leadership. <ul> <li>Have a personal plan</li> <li>Be passionate</li> <li>Define your values</li> <li>Hire for values and train for skills</li> <li>Procedures</li> <li>Delegate</li> <li>Communicate, Communicate and Communicate</li> <li>Find a mentor.</li> </ul> The journey of leadership is never ending, but remember - The better you get, the better you get.

40 - Restaurant Leadership - Steps to help you be a better leader in your Restaurant.

We've collated lots of research to determine the big trends for 2020 in the Restaurant industry. We discuss products like Zero Foods Black Rice Toastie.  For more information on this podcast, check out our show notes. If you liked this episode, please leave a review in iTunes.  It really helps us to get the word out and share it on our Facebook page. For Free Tools  to build your Restaurant business, check out our free tools page.  We've helped restaurants around the world build the Restaurant that they always wanted with our tools.  Our free booking tool has taken over $25,000,000 in seats booked.

We've collated lots of research to determine the big trends for 2020 in the Restaurant industry. We discuss products like Zero Foods Black Rice Toastie.  For more information on this podcast, check out our <a href="https://marketing4restaurants.com/features/secret-sauce/?pk_campaign=libsyn&amp;pk_kwd=shownotes" rel="nofollow" target="_blank">show notes</a>. If you liked this episode, please leave a review in iTunes.  It really helps us to get the word out and share it on our Facebook page. For <a href="https://marketing4restaurants.com/free-tools-to-market-a-restaurant/?pk_campaign=libsyn&amp;pk_kwd=freetools" rel="nofollow" target="_blank">Free Tools</a>  to build your Restaurant business, check out our free tools page.  We've helped restaurants around the world build the Restaurant that they always wanted with our tools.  Our free booking tool has taken over $25,000,000 in seats booked.

128 - Biggest Restaurants Trends 2020 - What you need to know for your Restaurant

We look at the steps that you need to take to create a quick and dirty Facebook marketing campaign to get an injection of cash for when money is tight. First, we look at the new Loyalty discounts feature in our  Free Restaurant OnLine Ordering system. We look at the first Michelin Starred street food hawker.  His commitment to excellence is a really inspiring storing.  Have a quick look at the  video. What is the photo that you are going to use?  We talk about the cheapest way to get a decent photo of the food you need for emergency Facebook marketing. What is the offer you should use and who will you targeting with it?  We look at some interesting targeting options that can work well with different types of offers. How much should you spend in your Facebook Marketing campaign. What are the best times to run the ads? We also look at how to measure how well it has worked.

We look at the steps that you need to take to create a quick and dirty Facebook marketing campaign to get an injection of cash for when money is tight. First, we look at the new Loyalty discounts feature in our <a href="http://freerestaurantonlineordering.com/?pk_campaign=libsyn&amp;pk_kwd=frolo" rel="nofollow" target="_blank"> Free Restaurant OnLine Ordering system</a>. We look at the first Michelin Starred street food hawker.  His commitment to excellence is a really inspiring storing.  Have a quick look at the <a href="https://marketing4restaurants.com/hong-kong-soya-sauce-chicken-rice-and-noodle-restaurant-marketing-lessons/?pk_campaign=libsyn&amp;pk_kwd=michelin" rel="nofollow" target="_blank"> video.</a> What is the photo that you are going to use?  We talk about the cheapest way to get a decent photo of the food you need for emergency Facebook marketing. What is the offer you should use and who will you targeting with it?  We look at some interesting targeting options that can work well with different types of offers. How much should you spend in your Facebook Marketing campaign. What are the best times to run the ads? We also look at how to measure how well it has worked.

Emergency Facebook Marketing for your Restaurant

Last podcast covered the trends and the megatrend for indie restaurants.  We look at the trends for restaurants we see in 2018. 5.  Experience Design – VR experience at Restaurant Lume, Saved by the Max in Chicago and now LA.  These are examples of restaurants that are doing a great job with designeing an experience.  Where there is experience, there is margin! 6.  Zero waste – decrease food costs and environmentally responsible.  Consumers are looking for more opportunities to dine at eco friendly restaurants. 7.  Meal labelling – In an effort to improve health, consumers are a lot more interested in the ingredients that are in the meals that they are eating and the carbs and fats in the meals, allowing them to make better choices.  8.  Health – Flexitarianism and a growing trend towards people’s changing tastes as they look for a more healthy diet.  People will still want to have a great experience, but decouple it from being a ‘naughty treat’.  How can you improve the healthy benefits of your food.  Sub niching towards meals like ketogenic meals. 9.  Hyperlocal – building an ecosystem around the local area.  Food precincts, partner with other restaurants and other businesses to leverage different strengths. 10.  Fine casual – providing elements of fine dining with a casual dining type experience.  Bring those elements into a medium price point.  Expensive cutlery in a hamburger joint with table service enabling them to increase the price point that is sustainable. 11.  Cuisine – More non traditional cuisines like Israeli, Filippino and Eastern European cuisine based restaurants.  These restaurants traditionally target their expat market, but the focus will be on building that cuisines brand and building a strong repeat customer base out of locals who have never experienced that culture. 12.  Menu experimentation – more weird things are going to appear, like chicken donuts. 13.  Story telling – What is your authentic, passionate story?  How does it relate to your customers and how are you going to tell that story? 14.  Marketing – Restaurants will be forced to start taking their marketing a lot more seriously.  Running Facebook ads will become increasingly popular.  We see only 5% of indie restaurants running Facebook ads and that will increase dramatically next year.  Facebook videos – this is really the hottest marketing tool available to restaurants today.  More restaurants will look at those restaurants   killing it on FB videos and think “why not me?” and after those first couple of awkward videos, you will see a big improvement in return.  (Have a look at some of our first videos – they were awful!)

Last podcast covered the trends and the megatrend for indie restaurants.  We look at the trends for restaurants we see in 2018. 5.  Experience Design – VR experience at Restaurant Lume, Saved by the Max in Chicago and now LA.  These are examples of restaurants that are doing a great job with designeing an experience.  Where there is experience, there is margin! 6.  Zero waste – decrease food costs and environmentally responsible.  Consumers are looking for more opportunities to dine at eco friendly restaurants. 7.  Meal labelling – In an effort to improve health, consumers are a lot more interested in the ingredients that are in the meals that they are eating and the carbs and fats in the meals, allowing them to make better choices.  8.  Health – Flexitarianism and a growing trend towards people’s changing tastes as they look for a more healthy diet.  People will still want to have a great experience, but decouple it from being a ‘naughty treat’.  How can you improve the healthy benefits of your food.  Sub niching towards meals like ketogenic meals. 9.  Hyperlocal – building an ecosystem around the local area.  Food precincts, partner with other restaurants and other businesses to leverage different strengths. 10.  Fine casual – providing elements of fine dining with a casual dining type experience.  Bring those elements into a medium price point.  Expensive cutlery in a hamburger joint with table service enabling them to increase the price point that is sustainable. 11.  Cuisine – More non traditional cuisines like Israeli, Filippino and Eastern European cuisine based restaurants.  These restaurants traditionally target their expat market, but the focus will be on building that cuisines brand and building a strong repeat customer base out of locals who have never experienced that culture. 12.  Menu experimentation – more weird things are going to appear, like chicken donuts. 13.  Story telling – What is your authentic, passionate story?  How does it relate to your customers and how are you going to tell that story? 14.  Marketing – Restaurants will be forced to start taking their marketing a lot more seriously.  Running Facebook ads will become increasingly popular.  We see only 5% of indie restaurants running Facebook ads and that will increase dramatically next year.  Facebook videos – this is really the hottest marketing tool available to restaurants today.  More restaurants will look at those restaurants   killing it on FB videos and think “why not me?” and after those first couple of awkward videos, you will see a big improvement in return.  (Have a look at some of our first videos – they were awful!)

67 - Restaurant Trends 2018 Part II

This is part 2 of what we've learnt in producing the first 100 episodes of Secret Sauce. 5. We continue with a discussion about Creativity and Innovation.  This is something that we are seeing a lot more restaurants starting to focus on.  We look at food combining and some other techniques that you can use be work on your creativity.  We also discuss innovation and what it means in your Restaurant. We discuss how you should embrace failure in your Restaurant.  It is a fundamental part of the innovation and creativity process.   6.  We discuss how you should be thinking about your customer contact details as a part of your Restaurant Marketing plan.  Having a plan is really important and something that probably all successful Restaurants have.  There is a lot of information that you should be collecting and using to turn your new customers into repeat customers.  We look at the importance of the marketing plan and how you can create an annual restaurant marketing plan.  Planning makes execution a lot easier, because you will have the time that you need to plan for each of your marketing campaigns.  This is really important, especially if you are planning on creating special dishes as a part of your campaign.  We discuss the role that Red Robin's Ramen Burger campaign played in the revenue increase that they saw. 7.  There is a lot of information that you should be collecting and using to turn your new customers into repeat customers.  We talk about using Facebook ads as a part of the research for your marketing plan.  You can run ads to see whether customers will be interested in a product or concept.  This is a really cheap way to do market research. 8.  Who are your customers? Do you really know who they are? 9.  We discuss the art of tying all of this together.  It creates a much higher level of complexity that people need to be thinking about, but in putting it all together, you will decrease the cost to acquire a customer. We talk about how Restaurants can get help with implementing a  Restaurant Marketing plan. For more information on this podcast, check out our show notes. If you liked this episode, please leave a review in iTunes.  It really helps us to get the word out and share it on our Facebook page. For Free Tools  to build your Restaurant business, check out our free tools page.  We've helped restaurants around the world build the Restaurant that they always wanted with our tools.  Our free booking tool has taken over $25,000,000 in seats booked.

This is part 2 of what we've learnt in producing the first 100 episodes of Secret Sauce. 5. We continue with a discussion about Creativity and Innovation.  This is something that we are seeing a lot more restaurants starting to focus on.  We look at food combining and some other techniques that you can use be work on your creativity.  We also discuss innovation and what it means in your Restaurant. We discuss how you should embrace failure in your Restaurant.  It is a fundamental part of the innovation and creativity process.   6.  We discuss how you should be thinking about your customer contact details as a part of your Restaurant Marketing plan.  Having a plan is really important and something that probably all successful Restaurants have.  There is a lot of information that you should be collecting and using to turn your new customers into repeat customers.  We look at the importance of the marketing plan and how you can create an annual restaurant marketing plan.  Planning makes execution a lot easier, because you will have the time that you need to plan for each of your marketing campaigns.  This is really important, especially if you are planning on creating special dishes as a part of your campaign.  We discuss the role that Red Robin's Ramen Burger campaign played in the revenue increase that they saw. 7.  There is a lot of information that you should be collecting and using to turn your new customers into repeat customers.  We talk about using Facebook ads as a part of the research for your marketing plan.  You can run ads to see whether customers will be interested in a product or concept.  This is a really cheap way to do market research. 8.  Who are your customers? Do you really know who they are? 9.  We discuss the art of tying all of this together.  It creates a much higher level of complexity that people need to be thinking about, but in putting it all together, you will decrease the cost to acquire a customer. We talk about how Restaurants can get help with implementing a <a href="https://marketing4restaurants.com/features/restaurantmadmen/?pk_campaign=madmen&amp;pk_source=libsyn100" rel="nofollow" target="_blank"> Restaurant Marketing plan</a>. For more information on this podcast, check out our <a href="https://marketing4restaurants.com/features/secret-sauce/?pk_campaign=libsyn&amp;pk_kwd=shownotes" rel="nofollow" target="_blank">show notes</a>. If you liked this episode, please leave a review in iTunes.  It really helps us to get the word out and share it on our Facebook page. For <a href="https://marketing4restaurants.com/free-tools-to-market-a-restaurant/?pk_campaign=libsyn&amp;pk_kwd=freetools" rel="nofollow" target="_blank">Free Tools</a>  to build your Restaurant business, check out our free tools page.  We've helped restaurants around the world build the Restaurant that they always wanted with our tools.  Our free booking tool has taken over $25,000,000 in seats booked.

101 - The 7 most important things for Restaurant Marketing Success

We met our friends from the Dimmi and discussed some of the issues with the  aggregator model as opposed to those who want to tell the story of their own Restaurant.   Many Restaurants are taking control of their marketing and their story and using the  Free Online Restaurant Booking System and the  Free Restaurant OnLine Ordering system. We talk about our plans to help a Restaurant that is kicking in $10,000 a month to keep their Restaurant going and how we are going to help them. Congratulations to 11 Madison Park, the World's Best Restaurant for 2017. We discuss why you may not want to be in the World's 50 Best, but you may want to be the best parent to your kids, and how your Restaurant needs to support that.  Hard work - it is important to be doing the right work.  Too many people work too hard at the wrong type of work. Team work - building a great team and getting them working to help you is really important. Purpose - your purpose, that is what gives you passion, you need to maintain your passion for a long time, that purpose does it.   Leadership - Getting the team to work towards your purpose. Technical excellence - FOH, BOH - you need to be working towards excellence in all of the parts of your Restaurant. Always learning - Ana Ros is self taught.  She didn't plan to be a chef and has taught herself the skills to be the best Female chef.  That is an amazing story and should be inspiring to all restaurant owners. Persistence - Massimo Bottura's Osteria Francescana took a long time before it became popular.  You need to persist, knowing that you are on the right path. Innovation - We look at the role of innovation and the importance of failing and the easiest way that you can experiment with innovation and creativity.  Have a listen to Chef's Table on Netflix, a great series telling amazing stories of these amazing Chefs.

We met our friends from the Dimmi and discussed some of the issues with the <a href="https://marketing4restaurants.com/is-dimmi-turning-into-groupon-by-stealth/?pk_campaign=podcast&amp;pk_kwd=worlds50best" rel="nofollow" target="_blank"> aggregator model</a> as opposed to those who want to tell the story of their own Restaurant.   Many Restaurants are taking control of their marketing and their story and using the <a href="https://marketing4restaurants.com/features/free-online-restaurant-booking-system/?pk_campaign=podcast&amp;pk_kwd=worlds50best" rel="nofollow" target="_blank"> Free Online Restaurant Booking System</a> and the <a href="https://marketing4restaurants.com/features/free-restaurant-online-ordering/?pk_campaign=podcast&amp;pk_kwd=worlds50best" rel="nofollow" target="_blank"> Free Restaurant OnLine Ordering system.</a> We talk about our plans to help a Restaurant that is kicking in $10,000 a month to keep their Restaurant going and how we are going to help them. Congratulations to 11 Madison Park, the World's Best Restaurant for 2017. We discuss why you may not want to be in the World's 50 Best, but you may want to be the best parent to your kids, and how your Restaurant needs to support that. <ol> <li>Hard work - it is important to be doing the right work.  Too many people work too hard at the wrong type of work.</li> <li>Team work - building a great team and getting them working to help you is really important.</li> <li>Purpose - your purpose, that is what gives you passion, you need to maintain your passion for a long time, that purpose does it.  </li> <li>Leadership - Getting the team to work towards your purpose.</li> <li>Technical excellence - FOH, BOH - you need to be working towards excellence in all of the parts of your Restaurant.</li> <li>Always learning - Ana Ros is self taught.  She didn't plan to be a chef and has taught herself the skills to be the best Female chef.  That is an amazing story and should be inspiring to all restaurant owners.</li> <li>Persistence - Massimo Bottura's Osteria Francescana took a long time before it became popular.  You need to persist, knowing that you are on the right path.</li> <li>Innovation - We look at the role of innovation and the importance of failing and the easiest way that you can experiment with innovation and creativity.</li> </ol> Have a listen to Chef's Table on Netflix, a great series telling amazing stories of these amazing Chefs.

42 - 7 Lessons for your Restaurant from the World's 50 Best Restaurants

We talk to Tan Terry from Seagulls Greek Taverna, one of our Beta Testers for the Free Restaurant OnLine Ordering system.  He ran an online marketing campaign and spent $50 in one day.  The result - $1,800 in orders.  The night was booming and the kitchen nearly ran out of food.  Find out how he did it and also what he can do to improve those numbers. Marketing your take out orders is going to become more important for every Restaurant as they face increasing competition from Grub Hub, Eat24, Just Eat, Menulog, Zomato, Food Panda and Delivery Hero.  All of these online ordering companies compete against Restaurant owners, including those they represent to get the order so that they can charge the Restaurant that big commission and more importantly, get that email address which is critical for database marketing.  Tan has done a great job at Seagulls.  Not only has he generated an extra $1,800, he has done it Commission free and he is building his own customer database at the same time.  Find out how in this episode.

We talk to Tan Terry from Seagulls Greek Taverna, one of our Beta Testers for the Free Restaurant OnLine Ordering system.  He ran an online marketing campaign and spent $50 in one day.  The result - $1,800 in orders.  The night was booming and the kitchen nearly ran out of food.  Find out how he did it and also what he can do to improve those numbers. Marketing your take out orders is going to become more important for every Restaurant as they face increasing competition from Grub Hub, Eat24, Just Eat, Menulog, Zomato, Food Panda and Delivery Hero.  All of these online ordering companies compete against Restaurant owners, including those they represent to get the order so that they can charge the Restaurant that big commission and more importantly, get that email address which is critical for database marketing.  Tan has done a great job at Seagulls.  Not only has he generated an extra $1,800, he has done it Commission free and he is building his own customer database at the same time.  Find out how in this episode.

Episode 12 - Marketing to grow your Online Orders

Hooray - Episode 50.  Thank you so much to everyone who has contributed to the Secret Sauce podcast since we started. We look at how a lot of Restaurants miss some fundamental marketing steps and when they get a great public relations win they aren't in a position to capitalise on that win.  Too many restaurants don't have a website, they don't have the Facebook pixel installed, they which means it is a lot harder to build a strong brand and find new customers and turn them into repeat customers. We discuss what intellectual property and intangible assets.  These can have an impact on the price that you pay when you buy a restaurant and definitely can impact the price of the restaurant that you sell for. Does a restaurant have an email list?  How big is it and how  Domain Names - These are sometimes registered by aggegators like Menulog, or they can register a similar name. Facebook Pages - who is the owner of the Facebook page, who has access to it? Do you have an unofficial Facebook Page? Is there a site that Facebook created for you?  You need to claim that. Do you have an unofficial Google My Business account?  You need to claim that and ensure that the information is correct.  We have seen peoples business listed as Permanently Closed and they are still open.  Very few customers would go to a Restaurant that Google has listed as Permanently Closed and unfortunately dodgey competitors may list your restaurant as permanently closed. Check out your restaurants google listing from an incognito mode browser so that you can see your restaurants as other people will see it. Look for fake websites.  We see this all the time and there are thousands of restaurant brand jacking websites, set up by shonky online ordering companies. Brand jacking can mean that you are missing out on all of the emails of your customers. Check the details of your Google Knowledge Panel.  Many restaurant aggregators can try to hijack the Google Knowledge Panel to hijack your customers.  We look at restaurant adwords arbitrage and how it can be costing your Restaurant tens of thousands of dollars every year. We talk about how companies like Dimmi can attempt to hijack customers look for your restaurant and drive them to a restaurant using Dimmi.  We wrote an article about what happened to  Brae and how Dimmi was trying to steal their customers. Make a booking at your own restaurant with a new gmail account and see what kind of emails you receive from your booking company. We finish of with a story of how restaurant aggregators want to minimise the impact of your brand and your story.  The only way that they can stand out in these online ordering platforms is with price, which decreases their ability to really create some awesome food. If you are having issues with your Google Knowledge Panel, Facebook Page, fake websites or domain name hijackers, please contact the M4R team, we deal with these issues every day and we know the best ways to help you to protect your own intellectual property.

Hooray - Episode 50.  Thank you so much to everyone who has contributed to the Secret Sauce podcast since we started. We look at how a lot of Restaurants miss some fundamental marketing steps and when they get a great public relations win they aren't in a position to capitalise on that win.  Too many restaurants don't have a website, they don't have the Facebook pixel installed, they which means it is a lot harder to build a strong brand and find new customers and turn them into repeat customers. We discuss what intellectual property and intangible assets.  These can have an impact on the price that you pay when you buy a restaurant and definitely can impact the price of the restaurant that you sell for. Does a restaurant have an email list?  How big is it and how  Domain Names - These are sometimes registered by aggegators like Menulog, or they can register a similar name. Facebook Pages - who is the owner of the Facebook page, who has access to it? Do you have an unofficial Facebook Page? Is there a site that Facebook created for you?  You need to claim that. Do you have an unofficial Google My Business account?  You need to claim that and ensure that the information is correct.  We have seen peoples business listed as Permanently Closed and they are still open.  Very few customers would go to a Restaurant that Google has listed as Permanently Closed and unfortunately dodgey competitors may list your restaurant as permanently closed. Check out your restaurants google listing from an incognito mode browser so that you can see your restaurants as other people will see it. Look for fake websites.  We see this all the time and there are thousands of restaurant brand jacking websites, set up by shonky online ordering companies. Brand jacking can mean that you are missing out on all of the emails of your customers. Check the details of your Google Knowledge Panel.  Many restaurant aggregators can try to hijack the Google Knowledge Panel to hijack your customers.  We look at restaurant adwords arbitrage and how it can be costing your Restaurant tens of thousands of dollars every year. We talk about how companies like Dimmi can attempt to hijack customers look for your restaurant and drive them to a restaurant using Dimmi.  We wrote an article about what happened to <a href="https://marketing4restaurants.com/dimmi-attempts-steal-brae-customers-hilarious-results/" rel="nofollow" target="_blank"> Brae and how Dimmi</a> was trying to steal their customers. Make a booking at your own restaurant with a new gmail account and see what kind of emails you receive from your booking company. We finish of with a story of how restaurant aggregators want to minimise the impact of your brand and your story.  The only way that they can stand out in these online ordering platforms is with price, which decreases their ability to really create some awesome food. If you are having issues with your Google Knowledge Panel, Facebook Page, fake websites or domain name hijackers, please contact the M4R team, we deal with these issues every day and we know the best ways to help you to protect your own intellectual property.

50 - Your Restaurant Story, your Restaurant Brand and your Restaurant Intellectual Property

This special podcast covers the first two days from the National Restaurant Association Show in Chicago.  The show is absolutely massive and after 2 days we have only down 2/3s of the show.  There are show many people to talk to, some many ideas to explore and some much food to sample :). We've gone looking for the best ideas to improve profitability in your restaurant, so we are looking at the people, the places, the processes, the product and the produce that is at the show. People:  Their are coaches, some who have some great systems to help Restaurants and Bars to run a lot more efficiently, we talk to the guys from Grub Hub and  Products:  We look at some massive copper beer mugs from Barbarian brands.  Produce:  There are some great new products at the show.  Aerated kombucha tea, and we look at the difference between Chilean Sea Bass and Patagonian Tooth fish.  A lot of the produce has a really interesting story behind it and when distributors are trying to sell it to you, they tell that story, but too often that story gets forgotten in what you tell your customers about the produce.  How can you better tell the stories of the items on your menu, or should you get produce with better stories? There is plenty more that we talk about and we will be sharing more of the things we've learned in future episodes. We end with a great experiential dining concept, the Saved by the Max popup Restaurant, based on the 80's show, Saved by the bell.

This special podcast covers the first two days from the National Restaurant Association Show in Chicago.  The show is absolutely massive and after 2 days we have only down 2/3s of the show.  There are show many people to talk to, some many ideas to explore and some much food to sample :). We've gone looking for the best ideas to improve profitability in your restaurant, so we are looking at the people, the places, the processes, the product and the produce that is at the show. People:  Their are coaches, some who have some great systems to help Restaurants and Bars to run a lot more efficiently, we talk to the guys from Grub Hub and  Products:  We look at some massive copper beer mugs from <a href="https://barbarian-brands.myshopify.com/" rel="nofollow" target="_blank">Barbarian brands. </a> Produce:  There are some great new products at the show.  Aerated kombucha tea, and we look at the difference between Chilean Sea Bass and Patagonian Tooth fish.  A lot of the produce has a really interesting story behind it and when distributors are trying to sell it to you, they tell that story, but too often that story gets forgotten in what you tell your customers about the produce.  How can you better tell the stories of the items on your menu, or should you get produce with better stories? There is plenty more that we talk about and we will be sharing more of the things we've learned in future episodes. We end with a great experiential dining concept, the <a href="http://www.savedbythemax.com/" rel="nofollow" target="_blank">Saved by the Max</a> popup Restaurant, based on the 80's show, Saved by the bell.

45 - Increasing Restaurant Profitability with lessons learnt from the 2017 NRA Show in Chicago

We've look at Restaurant Culture in the past with  Carrie Luxem.   This episode looks at how we can be better leaders in our companies with some great tips for you to be a better leader. For more information on this podcast, check out our show notes. If you liked this episode, please leave a review in iTunes.  It really helps us to get the word out and share it on our Facebook page. For Free Tools  to build your Restaurant business, check out our free tools page.  We've helped restaurants around the world build the Restaurant that they always wanted with our tools.  Our free booking tool has taken over $25,000,000 in seats booked.

We've look at Restaurant Culture in the past with <a href="https://marketing4restaurants.com/83-restaurant-leadership-lessons-with-carrie-luxem/" rel="nofollow" target="_blank"> Carrie Luxem</a>.   This episode looks at how we can be better leaders in our companies with some great tips for you to be a better leader. For more information on this podcast, check out our <a href="https://marketing4restaurants.com/features/secret-sauce/?pk_campaign=libsyn&amp;pk_kwd=shownotes" rel="nofollow" target="_blank">show notes</a>. If you liked this episode, please leave a review in iTunes.  It really helps us to get the word out and share it on our Facebook page. For <a href="https://marketing4restaurants.com/free-tools-to-market-a-restaurant/?pk_campaign=libsyn&amp;pk_kwd=freetools" rel="nofollow" target="_blank">Free Tools</a>  to build your Restaurant business, check out our free tools page.  We've helped restaurants around the world build the Restaurant that they always wanted with our tools.  Our free booking tool has taken over $25,000,000 in seats booked.

126 - Restaurant Leadership - What is it, how do you do it and why is it so important?

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