#263 - NYC-Based Food Influencer, Simone Hanlen ***** This week's episode is brought to you by: KICKFIN Thousands of restaurants across the country use Kickfin to send instant, cashless tip payouts, directly to their employees’ bank accounts, the second their shift ends. Get in touch today for a personalized demo and see how restaurants and bars across the country are tipping out with Kickfin.  VISIT: https://kickfin.com/demo/ ***** This week's episode is brought to you by: POPMENU If you’re a restaurant owner you need a great website that not only looks beautiful, but helps drive more traffic and sales. Use POPMENU to take your business to the next level. Best of all, listeners of this show can lock in one, set monthly rate… and get $100 off their first month.  VISIT: https://popmenu.com/restaurantstrategy ***** Simone Hanlen is a prominent NYC-based food influencer who has been building her following and helping restaurants for the last many years. @nycmuncher is the name of her handle and she's successfully fused her two biggest passions: running and food.  On today's episode I get her to dish all about her journey to get to 17K followers, plus the best way for owners and operators to engage with influencers in their market. Do the partnerships work? How are they most successful? And a whole bunch of tips for success in this new digital age.   IMPORTANT LINKS:  Instagram: https://www.instagram.com/nycmuncher/ TikTok: https://www.tiktok.com/@nycmuncher    ***** Are You Ready for the P3 Mastermind Program?Learn how to generate consistent, predicatable 20% profit every single month by setting up a FREE 30-minute Strategy Session: https://www.restaurantstrategypodcast.com/schedule

<h3>#263 - NYC-Based Food Influencer, Simone Hanlen</h3> ***** This week's episode is brought to you by: <a href="https://www.kickfin.com/demo/" rel="noopener nofollow" target="_blank">KICKFIN</a> Thousands of restaurants across the country use Kickfin to send instant, cashless tip payouts, directly to their employees’ bank accounts, the second their shift ends. Get in touch today for a personalized demo and see how restaurants and bars across the country are tipping out with Kickfin. VISIT: <a href="https://kickfin.com/demo/" rel="nofollow" target="_blank">https://kickfin.com/demo/</a> ***** This week's episode is brought to you by: <a href="https://popmenu.com/restaurantstrategy" rel="noopener nofollow" target="_blank">POPMENU</a> If you’re a restaurant owner you need a great website that not only looks beautiful, but helps drive more traffic and sales. Use POPMENU to take your business to the next level. Best of all, listeners of this show can lock in one, set monthly rate… and get $100 off their first month.  VISIT: <a href="https://popmenu.com/restaurantstrategy" rel="noopener nofollow" target="_blank">https://popmenu.com/restaurantstrategy</a> ***** Simone Hanlen is a prominent NYC-based food influencer who has been building her following and helping restaurants for the last many years. @nycmuncher is the name of her handle and she's successfully fused her two biggest passions: running and food.  On today's episode I get her to dish all about her journey to get to 17K followers, plus the best way for owners and operators to engage with influencers in their market. Do the partnerships work? How are they most successful? And a whole bunch of tips for success in this new digital age. IMPORTANT LINKS: <ul> <li>Instagram: <a href="https://www.instagram.com/nycmuncher/" rel="nofollow" target="_blank">https://www.instagram.com/nycmuncher/</a></li> <li>TikTok: <a href="https://www.tiktok.com/@nycmuncher" rel="nofollow" target="_blank">https://www.tiktok.com/@nycmuncher</a></li> </ul> ***** Are You Ready for the P3 Mastermind Program? Learn how to generate consistent, predicatable 20% profit every single month by setting up a FREE 30-minute Strategy Session: <a href="https://www.restaurantstrategypodcast.com/schedule" rel="nofollow" target="_blank">https://www.restaurantstrategypodcast.com/schedule</a>

NYC-Based Food Influencer, Simone Hanlen

#262 - Understanding the Power of PR   ***** This week's episode is brought to you by: TRIPLESEAT Revolutionize your private event planning with Tripleseat's all-in-one platform. Boost new booking sales by 30%, generate more leads, create contracts, BEOs, and more. Plus listeners of the show get a discount when you sign up. VISIT: https://tripleseat.com/restaurantstrategy/ ***** This week's episode is brought to you by: DAVO Don’t let sales tax spoil your business. Stay on top of sales tax with automation from DAVO by Avalara so you can spend less time in the back office, and more time in the front of house. Click the link below to learn more and try DAVO free for the first month: VISIT: https://www.DAVOsalestax.com/restaurantstrategy ***** Do you need a PR company? What exactly does a publicist do? Is there a time when I wouldn't need one? Are they worth the money? Can you do what they do internally? I heard from several listeners recently who threw a bunch of questions at me, and I'm sharing some answers on today's episode of Restaurant Strategy!    ***** Everything changes when your restaurant starts generating consistent, predictable, 20% profits every single month. Are you ready to level up? To bring your restaurant to where you know it should be? Just imagine how consistent profit would change your like.  Ready to learn more about my P3 Mastermind Program?  Schedule a FREE 30-minute Strategy Session: https://www.restaurantstrategypodcast.com/schedule 

<h3>#262 - Understanding the Power of PR</h3> ***** This week's episode is brought to you by: <a href="https://tripleseat.com/restaurantstrategy/" rel="noopener nofollow" target="_blank">TRIPLESEAT</a> Revolutionize your private event planning with Tripleseat's all-in-one platform. Boost new booking sales by 30%, generate more leads, create contracts, BEOs, and more. Plus listeners of the show get a discount when you sign up. VISIT: <a href="https://tripleseat.com/restaurantstrategy/" rel="nofollow" target="_blank">https://tripleseat.com/restaurantstrategy/</a> ***** This week's episode is brought to you by: <a href="https://www.DAVOsalestax.com/restaurantstrategy" rel="noopener nofollow" target="_blank">DAVO</a> Don’t let sales tax spoil your business. Stay on top of sales tax with automation from DAVO by Avalara so you can spend less time in the back office, and more time in the front of house. Click the link below to learn more and try DAVO free for the first month: VISIT: <a href="https://www.DAVOsalestax.com/restaurantstrategy" rel="nofollow" target="_blank">https://www.DAVOsalestax.com/restaurantstrategy</a> ***** Do you need a PR company? What exactly does a publicist do? Is there a time when I wouldn't need one? Are they worth the money? Can you do what they do internally? I heard from several listeners recently who threw a bunch of questions at me, and I'm sharing some answers on today's episode of Restaurant Strategy!  ***** Everything changes when your restaurant starts generating consistent, predictable, 20% profits every single month. Are you ready to level up? To bring your restaurant to where you know it should be? Just imagine how consistent profit would change your like.  Ready to learn more about my P3 Mastermind Program?  Schedule a FREE 30-minute Strategy Session: <a href="https://www.restaurantstrategypodcast.com/schedule" rel="nofollow" target="_blank">https://www.restaurantstrategypodcast.com/schedule</a>

Understanding the Power of PR

#261 - Franchisors and Franchisees, with Mark Lyso *****  This week's episode is brought to you by: MARGIN EDGE Take control of your costs with using MarginEdge. Best of all? No contract. No setup fee. Free and unlimited training and support.  VISIT: marginedge.com/chip ***** This week's episode is brought to you by: 7SHIFTS 7shifts is the team management platform for restaurants. From hiring, to scheduling, training and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Strategy listeners get 3 months free. VISIT: https://www.7shifts.com/restaurantstrategy ***** Mark Lyso is the head of business development for one of the fastest-growing franchises in the country. East Coast Wings is helping owners become their own boss through the franchising model, Mark is here to talk about the pros and cons of going this route. He also shares practical information about the process. A passionate hospitalitarian, with tons to share. Check out this killer conversation!    IMPORTANT LINKS:  East Coast Wings - https://eastcoastwings.com/ Facebook - https://www.facebook.com/EastCoastWings Instagram - https://www.instagram.com/eastcoastwings/ Twitter - https://twitter.com/eastcoastwings Zorability - https://zorability.com/    ***** What would your life look like if your restaurant could generate consistent, predictable 20% profits? My guess is it would change everything for you. If you've been open for at least a year, are generating at least a million dollars in revenue, but struggle with profitability...  Then set up a free 30-minute strategy session to learn more about my P3 Mastermind: (The 3 Ps stand for Profit, Process, Progress)  Click the link to schedule a FREE 30-minute Strategy Session: https://www.restaurantstrategypodcast.com/schedule 

<h3>#261 - Franchisors and Franchisees, with Mark Lyso</h3> *****  This week's episode is brought to you by: <a href="marginedge.com/chip" rel="noopener nofollow" target="_blank">MARGIN EDGE</a> Take control of your costs with using MarginEdge. Best of all? No contract. No setup fee. Free and unlimited training and support.  VISIT: <a href="http://marginedge.com/chip" rel="nofollow" target="_blank">marginedge.com/chip</a> ***** This week's episode is brought to you by: <a href="https://www.7shifts.com/restaurantstrategy" rel="noopener nofollow" target="_blank">7SHIFTS</a> 7shifts is the team management platform for restaurants. From hiring, to scheduling, training and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Strategy listeners get 3 months free. VISIT: <a href="https://www.7shifts.com/restaurantstrategy" rel="nofollow" target="_blank">https://www.7shifts.com/restaurantstrategy</a> ***** Mark Lyso is the head of business development for one of the fastest-growing franchises in the country. East Coast Wings is helping owners become their own boss through the franchising model, Mark is here to talk about the pros and cons of going this route. He also shares practical information about the process. A passionate hospitalitarian, with tons to share. Check out this killer conversation!  IMPORTANT LINKS: <ul> <li>East Coast Wings - <a href="https://eastcoastwings.com/" rel="nofollow" target="_blank">https://eastcoastwings.com/</a></li> <li>Facebook - <a href="https://www.facebook.com/EastCoastWings" rel="nofollow" target="_blank">https://www.facebook.com/EastCoastWings</a></li> <li>Instagram - <a href="https://www.instagram.com/eastcoastwings/" rel="nofollow" target="_blank">https://www.instagram.com/eastcoastwings/</a></li> <li>Twitter - <a href="https://twitter.com/eastcoastwings" rel="nofollow" target="_blank">https://twitter.com/eastcoastwings</a></li> <li>Zorability - <a href="https://zorability.com/" rel="nofollow" target="_blank">https://zorability.com/</a></li> </ul> ***** What would your life look like if your restaurant could generate consistent, predictable 20% profits? My guess is it would change everything for you. If you've been open for at least a year, are generating at least a million dollars in revenue, but struggle with profitability... Then set up a free 30-minute strategy session to learn more about my P3 Mastermind: (The 3 Ps stand for Profit, Process, Progress)  Click the link to schedule a FREE 30-minute Strategy Session: <a href="https://www.restaurantstrategypodcast.com/schedule" rel="nofollow" target="_blank">https://www.restaurantstrategypodcast.com/schedule</a>

Franchisors and Franchisees, with Mark Lyso

#260 - Insights from My Recent Trip to NZ   ***** This week's episode is brought to you by: TRIPLESEAT Revolutionize your private event planning with Tripleseat's all-in-one platform. Boost new booking sales by 30%, generate more leads, create contracts, BEOs, and more. Plus listeners of the show get a discount when you sign up. VISIT: https://tripleseat.com/restaurantstrategy/ ***** This week's episode is brought to you by: DAVO Don’t let sales tax spoil your business. Stay on top of sales tax with automation from DAVO by Avalara so you can spend less time in the back office, and more time in the front of house. Click the link below to learn more and try DAVO free for the first month: VISIT: https://www.DAVOsalestax.com/restaurantstrategy ***** I say it often, but travel changes you. Last month I had the great fortune of delivering the keynote at Hospo Hui 2023 in Auckland, NZ. My family joined me for the trip and we turned it into a little vacation after the event. On the last episode I shared my interviews with owners and operators from New Zealand... and on this episode I'm sharing my own insights and observations from 10 days spent in Auckland, then in Queenstown. We ate VERY WELL during our trip and I can't wait to share the details with you.  Cheers!   ***** Everything changes when your restaurant starts generating consistent, predictable, 20% profits every single month. Are you ready to level up? To bring your restaurant to where you know it should be? Just imagine how consistent profit would change your like.  Ready to learn more about my P3 Mastermind Program?  Schedule a FREE 30-minute Strategy Session: https://www.restaurantstrategypodcast.com/schedule 

<h3>#260 - Insights from My Recent Trip to NZ</h3> ***** This week's episode is brought to you by: <a href="https://tripleseat.com/restaurantstrategy/" rel="noopener nofollow" target="_blank">TRIPLESEAT</a> Revolutionize your private event planning with Tripleseat's all-in-one platform. Boost new booking sales by 30%, generate more leads, create contracts, BEOs, and more. Plus listeners of the show get a discount when you sign up. VISIT: <a href="https://tripleseat.com/restaurantstrategy/" rel="nofollow" target="_blank">https://tripleseat.com/restaurantstrategy/</a> ***** This week's episode is brought to you by: <a href="https://www.DAVOsalestax.com/restaurantstrategy" rel="noopener nofollow" target="_blank">DAVO</a> Don’t let sales tax spoil your business. Stay on top of sales tax with automation from DAVO by Avalara so you can spend less time in the back office, and more time in the front of house. Click the link below to learn more and try DAVO free for the first month: VISIT: <a href="https://www.DAVOsalestax.com/restaurantstrategy" rel="nofollow" target="_blank">https://www.DAVOsalestax.com/restaurantstrategy</a> ***** I say it often, but travel changes you. Last month I had the great fortune of delivering the keynote at Hospo Hui 2023 in Auckland, NZ. My family joined me for the trip and we turned it into a little vacation after the event. On the last episode I shared my interviews with owners and operators from New Zealand... and on this episode I'm sharing my own insights and observations from 10 days spent in Auckland, then in Queenstown. We ate VERY WELL during our trip and I can't wait to share the details with you.  Cheers! ***** Everything changes when your restaurant starts generating consistent, predictable, 20% profits every single month. Are you ready to level up? To bring your restaurant to where you know it should be? Just imagine how consistent profit would change your like.  Ready to learn more about my P3 Mastermind Program?  Schedule a FREE 30-minute Strategy Session: <a href="https://www.restaurantstrategypodcast.com/schedule" rel="nofollow" target="_blank">https://www.restaurantstrategypodcast.com/schedule</a>

Insights from My Recent Trip to NZ

#259 - INTERVIEWS from Auckland, New Zealand (Hospo Hui 2023) *****  This week's episode is brought to you by: MARGIN EDGE Take control of your costs with using MarginEdge. Best of all? No contract. No setup fee. Free and unlimited training and support.  VISIT: marginedge.com/chip ***** This week's episode is brought to you by: 7SHIFTS 7shifts is the team management platform for restaurants. From hiring, to scheduling, training and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Strategy listeners get 3 months free. VISIT: https://www.7shifts.com/restaurantstrategy ***** Last month I had the great privelege of delivering the keynote speech at Hospo Hui 2023, the annual conference hosted by the Restaurant Association of New Zealand. This year the event happened in coordination with Fine Food NZ, so there was a huge trade show floor downstairs and then a bunch of programming upstairs like panel discussions, speeches, workshops, etc.  I had a great time at the event, and even had the opportunity to interview a bunch of owners and operators from the trade show floor. On today's episode I am thrilled to be able to share those conversations. I hope you get a lot out of this one!    INTERVIEWS:  Marisa Bidois Mike Egan Krishna Botica Rich Walshe Chand Sahrawat Rebecca Smidt Adam Neal Amanda Frecker    ***** What would your life look like if your restaurant could generate consistent, predictable 20% profits? My guess is it would change everything for you. If you've been open for at least a year, are generating at least a million dollars in revenue, but struggle with profitability...  Then set up a free 30-minute strategy session to learn more about my P3 Mastermind: (The 3 Ps stand for Profit, Process, Progress)  Click the link to schedule a FREE 30-minute Strategy Session: https://www.restaurantstrategypodcast.com/schedule 

<h3>#259 - INTERVIEWS from Auckland, New Zealand (Hospo Hui 2023)</h3> *****  This week's episode is brought to you by: <a href="marginedge.com/chip" rel="noopener nofollow" target="_blank">MARGIN EDGE</a> Take control of your costs with using MarginEdge. Best of all? No contract. No setup fee. Free and unlimited training and support.  VISIT: <a href="http://marginedge.com/chip" rel="nofollow" target="_blank">marginedge.com/chip</a> ***** This week's episode is brought to you by: <a href="https://www.7shifts.com/restaurantstrategy" rel="noopener nofollow" target="_blank">7SHIFTS</a> 7shifts is the team management platform for restaurants. From hiring, to scheduling, training and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Strategy listeners get 3 months free. VISIT: <a href="https://www.7shifts.com/restaurantstrategy" rel="nofollow" target="_blank">https://www.7shifts.com/restaurantstrategy</a> ***** Last month I had the great privelege of delivering the keynote speech at Hospo Hui 2023, the annual conference hosted by the Restaurant Association of New Zealand. This year the event happened in coordination with Fine Food NZ, so there was a huge trade show floor downstairs and then a bunch of programming upstairs like panel discussions, speeches, workshops, etc.  I had a great time at the event, and even had the opportunity to interview a bunch of owners and operators from the trade show floor. On today's episode I am thrilled to be able to share those conversations. I hope you get a lot out of this one!  INTERVIEWS: <ul> <li>Marisa Bidois</li> <li>Mike Egan</li> <li>Krishna Botica</li> <li>Rich Walshe</li> <li>Chand Sahrawat</li> <li>Rebecca Smidt</li> <li>Adam Neal</li> <li>Amanda Frecker</li> </ul> ***** What would your life look like if your restaurant could generate consistent, predictable 20% profits? My guess is it would change everything for you. If you've been open for at least a year, are generating at least a million dollars in revenue, but struggle with profitability... Then set up a free 30-minute strategy session to learn more about my P3 Mastermind: (The 3 Ps stand for Profit, Process, Progress)  Click the link to schedule a FREE 30-minute Strategy Session: <a href="https://www.restaurantstrategypodcast.com/schedule" rel="nofollow" target="_blank">https://www.restaurantstrategypodcast.com/schedule</a>

INTERVIEWS from Auckland, New Zealand - Hospo Hui 2023

#258 - The 6 Common Complaints I Hear All The Time *****  This week's episode is brought to you by: SPOTON You may think of them as a POS system, but SpotOn is so much more.  With SpotOn you get a seamless restaurant tech solution that actually boosts revenue and manages costs. Book a demo today and see how SpotOn is changing the whole game.  VISIT: https://www.spoton.com/chip ***** This week's episode is brought to you by: 7SHIFTS 7shifts is the team management platform for restaurants. From hiring, to scheduling, training and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Strategy listeners get 3 months free. VISIT: https://www.7shifts.com/restaurantstrategy   ***** I spend most of my week speaking with restaurant owners from all over the world... and when I go out to eat I pay careful attention to what the operators are saying. (Yes, I sometimes eavesdrop, but I also like to strike up conversations with the managers when I can.) And there are 6 things I hear all the time these days...  And I just don't think they should be in our vocabulary any more.  So on today's episode I'm going to share these 6 complaints, and I'm going to show you a way to rethink them. A way to shift your mindset about all of them. Are you ready? Hit PLAY!    ***** Are you ready to generate consistent, predictable, 20% returns? Click the link to schedule a FREE 30-minute strategy session to learn about my P3 Mastermind:  https://www.restaurantstrategypodcast.com/schedule 

<h3>#258 - The 6 Common Complaints I Hear All The Time</h3> *****  This week's episode is brought to you by: <a href="https://www.spoton.com/chip" rel="noopener nofollow" target="_blank">SPOTON</a> You may think of them as a POS system, but SpotOn is so much more.  With SpotOn you get a seamless restaurant tech solution that actually boosts revenue and manages costs. Book a demo today and see how SpotOn is changing the whole game.  VISIT: <a href="https://www.spoton.com/chip" rel="nofollow" target="_blank">https://www.spoton.com/chip</a> ***** This week's episode is brought to you by: <a href="https://www.7shifts.com/restaurantstrategy" rel="noopener nofollow" target="_blank">7SHIFTS</a> 7shifts is the team management platform for restaurants. From hiring, to scheduling, training and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Strategy listeners get 3 months free. VISIT: <a href="https://www.7shifts.com/restaurantstrategy" rel="nofollow" target="_blank">https://www.7shifts.com/restaurantstrategy</a> ***** I spend most of my week speaking with restaurant owners from all over the world... and when I go out to eat I pay careful attention to what the operators are saying. (Yes, I sometimes eavesdrop, but I also like to strike up conversations with the managers when I can.) And there are 6 things I hear all the time these days...  And I just don't think they should be in our vocabulary any more.  So on today's episode I'm going to share these 6 complaints, and I'm going to show you a way to rethink them. A way to shift your mindset about all of them. Are you ready? Hit PLAY!  ***** Are you ready to generate consistent, predictable, 20% returns? Click the link to schedule a FREE 30-minute strategy session to learn about my P3 Mastermind:  <a href="https://www.restaurantstrategypodcast.com/schedule" rel="nofollow" target="_blank">https://www.restaurantstrategypodcast.com/schedule</a>

The 6 Common Complaints I Hear All The Time

Scott Youkilis

#257 - SpotOn Restaurateur-in-Residence, Scott Youkilis ***** This week's episode is brought to you by: KICKFIN Thousands of restaurants across the country use Kickfin to send instant, cashless tip payouts, directly to their employees’ bank accounts, the second their shift ends. Get in touch today for a personalized demo and see how restaurants and bars across the country are tipping out with Kickfin.  VISIT: https://kickfin.com/demo/ ***** This week's episode is brought to you by: POPMENU If you’re a restaurant owner you need a great website that not only looks beautiful, but helps drive more traffic and sales. Use POPMENU to take your business to the next level. Best of all, listeners of this show can lock in one, set monthly rate… and get $100 off their first month.  VISIT: https://popmenu.com/restaurantstrategy ***** SpotOn has been a longtime sponsor of this podcast, and for good reason. They are an incredible company, dedicated to helping independent owners and operators with their innovative all-in-one platform. They are a sponsor because I WANTED them to be a sponsor. I truly believe in what they're doing.  On Episode 257 I got to sit down with Scott Youkilis, their restaurateur-in-residence, not only about the product and their solutions... but also about his trajectory and how he gets to work with operators all over the world to help them improve their profitability.  It's an incredible conversation that you do not want to miss.    IMPORTANT LINKS: Website: https://www.spoton.com/chip   ***** Are You Ready for the P3 Mastermind Program?Learn how to generate consistent, predicatable 20% profit every single month by setting up a FREE 30-minute Strategy Session: https://www.restaurantstrategypodcast.com/schedule

<h3>#257 - SpotOn Restaurateur-in-Residence, Scott Youkilis</h3> ***** This week's episode is brought to you by: <a href="https://www.kickfin.com/demo/" rel="noopener nofollow" target="_blank">KICKFIN</a> Thousands of restaurants across the country use Kickfin to send instant, cashless tip payouts, directly to their employees’ bank accounts, the second their shift ends. Get in touch today for a personalized demo and see how restaurants and bars across the country are tipping out with Kickfin. VISIT: <a href="https://kickfin.com/demo/" rel="nofollow" target="_blank">https://kickfin.com/demo/</a> ***** This week's episode is brought to you by: <a href="https://popmenu.com/restaurantstrategy" rel="noopener nofollow" target="_blank">POPMENU</a> If you’re a restaurant owner you need a great website that not only looks beautiful, but helps drive more traffic and sales. Use POPMENU to take your business to the next level. Best of all, listeners of this show can lock in one, set monthly rate… and get $100 off their first month.  VISIT: <a href="https://popmenu.com/restaurantstrategy" rel="noopener nofollow" target="_blank">https://popmenu.com/restaurantstrategy</a> ***** SpotOn has been a longtime sponsor of this podcast, and for good reason. They are an incredible company, dedicated to helping independent owners and operators with their innovative all-in-one platform. They are a sponsor because I WANTED them to be a sponsor. I truly believe in what they're doing.  On Episode 257 I got to sit down with Scott Youkilis, their restaurateur-in-residence, not only about the product and their solutions... but also about his trajectory and how he gets to work with operators all over the world to help them improve their profitability.  It's an incredible conversation that you do not want to miss.  IMPORTANT LINKS: Website: <a href="https://www.youtube.com/redirect?event=video_description&amp;redir_token=QUFFLUhqa3JsMDhjNmV5R1lIRlZ3MWRWc0N6anBPbGZVUXxBQ3Jtc0tuVUM2Ri1TUm95RkYyZmpXdTJUOTF0cEU1TU5MQU5aMHBLcjNjaFBLSkNqc3J5ZXM1YWwzRFpadkRhUHV2MzVUeGNjYUk0T1g3cnBLQVdWdnpydEIzdDUzUG1QWmotRFQ3eWlJOC0yaEN2VDEwUmRwaw&amp;q=https%3A%2F%2Fwww.spoton.com%2Fchip&amp;v=LFCwBB5AB5w" rel="nofollow" target="_blank">https://www.spoton.com/chip</a> ***** Are You Ready for the P3 Mastermind Program? Learn how to generate consistent, predicatable 20% profit every single month by setting up a FREE 30-minute Strategy Session: <a href="https://www.restaurantstrategypodcast.com/schedule" rel="nofollow" target="_blank">https://www.restaurantstrategypodcast.com/schedule</a>

SpotOn Restaurateur-in-Residence, Scott Youkilis

#256 - Understanding Your Mission, Vision, and Values *****  This week's episode is brought to you by: SPOTON You may think of them as a POS system, but SpotOn is so much more.  With SpotOn you get a seamless restaurant tech solution that actually boosts revenue and manages costs. Book a demo today and see how SpotOn is changing the whole game.  VISIT: https://www.spoton.com/chip ***** This week's episode is brought to you by: 7SHIFTS 7shifts is the team management platform for restaurants. From hiring, to scheduling, training and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Strategy listeners get 3 months free. VISIT: https://www.7shifts.com/restaurantstrategy   ***** On this week's episode I want to show you why your mission, vision, and values require specific attention. And why I think they can transform your business. Don't believe me? Listen in!    ***** Same results, but a brand new name: The Restaurant Strategy P3 Mastermind Curious to learn more? Schedule a FREE 30-minute Strategy Session: https://www.restaurantstrategypodcast.com/schedule 

<h3>#256 - Understanding Your Mission, Vision, and Values</h3> *****  This week's episode is brought to you by: <a href="https://www.spoton.com/chip" rel="noopener nofollow" target="_blank">SPOTON</a> You may think of them as a POS system, but SpotOn is so much more.  With SpotOn you get a seamless restaurant tech solution that actually boosts revenue and manages costs. Book a demo today and see how SpotOn is changing the whole game.  VISIT: <a href="https://www.spoton.com/chip" rel="nofollow" target="_blank">https://www.spoton.com/chip</a> ***** This week's episode is brought to you by: <a href="https://www.7shifts.com/restaurantstrategy" rel="noopener nofollow" target="_blank">7SHIFTS</a> 7shifts is the team management platform for restaurants. From hiring, to scheduling, training and retaining, they’ve got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Strategy listeners get 3 months free. VISIT: <a href="https://www.7shifts.com/restaurantstrategy" rel="nofollow" target="_blank">https://www.7shifts.com/restaurantstrategy</a> ***** On this week's episode I want to show you why your mission, vision, and values require specific attention. And why I think they can transform your business. Don't believe me? Listen in!  ***** Same results, but a brand new name: The Restaurant Strategy P3 Mastermind Curious to learn more? Schedule a FREE 30-minute Strategy Session: <a href="https://www.restaurantstrategypodcast.com/schedule" rel="nofollow" target="_blank">https://www.restaurantstrategypodcast.com/schedule</a>

Understanding Your Mission, Vision, and Values

#255 - Crafting Cocktails with Understory GM, Chance Curtis ***** This week's episode is brought to you by: KICKFIN Thousands of restaurants across the country use Kickfin to send instant, cashless tip payouts, directly to their employees’ bank accounts, the second their shift ends. Get in touch today for a personalized demo and see how restaurants and bars across the country are tipping out with Kickfin.  VISIT: kickfin.com/demo. ***** This week's episode is brought to you by: POPMENU If you’re a restaurant owner you need a great website that not only looks beautiful, but helps drive more traffic and sales. Use POPMENU to take your business to the next level. Best of all, listeners of this show can lock in one, set monthly rate… and get $100 off their first month.  VISIT: https://popmenu.com/restaurantstrategy ***** I've spent the last 23 years working in hospitality; 8 of those as a consultant and coach. Most people know what a consultant does (we see them on TV)... but coaching is somewhat harder to describe. Over the past several months I've decided to use this podcast as a way of letting you all in on the process. Every so often I record a live coaching call, published (un-edited) so you can see how this coaching thing works.  As you'll see on this episode, sometimes "perspective" can be a powerful thing. Chance Curtis is the General Manager of Understory Bar, out in San Diego, CA. He's an accomplished operator with years of experience, but over the course of an hour we dig down deeper to better understand the issues he's facing. And we lay out actionable steps he can take to make a difference in his bottom line.    IMPORTANT LINKS: Understory Website: https://understorybar.com/ Facebook: https://www.facebook.com/profile.php?id=100069816933268 Instagram: https://www.instagram.com/understorybar/   ***** Introducing... the P3 Mastermind ProgramLearn how to generate consistent, predicatable 20% profit every single month by setting up a FREE 30-minute Strategy Session: https://www.restaurantstrategypodcast.com/schedule

<h3>#255 - Crafting Cocktails with Understory GM, Chance Curtis</h3> ***** This week's episode is brought to you by: <a href="https://www.kickfin.com/demo/" rel="noopener nofollow" target="_blank">KICKFIN</a> Thousands of restaurants across the country use Kickfin to send instant, cashless tip payouts, directly to their employees’ bank accounts, the second their shift ends. Get in touch today for a personalized demo and see how restaurants and bars across the country are tipping out with Kickfin. VISIT: <a href="http://kickfin.com/demo" rel="nofollow" target="_blank">kickfin.com/demo</a>. ***** This week's episode is brought to you by: <a href="https://popmenu.com/restaurantstrategy" rel="noopener nofollow" target="_blank">POPMENU</a> If you’re a restaurant owner you need a great website that not only looks beautiful, but helps drive more traffic and sales. Use POPMENU to take your business to the next level. Best of all, listeners of this show can lock in one, set monthly rate… and get $100 off their first month.  VISIT: <a href="https://popmenu.com/restaurantstrategy" rel="noopener nofollow" target="_blank">https://popmenu.com/restaurantstrategy</a> ***** I've spent the last 23 years working in hospitality; 8 of those as a consultant and coach. Most people know what a consultant does (we see them on TV)... but coaching is somewhat harder to describe. Over the past several months I've decided to use this podcast as a way of letting you all in on the process. Every so often I record a live coaching call, published (un-edited) so you can see how this coaching thing works.  As you'll see on this episode, sometimes "perspective" can be a powerful thing. Chance Curtis is the General Manager of Understory Bar, out in San Diego, CA. He's an accomplished operator with years of experience, but over the course of an hour we dig down deeper to better understand the issues he's facing. And we lay out actionable steps he can take to make a difference in his bottom line.  IMPORTANT LINKS: Understory Website: <a href="https://understorybar.com/" rel="nofollow" target="_blank">https://understorybar.com/</a> Facebook: <a href="https://www.facebook.com/profile.php?id=100069816933268" rel="nofollow" target="_blank">https://www.facebook.com/profile.php?id=100069816933268</a> Instagram: <a href="https://www.instagram.com/understorybar/" rel="nofollow" target="_blank">https://www.instagram.com/understorybar/</a> ***** Introducing... the P3 Mastermind Program Learn how to generate consistent, predicatable 20% profit every single month by setting up a FREE 30-minute Strategy Session: <a href="https://www.restaurantstrategypodcast.com/schedule" rel="nofollow" target="_blank">https://www.restaurantstrategypodcast.com/schedule</a>

Crafting Cocktails with Understory GM, Chance Curtis

#254 - Back to Basics   ***** This week's episode is brought to you by: TRIPLESEAT Revolutionize your private event planning with Tripleseat's all-in-one platform. Boost new booking sales by 30%, generate more leads, create contracts, BEOs, and more. Plus listeners of the show get a discount when you sign up. VISIT: https://tripleseat.com/restaurantstrategy/ ***** This week's episode is brought to you by: DAVO Don’t let sales tax spoil your business. Stay on top of sales tax with automation from DAVO by Avalara so you can spend less time in the back office, and more time in the front of house. Click the link below to learn more and try DAVO free for the first month: VISIT: https://www.DAVOsalestax.com/restaurantstrategy ***** Many of you have been along on this journey with me for the last four and a half years, tuning in religiously every single week to try to improve your business. Others have only recently found the podcast, and so you're still early in your journey. And I think both of those are great. No matter where you are with your business, I know this episode will help.  Today, we're going back to basics. There are a few fundamental beliefs I have -- both on the marketing and operations side of things -- that will help you shift the way your go about your day-to-day. Wrap your head around those and your business will change virtually overnight.  I hope you get a ton of value out of this episode!    ***** Everything changes when your restaurant starts generating consistent, predictable, 20% profits every single month. Are you ready to level up? To bring your restaurant to where you know it should be? Just imagine how consistent profit would change your like.  Ready to learn more about my P3 Mastermind Program?  Schedule a FREE 30-minute Strategy Session: https://www.restaurantstrategypodcast.com/schedule 

<h3>#254 - Back to Basics</h3> ***** This week's episode is brought to you by: <a href="https://tripleseat.com/restaurantstrategy/" rel="noopener nofollow" target="_blank">TRIPLESEAT</a> Revolutionize your private event planning with Tripleseat's all-in-one platform. Boost new booking sales by 30%, generate more leads, create contracts, BEOs, and more. Plus listeners of the show get a discount when you sign up. VISIT: <a href="https://tripleseat.com/restaurantstrategy/" rel="nofollow" target="_blank">https://tripleseat.com/restaurantstrategy/</a> ***** This week's episode is brought to you by: <a href="https://www.DAVOsalestax.com/restaurantstrategy" rel="noopener nofollow" target="_blank">DAVO</a> Don’t let sales tax spoil your business. Stay on top of sales tax with automation from DAVO by Avalara so you can spend less time in the back office, and more time in the front of house. Click the link below to learn more and try DAVO free for the first month: VISIT: <a href="https://www.DAVOsalestax.com/restaurantstrategy" rel="nofollow" target="_blank">https://www.DAVOsalestax.com/restaurantstrategy</a> ***** Many of you have been along on this journey with me for the last four and a half years, tuning in religiously every single week to try to improve your business. Others have only recently found the podcast, and so you're still early in your journey. And I think both of those are great. No matter where you are with your business, I know this episode will help.  Today, we're going back to basics. There are a few fundamental beliefs I have -- both on the marketing and operations side of things -- that will help you shift the way your go about your day-to-day. Wrap your head around those and your business will change virtually overnight.  I hope you get a ton of value out of this episode!  ***** Everything changes when your restaurant starts generating consistent, predictable, 20% profits every single month. Are you ready to level up? To bring your restaurant to where you know it should be? Just imagine how consistent profit would change your like.  Ready to learn more about my P3 Mastermind Program?  Schedule a FREE 30-minute Strategy Session: <a href="https://www.restaurantstrategypodcast.com/schedule" rel="nofollow" target="_blank">https://www.restaurantstrategypodcast.com/schedule</a>

Back to Basics

The Restaurant Strategy podcast is dedicated to helping chefs, owners, and operators build more profitable restaurants. Mondays feature an industry interview, while the Thursday episodes are a monologue-style format with host, Chip Klose. What would your life look like if your restaurant could deliver consistent, predictable profits?

Really love Chip’s clear vision and how easy he makes it sound to focus on opportunities and stand out from the crowd. Each episode has a theme and even homework — so you can really dig deep to apply all of this knowledge to your own business. It’s organized, sounds great, and breaks down very specific marketing strategies into accessible action plans. I think almost any small business or even anyone who has a “brand” can benefit from this podcast — but if you have a restaurant, this is like getting an MBA or consultant in your pocket, anytime, anywhere.

Fantastic and clear guidance!

RESTAURANT STRATEGY

#36 - 8 Ways to Pack the Place on Monday Night A restaurant can't survive on Friday and Saturday nights. We pay rent all seven days of the week, and so it behooves us to fill up those other five days. And yet so often businesses limp along all week and then try to grind it out all weekend long. That approach may work for a while, but it's not a long-term strategy. In time you and your staff will burn out or things will simply fade away. In this week's episode I'm sharing my approach for how to fill that downtime business - 8 different ideas for boosting business on those off nights. CONTINUING EDUCATION: Entrepreneur Magazine - "Thinking Outside the Box" - (LINK) GET IN TOUCH:  As always, if you have questions or ideas about future episodes, please reach out... chip@chipklose.com

<h3>#36 - 8 Ways to Pack the Place on Monday Night</h3> A restaurant can't survive on Friday and Saturday nights. We pay rent all seven days of the week, and so it behooves us to fill up those other five days. And yet so often businesses limp along all week and then try to grind it out all weekend long. That approach may work for a while, but it's not a long-term strategy. In time you and your staff will burn out or things will simply fade away. In this week's episode I'm sharing my approach for how to fill that downtime business - 8 different ideas for boosting business on those off nights. <h5>CONTINUING EDUCATION: Entrepreneur Magazine - "Thinking Outside the Box" - <a href="https://www.entrepreneur.com/article/325989" rel="noopener noreferrer nofollow" target="_blank">(LINK)</a></h5> <h4>GET IN TOUCH: </h4> As always, if you have questions or ideas about future episodes, please reach out... chip@chipklose.com

8 Ways to Pack the Place on Monday Night

#32: Y-E-L-P is a Four Letter Word! What’s the first thing that comes to mind when I say YELP? If you’re like a lot of other industry professionals you can’t help but use other four letter words to articulate your disdain. But regardless of how we feel about it, the site has become an important piece to a business’ digital presence and so it’s worth taking some time to talk about the Do’s and Don’ts when it comes to this polarizing website. This week, we’re talking all about YELP. Specifically I'm laying out 10 steps you can do right away to get your Yelp House in order. They are:   Set up an account and Claim your page Check out your competitors Build out your profile Respond to reviews Repurpose those reviews Utilize some of Yelp's key features Track your analytics Show your Yelp pride Advertise on Yelp Whether or not to ask for reviews  CONTINUING EDUCATION: The Thank You Economy by Gary Vaynerchuk GET IN TOUCH:  As always, if you have questions or ideas about future episodes, please reach out... chip@chipklose.com

<h3>#32: Y-E-L-P is a Four Letter Word!</h3> What’s the first thing that comes to mind when I say YELP? If you’re like a lot of other industry professionals you can’t help but use other four letter words to articulate your disdain. But regardless of how we feel about it, the site has become an important piece to a business’ digital presence and so it’s worth taking some time to talk about the Do’s and Don’ts when it comes to this polarizing website. This week, we’re talking all about YELP. Specifically I'm laying out 10 steps you can do right away to get your Yelp House in order. They are:  <ol> <li>Set up an account and Claim your page</li> <li>Check out your competitors</li> <li>Build out your profile</li> <li>Respond to reviews</li> <li>Repurpose those reviews</li> <li>Utilize some of Yelp's key features</li> <li>Track your analytics</li> <li>Show your Yelp pride</li> <li>Advertise on Yelp</li> <li>Whether or not to ask for reviews</li> </ol> CONTINUING EDUCATION: <a href="https://www.amazon.com/gp/product/0061914185/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0061914185&amp;linkCode=as2&amp;tag=restaurant051-20&amp;linkId=e30f24a764dbe65bcef6b7f9584d3e8e" rel="noopener noreferrer nofollow" target="_blank">The Thank You Economy by Gary Vaynerchuk</a> <h4>GET IN TOUCH: </h4> As always, if you have questions or ideas about future episodes, please reach out... chip@chipklose.com

Y-E-L-P is a Four Letter Word!

#11: Starting With Why This episode was inspired by two things... Simon Sinek's book "Start With Why" and an episode of the Tim Ferriss Show where he interviewed restauranteur, Nick Kokonas. The question WHY is at the core of both of them, but used in very different ways. I've fused the two lessons together into this week's episode. This one is a bit of a departure... a series of stories and thought experiments to try to get you to think differently about your business. I want you to start questioning the status quo, and pulling at threads. Below are links to some of the things I talk about in the episode... I hope they inspire you in the same ways they continue to inspire me. Simon Sinek's TED Talk - "How great leaders inspire action" Simon Sinek's book, "Start With Why" - CLICK HERE TO BUY Simon Sinek on INSIDE QUEST - WATCH HERE CONTINUING EDUCATION: The Tim Ferriss Show Ep. #341 - Nick Kokonas - https://tim.blog/2018/10/18/nick-kokonas/ 

<h3>#11: Starting With Why</h3> This episode was inspired by two things... Simon Sinek's book "Start With Why" and an episode of the Tim Ferriss Show where he interviewed restauranteur, Nick Kokonas. The question WHY is at the core of both of them, but used in very different ways. I've fused the two lessons together into this week's episode. This one is a bit of a departure... a series of stories and thought experiments to try to get you to think differently about your business. I want you to start questioning the status quo, and pulling at threads. Below are links to some of the things I talk about in the episode... I hope they inspire you in the same ways they continue to inspire me. Simon Sinek's TED Talk - <a href="https://www.ted.com/talks/simon_sinek_how_great_leaders_inspire_action?language=en" rel="noopener noreferrer nofollow" target="_blank">"How great leaders inspire action"</a> Simon Sinek's book, "Start With Why" - <a href="https://www.amazon.com/gp/product/1591846447/ref=as_li_tl?ie=UTF8&amp;tag=restaurant051-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=1591846447&amp;linkId=6c80d3f90d8511d0e38b8ac6ea54657f" rel="noopener noreferrer nofollow" target="_blank">CLICK HERE TO BUY</a> Simon Sinek on INSIDE QUEST - <a href="https://www.youtube.com/watch?v=3RbQkAp6DPk" rel="noopener noreferrer nofollow" target="_blank">WATCH HERE</a> <h3>CONTINUING EDUCATION:</h3> The Tim Ferriss Show Ep. #341 - Nick Kokonas - <a href="https://tim.blog/2018/10/18/nick-kokonas/" rel="noopener noreferrer nofollow" target="_blank">https://tim.blog/2018/10/18/nick-kokonas/</a>

Starting With Why

David Stockwell

#38 - INTERVIEW: David Stockwell, Owner of Faun Restaurant I met David Stockwell a few years back when I was working on a documentary web series called SMELL TOUCH TASTE. We profiled 4 restaurants in the summer of 2017 and now just two years later, 3 of them are already closed. The only one that’s survived? Faun Restaurant in Prospect Heights, Brooklyn, owned and operated by today’s guest, David Stockwell. The thing is, though, his resume is not something you would’ve bet on. All of the other chefs and owners I interviewed for that web series were career hospitality folks, professionals with impressive credits and beautiful restaurants. David though, changed course mid-career, leaving a steady job as an architect to bring his restaurant dreams to life. There's something I really love about how David approaches his work, and I think there’s a lot to be learned in this interview. He has come at this new career in restaurants as a true outsider and so he’s always questioning his decisions, never afraid to say he doesn’t know the answer. It’s a quality I’m trying to bring to my own work these days, and so I was glad to be able to reconnect with him. Enjoy! Read Kevin Kelly's essay: 1,000 True Fans Get Danny Meyer's bestselling book, Setting the Table GET IN TOUCH:  As always, if you have questions or ideas about future episodes, please reach out... chip@chipklose.com

<h3>#38 - INTERVIEW: David Stockwell, Owner of Faun Restaurant</h3> I met David Stockwell a few years back when I was working on a documentary web series called SMELL TOUCH TASTE. We profiled 4 restaurants in the summer of 2017 and now just two years later, 3 of them are already closed. The only one that’s survived? Faun Restaurant in Prospect Heights, Brooklyn, owned and operated by today’s guest, David Stockwell. The thing is, though, his resume is not something you would’ve bet on. All of the other chefs and owners I interviewed for that web series were career hospitality folks, professionals with impressive credits and beautiful restaurants. David though, changed course mid-career, leaving a steady job as an architect to bring his restaurant dreams to life. There's something I really love about how David approaches his work, and I think there’s a lot to be learned in this interview. He has come at this new career in restaurants as a true outsider and so he’s always questioning his decisions, never afraid to say he doesn’t know the answer. It’s a quality I’m trying to bring to my own work these days, and so I was glad to be able to reconnect with him. Enjoy! <h5>Read Kevin Kelly's essay: <a href="https://kk.org/thetechnium/1000-true-fans/" rel="noopener noreferrer nofollow" target="_blank">1,000 True Fans</a></h5> <h5>Get Danny Meyer's bestselling book, <a href="https://www.amazon.com/Setting-Table-Transforming-Hospitality-Business/dp/0060742763/ref=sr_1_1?crid=15WVXRR42Z7VC&amp;keywords=setting+the+table+danny+meyer&amp;qid=1575295813&amp;sprefix=setting+the%2Caps%2C124&amp;sr=8-1" rel="noopener noreferrer nofollow" target="_blank">Setting the Table</a></h5> <h4>GET IN TOUCH: </h4> As always, if you have questions or ideas about future episodes, please reach out... chip@chipklose.com

INTERVIEW: David Stockwell, Owner of Faun Restaurant

#10: The Digital Marketing Toolkit In this week's episode we're talking all about the Digital Marketing Toolkit, the variety of tools available to us as marketers to help us reach our target audience. For my money it all comes down to five different areas:  Search Engine Optimization (SEO) Permission Marketing Social Media Content Strategy Paid Advertising  Everything we do online will fall into one of these five areas, and so it makes sense to try to understand what each one is all about, so we can figure out if it's worth our precious resources. CONTINUING EDUCATION: I'm sharing a link to a YouTube video I shared a few months back where I discussed the same topic. If you want to see my shining face, it may be worth watching... or if you're a visual learner, it may be helpful to see some of the examples I share. It's a bit shorter (just about 10 minutes), and pretty straightforward. You can also poke around and see some of my other videos as well. LINK: https://www.youtube.com/watch?v=y89ppUdLxv0&amp;t=297s Finally, I want to hear from you. Reach out to me - chip@chipklose.com - and tell me what you're struggling with. Got a question? Working on something in your restaurant? Ask away... I'll try to answer it in one of the upcoming episodes, and maybe even devote an entire episode to the topic if it warrants it.

<h3>#10: The Digital Marketing Toolkit</h3> In this week's episode we're talking all about the Digital Marketing Toolkit, the variety of tools available to us as marketers to help us reach our target audience. For my money it all comes down to five different areas: <ol> <li>Search Engine Optimization (SEO)</li> <li>Permission Marketing</li> <li>Social Media</li> <li>Content Strategy</li> <li>Paid Advertising</li> </ol> Everything we do online will fall into one of these five areas, and so it makes sense to try to understand what each one is all about, so we can figure out if it's worth our precious resources. CONTINUING EDUCATION: I'm sharing a link to a YouTube video I shared a few months back where I discussed the same topic. If you want to see my shining face, it may be worth watching... or if you're a visual learner, it may be helpful to see some of the examples I share. It's a bit shorter (just about 10 minutes), and pretty straightforward. You can also poke around and see some of my other videos as well. LINK: <a href="https://www.youtube.com/watch?v=y89ppUdLxv0&amp;t=297s" rel="noopener noreferrer nofollow" target="_blank">https://www.youtube.com/watch?v=y89ppUdLxv0&amp;t=297s</a> Finally, I want to hear from you. Reach out to me - chip@chipklose.com - and tell me what you're struggling with. Got a question? Working on something in your restaurant? Ask away... I'll try to answer it in one of the upcoming episodes, and maybe even devote an entire episode to the topic if it warrants it.

The Digital Marketing Toolkit

#16: SEO Crash Course for Restaurants SEO stands for Search Engine Optimization, and it's a crazy complicated topic that would take hours to effectively explain. But just because it's complex doesn't mean we should ignore it. In fact, I'm going to make the case that SEO is the single most important tool in the Digital Marketer's Toolkit. The ability to be FOUND in a world as vast as the internet is INVALUABLE. And so this week I'm giving a crash course in SEO for Restaurants. Give me the next 25 minutes and I'll show you 8 ways you can start improving your ranking on sites like Google and Bing! SEO TOOLS:  SEM Rush Ahrefs Moz  CONTINUING EDUCATION:   SEO expert and all around smart guy Neil Patel was a guest on Amy Portfield’s Podcast and it was absolute gold. LISTEN HERE

<h3>#16: SEO Crash Course for Restaurants</h3> SEO stands for Search Engine Optimization, and it's a crazy complicated topic that would take hours to effectively explain. But just because it's complex doesn't mean we should ignore it. In fact, I'm going to make the case that SEO is the single most important tool in the Digital Marketer's Toolkit. The ability to be FOUND in a world as vast as the internet is INVALUABLE. And so this week I'm giving a crash course in SEO for Restaurants. Give me the next 25 minutes and I'll show you 8 ways you can start improving your ranking on sites like Google and Bing! SEO TOOLS: <ul> <li><a href="https://www.semrush.com" rel="noopener noreferrer nofollow" target="_blank">SEM Rush</a></li> <li><a href="https://ahrefs.com" rel="noopener noreferrer nofollow" target="_blank">Ahrefs</a></li> <li><a href="https://moz.com" rel="noopener noreferrer nofollow" target="_blank">Moz</a></li> </ul> CONTINUING EDUCATION: <ul> <li>SEO expert and all around smart guy Neil Patel was a guest on Amy Portfield’s Podcast and it was absolute gold. <a href="https://www.amyporterfield.com/2018/07/221/" rel="noopener noreferrer nofollow" target="_blank">LISTEN HERE</a></li></ul>

SEO Crash Course for Restaurants

#15: 10 Books Every Restaurant Owner Should Read ** Click on any of the titles to order your own copy at Amazon.com ** 1. Purple Cow by Seth Godin 2. All Marketers Are Liars by Seth Godin 3. Permission Marketing by Seth Godin 4. Setting the Table by Danny Meyer 5. Start with Why by Simon Sinek 6. Jab, Jab, Jab, Right Hook 7. The Obstacle is the Way by Ryan Holiday 8. To Sell is Human by Daniel Pink 9. Creativity Inc. by Ed Catmull 10. This is Water

<h3>#15: 10 Books Every Restaurant Owner Should Read</h3> ** Click on any of the titles to order your own copy at <a href="http://Amazon.com" rel="nofollow" target="_blank">Amazon.com</a> ** 1. <a href="https://www.amazon.com/gp/product/014101640X/ref=as_li_tl?ie=UTF8&amp;tag=restaurant051-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=014101640X&amp;linkId=ebe3292ca021a24df2a8dcd294dcb6cf" rel="noopener noreferrer nofollow" target="_blank">Purple Cow by Seth Godin</a> 2. <a href="https://www.amazon.com/gp/product/1591845335/ref=as_li_tl?ie=UTF8&amp;tag=restaurant051-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=1591845335&amp;linkId=51854191dcf5dc0ed51b67b25b5a5726" rel="noopener noreferrer nofollow" target="_blank">All Marketers Are Liars by Seth Godin</a> 3. <a href="https://www.amazon.com/gp/product/0684856360/ref=as_li_tl?ie=UTF8&amp;tag=restaurant051-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=0684856360&amp;linkId=329ce41f63f24e460c0c78e22572d8aa" rel="noopener noreferrer nofollow" target="_blank">Permission Marketing by Seth Godin</a> 4. <a href="https://www.amazon.com/gp/product/0060742763/ref=as_li_tl?ie=UTF8&amp;tag=restaurant051-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=0060742763&amp;linkId=ab856990c72da527abde82f73eb88e88" rel="noopener noreferrer nofollow" target="_blank">Setting the Table by Danny Meyer</a> 5. <a href="https://www.amazon.com/gp/product/1591846447/ref=as_li_tl?ie=UTF8&amp;tag=restaurant051-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=1591846447&amp;linkId=aa3a651344ed212a5626f0ea29332cf4" rel="noopener noreferrer nofollow" target="_blank">Start with Why by Simon Sinek</a> 6. <a href="https://www.amazon.com/gp/product/006227306X/ref=as_li_tl?ie=UTF8&amp;tag=restaurant051-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=006227306X&amp;linkId=e1a8a99b452881a5706a6559d1bc354d" rel="noopener noreferrer nofollow" target="_blank">Jab, Jab, Jab, Right Hook</a> 7. <a href="https://www.amazon.com/gp/product/1591846358/ref=as_li_tl?ie=UTF8&amp;tag=restaurant051-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=1591846358&amp;linkId=3fab8d3f35f865e53eb891881d784231" rel="noopener noreferrer nofollow" target="_blank">The Obstacle is the Way by Ryan Holiday</a> 8. <a href="https://www.amazon.com/gp/product/1594631905/ref=as_li_tl?ie=UTF8&amp;tag=restaurant051-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=1594631905&amp;linkId=65778336e9763928b6cdc24fc9b4c4f9" rel="noopener noreferrer nofollow" target="_blank">To Sell is Human by Daniel Pink</a> 9. <a href="https://www.amazon.com/gp/product/0812993012/ref=as_li_tl?ie=UTF8&amp;tag=restaurant051-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=0812993012&amp;linkId=e3cb9e3961e238251d5458d0776ef7d2" rel="noopener noreferrer nofollow" target="_blank">Creativity Inc. by Ed Catmull</a> 10. <a href="https://www.amazon.com/gp/product/0316068225/ref=as_li_tl?ie=UTF8&amp;tag=restaurant051-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=0316068225&amp;linkId=a88bb4bb279c8bcca9c5c79843c23eea" rel="noopener noreferrer nofollow" target="_blank">This is Water</a>

10 Books Every Restaurant Owner Should Read

#13: Twenty Marketing Ideas to Boost Business We've spent the past few months talking big picture ideas, establishing a strong foundation for your business. But perhaps you're sitting there wondering, "Okay fine, but how can I apply these to my work?" Well, today we're going to start putting it all together. This week I challenged myself to come up with 20 different marketing ideas you can try right away. Note: I'm not saying to put them all into practice right away. To start, just pick 2 or 3 and see if you can find a way to implement them. Want a cheatsheet? We've got one for you! CLICK HERE TO DOWNLOAD THE CHEATSHEET ** ** CONTINUING EDUCATION: Adam Grant's TED Talk - https://www.ted.com/talks/adam_grant_the_surprising_habits_of_original_thinkers?language=en Originals by Adam Grant - CLICK TO PURCHASE 

<h3>#13: Twenty Marketing Ideas to Boost Business</h3> We've spent the past few months talking big picture ideas, establishing a strong foundation for your business. But perhaps you're sitting there wondering, "Okay fine, but how can I apply these to my work?" Well, today we're going to start putting it all together. This week I challenged myself to come up with 20 different marketing ideas you can try right away. Note: I'm not saying to put them all into practice right away. To start, just pick 2 or 3 and see if you can find a way to implement them. Want a cheatsheet? We've got one for you! <h4><a href="https://pages.convertkit.com/cdb1b877c0/ff637eaf72" rel="noopener noreferrer nofollow" target="_blank">CLICK HERE TO DOWNLOAD THE CHEATSHEET</a></h4> ** ** <h3>CONTINUING EDUCATION:</h3> Adam Grant's TED Talk - <a href="https://www.ted.com/talks/adam_grant_the_surprising_habits_of_original_thinkers?language=en" rel="noopener noreferrer nofollow" target="_blank">https://www.ted.com/talks/adam_grant_the_surprising_habits_of_original_thinkers?language=en</a> Originals by Adam Grant - <a href="https://www.amazon.com/gp/product/014312885X/ref=as_li_tl?ie=UTF8&amp;tag=restaurant051-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=014312885X&amp;linkId=278a4e5dfb54ed8ae113f1fcef5f47f9" rel="noopener noreferrer nofollow" target="_blank">CLICK TO PURCHASE</a>

20 Marketing Ideas to Boost Business

#12: Brand Marketing vs. Direct Marketing These are two totally different things that unfortunately get confused all the time. In today’s episode I walk you through both of them, show you the different ways they can be effective, and explain when to use each one. Yes, it is ultimately about driving sales, but before that we need to raise awareness, build trust, and communicate effectively to our audience that we know how to solve their problems. Direct Marketing is about inspiring action (Call this number, click here, buy now), while Brand Marketing is more nuanced... it's about communicating the brand's aesthetic, about reaching a specific audience. When I talk about the differences in these two kinds of marketing I'll often use 80's TV Commercials as examples. They're easy because technology was starting to appear, but we weren't nearly as connected as we are now. Meaning: it wasn't always about moving a viewer to action. People don't watch car commercials and suddenly jump up and say, "I need to buy that car." It's about building trust, cultivating a relationship with a prospective customer. So in the 80's we had Infomercials (Direct) and regular commercials (Brand)... take a walk down memory lane and see the differences for yourself: DIRECT These are about driving sales... an extended spot meant to seal the deal by the end. They identify the pain point, present a solution (the product), and then sweeten the deal until you call the number.  Original  ShamWOW - https://www.youtube.com/watch?v=F3lrhPeK6gU Bacon Bowl - https://www.youtube.com/watch?v=cG2krftM2eQ&amp;list=PLxxZ3u734ghpIteJ4_ed7_SmYeHccsptX&amp;index=8 BRAND These are much more nuanced... notice that in all 3 the product itself kind of takes a backseat. It's about evoking a feeling, communicating an energy, an aesthetic. If you like this sort of thing, then this is your kind of product. McDonald's - the original "I'm Lovin' It" commercial - https://www.youtube.com/watch?v=dI-xHMM8wXE Kit Kat - 1988 "Give me a break" commercial - https://www.youtube.com/watch?v=0nkcVz1mad0 "Share a Coke" - https://www.youtube.com/watch?v=5-ahnFYzMp8 OTHER LINKS: "Jab, Jab, Jab, Right Hook" - GET THE BOOK CONTINUING EDUCATION: Seth Godin explains the pitfalls in misunderstand the differences between Brand and Direct Marketing - https://www.youtube.com/watch?v=HHht5-8jtgI  

<h3>#12: Brand Marketing vs. Direct Marketing</h3> These are two totally different things that unfortunately get confused all the time. In today’s episode I walk you through both of them, show you the different ways they can be effective, and explain when to use each one. Yes, it is ultimately about driving sales, but before that we need to raise awareness, build trust, and communicate effectively to our audience that we know how to solve their problems. Direct Marketing is about inspiring action (Call this number, click here, buy now), while Brand Marketing is more nuanced... it's about communicating the brand's aesthetic, about reaching a specific audience. When I talk about the differences in these two kinds of marketing I'll often use 80's TV Commercials as examples. They're easy because technology was starting to appear, but we weren't nearly as connected as we are now. Meaning: it wasn't always about moving a viewer to action. People don't watch car commercials and suddenly jump up and say, "I need to buy that car." It's about building trust, cultivating a relationship with a prospective customer. So in the 80's we had Infomercials (Direct) and regular commercials (Brand)... take a walk down memory lane and see the differences for yourself: <h4>DIRECT</h4> These are about driving sales... an extended spot meant to seal the deal by the end. They identify the pain point, present a solution (the product), and then sweeten the deal until you call the number.  Original ShamWOW -<a href="https://www.youtube.com/watch?v=F3lrhPeK6gU" rel="noopener noreferrer nofollow" target="_blank"> https://www.youtube.com/watch?v=F3lrhPeK6gU</a> Bacon Bowl - <a href="https://www.youtube.com/watch?v=cG2krftM2eQ&amp;list=PLxxZ3u734ghpIteJ4_ed7_SmYeHccsptX&amp;index=8" rel="noopener noreferrer nofollow" target="_blank">https://www.youtube.com/watch?v=cG2krftM2eQ&amp;list=PLxxZ3u734ghpIteJ4_ed7_SmYeHccsptX&amp;index=8</a> <h4>BRAND</h4> These are much more nuanced... notice that in all 3 the product itself kind of takes a backseat. It's about evoking a feeling, communicating an energy, an aesthetic. If you like this sort of thing, then this is your kind of product. McDonald's - the original "I'm Lovin' It" commercial - <a href="https://www.youtube.com/watch?v=dI-xHMM8wXE" rel="noopener noreferrer nofollow" target="_blank">https://www.youtube.com/watch?v=dI-xHMM8wXE</a> Kit Kat - 1988 "Give me a break" commercial - <a href="https://www.youtube.com/watch?v=0nkcVz1mad0" rel="noopener noreferrer nofollow" target="_blank">https://www.youtube.com/watch?v=0nkcVz1mad0</a> "Share a Coke" - <a href="https://www.youtube.com/watch?v=5-ahnFYzMp8" rel="noopener noreferrer nofollow" target="_blank">https://www.youtube.com/watch?v=5-ahnFYzMp8</a> <h4>OTHER LINKS:</h4> "Jab, Jab, Jab, Right Hook" - <a href="https://www.amazon.com/gp/product/006227306X/ref=as_li_tl?ie=UTF8&amp;tag=restaurant051-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=006227306X&amp;linkId=2fce0539030dee6d63db4c1c6d7b012c" rel="noopener noreferrer nofollow" target="_blank">GET THE BOOK</a> <h3>CONTINUING EDUCATION:</h3> Seth Godin explains the pitfalls in misunderstand the differences between Brand and Direct Marketing - <a href="https://www.youtube.com/watch?v=HHht5-8jtgI" rel="noopener noreferrer nofollow" target="_blank">https://www.youtube.com/watch?v=HHht5-8jtgI</a>

Brand Marketing vs. Direct Marketing

#35 - Use Content Strategy to Build Trust with your Guests I always like to say that businesses these days need to think of themselves as mini-media companies, putting out consistent, high-quality content on a weekly basis. But what does that mean, content? Stick around because in this week’s episode I’m going to explain what content strategy is… I’m going to show you how it can help your business… and then I’m going to explain the best ways to get started. If you’re struggling to gain traction, or you’ve been wondering what else you can do to move the needle in your business, this is one episode you don’t want to miss. CONTINUING EDUCATION: Content Chemistry GET IN TOUCH:  As always, if you have questions or ideas about future episodes, please reach out... chip@chipklose.com

<h3>#35 - Use Content Strategy to Build Trust with your Guests</h3> I always like to say that businesses these days need to think of themselves as mini-media companies, putting out consistent, high-quality content on a weekly basis. But what does that mean, content? Stick around because in this week’s episode I’m going to explain what content strategy is… I’m going to show you how it can help your business… and then I’m going to explain the best ways to get started. If you’re struggling to gain traction, or you’ve been wondering what else you can do to move the needle in your business, this is one episode you don’t want to miss. <h4>CONTINUING EDUCATION: <a href="https://www.amazon.com/gp/product/0988336499/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0988336499&amp;linkCode=as2&amp;tag=restaurant051-20&amp;linkId=e11395c4640fd2f6e7f6d6a50fed54e2" rel="noopener noreferrer nofollow" target="_blank">Content Chemistry</a></h4> <h4>GET IN TOUCH: </h4> As always, if you have questions or ideas about future episodes, please reach out... chip@chipklose.com

Use Content Strategy to Build Trust with your Guests

#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 ~

<h2>#54 - What's on the Other Side of This Crisis?</h2> 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:  <ol> <li>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. </li> <li>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. </li> </ol> 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!  <h4><a href="https://www.restaurantstrategypodcast.com/workshops" rel="noopener nofollow" target="_blank">~ CLICK HERE TO LEARN MORE ~</a></h4>

What's on the Other Side of This Crisis?

#14: Getting Started with Facebook Ads By far the biggest question I get from clients is this: "Should my restaurant be running Facebook Ads." In this week's episode we break it all down, and share some key reasons why paid advertising works on social media. I'll show you an easy way to get started, and walk you through the most efficient ways to spend those limited marketing dollars. FACEBOOK BUSINESS PORTAL: CLICK HERE CONTINUING EDUCATION:   20 minute video about how to set up your first FB Ad. Not me, but the guy is very easy to follow.  CLICK LINK

<h3>#14: Getting Started with Facebook Ads</h3> By far the biggest question I get from clients is this: "Should my restaurant be running Facebook Ads." In this week's episode we break it all down, and share some key reasons why paid advertising works on social media. I'll show you an easy way to get started, and walk you through the most efficient ways to spend those limited marketing dollars. FACEBOOK BUSINESS PORTAL: <a href="https://www.facebook.com/business?ref=sem_smb&amp;utm_source=GOOGLE&amp;utm_medium=fbsmbsem&amp;utm_campaign=G_S_A_BusinessAds_Brand_US_EN&amp;kenid=_k_Cj0KCQjwzunmBRDsARIsAGrt4mvw4iyM-v__kgtmbLoLnG-DWDOH85MN4IwJdDneCW2u593edPaWKAcaAsLyEALw_wcB_k_&amp;gclid=Cj0KCQjwzunmBRDsARIsAGrt4mvw4iyM-v__kgtmbLoLnG-DWDOH85MN4IwJdDneCW2u593edPaWKAcaAsLyEALw_wcB" rel="noopener noreferrer nofollow" target="_blank">CLICK HERE</a> CONTINUING EDUCATION:  <ul> <li>20 minute video about how to set up your first FB Ad. Not me, but the guy is very easy to follow. </li> <li><a href="https://www.youtube.com/watch?v=sxgDwSto3mM" rel="noopener noreferrer nofollow" target="_blank">CLICK LINK</a></li></ul>

Getting Started with Facebook Ads

#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 &amp; 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 ~

<h2>#56 - Pivoting Your Business to Ensure Longterm Success</h2> 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. <h4><a href="http://www.chipklose.com/coronavirus" rel="noopener nofollow" target="_blank">** DOWNLOAD THE CHEATSHEET HERE **</a></h4> The episode was inspired by an interview in the New York Times with David Chang. You can read that by <a href="https://www.nytimes.com/interactive/2020/03/27/magazine/david-chang-restaurants-covid19.html" rel="noopener nofollow" target="_blank">CLICKING HERE</a>.  LINKS TO TOPICS DISCUSSED ON THE SHOW: New York Hospitality Coalition: <a href="https://www.instagram.com/nyhospcoalition/" rel="noopener nofollow" target="_blank">https://www.instagram.com/nyhospcoalition/ </a>NY State Senate Legislation Info - 8125A - <a href="https://www.nysenate.gov/legislation/bills/2019/s8125" rel="noopener nofollow" target="_blank">https://www.nysenate.gov/legislation/bills/2019/s8125 </a>Olmsted IG - <a href="https://www.instagram.com/olmstednyc/" rel="noopener nofollow" target="_blank">https://www.instagram.com/olmstednyc/ </a>Camperdown Elm IG - <a href="https://www.camperdownelm.com/online-ordering/south-park-slope/menu" rel="noopener nofollow" target="_blank">https://www.camperdownelm.com/online-ordering/south-park-slope/menu </a>Delicious Hospitality Group - <a href="https://dhgnyc.com" rel="noopener nofollow" target="_blank">https://dhgnyc.com </a>Atrium Dumbo - <a href="https://www.atriumdumbo.com/#new-page-3" rel="noopener nofollow" target="_blank">https://www.atriumdumbo.com/#new-page-3 </a>Beast &amp; Bottles - <a href="http://www.beastsandbottles.com" rel="noopener nofollow" target="_blank">http://www.beastsandbottles.com </a>Great Performances - <a href="https://www.greatperformances.com/blog/category/CovidCooking" rel="noopener nofollow" target="_blank">https://www.greatperformances.com/blog/category/CovidCooking </a>Craft Reources - <a href="https://linktr.ee/craft_newyork" rel="noopener nofollow" target="_blank">https://linktr.ee/craft_newyork </a>Petra and the Beast - <a href="https://www.petraandthebeast.com/news-and-updates" rel="noopener nofollow" target="_blank">https://www.petraandthebeast.com/news-and-updates </a>Amass Distillery - <a href="https://www.amass.com" rel="noopener nofollow" target="_blank">https://www.amass.com</a> Forbes Article about "The Pivot" - <a href="https://www.forbes.com/sites/alizalicht/2020/03/28/how-entrepreneurs-are-pivoting-their-businesses-during-crisis/#2fec8eef2f76" rel="noopener nofollow" target="_blank">https://www.forbes.com/sites/alizalicht/2020/03/28/how-entrepreneurs-are-pivoting-their-businesses-during-crisis/#2fec8eef2f76</a> Also remember, I'm launching two summer workshops and admission is still half price anytime this month!!!  <h4><a href="https://www.restaurantstrategypodcast.com/workshops" rel="noopener nofollow" target="_blank">~ CLICK HERE TO LEARN MORE ~</a></h4>

Pivoting Your Business to Ensure Longterm Success

#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 &amp; 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 ~

<h2>#55 - Exactly What We Need... Stories to Inspire</h2> 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:  <ol> <li>CANLIS (Seattle, Washington) - Link to their <a href="https://canlis.com" rel="noopener nofollow" target="_blank">NEW WEBSITE</a> &amp; <a href="https://canlis.com/home" rel="noopener nofollow" target="_blank">OLD WEBSITE</a>, and an <a href="https://seattle.eater.com/2020/3/12/21177204/canlis-closes-main-dining-room-opens-three-casual-restaurants" rel="noopener nofollow" target="_blank">Eater article about the remarkable pivot they've done since this crisis began</a>. </li> <li>DANNY MEYER AND THE GIFT CARDS AT USHG (New York, NY) - <a href="https://ecommerce.custcon.com/Selection.aspx?c=D936B6A5-6CB9-42C7-8762-9BBEECC3C29D&amp;utm_source=footer&amp;utm_medium=web&amp;utm_content=ushg&amp;utm_campaign=fund" rel="noopener nofollow" target="_blank">Visit their website</a></li> <li>MASSIMO BOTTURA (Modena, IT)- His daily <a href="https://www.instagram.com/massimobottura/" rel="noopener nofollow" target="_blank">Kitchen Quarantine videos</a> on IGTV</li> <li>IRMA'S SOUTHWEST (Houston, TX) - and <a href="https://fox40.com/news/coronavirus/houston-couple-leaves-9400-tip-at-restaurant-to-help-staff-get-through-coronavirus-shutdown/" rel="noopener nofollow" target="_blank">the story of a $9,400 tip</a></li> <li>LEA (Brooklyn, NY) - their pop-up <a href="http://www.leabrooklyn.com" rel="noopener nofollow" target="_blank">Italian Market</a></li> <li>DELICIOUS HOSPITALITY (New York, NY) - visit the <a href="https://parcellewine.com" rel="noopener nofollow" target="_blank">Parcelle website</a></li> </ol> Finally a reminder about our two online workshops launching this summer!  <h4><a href="https://www.restaurantstrategypodcast.com/workshops" rel="noopener nofollow" target="_blank">~ CLICK HERE TO LEARN MORE ~</a></h4>

Exactly What We Need... Stories to Inspire

#62 - The Problem with "Better" Why should I eat at your restaurant instead of the one down the street?  Because you’re "better"?  Better in what way? And says who? And when did they decide that? And what criteria did they use to make their decision? Using "better" as an argument to attract customers is a trap that a lot of marketers fall into and I want to show you specific ways to avoid it. This week's episode is the third and final installment of the Positioning Trilogy... three episodes all about how you can successfully position your product in the minds of your customers.

<h4>#62 - The Problem with "Better"</h4> Why should I eat at your restaurant instead of the one down the street?  Because you’re "better"?  Better in what way? And says who? And when did they decide that? And what criteria did they use to make their decision? Using "better" as an argument to attract customers is a trap that a lot of marketers fall into and I want to show you specific ways to avoid it. This week's episode is the third and final installment of the Positioning Trilogy... three episodes all about how you can successfully position your product in the minds of your customers.

The Problem with "Better"

#61 - First, Last, Best, Most, Only On last week's episode we began discussing the idea of Positioning... a key concept that marketers use to introduce consumers to a new idea or product. On today's episode we're going to build on that by exploring these 5 words: First, Last, Best, Most, Only. What do they have in common? They're words used to position a brand at the edges. It's about going to the extremes, and the key to its success is that only one brand can claim a given word. In many ways, it's about exclusivity. There can be only one Harvard, only one Corvette, only one Alinea. It immediately sets a company apart within their particular category. Think of how marketers use these words either explicitly or implicitly in their communications.   The iPhone was the FIRST device of its kind, ushering in a new era for devices we came to refer to as smartphones. 2018 was the LAST time you could see Elton John play live, as he traveled the world on his farewell tour. Southwest Airlines is consistently rated BEST in customer service.  Facebook has the MOST users of any social network. HBO is the ONLY place where you can see "Game of Thrones."   By identifying which of these positions you can adopt (or which ones you already own), you can identify key ways to attract new audiences.

<h4>#61 - First, Last, Best, Most, Only</h4> On last week's episode we began discussing the idea of Positioning... a key concept that marketers use to introduce consumers to a new idea or product. On today's episode we're going to build on that by exploring these 5 words: First, Last, Best, Most, Only. What do they have in common? They're words used to position a brand at the edges. It's about going to the extremes, and the key to its success is that only one brand can claim a given word. In many ways, it's about exclusivity. There can be only one Harvard, only one Corvette, only one Alinea. It immediately sets a company apart within their particular category. Think of how marketers use these words either explicitly or implicitly in their communications. <ul> <ul> <li>The iPhone was the FIRST device of its kind, ushering in a new era for devices we came to refer to as smartphones.</li> <li>2018 was the LAST time you could see Elton John play live, as he traveled the world on his farewell tour.</li> <li>Southwest Airlines is consistently rated BEST in customer service. </li> <li>Facebook has the MOST users of any social network.</li> <li>HBO is the ONLY place where you can see "Game of Thrones."</li> </ul> </ul> By identifying which of these positions you can adopt (or which ones you already own), you can identify key ways to attract new audiences.

First, Last, Best, Most, Only

#59 - The Future of Restaurants in Three Phases What does the future of our industry look like? This is something I'm been thinking about a lot uring this crisis, and I'm sure I'm not alone. The way I see it, there are three distinct phases:    Our immediate future -- meaning today, tomorrow, next week -- and the question is how do we continue to get creative during the shutdown?   The near future -- meaning the next 6-9 months. How do we reopen our restaurants, welcome patrons back in, and put them at ease? Especially if the government is still imposing strict social distancing guidelines?   The after -- meaning the years to come. When the restrictions all get lifted, what are we going to do to make our businesses more successful than ever before? What will we have learned from all of this, and how will that knowledge shape our industry?   Join me for a look at what could be...  Also remember, I'm launching two summer workshops and admission is still half price anytime this month!!!  ~ CLICK HERE TO LEARN MORE ~

<h2>#59 - The Future of Restaurants in Three Phases</h2> What does the future of our industry look like? This is something I'm been thinking about a lot uring this crisis, and I'm sure I'm not alone. The way I see it, there are three distinct phases:  <ol> <li> Our immediate future -- meaning today, tomorrow, next week -- and the question is how do we continue to get creative during the shutdown? </li> <li> The near future -- meaning the next 6-9 months. How do we reopen our restaurants, welcome patrons back in, and put them at ease? Especially if the government is still imposing strict social distancing guidelines? </li> <li> The after -- meaning the years to come. When the restrictions all get lifted, what are we going to do to make our businesses more successful than ever before? What will we have learned from all of this, and how will that knowledge shape our industry? </li> </ol> Join me for a look at what could be...  Also remember, I'm launching two summer workshops and admission is still half price anytime this month!!!  <h4><a href="https://www.restaurantstrategypodcast.com/workshops" rel="noopener nofollow" target="_blank">~ CLICK HERE TO LEARN MORE ~</a></h4>

The Future of Restaurants in Three Phases

#58 - The Four P's of Marketing If you go to school to study Marketing, you’ll likely learn about this in your very first lecture on your very first day. The Four P’s of Marketing are the foundation for just about everything we do… and that’s true for every kind of business out there. Often referred to as the Marketing Mix, it’s a crucial tool to help us understand how best to serve our audience. In reality we’ve talked AROUND this subject before, but have never tackled it HEAD ON. What are the Four P’s?  - Product- Price- Promotion- Place Also remember, I'm launching two summer workshops and admission is still half price anytime this month!!!  ~ CLICK HERE TO LEARN MORE ~

<h2>#58 - The Four P's of Marketing</h2> If you go to school to study Marketing, you’ll likely learn about this in your very first lecture on your very first day. The Four P’s of Marketing are the foundation for just about everything we do… and that’s true for every kind of business out there. Often referred to as the Marketing Mix, it’s a crucial tool to help us understand how best to serve our audience. In reality we’ve talked AROUND this subject before, but have never tackled it HEAD ON. What are the Four P’s?  - Product - Price - Promotion - Place Also remember, I'm launching two summer workshops and admission is still half price anytime this month!!!  <h4><a href="https://www.restaurantstrategypodcast.com/workshops" rel="noopener nofollow" target="_blank">~ CLICK HERE TO LEARN MORE ~</a></h4>

The Four P's of Marketing

#57 - How to Find, Hire, and Work With a GREAT Food Photographer On this week's episode we're talking all about ways to up your content game. One key way to do that is by hiring a professional to come in and shoot your food. I've been a food photographer here in NYC for the past 8 years and so I'm using everything I've learned to help you find a great creative to help you promote your restaurant. Topics covered:  #1 - How do you go about finding a good food photographer? #2 - How to negotiate with a food photographer? #3 - How to prepare for the shoot? #4 - Tips for capturing the very best images possible.  Also remember, I'm launching two summer workshops and admission is still half price anytime this month!!!  ~ CLICK HERE TO LEARN MORE ~

<h2>#57 - How to Find, Hire, and Work With a GREAT Food Photographer</h2> On this week's episode we're talking all about ways to up your content game. One key way to do that is by hiring a professional to come in and shoot your food. I've been a food photographer here in NYC for the past 8 years and so I'm using everything I've learned to help you find a great creative to help you promote your restaurant. Topics covered:  #1 - How do you go about finding a good food photographer?  #2 - How to negotiate with a food photographer?  #3 - How to prepare for the shoot?  #4 - Tips for capturing the very best images possible.  Also remember, I'm launching two summer workshops and admission is still half price anytime this month!!!  <h4><a href="https://www.restaurantstrategypodcast.com/workshops" rel="noopener nofollow" target="_blank">~ CLICK HERE TO LEARN MORE ~</a></h4>

How to Find, Hire, and Work with a GREAT Food Photographer

#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 ~

<h2>#53 - How We Use Stories to Sell</h2> 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.  <ol> <li>Stories that communicate a brand’s mission… their WHY</li> <li>Stories that spark conversation</li> <li>Stories that validate price</li> <li>Stories that bring deeper appreciation for the product or the brand</li> <li>Stories as mythology.</li> </ol> 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.  <h4>Case studies on Epsiode #53: </h4> <ul> <li><a href="https://www.nimanranch.com" rel="noopener nofollow" target="_blank">Niman Ranch</a> (and the <a href="https://nimanranch.com/wp-content/uploads/2015/04/NR-Cattle-Protocols.pdf" rel="noopener nofollow" target="_blank">guidines for ranchers</a>)</li> <li><a href="https://www.grgich.com" rel="noopener nofollow" target="_blank">Grgich Hills Estate</a></li> <li><a href="https://www.alinearestaurant.com" rel="noopener nofollow" target="_blank">Alinea</a></li> <li><a href="https://jeffersonsbourbon.com" rel="noopener nofollow" target="_blank">Jefferson's Bourbon</a></li> <li><a href="http://www.olmstednyc.com" rel="noopener nofollow" target="_blank">Olmsted</a></li> <li><a href="https://www.craftrestaurant.com" rel="noopener nofollow" target="_blank">Craft New York</a></li> <li><a href="https://www.theironshop.com" rel="noopener nofollow" target="_blank">The Iron Shop</a></li> </ul> Finally a reminder about our two online workshops launching this summer!  <h4><a href="https://www.restaurantstrategypodcast.com/workshops" rel="noopener nofollow" target="_blank">~ CLICK HERE TO LEARN MORE ~</a></h4>

How We Use Stories to Sell

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