The Restaurant Rock Stars Podcast is weekly game changing service tips, financial tools and regular guest interviews with industry leaders. Tune in each week for thought provoking content, actionable advice and innovative ideas to run a more competitive restaurant.  www.restaurantrockstars.com

Restaurant Rockstars Podcast

Digital menus and QR codes are reshaping restaurants. Roger Beaudoin and Ben Claeys share how this tech boosts sales, speeds service, and enhances the guest experience.

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🌟 The Birthday Club – Everyone celebrates their birthday! Get new and repeat business, fill your tables, and boost sales with Birthdays: https://jointhebirthdayclub.com/BirthdayRockstar/

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Run a Smarter, More Profitable Restaurant. Discover the proven systems & solutions that drive sales, train staff, and maximize your margins. 
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462. How Digital Menus and QR Codes Are Changing Restaurants - Ben Claeys

Episode #85 - Here’s a powerful idea that can bring your restaurant instant cash flow and build that all-important loyalty with your customer. If your restaurant sells beer & wine, I can show you how to increase your business and have your customers bring you more business.

Imagine a club where your customers pay you up front for the privilege of belonging.  You offer great value for their dollar, but you give customers many reasons to come in to your place, sometimes many times a week.  Not only are they paying you to belong to this club, but they’re also spending more money in your place, on food, retail merchandise and more.  Better yet, they’re telling their friends to join and these friends in turn are paying you money up front and spending lots of money each week in your place.   That’s called a multiplier effect and its one very powerful way to make money in the restaurant business…

I’m a huge believer in what I call PARAMOUNT SERVICE… treat every customer as if they were the most important customer.  Today’s episode shows you how to do just that.  Its the “CHEERS” formula from the popular show - people want to go where everyone knows their name! 

The club I’m talking about builds “affinity” and becomes a huge draw for regulars and new business. It can quickly become your restaurant’s most powerful form of marketing.  My restaurant dominated the competition for over twenty years and this is just one idea to help you do the same.  

Listen to today’s episode and I’ll demonstrate how your restaurant can ring an extra $10,000, $20,000 or even $40K in new cash up front and then benefit from your club member’s additional spending and loyalty each week.  Check out the video clips of my MUG CLUB in my show notes @ www.restaurantrockstars.com   

Do I have your attention?  Great.  if you really want to run a super profitable restaurant that prints money, this is just one of dozens of ideas I teach you in my Restaurant Rock Stars “ACADEMY”.  For less than a $2,000 investment in the ACADEMY, I just showed you how to make ten to twenty times that investment, not counting all the food you’ll sell too PLUS all the other powerful marketing and profit maximizing formulas. If this sounds like something you need, check out www.restaurantrockstarsacademy.com 

Now go out there and Rock Your Restaurant…
Roger

How I Started A Mug Club And Earned Almost $50K More A Year!

Episode #86 - Your time is valuable and this business is demanding, so I love having guests that cut right to the chase and spell out powerful nuggets of wisdom to help you run a super successful hospitality operation.

My expert today, Mr. Erik Shellenberger weaves his decades of restaurant experience, from the trenches to management with a rare expertise in social media, web design and S.E.O., online reviews and brand building.  He’s going to cut the fluff and give us the basic foundations of success in all these areas.

So many restaurants are missing the power of leveraging internal marketing.. that is everything we can do for FREE to increase guest counts, turn our staff into brand ambassadors and deliver a high level of personal service.  Treat every customer including the first time customer as if they were a regular or an old friend, both online and n your restaurant.

As a thank you for listening to the podcast, grab my free gift in the show notes at:  https://www.restaurantrockstars.com/thepodcast/

Now go out there and Rock Your Restaurant!

Roger

How To Crush Restaurant Marketing With Erik Shellenberger

Episode #87 - I can’t tell you how many times I come across businesses of all types that sit around waiting for customers to come through the door… not only that, they’re spending thousands of dollars on traditional advertising.  Spending, spending and hoping for the best!  What a waste!

Today’s episode throws that idea out the window and presents an easily actionable and proven way to bring thousands of new dollars in the door.   All by building relationships with other non-competing businesses and leveraging their customers to become your new customers…  UREKA!

In your own restaurant, when was the last time you walked outside your door and found new customers down the street, across town or even tourists passing through?   Listen to the nuts and bolts of this very simple yet extremely effective marketing strategy for full-serve restaurants.  You’ll be cashing in coupons and thanking me all the way to your bank.

Now go out there and Rock Your Restaurant!
Roger

MAKE THOUSANDS of NEW DOLLARS with Relationships

Episode #88 - I admit it.  I’m very biased about service.  But the truth is, if you’re in this business, you should be too.

Long ago I learned that Hospitality is Absent when something happens “TO” You and Hospitality is Present when something happens “FOR” you.  Unfortunately, exemplary service is the exception and not the rule and some time ago that basic concept of Hospitality has all but disappeared and I frequently ask “What happened to the Service in a Service business”?   Every restaurant owner, manager and staff person, front or back of house, should take this lesson to heart.

Listen to my latest episode as I detail (in this business of 1000 details), how a true “Team Approach” to service knocked my socks off, made my entire travel experience to this fair city and will long into the future remind me of the real definition of Hospitality.

My hope is that one listener and one restaurant at a time in this huge industry change their approach to service, taking valuable and actionable lessons from Jimm’s Steakhouse in Springfield, MO  Their customers, their suppliers and the industry as a whole will only stand to benefit.

As a thank you for listening to the podcast, grab my free gift on the podcast page:  https://www.restaurantrockstars.com/thepodcast/

Now go out there and Rock Your Restaurant!

Roger

Astounding Service That Knocked My Socks Off

Episode #89 - After running restaurants for over 2 decades and over-seeing all ages of staff working the floor, I can honestly say that Millennials are no different from any other age group.   It’s the approach you use with any staff member that makes all the difference.

Lead by example is almost a cliche, but think about it…Do your staff regularly see you: Bus a table? Clean a bathroom?  Wash the windows? Expedite the food?  

If not, they should.  

It’s more than just a point of pride, it’s a simple tried and true motivator and one that has worked for all generations!

Today’s episode is all about reinventing your restaurant and your management style.  

Listen as I share 3 simple best practices to inspire, raise the bar on service and get your team working together to over deliver and beat the competition.

And yes it works for Millennials too!

By the way, if you enjoy the podcast please subscribe on iTunes and if you find the content helpful, please leave a review.

Now go out there and Rock Your Restaurant!

Roger

As a thank you for listening, grab this FREE TRAINING:: 3 Things You Must Do Right Now To Make Your Restaurant More Money! 
 https://www.restaurantrockstars.com/thepodcast/

Are Millennials REALLY Hard to Manage?

Tips, tools & resources to help restaurant owners and managers Rock Their Restaurant! Engaging conversations with industry leaders and fellow restaurateurs.