Darren Denington of Service With Style joins Jaime Oikle of RunningRestaurants.com where they delve into a 5-step people plan for your restaurant in this extended episode. You don't want to miss this...

155: Restaurant Labor Crunch: Episode 11 - Five Step Plan for Your People

Jaime Oikle of RunningRestaurants.com visits with Ben Pryor, Head of Innovation at SpotOn about their recently released report, Maximizing Profits. They walked through a number of screen grabs from the report talking about the biz and opportunities to enhance profits. Lots of good insights...Check out the episode... Find out more at https://www.spoton.com/Maximizing-Profits.pdf & https://www.runningrestaurants.com.

167: Tips for Maximizing Profits at Your Restaurant

Want to hear about what explosive growth looks like? Join Jaime Oikle of RunningRestaurants.com as he talks with Bob Anderson, President of The Great Greek Mediterranean Grill about where they are now and the rapid growth that's planned.  You have to have a lot of systems in place & working successfully to target aggressive growth as they are so it was great to take a peek inside their plans.  Check it out... Find out more at https://www.thegreatgreekgrill.com & https://www.runningrestaurants.com.

168: Inside a Growing Franchise: The Great Greek Mediterranean Grill

A lot of marketing and tech talk packed into this one! Jaime Oikle of RunningRestaurants.com gets with Phil Crawford, CTO at CKE Restaurants, parent company of Carl's Jr and Hardee's including...
Pandemic impacts on QSR -- Importance of push to tech -- Loyalty & Rewards -- Drive thru opportunities -- What's coming with AI & Robotics -- Ghost Kitchens -- Digital ordering, menu boards & kiosks -- Future growth -- 
and more... Lots of good stuff in this one...Check out the episode... Find out more at https://www.carlsjr.com, https://www.hardees.com & https://www.runningrestaurants.com. (Editor's Note: The session was recorded in May 2022 & aired in August 2022. At one point, the interview mentions Matthew Walls as head of development. Mr. Walls is no longer with the company.  The end of the interview mentions an upcoming movie promotion tie-in. That was related to the release of Jurassic World Dominion.)

170: Restaurant Tech Trends & Future Developments: With Phil Crawford, CTO of CKE

Great conversation with Alison & Darren about their new Restaurant Management 201 Program.   They have put together a comprehensive restaurant management training program that is going to benefit a bunch of operators in 2023 in such a positive way. Check out our conversation around what the program looks like and be sure to sign up for it before sessions start in mid January.  Find out more at https://restaurantmanagement201.com and https://www.runningrestaurants.com.

178:  Restaurant Management Training Insights

In this episode Jaime Oikle of RunningRestaurants.com speaks with Dave Fink, Founder and CEO of Postie. After the conversation with Dave it's clear that direct mail is no longer what it use to be. A quote on the Postie website says, "Shhh... Direct mail is the best kept secret in marketing." An intriguing reversal of a lot of modern digital marketing thinking... Dave & Jaime get into...

- The targeting ability and power of direct mail
- How direct mail can now be dynamic & fast
- How and why to find "Look a like" audiences
- Using segments as an important strategy
- How direct mail can be used effectively for reactivations
- Why you need to think of your data as "liquid gold"
- The importance of staying busy and appearing busy as a restaurant
- and more...

Be sure to check out the episode... Find out more at https://www.postie.com & https://www.runningrestaurants.com. Thanks to episode sponsor Zinch - https://financingthatworks.com

187: Is This the Best Kept Secret in Restaurant Marketing?

In this episode, Jaime Oikle of Running Restaurants.com speaks with Carl Orsbourne, COO at Juicer and Co-Author of Delivering the Digital Restaurant. Some of what they hit included...

- What's in the book
- The why behind restaurants need to embrace digital
- How to manage third party ordering sites effectively
- Why to think about customer data as the new oil
- How dynamic pricing is starting to come into the restaurant market
- Tips for boosting profits
- How to maximize kitchen potential with offers
- The continuing trend of ghost kitchens
- and more...

Be sure to check out the episode... Find out more at https://www.juicerpricing.com & https://www.runningrestaurants.com. Thanks to episode sponsor Popmenu - https://popmenu.com/running

188: Delivering the Digital Restaurant

Such a timely and important topic. Join Jaime Oikle of RunningRestaurants.com for a great chat with Chef Steve Konopelski of the Auguste Escoffier School of Culinary Arts about BOH staff.  How to find, hire, train & retain.  It's an excellent collection of tips for any restaurant operator or chef to follow for growing their team effectively.

Chef Steve has appeared on the Food Network, had his wedding cakes featured in Martha Stewart Weddings, Brides, and The Knot and owned a Bed & Breakfast plus a bakery.

Chef Steve is a current Chef Instructor for Baking & Pastry Arts at Escoffier School of Culinary Arts. He has extensive experience in the restaurant industry and won numerous awards including: Best Chef on the Eastern Shore of Maryland 2017, Best Dessert on the Eastern Shore 2016, Winner and Recipient of a $25,000 prize - Haunted Gingerbread Showdown on Food Network, 2018

We hit on a lot about hiring, training and retaining BOH staff, including...

- Interviewing tips from both sides of the table 
- Tips for finding & retaining staff 
- Why it's important to "Be unapologetically you!" 
- The power of looking for teachable moments when training/interviewing kitchen staff 
- Why getting to know candidates as a human first is so important 
- Finding out what else they bring to the table beyond kitchen skills 
- Big intangible skill: Having high level of awareness as to what is happening around you 
- Pro tip: Let folks know how important and valuable they are on a regular basis 
- The "We not I" philosophy 
- and more... 

Be sure to check out the episode... Find out more at https://www.escoffier.edu & https://www.runningrestaurants.com. Thanks to episode sponsor Zinch - https://financingthatworks.com

189: How to Hire, Train & Retain BOH Employees

Join Jaime Oikle from RunningRestaurants.com in a great chat with Lucy Logan of Menu Calc about where their business is today and how they are helping so many restaurants with their menus. The pair hit on a lot during a fun talk, including...

- How to increase sales and profits by targeting menu & dietary preferences
- How automatic real time menu updating is helping restaurants save time and dollars (and be more accurate)
- The impact of calorie counts and ingredient tracking for restaurants
- How pivoting from compliance focused to insights focused has changed Menucalc
- Leadership lessons
- Lucy's business book recommendation
- and more...

Be sure to check out the episode... Find out more at https://www.menucalc.com & https://www.runningrestaurants.com. Thanks to episode sponsor Popmneu - https://popmenu.com/running

190: How Your Restaurant's Menu Can Drive Sales & Profits

Roger Beaudoin of Restaurant Rockstars runs through a number of ways to easily boost your restaurant's sales & profits.  Every time we go through this topic in our webinars I'm reminded of the staggering amount of money left on the table by most restaurants!!!  You've got a CAPTIVE AUDIENCE eager to BUY...make sure your staff is taking full advantage of every sales opportunity... Your bottom line will thank you for it...
Find out more at https://restaurantformula.com & https://www.runningrestaurants.com. Thanks to episode sponsor Zinch - http://financingthatworks.com

192: Opportunity is Fickle: Maximizing Your Restaurant's Sales

Are you struggling to keep your restaurant staff motivated and happy? In this episode restaurant consultant and author Roger Beaudoin of Restaurant Rockstars shared his insights on creating a positive company culture and incentivizing employees. Roger believes that a strong culture goes beyond a mission statement and includes the vibe & camaraderie of good people. To achieve this, he suggests starting with a complete job description and key results for every employee to ensure accountability and clarity of expectations. He also incentivizes his staff with recognition and rewards programs for going above and beyond their responsibilities. Keeping good employees happy is crucial, especially in today's labor crisis. Roger stresses the importance of asking for feedback and fixing any issues that may be hindering their job satisfaction. He also encourages flexibility and reasonable raises to show appreciation for their hard work. Roger's approach to staffing and company culture is centered around creating a positive and supportive environment for his employees, which ultimately leads to better performance and guest experiences. He even shares his experience of implementing a recognition program in his restaurant to appreciate and acknowledge the efforts of his staff. As Roger says, "If you take care of your people, they'll take care of your guests." So, if you're looking to create a positive company culture and incentivize your employees, tune in to this episode now!
Find out more at https://restaurantformula.com & https://www.runningrestaurants.com. Thanks to episode sponsor Popmenu - https://popmenu.com/running

193: How to Keep Your Restaurant Staff Happy and Productive

In this episode Jaime Oikle of RunningRestaurants.com interviews Megan Rosen, Chief Development Officer of Next Brands.  While traditional real estate can be economically challenging for restaurant expansion, Next Brands twist on locations and build out is working well by transforming shipping containers into successful quick-serve restaurants. 

Highlights from their conversation include...

- Development and design of the modular container concept 
- Discussion of key costs targets to help ensure profitability
- Potential cost savings and fast development times
- Strategy and benefits of offering slightly higher wages to attract quality employees who want to be part of the brand's culture
- Being better positioned for economic downturns
- The differentiating factors of the Beef-a-Roo franchise brand 
- Benefits of grassroot marketing and community involvement 
- Why you need to capture customer data and build loyalty programs 
- And more...

Be sure to check out the episode... Find out more at https://www.nextbrands.com & https://www.runningrestaurants.com.

195: A Cost-Effective Solution for Restaurant Expansion

In this episode Jaime Oikle of RunningRestaurants.com delves into the secrets of effective restaurant management with Darren Denington & Alison Anne and what it takes to develop strong leadership at your restaurant. They talk about the crucial traits and skills needed for success in the restaurant industry. You'll discover the power of effective leadership in creating a positive and profitable dining experience. Tune in and take your management skills to the next level! 

Episode highlights include: 

- Challenges in the Restaurant Industry 
- Leadership vs. Management 
- Building Strong Systems 
- Team Building and Employee Engagement 
- The Importance of Praise and Encouragement 
- Building a Phenomenal Management Team 
- The Importance of a Good Dining Experience 
- Building Trust Through Consistent Positive Experiences 
- Management's Role in Creating a Positive Work Environment 

Be sure to check out the episode... Find out more at https://www.restaurantmanagement201.com & https://www.runningrestaurants.com.

196: Mastering the Art of Restaurant Management: Leadership, Systems, and Team Building

In this episode of the podcast Jaime Oikle of  RunningRestaurants.com interviews Christine Shindler, the co-founder and CEO of PathSpot, a health and safety operating system for restaurants. Christine shares her background in biomedical engineering and how she became interested in improving hand hygiene in the restaurant industry as well as the future of food safety. Be sure to check out the episode... Find out more at https://www.pathspot.com & https://www.runningrestaurants.com.

197: Enhancing Food Safety in Restaurants: How PathSpot's Technology is Changing the Game

In this episode of the podcast Jaime Oikle of RunningRestaurants.com welcomes Seek Hannemann, the owner of Seven Brothers Burgers. Seek shares the story of how his family started the business in Hawaii and discusses their emphasis on the concept of aloha and creating a family-like atmosphere for customers. The two hit on various topics and shared a number of insights and lessons including... 

- Story of how Seven Brothers Burgers started and grew through franchising 
- Emphasis on the concept of aloha and creating a family atmosphere for customers 
- Creative use of social media, including YouTube shorts and Instagram reels 
- Focus on providing quality food and exceptional experiences to attract and retain customers 
- Loyalty program with incentives and engagement through email marketing 
- Importance of finding the right people for franchise growth, aligning with company values 
- Expansion plans in Utah, Arizona, Idaho, and Hawaii 

Be sure to check out the episode... Find out more at https://sevenbrothersburgers.com, https://www.sevenbrothersfranchise.com & https://www.runningrestaurants.com.

198: Aloha Spirit and Burgers: A Recipe for Success at Seven Brothers

In this episode Jaime Oikle of RunningRestaurants.com has the pleasure of hosting Adenah Bayoh, the founder of Brick City Vegan, who shared her inspiring journey from Liberia to Newark, New Jersey, and the lessons she's learned along the way. Adenah's passion for providing great vegan food and options for urban communities drives her vision for the restaurant. We also discuss how Adenah communicates with her employees, implements feedback, and utilizes social media for marketing. Highlights include...

- Adenah Bayoh's background and restaurant journey
- The concept of Brick City Vegan
- The challenges of running a niche restaurant
- Adenah's passion for providing vegan food and options for urban communities
- Communication and feedback sessions with employees
- Implementing feedback in the restaurant
- Marketing strategies, including social media and word-of-mouth
- and more...

P.S. Adenah's messages to fellow restaurant operators at the end are pure gold nuggets! Be sure to check out the episode... Find out more at https://brickcityvegan.com & https://www.runningrestaurants.com.

199: Life & Restaurant Lessons with Adenah Bayoh of Brick City Vegan

In this episode Jaime Oikle of RunningRestaurants.com dig into the importance of implementing effective management systems in restaurants with Darren Denington & Alison Anne from the Restaurant Management 201 Workshop. They highlight the significance of trust, open communication, and accountability in building a successful management team. Darren breaks down different categories of systems in a restaurant, while Alison emphasizes the importance of a strong leadership team. The episode also touches on the importance of taking responsibility as a leader, staying organized, and the role of regular evaluation and updates of systems. Tune in and take your management skills to the next level! 

Episode highlights include: 

- Upcoming restaurant show appearance in Orlando Florida
- Explanation of the importance of management systems in restaurants
- Breakdown of different categories of systems in a restaurant
- Emphasis on the importance of trust and open communication within a management team
- Importance of building a strong leadership team
- Importance of accountability and using an action list to track tasks
- Importance of a strong culture and low turnover in restaurants
- Emphasis on managers taking ownership and making changes for improvement
- Importance of regular evaluation and updates of systems

Be sure to check out the episode... Find out more at https://www.restaurantmanagement201.com & https://www.runningrestaurants.com.

200: Why Management Systems are Crucial for Restaurant Success

Join Jaime Oikle from RunningRestaurants.com as he speaks with Zack Oates, Founder & CEO of Ovation. Zack's energy, enthusiam and passion are off the charts in this episode.  So, what's the answer to the question posed, "What is the surprise way to drive sales & profits for restaurants?" It all starts with FEEDBACK says Zack...

Listen in as we dig deep into...

- Why making it easy for customers to give feedback is so important
- How to turn 5 star feedback into more positive reviews and engagement
- How to turn negative feedback around quickly and easily
- How using customer feedback to find areas of retraining can make a big impact
- Why having a system to manage bad experiences can be critical
- Why getting off-premise (actually all) orders accurate and correct is a big deal
- How to think about your customers to make your restaurant more profitable and successful
- The three levels of customer loyalty: convenience, consistency, and connection.
- and more...

Be sure to check out the episode... Find out more at https://www.ovationup.com & https://www.runningrestaurants.com.

201: The Surprise Way to Drive Sales & Profits at Your Restaurant

In this episode of the podcast Jaime Oikle of RunningRestaurants.com speaks with  Ho Chan Jang (CJ), Co-Founder & Exec Chef of Balance Grille. In this fast paced episode the two bounce around to a number of key restaurant operations topics including...

- The backstory and journey of Balance Grille
- Challenging the stigma surrounding Asian food and offering affordable options
- Financial challenges and the importance of hard work and belief in one's concept
- The role of technology in the restaurant industry, especially in the wake of COVID-19
- Systematization of operations and considerations for franchising
- Ideal locations and types of franchise partners for Balance Grille
- Marketing strategies, particularly through social media
- Advice for new restaurant operators, including being hands-on and attentive to customer feedback

Be sure to check out the episode... Find out more at https://balancegrille.com, https://www.balancegrille.com/franchise & https://www.runningrestaurants.com.

202: The Inspiring Journey of Balance Grille (Fast Casual Asian Fusion Restaurant

In this episode of the podcast, Jaime Oikle of RunningRestaurants.com interviews Tom Rutledge, Managing Partner at RDMS Group. Tom is a former chef turned restaurant consultant. They discuss the challenges of restaurant management, including balancing costs, utilizing data, and adapting to the digital world. Rutledge emphasizes the importance of prime cost management, effective use of data, and creative menu planning. He also highlights the need for excellent customer service and effective management in driving revenue. The impact of the delivery economy on the restaurant industry is also discussed. Other highlights included:

- The need for a comprehensive approach to restaurant management that combines accounting and operations
- The challenge of restaurants not making as much money as they should, despite being busy
- The importance of prime cost and finding the right balance between different cost factors
- The affordability and importance of data collection for restaurants
- The challenge of rising costs in the restaurant industry and the need for creativity in the value proposition and menu items
- The impact of labor costs and the use of technology to reduce staffing needs
- The importance of providing excellent customer service and effective management in controlling costs and driving revenue
- The impact of the delivery economy on the restaurant industry and the need to adapt to the changing landscape.

Be sure to check out the episode... Find out more at https://rdmsgroup.com & https://www.runningrestaurants.com.

203: Effective Strategies for Maximizing Restaurant Profits

In this episode of the Running Restaurants.com podcast Jaime Oikle interviews Jonathan Rosa, president at Moura CFO. Jonathan shares his experience growing up in a restaurant family and working at Burger King headquarters. He discusses the financial challenges restaurant owners face and offers strategies to improve profitability, such as reviewing financial reports, managing costs, and calculating waste. He also emphasizes the importance of cash flow forecasting and exit planning. Other highlights include...

- Differences between big corporate operations and independent restaurants
- Slim profit margins in the restaurant industry
- Tips for increasing restaurant margins, including raising prices and managing costs
- Importance of regularly reviewing and analyzing financial reports
- Story of a client improving gross profit through changes and monitoring inventory
- The 80/20 principle and focusing on key systems and details
- Importance of cash flow forecasting and waste calculation
- Exit planning for restaurant owners and factors for a successful exit
- Importance of building processes, systems, and delegating tasks for a profitable exit

Be sure to check out the episode... Find out more at https://www.mouracfo.com & https://www.runningrestaurants.com.

204: Financial Tips for Restaurant Owners

In this episode of the Running Restaurants.com podcast Jaime Oikle interviews Ashley Bray about the Bar and Restaurant Expo in Las Vegas this upcoming March. They discuss the expo's events, education, exhibit floor, and networking parties. Ashley highlights several trends including: culinary cocktails with savory and functional ingredients, the rise of non-alcoholic beverages for wellness, as well as the importance of loyalty programs and employee retention for restaurants. The expo promises great industry educational and networking opportunities -- don't miss it!

Be sure to check out the episode... Find out more at https://www.barandrestaurantexpo.com & https://www.runningrestaurants.com.

205: Preview: 2024 Bar and Restaurant Expo - Plus Hot Trends

This is a short snippet from a recent webinar we hosted with Roger Beaudion of Restaurant Rockstars.  Roger tells an almost unbelievable story of poor service that should open any operator's eyes.  The clip highlights the fact that what your employees say & do can absolutely sabotage your business - so hire and train accordingly...  More from Roger & Jaime at https://restaurantrockstars.com/?ref=jaimeoikle & https://www.runningrestaurants.com.

206: The Formula for Getting Service Horribly Wrong

This is a short snippet from a recent webinar we hosted with Roger Beaudion of Restaurant Rockstars.  Roger discusses the vital role of job descriptions in the restaurant business.
He explains that clear, detailed job descriptions are crucial for setting expectations and ensuring employee accountability. Roger highlights the lack of comprehensive job descriptions in many restaurants, leading to employee confusion and poor performance.

He details the components of an effective job description, including "key success factors" and precise responsibilities, and advocates for employee acknowledgment of these points to foster accountability. Additionally, Roger touches on the importance of outlining career advancement and cross-training opportunities, emphasizing that well-crafted job descriptions can enhance operational success and motivate staff.

Episode Highlights:
- Importance of job descriptions in the restaurant industry
- Lack of comprehensive job descriptions in many restaurants
- Key elements of a well-crafted job description
- Identifying key success factors for each position
- Outlining primary responsibilities with accuracy and detail
- Creating a sense of accountability through job descriptions
- Potential for career advancement and cross-training
- Empowering employees and providing incentives
- Benefits of investing time and effort into creating comprehensive job descriptions
- Impact of job descriptions on employee performance and restaurant operations

More from Roger & Jaime at https://restaurantrockstars.com/?ref=jaimeoikle & https://www.runningrestaurants.com.

207: Getting Job Descriptions Right at Your Restaurant

In this episode RunningRestaurants.com Founder Jaime Oikle interviews Tony Smith, CEO and Co-founder of Restaurant365. They discuss the state of the restaurant industry, touching on concerns about a potential recession, the impact of inflation, and the ongoing labor challenges. They delve into the role of AI and data intelligence in restaurant management, including forecasting, inventory, and employee scheduling. They explore how technology can give managers time back by automating administrative tasks, allowing them to focus on guest experience and operate more like owners. 

The conversation also covered the significance of decision-making and leadership within the industry. Tony teases future developments for Restaurant 365, such as tip automation and enhancements to their workforce management suite. The episode concludes with a few book recommendations from Tony & Jaime.

Timestamps and other highlights from the episode include:

Current industry trends and concerns (00:00:44)
Discussion about the uncertainty in the restaurant industry, potential recession impact, and the alleviation of inflation concerns. 

Restaurant 365's primary pillars (00:02:59)
Overview of the three main areas: accounting, operational software, and workforce management, along with the focus on providing better intelligence tools. 

AI and data intelligence in the industry (00:04:19)
Exploration of the applications of AI and machine learning in the restaurant industry, including sales forecasting, accounting functions, and employee training. 

Automating administrative tasks (00:06:34)
The system's ability to give managers time back to focus on guest experience and important tasks, leading to them thinking more like operators. 

Empowering managers and operators (00:07:51)
Discussion about how the system turns managers into operators, allowing them to make impactful decisions and have a more significant role in the business. 

Labor challenges and solutions (00:09:41)
Addressing the labor crunch, wage inflation, and successful strategies for hiring, retaining, and incentivizing employees. 

Restaurant Transformation Tour and community involvement (00:11:25)
Insights into the regional and national shows aimed at providing valuable information, bringing partners together, and fostering a sense of community within the industry. 

Cultural initiatives and employee engagement (00:14:09)
The importance of a culture focused on growth and learning, investing in employees, and providing intrinsic value in the workplace. 

Prime cost control and profit management (00:16:07)
Discussion about the significance of prime cost control, including food and labor costs, and its role in the overall profit and loss statement for restaurants. 

The profit and loss report (00:17:18)
Discusses the significance and frequency of profit and loss reports in Restaurant 365, emphasizing its importance in the restaurant industry. 

New offerings and future plans (00:18:34)
Highlights the recent release of tip automation and the expansion of workforce management suite, as well as the ongoing investment in business intelligence and machine learning. 

Decision-making and leadership (00:19:42)
Tony shares his recent reading on decision-making, the impact of AI, and the importance of human nature in decision-making. 

Book recommendations and decision-making (00:21:38)
Explains the concept of decision-making and betting, and additional book recommendations. 

Be sure to check out the episode... Find out more at https://www.restaurant365.com & https://www.runningrestaurants.com.

208: Trends, Challenges & Opportunities: With Tony Smith of Restaurant 365

In this episode RunningRestaurants.com Founder Jaime Oikle hosts Jason Brooks, Founder & CEO of HospiVation who shares his expertise on leadership in the restaurant industry from his book "Every Leader Needs Followers." Brooks discusses the importance of understanding KPIs, the benefits of systematic leadership, and the need for effective delegation. He emphasizes the value of an "owner-like orientation" for new employees and the significance of one-on-one reviews for building team relationships. Brooks also highlights his goal to support Giving Kitchen by selling 10,000 copies of his book. The episode offers practical advice for restaurant managers to improve their leadership skills and make a community impact, including... 

- Importance of understanding key performance indicators (KPIs) and systematic leadership approach 
- Mastering KPIs and understanding brand-level, multi-unit, and store-level KPIs 
- Importance of breaking down large targets into smaller, manageable goals 
- Enhancing employee onboarding processes and instilling an ownership mentality 
- Effective delegation and structured training 
- Challenges of delegation and the impact of leadership mindset on team development 
- Engaging in one-on-one reviews and building relationships with team members 
- Leading with the right mindset: managing, leading, and coaching 

Timestamps and other highlights from the episode include:

Mastering Your KPIs (00:05:45)
Understanding and managing key performance indicators in the restaurant industry.

Owner-Like Orientation (00:13:43)
Improving the onboarding process by instilling an owner mentality in new hires.

Delegate by Creating Mini Games (00:20:43)
Effective delegation by prioritizing tasks, identifying strengths, and proper training techniques.

Delegating (00:24:43)
Reasons for poor delegation: lack of understanding, trust issues, power hoarding.

Engaging with One-on-Ones (00:26:50)
Importance of regular one-on-one check-ins, listening more than talking, building relationships.

Leading with the Right Mindset (00:32:36)
Differentiating managing, leading, and coaching mindsets, their tactics and styles.

Supporting Giving Kitchen (00:37:09)
Jason Brooks' mission to donate $30,000 in 30 days through book sales, and how to help.

Be sure to check out the episode... Find out more at https://www.jasonebrooks.com & https://www.runningrestaurants.com.

209: Transforming Restaurant Managers into Leaders

This is a short snippet from a recent webinar we hosted with Roger Beaudion of Restaurant Rockstars.  Roger discusses how he used his "Difference Dollars" program to creating a culture of appreciation. Used in his restaurants for two decades, Difference Dollars rewarded employees for exceptional performance, fostering a positive culture. It encouraged a culture where excellence was recognized, motivating employees and naturally filtering out those who did not align with the restaurant's ethos.

Episode Highlights:

- Impacting a restaurant culture 
- Nomination process 
- Recognition ceremony 
- Power of a lasting impact on employee engagement 
- Influence on new employees 
- Overall effect on restaurant culture and employee engagement 

More from Roger & Jaime at https://restaurantrockstars.com/?ref=jaimeoikle & https://www.runningrestaurants.com.

Quick Hit: "Building an Unbreakable Restaurant Culture" (Ep 210)

In this quick hit episode, Jason Brooks, Founder & CEO of HospiVation and author of the new book "Every Leader Needs Followers" provides a guide for conducting effective one-on-one meetings with team members. Brooks stresses the importance of listening over speaking, recommending a 35% speaking to 65% listening ratio for managers. Meeting should be divided into three parts: the first for the team member to share freely, the second for the manager to follow up on previous discussions, and the third for the team member to talk about their development and challenges. The approach aims to build strong relationships and empower team members to handle issues independently, minimizing the need for constant managerial oversight.

Episode Highlights 

- How to have effective one-on-one meetings with team members 
- Importance of listening and engaging in meaningful conversations 
- Structuring the meeting into three segments 
- Manager talking for 35% and listening for 65% of the time 
- Encouraging team members to discuss personal interests, recent events, or work-related matters 
- Following up on previous discussions and addressing questions or concerns 
- Allowing team members to discuss their development, challenges, and areas for improvement 
- Building genuine relationships with team members 
- Fostering an environment of support and empowerment 
- Cultivating a team capable of handling issues independently 

FYI: This is a short snippet from episode #209: "Transforming Restaurant Managers into Leaders" - Click for full episode - https://www.runningrestaurants.com/articles/transforming-restaurant-managers-into-leaders

More from Jason & Jaime at https://jasonebrooks.com & https://www.runningrestaurants.com.

Quick Hit: "Effective 1-on-1 Meetings" (Ep 211)

In this episode we host Brenton Thomas, Founder of Twibi, in a conversation about effective digital marketing strategies for restaurants. Brenton advises starting with Google and Facebook ads due to their high return potential and suggests focusing on conversion tracking and consistent messaging across platforms. He recommends search campaigns and performance max campaigns for targeting high-intent customers and emphasizes the importance of optimizing Google My Business for local SEO. Brenton also touches on the value of high-quality photography and the challenges of adapting to algorithm changes, offering practical tips for small restaurants, including...

- Recommendations for channel usage and budget allocation, emphasizing Google ads and Facebook ads
- Importance of setting up conversion tracking on Facebook for ad optimization
- Utilizing Google ads, including search campaigns and performance max campaigns
- Emphasizing the significance of optimizing Google My Business profiles and local SEO
- Incorporating short-form videos into performance max campaigns and focusing on lifestyle in video content
- Value of portraying the dining experience through images and high-quality photography
- Challenges of keeping up with evolving algorithms and privacy policies

Timestamps and other highlights from the episode include:

Digital Marketing Overview (00:00:32)
Brenton gives an overview of Twibi's digital marketing services, including Google ads, Facebook ads, Instagram, and email marketing.

Channel Recommendations (00:01:35)
Brenton recommends Google ads and Facebook ads for restaurants, advises against using Twitter and TikTok, and suggests split testing between Google and Facebook ads.

Facebook Advertising (00:02:33)
Discussion on setting up conversion tracking on Facebook and optimizing for specific events like purchases and email collections.

Google Ads Strategy (00:05:54)
Brenton explains the importance of starting with a search campaign and utilizing performance max campaigns for Google properties.

Local SEO and Business Citations (00:08:16)
The importance of optimizing Google My Business profiles and utilizing local business citations for better visibility.

Video Advertising (00:10:02)
Brenton discusses the inclusion of video in performance max campaigns and its effectiveness in advertising.

Content Creation for Restaurants (00:11:07)
Tips on creating content that showcases the experience and lifestyle around the restaurant, rather than just the food.

Keeping Up with Changes (00:12:44)
Discussion on how to stay informed about algorithm changes in digital marketing, including utilizing email updates and working with agencies.

Digital Marketing Tips (00:14:23)
Brenton recommends starting with Facebook advertising and shares technical tips for tracking attribution in Google Analytics.

Episode Host: Jaime Oikle - Episode Guest: Brenton Thomas

Be sure to check out the episode... Find out more at https://www.twibiagency.com & https://www.runningrestaurants.com.

212: Effective Digital Marketing Strategies for Restaurants

Jaime from RunningRestaurants.com interviews Roger from RestaurantRockstarts.com about 8 key things to cover with your staff for better service and increase sales & profits.

19: 8 Things to Say to Your Restaurant Staff Today

Helping restaurants be more profitable! From marketing tips & operational insights to customer service how-tos, team building secrets & technology tidbits, RR delivers the key tools and techniques to help restaurant owners & managers solve the great mystery of running a profitable restaurant.

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