Are you a restaurateur wanting to take your business to the next level? This show will provide insights from award winning chef's talented business owners and other experts.

Welcome to The Food Business Podcast!

One of the most important aspects of owning a restaurant is having your menu figured out. Chef Christopher Place gives us his advice on how to go about having the best menu, experience as well as other topics for expanding your restaurant.

Creating a Menu for Your Restaurant

Looking to start a restaurant or add another one to your group? Location, location, location. Theme, theme, theme. Scott has experience in both of these areas and tells us how he goes about determining both.

Choosing a Location and Theme for Your Restaurant

What things should you be looking for when hiring for your restaurant? How do you handle under performing employees? What makes for a good head chef? Scott tells us his thoughts on these topics and more in part 2 of our conversation.

Hiring Great Employees for Your Restaurant

Facebook recently made an announcement of a change to their algorithm that will take attention away from business pages and provide more content from family and friends. How will this effect your restaurant's page and how can you gain more followers organically on all of your social pages? Find out in this episode.

Quick Tip - More Social Media Followers

Wondering how to build up your social media channels to fuel your restaurant, brewery or food truck? How do you gain followers? How do you handle complaints? Chris Corley, Christina Miller and Matt Keck from VML in Kansas City join as guests to discuss how they conquer social media with Wendy’s. It’s “Fresh, never frozen” awesomeness in this episode.

Social Media For Your Restaurant

This episode is packed full of advice from chefs John Ross and Todd Stein who discuss the benefits of starting a restaurant group using their B Hospitality Co. in Chicago as an example. Among hospitality groups we discuss topics like concepts and financing your restaurant. John Ross&nbsp;emerged onto the Chicago dining scene in 1997 taking a vital role as Director of Service in the opening of Michael Jordan’s fine dining restaurant One Sixty Blue, formally located in Chicago’s contemporary West Loop. One Sixty Blue won best new restaurant recognition in 1997 from Esquire, Bon Appetit, Travel &amp; Leisure, Chicago Magazine, and Chicago Tribune. Todd Stein has worked around the US, including, Atlanta’s Two Urban Licks, establishing Cleveland’s Sans Souci and Vivo, and Minneapolis’s BANK. But Chicago has always been his home, and he has extensive experience cooking elaborate cuisines at mk, cibo matto, ROOF at the Wit Hotel, The Florentine at the JW Marriot, Piccolo Sogno Due, and the restaurants of 4 Star Restaurant Group. Among numerous other accolades, Stein&nbsp;participated in Iron Chef America vs. Bobby Flay.

The Benefits of  a Restaurant Group

One of the most memorable and important parts of the customer experience at your restaurant is the menu. Is it easy to read and understand? Is it organized? Is it overwhelming and not appetizing? I've got three ideas you can implement right away that will improve the experience for your customers.

Adam Feller