Restaurant Misfits

Ready to take your restaurant business to the next level? Look no further! In this amazing podcast episode, Ryan Grom-fin, @Therestaurantboss  himself, shares his expertise and insights on what it takes to succeed in the restaurant industry. Ryan, a former restaurant owner turned restaurant owner coach, has over 120k followers on Youtube and currently works with over 300 restaurant owners to help them achieve their restaurant growth goals. He is also the author of the best-selling book "Make it Happen", a must-read for anyone looking to build a thriving restaurant business.Join Brett as he interviews Ryan and discovers the answers to the burning questions that restaurant owners face every day. From training to profit-generating strategies, Ryan shares his secret weapons for success. Learn how to simplify your concepts, manage your systems, and develop your people for maximum impact. Don't miss this incredible opportunity to learn from the best in the industry! Tune in to this podcast episode now. We hope you enjoy it.Learn more about Ryan and all that he has to offer restaurants owners at: https://therestaurantboss.com/

In this episode I meet with Travis “T-Bone” Talbot.Here are some of the topics we explore:- Creating the perfect menu and the psychology behind it.- Social media and why it's important - Changes in consumer behavior If you want to learn more about Travis and his company Change Network, head on over to:https://changenetwork.io/

Marcus Guiliano is the founder of Aroma Thyme,  a restaurant based in Ellenville, NY. He is an amazing chef, restaurant owner, and restaurant education/influencer and is incredibly creative with how he has grown his restaurant over the years.He's been featured in NBC, NY times, Ted x,  and other major publications, and he has nearly 100k subscribers on Youtube!In this episode, we spoke about a number of killer growth strategies he's used and how you can use them too in your restaurant. You can find his restaurant at https://www.aromathymebistro.com/and his Youtube channel at https://www.youtube.com/c/MarcusGuilianoHope you enjoy it!

Josh is the CEO and Co-founder of Sesame, a new restaurant marketplace created by restaurants, for restaurants.  Born out of the need to create a more sustainable way for restaurants to manage their off-premise businesses and fight back against the aggregators, Sesame is planning to disrupt the industry for the betterment of all stakeholders. Sesame is launching in NYC in late August.You can check out Sesame  at - https://www.sesameorder.com/

Interview with Sean Brennan,  the founder of the international multi-unit quick-serve pie and coffee concept “The Pie Hole” based in Los Angeles.He has plus or minus 20 years' experience in hospitality and organizational development.By classification, he is a builder, whether it be teams, companies, campaigns, or even the perfect sandwich.More on The Pie Hole at: https://www.thepieholela.com/or at https://www.instagram.com/thepieholela/

Quick highlights on Rev!Rev is a former New York City bar owner and knows exactly how hard it is to operate and brand a hospitality business.Hey is a Hospitality Marketing Consultant and Demand Gen and Tech EvangelistRev has more than 20 years experience in B2B digital marketing and business development, specializing in hospitality marketing, content, local SEO, reputation management, and influencer marketing.He helps technology companies, brands, and restaurants to acquire and retain customers.Rev is also known as an “expert burger taster,” pens hospitality and marketing tips on his Instagram @revciancio, as well as his LinkedIn Profile. He believes that Pizza is a religion.

In this episode, I interview Jeremy Jacobowitz, a food influencer based out of New York City.More on Jeremy:Jeremy Jacobowitz brings along his over 500k followers on his food adventures all over the world. Whether that's finding that hidden gem in NYC, the best omakase in Japan, or creating a fun recipe in his home kitchen studio, his audience is obsessed with all parts of his life. And there is good reason for that trust and admiration.Not only has he had an online presence for over 7 years, but he has worked in food tv as an assistant for Bobby Flay and as a producer for almost a decade.Along with his daily content on his own channels, he has also hosted and appeared on programs for Food Network, MSG networks, Thrillist, Pix11 Morning News, Seamless, and more! So whether it's Food, Travel, Fitness, Cooking, Lifestyle, Cameras, Tech, and more, Jeremy has something to say and his audience is there to listen.If you want to learn more about Jeremy, you can check him out on Instagram at https://www.instagram.com/jeremyjacobowitz/

Ashish is the CEO and CoFounder of POSist- He has scaled the company from a two-member team to 100+ employees, serving over 9,000+ leading restaurants in 32 countries.- Ashish is a rare combination of a Technocrat and Restaurateur. He kick-started his entrepreneurial journey in 2007 by founding a telecom company right out of college, serving all major telecom operators in India for value-added services.- A side investment in a restaurant out of passion brought him to building a tech solution to automate his restaurant business, resulting in founding POSist Technologies in 2012.- What began as billing software, is now a leading cloud-based restaurant technology platform suited for restaurants of all sizes. Ashish has over 15 years of experience in scaling and leading the Product, Marketing, Sales, Support, and Customer success functions.You can learn more about Posist at https://www.posist.com/

Ethan Falk is the CEO of Virtual Restaurant Group.VRG offers delivery-only brands that can easily operate out of an existing restaurant. They maximize a restaurant's kitchen space and a restaurant's stream of revenue using no additional overhead.In this interview, Brett and Ethan talk about the opportunities to incorporate another virtual concept into a restaurant and other opportunities that restaurant owners should be thinking about!You can learn more about Ethan and VRG at:https://www.virtualrestaurantgroup.com/

If you are a restauranteur that wants a jump start on your restaurant business and learn how to instill values into your team, then you will get a ton of useful insight from this episode.

In this episode I interview Abhinav Kapur, CEO & Founder of Bikky, an omni-channel CRM system for restaurants. Abhinav is dedicated to helping restaurants build deeper, more authentic customer relationships at a time when their business is rapidly shifting beyond the traditional four walls. By aggregating data across channels (in-store, delivery, loyalty, etc.), his system unlocks a unified view of the guest, as well as the ability to run completely automated, data-driven marketing campaigns.In the next 60 minutes, we dive into new technologies restaurants should be leveraging, how to turn data into dollars and his inspiration behind Bikky.

During our interview, we discuss managing work-life balance in a constantly moving industry, hiring and training tips, and how he moved from his role as a chef to the ownership role. This is a really great episode for any chef or restauranteur listening to understand the transferrable skills in both of these roles.

In the next 60 minutes, we dive into finding and hiring new staff, training staff, and uncovering problems in the restaurant industry and his approach to finding solutions. He's huge on having measurable marketing results and for any restauranteur listening, this episode will bring you a ton of value!

On a new Restaurant Misfits episode, I interview Field Failing, CEO and Founder of Field's Good Chicken, a 6 location chicken concept based in New York.Field's restaurant adventure began in 2007, after his professional cycling career came to an end and he found himself back in the kitchen. That year, he filled the fridge in his New York apartment with brines and marinades, blasted the Rolling Stones, and set out to make the perfect chicken.Shortly thereafter, his chicken restaurant concept was born.However, like many other restaurant around the world, they have had an extremely tough time during the pandemic but despite the tight regulations, Field's Good Chicken has found success.Field is a super inspiring guy who has had to change his business to survive and thrive during this time.We discuss what their plans are to continue growing afterwards, the importance of restaurant branding and simplifying their business approach.This episode is packed with insightful information so, let's dive in!

In this episode, I interview Adam Bossie, CEO of the Afficionado Coffee Roasters. In the next 60 minutes, we dive into building a brand with a story, growing a team of excited employees, and his learnings as he explores more digital strategies for his business.

In this episode, I interview Renae Scott, CMO of Ike's Love and Sandwiches and is a creative marketing powerhouse in the restaurant industry. She is the former CMO of Carl's Jr. among many other leading fast casual concepts. Renae has successfully navigated Ike's through the pandemic by launching buzz worthy promotions, enhanced delivery options, and menu innovations. Ike's under her direction will be launching a new app later this year to move their restaurant further into the digital space. After opening 20 locations last year, and 21 more to come this year, Renae is a seasoned marketing veteran in the restaurant industry and in this episode, she dives into her success.

This is a really exciting episode as my business partner and COO, Jace Kovacevich, joined me on the show! As you know, we run an Agency to help restaurants acquire customers the smarter way through digital marketing. In this episode, we are going to break down how the industry has evolved this past year, changes we've made as an agency and our book release, Misfit Marketing for Restaurants! You're also going to learn more about what Misfit Media does and what you can expect from working with us!

In this episode, I interview, Alex Canter, CEO of Ordermark. A platform that allows restaurants to use multiple third-party delivery apps but receive orders on one tablet or printer, as well as manage one universal menu that can synchronize with every third-party marketplace. He is a fourth generation restauranteur and the restaurant business has been in his blood for 85 years. Alex was a 2019 recipient of Forbes 30 under 30, and Fast Casual's executive Top 25. He's continuously innovating in the restaurant space and he has some exciting new concepts that he shares on this episode.

In this episode on Restaurant Misfits, I interview Samantha Slager and Camilla Opperman the co-founders of Nimbus Kitchen. Nimbus Kitchen is a premium and flexible commerical kitchen solution offering state of the art licensed facilities, end to end operational support and a luxury communial working space for the members. It is a really cool concept that Samantha and Camilla founded that was launched JUST last week! They come from two totally different backgrounds but that's what makes this partnership so successful. In this episode, we talk about a number of current problems in the restaurant industry and how they are planning on solving them with their new business. Without further adieu, let's dive in!

In this episode, I interview Jamie Simpson, the Executive Chef of the Culinary Vegetable Institute. Jamie has an interesting background- he was previously in a rock band before becoming a chef and compares an ingredient as a note in a chord. "A great dish is a great song and a great restaurant is an absolute symphony." His role in providing hundreds of fresh vegetables across the United States and the emphasis on creating a more sustainable food industry makes this an extremely interesting episode!

In this episode, I interview Melanie Landano the founder of Mel's Butcher Box. Mel's Butcher Box is a food truck concept that was established in the midst of the pandemic. Melanie has been in the food, hospitality and entertainment space her entire career and had the vision of bringing her food truck to life in one of the most turbulent times for the industry. She has a very interesting and experiencing story and I am excited to share it with you!

In this episode, I interview our clients, Adrian and Melissa from Brick Oven Pizza. Their restaurant business has been a client of ours for 2 years now and they are very special to Misfit Media. After doubling their in sales in 2020, Brick Oven Pizza has made over half a million dollars directly attributed to our marketing programs! We've had so much success with them and in these next 50 minutes, we are going to dive into their road to getting there. Enjoy!

In this episode, I interview David Burke. Chef, restauranteur, TV personality and business man who is fueled by passion, grit and a knack for artful innovation. He is known amongst his peers as a leading pioneer in cooking and is recognized internationally for his techniques, skills and his successful restaurant empire. David gave great insight into how he adapted due to the pandemic, new revenue streams, and what led him to his overall success in the restaurant industry. This episode is full of great content, so let's dive in!

In this episode, I interview Dan Rowe, the CEO of Fransmart and Co-managing partner of Kitchen Fund. Dan Rowe specializes in finding the next big thing and for over 20 years has discovered and grown many major brands including: Five Guys, QDOBA Mexican Grill and The Halal Guys. Under Dan Rowe’s direction, Fransmart’s current and past franchise development portfolio brands, they have opened more than 5,000 restaurants worldwide, and facilitated franchise investments that have cumulatively generated over 1-billion in revenues to date. Dan definitely knows how to spot a winning restaurant brand and this episode we’ll explore some of those winning restaurant qualities. So let’s dive in!

In this episode, I interview Laurent May, who's the CEO of Ready To Pay. A fully-integrated, contactless mobile self-ordering payment and loyalty technology solution. Laurent personally has over 20 years of expertise when it comes to project management in the electronic payment space. There's been so much change in the restaurant industry in 2020 and even more changes in emerging technology. If we look at the industry now and onwards in the future, Laurent mentions that it's so critically important for restaurant owners to embrace these new technologies rather than shy away from them if they want to continue being successful. We had such a great conversation and there's so much to learn from Laurent, so let's dive in! This podcast is brought to you in collaboration with Total Food Service. If you're interested in joining us on the show, please email us at hello@misfitmedia.com or tfs@totalfood.com

In this episode, I interview Elena Besser, a Brooklyn-based, Chicago-bred Chef and TV Host.She hosts live cooking classes on Food Network Kitchen, and can be seen on The Cooking Channel's "Best Thing I Ever Ate" as well as Food Network's "Beat Bobby Flay".She firmly believes food and entertainment should be intertwined and makes some strong points behind this.Just in the way that Elena describes food and her dishes made me so hungry I ran to our office kitchen directly after this podcast to go devour my lunch early. I can't exactly explain what she did but it was insane.She's also host of the new show Breakfast with Besser, a celebrity cooking show, where she chats with celebrity guests, including some of Hollywood's hungriest stars as she guides them in cooking breakfast dishes specifically crafted for them.Elena's passion for spreading accessible and exciting cooking and culinary tips to others shines through everything she does.We had such a great conversation and there's so much value punched into this episode so let's get into it!

In this episode, I interview Stephen Yen, the executive chef of Tao Downtown in New York City Stephen has been with Tao for about a year now and has been a killer addition to their team. As for his experience, Stephen was on the opening team for Fatty ‘Cue in Williamsburg, where he worked with Eddie Huang and later worked with Eddie at Catch. For those who don't know Eddie, he was a Top Chef Season 3 winner and proved to be not only a great Chef to learn from for Stephen but also a stepping-stone As a nicer, sit-down concept, Tao has had to make some major adjustments to their business model in order to stay competitive and thrive during this year. In this episode we will address those changes on what they have done as a business overall but also the specifics on what Stephen has done as the Executive Chef, in collaboration with the brand and marketing team, to help Tao succeed! Instagram - https://www.instagram.com/tastygoodness Twitter - https://twitter.com/bruceleoni --- Send in a voice message: https://anchor.fm/restaurantmisfits/message

In this episode, I interviewed Michael Chernow. He's a restauranteur, entrepreneur, TV host, Podcast host, Fitness personality, and family man, who is dedicated to inspiring the world through positivity, hospitality, and service. He currently runs two multi-location restaurant concepts: one called Seamore's - a sustainable seafood concept founded in 2015 and the other is called The Meatball Shop, which he founded with a friend in 2010. Michael was born and bred in NYC and has been in the restaurant space since he was just 13 years old. He's been a speaker on multiple panels, featured in numerous publications, and has so much to share from his experiences and lifestyle and is just a killer guy to follow and learn from for any spiring business owners and entrepreneurs. In this episode, Michael and I discuss the importance of having a solid staff as well as his passion for the restaurant industry, his superpower as a business leader, and a variety of other interesting topics! --- Send in a voice message: https://anchor.fm/restaurantmisfits/message

In this episode, I interview Chef JJ Johnson. He's a restauranteur, Award-winning chef, Author, and Host on numerous media platforms. He opened his Restaurant, "FieldTrip" in July of 2019 and despite this crazy year has still managed to thrive on through. JJ is best known for his barrier-breaking cuisine connecting the food-ways of West Africa and Asia to the Americas. His signature style of combining culturally relevant ingredients with his classically trained cooking and global point of view was inspired by the Caribbean tastes he grew up with, combined with inspiration from his travels. In this episode, we explore his struggles and successes as a restauranteur primarily through this last year and touch on the COVID-19 Pandemic, the impact of potential inequalities he's faced as a black restauranteur, and the opportunities he see's to become a better leader and business owner. --- Send in a voice message: https://anchor.fm/restaurantmisfits/message

In this podcast, I interview Andrew Rigie who is the Executive Director of the New York City Hospitality Alliance, an association representing over 2,000 restaurants and nightlife venues throughout the five boroughs of NY. Andrew was born into the hospitality business, working at his family’s third-generation bakery in Queens, NY. He is a vocal industry advocate, public speaker, frequent panelist, and moderator, host of the Hospitality & Politics podcast, Forbes and Total Food Service News contributing author, and recognized commentator on local, national, and international media platforms. We're about to go deep as to what exactly is going on in the NY hospitality scene and get the inside scoop as to what policymakers have been thinking about when it comes to hospitality given our world's situation with everything and then also -what's next?

In this podcast, I interview a legend. A man who has been dominant in the restaurant industry for several decades and continues to create enticing concepts, making him one of the nation’s fastest evolving restaurateurs of our time. This man is Stratis Morfogen and as of recently, he is most well-known for his successful ventures among the New York City and Hamptons most discerning dining patrons. Being a 3rd generation restauranteur, you could say he was born for this profession but his relentless approach to continuing to adapt and thrive in these uncertain times are what make him stand out amongst most. In his most recent restaurant concept, Brooklyn Dumpling Shop, he converted a walk-through metal detector into a giant thermometer in order to keep these employees and guests safer, during this pandemic. He's full of ideas and his passion for the restaurant industry is both inspiring and contagious and this episode is sure to pack a punch in value for all viewers and listeners! Where to find Stratis and his restaurants: https://www.instagram.com/stratis_morfogen https://www.instagram.com/brooklyndumplingshop https://www.brooklyndumplingshop.com/ https://www.instagram.com/brooklynchophouse https://www.brooklynchophouse.com/ --- Send in a voice message: https://anchor.fm/restaurantmisfits/message

In this episode I speak with a dude named Jordan Andino, who’s arguably one of the coolest guys around in the food space right now… He’s a celebrity chef, tv personality, and restauranteur and is incredibly passionate about everything he does. Jordan was born in Torono, CA and began his journey into the culinary world at just the age of 9 years old where he first began training under his dad. Jordan and his family then moved to Manhattan Beach, CA where he really honed in on his culinary skills. Today, Jordan lives in NY running his restaurant called “Flip Sigi” while also appearing on numerous TV shows on the Food Network and the Cooking Channel. His love of life and unrelenting positivity are sure-fire reasons why he has seen such success and growth during this wild year. His restaurant: https://www.flipsigi.com/ His charity: https://www.feedourwarriors.com/ His Instagram: Instagram.com/fork_knife --- Send in a voice message: https://anchor.fm/restaurantmisfits/message

In this episode, I interview Chelsea Van Hooven, the Global Industry Advisor at Choco, a free mobile app helping over 6,000 restaurants order their supplies faster while reducing mistakes at the same time. Choco is rapidly expanding and in this episode, we’ll dive deep to understand what the future of the food industry looks like and how to build a more sustainable food system. Check them out at choco.com --- Send in a voice message: https://anchor.fm/restaurantmisfits/message

This is a shorter episode where and is a quick update to what we are seeing as an agency when running ad campaigns for our restaurant clients all over the world. Restaurants may be opening, but that doesn’t mean we want to pump the breaks on takeout or delivery options! --- Send in a voice message: https://anchor.fm/restaurantmisfits/message

In this episode, I interview Mikael Yang, the CEO and CoFounder of Manychat, which is one of the most innovative and successful messenger marketing companies of today. Manychat is an incredible marketing tool that we use at Misfit Media to service our clients all over the world. Since using their software tools, Misfit has 3Xd its growth and has now become the top local business agency on their platform so I’m definitely a fan of what the Manychat team is doing and is continuing to build, as you can imagine. This episode will be very unique from the others and is sure to spark some game-changing ideas for your business. So I hope you’re ready and focused, maybe even take out a notepad to take some notes because this episode is sure to pack a punch with value! I hope you enjoy it! --- Send in a voice message: https://anchor.fm/restaurantmisfits/message

In this episode, I interview Ben Ho, who has worked in the restaurant space for over 20 years as both a chef and technologist. Through his unique experiences both internally and externally in this industry he’s been able to develop a very unique take on this pandemic and what needs to happen in order for restaurants to survive. He stresses the importance of adapting the restaurant model to new technology and that for those who can succeed in doing this will be able to capitalize on a great opportunity in this new normal. Ben's Website: themobilechef.online Ben's Reference on COVID-19 Resources and Opening Up Safely: foodcodepro.com --- Send in a voice message: https://anchor.fm/restaurantmisfits/message

In this episode, I interview our client Chris Smith, the CEO of Zunzi’s, a restaurant concept based out of Georgia. Chris has had some amazing success through our marketing programs, has done very well through COVID-19, and in light of all of this has developed a new business to help restaurant employees stay safe during and after this pandemic. --- Send in a voice message: https://anchor.fm/restaurantmisfits/message

In this episode, I interview Chris Sey And Lola Glaudini, the founders of a new non-profit that’s growing like crazy called Dine1-1. Through their nonprofit they’ve developed a system that allows locals to donate to restaurants in their area who when supply a meal to first-line responders in the healthcare space during the COVID19 crisis. They say that “part of what defines our neighborhoods and communities is the restaurants and food we share as Americans” and I think this couldn’t be more true. Head on over to Dine11.org to learn more! --- Send in a voice message: https://anchor.fm/restaurantmisfits/message

In this episode, I interview Dan and Carrie, the two owners of Apollo Grill, a classic burger restaurant concept with two locations based in Canada. COVID or NOT, they have seen amazing success in their business and we’re about to dive deep into their strategy to learn more on what they have been up to! You can learn more about Apollo Grill on their website at https://www.apollogrill.ca/ Or on their social at https://www.instagram.com/apollogrillptbo/ https://facebook.com/apollogrillpeterborough https://twitter.com/apollogrillptbo --- Send in a voice message: https://anchor.fm/restaurantmisfits/message

In this episode, I interview Ben Graves, a software salesman turned Brazilian steak house restaurant owner! Ben bought his restaurant called Gauchos, less than 2 years ago and as a newcomer to the restaurant space, managed to raise his sales by 30% in the first year as well as maintain a solid hold on his business during COVID-19! Live in this area in New Hampshire and want to order Ben's meats online? Head to his site at: https://www.gauchosbraziliansteakhouse.com/ --- Send in a voice message: https://anchor.fm/restaurantmisfits/message

In this episode, I interview one of our clients named Jim Duda who is a franchise owner of a few Rosati’s Pizza locations! Jim just finished his first month of our marketing programs and we’re about to discuss what his success has looked like thus far. Jim shares his strategy before working with Misfit, what it's been like to work with Misfit, and what he's learned along the way. --- Send in a voice message: https://anchor.fm/restaurantmisfits/message

In this episode, I interview Robert Kronfli, the CoFounder of a restaurant group called Bacari. They are a growing concept with 4 locations as of now and 2 more coming very soon. Robert shares with us how he has converted his full-service restaurant into a pop-up market offering groceries and other necessities to continue thriving in his business and support his local community during COVID-19. He also addresses how we first entered the restaurant space as a student while at USC through developing an underground concept he called, Paladar. --- Send in a voice message: https://anchor.fm/restaurantmisfits/message

In this episode, I interview Adrian Ramirez, a client of ours here at Misfit Media and the CEO of a restaurant in Washington called Red Cork Bistro. As many other restaurant owners might argue, the experience your guests have with your brand is just as important as the food you serve. With this in mind, Adrian has developed some new menu offerings that are all about the experience! In a time like now when most of the population is craving for something fun and new, Adrian has taken advantage of a super unique situation, being able to provide a guest experience through his takeout and delivery options. --- Send in a voice message: https://anchor.fm/restaurantmisfits/message

In this episode, I interview Dara Malek, the founder of a pizza franchise and a client of ours here at Misfit Media. Like many others, Dara has been forced to adapt and change many things about his business over the last month since COVID-19 hit. He explains the changes he’s made in thorough detail and shares advice on what other restaurant owners should be thinking about to bounce back. --- Send in a voice message: https://anchor.fm/restaurantmisfits/message

In this episode, I discuss some of the best offers we’ve seen an implemented for restaurants all over the world during COVID-19. If you haven’t made an offer yet or you’re having trouble getting your offers to attract customers, this episode is for you! --- Send in a voice message: https://anchor.fm/restaurantmisfits/message

In this episode, I interview one of our clients named Ralph who is the founder of True Grit Tavern, a restaurant based in Arizona. Because of COVID-19, many restaurants have had to make some pretty major changes to survive. Ralph has not only made some major changes to his restaurant during this time but his entire mindset about this situation is pretty amazing and I couldn’t wait to share this episode once I found out what he was doing. Ralph calls his approach to COVID-19, “normalizing the crazy” or adapting to this new normal. If you are willing and looking to make some radical changes to your restaurant, have a listen to see what Ralph has done! Have a question? Email us at hello@misfitmedia.com --- Send in a voice message: https://anchor.fm/restaurantmisfits/message

Brett sat down virtually with Chris O’Sullivan, Founder of Brother’s BBQ in Colorado. Amid this global pandemic, Brother’s BBQ has found stability, success, and even the power to give back to their community by catering meals to first-line defenders and patients. Chris breaks down the elements that have contributed to their performance and ability to adapt to this world wide challenge. Their early preparation and action set them up for success in taking care of their employees, getting the word out about their take-out and delivery, and executing their operations. When the news about the international outbreaks began to spread, Brother’s began preparing. They figured that dine-in and catering would soon be shut down and turned to take-out and delivery to make up for the cut in sales. Their existing relationships with their delivery and advertising partners helped put them in a good place to transition into solely a pick-up, delivery, and take-out restaurant. Chris offered up some advice on how restaurant owners across the country can adapt their businesses to fit the needs of their customers. 1. Safety comes first 2. Take advantage of take-out and delivery 3. Simplify your menu 4. Be in business mode 5. Your employees are everything Want more info on how Brother’s BBQ is making the best out of this crazy situation? Check out their website and social media: Website: https://brothers-bbq.com/ Instagram: https://www.instagram.com/brothers.bbq/ Facebook: https://www.facebook.com/Brothers-BBQ... Twitter: https://twitter.com/brothersbbqco --- Send in a voice message: https://anchor.fm/restaurantmisfits/message

The situation we are in is not ideal but there are great opportunities online for your marketing delivery and takeout for restaurant. This episode explores what those opportunities are. --- Send in a voice message: https://anchor.fm/restaurantmisfits/message