Restauranttopia podcast

Your restaurant's most powerful marketing tool? The menu. In this episode, the team dives deep into one of the most overlooked yet powerful tools in your restaurant: the menu. From visual psychology and printing strategies to layout, material choices, and pricing tactics, this conversation is packed with practical tips to help you treat your menu like what it truly is—your #1 marketing and sales tool. You'll walk away with insights on font choices, color psychology, menu engineering, printing vendors, and even why leaving drink prices off the menu can increase profits. If you've ever shrugged off menu updates as an expense, this episode will change your mindset—and maybe even your margins. Key Takeaways: Your Menu Is Not an Expense—It's an Investment It's the first thing guests engage with when deciding how much to spend. A thoughtful, clean, and well-printed menu elevates perception and drives higher check averages. Design & Readability Matter Font size, layout, paper quality, and cleanliness all shape the guest's impression. Use negative space, legible fonts, and layout strategies like the Golden Triangle to drive selection. Strategic Printing Choices Use a local printer when possible—consider bartering or partnerships. Evaluate in-house printing if you need frequent updates. Menu holders, sleeves, and material durability should match your concept. Proven Profit Tips Use high-quality food photos for best-sellers (especially on laminated or in-house menus). Leave beverage prices off for pricing flexibility. Add visual cues to highlight high-margin items. Common Mistakes to Avoid Dirty or outdated menus, inconsistent updates, typos, or cluttered layouts. Overloading with too many items, especially in smaller operations. Practical Tools & Tech Use AI (like ChatGPT) to help write compelling, accurate menu descriptions. Establish an SOP for menu changes across online platforms, third-party apps, and POS systems.

In this powerhouse episode, the team unpacks real-world, actionable marketing tactics that restaurant owners can implement immediately to drive traffic, create loyal customers, and boost profits—without relying on gimmicks or deep discounts. From the power of thoughtful guest experiences to bounce-back promotions and handwritten letters to lapsed customers, this is a masterclass in doing marketing the right way. Packed with humor, strategy, and personal stories, this episode delivers the perfect blend of inspiration and execution—proving that even the smallest marketing effort can lead to big results when it's done with intention.   Key Takeaways: Elevate the Guest Experience A warm welcome, fast service, accurate orders, and friendly follow-through are marketing tactics in disguise. Great hospitality = repeat business = higher lifetime customer value. Menu Design is Strategic Use the Golden Triangle of eye movement to highlight your most profitable items. Your specials should be "special" for both the customer and the operator—easy to execute, high margin, and memorable. Host In-House Events Wine tastings, trivia nights, and theme dinners on slower weekdays are powerful tools to build community and fill tables. Partner with vendors who may help cover costs or provide promotional support. Bounce-Back Offers Done Right Get guests to return with limited-time offers—but only after their first visit. Examples: "Come back in 7 days for a free dessert" or "Next visit appetizer on us." Use Guerrilla Text Marketing Borrow tactics from political campaigns (urgency, personalization, exclusivity). Build a list and send targeted, engaging messages like "You've been hand-selected" or "Spots are filling up." Turn Customers into Promoters Make your restaurant Instagram-able (photo walls, branded hashtags). Personalize touchpoints—birthdays, anniversaries, and even beta-tester panels for new dishes. Community & Loyalty Engage schools, PTAs, and neighborhood leaders—support them and they'll support you. Feature a "Customer of the Month" to spotlight regulars and drive local goodwill.  

In this episode of Restauranttopia, Dave and Brian explore the growing non-alcoholic beverage movement and why it's a must for modern restaurants. They break down the cultural shifts, customer expectations, and real profitability behind offering thoughtful non-alcoholic options. Learn practical ways to adapt your menu, train your staff, and create a welcoming experience for all guests—drinkers and non-drinkers alike. Key Takeaways The Cultural Shift Toward Less Drinking Gen Z drinks 20% less than millennials. Health, wellness, and cognitive performance are driving alcohol reduction. Events like Dry January, Lent, and Sober October are more mainstream than ever. The Business Opportunity Upselling non-alcoholic options can dramatically increase check averages. Ready-to-drink non-alcoholic beers and specialty beverages are rapidly growing markets. Properly curated non-alcoholic menus meet real customer needs without cannibalizing alcohol sales. Train Your Staff for Inclusivity Avoid shaming or awkward moments when guests order non-alcoholic drinks. Present non-alcoholic options confidently alongside alcoholic beverages. Create an experience where all guests feel welcome and cared for. Marketing and Menu Strategy Be strategic in how you name and market non-alcoholic options (avoid terms like 'mocktails' that can carry a stigma). Highlight non-alcoholic beverages as 'cognitive enhancers' or unique house specialties. Promote non-alcoholic selections during prime times like January, October, and Lent. Profitability and Execution Non-alcoholic beverages often offer higher margins due to lower product costs. Execution and presentation are key—offer well-crafted, thoughtful drinks rather than sugary afterthoughts. Pro Tips Use creative branding—think cognitive enhancers or wellness drinks rather than 'mocktails.' Add a non-alcoholic section to your menu or have rotating non-alcoholic specials. Stock premium non-alcoholic beers and spirits to meet rising customer expectations. Train staff to suggest non-alcoholic drinks naturally, not as an afterthought. Recognize that offering strong non-alcoholic options is good hospitality—and good business.

Summary In this episode, Brian shares five key lessons from Las Vegas that every restaurant operator should hear. From faster drink service to private room optimization and upsell strategy, these practical insights are designed to boost revenue while enhancing the guest experience. Learn how to modernize your operations, empower your staff, and grow profitability—starting tonight.   Key Takeaways Modernize the Reservation Process Use your reservation system to curate guest experiences, not just book tables. Ask the purpose of the visit—anniversary, business dinner, birthday—to personalize the service. Leverage confirmations via text or phone as additional engagement touchpoints. Prioritize the First Drink—Fast Speed matters: get the first drink in hand quickly, ideally before guests are seated. The faster the first drink, the more likely a second drink will be ordered—which increases revenue. Train staff to lead with beverage suggestions and make cocktail menus stand out. Train Staff to Curate & Upsell Teach servers to read the table and suggest appropriate apps, drinks, and entrees. Pre-sell appetizers for the table instead of waiting for guests to decide. Create incentives (e.g., spiffs) for staff to move high-margin items like premium wines or cocktails. Always Be Booking the Private Room Treat your private room like a key revenue generator, not a hidden option. Use it for business dinners, group celebrations, and high-spend guests—even if not requested. Simplify the booking process and avoid unnecessary friction like deposit hurdles or rigid policies. Create Concierge-Style Add-Ons Offer celebration packages: wine, flowers, dessert upgrades, or to-go items. Introduce pre-orderable take-home meals, cookies, or lunch for the next day. Use the reservation system to upsell enhancements before the guest even arrives.   Pro Tips A thoughtful reservation experience can set the tone for a higher check average. Lead with a separate cocktail menu to shift attention and increase sales. Servers should be trained to place the order for the table when appropriate—it enhances the guest experience and simplifies decision-making. Use private dining space more often—don't let it sit idle. Think like Amazon: reduce friction in ordering and upselling. People want to be sold.

In this thought-provoking episode, the team explores how pain and suffering can cultivate stronger leadership skills. Drawing inspiration from Stoic philosophy, Buddhist parables, and personal experiences, they discuss the concept of the "two arrows"—how pain is inevitable, but suffering is optional—and how leaders can apply this mindset to stay composed and guide their teams effectively. They dive into how emotional control and mindfulness can transform not just your professional leadership, but also your personal relationships. If you're looking to develop a more resilient, thoughtful, and impactful leadership style, this episode is for you.   Key Takeaways: The Two Arrows: Pain vs. Suffering The First Arrow: Pain is inevitable. It's the initial sting from an unexpected situation. The Second Arrow: Suffering is how we respond to that pain—and it's optional. Leaders who can control their reaction to adversity create a calm, steady presence that inspires confidence in their teams. How Pain Translates to Leadership Growth Painful experiences build emotional resilience and perspective, which are critical for effective leadership. Leaders who embrace discomfort are better equipped to handle high-stress situations and guide their teams through uncertainty. Mindfulness as a Leadership Tool Practicing mindful pauses between stimulus and response allows leaders to process situations logically rather than emotionally. Asking yourself “Why am I reacting this way?” or “How will this response impact the situation?” can reshape the outcome positively. The Importance of Emotional Control in Leadership Leaders who let emotions dictate their behavior create confusion and panic among their teams. Being the “eye of the hurricane” means projecting calm and confidence, even in chaotic situations. Applying These Principles in the Workplace When employees call off or unexpected issues arise, strong leaders don't panic—they assess, adapt, and lead calmly. Role modeling composure and critical thinking inspires the team to follow suit.  

Many restaurant operators are unknowingly signing their businesses away with predatory merchant cash advances (MCAs). These high-cost financing options promise fast money but come with crippling repayment terms that can put restaurants out of business. In this episode, we break down: What MCAs really are and why they're dangerous How POS companies and third-party apps market these loans The long-term financial risks of taking an MCA What better financing options exist for restaurant operators If you're considering quick funding, listen to this episode first—you might save your business.   Show Notes In this episode, we uncover the hidden risks of merchant cash advances (MCAs)—a form of financing that is marketed as fast and easy but often leads to financial ruin for restaurants. Unlike traditional loans, these cash advances are structured as purchases of future credit card receivables, making them expensive, aggressive, and difficult to escape. Many struggling restaurants turn to MCAs in times of financial distress, only to find themselves buried under exorbitant repayment terms that accelerate their path to closure. We break down why these loans are dangerous, how they differ from traditional financing, and what you should do instead. Key Takeaways What Are Merchant Cash Advances (MCAs)? MCAs aren't loans—they're structured as purchases of future credit card receivables. Funds are repaid daily, based on a percentage of your sales, often leading to crippling cash flow problems. Effective interest rates can be well over 100%, making it nearly impossible to get ahead. How Restaurants Get Trapped in MCAs MCAs target struggling restaurants with promises of fast, no-hassle funding. POS systems and third-party platforms (like DoorDash) market these loans directly to operators. The focus is on how quickly you can get the money, not on the devastating repayment structure. The Long-Term Impact of Taking an MCA Payments are automatically deducted, reducing your ability to cover operating expenses. Defaulting can trigger harsh legal and financial consequences, including personal liability. Many operators end up in a cycle of taking multiple MCAs just to stay afloat, leading to business failure. Why 2024 Is a Critical Year for Restaurants Rising costs, labor shortages, and consumer uncertainty have made it the toughest year for restaurants since early 2020. Many operators desperately seek financing, making them more vulnerable to predatory lenders. Instead of relying on expensive, short-term cash, restaurants must focus on financial planning and sustainable growth.

A restaurant's atmosphere can make or break the guest experience, but many operators overlook key environmental factors. In this episode, we break down MALT – Music, Ambiance, Lighting, and Temperature—the four elements that directly influence customer comfort, spending habits, and return visits. Learn how to fine-tune your restaurant's environment to create an experience that keeps guests coming back.   Key Takeaways: Music Sets the Tone and Spending Habits Background music matters—the right tempo can increase customer spending or speed up table turnover. Fine dining restaurants often adjust volume and genre throughout the day to match customer flow. Classical music has been shown to encourage higher spending compared to pop or no music. Ambiance Ties Everything Together Customers often can't pinpoint why a restaurant feels off—but ambiance is usually the culprit. Mismatch in design, uniforms, and service style creates confusion and affects the customer experience. Take time to sit in different areas of your restaurant to understand the guest experience from every seat. Lighting Impacts Perception and Food Choices Bright lighting makes customers more alert and more likely to choose healthier options. Dim lighting encourages longer stays and more relaxed dining experiences. Proper lighting enhances food presentation—avoid placing harsh lights directly on plated dishes. Temperature Influences Comfort and Dining Speed Restaurants should maintain an optimal temperature between 68-72°F. Drafts, door placement, and seasonal changes can affect different seating areas—regular monitoring is key. Consider zoned temperature control for event spaces and private dining areas.   Pro Tips: ✅ Use a structured playlist—set up music automation to match the time of day and dining experience. ✅ Be a guest in your own restaurant—sit at different tables, check for uncomfortable drafts, poor lighting, and sound issues. ✅ Audit your online presence—ensure your ambiance is accurately represented in your restaurant's digital footprint. ✅ Monitor customer behavior—if guests are using phone flashlights to read menus, your lighting is too dim. ✅ Invest in decor and layout experts—if ambiance isn't your strength, find someone who specializes in restaurant design.

Are you making these five costly restaurant mistakes? Many independent restaurant operators are leaving money on the table by overlooking simple but essential strategies. In this episode, we break down five common mistakes and how to fix them right away. Listen now to learn: Why tracking prime costs daily can improve profitability How collecting and using customer data effectively boosts sales The biggest mistake restaurants make with their online presence Simple ways to improve hospitality and customer experience Your customers are paying attention—make sure you're giving them a reason to return.   Key Takeaways: 1. Not Tracking Prime Costs If you don't track food and labor costs daily or at least weekly, you're leaving money on the table. Use spreadsheets or automated tools to monitor expenses in real-time. 2. Not Collecting Customer Contact Info Every day that passes without gathering emails or phone numbers is a lost opportunity. Implement QR codes, train staff to ask, and use POS integrations to build a database. 3. Poor Customer Communication Collecting data is useless if you're not using it. Engage customers via email and text marketing with relevant, valuable updates. 4. Weak Online Presence Bad photos, outdated websites, and incomplete Google/Yelp listings drive customers away. Invest in professional photography, ensure online listings are accurate, and optimize online ordering systems. 5. Neglecting Hospitality & First Impressions Customers judge their experience from the moment they walk in (or order online). Maintain a clean environment, train staff to be welcoming, and improve packaging for takeout orders. Pro Tip: Your restaurant is constantly being evaluated—by customers, delivery drivers, and even health inspectors. Make sure you're always putting your best foot forward!

In this second part of our interview with Jason Brooks—speaker, author, and coach—we continue the conversation on leadership in the restaurant industry. With over 30 years of experience, Jason shares key insights from his upcoming book, including how to master meetings, provide impactful feedback, and harness the power of influence. We also discuss his inspiring partnership with The Giving Kitchen, where he's aiming to raise $30,000 in 30 days to support food service workers in crisis. Show Notes Introduction to Jason Brooks: Professional speaker, author, coach, and a family man passionate about transforming restaurant managers into hospitality leaders. He has a book coming out in March, focusing on leadership in the hospitality industry. Jason's Background and Book Motivation: Over 30 years in the restaurant industry, working his way up from dishwasher to VP of Operations. His journey reflects a deep understanding of the industry's challenges and the potential for personal growth within it. The Giving Kitchen Partnership: Jason's book launch is tied to supporting The Giving Kitchen, a nonprofit that assists food service workers in crisis. A portion of book sales will contribute to this cause, emphasizing the community-focused spirit of the hospitality industry. Key Concepts Continuation from Jason's Book: Master Your Meetings: Jason emphasizes the importance of having purposeful meetings with clear agendas, pre-reads, and relevant participants to ensure efficiency and effectiveness. Never Stop Training: The importance of continuous training and development is highlighted, including training employees up to their last day to ensure they leave better than when they arrived. The Art of Giving Feedback: Discusses the necessity of providing constructive feedback in the right environment, ensuring that feedback is meaningful and actionable. Closing the Gap: Focuses on bridging the gap between managers' and customers' perceptions by understanding the customer's viewpoint from the moment they approach the restaurant to their dining experience. Using the Power of Influence: The final key discussed involves understanding and utilizing the power of influence effectively within the hospitality industry to foster positive change and development. Book Launch and Partnership with The Giving Kitchen: Jason shares his initiative to support The Giving Kitchen through his book sales, aiming to donate $30,000 in 30 days to help food service workers in crisis. Jason Brooks Links: Book Website - https://www.jasonebrooks.com/everyleader  Amazon: Book Link Brand Website - www.jasonebrooks.com   Twitter - https://twitter.com/2LeadNSucceed LinkedIn - www.linkedin.com/in/jason-e-brooks  Instagram - https://www.instagram.com/2leadnsucceed/ Giving Kitchen - www.givingkitchen.org

In this episode, we sit down with Jason E. Brooks, a seasoned restaurant industry veteran turned speaker, author, and coach. Jason shares insights from his 30-year journey from dishwasher to VP of Operations, as well as highlights from his upcoming book on hospitality leadership. We explore his actionable leadership framework (MODEL), the importance of KPIs, fostering ownership among teams, and the power of one-on-one engagement. Jason also discusses his partnership with The Giving Kitchen, a nonprofit supporting food service workers, and how his book contributes to this cause. Tune in for valuable leadership strategies and a deeper look at the evolving hospitality industry. Show Notes Introduction to Jason Brooks: Professional speaker, author, coach, and a family man passionate about transforming restaurant managers into hospitality leaders. He has a book coming out in March, focusing on leadership in the hospitality industry. Jason's Background and Book Motivation: Over 30 years in the restaurant industry, working his way up from dishwasher to VP of Operations. His journey reflects a deep understanding of the industry's challenges and the potential for personal growth within it. The Giving Kitchen Partnership: Jason's book launch is tied to supporting The Giving Kitchen, a nonprofit that assists food service workers in crisis. A portion of book sales will contribute to this cause, emphasizing the community-focused spirit of the hospitality industry. Key Concepts from Jason's Book: MODEL Acronym: The first five keys form the acronym MODEL, outlining a repeatable process for leadership development in the hospitality sector. Mastering Your KPIs: Importance of understanding and leveraging key performance indicators for business success. Owner-Like Orientation: Encouraging a sense of ownership among staff to foster responsibility and initiative. Delegating by Creating Mini-GMs: The strategy of empowering employees by delegating managerial tasks, enhancing their skills and engagement. Engage Through One-on-Ones: The critical role of personal engagement and feedback in developing a motivated and aligned team. Leading with the Right Mindset: Cultivating leadership qualities that inspire and guide teams toward achieving shared goals. Discussion on Industry Challenges and Innovations: Jason and the hosts discuss the unique challenges of the restaurant industry, including financial management, staff development, and the need for innovation in traditional business models. Jason Brooks Links: Book Website - https://www.jasonebrooks.com/everyleader  Amazon: Book Link Brand Website - www.jasonebrooks.com   Twitter - https://twitter.com/2LeadNSucceed LinkedIn - www.linkedin.com/in/jason-e-brooks  Instagram - https://www.instagram.com/2leadnsucceed/ Giving Kitchen - www.givingkitchen.org

In this episode, the Restauranttopia team dives into the essentials of optimizing your online ordering platform with high-quality food photography and effective menu descriptions. Learn how these small but impactful changes can increase sales, enhance customer experience, and showcase your brand's best. Show Notes: Episode Highlights: The Importance of Online Ordering: Pandemic-driven growth made online ordering a necessity. Many restaurants overlook critical elements like descriptions and photos. Menu Descriptions: Ensure accuracy and clarity with detailed, enticing descriptions. Use your POS system effectively to organize modifiers and options. Food Photography Essentials: Avoid bland, top-down photos; opt for dynamic 45° angles. Use good lighting, clean plating, and consistent backgrounds. Stage your shots to make every dish look appealing and perfect. Pro Tips: Photography: Invest time in creating visually appealing photos once for lasting impact. Consistency: Use the same background and setup for all photos to maintain brand alignment. Tools: Utilize affordable equipment like tripods and smartphones with good lighting setups. Outsourcing: Partner with local professionals, like Ohio-based Local Ohio, for high-quality, cost-effective food photography. Actionable Steps for Restaurateurs: Audit your online menu today—check for clear descriptions and professional food photos. Dedicate time or hire professionals to capture consistent, high-quality images. Regularly update your menu photos to reflect your current offerings and maintain customer interest. Reach out to community partners like Local Ohio or similar organizations in your area to enhance your visuals.

In this episode of Restauranttopia, we explore creative ways to elevate your guests' dining experience and keep them coming back for more. From interactive menus and themed nights to customer spotlights and unique partnerships, we share actionable ideas to help you entertain, engage, and delight your customers. Don't miss this deep dive into the strategies that will set your restaurant apart in 2024!   Show Notes: Episode 161 "Are You Not Entertained?!?" Key Topics: Strategies to create engaging, memorable dining experiences. Post-pandemic trends impacting consumer behavior and restaurant operations. How to elevate perceived value amidst rising costs. Pro Tips: Interactive Engagement: Introduce customer-driven activities like interactive menus, ordering systems, and specials voting to involve diners in the experience. Event Programming: Organize unique in-house events such as chili cook-offs, fantasy sports drafts, trivia nights, and dating mixers. Customer Spotlights: Highlight regular customers through social media to foster loyalty and broaden reach. Entertainment Nights: Implement themed nights like live music, open mic, or drag queen bingo to attract diverse crowds. Collaborative Partnerships: Partner with local entertainment venues, artists, or organizations to create mutually beneficial promotions. Actionable Steps for Restauranteurs: Understand Your Customers: Analyze your customer base to determine what experiences resonate most—whether it's private wine dinners or family-friendly events. Be Persistent: Try new ideas at least three times before deciding their success. Consistency and iteration matter. Leverage Social Media: Encourage customers to share their experiences using branded hashtags and creative prompts. Use Dead Space Creatively: Repurpose underutilized spaces for workshops, cooking classes, or community events. Enhance Dining Moments: Add small touches like tableside guacamole or chef's tables for a personalized experience. Partner for Success: Collaborate with vendors for themed dinners or local businesses to attract their customer base. Ideas to Explore: Culinary classes where guests make their own appetizers. Themed tasting nights like tequila and cigar pairings. "Be the Show, Not the Commercial": Create content around experiences instead of just advertising. Final Thoughts: As local operators, embracing these strategies ensures you remain competitive, foster customer loyalty, and enhance profitability. For a detailed list and further ideas, visit restauranttopia.com. Share your successes with us to inspire others!

https://www.youtube.com/watch?v=OblkAEH8AXg In this episode, the Restauranttopia team explores how to attract, engage, and retain top talent by treating employees like valued customers. From creating a standout workplace culture to leveraging marketing strategies in recruitment, discover actionable tips and insights to build a loyal and motivated team in today's competitive labor market. Treating Employees like customers: Episode 160 Episode Highlights: Shifting Mindset: Treat your employees as you would customers—market to and retain them effectively. Culture Matters: Employees value workplace culture and want to work where they feel supported and valued. Marketing to Talent: Highlight your business's strengths during interviews. Use targeted platforms (e.g., Indeed, Facebook) to attract the right candidates. Retention Strategies: Daily interactions ("table touches") to build relationships. Recognize achievements—small gestures like quality uniforms or hats matter. Offer loyalty rewards and stay-on bonuses. Flexibility & Structure: Accommodate employees' work-life balance needs. Set clear expectations and deliver on promises. Autonomy & Growth: Empower employees to own their roles. Provide feedback and incorporate their ideas. Consistency in Leadership: Combine respect with approachability to build strong teams. Pro Tips: Recruiting: Spend strategically on platforms like Indeed and experiment with creative approaches like including job ads in to-go orders. Retention: Regularly ask employees what they enjoy or dislike about the job and make improvements. Scheduling: Use scheduling software to create flexibility while maintaining operational efficiency. Actionable Steps for Restaurateurs: Evaluate and improve your workplace culture—ask your team for honest feedback. Update job ads to reflect your business's unique values and environment. Implement a recognition program to celebrate employee achievements. Invest in tools to streamline scheduling and improve flexibility for employees. Follow through on promises to build trust and loyalty within your team.

How to buy or sell a restaurant with Brad Ruth. https://restauranttopia.com/episode-159-how-to-buy-or-sell-a-restaurant-with-brad-ruth/

https://restauranttopia.com/episode-158-diving-deep-into-the-restaurant-marketing-mindset-with-chip-klose/ Welcome back, dear readers, to our latest episode recap. This time, we had the pleasure of hosting the insightful Chip Klose, author of "The Restaurant Marketing Mindset." With Brian Seitz and Anthony Hamilton guiding the conversation, this episode was nothing short of a culinary marketing masterclass! Order Now https://www.therestaurantmarketingmindset.com/ A Glimpse into "The Restaurant Marketing Mindset" The restaurant industry is notorious for its harsh statistics. Many establishments struggle to even stay afloat. So, when a veteran like Chip Klose comes forward with years of hands-on experience and academic know-how, it's time to sit up and take notes. In his latest book, Klose discusses the importance of shifting our mindset and implementing actionable steps when it comes to restaurant marketing. As he rightly points out, having a great culinary experience is just one part of the puzzle. Without effective marketing, even the best dishes might go unnoticed. Order Now https://www.therestaurantmarketingmindset.com/

  https://restauranttopia.com/episodes-156-and-157-a-two-part-series-with-chef-doug-katz-and-todd-thompson-talking-about-their-restaurant-group-how-they-navigated-the-pandemic-and-operating-multiple-successful-restaurants-in-nor/   The magnetic culinary scene of Cleveland takes center stage on the latest episode of Restauranttopia! Our very own Brian Seitz had the pleasure of hosting two of the city's most prolific food maestros - Chef Doug Katz and Todd Thompson. If you've been searching for an episode brimming with passion, delectable tales, and insights into what makes the dining experience memorable, this one's for you. This episode was more than just an interview; it was a culinary odyssey, taking listeners on a flavorful ride through the lanes of Cleveland, the stories behind two iconic restaurants, and the minds of two extraordinary restaurant professionals. If you haven't tuned in yet, make sure to check out this delicious episode on Restauranttopia! About Chef Katz For the past 25 years, Chef Douglas Katz has focused on creating fulfilling, transportive experiences for Clevelanders to enjoy. As chef/owner of Zhug, Amba and soon-to-open Chimi, his driving purpose is to spread joy through meaningful experiences and shared passion. Chef Katz is also chef/partner of Provenance at the Cleveland Museum of Art, as well as former chef/owner of fire food and drink — which operated in Shaker Square for more than 20 years. Chef Katz is passionate about using fresh, high-quality ingredients with integrity. Throughout his career, he has been celebrated for his unwavering support of local farmers and food artisans. He advocates nationally and internationally for sustainable, healthful and local food systems, and frequently consults with media and civic leaders on local food initiatives. Chef Katz is an advisor for Seeds of Collaboration Tahini and Smart Soda. He also serves as a chef ambassador for the Monterey Bay Aquarium's Seafoodwatch program, which promotes environmentally responsible fishing and fish farming. He served on the board of Countryside in the Cuyahoga Valley National Park and has held leadership positions with Destination Cleveland and Cleveland Independents, an organization of 90 locally owned restaurants that nurtures and promotes local independent restaurants. Esquire magazine named Zhug one of America's best new restaurants in 2020. In 2014, the prestigious James Beard Foundation nominated Chef Katz for Best Chef of the Great Lakes Region. In 2010 he was recognized by Crain's Cleveland Business, “Who's Who, 150 Names to Know in Northeast Ohio.” He graduated from the Culinary Institute of America and also earned a Bachelor of Science degree from the University of Denver School of Hotel and Restaurant Management. Prior to opening fire food and drink, he served as executive chef of Moxie the restaurant (Cleveland, OH) and worked at acclaimed restaurants including The Little Nell (Aspen, CO) and Wildwood Restaurant (Portland, OR). In his free time, Chef Katz enjoys traveling and exploring the world and other cultures through food — and then sharing those experiences in his restaurants. He also loves relaxing at home with his family and much-loved dog, Arlo.         Learn more about Chef Douglas Katz Connect with Douglas Katz on LinkedIn Follow Douglas Katz on Twitter @phireman Follow Douglas Katz on Instagram Learn more about Amba Amba is the newest addition to Chef Douglas Katz and Todd Thompson's restaurant group. Located in the Hingetown neighborhood of Ohio City, Amba's menu of shareable plates pays homage to the flavors and ingredients of India.Learn more about Zhug Follow Zhug on Instagram Zhug is a concept by chef Douglas Katz that offers Mediterranean Mezze in a casual, high energy urban space at Cedar Fairmount in Cleveland Heights.

Episode 156 is the first of a two-part series with Chef Doug Katz and Todd Thompson talking about their Restaurant Group, how they navigated the pandemic, and operating multiple successful restaurants in northeast Ohio.   https://restauranttopia.com/episodes-156-and-157-a-two-part-series-with-chef-doug-katz-and-todd-thompson-talking-about-their-restaurant-group-how-they-navigated-the-pandemic-and-operating-multiple-successful-restaurants-in-nor/   The magnetic culinary scene of Cleveland takes center stage on the latest episode of Restauranttopia! Our very own Brian Seitz had the pleasure of hosting two of the city's most prolific food maestros - Chef Doug Katz and Todd Thompson. If you've been searching for an episode brimming with passion, delectable tales, and insights into what makes the dining experience memorable, this one's for you. This episode was more than just an interview; it was a culinary odyssey, taking listeners on a flavorful ride through the lanes of Cleveland, the stories behind two iconic restaurants, and the minds of two extraordinary restaurant professionals. If you haven't tuned in yet, make sure to check out this delicious episode on Restauranttopia!   About Chef Katz For the past 25 years, Chef Douglas Katz has focused on creating fulfilling, transportive experiences for Clevelanders to enjoy. As chef/owner of Zhug, Amba and soon-to-open Chimi, his driving purpose is to spread joy through meaningful experiences and shared passion. Chef Katz is also chef/partner of Provenance at the Cleveland Museum of Art, as well as former chef/owner of fire food and drink — which operated in Shaker Square for more than 20 years. Chef Katz is passionate about using fresh, high-quality ingredients with integrity. Throughout his career, he has been celebrated for his unwavering support of local farmers and food artisans. He advocates nationally and internationally for sustainable, healthful and local food systems, and frequently consults with media and civic leaders on local food initiatives. Chef Katz is an advisor for Seeds of Collaboration Tahini and Smart Soda. He also serves as a chef ambassador for the Monterey Bay Aquarium's Seafoodwatch program, which promotes environmentally responsible fishing and fish farming. He served on the board of Countryside in the Cuyahoga Valley National Park and has held leadership positions with Destination Cleveland and Cleveland Independents, an organization of 90 locally owned restaurants that nurtures and promotes local independent restaurants. Esquire magazine named Zhug one of America's best new restaurants in 2020. In 2014, the prestigious James Beard Foundation nominated Chef Katz for Best Chef of the Great Lakes Region. In 2010 he was recognized by Crain's Cleveland Business, “Who's Who, 150 Names to Know in Northeast Ohio.” He graduated from the Culinary Institute of America and also earned a Bachelor of Science degree from the University of Denver School of Hotel and Restaurant Management. Prior to opening fire food and drink, he served as executive chef of Moxie the restaurant (Cleveland, OH) and worked at acclaimed restaurants including The Little Nell (Aspen, CO) and Wildwood Restaurant (Portland, OR). In his free time, Chef Katz enjoys traveling and exploring the world and other cultures through food — and then sharing those experiences in his restaurants. He also loves relaxing at home with his family and much-loved dog, Arlo.         Learn more about Chef Douglas Katz Connect with Douglas Katz on LinkedIn Follow Douglas Katz on Twitter @phireman Follow Douglas Katz on Instagram Learn more about Amba Amba is the newest addition to Chef Douglas Katz and Todd Thompson's restaurant group. Located in the Hingetown neighborhood of Ohio City, Amba's menu of shareable plates pays homage to the flavors and ingredients of India.Learn more about Zhug Follow Zhug on Instagram Zhug is a concept by chef Douglas Katz that offers Mediterranean Mezze in a casual, high energy urban space at Cedar Fairmount in Cleveland Heights.

  About Restauranttopia Restauranttopia is your go-to podcast for everything restaurant related. From operations to marketing, and everything in between, we bring experts from all corners of the restaurant world to share their insights, experiences, and tips to help you succeed in this dynamic industry.   Robin Gagnon is the Co-Founder and CEO of We Sell Restaurants, a brand that has carved an unparalleled niche in the industry as the nation's leading and only business broker franchise focused on restaurants. Under Robin's leadership, We Sell Restaurants has grown to 45 states where it dominates the restaurant for sale marketplace and franchise resales, delivering on the founder's vision to Sell More Restaurants Than Anyone Else. We Sell Restaurants was named one of the most influential suppliers and vendors in the country by Nation's Restaurant News and has earned a position on INC 5000's list of fastest growing privately held companies. Franchisees of We Sell Restaurants surveyed by Franchise Business Review placed it 25th in the nation in franchisee satisfaction.  Robin is the Chair of the Women's Franchise Committee of IFA. She is also an MBA and Certified Franchise Executive (CFE) in addition to her CBI (Certified Business Intermediary) designation from the International Business Brokers Association. She co-authored Appetite for Acquisition, a small business book award winner in 2012 and contributes frequently to industry press appearing in Forbes, QSR, Modern Restaurant Management, Franchise Update, and others. Entrepreneur has named her to their list of the “Top Influential Women in Franchising.”   About We Sell Restaurants  We Sell Restaurants is the nation's largest business broker franchise focused exclusively on the sale of restaurants, with 20 years of experience in helping buy, sell and lease hospitality locations. We Sell Restaurants and its franchisees have sold thousands of restaurants across the country and maintain a listing inventory of more than $200 million online at their powerhouse restaurant for sale marketplace, including independent and restaurant franchises for sale. We Sell Restaurants is offering franchise opportunities for their brand in select market areas. For more information, visit www.wesellrestaurants.com.

https://restauranttopia.com/episode-154-preparing-your-business-for-sale-with-robin-gagnon-of-we-sell-restaurants/    Welcome to another exciting episode of Restauranttopia! In today's episode, we dive deep into a topic that every restaurateur should be well-acquainted with: Preparing your restaurant for sale. We're privileged to have Robin Gagnon, co-founder of "We Sell Restaurants", with us to demystify the process. Whether you're contemplating selling or merely want to be ready for the future, this episode is a goldmine of insights.   Key Takeaways: What is an Exit Strategy? Robin defines an exit strategy as a planned approach to transitioning out of your business, either through selling, merging, or closing down. Having a strategy in place ensures you get the best possible outcome when you decide it's time to step back. When to Start Preparing? Robin's advice? Start now. It's never too early to have a plan. The sooner you begin preparations, the more control you have over the sale conditions, maximizing the potential value of your restaurant. Understanding Restaurant Valuation A restaurant's value isn't just about its current revenue. Robin delves into the multiple factors that influence a restaurant's worth, including location, brand reputation, customer loyalty, and more. Tools and metrics used in the valuation process to provide a clear picture of what your business is worth on the market. The Process of Listing and Selling From choosing the right time to list your restaurant to negotiating the final deal, Robin breaks down the steps involved. Tips on presenting your restaurant in the best light to attract potential buyers. Understanding the role of brokers and how they can ease the selling process. Critical Record Keeping Requirements Just like in any other business, keeping detailed and accurate records is essential. Robin highlights the kinds of records prospective buyers are most interested in and why. The importance of maintaining organized financial statements, licenses, lease agreements, employee contracts, and other pertinent documents.   Closing Thoughts Selling your restaurant can be an emotional journey. It's more than just a business transaction; it's parting with a place you've poured your heart and soul into. But with the right preparation and guidance, as provided by Robin in this episode, you can ensure your restaurant's legacy continues and that you reap the rewards of your hard work.

Episode 153: Increasing Efficiency with Mobile Communication Platforms https://restauranttopia.com/episode-153-increasing-efficiency-with-mobile-communication-platforms/   Episode 153 of Restauranttopia Podcast: Increasing Efficiency with Mobile Communication Platforms In this episode, we're diving deep into a topic that's revolutionizing the way we operate in the restaurant industry - mobile communication platforms. What are Mobile Communication Platforms? At their core, mobile communication platforms are dynamic tools designed to enhance real-time communication and collaboration using mobile devices. Think of apps and tools like:     7Shifts Sling by Toast Push Operations Restaurant365 Jolt Harri HotSchedules Homebase CrunchTime MS Teams One Note Google Sheets These platforms don't just offer messaging capabilities. They bring to the table features like video conferencing, document sharing, and project management tools. And before you fret about group text messages blurring the line between work and personal life, remember that dedicated platforms keep work distinct from personal life, aiding the work/life balance. Why Embrace Mobile Communication Platforms? Young Workforce Magnet: The numero uno benefit is how these platforms make your restaurant operations alluring to the younger workforce. Look at how Amazon has harnessed this model, building a more cohesive, responsive team. Augmented Communication & Collaboration: The essence of these platforms is to bring together team members, whether they're in the kitchen, at a supplier's office, or even at home. Boosted Productivity: Shorter response times mean faster decisions, which lead to streamlined operations and higher productivity levels. Precision is Key: The readily accessible information ensures minimal errors and miscommunication. Implementing Mobile Communication Platforms: Steps to Success Identify Your Need Zones: Pinpoint the specific areas in your restaurant operations where these platforms can make a difference. Be it: Scheduling Onboarding/Training Recipe Planning Research Marketing/Promotions Resources Communication with Mentors Equip Your Team: A tool is only as good as its user. Ensure that your team is trained and comfortable with the platform. Organize tutorials and Q&A sessions. Lay Down the Law: Set clear guidelines and expectations. This ensures that the platform is used professionally and responsibly. Keep an Eye & Lend an Ear: Monitor the platform usage, ensuring it's being used effectively. Moreover, always be ready to provide support and address any queries or concerns. The restaurant industry, like any other sector, needs to leverage modern communication tools to stay efficient and relevant. With the insights shared in this episode, we hope you're better equipped to harness the power of mobile communication platforms. Stay tuned to Restauranttopia for more insights, tips, and industry secrets! Don't forget to subscribe, and here's to running smarter, more efficient eateries!

Episode 152 How to Get Younger in Your Dining Room https://restauranttopia.com/episode-152-how-to-get-younger-in-your-dining-room/   How to Get Younger in Your Dining Room Offering a unique experience: Young diners are often looking for something that sets a restaurant apart from others. This could be a unique menu, a cool atmosphere, or a fun theme. Restaurants should consider offering something that will appeal to this demographic and make their establishment stand out from the crowd. Providing shareable options: Young diners are often social and enjoy sharing food with friends. Restaurants can cater to this by offering shareable options such as small plates or appetizers that are perfect for groups. Being social media savvy: Young diners are active on social media, and restaurants can use this to their advantage by creating visually appealing dishes that are "Instagram-worthy" and encouraging guests to share their experiences online. Offering vegan and vegetarian options: Many young diners are health-conscious and may follow a vegan or vegetarian diet. Offering plant-based options can attract these customers and show that the restaurant is conscious of dietary restrictions and preferences. Providing technology-based solutions: Young diners are often tech-savvy and appreciate the use of technology in restaurants, such as online ordering, mobile payments, and loyalty programs that can be accessed through a mobile app. What not to do… Providing affordable options: Young diners are often on a budget, so offering affordable menu options can make the restaurant more appealing. Restaurants can offer special deals, happy hours, or lunch specials to attract this demographic. By incorporating these strategies, restaurants can attract young diners and create a loyal customer base for years to come. When trying to attract younger restaurant customers, there are some things that should be avoided. Here are a few examples: Being too gimmicky: While it's important to offer a unique experience, being too gimmicky can turn off younger customers who are looking for authenticity. Restaurants should be careful not to overdo it with trendy themes or menu items that feel forced. Ignoring dietary restrictions: Younger customers are more likely to have dietary restrictions or preferences, such as vegan or gluten-free diets. Ignoring these needs can turn off potential customers and limit the restaurant's appeal. Neglecting social media: Younger customers are active on social media and use it to make dining decisions. Neglecting social media or having a weak online presence can make the restaurant appear out of touch or unappealing. Not providing good value: Younger customers are often on a budget and expect good value for their money. Restaurants that charge high prices without providing quality food and service will struggle to attract this demographic. Offering limited options: Younger customers value choice and variety, and restaurants that offer limited menu options or lack flexibility with substitutions may not appeal to this demographic. Not being eco-conscious: Younger customers are increasingly concerned with sustainability and the environment. Restaurants that don't prioritize eco-conscious practices may be seen as outdated or unappealing to this demographic.

https://restauranttopia.com/episode-151-is-your-restaurant-prepared-for-economic-downturns-insights-and-strategies-to-protect-your-business-now/   Episode 151 Is Your Restaurant Prepared for Economic Downturns? Insights and Strategies to Protect Your Business Now   Build a financial buffer: Put money aside to cover unexpected expenses or revenue shortfalls. Aim to have a cash reserve of at least three to six months' worth of expenses. Diversify revenue streams: Expand beyond your core business model and explore new ways to generate revenue. For example, consider offering catering services or launching a food truck to reach new customers. Establish relationships with multiple banks: To mitigate the risk of disruptions to access to credit and other financial services, establish relationships with multiple banks. Stay connected with customers: Maintain a strong online presence and actively engage with customers through social media and other channels.

Title: Episode 150 - Unpacking DoorDash's New Menu Pricing Policy: Challenges and Strategies https://restauranttopia.com/episode-150-how-to-fight-doordashs-new-menu-pricing-policy/ Show Notes: In this landmark 150th episode of Restauranttopia, your hosts Brian Seitz, David Ross, and Anthony Hamilton delve into the controversial new menu pricing policy from DoorDash, one of the major food delivery platforms. DoorDash's new policy encourages restaurants to keep their delivery and dine-in prices the same, claiming that inflated prices in the app are hurting sales and angering customers. However, this policy serves to increase DoorDash's profits and may put added strain on local independent restaurants. Our hosts provide a detailed analysis of this policy change, the implications for restaurant owners, and strategies for navigating through this change effectively. Key Discussion Points: An overview of DoorDash's new menu pricing policy. The implications for restaurants, including the challenges of thin margins and maintaining customer loyalty. Strategies for combating the new policy, including advocating for fairness, customer communication, diversifying delivery platforms, optimizing menus, and promoting direct orders. Building a plan that addresses not just the new DoorDash policy but other essential areas like customer retention, marketing, and revenue diversification. This episode is a must-listen for anyone in the restaurant industry who is grappling with this policy change or who wants to understand how to turn changes in the industry into opportunities for growth and resilience. Don't forget to check out the companion blog post for this episode for more insights and actionable strategies.   https://restauranttopia.com/episode-150-how-to-fight-doordashs-new-menu-pricing-policy/

Mastering the Art of SOPs: Streamline Your Restaurant Operations   https://restauranttopia.com/episode-149-mastering-the-art-of-sops-streamline-your-restaurant-operations/(opens in a new tab) Running a successful restaurant involves juggling numerous tasks, from managing inventory to ensuring excellent customer service. To streamline operations and maintain consistency in the face of staff turnover, implementing Standard Operating Procedures (SOPs) is crucial. In this blog post, we'll guide you through the process of creating effective SOPs for your restaurant.   Identify key procedures and processes Begin by listing all the essential tasks and processes involved in running your restaurant. These should span across all departments, including front of house, back of house, and administration. Examples of procedures to document include opening and closing routines, food preparation, cash handling, and inventory management.   Define clear objectives For each procedure, establish the desired outcome, and highlight the benefits of following the SOP. Clearly defining the objectives will help your team understand the importance of adhering to the procedures and will encourage them to execute them consistently.   Break down each procedure into steps Once you've identified the procedures, break them down into simple, easy-to-follow steps. Be as specific as possible, detailing the actions required, the order in which they should be performed, and any necessary tools or equipment. Avoid using jargon, and aim for clarity and simplicity.   Assign responsibilities Assign each procedure to a specific role within your restaurant. This will help ensure accountability and make it easier for staff members to understand their responsibilities. Clearly define who is in charge of executing the procedure, as well as who should be overseeing or double-checking the process.   Create a visual format People often learn better through visual aids. Consider incorporating illustrations, flowcharts, or photographs to complement the written instructions. A visually appealing and easy-to-follow format will encourage your team to reference and adhere to the SOPs.   Train your staff Once you've created your SOPs, it's essential to train your team on how to follow them. Hold training sessions, provide written materials, and offer hands-on demonstrations to ensure your staff understands the procedures thoroughly. Encourage questions and feedback, as this will help identify areas for improvement and clarify any ambiguities.   Monitor and update regularly Regularly review and update your SOPs to ensure they remain relevant and effective. Changes in technology, industry standards, or regulations may necessitate adjustments. Additionally, feedback from your team can provide valuable insights for refining your procedures. Schedule routine reviews and make necessary updates to maintain the effectiveness of your SOPs.   Conclusion   Implementing well-crafted Standard Operating Procedures is essential for maintaining consistency, efficiency, and quality in your restaurant. By following these steps, you'll be well on your way to creating a comprehensive and effective set of SOPs that will help ensure the smooth operation of your business.  

148 "Maximizing Your Profits with Ice Cream: An Expert's Perspective from Brian Zeit"   https://restauranttopia.com/episode-148-maximizing-your-profits-with-ice-cream-an-experts-perspective-from-brian-zeit     As a restaurant owner, you're always on the lookout for new and innovative ways to drive revenue and attract customers. One option that you may not have considered is incorporating ice cream into your menu offerings. In this week's episode of Restauranttopia, we spoke with Brian Zeit, the author of "Ice Cold Profits: Everything You Need To Know About Ice Cream Stands," about the ways that local independent restaurants can use ice cream to drive revenue.   According to Brian, ice cream can be a highly profitable addition to any restaurant's menu. Not only does it provide a sweet treat for customers, but it can also be incorporated into a variety of menu items, from shakes and sundaes to unique and creative desserts. Additionally, Brian mentioned that offering seasonal and limited-time-only flavors can help to create a sense of excitement and anticipation among customers, driving repeat business.   In terms of creative ways to incorporate ice cream into your menu, Brian suggested thinking outside of the box. For example, you could offer a "build-your-own shakes" option, or even offer ice cream-based cocktails. He also emphasized the importance of using high-quality ingredients to create unique and memorable flavors that will keep customers coming back for more.   Along with incorporating ice cream into your menu offerings, Brian also shared some tips for maximizing profits and staying ahead of the competition. These included:   Offering take-home containers or pints for customers to enjoy later Creating a fun and interactive atmosphere in your restaurant, such as hosting ice cream socials or ice cream-making classes Using social media and other marketing channels to promote your ice cream offerings and create buzz around your restaurant.   Incorporating ice cream into your menu can be a highly profitable and creative way to drive revenue and attract customers to your restaurant. By thinking outside of the box and using high-quality ingredients, you can create a unique and memorable experience for your customers that will keep them coming back for more.   We hope that you found this week's episode of Restauranttopia to be informative and inspiring. Be sure to tune in next week for more expert insights and tips on how to take your restaurant to the next level.       Brian Zeit About the Author Brian Zeit is an accomplished sales and operations leader with more than eighteen years of enterprise, retail, and food-service experience. With a forward-thinking, value-added approach, he strives to propel business growth through employee development, analytical insight, strategic alignment, and new business development. A lover of all thing's food and restaurant, Brian is a frequent podcast guest and writer. He also holds a Lean Six Sigma Green Belt and has won multiple awards for operational excellence and sales performance.   LinkedIn https://www.linkedin.com/in/brianzeit/

https://restauranttopia.com/episode-147-where-did-all-the-restaurant-labor-go/   In the latest episode of the Restauranttopia podcast, host David Ross delves into a topic that has been top of mind for restaurant owners and operators across the country: Where did all the restaurant labor go? As the restaurant industry continues to recover from the impact of the COVID-19 pandemic, many operators are struggling to find and retain staff. David Ross explores the various factors that have contributed to this labor shortage and offer insights into what restaurants can do to overcome these challenges. One of the key issues discussed in the episode is the impact of the pandemic on the restaurant workforce. Many workers were forced to leave the industry due to safety concerns, lack of work, or the need to care for children or other family members. Additionally, the availability of unemployment benefits and stimulus checks may have also played a role in deterring some workers from returning to the workforce. However, the labor shortage is not solely a result of the pandemic. The episode also explores other factors that have contributed to the shortage, including changing attitudes towards work and the rise of gig economy platforms. The hospitality industry has historically been known for low wages, long hours, and unpredictable schedules, and many workers are now looking for more stable and rewarding career paths. Despite these challenges, David Ross offers practical advice for restaurant owners and operators looking to attract and retain staff. They suggest focusing on employee engagement and creating a positive work culture, offering competitive wages and benefits, and providing opportunities for professional development and advancement. Overall, the latest episode of the Restauranttopia podcast offers valuable insights into a critical issue facing the restaurant industry today. Whether you are a restaurant owner, operator, or employee, this episode is a must-listen for anyone looking to understand the current state of the restaurant labor market and what can be done to address it.

Episode 146: Gain followers three times faster with Abraham McCune's Hashtag strategy In this week's episode of Restauranttopia, we had the pleasure of speaking with Abraham McCune, founder of Eat Local Ohio, about his hashtag strategy for gaining Instagram followers three times faster. Abraham has developed a unique approach to hashtag usage that has helped him grow his own following on Instagram, as well as his clients' followings. He emphasizes the importance of using niche and location-specific hashtags to reach a targeted audience. Abraham recommends using a mix of broad and specific hashtags, and researching popular hashtags in your niche to stay up-to-date. He also suggests creating a branded hashtag for your restaurant and encouraging customers to use it when they post about their experience at your establishment. By using Abraham's hashtag strategy, restaurants can increase their visibility on Instagram and reach a wider audience. Abraham's approach is not only effective, but it's also practical and easy to implement. In addition to his hashtag strategy, Abraham also shares tips on engaging with followers, creating high-quality content, and measuring success on Instagram. Don't miss out on this opportunity to take your Instagram game to the next level. Listen to Episode 146 of Restauranttopia now to learn from Abraham McCune's expertise on hashtag strategy for restaurants. #restaurantmarketing #socialmedia #Instagrammarketing #podcast Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don't worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/ Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 145 Maximizing Your Restaurant's Instagram Presence with Abraham McCune from Eat Local Ohio https://restauranttopia.com/episode-145-maximizing-your-restaurants-instagram-presence-with-abraham-mccune-from-eat-local-ohio-it-is/(opens in a new tab)   Are you looking for ways to promote your restaurant on social media? Look no further than Instagram! Instagram is a visual platform that allows restaurants to showcase their food, atmosphere, and overall brand to potential customers. In this episode of Restauranttopia, we spoke with Abraham McCune, founder of Eat Local Ohio, about all things Instagram for restaurants. Content Strategy Abraham stresses the importance of a solid content strategy. He suggests featuring your menu items, showcasing behind-the-scenes content, and highlighting customer experiences. Instagram is a great platform to showcase the talent of your chefs and the atmosphere of your restaurant. He also recommends using Instagram's various features, such as stories, reels, to engage with followers and keep your content fresh. Engaging with Followers Engaging with followers is key to building a strong Instagram presence. Responding to comments and messages shows that you value your customers' input and are committed to building relationships with them. Abraham also suggests hosting giveaways, collaborating with influencers, and hosting community events to keep your followers engaged and excited about your brand. Measuring Success Measuring the success of your Instagram marketing efforts is crucial to understanding what's working and what's not. Abraham suggests tracking follower growth, engagement rates, and website traffic to see how your Instagram efforts are impacting your business. It's important to adjust your strategy based on what metrics are performing well. Overcoming Challenges Abraham acknowledges that there are challenges when it comes to Instagram marketing for restaurants. Negative comments can be discouraging, but he suggests responding politely and using the feedback to improve your business.    Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5   Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don't worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/ Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

How to Effectively Onboard a Manager https://restauranttopia.com/episode-144-how-to-effectively-onboard-a-manager https://restauranttopia.com/text/   Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5   Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don't worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/ Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 143 Community Connections: How to Drive In-Unit and Catering Sales for Your Local Independent Restaurant   https://restauranttopia.com/episode-143-community-connections-how-to-drive-in-unit-and-catering-sales-for-your-local-independent-restaurant/(opens in a new tab)       https://restauranttopia.com/text/   Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5   Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don't worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/ Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 142 Mastering Restaurant Marketing with ChatGPT: How to Attract More Customers and Boost Your Business! https://restauranttopia.com/mastering-restaurant-marketing-with-chatgpt-how-to-attract-more-customers-and-boost-your-business/   https://restauranttopia.com/text/   Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5   Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don't worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/ Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 141:  Restaurant industry predictions and trends for 2023 https://restauranttopia.com/episode-141-restaurant-industry-predictions-and-trends-for-2023/   https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don't worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/ Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

https://restauranttopia.com/episode-140-how-to-prepare-your-restaurant-for-valentines-day/ https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don't worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/ Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

YouTube https://youtu.be/bfgh2YZXjWY https://restauranttopia.com/episode-139-becoming-a-student-of-the-game/   https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don't worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/ Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

  Episode 138 David Ross and Anthony Hamilton talking about Josh Kopel's Restaurant Marketing School Podcast Restaurant Marketing School Podcast Hosted by Michelin-rated restaurateur, Josh Kopel, Restaurant Marketing School provides daily hospitality marketing tips. Get the tools you need to communicate with customers and reach an entirely new fan base. https://restaurants.yelp.com/restaurant-resources/hospitality-marketing-podcast/    https://restauranttopia.com/text/   Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5    Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don't worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/ Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

https://restauranttopia.com/episode-137-menu-pricing-and-what-your-restaurant-should-do/   https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5 Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don't worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/ Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia Instagram: https://www.instagram.com/restauranttopia/ YouTube:  https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz  https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross  https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton  https://www.linkedin.com/in/anthony-hamilton-5805013a/ 

https://restauranttopia.com/text/   Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5    Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don't worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/ Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

https://restauranttopia.com/episode-136-using-quality-ingredients-to-elevate-your-restaurants-operations-with-chef-alvaro-lima/   Using quality ingredients to elevate your restaurant's operations with Chef Alvaro Lima   https://restauranttopia.com/text/   Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5    Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don't worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/ Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 135: Don't Hire for Skills, Hire for Personality Instead https://restauranttopia.com/?p=1723 Great human High likability We can change the person's life They will be with us for life Coachable Fun and a little competitive Reference: TOMMY MELLO Don't Hire for Skills, Hire for Personality Instead Inc. Magazine 10/24/2022   https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/s... Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don't worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/... Facebook: https://www.facebook.com/Restaurantto... LinkedIn: https://www.linkedin.com/company/rest... Instagram: https://www.instagram.com/restaurantt... YouTube: https://www.youtube.com/channel/UC9aR... Brian Seitz https://www.linkedin.com/in/brian-j-s... David Ross https://www.linkedin.com/in/david-ros... Anthony Hamilton https://www.linkedin.com/in/anthony-h...  

  https://youtu.be/CHnIEygFBBw    https://restauranttopia.com/text/ Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/s... Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don't worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/... Facebook: https://www.facebook.com/Restaurantto... LinkedIn: https://www.linkedin.com/company/rest... Instagram: https://www.instagram.com/restaurantt... YouTube: https://www.youtube.com/channel/UC9aR... Brian Seitz https://www.linkedin.com/in/brian-j-s... David Ross https://www.linkedin.com/in/david-ros... Anthony Hamilton https://www.linkedin.com/in/anthony-h...

How to make more money for your restaurant during the holidays.   https://restauranttopia.com/episode-133-how-to-make-more-money-for-your-restaurant-during-the-holidays/(opens in a new tab)   https://restauranttopia.com/text/   Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5    Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don't worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/ Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/

Episode 132 Protect your brand with Greg Moses from Unilever

Show Notes https://restauranttopia.com/episode-131/   Episode 131: Pro-tips to maximize your restaurant's profits by using Third-Party Delivery

Food Safety Program Inspection Tips & Tricks with Andrew Harris from Summit County Public Health

Roger Beaudoin Founder of Restaurant Rockstars Podcast and Educational Platform, Operator, Author, Consultant   Trackable Marketing…That Costs Very Little Money    What's old becomes new again.    In spite of the most amazing marketing technology available to businesses out there, good ol' fashioned grass roots campaigns are still very viable.  In fact, in a digital world with online relationships, the face-to-face efforts can be refreshing and nostalgically cool.    Exclusive coupons, loyalty clubs, scratch offs, kickbacks and partnerships are all still on the table, and it takes almost nothing to get them going.    And, with every tactic of this ilk, the tracking is very, very easy.    Why tracking?    Well, you want to know if your efforts were effective.  If you see a lot of the coupons, scratch offs and referral cards in your cash drawer after a shift, you now have a finite measure of just how popular each campaign was.   If popular, run it back.  If not, move on.    Also, with these sorts of things, you know exactly what guests leveraged your offer(s), what they ordered, how much they spent and whether or not they brought friends!        https://restauranttopia.com/text/   Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5    Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don't worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/   Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia   Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/ 

How to get your restaurant featured by Eat Local Ohio with Dustin Overholser https://restauranttopia.com/episode-128-how-to-get-your-restaurant-featured-by-eat-local-ohio-with-dustin-overholser/   https://restauranttopia.com/text/   Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5    Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don't worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/   Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia   Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/     

https://restauranttopia.com/episode-127-how-to-create-raving-fans-of-your-restaurants-with-roger-beaudoin/   Roger Beaudoin Founder of Restaurant Rockstars Podcast and Educational Platform, Operator, Author, Consultant   How to Create Raving Fans of Your Restaurants   There are no better means of garnering repeat customers than to develop a fanbase.  Considering this, shouldn't everyone want raving fans?    So, how to get there?  Oddly enough, it starts with your team.  While we don't often think of them in this realm, they are the foundation.  They are your sales force, internal marketers, your job recruiters, and customer retention team all wrapped up into one!   Given this, they must be fans before anyone else can be!   Let's not get the cart before the horse, though.   You first have to give something for people to be fans of.  It begins with how you run your operation – if it is a quality organization with the i's dotted and the t's crossed, you most likely have great food and great service.  Now, you are off and running!  If not, time to sharpen that pencil, especially in the realms of staff training which directly leads to the quality of the food and beverage aspect we've just alluded to.    With this, you have the technical aspects down.  Next, you'll need that focus on not only the way you treat your people but the way your people treat your people.  It has to be that “family” atmosphere for all involved.  Nothing less.    Make them feel at home, comfortable and special.  Educate them, train them, help them along on that “magical journey” as Roger dubs it.    After all, and according to Roger, what we do is show business.  Your staff is the cast, and your guests are the audience.  What are you doing to make sure they ask for that encore?   https://restauranttopia.com/text/   Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5    Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don't worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/   Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia   Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/   

Episode 126 Part 2 Social Media Tips and Tricks with Abraham McCune from Eat Local Ohio   https://restauranttopia.com/episode-126-part-2-social-media-tips-and-tricks-with-abraham-mccune-from-eat-local-ohio/   https://restauranttopia.com/text/   Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5    Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don't worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/   Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia   Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/ 

Episode 125 Part 1 of 2 Social Media Tips and Tricks with Abraham McCune from Eat Local Ohio Show Notes: https://restauranttopia.com/episode-125-part-1-of-2-social-media-tips-and-tricks-with-abraham-mccune-from-eat-local-ohio/ Abraham McCune https://www.eatlocalohio.com/   https://restauranttopia.com/text/   Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5    Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don't worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/   Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia   Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/ 

Episode 124 Q&A with Michelin-rated restaurateur Josh Kopel and Attorney Brian Seitz   If you could only be on one social media platform as a local independent restaurant, which one would it be?   What are the most important numbers that a local independent restaurant should be tracking?   Where do you see restaurants unknowingly opening themselves up to legal liability?   What resources do you recommend for restauranteurs who want to educate themselves and get better?     https://restaurants.yelp.com/hospitality-marketing-podcast/ Restaurant Marketing School Podcast Hosted by Michelin-rated restaurateur, Josh Kopel, and a rotating group of marketing experts, Restaurant Marketing School provides daily hospitality marketing tips. Get the tools you need to communicate with customers and reach an entirely new fan base. Download the Restaurant Profit Accelerator: 5 Steps to Achieve a 15% Net Profit These are the 5 steps the best restaurant operators in the world use to create consistent, predictable profitably in their restaurants- Click Here Upcoming Case Studies & Scaling Programs I'm currently running a 9 week scaling program with some of my most impactful trainings designed to optimize your revenue model, create massive awareness and increase customer frequency. Want to earn more in the next 9 weeks? Hit reply and type “Case Study.” Subscribe to FULL COMP and Restaurant Marketing School FULL COMP is a podcast centered around probing thought leaders from Seth Godin to Curtis Stone for tactics and tools to improve our restaurants and the industry at large – Click Here Restaurant Marketing School is a 5 minute daily podcast featuring actionable marketing tips you can implement in your restaurant today – Click Here Join the Million Dollar Restaurant Group on Facebook Share, network and learn with a like-minded community of hospitality owners just like yourselves – Click Here Subscribe to the Pineapple Post Get the Weekly email over 20,000 restaurant owners and operators subscribe to. Stay informed, inspired and entertained, for free – Click Here     https://restauranttopia.com/text/   Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5    Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don't worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/   Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia   Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/ David Ross https://www.linkedin.com/in/david-ross-b6b39175/ Anthony Hamilton https://www.linkedin.com/in/anthony-hamilton-5805013a/   

Episode 123 How to Use QR Codes in Your Restaurant   https://restauranttopia.com/episode-123-how-to-use-qr-codes-in-your-restaurant/ If you're looking for the best free QR Code generators for your restaurant, below are five trusted and highly recommended QR code generators.   Google Chrome – How to share a webpage with a QR Code using Chrome. Beaconstac QR Code Generator Flowcode QR Tiger     CARA BAKER VP of Business Development Local & Turtle 9301 Solar Drive, Tampa, FL 33619 www.localturtlefoods.com https://www.linkedin.com/in/cara-baker-72ba1258/   https://restauranttopia.com/text/   Join other independent restaurant owners and professionals on our VIP Text Club and get access to exclusive content, industry news, deals, insights, announcements, pro-tips, and more! join our mailing list and get our newsletter: https://lp.constantcontactpages.com/su/dojKlZ5    Enter your email and get the very latest from Restauranttopia - marketing tips and insights, announcements, pro tips, and more! And don't worry, we hate spam too! Check out the show notes at https://restauranttopia.com/category/podcast-episodes/   Facebook: https://www.facebook.com/Restauranttopia/ LinkedIn: https://www.linkedin.com/company/restauranttopia   Instagram: https://www.instagram.com/restauranttopia/ YouTube: https://www.youtube.com/channel/UC9aRVuDUYsV370Rfh-QxDag Brian Seitz https://www.linkedin.com/in/brian-j-seitz-j-d-19863616/