Info

Secret Sauce - The Restaurant Marketing Podcast

We discover the ingredients of your Restaurant's secret sauce. SEO, Facebook, Twitter, emails, coupons, yield utilization, USPs, Menu engineering, direct mail, partnerships - there are many ingredients for creating your Secret Sauce and with the right Secret Sauce you can find more customers and turn them into repeat customers. We deconstruct the recipes, so you can increase increase turnover, increase profit and maybe decrease the amount of time you spend working in your Restaurant.
RSS Feed Subscribe in iTunes
Secret Sauce - The Restaurant Marketing Podcast
2017
July
June
May
April
March
February
January


2016
November
October
August
July
June
April
March
February
January


2015
December
October
September
August
July


Categories

All Episodes
Archives
Categories
Now displaying: May, 2017
May 22, 2017

This special podcast covers the first two days from the National Restaurant Association Show in Chicago.  The show is absolutely massive and after 2 days we have only down 2/3s of the show.  There are show many people to talk to, some many ideas to explore and some much food to sample :).

We've gone looking for the best ideas to improve profitability in your restaurant, so we are looking at the people, the places, the processes, the product and the produce that is at the show.

People:  Their are coaches, some who have some great systems to help Restaurants and Bars to run a lot more efficiently, we talk to the guys from Grub Hub and 

Products:  We look at some massive copper beer mugs from Barbarian brands. 

Produce:  There are some great new products at the show.  Aerated kombucha tea, and we look at the difference between Chilean Sea Bass and Patagonian Tooth fish.  A lot of the produce has a really interesting story behind it and when distributors are trying to sell it to you, they tell that story, but too often that story gets forgotten in what you tell your customers about the produce.  How can you better tell the stories of the items on your menu, or should you get produce with better stories?

There is plenty more that we talk about and we will be sharing more of the things we've learned in future episodes.

We end with a great experiential dining concept, the Saved by the Max popup Restaurant, based on the 80's show, Saved by the bell.

May 22, 2017

This special podcast covers the first two days from the National Restaurant Association Show in Chicago.  The show is absolutely massive and after 2 days we have only down 2/3s of the show.  There are show many people to talk to, some many ideas to explore and some much food to sample :).

We've gone looking for the best ideas to improve profitability in your restaurant, so we are looking at the people, the places, the processes, the product and the produce that is at the show.

People:  Their are coaches, some who have some great systems to help Restaurants and Bars to run a lot more efficiently, we talk to the guys from Grub Hub and 

Products:  We look at some massive copper beer mugs from Barbarian brands. 

Produce:  There are some great new products at the show.  Aerated kombucha tea, and we look at the difference between Chilean Sea Bass and Patagonian Tooth fish.  A lot of the produce has a really interesting story behind it and when distributors are trying to sell it to you, they tell that story, but too often that story gets forgotten in what you tell your customers about the produce.  How can you better tell the stories of the items on your menu, or should you get produce with better stories?

There is plenty more that we talk about and we will be sharing more of the things we've learned in future episodes.

We end with a great experiential dining concept, the Saved by the Max popup Restaurant, based on the 80's show, Saved by the bell.

May 8, 2017

Described as the Iron Lady of Hong Kong Private Dining, we talk to Grace Choy.

We talk about the our Comparison Research between Dimmi, Quandoo, OpenTable, Tock, Obee and the Free Online Restaurant Booking System.  We think that email sharing 

Grace is very humble, but her passion for cooking shows through in the videos that she produces and that has enabled to build up the largest Facebook following of any Chinese Restaurant on Facebook.

Grace has an amazing social media following:

She has 41,871 followers on Linkedin and 431,703 followers on Facebook.

 

The important lessons from Grace are: 

1.  The power of Facebook Videos; and

2.  The power of using Facebook Video to show your passion.

Grace is very passionate about her cooking and that shows through in the way that she comes across on the videos.  It is so important to be yourself and do things that you are passionate about, and Grace does that very well.

Grace manages her own Facebook, and responds to everyone on the Facebook page.  

Her 20 seat Restaurant is booked out 2 weeks in advance.  She focueses on fresh food and treating people as family.  She also has pre bookings to cut down on no shows.

Grace was the first Twitter Verified Chef's in Greater China, even though she has only tweeted 68 times!  and now has 21,500 followers on Twitter.

Her Facebook following has been the basis for a large amount of free PR that Grace has received, including a short Youtube Video that tells her story.

1