We talk to Restaurant Sales expert Robbie Doyle from Buy Grow Sell. We look at the tactics that you can use and how you can best plan for the restaurant sale so that you can get the best sale price for your Restaurant.
There are lots of tips on how to maximise the sale price for your Restaurant in this podcast. If you have any questions, reach out to Robbie and he will give you some great advice to help you understand the process.
The Restaurant industry is often a very tough
Today we interview Chef Shaun Quade from Restaurant Lume, and how his journey with mental illness has interacted with his journey to opening Australia's most creative Restaurant.
This is an important subject for anyone who is travelling with mental illness issues (which is a lot of us), and also really important for anyone working with or employing people with mental health issues. The outcomes of mental health can be incredibly tragic, so this is a very important topic to talk about.
The impact on mental health is exacerbated in the Restaurant industry because of a lot of the factors particular to hospitality, the high paced work environment, the incredibly high standards that restaurants strive to attain and maintain. For owners, these pressures are multiplied by the pressures of running a business, payroll, finance issues and managing people. We talk about the impact that reviews platforms have in some of the issues that are created by some of the reviews that are written about Restaurants.
Chef Quade has worked at a number of highly successful restaurants in the country and has used his work in the kitchen as a kind of therapy that has helped him. He has also accepted that his mind works differently to other peoples and we discuss how this accentuates his creative talent.
Everyone has a different road to travel and Chef Quade's is jut one, but I think that there is something for everyone to help them get a better understanding of what it can be like living with mental illness as well as for those in a team environment.
Please listen to this podcast and have a think about how we can all work together to destigmatise mental illness and help out our mates who are struggling with mental illness.
A massive thank you to Chef Quade for sharing his story. It is a difficult topic to talk about particularly if it is your story and Chef Quade has shared fearlessly his story as a part of an effort to help others out. Thank you!
We look at the role that wine plays in a restaurant as a part of the experience that you are creating for your customers.
What is the process that you should use in building a wine list and how does that reflect on the customers that you are looking to attract to your restaurant and what the menu is like.
How can you use dynamic content on the wine list to increase the number of times that a customer will return to your restaurant.
The linkage between wineries and restaurants are increasing to get closer as wineries look for wide distribution channels and restaurants look for ways that they can create new experiences for their customers. Partnering with a local winery can give you access to the wine makers and enable you to create bespoke dinner events like paired degustation menus, which are perfect for the quieter nights of the week to drive higher revenue.
Should you be dealing with a wine rep or direct from the winery? What are the benefits of dealing with a wine rep? How can a wine distributor.
As a chef who doesn't know a lot about wine, how can you take your first steps in creating your own wine list? There are a lot of resources available to help you skill up yourself and your team around your wines?
What are the important things to train your FOH team up on when dealing with customers about wine?
How do you price your bottles of wine? This is a big question that a lot of restaurants struggle with. We look at some of the factors that you need to think about when coming up with the price you should charge for your wine.
How often should you turn over your wine inventory? Some wine programs have significant investments, so getting the wine mix right and being able to turn it over quickly is key to running a successful wine program.
Lastly we look at some of the mistakes that people make when putting a wine program together.
Have a look at Chris' book, This is not a Wine Guide.
We look at Just Eats latest profit results. Orders growth is slowing and they are relying more for Revenue growth on top placement, which is where Restaurants pay for higher results in the Just Eat listings. In Australia, Menulog has struggled with the entry of UberEats and Deliveroo and our Free Restaurant OnLine Ordering system.
In this podcast we look at how you can build a community in your Restaurant. Looking at a place like Nick's Pizza and Pub, you can see the way that Facebook represents the integrated, community focused marketing plan that Nick Sarillo has at Nick's.
Marketing with suppliers. Telling the story of your suppliers can really help you to tell your story better. Your suppliers are often struggling to get traction with their customers, so if you are marketing heir great produce, you may be able to access marketing funds or resources like a wine maker from your local winery to help run a wine tasting. You can even run joint marketed events, engaging with not only your email marketing list, but possibly your suppliers.
Marketing to journalists. There are a lot less journalists now, which means that journalists are very time poor. This means that you can start telling a story about your Restaurant that is newsworthy. (Hint: The best place to interact with Journalists is on Twitter.) In dealing with bloggers and journos, have a think about the way that Danny Meyer in Setting the Table. Every restaurant should have a PR plan and Facebook can be a great way of driving your PR plan.
We like to use email marketing with Facebook. You can upload your email list into Facebook (if you are happy to) to increase the conversion rate of campaigns by running an ad to people who have already received an email.
The 9th way of our 8 ways to use Facebook to grow your restaurant is to use Facebook for market research. This means that you can have better dishes on the menu and you are creating connections and relationships with people as they help you to create the dishes that they want. These customers will be more likely to come into your Restaurant to try that meal when they see that meal advertised.