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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.
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Secret Sauce - The Restaurant Marketing Podcast
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Now displaying: April, 2018
Apr 30, 2018

Carrie is owner of Restaurant HR and company that specifically deals with Restaurant HR issues.  She also runs CarrieLuxem.com which helps Restaurants with the broader HR issues, like leadership and culture.

We discuss the definition of Leadership and how it is so important in Restaurants.  

What are some of the steps that people can take to be a better Restaurant Leader?

We also look at the relationship between culture and leadership.

Can anyone be a leader?

We talk about some books that you can read:

Rework - By Jason Fried

Start with why - Simon Synek

What are the first steps to take when you are trying to turn a restaurant around as a leader?

You need to hold people accountable to what they need to do.

At what size Restaurant is it important to create a vision?

Carrie has created   resources to assist Restaurant owners to create and execute on your Restaurant's Vision, Mission and Purpose.

We talk about Linkedin and how Carrie uses it to grow her profile.

Have a look at Carrie's excellent book - Restaurant Operators HR Playbook

For more information on this podcast, check out our show notes.

If you liked this episode, please leave a review in iTunes.  It really helps us to get the word out and share it on our Facebook page.

For Free Tools  to build your Restaurant business, check out our free tools page.  We've helped restaurants around the world build the Restaurant that they always wanted with our tools.  Our free booking tool has taken over $25,000,000 in seats booked.

Apr 23, 2018

We finish off place.  Have you thought of running your Restaurant like a franchise?  Get the economies of scale in purchases and economies of scales in activities in your restaurants.  Create an operations manual so that everyone knows what needs to be done in the restaurant.

We look at dine-in, take out and delivery.  

We finish off with promotion.  Promotion is not about the promotions that you run, but the channels that you use to promote your restaurant.

We look at some of the ways that you can increase the effectiveness of your promotion.

You don't want to be the best restaurant that no one has ever heard of.

For more information on this podcast, check out our show notes.

If you liked this episode, please leave a review in iTunes.  It really helps us to get the word out and share it on our Facebook page.

For Free Tools  to build your Restaurant business, check out our free tools page.  We've helped restaurants around the world build the Restaurant that they always wanted with our tools.  Our free booking tool has taken over $25,000,000 in seats booked.

Apr 23, 2018

Price Setting - How do you set the price?  Price Leader, a Premium Price?  How does that impact your customers and how does it impact your profitability?

We look at M Y China and one of their amazing dessert item - the Sugar Egg Puffs.  These are awesome.

How does Menu Engineering fit in with your pricing?  We look at the Dogs, Stars, Puzzles and Plow Horses.

Revenue Per Available Seat Hour.  What is this metric, where did it come from and how important is it to your business model.  How can you influence it?

Getting the balance between your fixed and variable costs is critical.  How can you increase the number of hours that your restaurant is open without increasing the number of hours that you are working?

Loyalty discounts can make a big difference in increasing customer loyalty.  This increases the Long Term Customer Value for each customer and increases the Return on Investment for each new customer that you find.

Payment Terms.  Restaurants Love Cash!  Prebookings can decrease your no show rates.  Prebookings for fixed product, eg a degustation menu means you may be able to vary the price for higher demand nights.

Place - where is the the place?  Is it your Restaurant?  

Valet Parking?  Ubers?  Courtesy buses.

How do food trucks fit into the mix?

 

For more information on this podcast, check out our show notes.

If you liked this episode, please leave a review in iTunes.  It really helps us to get the word out and share it on our Facebook page.

For Free Tools  to build your Restaurant business, check out our free tools page.  We've helped restaurants around the world build the Restaurant that they always wanted with our tools.  Our free booking tool has taken over $25,000,000 in seats booked.

 

Apr 16, 2018

What are the 4Ps and the Restaurant Marking Mix?

We look at Product.  It may be something that you eat or it could be something else, or a mix of both.  

When you fundamentally understand the product that your customers want, you will be able to price it appropriately.  

What are the demographics of people that you want to target and what is it they they want to buy?  Should you change the products that you sell through the duration of the day.

What is the competitor analysis look like?  If there are 8 local pizza shops, you probably don't want to be the 9th.

What do you do and do you specialise in it?

How does the length of the menu impact the time your customers take to decide.

Packaging is a part of your product.  You want to avoid using other brands packaging for your food.  Use the packaging to reinforce your USP.

How does Nick Sarello at Nicks Pizza and Pub use monthly customer pizza recipes to build a community.

Too many restaurants don't use just noticeable  differences in their pricing strategy.

Is Price part of the Product for your menu items?

What is yield utilisation and how can you get it to work for you in your Restaurant?

For more information on this podcast, check out our show notes.

If you liked this episode, please leave a review in iTunes.  It really helps us to get the word out and share it on our Facebook page.

For Free Tools  to build your Restaurant business, check out our free tools page.  We've helped restaurants around the world build the Restaurant that they always wanted with our tools.  Our free booking tool has taken over $25,000,000 in seats booked.

 

Apr 2, 2018

Firstly, make sure you check you Google My Business account for your Restaurant.  Incorrect information could be costing you thousands or tens of thousands of dollars!

We talk about Jamie's Italian.  A restaurant chain over $100 million in debt with stories of poor food, poor team culture and poor experiences for diner's.  A Sydney Jamie's Italian was filmed using packet Gnocci when they advertise making their own pasta.  I am not a food lawyer, and technically, yes gnocchi is not pasta, but it highlights some of the concerns about the chain.  Jamie Oliver has done an amazing amount of work, particularly with school kids, to improve the diet of millions of people and to try and limit the power of food and drink manufacturers who create unhealthy food, but it looks like a licensing deal for his name.  Building scale and keeping the quality is very difficult, it comes done to leadership and procedures.

We went to Lagnaa Bare Foot Dining.  This is a great Indian Restaurant in Singapore.  Chef Kaesavan has done an amazing job with the menu and the experience that he creates.  A lot of effort has gone into crafting the menu which does a great job of telling the story of his food. The experience is around the bare foot dining, which you need to ask for.  Off menu secret items and experiences are a great way of making people feel like they are in the in crowd and everyone wants to be in the in crowd!  The menu highlights child friendly food and has a heat rating for the hot dishes, with special events for those who love their food really hot.

Bailey's Galub Jamun! Everyone should go there and check out how Chef Kaesavan has put together such a great experience.

We went to Port Klang in Malaysia.  There was one restaurant on Google we liked the look of, tragically it had closed, so we wandered around looking for authentic Malay food.  There were a few restaurants, but none that were tourist friendly and had put in any work to attract walk ins.  We ended up having some epic Japanese food.

Beard Papa - this is a chain that does the 'World's best cream puffs'.  These were a favourite with the kids (young and old) and would be the perfect addition to many restaurants desserts menu, looking for something tasting and I think probably high margin.

Cow Dung Tarts in Malasia - they looked great, but I am not sure how keen I am to get more cow dung in my diet! :)

For more information on this podcast, check out our show notes.

If you liked this episode, please leave a review in iTunes.  It really helps us to get the word out and share it on our Facebook page.

For Free Tools  to build your Restaurant business, check out our free tools page.  We've helped restaurants around the world build the Restaurant that they always wanted with our tools.  Our free booking tool has taken over $25,000,000 in seats booked.

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