Culture, Leadership & Morale in your restaurant are KEY to becoming an amazing, or EXCELLENT, organization.
Today we chat with David Jones about how much impact these 3 items have on your ability to THRIVE in todays economy.
David is the President at The Excellence Advisory and a Performance Excellence coach helping leaders of small and mid-sized organizations break through the day-to-day firefighting to achieve the results they always thought possible.
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Let’s talk slinging slices with a 26 year restaurant veteran and consultant.
It’s Episode 145 of the Restaurant Expert Roundup with Tony Altomare
Tony grew Tony-Roni’s to 9 locations and exited in 2022. He now coaches restaurateurs & individuals on how to grow a successful business and live a happy life at the same time.
LinkedIn: www.linkedin.com/in/tony-altomare-56317084
Instagram: www.instagram.com/tonyyourcoach
Website: www.yourpizzaman.com
Franchise Owners – What should they expect when it comes to marketing and support?
Today we talk with Jonathan Maze the Editor In Chief at Restaurant Business Magazine. Jonathan works a lot in the franchise world and I’m curious to find out what support an owner should expect, and what level of expertise should come with that support.
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Today we’re digging into a cool new software we starting using at America’s Best Restaurants that’s built BY A RESTAURANT owner for YOU, restaurant owners to use to manage your hiring process.
Today’s guest is Billy Giordano.
Billy is the CoFounder of Staffed Up, a “web-based staffing platform designed for the retail and service industries.” He also manages and co-founded Room 38, an upscale restaurant and bar located in Columbia, Mo.
www.staffedup.com
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How are you running your restaurant ALONE?
Entrepreneurship is LONELY but it doesn’t have to be.
Today in Episode 143 of the Restaurant Expert Roundup we’re talking with author and consultant Matt Rolfe.
Matt is the Author of “You Can’t Do It Alone” and a Hospitality Leadership Coach.
You can reach and connect with Matt below:
LinkedIn: www.linkedin.com/in/matt-rolfe
Instagram: www.instagram.com/matt_rolfe_ws
Email: matt.rolfe@westshorehospitalitygroup.com
Today in Episode 142 of the Restaurant Expert Roundup we talk with Dino Kottis, the Author of “Hospitality Know How: A Key Guide For Every Hospitality Business”
Dino has been involved with Hospitality for 26 years, having worked in almost all the available positions in the industry. Prior to his career in the Training and Development industry, he had been employed in a number of hospitality management roles for brands like Starbucks, Costa Coffee, Tesco, Liverpool FC and a number of independent & local brands.
He’s been a hospitality business owner in Greece for over 5 years and is currently a shareholder in a food business in the UK.
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Let’s talk with Author Jeff Hahn about what to do when IT hits the fan. Let’s face it, your restaurant has seen it’s fair share of issues, like everyone else has, but it’s how you handle it when IT happens, not what actually happened that matters.
This is episode 141 of the Restaurant Expert Roundup Podcast
Jeff is the author of “Breaking Bad News” and a crisis communication expert with 30 years experience in communications and public relations.
He’s the owner and principal of a family of integrated agency brands including Apron Food & Beverage Communications, Hahn Public Communications, the Predictive Media Network and White Lion Interactive.
You can find him on:
LinkedIn: https://lnkd.in/gMnWJK7Y
Today we chat it up with restaurant author Joël Hoachuck.
Joël is the author of “Welcome to Waiters’ World: The Essential Guide to Serving Food & Drink.” He’s an experienced restaurateur, having worked at high end restaurants such as Relais & Chateaux. He’s opened and operated profitable and award-winning businesses.
And today I have 3 topics to discuss from his book:
#1 – Page 19 “know your products” – I want to discuss the importance of being well versed on your menu
#2 – Page 46 “make recommendations” – Talk about how the right recommendations can add to the meal and lead to a much better experience
#3 – Page 52 “desert time” – Selling deserts and drinks after the meal.
You can find him on:
LinkedIn: www.linkedin.com/in/joel-hoachuck-b4678712
Instagram: www.instagram.com/jhoachuck
Every day is a grind running a restaurant and small business. Your mind wonders, your spirit weakens and your body is easy to forget about.
Today I’m talking with my man DELO, David DeLorenzo, about how to keep all 3 of these assets SHARP and ready for the next task.
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So you’re opening a restaurant, or just trying to rethink your current situation, what are the NON-NEGOTIABLES.
It’s episode 138 of the Restaurant Expert Roundup and we’re talking with Doug Radkey. He’s the host of the Bar Hacks Podcast and author of “Bar Hacks” and “Hacking the New Normal”.
Doug is also the President at KRG Hospitality, a hospitality company that specializes in helping early stage concepts and emerging hospitality brands unleash their full potential.
LinkedIn: www.linkedin.com/in/dougradkey
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