Making Dough Show | Restaurant Show

The Ultimate Restaurant Marketing Guide  and all our FREE Resources at https://www.makingdoughshow.com/resources

Working at a restaurant is meaningless!  

Let's face it, that's the hard truth. We work long hours preparing the food for our customers. Like we spend days making the dough, we shred cheese, slice vegetables, roast meat, etc.  Whatever you serve in your restaurant, you put days of work to get that ready.  

We do something that when a customer orders, hopefully within 25-20 minutes, we can provide them that food. And you know, in reality, that food in a few hours is going to end up in the toilet and get flushed. 

This industry is very tough. Working in a restaurant in itself, and running a restaurant is meaningless.  Sometimes we are stuck in the cycle of interviewing people, hiring them, training them, coaching them, terminating them, or they quit.  Doing these things every single week can be exhausting.  

October 26 is a MAKE A DIFFERENCE DAY!  Today we are talking about how we, as restaurant professionals, can make a difference in the lives of our customers, our people, and our community.  This is something that I learned from watching Walmart's Shareholder Meeting (you can look this up on YouTube).  

Public companies like Walmart, Amazon, Facebook, and more have quarterly shareholder report that they send out. Pizza Hut, Domino's, and Papa John's are also part of that.  They strongly recommend you look into those numbers. As mandated by law, they do have to report in public their sales. They announce what they've been doing, and where the direction of the company is going for their shareholders.   

This Walmart's Shareholder Meeting is quite different. They had a massive stage with bands, performers, and invited famous people to talk like Hollywood actress Jennifer Garner.  They had brought their folks from different parts of the world where Walmart is operating. Their CEO and other officials would come on stage, and there was music and dance. It was all about more of celebration.  

They share the progress of the company, the differences they made for the meals they serve. Altogether the things they've been doing, they were celebrating it during this Shareholder Meeting.  

Watching this made me realized some things that we can apply to our restaurants. I would like to share what I learned from that, and what we've started implementing for our restaurant every single month that helped us to: 

Since then, we have been creating what we call a MONTHLY CUSTOMER IMPACT REPORT. This is directly reporting about the impacts that we had as a restaurant in our community. We show this through different platforms such as our social media, website, email newsletter, Facebook notes, Google post, etc.

The Ultimate Restaurant Marketing Guide  and all our FREE Resources at https://www.makingdoughshow.com/resources

In this episode i share with you my Halloween Marketing checklist! It's one of THE busiest dinner shifts of the year for our restaurant and I am hoping for you too!

// Got questions? Submit your questions for a future Q&A episode at https://www.makingdoughshow.com/

The Ultimate Restaurant Marketing Guide  and all our FREE Resources at https://www.makingdoughshow.com/resources

Do you think Chick-fil-A and McDonald's are known as two of the most family-friendly restaurants for no reason? 

Definitely no, there must be a tremendous amount of strategy behind everything they have done in their restaurants in many different aspects to be family-friendly. 

For small businesses like us, we can absolutely take simple steps on our own to make our restaurants more family-friendly, it is just a matter of creativity and diligence to be one. 

In today's show we are talking about 7 ideas that you can affordably implement in your restaurant and make some dough. 

 // WHO:  Matthew and Hengam Stanfield are the owners of two restaurants in San Antonio. Their background is in engineering. They tripled their restaurant sales in less than 5 years with 0 prior restaurant experience.  They are passionate about helping you own and run a profitable restaurant that does not own you! 

// Need help with your restaurants marketing strategy? Let’s chat.  Email us at: [email protected] 

// LET'S CONNECT: 

SUBSCRIBE to our Youtube Channel: https://bit.ly/2sif5kX  

SUBSCRIBE to our Podcast: https://anchor.fm/makingdoughshow 

FOLLOW us on Instagram: https://bit.ly/2SLRp42 

CONNECT on LinkedIn: https://bit.ly/2D0a3QA     

// Got questions? Submit your questions for a future Q&A episode at https://www.makingdoughshow.com/  #RestaurantMarketing

>> The Ultimate Restaurant Marketing Guide  and all our FREE Resources at https://www.makingdoughshow.com/resources

>> FREE GUIDE: Papa John's Text Message Strategy Revealed https://www.makingdoughshow.com/resources

SMS marketing (aka Text message marketing) is a great way to get instant visibility from your loyal followers and customers. 

7 Elements of Papa John’s successful Text Message Marketing: Football season, valentine's, Pi Day and more sample texts you can model How does text message marketing work and more.

You need 3 things for a successful text message marketing strategy: 

Got any questions? Would you like more information as to how our team here at Making Dough Agency can help you and set it up for you very affordably contact us today. Let’s chat and see if it’s a good fit. Now, let’s get back to work and make some dough! 

// WHO:  Matthew and Hengam Stanfield are the owners of two restaurants in San Antonio. Their background is in engineering. They tripled their restaurant sales in less than 5 years with 0 prior restaurant experience.  They are passionate about helping you own and run a profitable restaurant that does not own you! 

// Need help with your restaurants marketing strategy? Let’s chat. Email us at: [email protected] 

// LET'S CONNECT: 

SUBSCRIBE to our Youtube Channel: https://bit.ly/2sif5kX 

SUBSCRIBE to our Podcast: https://anchor.fm/makingdoughshow 

FOLLOW us on Instagram: https://bit.ly/2SLRp42 

CONNECT on LinkedIn: https://bit.ly/2D0a3QA // Got questions? Submit your questions for a future Q&A episode at https://www.makingdoughshow.com/

#textmessagemarketing #smsmarketing #smallbusinessmarketing

If you are a restaurateur and thinking of ways to boost your profits, read on and learn some practical ideas that you can apply for your company immediately and get better results within a few weeks!

Making Dough Show had a wonderful time to be in touch with one of the country's top leaders in the restaurant and hospitality industry, Geordy Murphy, Founder, and President of FobeSoft.com where he's taking tips and tricks from his extensive experience in the industry and create a map for success that he calls the Daily Sales Report, where they generate P & L's (Profit and Loss) daily for restaurants, helping them identify ways that can increase profit margin.

FobeSoft is a web-based restaurant management system that is designed to show exactly how to increase a restaurant's profitability.

With more than 30 years of his remarkable experience in the industry, it is no doubt that Murphy has been able to share insightful and comprehensive concepts on how to grow a restaurant's profit margin.

We've summarized and highlighted some significant topics that we talked about during our interview to help you grow your restaurant profit margin:

👉Running a roadmap

👉Staggering hours

👉Spending wisely

👉Setting up a budget

👉Automating the numbers

👉Managing at the bottom line

👉Putting repair and maintenance together

👉Getting rid of unnecessary items

Learn more about FobeSoft software that Murphy and his team have developed to help restaurants increase their profits.

// WHO:  Matthew and Hengam Stanfield are the owners of two restaurants in San Antonio. Their background is in engineering. They tripled their restaurant sales in less than 5 years with 0 prior restaurant experience.  They are passionate about helping you own and run a profitable restaurant that does not own you!

// Need help with your restaurants marketing strategy? Let’s chat.  Email us at: [email protected]

// LET'S CONNECT:

// Got questions? Submit your questions for a future Q&A episode at https://www.makingdoughshow.com/ 

#RestaurantMarketing

The Ultimate Restaurant Marketing Guide  and all our FREE Resources at https://www.makingdoughshow.com/resources

In this episode, we are going to answer an inquiry from a fellow restaurant owner all the way from Santiago, Chile, his name is Jean Marc who owns a small Italian restaurant located in a business area in Chile's capital city.

Jean Marc's question is:

"We work only weekdays from 8 am to 7 pm mainly with office people around. It would be great to have some tips to increase sales focus on these clients at lunch and coffee without cutting prices."

In this show, we are giving some practical tips on how to grow your lunch sales without cutting on your prices:

👊 Study your customer demographics

👊 Building deep relationships versus wide

☝Leave a good impression!

✌Give first-time deals

When it comes to businesses, there are 2 things you want to look for:

1. Large orders

2. Recurring business

We will also talk about your lunch crowd and what are the 4 things that they care about:

1. Speed

2. Price

3. Waistline

4. Convenience

In addition to this, we will discuss some ways that you can use to ensure that you provide a fast service all the time, these are classic but are absolutely still working for restaurants until now:

1. Lunch special

2. Mini-salad bar buffet style

3. Lunch buffet

Please hit the like button and don't forget to subscribe to this channel, tap that bell for you to get notifications from us once new videos are uploaded!

Let's make more dough, make more sales!

// WHO:  Matthew and Hengam Stanfield are the owners of two restaurants in San Antonio. Their background is in engineering. They tripled their restaurant sales in less than 5 years with 0 prior restaurant experience.  They are passionate about helping you own and run a profitable restaurant that does not own you!

// Need help with your restaurants marketing strategy? Let’s chat.

Email us at: [email protected]

// LET'S CONNECT: 

// Got questions? Submit your questions for a future Q&A episode at https://www.makingdoughshow.com/ 

#RestaurantMarketing

Links and Resources: 

What are the benefits of surveying customers immediately after their visit?

A lot of times, as restaurant owners and managers, our main focus is getting the food to the customers mouth as fast as we can with the friendliest service.

It’s so hard to acquire a new customer. That’s where the majority of our marketing dollars go. So, it would be wise to have a strategy as to what happens after their visit. If they were happy, great! Maybe we can prompt them to go to our review sites and give us a 5 star review.

And if they were unsatisfied for whatever reason, we want to know about it so we can make it right.

The truth is that typically most customers when they have a bad experience, they just leave and never come back.

So you need to create tools to capture the customer's experience right after they leave, and this is what WiFi Marketing is essential for, its capability to survey customers just a few minutes after they visit your restaurant.

Learn more about WiFi Marketing as a new restaurant trend in conducting customer surveys and how it can help restaurant owners become more profitable.

// WHO:  Matthew and Hengam Stanfield are the owners of two restaurants in San Antonio. Their background is in engineering. They tripled their restaurant sales in less than 5 years with 0 prior restaurant experience.  They are passionate about helping you own and run a profitable restaurant that does not own you! 

// Need help with your restaurants marketing strategy? Let’s chat.

Email us at: [email protected]

// LET'S CONNECT: 

// Got questions? Submit your questions for a future Q&A episode at https://www.makingdoughshow.com/ 

#RestaurantMarketing

The Ultimate Restaurant Marketing Guide  and all our FREE Resources at https://www.makingdoughshow.com/resources

People quit continually, this is a sad reality in the restaurant industry that we need to battle every day as restaurant owners and managers. We need to have a retention strategy in place to keep our employees in our company, especially the good ones. First, we need to understand why people actually leave their jobs. 

There are 6 main reasons why restaurant workers abandon their posts: 

// WHO:  Matthew and Hengam Stanfield are the owners of two restaurants in San Antonio. Their background is in engineering. They tripled their restaurant sales in less than 5 years with 0 prior restaurant experience.  They are passionate about helping you own and run a profitable restaurant that does not own you! 

// Need help with your restaurants marketing strategy? Let’s chat. 

Email us at: [email protected] 

// LET'S CONNECT: 

// Got questions? Submit your questions for a future Q&A episode at https://www.makingdoughshow.com/ 

#RestaurantMarketing

The Ultimate Restaurant Marketing Guide  and all our FREE Resources at https://www.makingdoughshow.com/resources

How do you handle donations and sponsorship requests for your restaurant?

If you've been in the restaurant business for more than a week, you already know that some people are walking in, sending emails or calling to ask for donations or sponsorship, and we can't blame them for that.

They are nonprofit organizations supporting a league team or educational institutions, etc., and they need money for different kinds of stuff. So they come to local businesses to ask for some financial assistance, and it happens all the time.

The way we handle those is very crucial with how we build our brand, we want people to see us as a business that honors people. How to graciously say yes or no, and how can we partner with these organizations to serve them better long term is significant for our business.

In this show, you will give you 6 tips on how you can handle donation and sponsorship requests like a pro:

// WHO:  Matthew and Hengam Stanfield are the owners of two restaurants in San Antonio. Their background is in engineering.   They tripled their restaurant sales in less than 5 years with 0 prior restaurant experience.  They believe every restaurateur deserves owning a restaurant that does not own them.

// Need help with your restaurants marketing strategy? Let’s chat. Email us at: [email protected] // LET'S CONNECT:

// Got questions? 

Submit your questions for a future Q&A episode at https://www.makingdoughshow.com/ 

#RestaurantMarketing

The Ultimate Restaurant Marketing Guide  and all our FREE Resources at https://www.makingdoughshow.com/resources

Why do employees quit in the restaurant industry?

If you have been in this business for more than a day, you know that this is one of the toughest issues that we deal with and you already knew the problem at hand, it takes a long time to get somebody up to speed.

We don't have enough people, especially in this field where applicants are not necessarily of good quality, and sooner or later they will quit.

To be honest, most restaurant employees just quit today, and two days later, they get another job somewhere else so this is a huge problem we have and the truth is, this problem will never go away. It has been forever and it may continue being there.

In other words, this is an industry with a high rate of turn-over.

The reason we are talking about this is that if we do not fully understand why our people quit, you are going to get confused. Always remember this, do not take things personally.

People quit.

Some of the external factors that are not even in our control are the reasons why people resign sooner or later.

You need to have a strategy to battle each of those reasons and gradually reduced the percentage of people who quit or increase how long they stay, their retention rate.

We are going over 6 various reasons and having a strategy to combat these different factors one at a time! To learn more about this, subscribe now to our YouTube Channel, Making Dough Show!

// WHO:  Matthew and Hengam Stanfield are the owners of two restaurants in San Antonio. Their background is in engineering.   They tripled their restaurant sales in less than 5 years with 0 prior restaurant experience. They believe every restaurateur deserves owning a restaurant that does not own them.

// Need help with your restaurants marketing strategy? Let’s chat. Email us at: [email protected] 

// LET'S CONNECT:

// Got questions? Submit your questions for a future Q&A episode at https://www.makingdoughshow.com/

#RestaurantMarketing