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

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

Is the majority of people know your restaurant in your city or town?

If your answer is yes, that's great! But if not, you might be a victim of the greatest enemy every restaurant owner in this business could ever have, OBSCURITY!

In this show, you will learn about a creative marketing concept that is easy and affordable and only requires a little bit of creativity and hustle to make it successful, the Guerilla Marketing Strategy. You must know this because it can you 3 advantages:

Imagine this, someone wearing a costume like a pizza, a taco or a burger outfit, holding and dancing with your restaurant's sign during lunch and dinner rush hour on the busiest street near your restaurant!

Would it draw attention? Definitely yes, who wouldn't take a look at a dancing pizza, a taco or a burger guy on the roadside, right?  This marketing strategy is a great example of  Guerilla Marketing.

// 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

Why is it important to conduct a Location Analysis for your restaurant? 

Are you planning to start your own restaurant very soon? Or are you looking into opening your next location? What could be the best location for your restaurant? Then better start making your restaurant location analysis now! 

In this show, we are giving you 13 factors to consider before you choose a location for your restaurant:

1. Visibility

2. Traffic: Foot and Car

3. Speed limit

4. Access

5. Parking

6. Location history

7. The 3-5 mile radius density: residential

8. The 3-5 mile radius: business, schools, hospitals, churches, hotels, etc.

9. The 3-5 mile radius restaurants: all restaurants and direct competitors

10. Safety

11. Demographics

12. Psychographics 

13. Rent

You will also learn how important is the location to the success of your restaurant, more tips and things to remember! 

✋Choosing the right location can make or break your business, it’s a permanent decision.

✋ This decision can make or lose you hundreds of thousands of dollars.

✋ Here’s a secret to remember: Effective marketing is MORE important than your location.

✋Beware of love at first sight.

✋Assess the opportunity of the location and identify the gap that you can maximize.

✋Shift your marketing strategy to best serve the 3-5 mile radius of the restaurant.

// 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. 

// 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

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

 3 ways to provide GREAT Restaurants Customer Service | Restaurant Marketing

We all know “good customer service” can make or break our restaurant. 

No matter how good our food is, if the service is inconsistent and all in all poor we gradually go out of business. 

But in order to provide good customer service and identify our shortcomings when it comes to giving bad customer service we first need to define what customer service actually mean in a restaurant.

Speed

Accuracy

Friendliness 

// LET'S CONNECT:

// Got questions? Submit your questions for a future Q&A episode at

// WHO:

Hengam Stanfield is the co-owner of two restaurants in San Antonio alongside his husband Matt. 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. 

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

Minimum 2 Digit Sales Growth:  10% Sales growth MIN

// 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. 

// Got questions? 

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

#RestaurantMarketing

Who uses text message marketing in 2019   

Last Show we talked about the best ways to keep in touch with your customers and increase your repeat business    

Text Message marketing in 2019 has 97% open rate and is a very cost effective way to stay in touch with your customers.    

Today, let’s talk about WHO uses text message marketing in 2019   

Text the word "DEALS" to the phone number 47272 

Papa John’s, Subway, Domino’s, Little Caesars, Taco Bell, Cold Stone, Steak 'n Shake, Applebee's, Burger King, Chipotle, Macaroni Grill (look them up!)   They are all using Text Message Marketing    

Let’s talk about HOW they use this powerful tool to continue to GROW their sales, be top of mind on a weekly basis    

Papa John’s is one of the companies that I’d say uses text message marketing very effectively - that we can learn from!   

A weekly text message   

Texted on the same day of the week  

Texted at the same time of the day!   

Papa John: Fridays at around 4 PM. every. Single.week for the last 5 years that I’ve been a part of their text club SPYING ON THEM!   

We’ve used the same strategy for the last 5 years and have consistently grown our sales.  We’ve over TRIPLED our sales in the last 5 years with 0 prior restaurant experience!    

We have a list of 4,500 customers on our text database 5,000 x 52 = 260,000 texts a year  For over 5 years.  With 98% open rate you do the math!   

I’ve developed a 13 weeks system. We set it and forget it.  We’ve gotten such results using text message marketing that we started to share our system with other restaurant owners and we’ve formed our agency helping other restaurant owners grow their list and GROW their sales.. Get repeat business and make more dough.   

Why these multi billion dollar companies continue to use text message marketing? Because it works!   We usually charge a $300 set up fee and charge $300/ month to manage the whole system for you.   

Our team schedules the texts and you don’t need to learn anything new!   We send you reporting monthly and again, you get to use our systems and templates!   If you use the link below, you can send your first text message for FREE   

Our team will set up the keyword and your first offer for you  You send us your list and our team will send the first text for you.   

Got 1000 people on the list, even if you get say 25 redemptions at a min order of $10   

That’s 25 x $10 = $250   

Oh wait! If you are happy with making dough and working with our team, it would be $250/ month from then on.  

What if you have 5000 on your list?  

What if you want to send 8 texts a month or 8 x 5000 = 40,000  FLAT rate of $250  250/ 40,000 = 0.0062 per text!   

Click on the link below and let’s get you going!   

Got questions, just email me directly at [email protected]   

We can also help you GROW your text message list if you don’t have any.   

Let me know how we can help you.   

DOUGH MAKING PLAN:  

Comment below if on YouTube and let me know if you’ve tried text message marketing and the results you’ve gotten?  

 If you are not convinced yet, know that next week I’ll share with you 5 reasons you should consider text message marketing!   

LET’S GO!   

AND MAKE SOME DOUGH! 

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

Last 3 shows we’ve talked about: 

TODAY, we are talking about the biggest and the most common MISTAKE our servers make when it comes to upselling! Why this matters? 

The biggest mistake our servers make is the way they ask the upselling question! 

Binary answer question = “yes or no answer” question! 

“Left room for dessert”

“Would you like to see our drink menu?” 

Wrong questions! So easy to say NO to! 

The odds of getting a yes is 50% 

Now, if you give the customer 3 options, you simply divided the odds of being told NO to 33%

And the odds of getting a YES TO 66% 

Example: 

“We got the best tiramisu in town! Our pastry chef makes them from scratch daily! They so smooth and creamy! 

If you like chocolate you will totally enjoy it! Would you like to try our tiramisu or our cannoli today?

// Question was: would you like our tiramisu or cannoli? 

Another mistake is not working for the sale! 

// Earn it! People appreciate a little hustle! 

// Take the dessert tray out! Visuals help!  The extra mile! 

DOUGH MAKING PLAN: 

// 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/