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

2 Main enemies of our restaurant:

// I don’t know you

// I forgot about you 

- We constantly want to get new customers and to be known! 

- That’s not enough! 

- We need tactiques to be ON TOP OF THEIR mind. 

- The 4 classic ways to do that are: 

Email marketing 

Text marketing 

Organic Social media posts

Mailer 

The best ways: text message marketing, and email marketing! 

Keys: 

- Consistency: weekly to be TOP of mind

- Batching - Quarterly System  

- Automation: using software to automate the next 13 weeks and FORGET it! 

- Text, Email 

DOUGH MAKING PLAN: 

- Next SHOW we are talking about WHO USES text Message marketing in 2019! Papa John’s, Subway.. I’ll share with you HOW they are maximizing this tool to make some DOUGH

- Have you done the math? The open rate, and average ROI? 

- Want to talk about how our team can help you get started on Text Message Marketing? Click on the link below.. 

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 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

In the last couple shows we’ve been talking about UPSELLING and making some dough! 

We talked about: 

The easiest upsell is the 2ND Drink! 

Upselling the 1st Drink: 

Upselling 2nd drink: 

DOUGH MAKING PLAN: 

SUBSCRIBE - next show we are talking about the biggest mistakes our servers make when it comes to upselling 

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 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/

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

In today’s show we are talking about 5 Ways to REDUCE your ticket times and exceed your customers expectation. 

How a restaurant got a 1 star review because the restaurant employees had ice cream!  Create standards Communicate standards Training according to standard, give raises according to the standard.  

Track it: create a VCB (visual control board) Provide tactical training Reduce distance BATCH  Make it fun! 

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

Last episode we talked about THE math behind upselling and how $1 per ticket can impact your sales + $52K or - $52K

Ask your servers which one these 5 reasons is why they EACH don’t consistently upsell.  Talk about it!

And talk about HOW WE ARE GOING to fix this as a team since we all understand it’s a WIN WIN WIN 

Got questions? 

Anyway we can help you with your marketing?  Email us at [email protected]

SUBSCRIBE - next week we are talking about the easiest upsell

// 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/

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

Episode 35 - how to increase prices without losing customers:   https://www.youtube.com/watch?v=s41n5KsNGk8&t=45s

Do your servers fully understand the impact of upselling?  

Have THEY done the math? Have YOU done the math to calculate the opportunity at hand if you simply increase your AVG ticket by 1 dollar?  

Today we are chatting about the real impact of upselling!  

DOUGH MAKING PLAN:  

Have YOUR servers do the math! What’s the AVG # of tickets,  what’s your AVG ticket and if it was $1 higher per YEAR.  Have THEM pull out the calculator and do the math!  In the next episode we will talk about 5 actual reasons why your servers do not consistently upsell aside from the math!  

The absolute easiest upsell that would require minimal training and 8 out of 10 customers always say yes to!  Subscribe.  Got questions? Anyway we can help you with your marketing? 

Email us at [email protected] 

// 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: 

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

Our greatest enemy in the restaurant business is OBSCURITY and social media can be the cure. 

But, if you are continuing to use social media in 2019 like it’s 2017 then you are not maximizing this powerful tool and most likely losing a lot of money and getting frustrated. 

Today we are talking about 

// Need help with your restaurant marketing strategy?

Let’s chat. Email us at: [email protected]

// Download our FREE Guide: 52 Ways to GROW your Restaurant sales on our website:

https://www.makingdoughshow.com/resources

// HOW TO MARKET YOUR RESTAURANT ON FACEBOOK GROUPS

https://www.youtube.com/watch?v=SXO_kbV7m5Y

// 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/

// 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

Do you have a disaster plan in place when the disaster hits your restaurant?

Today I share with you our little disaster experience this week! I also share with you

5 steps to come up with your own Disaster Plan.

1- Have a sequence of critical equipment and services you need to function. The non negotiables.

2- Have a list of service companies, their contact information and phone number somewhere in the store easily accessed by management. So in case of an issue, you don't waste minutes finding a reliable plumber and etc.

3- Stay calm. In the show I give you a practical tip on how to stay calm in the midst of chaos.

4- Learn to be handy and tech savvy - just a little! For two reasons, if you can fix small things around the restaurant and at least trouble shoot you can save yourself hundreds of dollars, and the second reason is that if a technician smells ignorance, he'll have you for lunch! Now, not all technicians are like that of course.. But there are many of them out there!

5- Have a Disaster budget, repair budget. If you have a budget, and consider the cost, then, you'll be far less stressed and shocked WHEN the disaster hits. Again, not if but WHEN. 

#RestaurantMarketing #disasterplanning

// 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/

// 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.

How to Open a Restaurant with no money?

Maybe you feel stuck working at a restaurant for years and you are researching online ways to open a restaurant with no money which is a question I received from Joseph. Joseph sent us a message on our website. You can do the same, go to our website MakingDoughShow.com, scroll down and submit your question and I’ll be happy to cover it in a future show. 

Joseph is passionate about cooking and he asked me how he can open a restaurant with no money. 

Let’s talk about why you need money to open a restaurant! 

We have 2 scenarios: 

Build Out a new restaurant 

Buy an existing restaurant 

Building out a restaurant from scratch can cost anywhere between 50K to 70K.. 

It would involve a landlord giving you somewhere around 90 days after which the rent will start. 

You have 90 days to BUILD the restaurant OUT. I mean, flooring, gas pipes, plumbing, makeline, walk in and other refrigeration, plates, forks, stove, AC unit, POS, bar, tables, chairs.. Everything. You get the idea!  I strongly not recommend a Build Out if you are new OWNING restaurant. 

Owning vs working at a restaurant is very different. 

---- 

Ok. we narrowed down your options to 1: buy an existing restaurant. You have a few options when it comes to buying an existing restaurant:  The restaurant is closed and it’s an asset purchase The restaurant is operational and it is failing = at break even point or below break even point = you make 0 to negative amount of money at the end of the month in terms of PROFITS. 

When we bought our first restaurant, it was making around $450K a year which is good bit of pizza if you consider and it was a few hundred thousands of $ BELOW breakeven as in, after making hundreds of thousands of $ you have 0 profit. 

These are your 2 options and that is why the owner is selling! 

Let’s talk about Asset purchase. Here there are also 2 options: 

Asset purchase means you are purchasing the physical assets of the restaurant. Ovens, makelines, furniture, cooking appliances, tools and etc. 

This amount varies depending on the asset you are purchasing

NINJA Tips: 

You can hire an equipment appraisal person to come in and appraise the asset! As in, the owner and the broker say it’s 35K and maybe the actual value of the asset is $25K and you pay an equipment appraisal person $400 and that can save you a few thousands of dollars.

We bought a restaurant for 40K and the assets looked wonderful and we had to re-purchase and replace the makeline, the AC unit, 2 refrigeration units within the first MONTH. If I could go back, I would definitely hire a kitchen equipment appraiser. 

If the restaurant is below breakeven at the time of purchase, you MUST have a very strong marketing plan in place friend or you will be decimated.

// Need help with your restaurant 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/

// 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. 

 How to Open a Restaurant with no money 

Maybe you feel stuck working at a restaurant for years and you are researching online ways to open a restaurant with no money which is a question I received from Joseph. 

Joseph sent us a message on our website. You can do the same, go to our website MakingDoughShow.com, scroll down and submit your question and I’ll be happy to cover it in a future show. 

Joseph is passionate about cooking and he asked me how he can open a restaurant with no money. 

// Need help with your restaurant 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/

// 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. 

Let’s talk about why you need money to open a restaurant! 

We have 2 scenarios: 

Building out a restaurant from scratch can cost anywhere between 50K to 70K.. 

It would involve a landlord giving you somewhere around 90 days after which the rent will start. 

You have 90 days to BUILD the restaurant OUT. I mean, flooring, gas pipes, plumbing, makeline, walk in and other refrigeration, plates, forks, stove, AC unit, POS, bar, tables, chairs.. Everything. You get the idea! 

I strongly not recommend a Build Out if you are new OWNING restaurant. 

Owning vs working at a restaurant is very different. 

I talk about this in the show. It requires a totally different sets of skills to OWN vs work (server, chef) at a restaurant. 

A build out is very stressful and expensive. You need to make hundreds of decisions and if you are tight when it comes to money it’s not recommended.

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

In today's show I take you behind the scene of the numbers we track on a daily and weekly basis to ensure week after week we are on track to hit our monthly sales goals. 

Running Your Restaurant by the Numbers is key and it must be managed on  a weekly basis.

// 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/

// 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. 

#RestaurantMarketingStrategy