Making Dough Show | Restaurant Show

Making Dough Show | Restaurant Show

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Making Dough Show | Restaurant Show episodes

  • 42. THE IMPACT OF RESTAURANT UPSELLING | Restaurant Marketing

    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

    14 min
  • 41- RESTAURANT SOCIAL MEDIA MARKETING 2019 STRATEGY

    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 

    • How social media has changed in the last few years.
      • I’ll share 3 things that used to work but no longer works in 2019 so you can see if you are using the platform not effectively.

    • We’ll talk about 7 things that WORKS like a charm in Restaurant social media marketing 2019.

    • Then we are talking about FACEBOOK ADS. What works and what doesn’t when it comes to FB ads and how to make the most of it.

      • // 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. 

      26 min
    • 40. YOUR RESTAURANT DISASTER PLAN | 5 STEPS

      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.

      19 min
    • 39. HOW TO OPEN A RESTAURANT WITH NO MONEY

      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. 


      19 min
    • HOW TO OPEN A RESTAURANT WITH NO MONEY

       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: 

      1. Build Out a new restaurant 
      2. Buy an existing restaurant 

        3. 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.


        5 min
      3. 38. MARKETING NUMBERS TO TRACK | RESTAURANT Marketing

        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

        37 min
      4. 37. 5 RESTAURANT MARKETING TIPS | SMALL TOWN MARKETING IDEAS

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


        We are chatting about 5 Small Town Restaurant Marketing Ideas. 

        • Be KNOWN: Your mission is for every 6000 people to KNOW you, taste your food. Give them reasons to love you
        • HOW TO RAISE PRICES WITHOUT LOSING CUSTOMERS: https://www.youtube.com/watch?v=s41n5...


          • 5 Small Town Restaurant Marketing Ideas: 

          1. Partnering with the local schools
          2. Are you taking samples to businesses to 3 to 5 mile radius? Coffee and Pastry 
            3. Bulk Recurring Orders - weekly pastry? Coffee service?! 
          3. (Touristic: ) Hotel’s are your best friend! Drop off an exclusive offer 
          4. Your Google Plus, Yelp, Trip Advisor: Add description of the restaurant. What’s special about your restaurant? What should I try when I come in? 
            5. SEO in the description: name of the town (in French and English)
            Search of Restaurants in your town, your restaurant comes as the 5th option
            Photos of every single dish 
            Photo of your outside sign 
            Photo of your environment and your people 
          5. You need a basic website. So people can see your menu! A photo of your menu! 
            6. Google posts 
            On Yelp, or Facebook include your menu there and send folks there.. 


            • 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. 

                • #RestaurantMarketingIdeas #SmallTownMarketing

                20 min
              • 36. To Coupon or not to coupon? | Restaurant Marketing

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


                How to Run a Successful Coupon Marketing Campaign? 

                First we need to consider the pros and cons or coupons. Also, the season your restaurant is in.  Your current customers and their expectation as well as your competition! 

                The correct way of viewing coupons is NOT to grow sales for an evening but rather, it's more about gaining new customers for life! 

                Type of Coupons: 

                • Flat-Rate Coupons
                • Percentage-Based Discounts
                • A complimentary Gift
                • BOGO 
                • Combo deals 
                • Time-based discounts
                • Loyalty Cards 

                  • In this show I share with you the logistics you need to consider when it comes to offering coupons.  What has worked for us and much more! 




                  37 min
                • 35. Raise prices without losing customers | Restaurant Marketing

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


                  Is it time increase your prices again?

                  Today I am sharing with you how we are increasing our prices yet again right before June and the summer season. 

                  • 6 ways to increase the Perceived Value of your food
                  • A step by step process to follow to assess is you should increase your prices and how to go about it 
                  • And of course, all the logistics to consider 

                    • You servers don’t want to be confronted with an angry customer and in the case of our manager she is scared by just one customer considering we sell hundreds of calzones every month! 

                    When was the last time you increase your prices? 

                    If it’s been more than a year, you may want to consider that this month. Specially as we enter the summer season where you will hopefully get a boost of sales. 

                    Here is the reality that your staff and customers don’t know about: 

                    1. There is inflation and the cost of food increases year after year. 
                    2. In this economy in order to get high quality candidates to apply to work for our restaurants, you need to be able to pay competitively. 
                    3. The property taxes continue to increase year after year and if you are leasing it’s directly passed through from your landlord to you. 

                      4. One of the ways to combat these realities and difficulties is by increasing prices! 

                      When you increase prices here is what happens: 

                      • Your gross sales will increase 
                      • Your labor % will reduce since it’s proportional about sales 
                      • Your food cost % will reduce since it’s proportional about sales   


                        • Sort Out Logistics: 

                        • Update your to-go menu
                        • Update your Menu board
                        • Update POS system
                        • Update pricing listed on your website  
                        • Update Discounts/ combo deal  
                        • Communicate with your Servers and come up with a script 


                          • 30 min
                        • 34. An UNEXPECTED way to GROW your Restaurant

                          I know you want to Grow Your Restaurant and today we are talking about an unavoidable and painful part of growing any business. 

                          Subscribe to the show to not miss an episode. 


                          Got Questions? Feedback?  

                          Submit it on our website: www.MakingDoughShow.com

                          6 min

                        About Making Dough Show | Restaurant Show

                        From the publisher's feed

                        How do I grow my restaurant sales? What actually works in restaurant marketing: messenger bot, mobile marketing, email, Facebook ads, monthly promotions, events, fundraisers.. How do I track the results? How do I lower food cost and labor so we are more profitable? How do we retain staff?

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