RESTAURANT STRATEGY

By Chip KloseBusiness Education Self-Improvement Marketing

Ranking
29th
on Marketing
Favorites
36
Followers
Typical duration
23 min
per episode

Based on Podcast App listening data

RESTAURANT STRATEGY episodes

November 12 Why Your Restaurant's Marketing Isn't Turning Into Actual Customers
#602 - Why Your Restaurant's Marketing Isn't Turning Into Actual Customers
BUILD A MORE PROFITABLE RESTAURANT: https://www.restaurantstrategypodcast.com/listeners
*****
If your entire marketing strategy revolves around posting to Instagram, then you've got a problem.
That's what we're discussing today.
19 min
November 09 Your Labor Cost Isn't Too High. Your Team Isn't Productive Enough.
#601 - Your Labor Cost Isn't Too High. Your Team Isn't Productive Enough.
INCREASE THE PROFITABILITY OF YOUR RESTAURANT: https://www.restaurantstrategypodcast.com/listeners

*****
This week's episode is brought to you by: AJINOMOTO
VISIT: https://ajinomotofoodservice.com/

*****
You will never hear me say: "You just have to cut labor."
Never.
Instead what I say often is: "We have to manage labor."
Our choice of words matters a great deal. Why? Because there's more than one way to get our labor percentage in line. Yes, we can run with less bodies. But sometimes that has a negative effect on the operation. It grinds down the kitchen and impacts the guest experience. Just as often, a high labor percentage can simply be fixed by making sure your team is productive. Meaning we are generating more per cover.
That's what this episode is all about.
20 min
November 05 Six Hundred Episodes Later - The 10 Questions Every Restaurant Owner Needs Answered
#600 - Six Hundred Episodes Later - The 10 Questions Every Restaurant Owner Needs Answered
BUILD A MORE PROFITABLE RESTAURANT: https://www.restaurantstrategypodcast.com/listeners
*****
25 years in the industry.
10 years coaching and consulting with restaurants all over the world.
7 years podcasting.
These are the questions I get asked most.
34 min
November 02 THE ULTIMATE GUIDE TO STAFFING - Hiring, Training, and Retaining Great Restaurant Employees
#599 - THE ULTIMATE GUIDE TO STAFFING - Hiring, Training, and Retaining Great Restaurant Employees
We'll help you build a profitable restaurant that actually runs itself: http://rsprofit.com/

*****
This week's episode is brought to you by: MARGIN EDGE
VISIT: https://www.marginedge.com/lp/chip
This week's episode is brought to you by: RIGHTWORK
VISIT: https://right.work/chip

*****
Do you want to know a secret? You don't FIND great employees; you MAKE them.
Instead of relying on a rockstar to walk through the front door, it's about building a system for building them up from scratch. You find people who have the capacity to do what you need them to do... and then you mold them into the best version of themselves.
We've got it all backwards in this industry.
Today's episode rights some of those wrongs.
1 hr 31 min
October 29 Your Restaurant Isn't Competing With Other Restaurants. It's Competing With Staying Home.
#598 - Your Restaurant Isn't Competing With Other Restaurants. It's Competing With Staying Home.
BUILD A MORE PROFITABLE RESTAURANT: https://www.restaurantstrategypodcast.com/listeners
*****
This week's episode is brought to you by: MARQII
VISIT: https://marqii.com/
This week's episode is brought to you by: POPMENU
VISIT: https://popmenu.com/restaurantstrategy

*****
Most restaurants have way more competition than they realize. It's not just the Italian place down the street. Or the taco shop around the corner. It's also UberEats. And the grocery store. And leftovers from the night before. I hate to tell you this... but in this tight economy, you're also competing with the grocery store. Dining out is expensive and people's wallets are tight.
Think about all of that the next time you complain about the competition.
It's way worse than you realize.
Today's episode shares advice on how to recalibrate.
23 min
October 26 Building a Restaurant That Can Scale Profitably with Podcast OG Roger Beaudoin
#597 - Building a Restaurant That Can Scale Profitably with Podcast OG Roger Beaudoin

If you're ready to for a more profitable restaurant that can actually run on its own: http://rsprofit.com/

*****
This week's episode is brought to you by: MARGIN EDGE
VISIT: https://www.marginedge.com/lp/chip
This week's episode is brought to you by: RIGHTWORK
VISIT: https://right.work/chip

*****
Roger Beaudoin is an industry veteran with more than three decades of experience under his belt. He's built restaurants, bought restaurants, sold restaurants, and saved restaurants. His podcast is one of the OGs in our industry. I'm lucky to have the chance to sit down with him on today's episode.
WEBSITE: https://www.restaurantrockstars.com/
EMAIL: [email protected]
39 min
October 22 How Much Should a Restaurant Spend on Marketing?
#596 - How Much Should a Restaurant Spend on Marketing?
BUILD A MORE PROFITABLE RESTAURANT: https://www.restaurantstrategypodcast.com/listeners
*****
This week's episode is brought to you by: MARQII
VISIT: https://marqii.com/
This week's episode is brought to you by: POPMENU
VISIT: https://popmenu.com/restaurantstrategy

*****
"How much should I be spending on marketing?"
It's a question I get asked all the time, and on today's episode I'm going to put it to bed. I'm going to answer it specifically, directly, thoroughly. Tune in.
15 min
October 19 How to Grow a Successful Restaurant Brand Without Losing Your Freedom (LIVE COACHING)
#595 - How to Grow a Successful Restaurant Brand Without Losing Your Freedom (LIVE COACHING)
INCREASE PROFITS IN YOUR RESTAURANT: https://www.restaurantstrategypodcast.com/listeners

*****
This week's episode is brought to you by: AJINOMOTO
VISIT: https://ajinomotofoodservice.com/

*****
This is a live coaching session that was recorded and shared with Gianna's permission. It's often difficult to explain what coaching looks like, feels like... so we're going to do a better job of showing you on this podcast.

"I've built a successful restaurant. It's profitable and requires less of me every single day. I'm ready to scale, but not sure the best path. What are my next steps?"
That's the problem that was brought to the session. Over the course of 20 minutes, we dig deep to get to some answers.
28 min
October 15 What Should Your Restaurant’s Labor Cost Actually Be? - You Cannot Cut Your Way Out of a Bad Schedule
#594 - What Should Your Restaurant’s Labor Cost Actually Be? - You Cannot Cut Your Way Out of a Bad Schedule
*****
This week's episode is brought to you by: OVATION
VISIT: https://ovationup.com/chip/

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Everything I believe about managing labor. Take notes.
*****
LEARN MORE about the P3 Mastermind: http://rsprofit.com/
25 min
October 12 What Should Your Restaurant’s Food Cost Actually Be?
#593 - What Should Your Restaurant’s Food Cost Actually Be?

*****
This week's episode is brought to you by: AJINOMOTO
VISIT: https://ajinomotofoodservice.com/

*****
Let's talk through the numbers... so you can really understand the difference between THEORETICAL and ACTUAL food cost. And let's talk about variance... and spoilage... and waste...
Why?
Because staying on top of your COGS % will make you more money. And that's the whole point, isn't it?
*****
LEARN ABOUT THE P3 MASTERMIND: https://www.restaurantstrategypodcast.com/listeners

23 min

About RESTAURANT STRATEGY

From the publisher's feed

The Restaurant Strategy podcast is dedicated helping independent restaurant owners increase the profitability of their restaurants and grow. The show is hosted by industry expert Chip Klose, who asks…