Restaurant Whisperer, Owners with a niche who love support and inspiration.

Third in a three part series on Social Media Marketing with Malia at Millenial Marketing. Malia, the owner of Millenial Marketing, and Martha, host of Holy Guacamole, talk through the most Frequently Asked Questions Malia receives regarding social media. Chances are you have asked some of these questions yourself, and know that social media is forever shifting and changing, and you might need an update. Want to know more, and talk to Malia about your project, here is the website, and if you want to see how they present themselves in social media, here is their IG .

This episode reflects the Sixth Pillar of the Six Pillars of a successful Business. The Sixth Pillar is about hospitality. Social Media is like an invitation to come in to a restaurant, cafe or business. Whether you create your own content of need help with a marketing plan, or if you wish to turn over the project to professionals, this episode will satisfy curiousity with the voice of an expert. 

Continuing our series on experts in our field, today we have on Tom Suchuch to discuss the NM high school culinary program, ProStart. This is a national program with state level programs.  ProStart is part of a necessary conversaton about our current hiring challenges in the restaurant industry. The difficulty in finding and retaining either experienced and/or trainable staff is our latest challenge The industry business model is evolving quickly and restaurant owners have to adapt. Tom Schuch is a perfect choice -- his expertise as the Education Director in New Mexico's chapter of the National Restaurant Association can allow us to think about other avenues to find for hiring people. 

Tom Schuch has extensive experience. Tom has been in the food and beverage industry for over twenty years, is a ServSafe instructor with NMRA for the last 3 years and now is leading the ProStart progam. He leads other educational initiatives including ServSafe, Alcohol Server, and ManageFirst certifications.   He also serves as the Executive Director of the Hospitality Industry Education Foundation.

Links mentioned in this episode:

[email protected]

Here is their links mentioned in the show. This episode is intentionally making and effort to seed this information to food and drink businesses around the country. 

Second in a three part series on Social Media Marketing with Malia at Millenial Marketing. Malia, the owner of Millenial Marketing, and Martha, host of Holy Guacamole, talk through the most Frequently Asked Questions Malia receives regarding social media. Chances are you have asked some of these questions yourself, and know that social media is forever shifting and changing, and you might need an update. Want to know more, and talk to Malia about your project, here is the website, and if you want to see how they present themselves in social media, here is their IG .

This episode reflects the Sixth Pillar of the Six Pillars of Business. The Sixth Pillar is about hospitality. Social Media is like an invitation to come in to a restaurant, cafe or business. Whether you create your own content of need help with a marketing plan, or if you wish to turn over the project to professionals, this episode will satisfy curiousity with the voice of an expert. 

Claire and Brandon, owners of Sura Korean BBQ and Tofu House on Long Beach are our guest today. They have a long and lusterous history with this place. Claire and Brandon took on the project of giving Korean BBQ a refreshed and contemporary feel. It included improving from within, adding a patio, and improving the kitchen. They faced challenges, and do not stop!  This episode is for you if you need a shot of confidence with a side of awareness that you can make improvements and be happy with them. 

We are starting a new thing on the show. In our episode with Cajou Creamery, Nicole Foster sent the following question to Claire and Brandon, "Tell a time when you were very afraid of doing something , and you did it anyway, and tell us what the outcome was?"

This episode was chosen to give examples from two pillars of the Six Pillars program -- First Pillar and Third Pillar.  The first pillar is about branding and strategy. Know your niche, and continue to refine your definition of your niche in the language you use on your website, in social media. The third pillar is about operations. Sura has revised and tidied up their systems and renovation , and know that it takes time, happens slowly and cannot be rushed.  

Want to know more about Sura Korean BBQ and tofu house?  Hop over to Sura's website. Their IG is packed with good, consistent messaging. 

Enjoy listening. We appreciat you listening, and would love a reiew when you are inclined. 

First in a three part series on Social Media Marketing with Malia at Millenial Marketing. Malia, the owner of Millenial Marketing, and Martha, host of Holy Guacamole, talk through the most Frequently Asked Questions Malia receives regarding social media. Chances are you have asked some of these questions yourself, and know that social media is forever shifting and changing, and you might need an update. Want to know more, and talk to Malia about your project, here is the website, and if you want to see how they present themselves in social media, here is their IG .

This episode reflects the Sixth Pillar of the Six Pillars of Business. The Sixth Pillar is about hospitality. Social Media is like an invitation to come in to a restaurant, cafe or business. Whether you create your own content of need help with a marketing plan, or if you wish to turn over the project to professionals, this episode will satisfy curiousity with the voice of an expert. 

This episode is a story about one of the best things in life -- ice cream, and it's plant based for all the good reasons!  Listen and learn how this co-founders couple Nicole and Dwight conjured their sons' milk allergy into the joy ice cream brings into any family.  Co-founder, father and chef, Dwight Campbell has exhaustive culinary skills -- serving steak dinners for 500 on a given evening. He experimented and tinkered with almonds and then cashews to create a plant-based ice cream recipe. Co-founder, mother and entrepreneur, Nicole Foster who is a lawyer and plant forward eater has harnessed this delicious dessert into an ice cream shop, and now is scaling up with a copacker. It's engenuity, resourcefulness and perserverence!  

The journey started in Baltimore and like so many Baltimore-firsts is stepping up to serve culturally creative flavors as an outpouring of their Jamaican heritage and their sophisticated global outlook. 

This episode reflects two pillars of the Six Pillars of Business Success. Pillar 1 -- brand and strategy, and Pillar 5 -- their ability to secure their co-packing and packaging which leads to many avenues of distribution. 

Brahm is the farmer at the regenerative farm at The Inn at Shaker Mill Farm. Listen to this episode as an expert on how regenerative farming, is much like speaking another language in it's ability to give you new perspective, and positive perspective on life. This episode is as much about the life force that you carry in your daily life as it is about how regernative farming is the life force for our planets future. 

To learn more about the work Brahm is doing at the farm, and the work Michael and others are doing at the Inn at Shaker Mills Farm, please listen back to Episode 111, or look them up and find out about workaways, retreats or a stay at the Inn with a view of the waterfall in the Waterfall Room. 

In our episode we reference the following: Inn at Shaker Mill Falls You Tube Channel. Brahm referenced their Food Forest videos. Here is the link.

What makes a bar work? How do you make the math work?  And how do you keep it working for  years to come? We interview UK based Tyler Zielinski to get his opinion. He writes for PUNCH, Food & Wine, London Evening Standard, Eater, Class Bar Mag, Condé Nast Traveler and more. And he is a Brand and Hospitality Consultant for bars, spirit companies and industry events. Our loyal listeners, intellectually curious business owners, want to know better ways to improve their business, in an ever changing environment. This episode will suit you if you own a bar, run a business with a bar, or need a refresher to get your mind thinking of how to make the small changes that make a big difference. 

Tyler shares that owners should be in the habit of costing your bar menu.  Here is the link to the Bar Metrix costing seminar mentioned in the show. Our geeky team and listeners always appreciates resources on numbers and math.  This episode explores Pillar I and III, of the Six Pillars of a Successful Business. Pillar I explores the message, mission and brand. Pillar III explores the systems that make your business operate, and operate efficiently. 

If you wish to learn more about Tyler Zielinski, follow him on Instagram here, and if you want to learn about his seminars look on IG, the next session is called "Building Your Bar's Brand Through Communications". Tyler, we support your efforts to share your knowledge and educate those who are curious for more!

Line abandonment falls into an operational topic, which is Pillar 3, in the Six Pillars of a Successful Business. How does it happen? In the restaurant industry customers leave a line before completing their intended transaction, which in this case would be ordering their food and dining at the restaurant. This phenomenon can occur in various contexts, such as waiting in line to place an order, waiting for a table to become available, or waiting to pay the bill.

Here are the factors that can contribute to line abandonment in restaurants:

• Long Wait Times: If the wait time in line is perceived as too long, customers may become impatient and decide to leave rather than wait for their turn.
• Inefficient Processes: If the ordering, table allocation, or payment processes are slow or disorganized, customers might opt to abandon the line due to frustration.
• Perceived Value: If customers don't perceive the value of the food, service, or overall experience as worth the wait, they might choose to abandon the line.
• Lack of Communication: If customers are not informed about the expected wait time or if they are left uninformed about delays, they might abandon the line in confusion or annoyance.
• Physical Discomfort: Standing in line for an extended period can be physically uncomfortable, especially if there's limited seating or poor weather conditions.
• Competition for Alternatives: If there are other nearby restaurants or eateries with shorter lines or quicker service, customers may abandon the current line to seek faster alternatives.
• Limited Patience: In today's fast-paced world, some customers may simply have a lower tolerance for waiting and may choose to abandon a line if they feel it's taking too long.
• Impulse Decision: Some customers might not have a strong commitment to dining at a specific restaurant and may impulsively decide to leave the line if they see something more appealing elsewhere.

Reach out to Restaurant Strategist, Martha Lucius if you have operational issues and you need help resolving them, and becoming more proactive in your business. 

Following the request from many listeners we felt a discussion on The Bear was worth a slight detour from our regular format. That's why we asked Jenny to come back and discuss The Bear, Season One with Martha.  Starting off with a quote from the article by Carina Chocano from NY Times, called How ‘The Bear’ Captures the Panic of Modern Work. Jenny and Martha discuss various elements Chocano reveals, and other elements worth further exploration. Please see Season 1 before listening, so any spoilers do not disappoint you, our listener.

As service people, we debate "how accurate is The Bear?", how accurate is the toxic atmostphere? how realistic is the brigade and the vibe of the kitchen? and how likely or unlikely are the characters? 

There will be another Jenny and Martha hour for Season Two.