If you're considering starting your own brewery, restaurant, food truck or cafe then you've probably thought a little about what to name it. In this episode I give you my advice and things to avoid when determining what to call your establishment.

Need help with naming? Check out http://www.aviditycreative.com/howitworks.

Adam discusses current trends in restaurant and brewery branding and design with Joseph Szala, the creator of Grits and Grids, which is a curation of great restaurant branding examples.

Take in advice from these two experts on how to find your true brand message and what things to shy away from. They discuss current design trends, menu trends and advice, and much more.

http://www.gritsandgrids.com

Start your brand with minimal time of your own at http://www.aviditycreative.com/howitworks

Business planning, property, equipment, recipes, testing, canning, distributing, promoting and more. All topics we cover with Dan Heiderscheit, the founder of Firetrucker Brewery in Ankeny, Iowa.

Want to know what steps to take to start your brewery? This episode is just for you.

http://www.aviditycreative.com/howitworks

Ever wonder how you get your brewery or restaurant on one of those "Top Ten Places to Eat" blogs? Nick Lucs is the founder of desmoinesfoodster.com and has some great input for how you can use the reach food bloggers to promote your establishment.

We cover topics like 'is it ok to contact bloggers first?' and 'what's the difference between a blogger and a critic?'.

http://www.desmoinesfoodster.com

http://www.aviditycreative.com/howitworks

I recently came across an interesting video with Jon Taffer, the host of a popular TV show, Bar Rescue. He was giving advice to a caller about how important it is to retain customers at a restaurant and how to attract customers and get them to come back. In this podcast I explain his idea and how to go about executing it.

Here's the video in reference: https://youtu.be/PIjTUCUP5FM?t=44m

One of the most memorable and important parts of the customer experience at your restaurant is the menu. Is it easy to read and understand? Is it organized? Is it overwhelming and not appetizing?

I've got three ideas you can implement right away that will improve the experience for your customers.

Chefs John Ross and Todd Stein discuss the benefits of starting a restaurant group using their B Hospitality Co. in Chicago as an example. Among hospitality groups we discuss topics like concepts and financing your restaurant.

Wondering how to build up your social media channels to fuel your restaurant, brewery or food truck? How do you gain followers? How do you handle complaints? Chris Corley, Christina Miller and Matt Keck from VML in Kansas City join as guests to discuss how they conquer social media with Wendy’s. It’s “Fresh, never frozen” awesomeness in this episode.

Facebook recently made an announcement of a change to their algorithm that will take attention away from business pages and provide more content from family and friends. How will this effect your restaurant's page and how can you gain more followers organically on all of your social pages? Find out in this episode.

What things should you be looking for when hiring for your restaurant? How do you handle under performing employees? What makes for a good head chef? Scott tells us his thoughts on these topics and more in part 2 of our conversation.