This week we’re going to talk about how your Point of Sale system is a real gold mine of information just waiting for you to dig into and use to make better decisions in running your restaurant. It is sad that most restaurants do not take advantage of the reports and data that their system can offer. You have to not only know which reports are the most valuable, you also need to know how to turn that information into action that increase profits.

The big key here is focusing in on the RIGHT data. Many restaurant owners are not very effective when it comes to using the data that is generated daily from their point of sales system. There is so much great information buried inside those reports. You can become very successful if you know just where to dig for data!

To help me find a cure for this I am happy to welcome Allison Tetreault from Toast POS to the show. Allison is a graduate of Wheaton College magna cum laude with an English major and a concentration in Contemporary Media and Culture. She has been the Marketing Content Coordinator for AG Salesworks, the Content Marketing Coordinator for the QuotaFactory and is currently the Content Marketing Specialist for Toast POS in Boston.

This week we’re going to talk about the double edge sword of social media and online reviews. You have to be blind to the fact that social media and online review sites like Yelp! can either drive traffic to your restaurant as well as slow down the number of guests coming in your door. Social media can be a cruel mistress if not respected and treated properly.

To help me find a cure I am pleased to welcome my friend and restaurant marketing expert Joe Welsh to the show.Joe’s 25 years’ experience in sales and marketing within the food industry coupled with his marketing services development has given him the insight to understand both sides of the desk in creating programs that deliver results.

He has developed programs for Keebler, Nabisco, Pepsi, US Foodservice, Performance Food Group, Gordon Foods and many others.

Brian Duncan knows quite a few things about creating culture. He is the founder and winemaker for the BIN 36 wine brand for over 14 years. From 1999 to 2013 he was the partner and wine director for the BIB 36 Restaurant Group. Brian was on the cutting edge in the development of the wine bar concept. When I worked in Chicago for Wolfgang Puck, BIN 36 was my frequent hangout. To listen to Brian talk about wine is almost hypnotic. He shares the same passion for making wine as it does in motivating and developing high-performance teams.

Join us for the launch of The Restaurant Prescription™ Podcast! To get things off the right way, we’ll be talking to Chef Christopher Hill, a 2 time TedX Speaker, writer and entrepreneur who is going to discuss a common aliment in the restaurant industry, branding & passion. You might have had it and then maybe lost some. Chris will show you how to rekindle that fire you once had. Plus, he will be giving away a copy of his new ebook, “ Beyond the Line: Cultivating a life and career that matters”.

The restaurant industry can be brutal! Long hours, huge physical demands and a nocturnal lifestyle have taken down many. Adam Lamb is an executive chef and an executive coach on a mission to help others stop the stress in kitchens.

My guest Adam Lamb has seen the effect of stress, burnout and unhealthy lifestyle choices that plague the restaurant industry. We’ll talk about the aliment of burnout and the cure to avoid it!