Running Restaurants

In this episode we host Brenton Thomas, Founder of Twibi, in a conversation about effective digital marketing strategies for restaurants. Brenton advises starting with Google and Facebook ads due to their high return potential and suggests focusing on conversion tracking and consistent messaging across platforms. He recommends search campaigns and performance max campaigns for targeting high-intent customers and emphasizes the importance of optimizing Google My Business for local SEO. Brenton also touches on the value of high-quality photography and the challenges of adapting to algorithm changes, offering practical tips for small restaurants, including... - Recommendations for channel usage and budget allocation, emphasizing Google ads and Facebook ads - Importance of setting up conversion tracking on Facebook for ad optimization - Utilizing Google ads, including search campaigns and performance max campaigns - Emphasizing the significance of optimizing Google My Business profiles and local SEO - Incorporat

In this quick hit episode, Jason Brooks, Founder & CEO of HospiVation and author of the new book "Every Leader Needs Followers" provides a guide for conducting effective one-on-one meetings with team members. Brooks stresses the importance of listening over speaking, recommending a 35% speaking to 65% listening ratio for managers. Meeting should be divided into three parts: the first for the team member to share freely, the second for the manager to follow up on previous discussions, and the third for the team member to talk about their development and challenges. The approach aims to build strong relationships and empower team members to handle issues independently, minimizing the need for constant managerial oversight. Episode Highlights - How to have effective one-on-one meetings with team members - Importance of listening and engaging in meaningful conversations - Structuring the meeting into three segments - Manager talking for 35% and listening for 65% of the time - Encouraging team members t

This is a short snippet from a recent webinar we hosted with Roger Beaudion of Restaurant Rockstars. Roger discusses how he used his "Difference Dollars" program to creating a culture of appreciation. Used in his restaurants for two decades, Difference Dollars rewarded employees for exceptional performance, fostering a positive culture. It encouraged a culture where excellence was recognized, motivating employees and naturally filtering out those who did not align with the restaurant's ethos. Episode Highlights: - Impacting a restaurant culture - Nomination process - Recognition ceremony - Power of a lasting impact on employee engagement - Influence on new employees - Overall effect on restaurant culture and employee engagement More from Roger & Jaime at https://restaurantrockstars.com/?ref=jaimeoikle & https://www.runningrestaurants.com.

In this episode RunningRestaurants.com Founder Jaime Oikle hosts Jason Brooks, Founder & CEO of HospiVation who shares his expertise on leadership in the restaurant industry from his book "Every Leader Needs Followers." Brooks discusses the importance of understanding KPIs, the benefits of systematic leadership, and the need for effective delegation. He emphasizes the value of an "owner-like orientation" for new employees and the significance of one-on-one reviews for building team relationships. Brooks also highlights his goal to support Giving Kitchen by selling 10,000 copies of his book. The episode offers practical advice for restaurant managers to improve their leadership skills and make a community impact, including... - Importance of understanding key performance indicators (KPIs) and systematic leadership approach - Mastering KPIs and understanding brand-level, multi-unit, and store-level KPIs - Importance of breaking down large targets into smaller, manageable goals - Enhancing employee onbo

In this episode RunningRestaurants.com Founder Jaime Oikle interviews Tony Smith, CEO and Co-founder of Restaurant365. They discuss the state of the restaurant industry, touching on concerns about a potential recession, the impact of inflation, and the ongoing labor challenges. They delve into the role of AI and data intelligence in restaurant management, including forecasting, inventory, and employee scheduling. They explore how technology can give managers time back by automating administrative tasks, allowing them to focus on guest experience and operate more like owners. The conversation also covered the significance of decision-making and leadership within the industry. Tony teases future developments for Restaurant 365, such as tip automation and enhancements to their workforce management suite. The episode concludes with a few book recommendations from Tony & Jaime. Timestamps and other highlights from the episode include: Current industry trends and concerns (00:00:44) Discussion about the unc

This is a short snippet from a recent webinar we hosted with Roger Beaudion of Restaurant Rockstars. Roger discusses the vital role of job descriptions in the restaurant business. He explains that clear, detailed job descriptions are crucial for setting expectations and ensuring employee accountability. Roger highlights the lack of comprehensive job descriptions in many restaurants, leading to employee confusion and poor performance. He details the components of an effective job description, including "key success factors" and precise responsibilities, and advocates for employee acknowledgment of these points to foster accountability. Additionally, Roger touches on the importance of outlining career advancement and cross-training opportunities, emphasizing that well-crafted job descriptions can enhance operational success and motivate staff. Episode Highlights: - Importance of job descriptions in the restaurant industry - Lack of comprehensive job descriptions in many restaurants - Key elements of a well-c

This is a short snippet from a recent webinar we hosted with Roger Beaudion of Restaurant Rockstars. Roger tells an almost unbelievable story of poor service that should open any operator's eyes. The clip highlights the fact that what your employees say & do can absolutely sabotage your business - so hire and train accordingly... More from Roger & Jaime at https://restaurantrockstars.com/?ref=jaimeoikle & https://www.runningrestaurants.com.

In this episode of the Running Restaurants.com podcast Jaime Oikle interviews Ashley Bray about the Bar and Restaurant Expo in Las Vegas this upcoming March. They discuss the expo's events, education, exhibit floor, and networking parties. Ashley highlights several trends including: culinary cocktails with savory and functional ingredients, the rise of non-alcoholic beverages for wellness, as well as the importance of loyalty programs and employee retention for restaurants. The expo promises great industry educational and networking opportunities -- don't miss it! Be sure to check out the episode... Find out more at https://www.barandrestaurantexpo.com & https://www.runningrestaurants.com.

In this episode of the Running Restaurants.com podcast Jaime Oikle interviews Jonathan Rosa, president at Moura CFO. Jonathan shares his experience growing up in a restaurant family and working at Burger King headquarters. He discusses the financial challenges restaurant owners face and offers strategies to improve profitability, such as reviewing financial reports, managing costs, and calculating waste. He also emphasizes the importance of cash flow forecasting and exit planning. Other highlights include... - Differences between big corporate operations and independent restaurants - Slim profit margins in the restaurant industry - Tips for increasing restaurant margins, including raising prices and managing costs - Importance of regularly reviewing and analyzing financial reports - Story of a client improving gross profit through changes and monitoring inventory - The 80/20 principle and focusing on key systems and details - Importance of cash flow forecasting and waste calculation - Exit planning for resta

In this episode of the podcast, Jaime Oikle of RunningRestaurants.com interviews Tom Rutledge, Managing Partner at RDMS Group. Tom is a former chef turned restaurant consultant. They discuss the challenges of restaurant management, including balancing costs, utilizing data, and adapting to the digital world. Rutledge emphasizes the importance of prime cost management, effective use of data, and creative menu planning. He also highlights the need for excellent customer service and effective management in driving revenue. The impact of the delivery economy on the restaurant industry is also discussed. Other highlights included: - The need for a comprehensive approach to restaurant management that combines accounting and operations - The challenge of restaurants not making as much money as they should, despite being busy - The importance of prime cost and finding the right balance between different cost factors - The affordability and importance of data collection for restaurants - The challenge of rising costs

In this episode of the podcast Jaime Oikle of RunningRestaurants.com speaks with Ho Chan Jang (CJ), Co-Founder & Exec Chef of Balance Grille. In this fast paced episode the two bounce around to a number of key restaurant operations topics including... - The backstory and journey of Balance Grille - Challenging the stigma surrounding Asian food and offering affordable options - Financial challenges and the importance of hard work and belief in one's concept - The role of technology in the restaurant industry, especially in the wake of COVID-19 - Systematization of operations and considerations for franchising - Ideal locations and types of franchise partners for Balance Grille - Marketing strategies, particularly through social media - Advice for new restaurant operators, including being hands-on and attentive to customer feedback Be sure to check out the episode... Find out more at https://balancegrille.com, https://www.balancegrille.com/franchise & https://www.runningrestaurants.com.

Join Jaime Oikle from RunningRestaurants.com as he speaks with Zack Oates, Founder & CEO of Ovation. Zack's energy, enthusiam and passion are off the charts in this episode. So, what's the answer to the question posed, "What is the surprise way to drive sales & profits for restaurants?" It all starts with FEEDBACK says Zack... Listen in as we dig deep into... - Why making it easy for customers to give feedback is so important - How to turn 5 star feedback into more positive reviews and engagement - How to turn negative feedback around quickly and easily - How using customer feedback to find areas of retraining can make a big impact - Why having a system to manage bad experiences can be critical - Why getting off-premise (actually all) orders accurate and correct is a big deal - How to think about your customers to make your restaurant more profitable and successful - The three levels of customer loyalty: convenience, consistency, and connection. - and more... Be sure to check out the episode... Fi

In this episode Jaime Oikle of RunningRestaurants.com dig into the importance of implementing effective management systems in restaurants with Darren Denington & Alison Anne from the Restaurant Management 201 Workshop. They highlight the significance of trust, open communication, and accountability in building a successful management team. Darren breaks down different categories of systems in a restaurant, while Alison emphasizes the importance of a strong leadership team. The episode also touches on the importance of taking responsibility as a leader, staying organized, and the role of regular evaluation and updates of systems. Tune in and take your management skills to the next level! Episode highlights include: - Upcoming restaurant show appearance in Orlando Florida - Explanation of the importance of management systems in restaurants - Breakdown of different categories of systems in a restaurant - Emphasis on the importance of trust and open communication within a management team - Importance of b

In this episode Jaime Oikle of RunningRestaurants.com has the pleasure of hosting Adenah Bayoh, the founder of Brick City Vegan, who shared her inspiring journey from Liberia to Newark, New Jersey, and the lessons she's learned along the way. Adenah's passion for providing great vegan food and options for urban communities drives her vision for the restaurant. We also discuss how Adenah communicates with her employees, implements feedback, and utilizes social media for marketing. Highlights include... - Adenah Bayoh's background and restaurant journey - The concept of Brick City Vegan - The challenges of running a niche restaurant - Adenah's passion for providing vegan food and options for urban communities - Communication and feedback sessions with employees - Implementing feedback in the restaurant - Marketing strategies, including social media and word-of-mouth - and more... P.S. Adenah's messages to fellow restaurant operators at the end are pure gold nuggets! Be sure to check out the episode... Find ou

In this episode of the podcast Jaime Oikle of RunningRestaurants.com welcomes Seek Hannemann, the owner of Seven Brothers Burgers. Seek shares the story of how his family started the business in Hawaii and discusses their emphasis on the concept of aloha and creating a family-like atmosphere for customers. The two hit on various topics and shared a number of insights and lessons including... - Story of how Seven Brothers Burgers started and grew through franchising - Emphasis on the concept of aloha and creating a family atmosphere for customers - Creative use of social media, including YouTube shorts and Instagram reels - Focus on providing quality food and exceptional experiences to attract and retain customers - Loyalty program with incentives and engagement through email marketing - Importance of finding the right people for franchise growth, aligning with company values - Expansion plans in Utah, Arizona, Idaho, and Hawaii Be sure to check out the episode... Find out more at https://sevenbrothe

In this episode of the podcast Jaime Oikle of RunningRestaurants.com interviews Christine Shindler, the co-founder and CEO of PathSpot, a health and safety operating system for restaurants. Christine shares her background in biomedical engineering and how she became interested in improving hand hygiene in the restaurant industry as well as the future of food safety. Be sure to check out the episode... Find out more at https://www.pathspot.com & https://www.runningrestaurants.com.

In this episode Jaime Oikle of RunningRestaurants.com delves into the secrets of effective restaurant management with Darren Denington & Alison Anne and what it takes to develop strong leadership at your restaurant. They talk about the crucial traits and skills needed for success in the restaurant industry. You'll discover the power of effective leadership in creating a positive and profitable dining experience. Tune in and take your management skills to the next level! Episode highlights include: - Challenges in the Restaurant Industry - Leadership vs. Management - Building Strong Systems - Team Building and Employee Engagement - The Importance of Praise and Encouragement - Building a Phenomenal Management Team - The Importance of a Good Dining Experience - Building Trust Through Consistent Positive Experiences - Management's Role in Creating a Positive Work Environment Be sure to check out the episode... Find out more at https://www.restaurantmanagement201.com & https://www.runningrest

In this episode Jaime Oikle of RunningRestaurants.com interviews Megan Rosen, Chief Development Officer of Next Brands. While traditional real estate can be economically challenging for restaurant expansion, Next Brands twist on locations and build out is working well by transforming shipping containers into successful quick-serve restaurants. Highlights from their conversation include... - Development and design of the modular container concept - Discussion of key costs targets to help ensure profitability - Potential cost savings and fast development times - Strategy and benefits of offering slightly higher wages to attract quality employees who want to be part of the brand's culture - Being better positioned for economic downturns - The differentiating factors of the Beef-a-Roo franchise brand - Benefits of grassroot marketing and community involvement - Why you need to capture customer data and build loyalty programs - And more... Be sure to check out the episode... Find out more at https://www.n

Join Jaime Oikle from RunningRestaurants.com as he speaks with Dom Diana, CEO and founder of Slice Factory, the family-focused and welcoming Chicago-based pizza franchise and home to Chicago's original jumbo slice. We discussed the history of Slice Factory, their expansion and franchising plans, and the competitive pizza market in Chicago. Highlights from their conversation include... - The history of Slice Factory, from its beginnings in 1998 to its rebranding in 2013 and expansion plans - The decision to rebrand Slice Factory and the challenges of franchising & finding the right franchisees - The competitive pizza market in Chicago - The qualities Dom looks for in potential franchisees - How baking a massive 28-inch pizza is part of their branding success - Handling the challenge of staffing by building a fully automatic pizza robot to aid back of the house labor - How technology has helped Slice Factory streamline their operations, shave off 6 points & become more profitable - Slice Factory's

Are you struggling to keep your restaurant staff motivated and happy? In this episode restaurant consultant and author Roger Beaudoin of Restaurant Rockstars shared his insights on creating a positive company culture and incentivizing employees. Roger believes that a strong culture goes beyond a mission statement and includes the vibe & camaraderie of good people. To achieve this, he suggests starting with a complete job description and key results for every employee to ensure accountability and clarity of expectations. He also incentivizes his staff with recognition and rewards programs for going above and beyond their responsibilities. Keeping good employees happy is crucial, especially in today's labor crisis. Roger stresses the importance of asking for feedback and fixing any issues that may be hindering their job satisfaction. He also encourages flexibility and reasonable raises to show appreciation for their hard work. Roger's approach to staffing and company culture is centered around creating a po