Restaurant MOD
By Zachary Curry
Restaurant MODOct 06, 2019
BONUS: Service That Sells
What is the benefit for guests to visit your restaurant more often?
This episode is sponsored by www.BlueHost/track/MODNation
Restaurant MOD is produced by https://www.DoubleSat.com
Suggestive Selling
Improve the bottom line while elevating the guest experience, through Suggestive Selling.
This episode is sponsored by www.BlueHost/track/MODNation
Restaurant MOD is produced by https://www.DoubleSat.com
One Person at a Time
An inside view of a recent interview, that refused to be recorded.
Don't let negativity from other affect your decisions. Yes, there is constructive criticism but pure negativity has no place.
This episode is sponsored by www.BlueHost/track/MODNation
Restaurant MOD is produced by https://www.DoubleSat.com
12 Moments of Truth
Identifying the touch points for guests and the expectations around those help to standardize guest experience. But to truly provide an exceptional, memorable, experience we need to think not just service but overall experience. Before, During, and maybe even after.
This episode is sponsored by www.BlueHost/track/MODNation
Restaurant MOD is produced by https://www.DoubleSat.com
Teamwork... The Importance & Impact
Take a deep dive into how to establish the pace and tone for teamwork.
What are the benefits, secondary benefits, and consequences?
This episode is sponsored by www.BlueHost/track/MODNation
Restaurant MOD is produced by https://www.DoubleSat.com
Higher Authority & Service Standards
Take a deep dive into implementing and/or elevating service standards using Higher Authority.
This episode is sponsored by www.BlueHost/track/MODNation
Restaurant MOD is produced by https://www.DoubleSat.com
Requested: Employee Handbook
Requested Episode with Bonus Material at the end with a link for a Free Download.
Why have an employee handbook, and what topics should it cover.
This episode is sponsored by www.BlueHost/track/MODNation
Restaurant MOD is produced by https://www.DoubleSat.com
Allergy Alertness
What are the steps I can take to avoid allergic reactions when serving my guests?
Contributors
Octavian Do, Retired Restaurateur and Founder of Upku.app located in Ottawa, Ontario
Skyleigh Disner, Ennis, Texas, Graduate of Hotel and Restaurant Management at Northern Arizona University
Kristin Reeder, Knowledgeable Bookkeeper and Enrolled Agent that you can contact at PurpleTaxes.com
This episode is sponsored by www.BlueHost/track/MODNation
Restaurant MOD is produced by https://www.DoubleSat.com
Menu Design
I am trying to re-design my menu… Help…
Kelly Wilcox, Owner
The 50's Diner
Located in Peoria, Illinois. "Home of the down and dirty biscuits and gravy."
This episode is sponsored by www.BlueHost/track/MODNation
Restaurant MOD is produced by https://www.DoubleSat.com
Staying Profitable
How do you ensure you keep profitable?
Dan located in Edinburgh, Scotland
Launching a new restaurant.
This episode is sponsored by www.BlueHost/track/MODNation
Restaurant MOD is produced by https://www.DoubleSat.com
Process Improvement
The question is: any advice on how I approach them about the changes that aren't in line with corporate standards?
Lora Davis, Assistant Manager
Maggiano's
4.4 Rating with 1,055 Google Reviews
Multiple Locations. "Little Italy in an American Casual Dining Environment."
This episode is sponsored by www.BlueHost/track/MODNation
Restaurant MOD is produced by https://www.DoubleSat.com
Controversial: Profit Sharing
My employees are killing me. I am so kind to them, I pay them well, I take care of them, I sent them all on a cruise last year as a bonus for working so hard. I don’t understand. I am beyond frustrated. Now they want to know about my finances because they want percentages of my sales. I am just shocked. What would you do?
Kelli Scardino, Owner
Yum's Restaurant
4.1 Rating with 566 Google Reviews
Three Locations in Memphis Tennessee. "No-frills Chinese Take Out and Comfort Food"
This episode is sponsored by www.BlueHost/track/MODNation
Restaurant MOD is produced by https://www.DoubleSat.com
Managing Back of House
I’m a FOH (Front of House) operations and business guy who always had a chef on staff. Now I’m a GM of a small operation and also in charge of the kitchen, which is a first for me.
I can see a lot that needs to be done but I’m facing all the usual challenges, head strong staff, language barriers and people who have not had any true oversight in a long time.
Any words of wisdom, specifically how to implement changes to improve efficiency and food quality in simple and impactful ways?
Nate Allen, General Manager
Cooper’s Craft and Kitchen
4.4 Rating with 888 Google Reviews
Two Locations in New York, extensive drafts and great food. One of the best happy hours in New York.
This episode is sponsored by www.BlueHost/track/MODNation
Restaurant MOD is produced by https://www.DoubleSat.com
Out of the Box Staffing Ideas
What are some of your most effective, maybe out of the box, ways to find people besides the typical online hiring sites?
This episode is sponsored by www.BlueHost/track/MODNation
Restaurant MOD is produced by https://www.DoubleSat.com
Hours of Operation
The 50’s Dinner, owned by Kelly Wilcox, "Down and dirty Biscuits and gravy"
Located in Peoria, Illinois
Question:
Was there a formula or specific things you looked at before you made a final decision from going to open all day to just being open for breakfast and lunch? Most of our business is done between 6am - 3pm. With night time accounting for less than 25% of business per month.
Any advice?
Episode is sponsored by www.BlueHost.com/track/MODNation
Restaurant MOD is Produced by https://www.DoubleSat.com
Restaurant MOD Welcome
Restaurant MOD is looking for Restaurant Owners, Manager, and Industry Insiders to interview.
Our first podcast is scheduled for January 2020.
We are excited to speak with you, Contact Us Today
Sponsored by DoubleSat.com: "Managing a Restaurant is Never Easy, But We are Here to Help"