RESTAURANT STRATEGY

#601 - Your Labor Cost Isn't Too High. Your Team Isn't Productive Enough. INCREASE THE PROFITABILITY OF YOUR RESTAURANT: https://www.restaurantstrategypodcast.com/listeners *****  This week's episode is brought to you by: AJINOMOTOVISIT: https://ajinomotofoodservice.com/ ***** You will never hear me say: "You just have to cut labor."  Never.  Instead what I say often is: "We have to manage labor." Our choice of words matters a great deal. Why? Because there's more than one way to get our labor percentage in line. Yes, we can run with less bodies. But sometimes that has a negative effect on the operation. It grinds down the kitchen and impacts the guest experience. Just as often, a high labor percentage can simply be fixed by making sure your team is productive. Meaning we are generating more per cover.  That's what this episode is all about. 

#600 - Six Hundred Episodes Later - The 10 Questions Every Restaurant Owner Needs Answered BUILD A MORE PROFITABLE RESTAURANT: https://www.restaurantstrategypodcast.com/listeners *****  25 years in the industry.  10 years coaching and consulting with restaurants all over the world.  7 years podcasting.  These are the questions I get asked most. 

#599 - THE ULTIMATE GUIDE TO STAFFING - Hiring, Training, and Retaining Great Restaurant Employees We'll help you build a profitable restaurant that actually runs itself: http://rsprofit.com/ ***** This week's episode is brought to you by: MARGIN EDGEVISIT: https://www.marginedge.com/lp/chip This week's episode is brought to you by: RIGHTWORKVISIT: https://right.work/chip ***** Do you want to know a secret? You don't FIND great employees; you MAKE them.  Instead of relying on a rockstar to walk through the front door, it's about building a system for building them up from scratch. You find people who have the capacity to do what you need them to do... and then you mold them into the best version of themselves.  We've got it all backwards in this industry.  Today's episode rights some of those wrongs. 

#598 - Your Restaurant Isn't Competing With Other Restaurants. It's Competing With Staying Home. BUILD A MORE PROFITABLE RESTAURANT: https://www.restaurantstrategypodcast.com/listeners *****  This week's episode is brought to you by: MARQII VISIT: https://marqii.com/ This week's episode is brought to you by: POPMENUVISIT: https://popmenu.com/restaurantstrategy ***** Most restaurants have way more competition than they realize. It's not just the Italian place down the street. Or the taco shop around the corner. It's also UberEats. And the grocery store. And leftovers from the night before. I hate to tell you this... but in this tight economy, you're also competing with the grocery store. Dining out is expensive and people's wallets are tight.  Think about all of that the next time you complain about the competition.  It's way worse than you realize.  Today's episode shares advice on how to recalibrate. 

#597 - Building a Restaurant That Can Scale Profitably with Podcast OG Roger Beaudoin If you're ready to for a more profitable restaurant that can actually run on its own: http://rsprofit.com/ ***** This week's episode is brought to you by: MARGIN EDGEVISIT: https://www.marginedge.com/lp/chip This week's episode is brought to you by: RIGHTWORKVISIT: https://right.work/chip ***** Roger Beaudoin is an industry veteran with more than three decades of experience under his belt. He's built restaurants, bought restaurants, sold restaurants, and saved restaurants. His podcast is one of the OGs in our industry. I'm lucky to have the chance to sit down with him on today's episode.  WEBSITE: https://www.restaurantrockstars.com/ EMAIL: [email protected]

#596 - How Much Should a Restaurant Spend on Marketing? BUILD A MORE PROFITABLE RESTAURANT: https://www.restaurantstrategypodcast.com/listeners *****  This week's episode is brought to you by: MARQII VISIT: https://marqii.com/ This week's episode is brought to you by: POPMENUVISIT: https://popmenu.com/restaurantstrategy ***** "How much should I be spending on marketing?"  It's a question I get asked all the time, and on today's episode I'm going to put it to bed. I'm going to answer it specifically, directly, thoroughly. Tune in. 

#595 - How to Grow a Successful Restaurant Brand Without Losing Your Freedom (LIVE COACHING) INCREASE PROFITS IN YOUR RESTAURANT: https://www.restaurantstrategypodcast.com/listeners *****  This week's episode is brought to you by: AJINOMOTOVISIT: https://ajinomotofoodservice.com/ ***** This is a live coaching session that was recorded and shared with Gianna's permission. It's often difficult to explain what coaching looks like, feels like... so we're going to do a better job of showing you on this podcast. "I've built a successful restaurant. It's profitable and requires less of me every single day. I'm ready to scale, but not sure the best path. What are my next steps?"  That's the problem that was brought to the session. Over the course of 20 minutes, we dig deep to get to some answers. 

#594 - What Should Your Restaurant’s Labor Cost Actually Be? - You Cannot Cut Your Way Out of a Bad Schedule *****  This week's episode is brought to you by: OVATIONVISIT: https://ovationup.com/chip/ ***** Everything I believe about managing labor. Take notes.  ***** LEARN MORE about the P3 Mastermind: http://rsprofit.com/

#593 - What Should Your Restaurant’s Food Cost Actually Be? *****  This week's episode is brought to you by: AJINOMOTOVISIT: https://ajinomotofoodservice.com/ ***** Let's talk through the numbers... so you can really understand the difference between THEORETICAL and ACTUAL food cost. And let's talk about variance... and spoilage... and waste...  Why?  Because staying on top of your COGS % will make you more money. And that's the whole point, isn't it?  *****  LEARN ABOUT THE P3 MASTERMIND: https://www.restaurantstrategypodcast.com/listeners  

#592 - The Ultimate Guide to Restaurant Marketing - How to Get More Customers and Keep Them Coming Back *****  Tickets are available now for the Restaurant Profitability Summit! This is our biggest event of the year, but attendance is capped at 200 people. Get your tickets now.  LEARN MORE: https://go.restaurant-strategy.com/summit-2026 *****  This week's episode is brought to you by: OVATIONVISIT: https://ovationup.com/chip/ ***** Everything I believe about marketing restaurants packed into one hourlong episode. We'll cover:  - The ABCDs of Marketing- Product/Market Fit- Competition- The Marketing Triangle Principle- Acquisition Tactics that work- Retention Techniques to drive more visits- Word-of-Mouth strategies that get people talking- and much more  ***** LEARN MORE about the P3 Mastermind: http://rsprofit.com/