Even as your sales volume increases, the odds are good that your restaurant still isn't as profitable as it could be.
How long will you let the bleeding go on?
When you seek to make more money, you probably look for ways to build sales.* Putting more cash in the bucket is an important first step, but unless you also patch the holes, the money will keep dripping away instead of going into your pocket. We'll show you how to find (and fix!) those leaks once and for all.
SFA 3.2: Profit-Building Master Class How to Increase Your Bottom Line by 20% in 90 Days March 30 - April 1, 2015 - Nashville, TN
Here's What You'll Do During Three Powerful Days in Nashville:
Re-structure your business model to consistently deliver enough monthly profit to pay all the bills, provide a return on investment and support your desired lifestyle
Have a plan to generate at least 20% more bottom line profit within 90 days
Right-size your menu and turn it into a highly profitable money machine
Lower your food cost by at least 10% without cutting product quality
Be able to track your food cost ... every day ... without taking an inventory
Learn to spot theft and make your bar operations more profitable
Discover how to raise wages (and lower payroll cost!) without compromising service
Secure 90 days of one-on-one coaching to help you be more productive and meet your goals
As a bonus, you'll even pick up a few targeted ways to build sales volume!
If you really have to think long and hard about whether to invest a few days (and a few dollars) to discover where the leaks are, tighten up your controls, streamline your systems and put 20% more on the bottom line forever, you're just not ready for this class.
SFA 3.2 will put a smile on your face and more money in your pocket. If that's your idea of a good time, you're about to become very excited!
* Building sales is still important, that's why we made it the focus of our first Master Class last November. We promised attendees they'd learn how to increase their sales by 20% in 90 days ... and with our individualized coaching support, they're on track to do just that! (The point: We deliver on our promises.)
Bill Marvin, the Restaurant Doctor and I held our first Master Class last November in New Orleans.
It was focused on Sales-Building and the promise was that the attendees would be able to increase their sales by 20% in the first quarter of 2015. With the workshop and our 90-day coaching support, they're on track to do just that.
Getting more cash in the till is an important first step, but it's only the start. The real measure is how much of that money makes its way to the bottom line.
Our second class in the SFA series - see our website to see what that means - will be held in Nashville from March 30-April 1.
It will concentrate on Profit-Building and promises you'll be able to realize a 20% increase in your bottom line profit within 90 days ... if you're willing to Do the Work!
Here's What You'll Gain from Three Days in this Master Class:
You'll be able to re-structure your business to consistently deliver enough monthly profit to pay all the bills, provide a return on investment and support your desired lifestyle.
You'll see how easily you can generate at least a 20% increase in bottom line profit within the next 90 days.
You'll right-size your menu and turn it into a highly efficient money machine.
You'll be able to track your food cost ... every day ... without taking an inventory.
You'll have a plan to lower your food cost by at least 10% without cutting quality.
You'll learn how to spot theft and make your bar operations more profitable.
You'll be able to eliminate most of your overtime costs without compromising service.
You'll have 90 days of one-on-one follow-up coaching to help you stay on track and meet your goals.
As a bonus, you'll even pick up a few targeted ways to build your sales volume!
If you have to think about whether you want 20% more profit, you're not ready for this class.
Click here to get the whole story on this exciting new Master Class. It will put money in your pocket and a smile on your face. If that sounds like your idea of a good time, we predict you're about to become very excited!
Restaurant Marketing: Here's why you should work with me to build your sales - either as a coach, one-on-one or in my executive Think Tank.
On Tuesday 1/20, I gave one of my restaurant clients - a small chain located in New England - an idea for a unique promotion - the best deflate-gate promo.
Immediately he put it together, customizing it for his restaurants. Just two days later - Thursday - he introduced it to his staff and restaurants.
On Friday, stories about the promotion were all over New Hampshire TV stations and newspapers. Along with interviews, my client probably received well over $50,000 in free publicity - just from this one idea that I gave him.
This is what I do; this is why you should work with me - either one on one coaching or in my executive Think Tank.
Restaurant Marketing: I'm sure you've got it. Everyone's got it … and I've got it too. It's the shiny object syndrome. We're all too busy chasing the next big thing that brings us customers; much too busy to have conversations.
Software has made it easy to "connect" … to "engage." Sorry folks, you're chasing down the wrong direction. Sure it's okay to look at Facebook as a communications database, but that's all it will ever be. Sure it's okay to look at software that automates our business, but it's not okay to look at software that supposedly develops authentic customer relationships.
What made me realize that I've been chasing the shiny object? A visit to the world famous Angus Barn in Raleigh.
Case in point: When a customer visits your restaurant, how many staffers have inter-acted with him/her? Two most likely and probably three. The host, the server, the "exit host." Considering that 80% of the dining experience is based on emotional intangibles and how the customer feels he/she has been treated, two to three "hi, how are you's," aint going to register on the emotion meter.
And the shiny object syndrome? Stop chasing it; you'll never win.
Why My Restaurant Marketing Newsletter Isn't Free.
I get a lot of questions on why I charge $15.99 a month (4 weekly issues) for my WOW restaurant marketing newsletter, while others are available for free. The answer is simply "value."
As a business person, I'm sure you despise giving away free product all of the time. It truly hurts the bottom line.
The fact is, there's absolutely no sustainable value in "free."
And that's why amidst all of the free marketing newsletters that frequent your inbox, five years and 350 plus issues ago, I made a decision to produce a short concise weekly newsletter focused on 35-seconds of intelligent restaurant marketing and executive management insights.
My goal was ... and still is ... to help restaurant owners/executives take it up a notch and be great. I also decided to make my WOW newsletter subscription-based - as an impetus to provide valuable content not found in the various freebies that are out there.
While I know it's easy to get spoiled with all of the free newsletters, there's always a catch somewhere - an up-sell, a sponsor, a tease, or articles by ghost writers with absolutely no restaurant marketing experience, a way to increase one's email list, or just plain inferior content.
My client, Barry's Pizza, one of the most successful pizza/Italian restaurants in Houston - who gets $25 for a small pizza (it's absolutely fabulous!) - has a sign posted when people flinch about his prices: "Quality is like oats... if you want nice fresh oats, you must pay a fair price ... unless of course you can be satisfied with paying a cheaper price on the oats that have gone through the horse."
The next time you get a free restaurant marketing newsletter, there's a chance - much like the oats - it's been through the horse. :)