Restauranttopia

Listen to Brian Seitz and Pablo Lopez to help you enhance the customer experience, train your staff and design your coffee menu to drive bigger ticket sizes.

Your Restaurant Can Increase Ticket Size with Dessert and Coffee Sales. How to increase ticket size at your restaurant? A great technique for boosting profits is to increase the average order amount per customer. In this episode, we show you easy and simple ways to wow your customers with desserts Read more…

Labor is one of the biggest costs that operators have to manage and contend with.  Given this, it is no secret that cutting costs in this department are ubiquitous.  Strategies such as clever schedules, phase outs, breaks, menu pricing and cross-training are all recommended and welcome.  For a manager, this Read more…

How to price menu properly… Long Term. Your menu is your #1 marketing piece and should be updated to reflect new trends, fresh ideas and be costed and priced properly for adequate profit.  As Paul Saginaw from Zingerman’s says “It is irresponsible to not make a profit.” Food Cost your Read more…

Supply Chain Where are we now, how to combat the current climate and when will there be an end in sight?   This is going to be one of the toughest stretches restaurants have endured even with increased booms in business.  The money will be there, but the supply chain Read more…

How many of your staff work in the Marketing & PR department of your company?  The answer should be – all of them.  Most customers coming to dine in at your restaurant or picking up food to go may never meet the owner, chef, etc.  Their entire impression of your Read more…

FIND YOUR WILL, FIND YOUR DISCIPLINE–AND YOU WILL FIND YOUR FREEDOM Jocko Willink’s methods for success were born in the SEAL Teams, where he spent most of his adult life, enlisting after high school and rising through the ranks to become the commander of the most highly decorated special operations Read more…

They Make 100’s of Decisions When You Are Not Around Every, single one of us makes hundreds, if not thousands, of decisions daily.  The quality of decision typically dictates the outcome of how our day progresses, or at least until we hit the next intersection.    As a leader, you Read more…

There are many things that challenge a restaurant owner.  We wanted to take some time to narrow it down to what we feel the top Challenges (or as we like to call, Opportunities) are in the restaurant industry as we see it.  Each of these could be their own “Super Read more…

You’re a Role Model…It’s part of the Job Think back to your first job.  Whether you were a dishwasher, line cook, busser or host, the manager who brought you on board is most likely who you looked to for daily approval.  Many times, if they lived up to the task, Read more…