“We’re trying to build the Amazon of BBQ in San Diego.” The ways of doing business are constantly changing. Restaurants are constantly changing. To get where we need to go, the internet is the vehicle of choice while people like Shawn Walchef are happy to drive. Since opening Cali BBQ in 2008, Shawn and Rositsa Walchef Read more…
Episode 120: How multi-unit restaurants can market to their local community with Susie Liberatore The Brand Clarity Podcast explores branding: logo, website, social media, SEO, content, and so much more. We have live examples of what it means to have brand clarity, and how to grow your branding to become Read more…
About CALI BBQ Since opening Cali BBQ in 2008, Shawn and Rositsa Walchef have incorporated the Bulgarian traditions of hospitality into every facet of their expanding business empire, from evolving their restaurant for 2020 and beyond with easy online ordering of BBQ online, to publishing podcasts and other digital media Read more…
The biggest challenge today, amongst other unprecedented hurdles, is staffing. Not only hiring but getting them to stay. First impressions matter. They can make an employee feel valued, feel special and mostly, just feel comfortable. By now, you probably know you need to invest to reduce your turnover. The obvious Read more…
Founder’s Disease: You started this amazing concept You busted your Butt to get it off the ground Build-out Hiring Training Recipes Marketing/Promotions EVERYTHING! After a while you stalled out… You have reached your limit Josh Kopel and David Dressler call this Founder’s Fatigue Do you have the right systems in Read more…
If you want to find out more about Josh Kopel and some of the interesting things he is working on, follow him on social media and listen to his amazing podcast: The Gram LinkedIn TikTok Facebook Restaurant Marketing School Full Comp About Josh Kopel Josh Kopel is a restaurateur, tech Read more…
What is a SWOT Analysis – INTERNAL – Strengths, Weaknesses |EXTERNAL – Opportunities, Threats Why conduct a SWOT? So YOU understand where you stand So your Management understands where you stand So your Employees of ALL levels understand where you stand TAKE ACTION Who should be a part of this Read more…
Most Restaurateurs would choose Discounting something over giving it away for free. But I will tell you that you may be thinking about this all wrong! Discounting Issues: Creates a competitive environment where the consumer is looking for the deal… They will skip around town looking for who has the Read more…
Why? What doesn’t get measured doesn’t get managed How your menu is performing Theoretical vs. Reality So, your food cost is high. How do you know? How your team is performing More than price, staff affects COGS more than anything Pricing, Portioning, Pouring Keeping your fingers on the pulse tells Read more…
