Knowing the Highlights of Your Brand

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Do you know what people like the most from your restaurant?
Can you become “famous” for these items and make them the “highlight” of your Brand?

Step 1. Tabulate
Go the reviews on the internet to see what the reviewers like the most. You can see this data at the top of the review page before the actual reviews. List 3-4 categories to see which the reviewers’ favorites are. Continue reading

Minimum Wage Increase Benefits

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Minimum Wage Increase Benefits?

How some of the successful establishments in restaurant industry are benefiting from the increase in the minimum wage?

Factually you are going to need to pass this increase along to the guest. Most operators are fearful that if they add more pricing/charges to the guest check you have the potentiality of losing guests. Continue reading

Combating Minimum Wages 2017

“Restaurant start-ups, Restaurant turn-arounds, and Profit-improvement”

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WAYS TO SURVIVE & COMBAT THE MINIMUM WAGE HIKE

It is upon us as we speak. We can grumble about it and get angry, but at the end of the day it is going to happen.

What can we do as operators to “overcome and benefit” from this? Continue reading

Hiring & Employing for Today in Seattle and the Eastside

The theme of my dissertation is an everyday dialogue I am involved in, “there is not very many people out there…let alone good people.” Most of the owners/managers are frustrated because of their situation. “What Should I do? I am lost. Help.”

Here are the things to consider.

Let’s address what you have.
Valuable owners, managers and employees are what turns a restaurant from good to great. Your most important asset is your talented, high-performing employees. Retaining valued employees will definitely impact your success.

How to do this should come naturally. You are in the hospitality business because you care about people. Not only the customers, but more importantly your staff. Continue reading

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Woodblock Redmond – “All of these contributions have led us to early success.”


RGI assisted the owners of Woodblock (Tony & Carolyn Scott) with:

  1. finding the “right” real estate and helping negotiate a “better” deal
  2. assisting in the floor plan and overall design direction
  3. food & beverage menus in terms of direction and development
  4. locating a quality chef and bar manager,
  5. interviewing, hiring and training the staff
  6. developing the initial marketing & advertising programs
  7. installing proper financial systems & controls

Because of the thoroughness and attention to detail, Woodblock opened with a big impact on the community and was cash flow positive right from the beginning.
Continue reading

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The New Marketing

Over the years, we have spent money on electronic and print media, public relations, direct mail, and more. Today, marketing can be highly effective and many times more cost efficient.

What I like about the new marketing paradigm is that it (1) is targeted to one’s existing guests, (2) can create spurts of sales and (3) helps create a stronger sense of the Brand. There are only six “must do” items for today’s operators. It doesn’t take a lot of time or effort, but one needs to be diligent and consistent to achieve maximum results. So here are our pointers: Continue reading

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Management Team Staying Focused

How do you keep your management team focused as a group and as individuals? It would be best for both you and your team members to meet as a group on a weekly basis. I advise all clients to do this so that the team can be more successful.

The objective of the meetings: To have the leadership of the restaurant be on the same page so that they might manage the staff more effectively.

What happens at these meetings?
Continue reading