Beyond The Restaurant

I had such a great time sitting down and chatting with a good friend of mine, Adrian Eustaquio. Adrian is the host and producer of "Inside the Desert Oasis Room" a podcast recorded from his home tiki space of the same name. He is a long time Tiki enthusiast, an active member in the Tiki community and avid supporter of the current Tiki revival. In this episode, we talked a lot about customer service and the expectations that customers have when it comes to service and restaurants. We also talked about tiki culture, where it came from and why Adrian created his brand around it.  Connect With Adrian on Social Media: Instagram Facebook Inside the Desert Oasis Room Website Make sure to go subscribe to his podcast and show some love by sharing it! His podcast is filled with tiki & cocktail enthusiasts and industry legends that will keep you entertained with every episode! Carry on the conversation in our private FB Group! Beyond the Restaurant

It was such an honor to chat with this week's dynamic duo! Tracey & David are the owners of a new sushi & poke spot in New Orleans called "Aloha Lei" - located at 801 Magazine St. In this episode, we talked about the importance of adapting your concept to what the market demands, what it was like opening their first restaurant, how going into a multi-restaurant marketplace was an amazing first step for them & so much more! We even got a little personal and discussed their secret to making a partnership work with your significant other!  Make sure to listen to the full episode! It's filled with tons of nuggets for both novice owners & seasoned industry veterans. Connect with Aloha Lei on Social! Facebook & Instagram Website: https://www.alohaleinola.com Also, if you want to discuss in more depth anything that was mentioned on the show today, head over to our private group for show listeners.  https://www.facebook.com/groups/beyondtherestaurant Bios: David is an active duty Louisia

I had the opportunity to sit down with one of LA's top chef's who is in the process of opening 6 restaurants in 2018. In this episode; Chef Phillip Frankland Lee discusses the ONE trait that you need to succeed in this industry, how he was able to open up his first restaurant at such a young age, how he survived the first year of his restaurant without getting paid AND the importance of partnerships.  How To Connect With Chef Phillip:  Instagram: Chef Phillip's Instagram Scratch|Bar BOH Exchange Program:  https://www.scratchbarla.com/boh-exchange-program.html Current Restaurant IG Handles: @scratchbarkitchen @woodleyproper @franklandscrabandcompany @sushibarla Chef Phillip's Bio: Growing up as an avid eater in the valley of Los Angeles, Chef Phillip Frankland Lee first stepped into the culinary world as a young dishwasher. From there, he moved through the ranks of top LA kitchens helmed by Quinn Hatfield and Stefan Richter, as well as stints in Chicago at the acclaimed Alinea and L2O. Thro

I had the absolute pleasure of sitting down and talking with Rachel Sheerin.  Rachel is a trainer, speaker, and sales coach who dedicates her life to helping hospitality professionals increase profits and happiness at the same time.  In this episode; we talked about the epidemic that's crushing your leaders and your team, how to spot it and prevent it from affecting your team (& yourself). You can learn more about her at www.RachelSheerin.com and say hello at hi@rachelsheerin.com  Connect With Rachel: Facebook Instagram LinkedIn

I had the opportunity to sit down with Mike Ganino who is the author of Company Culture for Dummies and an expert in company culture. Mike speaks around the world and helps companies create a culture that serves the business and the bottom line.  Mike works with companies to help them from controlling the narrative and bring in stories that help them fuel their brand.  In this episode; we talk about his new book "Company Culture for Dummies", the biggest mistake companies are making when it comes to their culture & why most companies fail with their new hire onboarding.  Links from the episode: https://www.mikeganino.com https://www.mikeganino.com/beyond Company Culture For Dummies (paperback avail May 8th): https://amzn.to/2HIvyoI  Connect with Mike: Facebook Twitter LinkedIn Join the Private Facebook Group for Listeners! https://www.facebook.com/groups/beyondtherestaurant

I've been receiving a lot of emails from trainers that aren't seeing the results that they desire. In this episode, I talk about why most trainers are failing and the reasoning behind it.  Connect with me on Social Media: Facebook: @hospitalityleadership Twitter: @andrew1110 Instagram: @andrewcarlson Connect with us in the group https://www.facebook.com/groups/beyondtherestaurant  

In this episode, I sat down with Bruce Irving, the Founder & CEO of Smart Pizza Marketing. SPM is a full-service digital media company that helps pizzeria's market their businesses online.  He is also the host of the Smart Pizza Marketing podcast where he gives you weekly insights into what's working with social media, he interviews successful business owners & focuses on getting you results.  In this episode, Bruce shared the most important platforms that you should be focusing on, email marketing tips, why you need to be producing video content as well as the one marketing tactic that his clients are getting insane results from.  Marketing Resources Mentioned on the Show:  ManyChat.com - FB Messenger Bot  How to Connect With Bruce: https://www.smartpizzamarketing.com/ Facebook: https://www.facebook.com/smartpizzamarketing/ Twitter: https://twitter.com/Irvingmedia Instagram: https://www.instagram.com/smartpizzamarketing/ YouTube: Smart Pizza Marketing  Cli

In this episode of Beyond the Restaurant, I had the pleasure of sitting down and talking to Rudy Miick. Rudy Miick is an executive coach & facilitator; he's a restaurateur, writer, speaker, athlete & dad.  He is a co-founder & curriculum creator for UCLA Extension's Hospitality.Management Program and was an adjunct professor there for 13 years.   Rudy has led over 1700 successful restaurant projects including 350 restaurant start-ups, performance improvement, chain development & turnarounds. On top of that, Rudy's clients typically outperform industry averages for top and bottom line performance by at least 3-5 times! Episode Topics: - How to create systems for your restaurant so you don't have to be there every single day - How to create budgets for your restaurant - How to increase your sales instantly using the Miick method in any restaurant concept  - How you, as the owner, can take your time back & create a sustainable business   How to connect with Rudy:

In this episode, I discussed the 5 biggest reasons why you're hiring the wrong people and what we can do to improve the hiring process. It cost roughly $2500-$2800 to replace a minimum wage employee with an effective training program. If you're ready to stop hiring the wrong people and hiring the rockstar employees you dream of, this is an episode to pay attention to. If you want to join the conversation and dive deeper, join us in our private FB group! https://www.facebook.com/groups/beyondtherestaurant Pick up a copy of my book, "Customer Service is the Bottom Line". My book talks about this subject in more detail as well and will help you create better training for your staff. http://amzn.to/2nFctf3

Chef Chris Hill hasn't always been in the kitchen though. He is a former marketing consultant who worked with top Fortune 500 Brands before he walked away to pursue his dreams to become a Chef. He is also the author of Making the Cut & Crush Your Career and speaker who has spoken around the country including the TEDx stage twice. As if that wasn't enough, he is the host of the podcast "Making the Cut" along with our guest from episode 3 - Shawn Wenner. His message is focused on leadership, career fulfillment, and inspiring others to live their best selves. In this episode, we discuss what it takes to be a true leader in the industry as an owner, a chef & as a manager in restaurants. We also dive deep into why he wrote his 2 books, "Making the Cut" & "Crush your Career". He also recently published a Chef's journal to keep your thoughts and recipes that you are testing out all in one place. If you'd like to purchase a copy of any of his books, use the links below! Chef's Journal: http://amzn.to

In this episode, we covered the biggest mistakes that restaurants make with their training program. If you want to join the conversation and dive deeper, join us in our private FB group! https://www.facebook.com/groups/beyondtherestaurant Pick up a copy of my book, "Customer Service is the Bottom Line". My book talks about this subject in more detail as well and will help you create better training for your staff. http://amzn.to/2nFctf3

Jonathan Plowright is the Founder & CEO of the Hospitality Training platform Typsy.  In this episode; we discussed what the Typsy platform is, why it will help you retain employees, boost morale, increase your sales and add to your bottom line.  Jonathan dives into how Typsy got started and how your employees can learn from the world's best instructors so you can focus on other aspects of your business but still develop your employees on a deeper level.  If you're looking to take your restaurant to the next level and create a thriving business with brand ambassador employees, make sure to sign up for Typsy!  For being a loyal listener to the show, Typsy has extended a 10-day FREE trial as well as 10% off of your membership for life if you use the link and promo code below. (Enter the promo code: "Referral" at checkout) http://mbsy.co/l9SCZ

Shawn Wenner is the creator & founder of Entrepreneurial Chef - the leading magazine for aspiring food entrepreneurs. In this episode, we talked about the importance of building your personal brand, the advantages of creating that brand, how to fund your restaurant, why having a business plan is critical to your restaurant success, and so much more!  Resources from the episode: Small Business Association - https://www.sba.gov/  Live Plan (purchase required) - https://www.liveplan.com/  Shawn is gifting a free annual subscription to Entrepreneurial Chef to anyone listening to this episode. Claim your free subscription here: http://entrepreneurialchef.com/offer/ How to Connect With Shawn on Social Media: https://www.facebook.com/entrepreneurialchef/ https://www.instagram.com/entrepreneurialchef/  https://twitter.com/Chefpreneurs  Join the conversation inside of our private FB group: www.facebook.com/groups/beyondtherestaurant 

Donald Burns is THE Restaurant Coach and is the author of "Your Restaurant Sucks! Embrace the Suck. Unleash Your Restaurant. Become Outstanding." On this episode, he talks about how to achieve maximum results in 2018 in your restaurant and how you too, can become outstanding.  Where can we find Donald? https://www.therestaurantcoach.com https://www.facebook.com/therealrestaurantcoach/ https://twitter.com/donaldburns If you're ready to work with Donald, head over here. https://www.restaurantcoachuniversity.com Join the conversation: www.facebook.com/groups/beyondtherestaurant

Welcome to the first episode of the Beyond the Restaurant podcast!  Andrew Carlson talks about the 2 things that restaurants need to do in 2018 to really create a thriving restaurant business.  To join the conversation, join our Facebook group at: www.facebook.com/groups/beyondtherestaurant