Business Growth Café with Special Guest Tony Penn A podcast where insights and actionable steps are shared to incorporate into your business. While we tend to think of sales and marketing as the drivers of growth, the reality is, there are multiple factors that can impact the growth of a business. Internal factors such
So here we are with restaurants slowly beginning to reopen their doors to the public to dine-in. Of course, not every restaurant is making this choice. For some, they’ve opted to continue just takeout and delivery. Regardless of the approach restaurants choose to take, one of the biggest hurdles is marketing and messaging to diners
I do realize there is a lot of information swirling through the air about how to deal with this nightmare, on so many different fronts. Scientists, Doctors, Attorneys, Insurance folks, Financial Analysts and the list goes on. And of course, let’s not forget the millions who are quarantined that weigh on anything and everything, mostly
In the world of restaurant consulting, it seems like I get asked one question everywhere I go: How can I turn my failing restaurant business around? What my clients don’t want to hear is often my first response: You don’t.” Ouch. The reason that’s my first response is that turning a failing business around is
Six months ago I was introduced to Chef Bill Bracken by the late and wonderful Orange County icon Phyllis Ann Marshall. From that meeting I was fortunate to be invited onto his Culinary Advisory Board for Bracken’s Kitchen. Since then, I (and others) have been working on various projects designed to increase our span of
With minimum wage going up again, your labor costs have likely skyrocketed. If you’re a client of mine or read my blog, you know I have all kinds of tips for controlling your labor costs. But labor isn’t the only expense factoring into your bottom line. If you own a restaurant, you know that your
You already know that opening a restaurant is a labor of love. But if statistics say anything, it’s also a lesson in futility. These show that 60 percent of restaurants close within the first year, and 80 percent in the first five years. While those numbers are grossly inflated (most of the research I’ve seen
