Testing Menus & Targeting Demographics: Numbers Don't Lie & Feelings Aren't Facts

Prepare to unlock the secrets of successful restaurant marketing with Aaron Young, the creative director of Cross Pizza Co. Promising a riveting conversation, we journey with Aaron as he navigates his unique shift from the non-profit sector to the unpredictable waters of the restaurant industry. We dissect the critical role of customer feedback and its impact on marketing strategies, as well as the challenges of maintaining a consistent brand image across multiple outlets. Not to be missed is Aaron’s expertise on regional messaging adjustments and the integration of franchisee needs into overarching corporate marketing strategies.

Continuing our enlightening chat with Aaron, we pivot towards the digital realm of brand loyalty. Learn how loyalty programs act as a barometer for customer engagement and the subtle art of message tailoring to draw in clientele. Aaron generously shares Cross Pizza Co.'s approach to creating a harmonious brand identity across digital and physical spaces, and their nimble response to the COVID-19 disruption. Lastly, we delve into his insights on keeping pace with marketing trends, capitalizing on a restaurant's unique strengths, and the ingenious adaptation of ideas from other brands. Be ready to gather pearls of wisdom, whether you're an ambitious restaurant entrepreneur or a passionate foodie with a business bent!

(0:00:02) - Local Restaurant Marketing Challenges
(0:10:23) - Building Brand Loyalty in Digital Age
(0:18:23) - Maximizing Marketing Impact for Restaurants

Ever wondered how to successfully navigate the trials and triumphs of the restaurant business? Join us as we explore this challenging yet rewarding industry with our special guest, Vanessa Gantos, the brilliant mind behind Provisions. Vanessa shares her profound insights on everything from sourcing quality restaurant equipment, managing unexpected malfunctions, to the ins and outs of operating a food truck. She even sheds light on the unique benefits and challenges of setting up a coffee shop within a YMCA. Vanessa's wealth of experience and strategic approach to these issues is nothing short of inspiring, providing invaluable guidance for anyone dreaming of their own culinary venture. 

Looking beyond the practical aspects of running a restaurant or coffee shop, Vanessa and our hosts delve deep into the concept of flexible business models and the importance of self-care as a business owner. Listen as Vanessa divulges how aligning your business with your lifestyle and keeping up with personal commitments and relationships outside of work can create a perfect recipe for success. It's not just about running a successful business, it's about finding happiness and fulfillment in what you do. So, tune in and learn how to run a business that not only thrives but also nourishes your soul.

(0:00:01) Challenges and Tips for Restaurant Equipment
(0:11:41) Start Coffee Shop in YMCA
(0:18:26) Flexible Business for Happiness and Success

Unearth the secrets behind the success of a Seattle-based restaurant tech startup, Tip Haus, as we sit down for a riveting conversation with the COO, Kirk Grogan. Expect to walk away with a deep understanding of the challenges restaurant owners face, the importance of local entrepreneurship, and the highs and lows of launching a tech startup in the throes of a global pandemic. Kirk's insights into the intricacies of tip calculation and allocation, and the imperative nature of transparency in this process, will offer a fresh perspective on the inner workings of the hospitality industry.

As we navigate this journey, you'll be introduced to the ways in which technology is revolutionizing the restaurant industry, making it more efficient and fair for both staff and customers. We'll be discussing how Tip Haus's innovative software simplifies the daunting task of tip calculation and allocation, fostering a transparent and motivational work environment. Moreover, you'll discover how this automated system can turn tips into powerful incentives, boosting your staff's income while enhancing the overall guest experience.

Finally, adopt innovative digital marketing strategies tailored to the restaurant business. Kirk will illuminate how a robust online presence can effectively engage customers and the role of social media in creating a personalized dining experience. Gain insights on how to optimize tipping and get acquainted with tools that can augment your online presence. By the end of the episode, you'll have a clear roadmap on how to successfully navigate Tip haus and leverage its benefits. Your next big leap in the restaurant industry is just a listen away!

(0:00:02) - Exploring Challenges Faced by Local Restaurants
(0:07:59) - Restaurant Tip Calculations and Transparency
(0:15:56) - Improve Tips and Incentives for Employees
(0:23:10) - Optimizing Restaurant Tipping and Marketing
(0:28:32) - Marketing and Sales for Restaurants
(0:35:26) - Learn About Tiphouse at Tiphousecom

We are welcoming Mike Ayars, owner of Turnstile Coffee in NJ, to this episode of #localbites! Mike has over a decade of experience in the specialty coffee business, and is talking to us today about some unique experiences he has had and how he runs a wholesale roastery business at the same time.

Website: https://www.turnstilecoffee.com/
Instagram: @turnstilecoffee 
Coffee Pick Up Window: https://943thepoint.com/turnstile-coffee-in-belmar-opens-takeout-window/

[00:00] Show intro 
[00:35] Welcome to Mike 
[00:50] Biggest lessons learned after a decade of specialty coffee
[01:34] Why start with specialty coffee?
[02:56] How do you survive in a world without coffee
[03:17] From a first taste of coffee to opening Turnstile
[04:45] Where Mike looked for roasting classes
[05:30] What’s the draw for roasting?
[06:54] The unique aspects of roasting and owning a cafe
[08:44] Finding good sources
[11:05] Who is over the roasting business?
[11:45] How to keep up with the trends?
[12:54] Customer education 
[16:16] What does Mike do to make Turnstile unique?
[18:55] Why do other cafes come to Turnstile for their coffee?
[20:11] Ratio of wholesale to cafe business
[21:28] What the pandemic was like: take out window edition 
[25:23] How special events can promote coffee
[28:04] The biggest challenges in 11 years of Turnstile
[30:09] #1 piece of staffing advice
[31:30] Advice for aspiring coffee shop/roastery owners
[33:47] Wrap up 

LocalBites Rewind: Matthew Evilsizor’s Coffee Shop Design Masterclass

Join us for an insightful episode of #localbites as we dive into the captivating journey of Alexandra Scott within the restaurant industry for an impressive 13 years. Starting from the humble role of a server, she hustled her way up to management stardom and eventually found herself rubbing shoulders in the corporate realm. Currently, Alex is the secret sauce behind Tableside Restaurant Group's marketing wizardry.

Drawing from her front-line experience, Alex brings a fresh and distinctive twist to the world of marketing, sharing valuable lessons she's gathered along her path. Tune in to catch the exclusive scoop on her riveting ride. Tableside Restaurant Group, masters of managing multiple restaurant brands, isn't just about great food – they're all about community engagement. Alex spills the beans on some of their community-captivation strategies, with a spotlight on a game-changer: influencer partnerships. Learn how they sprinkle that influencer magic to not only draw the crowd but also shine a spotlight on their eateries.

And here's the golden question: You've got a full house after the influencer cameo, but how do you make sure they keep coming back for seconds? Alex breaks it down – turning those one-time diners into beloved regulars.Hungry for insights? Eager to discover how the restaurant game really works? Join us on this episode as we unravel the mysteries behind the scenes, learning from the best in the biz. It's all served up fresh on #localbites!

[00:00] Show intro 

[01:17] Alex and her story

[06:30] How Alex learned to keep ego out of things 

[08:03] Engaging different brands and the community

[12:14] Picking influencers to work with 
 [15:12] Measuring the success of campaigns 

[17:01] Turning one time customers into loyal ones

[18:51] Campaigns that succeeded (and the ones that didn’t)

[22:28] Marketing advice for aspiring restaurateurs

[24:29] Closing out 

Welcome to another delightful episode of #localbites! Today, we're thrilled to host Gordon Davis, the co-founder of the enchanting Whimsy Tea Company, a community-driven venture that thrives on the magic of saying "yes." Tune in as Gordon takes us on a journey through the heartwarming story of how Whimsy Tea Company blossomed from the roots of its vibrant community.

With more than 600 exquisite tea flavors to choose from, the company has danced with the challenges of a dynamic supply chain. Amidst these trials, their robust and supportive customer base has been a guiding light, allowing the team to embrace the philosophy of radical acceptance. While a mere 120 tea varieties adorn the shelves, Gordon and his team have mastered the art of aiding each customer in discovering their perfect cup of tea.

Join us as we delve into Gordon's insights on the remarkable power of community building and the transformative effects of wholeheartedly embracing the whimsical path to growth. Learn how, in the world of Whimsy Tea Company, every "yes" fosters an intricate tapestry of connection and progress, reminding us all that in unity, we find the sweetest blends of success.

[00:00] Show intro 

[01:22] Gordon Davis’ background

[01:56] Why is community important and how do you foster it?

[04:46] What is a label artist and how does it work?

[09:02] From the beginnings to 24 venues and a brick and mortar store

[11:13] Getting involved in a local group

[12:05] Why is local trending?

[14:43] Getting involved in local groups

[18:33] Why don’t corporations value community?

[21:31] The biggest challenge of 600 teas and 24 venues

[28:35] Why such a long menu?

[30:50] How do you train the team?

[34:01] One piece of advice for an aspiring tea shop owner 

In this episode of #localbites, join us as Doug Matthieux, the visionary behind Artesano, delves into his journey of venturing from an unrelated field to running two restaurants. With invaluable insights, Doug sheds light on staffing and exceptional customer service. 

The prevailing challenge of a labor shortage is met with Doug's ingenious approach: implementing double shifts to alleviate strain on employees and curbing turnover. This innovative strategy not only benefits his staff but also fortifies the foundation of his establishments. At the heart of Doug's business philosophy lies experimental thinking, a driving force behind his success. His adaptive model has proven remarkably effective, reflecting in his culinary havens. On the customer-centric front, Doug's mantra revolves around authenticity and attentive listening. He underscores the significance of genuinely connecting with patrons and valuing their feedback. 

For aspiring restaurateurs, Doug's sage advice resonates profoundly: cultivating a robust team forms the bedrock of triumph. Whether you're contemplating the leap into restaurant ownership or seeking ways to invigorate your culinary enterprise, this episode imparts indispensable wisdom. Tune in to glean from Doug's experience and glean insights that could redefine your approach to the hospitality realm.

[00:00] Show intro 

[01:18] Doug Mattieux and his background 

[02:36] Creating a kid friendly restaurant

[05:09] Figuring out how crazy idea will work 

[08:03] The beginnings of Artesano and running two restaurants at once

[10:42] The balance between family and uniqueness

[12:10] Biggest lessons learned 

[14:55] Combatting worker shortages

[20:43] Experimental thinking

[30:00] The customer side of the business

[36:56] Outro 

In this episode, we are joined by Quentin Meloff, the Operations Manager for Aloette Go, a quick service model born from an established fine dining brand in response to the challenges brought about by the COVID-19 pandemic. Quentin sheds light on the unique set of challenges faced when transforming a renowned fine dining restaurant into a successful takeout venture.

One of the secrets behind Aloette Go's success lies in their approach to hiring and training. Emphasizing attitude and a teachable spirit, they take risks with their hires, recognizing that a solid system can turn anyone into a skilled team member.

Discover how Aloette Go prioritizes customer feedback to create an exceptional dining experience. By coming to customers first, they have built a loyal following, ensuring that the offerings resonate with the clientele. Quentin discusses how supplier innovations play a crucial role in quick service dining improvements, showcasing the restaurant's adaptability and willingness to embrace new ideas.

Tune in to gain insights into the ever-evolving restaurant industry, as Quentin Meloff shares the inspiring journey of Aloette Go and its quest to deliver quality food and service in the face of unprecedented challenges.

[00:00] Show intro 

[01:23] Aloette Go’s background 

[02:02] The differences between fine dining vs. quick service model

[05:55] How did you learn about the takeout model?

[07:29] The customer side of creating a quick service model

[10:32] Considering going from one location to two 

[12:34] Systems for the different models

[14:50] FInding the right suppliers

[16:34] The unexpected hurdles in a year and a half of Aloette Go 

[19:10] Employment at Aloette Go

[21:33] Third party delivery providers

[24:30] Advice for someone who wants to transition their business model

In this week's #localbites episode, John Pickerel, founder of Buckhorn BBQ Grill, shared his inspiring journey from farmer's markets to eight thriving brick and mortar locations. Buckhorn's success is attributed to their unique cut of meat, drawing long lines. To build loyalty, they pioneered a data-driven loyalty program ahead of Starbucks.

Consistency and predictability have been vital to Buckhorn's triumph. By offering top-notch food and service, they gained customers' trust, becoming a go-to choice. John stressed the high cost of empty chairs, reinforcing their commitment to maintaining high standards across all outlets. As a seasoned restaurateur, John's insights are invaluable for aspiring entrepreneurs. Standing out, fostering loyalty, data utilization, and consistency are key takeaways from Buckhorn BBQ Grill's remarkable journey.

In conclusion, #localbites' episode with John Pickerel is a must-listen for those seeking inspiration in the competitive food industry. John's success story motivates listeners to embrace innovation, prioritize customer relationships, and strive for excellence in their own ventures.

[00:00] Show intro

[01:23] Welcome to John: his background and restaurant

[03:57] Why tri tip and how was the menu built around it?

[05:49] From one to eight locations

[07:25] How do you get repeat customers?

[10:03] What has changed in John’s loyalty programs?

[12:42] Using data to figure out growth

[15:13] Has the process of opening new locations gotten easier?

[16:50] The biggest challenges in eight locations

[19:21] From unknown to brand awareness

[21:54] One piece of advice who is about to start building a restaurant brand

[23:31] Wrapping it up