Restaurant Training, The Economy and Restaurant Marketing

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In May 2008, Restaurant Revolution began producing and participating in a variety of restaurant industry-specific discussions.

These have been recorded. Videos, handouts and pamphlets on each topic are being created for your benefit. Please check back often, or Join Restaurant Revolution to be notified when these materials are available.

The first in this series is an interview by Judy Asman of John Alexander from CHART. John shares why restaurant employee training and manager training is of utmost important during a tough economy. He also provides step-by-step information that you can immediately apply.

I strongly encourage you to watch each video. They add up to around 22 minutes of advice.

Restaurant Employee Training and the Economy: Part 1

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Restaurant Employee Training and the Economy: Part 2

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Restaurant Employee Training and the Economy: Part 3

UPDATE: Now you can download the Restaurant Training In A Tough Economy Report.

If you’re interested in this topic and want more information, visit Chart.org.

If you’re a professional that would like to be interviewed and have a similar production of videos, handouts and other marketable materials, please contact Judy Asman or Restaurant Revolution.

Restaurant Marketing, Menu Preparation and Food Variety

Howard Moskowitz has consulted many companies in the food industry to help them discover profitability through offering variety. Clients include Pepsi, Prego, Ragu and many others.

I recommend watching this video of author and speaker Malcolm Gladwell as he details revelations of Howard’s research and life experiences.

Things to note:

• People don’t often know what they want
• There is a great variety in what people like to eat and drink
• Don’t search for the perfect recipe. Instead, seek the perfect recipes.
• Offering variety will increase your audience, and your profit margins.

There are many considerations when crafting a menu. Experts will say to keep the menu small and centralized. My recommendation is to find ways to offer variety around your primary dishes, whether that’s through toppings, sauces, rubs, etc. Offering samples of these might also be wise to ensure guests are satisfied with the full dish.

FohBoh Video Tour - Restaurant Social Network

Find more videos like this on FohBoh

I had the pleasure of working with Ted Cohn and Michael Atkinson to produce this video tour of FohBoh, the premiere restaurant industry social network.

During production I interviewed people such as Doug Golden from AdvanceMe, Ray Villaman from the Tahoe Restaurant Group, Amanda Hite from Talent Revolution, Andy Swingley from Thomas and King, and Matt Urdan from Nantahala Outdoor Center.

If you haven’t already, make sure to join FohBoh and get involved. The amount of resources available are powerful and will do much for your business.

Restaurant Social Networking In Plain English

This video gives an excellent overview of the concept of social networking.

What it doesn’t mention is how getting involved like this will help YOU as a business owner. Think about it for a moment - connecting with people interested in the same topics as you… finding employees… chefs/cooks… bartenders… trainers… consultants… resources… new friends…

I’ve met people in each of those “categories” by hanging out on FohBoh.

Don’t wait to get in the game. Jump in today.

Restaurant Video Marketing On A Budget - Flip Camera

Flip Video Ultra Series Camcorder, 60-Minutes (Black)

Flip Video Ultra Series Camcorder, 30-Minutes (Black)

I made the video and then looked up the new prices of the cameras… now the 30 minute version is nearly the same cost as the 60 minute(?). Obvious decision there.

Video is where it’s at. Join the Revolution… create videos of your restaurant, post them on YouTube and stick a link in the comments/description of the video back to your own website. Take the embed content from YouTube to put the videos on the web site locally.

Lots of opportunity and fun to be had.