Dope! 😎 Matt sits down and talks with Kam Siu. Kam wears many hats🧢 as the CEO of Panda Trading Company🐼, Dope! Asian Street Fare🍜, Decibel Korean Fried Chicken🌶🐓, and COO at Pelican’s Reef Cincinnati🏝. This week, Matt and Kam discuss:

✔️Being unique is better
✔️Likes mean nothing without engagement
✔️Befriend the people you work with
✔️Sometimes you have got to be flexible
✔️Your decor is a direct reflection of your business
✔️Get your face out of your phone!

www.MPTV.watch

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Want to know how to make your restaurant more profitable without added stress?

If so, join Bobby Shaw, Bill Tobin, and myself at 4 PM ET on November 29th!

In this webinar, we’re going to unpack how implementing certain systems / processes in your restaurant (i.e. proper training, streamlined communication, and beneficial software) can increase your bottom line without complicating your business!

By clicking this link, you’ll be taken to my webpage where you can sign up for the webinar!

https://go.restaurantmarketingthatworks.com/restaurantoperations

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Want to know how to make your restaurant more profitable without added stress?

If so, join Bobby Shaw, Bill Tobin, and myself at 4 PM ET on November 29th!

In this webinar, we’re going to unpack how implementing certain systems / processes in your restaurant (i.e. proper training, streamlined communication, and beneficial software) can increase your bottom line without complicating your business!

By clicking this link, you’ll be taken to my webpage where you can sign up for the webinar!

https://go.restaurantmarketingthatworks.com/restaurantoperations

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Taylor Scott is the author of Lead With Hospitality + Founder / Visionary of Lead With Hospitality LLC. He helps leaders transform jobs into meaningful work.

Taylor is also NOT a restaurant guy. But, he’s spent twenty years working in the hospitality industry for Disney Parks and Resorts, Gaylord Hotels and Resorts, Wynn Resorts, and The Cosmopolitan of Las Vegas.

Today I want to discus a few points from his book:

1st – Relationships & Their Role In Hospitality – Customers and Vendors

2nd – Grace

3rd – Meaningful Work

LinkedIn: www.linkedin.com/in/tscott1502
Instagram: www.instagram.com/tscott1502

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We hit the Jackpot🎰 in Vegas! Matt sits down with David Bloom🥳, the Chief Development and Operating Officer
of The Capriotti’s brand, to talk about the ins-and-outs of franchising a restaurant🧑‍🍳, as well as taking a small brand to the next level📈. With David’s decades worth of expertise on hand💪, Matt and David get real about:

💡The learning curve for entering a new market
💡Winning has to be in a win-win situation
💡Technology
💡Owning and operating are crucial for success
💡Level Up
💡In order to be the best, you have to decide to be the best first

www.MPTV.watch

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Let’s go DEEP into a topic that makes SO much of a difference in your restaurants success…THE LOCATION!

Today I’m honored to have Kyle Inserra as my guest. Kyle develops and executes real estate strategies for emerging restaurant brands. He’s also cofounded two restaurant concepts in Westchester County (NY) in 2007 and successfully excited both businesses in 2021.

You can find Kyle on LinkedIn at www.linkedin.com/in/kyleinserra/

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Today we talk about leadership, failing and our annual Thanksgiving Food Drive

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Technology is an increasingly large part of our world, and it’s not going away.

In this webinar, we will discuss how technology can…Grow Revenue, Cut Expenses, Improve the Guest Experience and MORE!

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Webinar Guests

Chip Klose – Chip Klose is the Host of the Restaurant Strategy Podcast and has a proven track record for developing and implementing programs that diversity revenue streams and improve overall profitability.

Matt Plapp – Matt’s the CEO of America’s Best Restaurants & Restaurant Marketing That Works. Through both companies Matt’s on a mission to help restaurants find more frequent customers through their ground breaking A.B.R strategy…Attract, Build & Retain

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So as you many know, I’ve started working a few shifts each week at Rapid Fired Pizza in Florence Kentucky 🍕

Well today,I worked the lunch shift and when I saw the 19 pizza order slip that came in over night it had 😍 in my eyes.

WHY? Because I knew it came through their online ordering system, which means there was an email on the receipt. Which meant we had 💾

Let’s Talk This One Through

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