Category: Restaurant Marketing

Pizza TV – The Dough Is In Your Database

Pizza TV – The Dough Is In Your Database

While you need to be focused on the amazing dough you create for your pizza, you should be just as concerned about dough hiding in your customer database!

Too many operators are using HOPE & PRAY as their marketing plan. You’re hoping customers will remember the great pizza and service and praying they come back.

Instead of HOPE & PRAY, let’s put in place a system that brings them back like clock work. That system is your customer retention plan, which we’ll cover later, but in order to make a retention program work you need PEOPLE’S information. More importantly, you need the people who are currently giving you DOUGH!https://www.youtube.com/embed/aYY9n1z1ahM

MP TV – Episode 43 – Nixing Normal: How to Make Your Restaurant Stand Out

MP TV – Episode 43 – Nixing Normal: How to Make Your Restaurant Stand Out

On this week’s episode of MP TV, Matt sits down with Annamarie Chestnut of Annamarie’s in Royersford, Pennsylvania. The pair chat about:

🤝 Being community-minded
🥡 Adapting to takeout orders during Covid
‼️ Standing out
📲 Getting customers’ attention on social media
👉 And much more!

www.MPTV.watchhttps://www.youtube.com/embed/QRXR_3rZQrY

Live With Chef & Author Chris Hill

Live With Chef & Author Chris Hill

We’re LIVE with another Restaurant Expert Roundup with Chef & Author Chris Hill at 3pm EST on Monday January 25th.

Chris is a former marketing consultant, having worked with top Fortune 500 brands – and then everything changed, when he followed his heart into the world of the kitchen.

Chris became a chef, restaurant owner, author and speaker, having spoken on 2 TEDx stages and for companies, organizations and schools all over the country focused on leadership, career fulfillment and inspiring others to live their best selves.

In his 1st book he shares other chefs stories (triumphs and failures), as well as his own, and the lessons that we can all learn, as it relates to creating success for our careers, and for our lives as a whole.https://www.youtube.com/embed/vYejJDVHEk8

MP TV – Episode 42 – Getting the 411 on Fine Dining with Restaurant 618

MP TV – Episode 42 – Getting the 411 on Fine Dining with Restaurant 618

We’re seeing double 👀 this week as Matt sits down with Matt Borowski, owner of 618 restaurant, and talks everything fine dining. On this episode the Matts discuss:

📲 3rd party delivery apps
🤝 Forming relationships with guests
📊 The trackability of OpenTable
⭐ How they get reviews
👍 Becoming the “go to guy” for their guestshttps://www.youtube.com/embed/Pq9OzoSHIwQ

MP TV – Episode 42 – Getting the 411 on Fine Dining with Restaurant 618

MP TV – Episode 42 – Getting the 411 on Fine Dining with Restaurant 618

We’re seeing double 👀 this week as Matt sits down with Matt Borowski, owner of 618 restaurant, and talks everything fine dining. On this episode the Matts discuss:

📲 3rd party delivery apps
🤝 Forming relationships with guests
📊 The trackability of OpenTable
⭐ How they get reviews
👍 Becoming the “go to guy” for their guests

www.MPTV.watchhttps://www.youtube.com/embed/cxEZ4DD5_9U

Impromptu Live With Restaurant Author Bruce Nelson

Impromptu Live With Restaurant Author Bruce Nelson

This is a SPECIAL LIVE with Restaurant Author Bruce Nelson.

Tonight he’s having a virtual book release party are YOU’RE ALL INVITED!!!!

I’m going to talk to Bruce about tonight’s event and see what’s in store.

Join us LIVE here and see below for details on his event tonight.

—-

Bruce Nelson Virtual Book Launch

Jan 14, 2021 05:30 PM Central Time

Join Zoom Meeting

https://us02web.zoom.us/j/89709823816https://www.youtube.com/embed/UmT150FqR3Y

Restaurant Expert Roundup With Patti Simpson

Restaurant Expert Roundup With Patti Simpson

We’re LIVE again with another Expert from this restaurant business. This time we’re talking with the Chief People Officer of Danny Meyer’s Union Square Hospitality Group, Patti Simpson.

No doubt 2020 was TOUGH on the restaurant industry, especially the people. In her role Patti drives home USHG’s Family Values of excellence, hospitality, entrepreneurial spirit, and integrity.

Many operators struggle to build their culture for 1 location, I want to find out how she does this across all of their brands.

Union Square Hospitality Group has created some of New York’s most beloved restaurants, cafes, and bars, which offer outstanding food delivered with our signature warmth and hospitality.

Founded by CEO Danny Meyer with the opening of Union Square Cafe in 1985, the company now extends beyond the walls of its eateries. In addition to creating Shake Shack, USHG offers operational consulting, runs a multifaceted catering and events business.

For more information on USHG check out their website below.
www.ushgnyc.com/team-member/patti-simpsonhttps://www.youtube.com/embed/eagfeqZGmEM

Are You Getting The Most Out Of Your Restaurant Marketing?

Are You Getting The Most Out Of Your Restaurant Marketing?

We’ve all squeezed the toothpaste tube to get EVERY bit out of it, right?

I know I do and every time I brush my teeth I think about this…”Why aren’t businesses treating their marketing efforts this way?”

Well on Tuesday January 11th I’m going LIVE to discuss HOW you’re leaving toothpaste in the tube

What I mean is, are YOU taking advantage of EVERY opportunity to build your business through marketing?

Like
✔️ Are you asking every customer that spends money with you for their info?
✔️Are you capitalizing on EVERY website visitor?
✔️Do you know EVERY business your best customers work for?
✔️Do you speak with every customer who walks through your doors?
✔️Have you tried to convert every 3rd party customer?

I could go on and on, but my point is there is a LOT of missed opportunity by most businesses with regards to sales and marketing.

I’ll see you Tuesday.https://www.youtube.com/embed/yOXNI4a3q34

MP TV – Episode 41 – Getting To The Meat Of Success As A Franchisee

MP TV – Episode 41 – Getting To The Meat Of Success As A Franchisee

Today Matt talks with Nicholas Papanier Sr. of Primo Meats. Together, the pair get to the meat of what it takes to make it as a franchisee. They discuss:
🤝 Customer Relations (this one’s big)
🥪 Using Quality Ingredients
📕 Following the Manual
💦 Putting the Sweat Equity In
📍 Location, Location, Location
📈 And Growing From the Ground Up

www.mptv.watchhttps://www.youtube.com/embed/OnT7ppE3Mgw

Accessibility
Scroll to Top