Month: May 2024

So many of us were unprepared for the struggles we’d experience in 2020. Justin Rosenberg of Honeygrow was well prepared for any obstacles that came his way.

Why? Some brands are built on strong economies and good luck, others are forged in fire.

In this episode, Justin walks us through the hard lessons he learned scaling Honeygrow and how that prepared him for the pandemic.

For more Honeygrow go to www.honeygrow.com

SignUp for Our Weekly Newsletter: https://pineapplepost.news

Booktime on my personal calendar: https://bit.ly/3otQm8z

Downloadour restaurant recovery guide: https://bit.ly/2ZAcmo0

Wantto streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast toclaim your free page and learn more about these powerful tools for your business.

Travis Talbot is a renaissance man who’s dedicated his life to learning and teaching. Far from the day to day grind of restaurant life, the chef travels the world, immersing himself in new cultures and cuisines for the benefit of his clients. We may not all aspire to be jetsetters but we are here to learn and Travis does not disappoint, sharing the tools and strategies he’s used to improve his life and the lives of restaurant owners globally. 

For more information on the chef and his businesses, visit https://ttexperiment.com/.

__________________________________________________________

Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

We have a lot more content coming your way! Be sure to check out our other content:

Yelp for Restaurants Podcasts

Restaurant expert videos & webinars

In this moment, we’re not just rebuilding our businesses, we’re rebuilding our industry.

What would you change if you had the chance?

For Dina Samson, change comes in the form of increased visibility. She’s working to raise the voices of entrepreneurial women within our industry. She’s also out front ensuring that the policymakers that directly effect our restaurants understand our priorities and our needs.

In today’s conversation, we talk about her advocacy work and how she manages to juggle it alongside being both a restaurateur and a parent.

For more on Dina and all of her projects go to www.dinasamson.com

________________________________

CLICK HERE to Chat with Josh

Free Download: 5 Steps to Achieve a 15% Net Profit

We have a lot more content coming your way! Be sure to check out the FULL COMP media universe by visiting:

FULL COMP

Restaurant Marketing School

The Playbook

Industry Town Halls

Dine in is done yet again. Parts of California are facing another stay at home order. What do you do if you own a restaurant? What do you do if you own 2 or 3 or more. Tara Lazar owns 6 spanning all sectors of hospitality. While most of us are struggling to pivot one location, Tara is masterminding how to ensure all 6 survive the year. Today we get real about the struggles she’s working to overcome and the highs and lows along this path.

Click to sign up for our weekly newsletter.

Click here to book time on my personal calendar.

Click here to download our Restaurant Recovery Guide.

Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.

SHOW NOTES

• Owns 6 locations
• Building was about taking opportunities when they came
• Having multiple locations is more entertaining and stimulating
• The restaurant revenue offsets the cost of management labor from the catering company
• What has it been like as a woman in the industry
• Fight a lot harder to be taken seriously
• The network of restaurateurs is a gentlemen’s club
• Woman leaders tend to be of an older generation
• Initial reaction to Covid
• This could be devastating on the catering side
• Failed with communication during Covid
• Stayed really quiet which stressed out staff
• Started having zoom calls and updates every two weeks
• Being realistic with your team
• How many will be able to come back in the fall?
• Being honest about not knowing the answers
• Failure depends on so many things out of our control
• Landlord
• Government restrictions
• Consumer behavior
• Restaurants in charge of public safety
• Food sourced responsibly
• Following safety regulation
• An outbreak in your restaurant could be devastating
• Using contact tracing forms
• Greatest fear
• How do we keep staff safe
• Using PPP loan
• Distributed to staff who needed it
• Paid staff to stay home
• Was hoping that the team would repay this by working when the restaurant was able to reopen
• Unfortunately many wanted to collect unemployment instead
• Pivoting during Covid
• Does not want to do fast-casual or ordering online
• Less interaction with clients
• Branded to-go packaging to be more experiential
• To-go model at Cheeky’s
• Redefining hospitality
• How do you anticipate your guests when you don’t know who they are?
• Following comment cards and customer surveys
• Success in 2020
• Already been successful
• Realigned with what is important
• Automating BOH operations
• Makes work more efficient
• Would like guests and staff together again
• Short term goals
• Keeping staff on the payroll
• Long term goals
• Partner with companies
• Acquire businesses
• Growing wide vs growing deep
• Buying out competition
• Expand into a different market
• Innovations caused by Covid
• Cocktails to go
• Cocktail food truck
• Farmer’s market boxes
• New to-go packaging
• Online to-go platforms
• Word to the industry
• Show your appreciation to your customers for supporting you