Category: Uncategorised

Marketing is hard. It’s hard because it’s nondescript and it’s a moving target. Restaurant marketing looked different in 2020 than it does in 2023. But there are experts in the field and we’re chatting with one today. Meet Paul McEnany. Paul is the founder of Plein Air, a marketing agency that specializes in helping great restaurant brands grow. Today he unpacks the same gameplan he gives the big guys, so that we can use it too.

For more information on Plein Air, visit https://www.itspleinair.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 shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Tyler Simmons wants to sell your trash. Our industry is famous for the amount of waste we create and Tyler is here to help. Today we’re talking about Too Good To Go, a company dedicated to eliminating food waste by elevating trash to treasure through innovative marketing and powerful tech tools. In an industry desperate for reasonable solutions to foundation problems, this just might be one. 

For more information on Too Good to Go, visit https://toogoodtogo.com/en-us/.

____________________________________________________________

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 shows:

Restaurant Marketing School

Restaurant expert videos & webinars

What comes to mind when you hear the words “vegan food.” For many of us, it’s burlap clothing and plates made of cardboard, but Steven Salm is out to change that. Steven founded Planta, a vegan restaurant that transcends every boundary placed on that genre of food. The branding, the buildout, and the culinary program all speak to what it is: one of the most compelling restaurant concepts in the last 20 years–even for carnivores. In our conversation today, we unpack the strategy he developed and executed to bring veganism into the mainstream on a national level.

For more information on Planta, visit https://www.plantarestaurants.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 shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Before Cyrus Batchan became a bar owner and a Michelin-rated restaurateur, he was a lawyer and that’s what drew me to this conversation. How many nights have you laid awake wondering if tomorrow was the day you were going to get sued? We’ve all consulted with lawyers in the past but I wanted to see how a lawyer-turned-restaurateur would go about setting himself up for success and limiting his liability. Today we chat with Cyrus about the things to do and the things we should avoid in an effort to become a better restaurateur.

For more on his latest project, visit https://www.camphor.la/.

____________________________________________________________

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 shows:

Restaurant Marketing School

Restaurant expert videos & webinars

Jack McGarry has achieved the accolades most of us dream about. He’s been awarded the best bartender in the world and his NY bar, The Dead Rabbit, was awarded the distinction of Best Bar in the World, a few years after that. But that’s not the end of Jack’s story. Since hitting the top, Jack has redefined excellence through the lens of bar ownership and has spent the last several years working to become the best owner he can be. Today, we discuss what that looks like in theory and how it manifests itself in practical application.

For more information on The Dead Rabbit, visit https://thedeadrabbit.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 shows:

Restaurant Marketing School

Restaurant expert videos & webinars

A great business starts with a great plan but, in our industry, those plans can take many different forms. Today, we chat with Michael Jantz-Moon of DC Vegan, a catering company turned deli turned bar concept that’s revolutionizing the way people eat and think in the DC area. In our conversation, we unpack how this storybook ending began with a bulletproof plan and discuss the ways in which we can all plan to win.

For more information on DC Vegan, visit https://www.dc-vegan.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 shows:

Restaurant Marketing School

Restaurant expert videos & webinars