Restauranttopia: A Show for Local Independent Restaurants

Brian Seitz, David Ross, and Anthony Hamilton
  • 5.0 (18)
  • BUSINESS
  • UPDATED SEMIMONTHLY
Restauranttopia: A Show for Local Independent Restaurants

We love locally owned independent restaurants. These businesses build strong communities by linking neighbors in a web of economic and social relationships. The more the independent restaurants are thriving, the healthier the community will be! We want to help restaurant owners and operators hone their competitive edge through effective marketing and business practices. Restauranttopia focuses on all things related to restaurant management and operations from hosts David Ross, Brian Seitz, and chef Anthony Hamilton. We feature interviews and restaurant success stories, along with insights on cost control, marketing, management and personnel issues. Tune in for marketing ideas and tactics from restaurant business experts, gathered from lessons from restaurants around the US.

  1. MAR 1

    MALT – The 4 Key Elements That Shape Your Restaurant’s Atmosphere (Ep. 166)

    A restaurant’s atmosphere can make or break the guest experience, but many operators overlook key environmental factors. In this episode, we break down MALT – Music, Ambiance, Lighting, and Temperature—the four elements that directly influence customer comfort, spending habits, and return visits. Learn how to fine-tune your restaurant’s environment to create an experience that keeps guests coming back.   Key Takeaways: Music Sets the Tone and Spending Habits Background music matters—the right tempo can increase customer spending or speed up table turnover. Fine dining restaurants often adjust volume and genre throughout the day to match customer flow. Classical music has been shown to encourage higher spending compared to pop or no music. Ambiance Ties Everything Together Customers often can’t pinpoint why a restaurant feels off—but ambiance is usually the culprit. Mismatch in design, uniforms, and service style creates confusion and affects the customer experience. Take time to sit in different areas of your restaurant to understand the guest experience from every seat. Lighting Impacts Perception and Food Choices Bright lighting makes customers more alert and more likely to choose healthier options. Dim lighting encourages longer stays and more relaxed dining experiences. Proper lighting enhances food presentation—avoid placing harsh lights directly on plated dishes. Temperature Influences Comfort and Dining Speed Restaurants should maintain an optimal temperature between 68-72°F. Drafts, door placement, and seasonal changes can affect different seating areas—regular monitoring is key. Consider zoned temperature control for event spaces and private dining areas.   Pro Tips: ✅ Use a structured playlist—set up music automation to match the time of day and dining experience. ✅ Be a guest in your own restaurant—sit at different tables, check for uncomfortable drafts, poor lighting, and sound issues. ✅ Audit your online presence—ensure your ambiance is accurately represented in your restaurant’s digital footprint. ✅ Monitor customer behavior—if guests are using phone flashlights to read menus, your lighting is too dim. ✅ Invest in decor and layout experts—if ambiance isn’t your strength, find someone who specializes in restaurant design.

    28 min

  2. FEB 15

    5 Mistakes Restaurants Are Making (Ep. 165)

    Are you making these five costly restaurant mistakes? Many independent restaurant operators are leaving money on the table by overlooking simple but essential strategies. In this episode, we break down five common mistakes and how to fix them right away. Listen now to learn: Why tracking prime costs daily can improve profitability How collecting and using customer data effectively boosts sales The biggest mistake restaurants make with their online presence Simple ways to improve hospitality and customer experience Your customers are paying attention—make sure you're giving them a reason to return.   Key Takeaways: 1. Not Tracking Prime Costs If you don’t track food and labor costs daily or at least weekly, you're leaving money on the table. Use spreadsheets or automated tools to monitor expenses in real-time. 2. Not Collecting Customer Contact Info Every day that passes without gathering emails or phone numbers is a lost opportunity. Implement QR codes, train staff to ask, and use POS integrations to build a database. 3. Poor Customer Communication Collecting data is useless if you’re not using it. Engage customers via email and text marketing with relevant, valuable updates. 4. Weak Online Presence Bad photos, outdated websites, and incomplete Google/Yelp listings drive customers away. Invest in professional photography, ensure online listings are accurate, and optimize online ordering systems. 5. Neglecting Hospitality & First Impressions Customers judge their experience from the moment they walk in (or order online). Maintain a clean environment, train staff to be welcoming, and improve packaging for takeout orders. Pro Tip: Your restaurant is constantly being evaluated—by customers, delivery drivers, and even health inspectors. Make sure you’re always putting your best foot forward!

    20 min

  3. FEB 1

    Transforming Restaurant Managers into Hospitality Leaders with Jason Brooks - PART 2 (Ep. 164)

    In this second part of our interview with Jason Brooks—speaker, author, and coach—we continue the conversation on leadership in the restaurant industry. With over 30 years of experience, Jason shares key insights from his upcoming book, including how to master meetings, provide impactful feedback, and harness the power of influence. We also discuss his inspiring partnership with The Giving Kitchen, where he’s aiming to raise $30,000 in 30 days to support food service workers in crisis. Show Notes Introduction to Jason Brooks: Professional speaker, author, coach, and a family man passionate about transforming restaurant managers into hospitality leaders. He has a book coming out in March, focusing on leadership in the hospitality industry. Jason's Background and Book Motivation: Over 30 years in the restaurant industry, working his way up from dishwasher to VP of Operations. His journey reflects a deep understanding of the industry's challenges and the potential for personal growth within it. The Giving Kitchen Partnership: Jason's book launch is tied to supporting The Giving Kitchen, a nonprofit that assists food service workers in crisis. A portion of book sales will contribute to this cause, emphasizing the community-focused spirit of the hospitality industry. Key Concepts Continuation from Jason's Book: Master Your Meetings: Jason emphasizes the importance of having purposeful meetings with clear agendas, pre-reads, and relevant participants to ensure efficiency and effectiveness. Never Stop Training: The importance of continuous training and development is highlighted, including training employees up to their last day to ensure they leave better than when they arrived. The Art of Giving Feedback: Discusses the necessity of providing constructive feedback in the right environment, ensuring that feedback is meaningful and actionable. Closing the Gap: Focuses on bridging the gap between managers' and customers' perceptions by understanding the customer's viewpoint from the moment they approach the restaurant to their dining experience. Using the Power of Influence: The final key discussed involves understanding and utilizing the power of influence effectively within the hospitality industry to foster positive change and development. Book Launch and Partnership with The Giving Kitchen: Jason shares his initiative to support The Giving Kitchen through his book sales, aiming to donate $30,000 in 30 days to help food service workers in crisis. Jason Brooks Links: Book Website - https://www.jasonebrooks.com/everyleader  Amazon: Book Link Brand Website - www.jasonebrooks.com   Twitter - https://twitter.com/2LeadNSucceed LinkedIn - www.linkedin.com/in/jason-e-brooks  Instagram - https://www.instagram.com/2leadnsucceed/ Giving Kitchen - www.givingkitchen.org

    33 min

  4. JAN 18

    Restaurant Industry Challenges with Jason E. Brooks - PART 1 (Ep. 163)

    In this episode, we sit down with Jason E. Brooks, a seasoned restaurant industry veteran turned speaker, author, and coach. Jason shares insights from his 30-year journey from dishwasher to VP of Operations, as well as highlights from his upcoming book on hospitality leadership. We explore his actionable leadership framework (MODEL), the importance of KPIs, fostering ownership among teams, and the power of one-on-one engagement. Jason also discusses his partnership with The Giving Kitchen, a nonprofit supporting food service workers, and how his book contributes to this cause. Tune in for valuable leadership strategies and a deeper look at the evolving hospitality industry. Show Notes Introduction to Jason Brooks: Professional speaker, author, coach, and a family man passionate about transforming restaurant managers into hospitality leaders. He has a book coming out in March, focusing on leadership in the hospitality industry. Jason's Background and Book Motivation: Over 30 years in the restaurant industry, working his way up from dishwasher to VP of Operations. His journey reflects a deep understanding of the industry's challenges and the potential for personal growth within it. The Giving Kitchen Partnership: Jason's book launch is tied to supporting The Giving Kitchen, a nonprofit that assists food service workers in crisis. A portion of book sales will contribute to this cause, emphasizing the community-focused spirit of the hospitality industry. Key Concepts from Jason's Book: MODEL Acronym: The first five keys form the acronym MODEL, outlining a repeatable process for leadership development in the hospitality sector. Mastering Your KPIs: Importance of understanding and leveraging key performance indicators for business success. Owner-Like Orientation: Encouraging a sense of ownership among staff to foster responsibility and initiative. Delegating by Creating Mini-GMs: The strategy of empowering employees by delegating managerial tasks, enhancing their skills and engagement. Engage Through One-on-Ones: The critical role of personal engagement and feedback in developing a motivated and aligned team. Leading with the Right Mindset: Cultivating leadership qualities that inspire and guide teams toward achieving shared goals. Discussion on Industry Challenges and Innovations: Jason and the hosts discuss the unique challenges of the restaurant industry, including financial management, staff development, and the need for innovation in traditional business models. Jason Brooks Links: Book Website - https://www.jasonebrooks.com/everyleader  Amazon: Book Link Brand Website - www.jasonebrooks.com   Twitter - https://twitter.com/2LeadNSucceed LinkedIn - www.linkedin.com/in/jason-e-brooks  Instagram - https://www.instagram.com/2leadnsucceed/ Giving Kitchen - www.givingkitchen.org

    41 min

  5. 12/28/2024

    Online Ordering with Better Photos and Descriptions (Ep. 162)

    In this episode, the Restauranttopia team dives into the essentials of optimizing your online ordering platform with high-quality food photography and effective menu descriptions. Learn how these small but impactful changes can increase sales, enhance customer experience, and showcase your brand's best. Show Notes: Episode Highlights: The Importance of Online Ordering: Pandemic-driven growth made online ordering a necessity. Many restaurants overlook critical elements like descriptions and photos. Menu Descriptions: Ensure accuracy and clarity with detailed, enticing descriptions. Use your POS system effectively to organize modifiers and options. Food Photography Essentials: Avoid bland, top-down photos; opt for dynamic 45° angles. Use good lighting, clean plating, and consistent backgrounds. Stage your shots to make every dish look appealing and perfect. Pro Tips: Photography: Invest time in creating visually appealing photos once for lasting impact. Consistency: Use the same background and setup for all photos to maintain brand alignment. Tools: Utilize affordable equipment like tripods and smartphones with good lighting setups. Outsourcing: Partner with local professionals, like Ohio-based Local Ohio, for high-quality, cost-effective food photography. Actionable Steps for Restaurateurs: Audit your online menu today—check for clear descriptions and professional food photos. Dedicate time or hire professionals to capture consistent, high-quality images. Regularly update your menu photos to reflect your current offerings and maintain customer interest. Reach out to community partners like Local Ohio or similar organizations in your area to enhance your visuals.

    7 min

  6. 12/14/2024

    Are You Not Entertained?!? (Ep. 161)

    In this episode of Restauranttopia, we explore creative ways to elevate your guests' dining experience and keep them coming back for more. From interactive menus and themed nights to customer spotlights and unique partnerships, we share actionable ideas to help you entertain, engage, and delight your customers. Don't miss this deep dive into the strategies that will set your restaurant apart in 2024!   Show Notes: Episode 161 "Are You Not Entertained?!?" Key Topics: Strategies to create engaging, memorable dining experiences. Post-pandemic trends impacting consumer behavior and restaurant operations. How to elevate perceived value amidst rising costs. Pro Tips: Interactive Engagement: Introduce customer-driven activities like interactive menus, ordering systems, and specials voting to involve diners in the experience. Event Programming: Organize unique in-house events such as chili cook-offs, fantasy sports drafts, trivia nights, and dating mixers. Customer Spotlights: Highlight regular customers through social media to foster loyalty and broaden reach. Entertainment Nights: Implement themed nights like live music, open mic, or drag queen bingo to attract diverse crowds. Collaborative Partnerships: Partner with local entertainment venues, artists, or organizations to create mutually beneficial promotions. Actionable Steps for Restauranteurs: Understand Your Customers: Analyze your customer base to determine what experiences resonate most—whether it’s private wine dinners or family-friendly events. Be Persistent: Try new ideas at least three times before deciding their success. Consistency and iteration matter. Leverage Social Media: Encourage customers to share their experiences using branded hashtags and creative prompts. Use Dead Space Creatively: Repurpose underutilized spaces for workshops, cooking classes, or community events. Enhance Dining Moments: Add small touches like tableside guacamole or chef’s tables for a personalized experience. Partner for Success: Collaborate with vendors for themed dinners or local businesses to attract their customer base. Ideas to Explore: Culinary classes where guests make their own appetizers. Themed tasting nights like tequila and cigar pairings. "Be the Show, Not the Commercial": Create content around experiences instead of just advertising. Final Thoughts: As local operators, embracing these strategies ensures you remain competitive, foster customer loyalty, and enhance profitability. For a detailed list and further ideas, visit restauranttopia.com. Share your successes with us to inspire others!

    34 min

  7. 11/29/2024

    Treat Your Employees Like Customers (Ep. 160)

    https://www.youtube.com/watch?v=OblkAEH8AXg In this episode, the Restauranttopia team explores how to attract, engage, and retain top talent by treating employees like valued customers. From creating a standout workplace culture to leveraging marketing strategies in recruitment, discover actionable tips and insights to build a loyal and motivated team in today’s competitive labor market. Treating Employees like customers: Episode 160 Episode Highlights: Shifting Mindset: Treat your employees as you would customers—market to and retain them effectively. Culture Matters: Employees value workplace culture and want to work where they feel supported and valued. Marketing to Talent: Highlight your business's strengths during interviews. Use targeted platforms (e.g., Indeed, Facebook) to attract the right candidates. Retention Strategies: Daily interactions ("table touches") to build relationships. Recognize achievements—small gestures like quality uniforms or hats matter. Offer loyalty rewards and stay-on bonuses. Flexibility & Structure: Accommodate employees' work-life balance needs. Set clear expectations and deliver on promises. Autonomy & Growth: Empower employees to own their roles. Provide feedback and incorporate their ideas. Consistency in Leadership: Combine respect with approachability to build strong teams. Pro Tips: Recruiting: Spend strategically on platforms like Indeed and experiment with creative approaches like including job ads in to-go orders. Retention: Regularly ask employees what they enjoy or dislike about the job and make improvements. Scheduling: Use scheduling software to create flexibility while maintaining operational efficiency. Actionable Steps for Restaurateurs: Evaluate and improve your workplace culture—ask your team for honest feedback. Update job ads to reflect your business's unique values and environment. Implement a recognition program to celebrate employee achievements. Invest in tools to streamline scheduling and improve flexibility for employees. Follow through on promises to build trust and loyalty within your team.

    20 min

  8. 10/21/2023

    How to buy or sell a restaurant with Brad Ruth.

    How to buy or sell a restaurant with Brad Ruth. https://restauranttopia.com/episode-159-how-to-buy-or-sell-a-restaurant-with-brad-ruth/

    29 min
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5
out of 5
18 Ratings

About

We love locally owned independent restaurants. These businesses build strong communities by linking neighbors in a web of economic and social relationships. The more the independent restaurants are thriving, the healthier the community will be! We want to help restaurant owners and operators hone their competitive edge through effective marketing and business practices. Restauranttopia focuses on all things related to restaurant management and operations from hosts David Ross, Brian Seitz, and chef Anthony Hamilton. We feature interviews and restaurant success stories, along with insights on cost control, marketing, management and personnel issues. Tune in for marketing ideas and tactics from restaurant business experts, gathered from lessons from restaurants around the US.

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