Sherane is back with an exciting special guest, Bruno DiFabio, renowned restaurateur and business consultant. Bruno got his start in New York City, opening his first restaurant at a young age, then quickly expanded to multiple locations as his business took off. He’s here to share his wisdom and offer some pointers on expanding your restaurant.

It’s a juicy episode full of insider tips, including Bruno’s current business model and how he juggles managing locations that span multiple states. He goes into detail on how he chooses his locations, hires and trains new employees, creates consistency with systematic recipes, and delegates for a better work-life balance.

If you’re looking for in-depth knowledge on how to scale and sustain multiple locations, tune in for tried-and-true strategies that have catapulted Bruno to international success. 

You’ll Learn:

• How Bruno navigated restaurant ownership at a young age
• Why you should pick a community based on your customers
• The importance of building consistency across locations
• Bruno’s current business model
• How you can hire and train the right people
• Bruno’s top 3 tips for expanding to multiple locations

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Join our premium facebook group subscription for restaurant owners dedicated to helping current and aspiring restaurant owners learn the in's and out's of effective business launches, restaurant marketing, operations, employee management, and beyond: https://www.facebook.com/groups/547062692974998

Reviews are a vital component of a thriving, successful restaurant. Getting customers to leave positive reviews can be challenging, but focusing on a few easy key strategies can help. In today’s episode, Sherane takes on the topic of reviews, the psychology behind getting customers to leave them, and her favorite tactics for increasing your review library.

Sherane covers how frequent repetition encourages customers to leave a review, but underscores the importance of asking in different ways so as not to fatigue your clientele. She discusses strategies that can help, including email campaigns, offering incentives, featuring reviews on social media, and using table tents.

Sherane reminds restaurant owners to keep their techniques simple when seeking reviews. Make the process as easy as possible, and the reviews will come to you.

You’ll Learn:

• The psychology behind the importance of repetition
• How to couple email campaigns with incentives
• How to craft a strong subject line
• Ways to highlight your positive reviews on social media
• The importance of consistency in posting
• How to leverage your website
• The uses of table tents and how to optimize them

Episode Timestamps:

00:58 - Asking people for reviews

01:22 - Research behind asking the same question 16 times to get what you want

02:40 - Different ways you can achieve the 16 different touchpoints

03:06 - Using email campaigns and offering incentives for reviews

03:54 - Make your subject line really enticing

04:48 - Highlight your good reviews on social media

06:11 - Offer to feature reviews on your social media accounts

06:56 - Be consistent with posting testimonials

07:17 - Pushing reviews on your website

08:14 - Marketing with table tents

09:26 - Using a QR code

10:30 - The biggest takeaway

Connect with us on Socials:

Instagram: https://www.instagram.com/restaurantownerscollective/

Twitter: https://twitter.com/theroccompany

LinkedIn: https://www.linkedin.com/company/restaurantownerscollective/

Facebook: https://www.facebook.com/restaurantownerscollective

TikTok: https://www.tiktok.com/@restaurantownersco

Pinterest: https://www.pinterest.com/restaurantownerscollective/

Join our premium facebook group subscription for restaurant owners dedicated to helping current and aspiring restaurant owners learn the in's and out's of effective business launches, restaurant marketing, operations, employee management, and beyond: https://www.facebook.com/groups/547062692974998

In today’s episode, Sherane talks with Tricia Timney. Tricia is the founder of SLNG (Spread Love Not Gluten) which aims to help eateries become more inclusive and retain more customers by adapting gluten-free menus and best practices.

The episode opens with Tricia explaining her career journey and how it eventually coincided with her celiac disease diagnosis. She explains how the autoimmune disease required her to completely remove gluten from her diet, which made it very challenging to eat out anywhere.

Sherane and Tricia then discuss what restaurants are leading the charge when it comes to creating accessible gluten free dining experiences. 

Sherane follows up by asking Tricia what she would want restaurant owners and staff to know about providing truly gluten free options, and what might be holding back their progress. Tricia and Sherane then talk about what kind of marketing strategies restaurant owners can utilize to promote gluten free options.

Sherane closes the episode by asking Tricia if she has any last words of advice for restaurant  owners, and what results they can expect when they embrace gluten free options for patrons.  

To learn more about Tricia and SLNG, visit https://slngconsulting.com/