MadChef App’s Post

As a restaurant owner, do you ever feel like you’re just digging your own grave? Doing the same thing over and over each day and expecting new results is the definition of insanity. It’s just like standing in the middle of your dining room and digging a giant hole. The problem is, eventually that hole becomes your grave. How about we do this? How about we get some new tools and I lend you a hand in getting out of the hole that you’ve dug for yourself? Think you’re too deep to be saved? Think again. With my proven strategies and a fresh set of tools, we’ll stop the digging and start building. Stop burying your potential and start resurrecting your restaurant’s success. Ready to climb out of that grave and into the daylight of profitability? Head over to www.RestaurantGrowth.com and speak to one of our team members about The Restaurant Accelerator Coaching Program! It’s proven to work over the last 14 years and in 23 different countries with over 2800 independent restaurants!

🏡✨ Ready to turn your culinary passion into a thriving home-based restaurant? 🍽️ Now is the opportune moment to embark on this flavorful journey. With the rise of remote work and increased demand for unique dining experiences, the time is ripe for culinary entrepreneurs to shine from the comfort of home. 🚀 Discover the recipe for success in the evolving food industry. 🌐🍲 Seize the moment, follow your dreams, and let your home-based restaurant venture bloom! 🌟👩🍳 #HomeBasedRestaurant #CulinaryEntrepreneurship

Are you curious about the underlying secrets of running a successful restaurant? It's not just about structure, systems, and communication - it's about the power and motivation of the team behind the operation. At Food Hub, we believe that the key to a restaurant's success lies in the people. In the restaurant business, every action, from the kitchen team creating delicious dishes to the front-of-house staff providing an exceptional experience for customers, is driven by the dedication and passion of the team. It's about bringing people together on multiple levels and creating a seamless, coordinated effort to deliver excellence. One of the biggest challenges in the industry is high staff turnover, which can hinder a restaurant's ability to achieve its goals. That's why Food Hub is focused on creating meaningful connections and a culture of excellence, passion, and determination. We believe that the intention and determination of the team is what sets apart a successful restaurant from the average. By fostering a strong, motivated, and passionate team, we aim to propel restaurant projects to success. We understand that the true secret of a thriving restaurant is the commitment and drive of the team behind it. This is the ethos of Food Hub - creating a culture that drives excellence and propels restaurants to new heights. Join us at Food Hub and let's work together to unlock the true potential of your restaurant. #RestaurantSuccessClub #FoodHub #TeamMotivation

How can a family's century-old deli legacy be preserved while adapting to modern tastes and industry shifts? In this episode, Brian Shapiro, CEO of Shapiro's Delicatessen, shares insights into sustaining his 120-year-old family business in Indianapolis. Brian discusses how Shapiro's has evolved its deli concept and product offerings over generations while proudly upholding traditions like hand-cutting every item. Brian highlights Shapiro's commitment to using premium ingredients and crafting dishes from scratch, even when it means higher costs. He shares the restaurant's philosophy of customizing orders and prioritizing customer service to create an authentic deli experience that delights modern diners. As the leader of a beloved legacy business, Brian opens up about challenges like the scarcity of authentic deli meats and the changing landscape for mom-and-pop restaurants. He provides a candid perspective on the future of delis and small eateries in the face of industry consolidation. Brian also discusses how past crises, including a devastating fire and a tragic incident involving an employee, prepared Shapiro's to overcome adversity. He emphasizes investing in employees through competitive wages, flexible schedules, and fostering an environment where people don't want to leave. Looking ahead, Brian shares Shapiro's growth plans, such as opening a new hotel and rooftop bar/restaurant concept developed in partnership with private equity firms. He provides his vision for the deli's role as downtown Indianapolis transforms into a booming tourism destination. Resources and mentors that inspired Brian: 💡Wisdom from ancestors like great-uncle Max on prioritizing customers 💡Involvement in community leadership roles 💡Taking the initiative to solve civic issues like cleaning up a neglected overpass Tune in for Brian's hard-won insights into preserving a multi-generational legacy business, attracting tourism, exceptional customer service, and exemplary employee retention strategies. #franchise #shapirosdeli #TheInspiredStoriesPodcast

When Craveworthy Brands acquired Untamed Brands a couple months ago, culinary and supply chain expert Becca McIntyre got thrown into a "melting pot." Last week, Bret Thorn was on Nation's Restaurant News' Extra Serving podcast with Becca talking how acquisitions impact her areas of the business (https://lnkd.in/erC95cea). And by the way, Craveworthy's #restaurants use Toast. If you have it stacked right, #technology is a major advantage in navigating the complexities of culinary and supply chain management. For #culinary teams, preparing the right amount saves #food costs, and streamlining prep schedules does the same for #labor & #operations. Accurate #forecasting optimizes these things, while maintaining quality. #Supply chain experts ensure that the right ingredients are available at the right time. In cases like this, ordering the right amount can be especially similar to prepping the right amount (again IF you have the right technology). ClearCOGS helps with all of this, by turning data into actionable insights. We bridge the gap between culinary creativity and supply chain efficiency. What strategic advantage is your cutting edge in this rapidly evolving industry?

Restaurants clinging to the same exact menu for years on end. I'm talking menus that haven't budged since the Spice Girls were topping the charts. And guess what? These restaurants, by and large, are struggling to bring in customers. Why? Because in today's competitive food scene, people crave more than just food. They want to be surprised, delighted, and wowed by innovative dishes and an atmosphere that reflects the passion on the plate. Think about it. Why would someone choose your restaurant over the one down the street with a menu that changes seasonally, boasts organic ingredients, and features creative twists on classic favorites? The answer is simple: they won't. The days of relying on the "build it and they will come" mentality are long gone. Customers have a world of options at their fingertips, and they're not afraid to explore. Here's the wake-up call... the competition isn't waiting. They're constantly evolving, pushing boundaries, and creating dining experiences that leave a lasting impression. So, what can you do to turn things around? ⇾ Rethink your menu. ⇾ Revamp your atmosphere. ⇾ Focus on exceptional service. The bottom line? Customers are hungry for two things. Experience. Innovation. And they're not afraid to walk out the door if they don't find it. Take a stand, get creative, and serve up something extraordinary. That's how you stay ahead. PS: Had a good time recording a podcast about the success in the restaurant industry. Will be out soon! #restaurant #hospitality #startup #business #entrepreneurship

How can a Wall Street background and an entrepreneurial spirit transform the fast-casual barbecue landscape? In this engaging episode, Micha Magid, co-founder and co-CEO of Mighty Quinn's Barbeque, shares his journey from the fast-paced world of finance to leading a successful restaurant chain. Micha recounts the brand's humble beginnings at an outdoor food market in Brooklyn, where instant success validated their authentic barbecue concept. He details the transition to their first brick-and-mortar location and the whirlwind that followed their New York Times dining section feature. The conversation delves into Mighty Quinn's innovative approach to fast-casual dining, balancing traditional barbecue techniques with modern operational efficiencies. Micha provides insights into adapting to the evolving restaurant industry, including the shift towards digital ordering and delivery services. As a leader in the restaurant industry, Micha shares creative strategies for growth, including their approach to franchising and potential acquisitions of other regional barbecue brands. He also provides a candid look at the company's use of AI in hiring processes to improve efficiency and reduce turnover. Looking ahead, Micha offers his vision for the future of Mighty Quinn's, including expansion into new markets and the potential for creating a barbecue conglomerate under a common ownership umbrella. Mentors that inspired Micha: 💡His business partners, Hugh Mangum (a classically trained chef) and Christos (with extensive restaurant industry experience), who brought complementary skills to the founding team 💡Rick Rubin, through his book on the creative process, which Micha found applicable to business 💡Brad Jacobs, whose book on building multiple successful businesses provided valuable insights 💡Various authors of non-traditional business books that offer unique perspectives on leadership and strategy Don't miss this inspiring discussion with a finance-turned-restaurateur who's redefining the fast-casual barbecue experience and navigating the ever-changing landscape of the food industry. #foodindustry #barbecue #fastcasual #TheInspiredStoriesPodcast

National Cheeseburger Day! There are many ways to make a cheeseburger. Try something new and exciting like a Reuben Cheeseburger, or get a classic at your favorite restaurant or drive-thru. Just check online or pop into a local burger joint to see what kinds of discounts they are offering around National Cheeseburger Day this year! #BeMore #DoMore #CreateMore #thoughtsonthursday #recruitment #coaching #businessconsultancy #webinars #enquire #enable #engage #enjoy #enrich #training #assessments #diagnosis #development #leadercoaching

You've got a mouthwatering recipe, a dream, and a single location. You're grinding day in and day out.  Investing in training and development. Pouring your heart and soul into your business. Yet the growth just isn't happening. Yet your business remains stagnant. Meanwhile, your competitors effortlessly expand to dozens, even hundreds of locations in no time. You wonder... What are they doing differently?  How are they managing to achieve such rapid expansion while you're stuck spinning your wheels? The answer lies in our newest episode of The Food Service Growth Show. Bastard Burgers went from 1 location to 75+ locations in less than 6 years. They didn't just stumble upon success. They strategically plotted their path to expansion and executed it flawlessly. In this episode, Carl Jacobs chatted with Simon Wanler, CEO and Co-founder of Bastard Burgers. Together, they have dissected Bastard Burgers' journey and revealed the strategies, challenges, and wins that drove them from one location to over 75 in less than six years. The link is in the comments. #restaurant #foodandbeverage #hospitality #restaurantindustry

Here’s a look at the top independent restaurants across the country and how they grew year over year📈 See The Entire List Here: https://bit.ly/3sBDkgS Joe's Stone Crab Restaurant The Boathouse Tavern on the Green Pastis NYC Branded Hospitality Ventures #Restaurants #Hospitality #Technology #Business #Innovation #AI #investing #podcast #venturecapital Jeff Finkelstein Jason Eisen Bill Peet Restaurant Business Online