Your Social Media is Causing You to LOSE Customers, but Here's How to Fix It
Most restaurant, cafe & bar owners aren’t getting the most out of their social media. In fact, even if you’re posting every day your content might be the thing that is turning potential customers away.
Today I’m joined by Taylor Craig, founder of Delish Digital, who has spent 17+ years helping her clients make the most of their socials, and turn followers into real paying customers, and she owns her own cafe (Catch Coffee).
In this week's episode, we discuss how to get the best return on your investment on your social media and what you need to change to get more people through the door and more money in the till, without spending a cent.
You’ll hear:
02:37 - How to use social media to BOOST your sales
07:07 - The key to success on social media
16:01 - Should you be aiming to go viral?
22:00 - How to get your team to create content for you… and what to do if it sucks
24:23 - How to get your customers to trust you
29:18 - The 3 most important pieces of content for every business
37:37 - Influencer marketing has evolved, here’s why you should be using it
And so much more…
Get the links
120 Days: https://show.pics.io/preview/68c8fbc3754e2b196ff3dfaa
Photo Guide: https://show.pics.io/preview/68c8d82b86a47856a14b374b
Watch the YouTube Version of the Podcast here
If you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now.
You can find Taylor and Delish Digital over on Instagram
Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld
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45:49
Q&A -What to Do When Demand’s Down. Costs Are Up & Staff Are Hard to Find.
Has your dream of owning a restaurant, cafe, bar or food truck turned into a nightmare?
Today I’m answering two of your questions to talk through some of the REAL struggles that restaurant owners are facing.
First up is Seb from Ottawa who has been doing a steady trade pulling $15k weeks … until 3 new venues opened up around him. Now he’s unsure whether to discount, offer bundle deals or do something completely different
And then we’ve got Laura from regional WA who’s nine months into running her café, she’s in the kitchen herself, can’t find staff, prices have gone up and her older regulars won’t pay more and she has no idea how to get out of it.
If either of these sound like you or you’ve got another question you want answered send me a DM over at @foodie_coaches or book a call with the team here so we can help you work through your biggest problem right now.
Grab the free KPI Calculator here
Watch the YouTube Version of the Podcast here
Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld
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14:21
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14:21
Why Most Restaurant Owners Are Broke
If your restaurant, cafe, bar or food truck looks successful from the outside … but behind the scenes you’re broke, struggling and don’t know what to do next.
You’re not alone.
And it’s not your fault. This industry has been set up to fail … In today’s episode I share my story with you.
You’ll hear
01:12 - Why you’re working harder than ever .. but still broke
3:13 - What Domino’s taught me about making profit
4:18 - The moment everything changed for me
5:31 - What Penny changed to create a business that ran without her and generated $200K in profit
6:25 - What you DON’T need to grow your restaurant
6:53 - How Michael added $2-4 extra profit per customer WITHOUT raising prices
And so much more…
Watch the YouTube Version of the Podcast here
If you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now.
Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld
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6:55
How To Turn Problems Into Profit and Own The Uncontrollable with Andrew Baturo
Andrew Baturo is one of Brisbane’s most accomplished restaurateurs. With over 30 years in the game, was part of the team that brought Wagamama to Australia, created Libertine 20 years ago, and co-founded DAP & Co; the group behind Walter’s Steakhouse, Popolo, and The Gresham. Today, he continues to shape Brisbane’s dining scene with venues like Tillerman and the reimagined Naldham House.
Today, we talk about what it takes to stand out from the crowd and build restaurants that are not only profitable, but stand the test of time.
You’ll hear:
0:34 - How Andrew went from a glassie to running some of Brisbane’s best venues
04:38 - It was meant to be their biggest night of the year … and it wasn’t what happened
09:06 - The most important thing in business if you want to scale
15:30 - Andrew removed this ONE thing, and it changed everything about his business and life
19:45 - You trained your staff, so why don’t you trust them?
29:18 - Value for money doesn’t just mean price …
41:09 - How to take control of the uncontrollable; Profiting from bad weather and public holidays
56:27 - Why trying to save a dollar is losing you more
And so much more…
Watch the YouTube Version of the Podcast here
Find the link for the Profit Levers to Pull here -
https://discover.foodiecoaches.com/kpi-calcu?utm_source=podcast-website&utm_medium=resources
If you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now.
You can find Andrew over on LinkedIn, and can find his restaurants over at Libertine, Naga Thai, Tilleman Walters Steakhouse, Popolo, The Gresham and Naldham House And check out https://www.dapandco.com.au/
Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld
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1:00:30
Building a Multi-Million Dollar Hospitality Group, Centralising The Kitchen & When to Close Your Doors with Steve Sidd
Ever wondered what the operations look behind millions of meals every single year?
Steve Sidd opened his first restaurant when he was 18 years old, now he’s behind 12 venues, 26 different dining concepts, 40 event spaces, a centralised warehouse, a software company, and a franchise network.
We talk about why he centralised his operations, the things that most owners don’t pay attention to which cost them thousands and how to build a business that runs without you micromanaging every move.
You’ll hear:
00:53 - Why Steve centralised his operations and became a distributor for his venues
6:40 - Where most restaurant owners go wrong
11:33 - The reason Steve’s first venue lost money
16:00 - Why he closed a venue … and what happened next
18:08 - How Steve went from one club … to 12
27:05 - The team structure that let Steve Scale
33:27 - How to get the most out of your team
36:37 - What needs to change when you want to go to another level
44:49 - How to build a team that holds your standards and expectations
48:00 - Why Steve started a franchise model as well
And so much more…
Watch the YouTube Version of the Podcast here
If you're currently struggling or you want to build a business you love and get more time back, book a Call with our team here so we can help you work through your biggest problem right now.
You can find Steve over on LinkedIn and www.stevesidd.com
And check out www.hospitalitygenie.com and www.cateringhqgroup.com
1 in 4 restaurants ran at a loss last year.
And if you’re honest?
You’ve probably felt just one bad month away from being part of that stat.
I’ve recorded a few episodes for this podcast now and after speaking with some of the best restaurant owners in Australia … nearly every single one of them has been through the same stuff that you’re facing right now.
Whether it's finding staff, 80 hour weeks, rising supplier costs, struggling to balance family, no money left to pay yourself, fires, floods … you name it - the guests I’ve spoken to have seen it all.
Some of them are now industry leaders and experts, with successful restaurants, franchises, turning over millions in revenue, and even stocking their products in supermarkets
This podcast is about what really made the difference.
The stuff no one talks about.
The mindset shifts, the messy moments, and the moves that actually worked.
So if you’re:
Sick of grinding with nothing to show for it
Ready to finally pay yourself properly
Wanting a business that runs without you there 24/7
Then this is for you.
Every week, we’ll break down how to make restaurants profitable again
Not just with theory, but real strategies that are working right now.
If you need help right now head over to foodiecoaches.com and book a call with our team otherwise hit follow or subscribe wherever you’re tuning in and I’ll see you every Wednesday
Check out the behind the scenes over at @foodie_coaches and @tim.kummerfeld
Ireland