Feeding Tampa Bay’s Post

When Matt Plapp said his dream was "to be Michael Scott"...we took him literally. 😂 Matt even has a bobblehead version of Dwight in his office! On this episode of the Local Marketing Lab Podcast, Matt dishes witty wisdom like Michael himself - except it's actually USEFUL for your restaurant. 🍝📈 Grab a bowl of Kevin's famous chili and watch the full episode! #restaurantmarketing #localknowledge #theoffice #michaelscott America's Best Restaurants

Maintaining high quality standards is essential for building a successful business. Unfortunately, some leadership teams fail to recognize this, making decisions that harm both food quality and their brand reputation. Exceptional brands never compromise; they thrive while others falter. I've witnessed this firsthand in my experience with various brands, and it's disheartening. Emphasize quality rigorously. The initial investment pays off in lower fixed costs as sales increase. Commitment to quality demands discipline.

What is the secret to cooking the perfect meal? I asked the Parisian-based Two-Michelin star chef, Stéphanie Le Quellec, who told me that the secret to perfecting the art of cooking is respecting your ingredients. Stéphanie told me that she usually does as little as possible to a fresh vegetable in the cooking process, as she aims to keep simplicity at the heart of her natural ingredients. You can watch the episode here for more insights: https://lnkd.in/eTCH7hWw #ArtPodcast #Podcast #MichelinStar

Long overdue - I am pleased to share the latest Foodie for Thought podcast - Episode 6, Growing Up Foodie. Special foodie guest, Kerry Pauly - owner of KP‘s Kitchen, delves into his journey in the restaurant business, starting with an early exposure through his father, Fred Pauly, and his subsequent endeavors in the hospitality industry. #kpskitchen #foodieforthought #growingupfoodie #foodiepodcast

Episode 11 of Restaurant Rocket Fuel is here! Dive into easy-to-implement #restaurant marketing tactics with expert insights from Chowly CEO, Sterling Douglass. Whether you're a seasoned pro or just starting, this episode has something for everyone. Learn how to boost your restaurant's visibility and attract more customers with simple, effective strategies. Don't miss out on these valuable tips! 🎧 Listen to this episode and explore many more on our Podcast page for a treasure trove of industry insights: https://bit.ly/3VVCDK2

I'm not really sure why it took me this long to do a podcast with Sherri Kimes, but consider this 34 minutes of Sherri brilliance my apology. As always, her thoughts on "dynamic pricing" (as we discuss, it really needs to be called something else) are game-changing. I can't understate how much insight is in this episode.

Who doesn't want more 1 star reviews for their restaurant?! Seriously tho! Doesn't it make more sense to handle unsatisfied customers offline to resolve their issues and only allow satisfied customers to leave a review? Click the link in my bio to check out the full episode on the Restaurant Marketing Secrets podcast! #IndependentRestaurant #RestaurantOwner #SmallBusiness #americasbestrestaurants

This week's Delivering The Digital Restaurant Podcast comes out on Monday. In it, we talk about...another podcast! This is getting pretty meta. Seriously Carl Orsbourn and I love all the restaurant podcasts out there, and Peter Backman's blog and podcast are no exception. This week, Peter talked about the long-standing #restaurantindustry tradition that the small guys end up paying the way of the big guys. In this specific example, Peter was comparing the higher commissions that independent restaurants pay vs. the lower ones the big chains pay to the food costs that independents pay through wholesalers. Why is the restaurant industry like this? Is it because of the extreme fragmentation of SMBs? Is it because of the real-time nature of so much of the revenue and cost?

"Four walls marketing will always be king." Over the last 10+ years, Eric Cacciatore of Restaurant Unstoppable has interviewed well over 1,000 leading restaurateurs and understands the industry like few others do. What's his biggest piece of advice? "I think that with all the tech in the world, the most important thing is four walls marketing." Dive into Four Walls Marketing with Eric and Shane on Episode 14 of the Restaurant Rocket Fuel podcast! #restaurantlife #restaurants #restaurantmarketing

In our latest podcast episode, we had a chat with Marco Grenz from Stripped Pizza. We talked all about what makes their pizzas so yummy and unique. 🍕 Check out the link in the comments below to listen to the full conversation. #restaurant #swissrestaurant #hospitalityindustry