Podcasts by Restaurant MOD

BONUS: Service That Sells from 2019-12-16T14:00

What is the benefit for guests to visit your restaurant more often?

This episode is sponsored by www.BlueHost/track/MODNation

Restaurant MOD is produced by https://www....

Suggestive Selling from 2019-12-09T14:00

Improve the bottom line while elevating the guest experience, through Suggestive Selling.

This episode is sponsored by www.BlueHost/track/MODNation

Restaurant MOD is produced by ht...

One Person at a Time from 2019-12-02T14:00

An inside view of a recent interview, that refused to be recorded.

Don't let negativity from other affect your decisions. Yes, there is constructive criticism but pure negativity has no p...

12 Moments of Truth from 2019-11-25T14:00

Identifying the touch points for guests and the expectations around those help to standardize guest experience. But to truly provide an exceptional, memorable, experience we need to think not ju...

Teamwork... The Importance & Impact from 2019-11-18T14:00

Take a deep dive into how to establish the pace and tone for teamwork. 

What are the benefits, secondary benefits, and consequences?

This episode is sponsored by www.BlueHost/...

Higher Authority & Service Standards from 2019-11-11T14:00

Take a deep dive into implementing and/or elevating service standards using Higher Authority.

This episode is sponsored by www.BlueHost/track/MODNation

Restaurant MOD is produced b...

Requested: Employee Handbook from 2019-11-04T14:00

Requested Episode with Bonus Material at the end with a link for a Free Download.

Why have an employee handbook, and what topics should it cover.

This episode is s...

Allergy Alertness from 2019-10-28T13:00

What are the steps I can take to avoid allergic reactions when serving my guests?

Contributors

Octavian Do, Retired Restaurateur and Founder of Upku.app located in Ottawa, Ontario<...

Menu Design from 2019-10-21T13:00

I am trying to re-design my menu… Help…

Kelly Wilcox, Owner

The 50's Diner 

Located in Peoria, Illinois. "Home of the down and dirty biscuits and gravy."

This ep...

Staying Profitable from 2019-10-14T13:00

How do you ensure you keep profitable?

Dan located in Edinburgh, Scotland

Launching a new restaurant.

This episode is sponsored by www.BlueHost/track/MODNation

Restau...

Process Improvement from 2019-10-11T14:03:46

The question is: any advice on how I approach them about the changes that aren't in line with corporate standards?

Lora Davis, Assistant Manager 

Maggiano's 

4.4 R...

Controversial: Profit Sharing from 2019-10-10T01:24:23

My employees are killing me. I am so kind to them, I pay them well, I take care of them, I sent them all on a cruise last year as a bonus for working so hard. I don’t understand. I am beyond fru...

Managing Back of House from 2019-10-10T00:52:13

I’m a FOH (Front of House) operations and business guy who always had a chef on staff. Now I’m a GM of a small operation and also in charge of the kitchen, which is a first for me.

I can ...

Out of the Box Staffing Ideas from 2019-10-06T01:28:21

What are some of your most effective, maybe out of the box, ways to find people besides the typical online hiring sites?

This episode is sponsored by www.BlueHost/track/MODNat...

Hours of Operation from 2019-10-06T00:35:29

The 50’s Dinner, owned by Kelly Wilcox, "Down and dirty Biscuits and gravy"

Located in Peoria, Illinois

Question:

Was there a formula or specific things you...

Restaurant MOD Welcome from 2019-09-27T16:34:31

Restaurant MOD is looking for Restaurant Owners, Manager, and Industry Insiders to interview.

Our first podcast is scheduled for January 2020.

We are excited to speak with you, Listen