Author : Tommy Yionoulis

HomeArticles Posted by Tommy Yionoulis (Page 4)

Here is what Don Fox CEO of Firehouse Subs is Working On

In this episode, Tommy Y interviews Don Fox CEO of Firehouse Subs. Firehouse has 1016 locations around the world. Don talks about his career path, what they are working on at Firehouse and the government mandated wage increases around the country.

 

In the interview, Don mentioned Firehouse’s charitable foundation, the Firehouse Subs Public Safety Foundation. Here is the address if you would like to donate: www.firehousesubs.com/firehouse-subs…ty-foundation/

 

 

Audio Blog – Interview with Doug Davis, COO BEC Group

 

On this episode of OrderUp – The Restaurant Ops Show Tommy interviews Doug Davis, COO and Co-Founder of the BEC Group.

Doug shares his journey in the restaurant industry from starting out at McDonald’s as a kid and meeting the Zaxby’s owners while waiting tables to where he is now with the BEC Group. Check it out below.

Podcast – Interview John Lewis Denver Food Group

Check out our 2nd interview podcast where Tommy sits down with John Lewis, Owner at Denver Food Group.

John has spent the last 15 years working in the Food and Beverage Industry, both CPG and Foodservice, in several different capacities, including Brand Management, Research and Development, Innovation, Culinary, and Purchasing.  Most recently he worked for Wendy’s and Heinz Foodservice.

John has a passion for helping companies develop  and refine their positioning to ensure they are staying relevant and differentiated.

Denver Food Group helps their clients build the most craveable products in the world while remaining affordable.  By combining culinary experience and research experience, Denver Food Group are able to give greater direction to Marketing and Product Development teams in the Food and Beverage Industry.

What is Pokemon Go and Can I Make Money Off It

PokemonGo

Ron Ruggless posted a great article in NRN this week about how you can pay money to purchase 30-minute Lure Models and install them by a PokeStop location, which could be close to your restaurants, this will entice Pokemon Go players to come to your area. If you are interested in learning how to purchase and run those Lure Models, click here.

First, off let us answer this question; what the hell is Pokemon Go?  Pokemon Go is a very creative game that uses GPS and your phone’s camera to play.  You go and walk around the world and play the game.  Because the game knows where you are, they put Pokemon for you to catch in your local area.  The reason you care about Pokemon Go is that it had over 15 million downloads in the first week and counting, it is an app phenomenon.

Watch the Pokemon Go Demo Video

The reason you especially care as a restaurant owner is that they have put a lot of these PokeStop’s close to restaurants, and you can pay to have the game bring more players into your area for short periods of time.

The question I’m posing is should you try to capitalize off of PokemonGo?  Things to consider:

  1. Does it make sense for your restaurant?
    1. I don’t think this makes sense for every concept.  Obviously, if you are the Capital Grill or some other high-end restaurant, I don’t know that a van full of 3rd graders and their mom is your target customer.
    2. I think this could be perfect for quick serve restaurants and fast food.
    3. There are a ton of millennials playing the game as well, so consider trying to reach them.
  2. Are you close to a PokeStop?
    1. One way to find out is to play the game or find someone on your team that plays the game and ask them to figure it out.
  3. Are you set-up to handle a bunch of new customers that may not want to stop for a long time to dine?
    1. Grab and go or quick serve restaurants have an advantage.
    2. Any restaurant can make an impromptu beverage or grab and go station to handle these types of customers, get creative.
  4. If you are close to a PokeStop; who is primarily playing the game in your area?
    1. I live in the suburbs, and most of the people playing in my area are kids, we have seen several vans full of kids with their phones playing.  From what I’ve read in cities it is older kids and adults playing.
    2. It might just take a person to stand outside and watch the people playing; you should be able to tell easily because they will be looking at their phones and going to the same spot in your parking lot or near your location.
  5. Do you have to pay to capture Pokemon Go players?
    1. If you have a popular PokeStop close to your restaurant, you may be able to catch Pokemon Go players with a banner or by handing out coupons and not need to pay money to lure them to the area through the game.

Only you can decide if capturing Pokemon Go players are possible or worth your time.  This game is exploding right now but it could be a fad, or we could all be talking about how we are still playing it five years from now.  This has to be decided on a restaurant by restaurant basis. I can tell you that you need to strike today if you are going to try to capture these guys, so don’t make your marketing plans super elaborate.  Just execute and see what happens.

Also, if you do start capturing a lot of business from these players then please comment because I and the rest of the readers would love to hear about it.

If you want to learn how to pay to lure Pokemon Go players to your area, check out Ron’s article.

 

 

Audio Blog – Grow Restaurant Sales Through Better Operations

Below is the audio version of our very popular blog, The Only Way to Sustainably Grow Restaurant Sales is Through Better Operations.

Subscribe to our podcast Order Up – The Restaurant Ops Show on SoundCloud, iTunes, Stitcher, and Tunein.

Audio Blog – Interview with Ryan Gromfin The Restaurant Boss

The first Order Up – The Restaurant Ops Show interview is with The Restaurant Boss, Ryan Gromfin.

Ryan has vast experience in the industry and helps thousands of restaurant operators on a daily basis run better restaurants. He’s a great interview. Check it out below.

Subscribe to our podcast on the popular services: SoundCloud, iTunes, Stitcher, Tunein.

Reducing Food Costs and Running Safer Restaurants with Checklists

Busy Kitchen

Back in February we did a webinar with Ryan Gromfin, The Restaurant Boss, entitled Reducing Food Costs and Running Safer Restaurants. This is a straight training webinar on how to use restaurant checklists to run better operations and increase profits. Ryan is a cool dude and we kept it light with real world stories and examples. There is a special offer at the end of the webinar to schedule a meeting with us to discuss your restaurant checklist needs and to get some free coaching. We are honoring the pricing and the offers made in this webinar so if you want, you can sign-up and take advantage.

Please enjoy this webinar on using restaurant checklists to run better operations.

[embed]https://www.youtube.com/watch?v=CTCdYs5rlEc&feature=youtu.be[/embed]

If the webinar doesn’t load in your browser, click here to watch in YouTube.

We have made several enhancements to the Inspector since this webinar was recorded, to see the latest functionality I invite you to click here to watch a short two-minute overview video.

My Non-Scientific Prediction that Chipotle’s Sales are Still Down

The title says it all in this blog post, this prediction, some could say a safe one, is based on nothing but my experience last week.  I live in Denver and happened to be grabbing lunch on Evans Ave over by my alma mater the University of Denver.  There on Evans Ave is a shrine to big burrito lovers everywhere the original Chipotle store.

IMG_4725

One block away, one block closer to campus, is a local Colorado burrito chain, Illegal Pete’s.  Illegal Pete’s is a Chipotle clone; they might disagree with that description, but they sell the same size and style burritos that Chipotle made a staple in American cuisine.  Illegal Pete’s claim to fame is that they mix up the burrito ingredients before rolling it up.

IMG_4726

I agree that this isn’t the greatest picture of the Illegal Pete’s store, but I wasn’t trying to capture the store front I was trying to capture the line out of the door.

Something that you can’t know from these photos, you would only know if you had eaten in these restaurants is that the original Chipotle is small.  The distance from the door to the counter is maybe 15 feet.  It seats maybe 30 people.  As an example of how small this restaurant is, they have a storage room in their basement and a trap door in the floor that they raise to go down and get dry storage items.

In contrast, the Illegal Pete’s is much bigger the line area is two or three times bigger than that of the Chipotle, and it has a full bar.

I’ve lived in the University of Denver area for about nine years total in my life.  I’ve eaten at both these restaurants countless times.  In my experience before the Chipotle issues last year, I never saw the Illegal Pete’s that much busier than the Chipotle.  As I said before this isn’t a scientific study of guest counts or sales, this is just my experience.

I love Chipotle; they are a Colorado restaurant company success story, so is Illegal Pete’s.  I want Chipotle to get better and get back to where they were.  I would be surprised if their sales have gone up all that much since last quarter.  I like the rest of the industry are curious how long it will take them to get back to where they were.

If you are interested in running better restaurant operations and driving sales.  I invite you to check out our restaurant checklist, inspection, and reporting app; the OpsAnalitica Inspector.  Click here to watch a short two-minute overview video.