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361. Business Failure – When to Call It Quits - Kelly Meyer

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Manage episode 377771557 series 1016714
Treść dostarczona przez Restaurant Rockstars and Roger Beaudoin. Cała zawartość podcastów, w tym odcinki, grafika i opisy podcastów, jest przesyłana i udostępniana bezpośrednio przez Restaurant Rockstars and Roger Beaudoin lub jego partnera na platformie podcastów. Jeśli uważasz, że ktoś wykorzystuje Twoje dzieło chronione prawem autorskim bez Twojej zgody, możesz postępować zgodnie z procedurą opisaną tutaj https://pl.player.fm/legal.
As these challenging times continue, many of us are experiencing the dilemma of possible business failure. Even with the best of intentions, when things start to go sideways you need to know when and where is the point of no return! In this episode of the Restaurant Rockstars Podcast, I’m speaking with Kelly Meyer about business failure. Kelly is a former brewery founder/ operator, now author of the book “How Not to Start a Damn Brewery”. This episode is relevant to restaurants and hospitality businesses in general. It’s all about experiments, pivots, wins, fails, and mostly mistakes to avoid in your own operation. Listen as Kelly tells us about his business failure including: - Why passion for beer, wine and scotch led him to start a brewery. - His early startup lessons. - What worked until it didn’t? - The importance of hooks to differentiate your concept. - “Marketing for business 101” - The necessary skillsets and business acumen that give you every advantage. And of course, the years of lessons learned before deciding to pull the plug on his business. This episode is all about an operator’s best advice when starting or closing a hospitality business, including business failure. Watch or listen, then go out there and Rock YOUR Restaurant! Roger Connect with our guest: https://www.instagram.com/hownottostartadamnbrewery https://www.facebook.com/DamnBrewery https://www.twitter.com/DamnBrewery https://spotifyanchor-web.app.link/e/jMupprOYqB Buy the book: https://amzn.to/3RrcemN Thank you to our sponsors: Popmenu - For a limited time only, popmenu is offering our listeners $100 off your first month plus an unchanging lifetime rate. FREE Demo: https://www.popmenu.com/rockstars Xenia: Your operations base camp that scales standard procedures, trains your team, controls operations, and even manages food safety. https://xenia.team/rockstars Jtech: The “key” to restaurant communications with cutting edge tech for your customers and team. Now Get 10% off only at this link: https://www.jtech.com/rockstars The Restaurant Academy: Everything you need to know to optimize profits and maximize sales https://restaurantrockstars.com/joinacademy/
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Manage episode 377771557 series 1016714
Treść dostarczona przez Restaurant Rockstars and Roger Beaudoin. Cała zawartość podcastów, w tym odcinki, grafika i opisy podcastów, jest przesyłana i udostępniana bezpośrednio przez Restaurant Rockstars and Roger Beaudoin lub jego partnera na platformie podcastów. Jeśli uważasz, że ktoś wykorzystuje Twoje dzieło chronione prawem autorskim bez Twojej zgody, możesz postępować zgodnie z procedurą opisaną tutaj https://pl.player.fm/legal.
As these challenging times continue, many of us are experiencing the dilemma of possible business failure. Even with the best of intentions, when things start to go sideways you need to know when and where is the point of no return! In this episode of the Restaurant Rockstars Podcast, I’m speaking with Kelly Meyer about business failure. Kelly is a former brewery founder/ operator, now author of the book “How Not to Start a Damn Brewery”. This episode is relevant to restaurants and hospitality businesses in general. It’s all about experiments, pivots, wins, fails, and mostly mistakes to avoid in your own operation. Listen as Kelly tells us about his business failure including: - Why passion for beer, wine and scotch led him to start a brewery. - His early startup lessons. - What worked until it didn’t? - The importance of hooks to differentiate your concept. - “Marketing for business 101” - The necessary skillsets and business acumen that give you every advantage. And of course, the years of lessons learned before deciding to pull the plug on his business. This episode is all about an operator’s best advice when starting or closing a hospitality business, including business failure. Watch or listen, then go out there and Rock YOUR Restaurant! Roger Connect with our guest: https://www.instagram.com/hownottostartadamnbrewery https://www.facebook.com/DamnBrewery https://www.twitter.com/DamnBrewery https://spotifyanchor-web.app.link/e/jMupprOYqB Buy the book: https://amzn.to/3RrcemN Thank you to our sponsors: Popmenu - For a limited time only, popmenu is offering our listeners $100 off your first month plus an unchanging lifetime rate. FREE Demo: https://www.popmenu.com/rockstars Xenia: Your operations base camp that scales standard procedures, trains your team, controls operations, and even manages food safety. https://xenia.team/rockstars Jtech: The “key” to restaurant communications with cutting edge tech for your customers and team. Now Get 10% off only at this link: https://www.jtech.com/rockstars The Restaurant Academy: Everything you need to know to optimize profits and maximize sales https://restaurantrockstars.com/joinacademy/
  continue reading

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