Restaurant Owner Lessons Podcast

As we get over another hump in the year, how is it going so far?

We're up...and blessed.

Also what kind of energy talk do you bring to the table around your business...let's do a quick review.

Be great, see you next shift...

Chef Tony

There is no doubt in our industry, there is never a shortage of things to do. 

As a closet geek, I investigate many ways of staying organized, managing projects, and in general trying to reduce stress. Certain stresses will never be avoided, but let's get into some ideas around how we stay organized & how we reduce the stress in our daily lives!

 Thanks for listening let's get into the show!

I am an eternal optimist in my opinion, but...

The restaurant industry has been decimated, and so far at least in the U.S, the numbers aren't going in the right direction.

We have been numb to the number of closings, slowdows, layoffs etc due to this pandemic.

There is no question that this situation will impact our industry for quite some time.  Lost sales, profits and key employees will continue their impact into the future.

I spoke on this in early March that as we started shutting down, it was a GREAT time to educate yourself on something new.  Even for fun or for business, it's pretty rare especially for us in the industry to have such an amount of time off.

Listen in, pretty short and raw, but perhaps it may inspire you to take action now, to expand what might be your new reality as we move ahead.

Be well, be safe...talk soon.

Chef Tony Marciante

So excited to connect with Erik Shellenberger from BarMarketingBasics.com. We get into SEO (what the heck is THAT do you say?) 

why Social Media marketing MIGHT not be worth your time...and what to do to put BUTTS IN SEATS! (isn't that why we're here?) 

We'd love to hear your comments, we talk for 30 minutes, and drop some real nuggets.  Invest in yourself, get a cup of something hot..and let's learn something today! 

Eriks First Book is on Amazon here --->  https://amzn.to/31Iphm0 

and his UPCOMING update to that book is launching today! https://amzn.to/2WaM60T 

Get them on Amazon and start going beyond "surviving" and get to THRIVING! 

HTTP://WWW.RestaurantOwnerLessons.com

Just to intro you to the reality that GMO Salmon is now APPROVED to be sold in the US...what are your thoughts?

At our restaurant, we are not interested in carrying it, we believe in quality always over price.  

I welcome any and all of your feedback...

Stoked to have my buddy David stop in and we get rocking on the topics of passion for your business & how to stay relevant in today’s market.

Hey everyone, 

Sorry for my brief absence, but running a restaurant got a little in the way, but excited to reconnect and announce a few interviews I have in the can.

Quick episode here on employees!  We love them and sometimes....

3...no 4 interviews on the way, one in the can, 3 more on the schedule.

Talk real soon!

Chef Tony Marciante

Yes, you sell cupcakes.

Yes you are the greatest Italian Chef ever?!?

Yes, people adore your gluten free, free range, crueltry free soda water, but...

YOU ARE A MEDIA COMPANY FIRST!!

(as I said, Gary Vaynerchuk taught me this the best, all credit to his idea).

We talk briefly about this concept for your restaurant business.

Sorry for the audio, you know I'm a fan of getting it out there first.

Thank you SO MUCH for listening and pushing us past 6,000 listens!  

We want to keep connecting and inspiring other restaurant owners across the globe..

See you on the pass.

Chef Tony Marciante

RestaurantOwnerLessons.com

Most entrepreneurs don't love accounting and taxes... let's just say they usually TOLERATE them...

BUT... we need it all done.

Some honest talk about this and more on this episode, would LOVE your comments!

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Many people dream of their own restaurant.

Also...many don't understand how hard it is to get funding for your own venture.  Banks don't LOVE restaurant ventures for various reasons.

Most people know how hard they are to run, high failure rate, incredible competition, etc...

I wanted to share some history of getting our funding together for the beginning of Chef Tony's...which we opened as "Visions Restaurant"...and that will be another story to be told.

I hope you get some value here, thanks for listening, and share if you get inspired!

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A series of moments with me, Chef Tony Marciante.

I own and operate "Chef Tony's Fresh Seafood Restaurant" in downtown Bethesda, MD and have 30+ years in the restaurant trade.

I know it's a tough game full of challenges, wins and moments in the middle.

I'm just trying to help you survive, then THRIVE as I have had the honor to.

Currently rated the #1 restaurant out of 270 places to eat in Bethesda, I've been blessed over the last 10 years...let me share some tips and tricks, stories and strategies & most importantly...develop a community around this crazy thing we're involved in!

A series of moments with me, Chef Tony Marciante.

I own and operate "Chef Tony's Fresh Seafood Restaurant" in downtown Bethesda, MD and have 30+ years in the restaurant trade.

I know it's a tough game full of challenges, wins and moments in the middle.

I'm just trying to help you survive, then THRIVE as I have had the honor to.

Currently rated the #1 restaurant out of 270 places to eat in Bethesda, I've been blessed over the last 10 years...let me share some tips and tricks, stories and strategies & most importantly...develop a community around this crazy thing we're involved in!

A series of moments with me, Chef Tony Marciante.
I own and operate "Chef Tony's Fresh Seafood Restaurant" in downtown Bethesda, MD and have 30+ years in the restaurant trade.

I know it's a tough game full of challenges, wins and moments in the middle.

I'm just trying to help you survive, then THRIVE as I have had the honor to.

Currently rated the #1 restaurant out of 270 places to eat in Bethesda, I've been blessed over the last 10 years...let me share some tips and tricks, stories and strategies & most importantly...develop a community around this crazy thing we're involved in!

Psyched to have friend of the show Chase Buckner on talking funnel marketing, why you need a "list", and one of the most obvious yet dangerous habits of restaurant owners everywhere! http://www.CookingWithSocial.com (full disclosure, I'm involved in the platform as an advisor/advocate... just because it's awesome!) series of moments with me, Chef Tony Marciante. I own and operate "Chef Tony's Fresh Seafood Restaurant" in downtown Bethesda, MD and have 30+ years in the restaurant trade. I know it's a tough game full of challenges, wins and moments in the middle. I'm just trying to help you survive, then THRIVE as I have had the honor to. Currently rated the #1 restaurant out of 270 places to eat in Bethesda, I've been blessed over the last 10 years...let me share some tips and tricks, stories and strategies & most importantly...develop a community around this crazy thing we're involved in!

I implore you to figure out your restaurants "voice" by using generated content. Most of what you need to spend on should be viewed as an investment. Let's talk a little technology & how to easily create digital content. Welcome to the RestaurantOwnerLessons.com podcast. After 31 years in the game, it’s time for me to share as much knowledge as I can about our industry and get down to the dirt to not only survive, but THRIVE! Email us Questions: questions@RestaurantOwnerLessons.com to be featured on the show! Whether you are a wanna be operator, a long time veteran or somewhere in the middle… I hope you glean knowledge and proof that you can build an amazing restaurant business AND have a life! Thanks for your time investment, Chef Tony Marciante #restaurant #cheflife #restaurantmanagement #entrepreneur #bizdev #food