Note: All discussions include “hands-on” ready-to-use business strategies and restaurant tactics that have proven successful – with many marketplace examples you will recognize locally and from across America.
Not everyone can be a restaurant business owner. Not everyone has the required talent, capacities and courage to successfully hold on to their restaurant ownership position. Success of your restaurant is this seminar’s clear-cut goal!
Day 1
8:00 – 8:15 a.m
Welcome – Seminar Introductions – Sponsor Acknowledgements
8:15 – 9:00
The Most Common Business Errors of Restaurants & How to Avoid Them – Thinking of your restaurant as a business that is strategically planned and directed by you – the business owner. You will leave with a clear sense of what you want from your restaurant business and why. Business Plan examples and outlines included.
9:10 – 9:50
Restaurant Value Added Business Strategy vs. Discount Foolishness – Any fool can give it away. It takes brains to sell it for full price. Get smart and keep your profit margins.
10:00 – 10:30
Your Restaurant Business Positioning – Consistent positioning of your restaurant brand name in the minds of current and new customers to generate positive perceptions, repeat visits and customer loyalty.
10:30 – 11:10
Restaurant Numbers to Watch, Analyze & Take Action From - Learn to identify what menu items are or are not contributing to your profitability – and what you can do about it right away. This is how you build restaurant business and profit performance.
11:10 – 12:00
Menu/Menu Board Development and Design – Your primary sales person is your menu. Make sure it is selling for you and selling what you want. Menu Gaze-Motion. Train your customers what to buy! Menu merchandising, layout and design strategies are illustrated in detail.
1:15 – 2:00 p.m
Suggestive Selling Strategies that Build Your Revenues and Wait Staff Tips! – When implemented strategically and correctly, suggestive up-selling is a “no cost” marketing element that makes you more money. On menus, daily menu sheet/board specials, tableside, counter, drive-thru’s, counter cards, posters, banners, marquees, table tents, buttons, etc.
2:15 – 3:00
Menu Pricing Strategy For Increased Profitability – Minimize the impact of ever increasing food and operating costs (every business has them) with strategic price planning and implementation. What menu price to take, how and when you should take it and how to make sure it works. Learn the reasons why you must take price regularly to fund cash flow reinvestment.
3:15 – 4:00
Restaurant Menu Product Line Strategies – Hold to the heritage but keep refreshed and current. Menu items and specials that are perceived by your customers as valuable, that they want to try.
4:00 – 4:20
Day One Wrap-up Summary and Comment
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Day 2
8:00 – 9:00 a.m
Competitive Restaurant Business Strategy – Little Guy vs. Big Guy – David Beats Goliath. Defend yourself strategically and affordably against big brands and their competitive intrusion. Level the playing field and build customer loyalty while generating new customer trial
9:10 – 10:50
Restaurant Marketing – Inside and Out – Includes an example of a fully developed Marketing Strategy and Plan that you can immediately implement for your Restaurant. Includes a detailed explanation of all marketing elements and advertising strategies (externally) and merchandising strategies (internally). Restaurant “Branding,” logo development and application throughout your business – on menus, paper, packaging – carryout and catering. What, where when and how to promote product, event, price.
11:00 – 12:00
Restaurant Employee Talent – HR Strategy for Restaurants Part I – Who and How to Hire. How to find and select the Talent. Includes a detailed Hiring Strategy with thorough interview questionnaires. We will role play employee interviews.
12:00 – 1:00 -LUNCH
1:15 – 2:00 - Sponsor Presentations
2:15 – 4:00
Restaurant Employee Talent – HR Strategy for Restaurants – Part II – Employee Orientation, Job Descriptions, Employee Evaluations, Compensation, Skills Development and Training.
You will leave this Restaurant Seminar with Human Resource Strategy and Procedures that you can immediately implement into your restaurant business the day you get back.
4:00 – 4:20
What You Can Begin Doing Tomorrow to build profit and performance in your Restaurant(s) – You will receive in your seminar manual an exact outline of how to implement this excellent owner education into your Restaurant Business.
Seminar Graduation with Certificates
Who Should Attend:
- Restaurant Owners, Franchisees, Franchisors
- Restaurant Managers, Area Supervisors, Directors of Marketing, Marketing Managers, Lead Operations employees, Shift Supervisors
- Outside Restaurant Support Personnel –
Foodservice brokers, suppliers and their sales personnel
Health and safety restaurant inspectors
Advertising Agencies, Graphic Designers, Media Reps & Buyers
Food Photographers, Website Developers, Video/Commercial Producers
Commercial Real Estate Sales/Developers - Architects
Commercial Bankers, Accountants, Attorneys, Media Reps, Commercial Producers
What You Will Learn:
- You will leave this seminar with the knowledge of how to increase your restaurant revenues and profits strategically, efficiently and intelligently while avoiding key business owner errors that hold you back.
- You will understand and become comfortable with the identification and utilization of Value Added Business Strategies in building your restaurant business performance - with focus on product development, menu pricing, product merchandising and presentation.
- You will learn how to prepare and defend yourself against competitive intrusion, large and small.
- Importantly, you will take back to your business recommended procedures and policies for finding, attracting, interviewing and hiring the right performance-oriented talent to work in your business. Learn how to organize your talent, how to motivate, reward and develop your talent - and how to say goodbye to underperforming talent.
- Finally, you will learn how best to position your restaurant business and set yourself apart from all the others in the mind of current and potential customers. You will become more knowledgeable and skilled in how to communication Value Added Marketing, Promotion, Selling and Advertising messages in your dine-in, carryout, drive-through and catering business.
TESTIMONIALS
Look who has attended this Restaurant education – rated it excellent and greatly benefited from its content: Marriott, Hilton, Pizza Hut, Popeye’s, Kobe Steak House, many independents, sports bars, and cafés. Here’s what they say –
- “Ken Lerman's seminar on "Restaurant Profitability & Growth” is a must for independent restaurant operators and their managers.
Ken addresses a wide range of relevant topics in a manner which is indicative of years of hands on experience in our industry. Participants are encouraged to ask questions and each is addressed in depth. Best of all, Ken leaves you with a definitive plan to implement all of the new steps you have learned to improve your profitability. This is the first time I have attended a seminar and left feeling that the presenter knew my business as well as I do, and that he is available to help me succeed.
I attended Ken's seminar in Wichita, Ks. I was impressed enough that I plan to attend one of the Nebraska presentations, along with some of the key employees from our Omaha restaurant.
I can promise that you will feel that Ken knows you and understands your business when you attend. You will leave with enough new ideas and a road map to success that will pay the cost of the seminar many times over.”
Jim West
Kobe Management, Inc.
- I learned more in one day than four years in business
- Interactive and informative, practical examples, straightforward and easy to understand
- Helped me understand menu price increases and not to be so worried about them.
- The Marketing Plan presentation was the best I’ve ever attended.
- I learned more about marketing in two hours than I ever imagined I could learn – plus dealing with competitors and menu strategy.
- Once Ken gets to know the audience, he begins using examples for growth and profitability within our own restaurants. He “pulls no punches.”
- A wealth of new information
- “I learned a lot when I worked for Ken Lerman (at Pizza Hut) and you can too.” . . . Steve Case – Past Chairman AOL/Time Warner
- “I left Ken Lerman’s seminar with more than motivation – I left with real information that I was able to apply to my company. Even though I own my own restaurant, Ken seemed to understand it better than I did. His concrete group of problems no one ever discussed was amazing – presenting tactics to solve business problems was stunning!”
Email us for more information. Or call Ken Lerman at 316-733-5800 to have this program brought to your city or state! Please note that each topic can stand alone as a keynote or breakout session.
