Most of us restaurant owners deal with lots of different types of sales people in many different industries from Food to liquor to electric. But have we ever stopped and really analyzed the successful versus the unsuccessful sales people that we deal with? And the most important question is what is the take away. Can we actually learn and model from the best sales people that we deal with. And how can we adapt that to the way we market and sell to our guests?
In The Weeds #41: Marketing Before You Get Open
In The Weeds Episode #40: What Spirit is Taking Over the Bar
In The Weeds Episode #39: The Real Problem Facing Restaurants
In The Weeds Episode #38: Why Offers Don’t Work
In the Weeds Episode #37: Beers Away
In the Weeds Episode #36: Building Your Dream Team
In the Weeds Episode #35: Are Freebies Killing Your Business?
In the Weeds Episode #34: Guest Kristjan Kristjansson Talks About Re-Branding
In The Weeds Episode #33: Guest Bart Hubbuch from Memphis Seoul
In the Weeds Episode #32: Expense vs Investment
In the Weeds Episode #31: Controversial Way to Lower Labor Cost
In the Weeds Episode #30: Give Them Something
In the Weeds Episode #29: Your Reputation
In The Weeds Episode #28: Is Your Business Listed Here
In The Weeds Episode #27: Business Marketing You Never Knew About
In The Weeds Episode #26: Worse Sales Technology Ever
In the Weeds Episode #25: Massive Productivity
In the Weeds Episode #24: Open Table Scam
In The Weeds Episode 23: What Makes a Great Restaurant Manager
In the Weeds Episode #22: Is the Guest Always right?
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