Join Jen as she reviews the most genius (and generous) mud season restaurant deal in Steamboat Springs, CO at the Ore House.

Prime Rib (normally $47) is $19.71 and includes two sides and salad bar.

Why is this genius?
1. Brings in new and loyal customers
2. Guests usually spend more on high margin items like drinks, appetizers, etc.
3. Keeps your Servers & staff PAID during a slow time of the year
4. Demonstrates the importance of community and giving back

Interested in running a deal like this?
1. Remember to offer a great deal on your flagship food item
2. Make sure the food is AMAZING
3. Ensure your Service is on point, and win brand loyalty from new customers who just came in to check you out because of the deal.

Need help with this? Check out our online Server Training Course, Make More $$$ As A Server, here. 

This is worth a listen - that is all I have to say!

It is absolutely paramount that your Servers are more than just taking orders, and have mastered the Points of Service, Connection Chain, and Sales Diamond. Why, you ask?

If you have Servers consistently missing out on $30/sales per table, over 10 tables, that is $300/night. If that Server is full time, working five nights each week, that Server (and you) are losing $1500/week in Sales.

Say that Server work 45 weeks per year. You have missed out on $67,500 in Sales Revenue from that ONE Server. If you have two Servers missing sales like that, you are losing $135,000 in Sales Revenue. 

Invest time and money to train your Servers consistently throughout the year. Make sure you and your Managers are teaching them the skills they need to make as much money for themselves (and you!) as possible, and that they are providing an excellent Customer Experience so your guests come back again and again.

If you need some resources to help train your staff, check out our website here.

Questions about this episode? Interested in working together? Reach out to jen@memorableexperienceshospitality.com

Interested in our Make More $$$ As A Server Course? Click here. 

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Jeff and I just got back from Italy, where we ate and drank our way through all the incredible food and wine in the Mediterranean.  It was AMAZING.

One of my big take aways was that EVERYONE working at restaurants in Italy is a professional. Everyone. The level of service is just through the roof. Why? Because they are professional.

In this quick episode, I explore what you can do as an Owner or GM to create a more professional work environment and attract Professional and Career Servers. Improving your culture and benefits helps with retention, and your bottom line.

Take a listen and let us know what you think!
Follow us @jen.hubler

Remember to subscribe to our newsletter at the bottom of the page for weekly tips, tricks, mindset hacks, and more ways to win big - https://memorableexperienceshospitality.com/

Welcome to this amazing episode with the one and only Phil Armstrong from Destination Hospitality.

Destination Hospitality is one of the most admired ski-town brands for elevated dining experiences. Phil nails it when he says that most people come to ski towns, or resort communities in general, expecting mediocrity with service and food. Not at a Destination Hospitality Restaurant! His vision with this brand is to make it a great experience regardless of the location, and trust me, his restaurants can hang with anything in DC, New York, Chicago, or any other big city. He is that good.

Join us as we talk about how Destination Hospitality came about, how the industry has changed, why he focuses on infusing his brand with the right people from the beginning, and his Triangle of business goals.

This is one episode you do not want to miss.

You can find Phil and his team at www.destinationhospitality.com and on IG @destinationhospitality79

David is the most passionate business founder I have ever met. I have never been more excited about Champagne, ever, in my life, than I am right now.

Please join us as we talk about David, his history, and how everything in his world brought him to creating Avid Wines. Avid Wines are an OCEAN apart from other Champagnes in taste and quality. This high quality, owner-grower sourced, organic product also leaves you feeling great and ready to tackle your day the next morning. You can FEEL the vitality in his wines.

You can find David, his Wine Club, and his Wine Appreciation Club, at https://avidvines.com/ and on IG @avid_vines

Y'all. Server training is so important. 

This means three things:
Processes
Menu
Sales

You need all three things to be a professional Server, and GMs/Managers/Restaurant Owners, the more Servers you have who are professional, the better.

Want more ways to help inspire your Service staff to be sales people, not order takers? Consider a training session with Jeff & Jen. Reach out at www.memorableexperienceshospitality.com

Join Jeff & Jen as they talk about the ins and outs of Buy Out Events.

Why they're good for your business
When they can be bad for your business
How to price the menu
How to price the Food & Beverage Minimum

Bottom line: Make sure your restaurant charges enough to make money, and account for growth!

In this episode, Jen dives into why it is so important to know EXACTLY who your ideal client/customer/guest is. Once you are clear on exactly who you want to serve, you can dial in:
Menu Options & Pricing
Timing
Vibe/Decor/Music Lights
Marketing

Don't skip this step!

Wishing you a successful day at your restaurant!