A Restaurant Industry Podcast
How Restaurant Purchasing Behavior Is Changing
Coronavirus has affected the entire world; it has completely altered the landscape of both consumer and vendor behaviors, and perhaps the most harshly impacted industry has been hospitality. Restaurants have had to pivot their business models catering to mainly delivery and takeout options which directly affects their menu offerings and spending habits in order to preserve as much margin as they can during a time when point-blank, sales are down.
We sat down with Max Stryker and Catherine Reeves from the RSI Restaurant Purchasing Department to discuss the vast amount of changes they, and our vendors, have seen since Covid began in March; where the trends are taking restaurants today; and, what group purchasing programs are in place to help mitigate the damage that Covid has done to the industry.
Why Restaurants Should Become Their Own Media Companies (feat. Cali Comfort BBQ)
As a small Independent Restaurant owner who’s plunged headfirst into content marketing and worked with huge media organizations, digital marketers and SEO professionals, Shawn Walchef of Cali Comfort BBQ has honed in on his craft and built his entire culinary brand on digital hospitality; and he’s done it all in-house with his longtime friend, former newspaper editor, and current Content Publisher & Digital Strategist for Cali BBQ Media, Stover E. Harger III.
Check out the full interview and our top 4 takeaways on:
How To Become Your Own Media Company
Find a clear focus for your brand and tell the story
Use content to support to others and open up conversations
Content marketing is a long game but you need a plan
Consistency Is Key
PPP Loan Forgiveness – The Outlook For Restaurants
The Paycheck Protection Program (PPP) continues to change form on what seems like a daily basis. The landscape has changed greatly since The CARES Act was initially passed and the covered period has now been extended which enables borrowers more time to use their PPP funds; but the million-dollar question remains: What does PPP Forgiveness look like right now and how do I ensure my loan is forgiven?
RSI Director of Compliance, Brian Smith, and RSI Director of Client Advisory Services, Sydney Lynn, sit down to share their tips on what they’ve seen come through the IRS Notices and the US Treasury Guidance so you can feel prepared as you’re getting ready to start the forgiveness application process. Tune in and learn about the following:
What does the current PPP forgiveness landscape look like?
What are some of the items that may come up in future legislation?
Why should borrowers wait to file for forgiveness?
How can I achieve 100% forgiveness?
Are expenses paid with forgiven PPP funds deductible to the business for year-end taxes?
What if I file my tax return before I apply for forgiveness?
Click HERE to see the full show notes, or HERE to watch the vlog!
What Profits Did You Leave On The Table In 2019?
In our 27th episode of Operating a Profitable Restaurant, recurring panel hosts Michele O'Neill and Dave Downs had a great opportunity to speak with Michelle Heller and Eddie Velazquez to discuss how our strategic partnerships with Efficient Hire and BentoBox can assist owners and operators in getting the most bang for their bucks by driving more top-line revenue and saving dollars through streamlining HR & compliance.
Menu Planning: Costing, Development, Trends, and Seasonality
In our 25th episode, learn pro tips and best practices from seasoned restaurant veterans, Chef and Owner Fred Neuville of the Fat Hen Restaurant in South Carolina, and Zoe Schor, Chef and Owner of the Split-Rail in Chicago.
Budgeting & Incentive Planning in your Restaurant: The hows, whens, and most importantly, the whys!
In our 24th episode of Operating a Profitable Restaurant, host Dave Downs, RSI Client Advisor, sits down with Ryan Rose, Executive Chef of Zocalo Restaurants, and David Miller, Owner of Kickin Chicken Restaurants to dive deep into best practices behind budgeting and incentive planning for your restaurant.