439 Epizód

  1. The Do's and Don'ts of Working with a Marketing Agency

    Közzétéve: 2024. 09. 19.

  2. The Key Differences Between Leadership and Management

    Közzétéve: 2024. 09. 16.

  3. Three Takeaways from My Trip to Spain

    Közzétéve: 2024. 09. 12.

  4. The Secret to Employee Retention with Justin Roberts, Co-Founder of Kickfin

    Közzétéve: 2024. 09. 09.

  5. The Keys to Successfully Marketing Your Restaurant

    Közzétéve: 2024. 09. 05.

  6. FIXING RESTAURANTS (PART 10) - Profitability

    Közzétéve: 2024. 09. 02.

  7. FIXING RESTAURANTS (PART 9) - Quit Complaining

    Közzétéve: 2024. 08. 29.

  8. FIXING RESTAURANTS (PART 8) - Employee Churn

    Közzétéve: 2024. 08. 26.

  9. FIXING RESTAURANTS (PART 7) - Innovation

    Közzétéve: 2024. 08. 22.

  10. FIXING RESTAURANTS (PART 6) - Evolution

    Közzétéve: 2024. 08. 19.

  11. FIXING RESTAURANTS (PART 5) - 80 Hour Workweeks

    Közzétéve: 2024. 08. 15.

  12. FIXING RESTAURANTS (PART 4) - The Reservation Bots

    Közzétéve: 2024. 08. 12.

  13. FIXING RESTAURANTS (PART 3) - The Importance of Value

    Közzétéve: 2024. 08. 08.

  14. FIXING RESTAURANTS (PART 2) - Bad Service

    Közzétéve: 2024. 08. 05.

  15. FIXING RESTAURANTS (PART 1) - The Sea of Sameness

    Közzétéve: 2024. 08. 01.

  16. Scott Greenberg, Author of the New Book, STOP THE SHIFT SHOW

    Közzétéve: 2024. 07. 29.

  17. Five Takeaways from the Profitability Summit in St. Louis

    Közzétéve: 2024. 07. 25.

  18. Jason Hedges, Mixologist and Author of the New Book, The Seasonal Cocktail (ENCORE)

    Közzétéve: 2024. 07. 22.

  19. The Only Thing That Matters (ENCORE)

    Közzétéve: 2024. 07. 18.

  20. Devin Eichler, P3 Member and Owner of Crafty Cow (Milwaukee, WI)

    Közzétéve: 2024. 07. 15.

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The Restaurant Strategy podcast is dedicated helping independent restaurant owners increase the profitability of their restaurants. Hosted by industry expert, Chip Klose, the focus is split between operations and marketing... two episodes every single week. What would your life look like if your restaurant could deliver consistent, predictable 20% returns?

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