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Next in our “Deep Dish” series is Roger Beaudoin. Roger founded and operated 4 concepts/hospitality companies over the past 21 years. He recently sold the Matterhorn SKI BAR in Maine, his last seasonal restaurant and bar that generates over $1 million dollars sales in just 4 months.  During Roger’s tenure, the Matterhorn was named “BEST SKI BAR USA” by Skiing Magazine and “Classic SKI BAR” by SKI Magazine, as well as receiving restaurant accolades from the New York Times, Boston Globe, Frommers Travel Guides, Powder Magazine, Yankee Magazine and other publications.

Roger now serves restaurants on a global level with customers in many countries.  He is the Founder of the Sales Stars Server Training Program and Author of Rock Your Restaurant, a game-changing guide to Restaurant Finances.  Roger is a sought after Speaker, Restaurant Coach and Consultant, the Host of the Restaurant Rockstars Podcast and is frequently interviewed as a Guest Expert on other industry podcasts as well.  Roger writes a monthly blog for Restaurant Hospitality Magazine Online focusing specifically on Restaurant Service.  Knowing that more than 50% of restaurants fail, he has a deep passion for helping new restaurant owners not only survive but thrive and knock it out of the park!    With over 20+ years in the business,  he is a genius with restaurant analytics, branding, training, systems and efficiencies and uses that expertise to help restaurateurs create not just restaurants, but businesses.

Check out the brief infographic below followed by the full interview:

 

 

 

What is the next big thing when it comes to marketing for the 2019 restaurant industry?

Building a “dream team” staff that deliver amazing dining experiences and maximize sales through training, recognition and rewards

Technology has been a primary focus for restaurants every year. What are your thoughts about utilizing tech tools in the restaurant world? 

Technology increases efficiency in restaurants and is beneficial only if the management team understand the fundamentals first and can accomplish the restaurants objectives without it. For example management should understand how to accurately calculate inventories and track prime costs without software.

What about social media – do you think having a social presence is important for a restaurant’s brand and identity and why?

Social Media is essential to brand building and can virtually eliminate the high cost of traditional marketing. Nothing is more powerful or more cost effective When both staff and customers become brand ambassadors for the restaurant.

What piece of advice would you give to any aspiring restauranteur-turned-marketer?

Don’t run a restaurant, build a business and a brand and  Work “On” your business now and put vital systems in place so you decide how or “If” you work in it in in the future.

And a fun question! What’s your favorite meal?

Grilled swordfish with mushroom risotto, cherry cheesecake and an oaky Napa Chardonnay.

 

 

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