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Bar Concepts w/ Sensory Experiences

Developing a Bar Concept w/ Sensory Experiences By Doug Radkey – 09/23/2019 Once your idea has been researched and the market, location, technical, business, and financial viability of the idea has passed a series of reviews throughout a feasibility study, a concept development plan can then be started. Remember, outside of being scalable, you want […]

Enhancing Your Bartenders Experience

Enhancing Your Bartenders Experience By Doug Radkey – 09/17/2019 We Have a Problem – There’s No Team Spirit in Many Bars Within the industry, we always talk about ‘experiences’ – and rightfully so. At the end of the day, experiences are what bars and restaurants sell to customers. All of the emphasis however, is on […]

Building a Sustainable Cocktail Program

Building a Sustainable Cocktail Program By Doug Radkey – 04/05/2019 Let’s be honest, the traditional bar setting serving cocktails is an environmental nightmare. Let’s think about it; there is high use of energy within ice machines, refrigeration, and glass cleaning appliances. There is enormous waste in garnishes, straws, bottles, and napkins (to name a few). […]

Make More Money This Festive Season

6 Ways Restaurants Can Make More Money this Festive Season Originally Posted on Typsy – By Doug Radkey Festive Season. These two words signal colder weather (in most areas), delicious comfort food, creative drinks, memorable parties, laughter with friends & family, and of course – gift giving. These are also two words that nearly everyone […]

Should Restaurants Ditch 3rd Party Delivery?

Should Restaurants Ditch 3rd Party Delivery By Doug Radkey – 11/12/18 Should restaurants ditch third party delivery apps and create their own in-house off-premise strategy? I recently took part in a few online conversations surrounding third party delivery apps – from both the consumer and the restaurant operator point-of-view. If you follow along – I […]

Your Media Strategy Ready for Launch

How to Get Your Media Strategy Ready for Launch Originally Posted on Typsy – By Doug Radkey 10/02/2018 The development of a restaurant can be extremely daunting with its many moving parts and it’s easy to miss crucial start-up strategies within the mix of it all. One you don’t want to overlook is your intended […]

Have Restaurants Forgotten The Fundamentals

Have Restaurants Forgotten The Fundamentals Originally Posted on FoodableTV – By Doug Radkey 08/08/2018 With technology continuously advancing in the restaurant industry, it can be easy to get absorbed and caught up in the next big thing. Technology platforms can help you save time, financial resources, and improve ‘customer service’ levels, just to name a few. But sometimes when […]

The Ultimate Checklist for Restaurants

The Ultimate Opening Day Checklist for Restaurants Originally Posted on Typsy – By Doug Radkey 08/06/2018 Before opening your doors to the public, there is an enormous and often overwhelming list of both tasks and strategic milestones to first complete. This list traditionally starts 3-6 months (sometimes even more) prior to opening day.  In this industry, there […]

Bar Design 101

Bar Design 101 By Doug Radkey – 07/26/2018 There is truly a science to the design and layout of a winning bar. Outside of implementing a timeless interior, a bar needs to consider many factors including but not limited to; efficiency, hyper-local competition, and overall guest experiences – within its design elements. Completing a bars […]

Perfect Pitch to Investors

How to Deliver the Perfect Pitch to Investors Originally Posted on Typsy – By Doug Radkey 07/13/2018 Sometimes, in order to reach our dreams, we need a little help. Starting (or growing) a scalable and sustainable restaurant or hospitality business is not cheap. Many aspiring restaurateurs need a business partner or investment group to help […]

Avoid the Dead Ends of Delivery

How Restaurants Can Avoid the Dead Ends of Delivery Originally Posted on RestoBiz – By Doug Radkey 07/09/2018 I recently saw a screenshot from a consumer using a third party delivery application. After a delivery fee, a busy area fee (what?) and delivery fee taxes, a meal that was listed as $8.89 on the menu ended […]

Building an Effective Beverage Program

7 Strategies for Building a More Effective Beverage Program Originally Posted on FoodableTV – By Doug Radkey 06/14/2018 Every drop counts! Beverages arguably play a larger role in the industry today than they ever did before!  You could try and make everyone happy by offering dozens of options at your restaurant, cafe, or bar, but […]

Ready to Open a Second Location

5 Signs You’re Ready to Open a Second Location Originally Posted on Typsy by Doug Radkey – 04/24/2018 Opening a second restaurant location is not as easy as many people may think. Just because “you’ve been there – done that” once doesn’t mean it’s going to be any easier the second time around. In fact, […]

Developing Staff Engagement for Positive Guest Experiences

Developing Staff Engagement for Positive Guest Experiences Previously Posted on RestoBiz by Doug Radkey 04/11/2018 Engaged and motivated employees are at the heart of positive restaurant experiences. Working at a restaurant or any hospitality-related business needs to be more than just another paycheck. Restaurant operators need to remember that money is not a motivator – […]

Preparing for Wage Increases

Preparing Your Restaurant or Bar for Wage Increases Originally Posted on FoodableTV – By Doug Radkey 03/09/2018 If you haven’t done so already, preparing your restaurant or bar for a regulated wage increase should be near the top of your to-do list, no matter your region. There has been plenty of government level discussions and […]

4 Ways to Prevent Restaurant Burnout

4 Ways to Prevent Restaurant Burnout Originally Posted on FoodableTV by Doug Radkey 02/21/18 We know restaurant owners, chefs, and managers, more often than not, wear too many hats, leading to upwards of 60 to 80+ hours of work per week. No matter how much improvement we’ve collectively made in recent times to keep operations […]

Restaurant Service Training Techniques

Restaurant Service Training Techniques Originally Posted on RestoBiz by Doug Radkey – 01/17/18 Throughout the restaurant industry, the phrase ‘it’s not my job’ can simply not exist. It is every employees job to provide memorable customer service; from management to the back-of-house employees, and of course through to the front-of-house team. All employees must work […]

Lowering Your Risk Before Opening a New Restaurant

Lowering Your Risk Before Opening a New Restaurant Originally Posted on Typsy by Doug Radkey – 01/16/2018 Early recognition of risk is crucial for the success of any business, and arguably more so for restaurants. To ensure proper positioning and ongoing success, it’s vital for a restaurateur to understand the variety of operational, financial, legal, […]

Conducting Restaurant Staff Performance Reviews

Conducting Restaurant Staff Performance Reviews Originally Posted on Typsy by Doug Radkey – 12/06/2017 It takes happy, engaged employees to create memorable guest experiences. To do this requires leadership, culture, and accountability. This in turn will develop a cycle of improved revenue, loyal customers, and a decrease in employee turnover. One of the many methods […]

Preparing Restaurant for Solo Diners

Preparing Your Restaurant For Solo Diners Originally Posted on FoodableTV by Doug Radkey – 11/30/17 The dining scene has surely changed over the years. One of the many noticeable differences is the acceptance of the “solo diner.” Single (or solo) diners are no longer strictly targeting the quick-service restaurant or getting take-out to fulfill their desire […]

Hosting Events Can Generate Revenue

How Hosting Events at Your Restaurant Can Generate an Additional Revenue Stream Originally Posted on FoodableTV by Doug Radkey – 11/19/17 You have the square footage, you have the approved capacity, and you have the kitchen. These are the three key ingredients required to host an exclusive or intimate type event at any venue. Whether […]

Creating Adult Playgrounds in Your Bar

Creating Adult Playgrounds in Your Bar By Doug Radkey 11/09/2017 Traditional darts, billiards, and even dance floors are starting to take a back seat in today’s fast-paced bar segment. To be current, playful, and competitive, today’s bars are required to step up their ‘game’; where having a great time must be a guarantee! It’s no secret, that […]

Preparing Your Restaurant for Thanksgiving

Preparing Your Restaurant for Thanksgiving Originally Posted on FoodableTV – By Doug Radkey 11/05/2017 Each individual has their own personal explanation of what Thanksgiving means to them. The general, modern celebration of Thanksgiving however, is characterized as an opportunity to enjoy quality time with friends, family, food, the occasional beverage, large parades, and yes, often the game […]

What to Look for in a Restaurant Business Partner

What to Look for in a Restaurant Business Partner Originally Posted on Typsy by Doug Radkey – 11/01/2017 If you’ve worked as a leader in the restaurant industry, then you know what it’s like. You know that leaders have to be willing to make sacrifices and acquire the systemized thinking, social skills, creativity, stress management, […]

Security Strategies for Your Bar

Security Strategies for Your Bar By Doug Radkey – 10/25/2017 Slips and falls, over-serving, theft, and violence are the most common reasons a bar needs very strict safety and security strategies. Bars, pubs, lounges, and clubs in particular, must continuously look at opportunities to reduce risk and liability. The bar industry is built upon reputation […]

Often Overlooked Benefits of Restaurant Lighting

Often Overlooked Benefits of Restaurant Lighting Originally Posted on FoodableTV by Doug Radkey – 10/19/2017 There are so many critical elements that go into the design of a restaurant, so much so that it can easily become overwhelming. It’s a moment during the start-up or renovation period, where specifics that play a large impact on […]

Creating Restaurant Brand Ambassadors

Creating Restaurant Brand Ambassadors Originally Posted on FoodableTV by Doug Radkey – 10/14/2017 Ask nearly every restaurant owner what their number one, long-term marketing ‘program’ or tactic is, and most will say effective word of mouth. This can be great until it starts to fizzle down or another new restaurant opens up down the street […]

Restaurant Seating Strategies

Restaurant Seating Strategies Originally Posted on FoodableTV by Doug Radkey 10/09/2017 There are many tactical elements to operating a restaurant business and Restaurant Revenue Management (RRM) is one of them. RRM can be defined simply as selling the right seat, to the right customer, at the right price, and for the right duration of time. […]

How to Set Employee Expectations in Your Restaurant or Bar

How to Set Employee Expectations in Your Restaurant or Bar Originally Posted on Typsy by Doug Radkey – 09/28/2017 Effective communication can provide your restaurant with two things. First of all, it creates an atmosphere where both front of house and back of house employees are excited, motivated, and honest. Second of all, it helps […]

Sound Engineering for Your Bar or Restaurant

Sound Engineering for Your Restaurant or Bar By Doug Radkey – 09/26/2017 In the bar (and restaurant) industry, emotions and experiences are paramount. Without delivering positive emotions and memorable experiences, you will not have a long lasting business. Outside of food, drink, seating, video, and decor – properly engineered sound (music) can enhance those much […]

Is Your Restaurant Ready for Digital Ordering

Is Your Restaurant Ready for Digital Ordering Originally Posted on FoodableTV by Doug Radkey – 09/15/2017 Nearly every household orders food to-go from a local restaurant at least once or twice per month (some per week) and the days of traditional ‘phone orders’ or simply waiting in line, are clearly coming to an end thanks […]

How to Develop a Restaurant Menu – For Real

How to Develop a Restaurant Menu – For Real Originally Posted on Typsy by Doug Radkey 08/31/2017 It doesn’t matter if you’re developing your very first restaurant menu or you’re planning to re-invent your current one – you need to have a strategy in place with both the food and beverages on offer.  If you’ve done a concept […]

7 Ways You Can Increase Your Restaurant Brand’s Social Responsibility

7 Ways You Can Increase Your Restaurant Brand’s Social Responsibility Originally Posted on FoodableTV by Doug Radkey – 08/30/17 Giving back to the communities we serve is not a mandated practice, but is rather something extra that restaurants, and businesses alike, can do to improve their local and national communities. This is also known as— social […]

Before You Expand Your Restaurant Read This

Before You Expand Your Restaurant Read This Originally Posted on FoodableTV by Doug Radkey – 08/22/17 Whether you’re an aspiring restaurateur or an experienced operator, it has likely crossed your mind to open at least a “few locations,” or to begin “franchising” a winning concept. It’s in our human nature to grow and always look for more, […]

Developing a Profitable Beer Program

Developing a Profitable Beer Program By Doug Radkey – 07/28/2017 You could try and make everyone happy by offering hundreds of beers at your bar, but for many, that’s likely not going to happen due to space restraints. A bar needs to carefully consider their beer program and offer one that is balanced, targeted, and […]

4 Ways a Bar & Grill Can Win Back Guests

4 Ways a Bar & Grill Can Win Back Guests By Doug Radkey – 07/24/2017 Over the past couple of years, we have collectively seen the ‘bar & grill’ segment on a continuous decline. Nearly every market across Canada and the US is over-saturated with the traditional bar & grill concept and most have become […]

9 Ways to Maximize Restaurant Downtime

9 Ways to Maximize Restaurant Downtime Originally Posted on FoodableTV – By Doug Radkey 07/22/2017 Unless you’re a part of a very small percentage of restaurants that are always busy with customers, there is going to be some downtime throughout the day and in between services. In many restaurants and bars, this time is often filled with […]

Maximize Profits and Live in the Moment

Maximize Restaurant Profits & Live in the Moment Originally Posted on FoodableTV – By Doug Radkey 07/05/2017 There are arguably four key ingredients to a successful restaurant – the right marketing plan, flawless operating systems, memorable customer experiences, and finally, what I like to call ‘living in the moment’. In the blink of an eye, a moment […]

What is the Cost of Opening a Restaurant

What is the Cost of Opening a Restaurant? Originally Posted on Typsy – By Doug Radkey 06/28/2017 Starting a restaurant is not a cheap endeavour. There are a variety of cost factors to consider when developing a restaurant concept and it is imperative that an aspiring restaurateur measures the cost difference between purchasing an existing restaurant, taking […]

The Importance of Secret Diners

The Importance of Secret Diners Originally Posted on FoodableTV by Doug Radkey – 06/20/2017 Traditional comment cards and now online reviews play a large role in this industry, but only a very small percentage of guests actually fill out the forms and/or leave a review. Plus, it doesn’t always provide a measurable result. To get […]

Developing a Profitable Restaurant Concept Plan

Developing a Profitable Restaurant Concept Plan Originally Posted on Resto Biz – By Doug Radkey 06/14/2017 No question, every restaurant or food and beverage related establishment starts with a vision. A dream for most that must be met with the right research, planning, and overall mind-set. Similar to the true definition of branding, one’s market will, and […]

Developing Your Restaurants Curb Appeal

Developing Your Restaurants Curb Appeal Originally Posted on FoodableTV – By Doug Radkey 06/07/2017 Outside of social media, word-of-mouth, and online directories – how else does a potential guest notice a restaurant? The answer; a store’s outside appearance. As a restaurateur, it should start with a concept development plan that not only focuses on the interior, but one that also […]

Why You Should Conduct a Restaurant Feasibility Study

Why You Should Conduct a Restaurant Feasibility Study Originally Posted on Typsy – By Doug Radkey 06/01/2017 So you have an idea for a new restaurant or bar – fantastic! But will it have long-term sustainability, or will it just become another failing statistic in 12 to 18 months? Is it a restaurant you want to open because it’s […]

Preparing Your Restaurant for Summer

Preparing Your Restaurant for Summer Originally Posted on FoodableTV – By Doug Radkey 05/15/2017 It doesn’t matter which region you’re in — the warm summer weather provides restaurateurs the opportunity to develop seasonal flavors, all while providing them the ability to fill their seats (and patios) to drive new revenue channels. To execute a flawless summer program, […]

Collaborating w/ Local Chefs & Businesses

Collaborating w/ Local Chefs & Businesses – Even the Competition Originally Posted on FoodableTV – By Doug Radkey 05/01/2017 The word “collaboration” stems from the process of two or more people or organizations working together to achieve something that is remarkably outstanding. Giving that some thought, shouldn’t all restaurants and bars alike be working toward achieving this […]

Managing Restaurant Customer Emotions Using Touch Points

Managing Restaurant Customer Emotions Using Touch Points Originally Posted on Resto Biz – By Doug Radkey 04/27/2017 The restaurant industry is driven by delivering exceptional (and memorable) customer experiences. As a restaurateur, you need to realize that you don’t just sell food and beverage, you sell emotions through experiences. Your concept, whether a restaurant, bar, cafe or […]

How to Lower & Control Labor Costs in Your Restaurant

How to Lower & Control Labor Costs in Your Restaurant Originally Posted on Typsy – By Doug Radkey 04/25/2017 It’s no secret; the ‘average’ restaurant and bar has up to 70-80% of their costs tied up in three areas (food, labor, and rent). At the end of the day, it’s who controls these core costs the best […]

Building Team Experiences

Building Team Experiences to Keep Staff Engaged Originally Posted on FoodableTV – By Doug Radkey 04/17/2017 Within the industry, we always talk about “experiences” — and rightfully so. At the end of the day, experiences are what restaurants sell to customers. All of the emphasis, however, is on customer experiences; but what about staff experiences? Desirable experiences […]

Restaurant Supply Chain Management

Restaurant Supply Chain Management Originally Posted on FoodableTV – By Doug Radkey 04/03/2017 Depending on the size of your restaurant model and the size of your menu, the restaurant supply chain can be simple to some and complicated to others. With raw materials, food safety regulations, delivery logistics, best-before dates, and overall packaging to coincide with your […]

Restaurant Start-Up SOS

Restaurant Start-Up SOS Originally Posted on FoodableTV – By Doug Radkey 03/15/2017 Outside of preparing for hidden costs and understanding strategies to save time and money during start-up, there are many other factors that can make an aspiring restaurateur scream “SOS” on or before the day one opens their doors. One word that cannot be stressed enough during this […]

Choosing the Correct Restaurant Equipment

Choosing the Correct Restaurant Equipment Originally Posted on FoodableTV – By Doug Radkey 03/03/2017 A memorable, profitable, sustainable, and scalable restaurant arguably starts with the correct choice of equipment. When setting up your location, the kitchen and bar planning process can be one of the most exciting, exhausting, confusing, and detrimental aspects that will, in fact, determine […]

Effective FOH & BOH Systems

Developing Effective FOH & BOH Systems Originally Posted on RestoBiz – By Doug Radkey (02/22/2017) The more any restaurant depends on the owner’s day in-day out involvement in the operational details of the restaurant, the greater the risk of failure. Starting and operating a successful restaurant or bar relies heavily on having the right systems […]

Adapting to Market Changes

Adapting Your Restaurant to Market Changes Originally Posted on FoodableTV – By Doug Radkey 02/16/2017 The word “sustainability” has been used often of late in various ways within the food and beverage industry, with sustainable energy and ingredients being in the forefront. The word sustainability can easily be defined as the capacity of something being maintained over […]

Are You Really Ready?

Are You Really Ready to Open a Restaurant? Originally Posted on FoodableTV – By Doug Radkey 02/02/2017 At some point in life, it seems nearly everyone has aspirations to one day open their own restaurant or bar. With the saturation of restaurants in recent years and months, it appears that the entry-level barriers must have become easier […]

New Year’s Resolutions for Your Restaurant

New Year’s Resolutios for Your Restaurant Originally Posted on FoodableTV – By Doug Radkey 01/06/2017 Another year has passed us by. It’s time to reflect and make even greater improvements. Whether you believe in developing resolutions or not, your mindset for the upcoming year needs to be about “doing.” The restaurant industry is known to have its […]

How to Define Your Restaurant Value Statements

How to Define Your Restaurant Value Statements Originally Posted on FoodableTV – By Doug Radkey 12/22/2016 The most influential decisions you will make for your restaurant will happen during the start-up phases. Before opening your restaurant startup, you need to determine your value, vision, mission, and culture. (Or if you’re a restaurant veteran, consider this if you need […]

Restaurant Business Plans – Deconstructed

Restaurant Business Plans – Deconstructed Originally Posted on FoodableTV – By Doug Radkey 12/07/2016 It’s no secret. The failure rate among restaurant startups is significantly higher than many other industries. The question is: How can you position yourself to increase your chances for long-term success? The answer starts with having a sound business plan. The old adage […]

Analyzing Your Hyper-Local Competition

Analyzing Your Restaurants Hyper-Local Competition Originally Posted on FoodableTV – By Doug Radkey 11/25/2016 In recent years, you may have come across an emerging term online or within the realm of marketing called ‘hyper-local’. Though the term was first introduced to the masses in the early 1990’s, it really started taking form with the development of mobile […]

Developing Your First Restaurant Menu

Developing Your First Restaurant Menu Originally Posted on FoodableTV – By Doug Radkey 11/09/2016 Designing your restaurant’s first menu should be a fun and exciting task, but it is also a potential turning point for your venue’s long-term success. A process this significant needs to be a thought-provoking one, and one with thorough planning. There needs to […]

Developing Your Restaurant Start-Up Support Team

Developing Your Restaurant Start-Up Support Team Originally Posted on FoodableTV – By Doug Radkey 10/21/2016 You’re determined, positive, confident, adaptable, and you crave learning experiences. Being an entrepreneur — or more specifically, a restaurateur — combines an enormous amount of passion and vision for creating food, drink, experiences, and a drive to be undeterred by a high […]

Building Restaurant Buzz Before Opening

Building Restaurant Buzz Before Opening Originally Posted on FoodableTV by Doug Radkey – 10/04/2016 The restaurant start-up period is a hectic three to four months, sometimes more. With a lot of moving components, it’s easy to get caught up in it all, but an area that you simply don’t want to overlook is your restaurant’s […]

Restaurant Location; Where to Build & What to Consider

Restaurant Location; Where to Build & What to Consider Originally Posted on FoodableTV by Doug Radkey – 09/20/2016 Choosing a location for your restaurant can be both an exciting and daunting task. Mistakes happen, and many scenarios within the start-up phase can be fixed later, but the same cannot be said in terms of your […]

9 Ways to Build Your Restaurants Opening Day Team

9 Ways to Build Your Restaurants Opening Day Team Originally Posted on FoodableTV – By Doug Radkey 09/06/2016 Your restaurant is only as strong as the team that operates it. It’s no secret — people are everything. They must get the vision and feel the passion for your concept to consistently execute on a day-to-day basis. It’s […]

Hidden Restaurant Start-Up Costs; How to Prepare for the Unexpected

Hidden Restaurant Start-Up Costs; How to Prepare for the Unexpected Originally Posted on FoodableTV – By Doug Radkey 08/22/2016 If you’ve always dreamed about starting your own restaurant, it’s imperative that you understand expenses. Even with thorough research and planning, an unexpected or slight oversight could happen, resulting in costs being added to your ever-expanding, start-up budget. […]

7 Tips on Pitching Your Restaurant Concept to Investors

7 Tips on Pitching Your Restaurant Concept to Investors Originally Posted on FoodableTV – By Doug Radkey 08/09/2016 You’ve developed your restaurant concept plan, you’ve completed a feasibility study, and you’ve written a pretty solid business plan. Or maybe you’ve been successfully operating a restaurant for years and are looking to expand. Fantastic! But now what? Due […]

Executing Your Rock-Solid Restaurant Soft Opening

Executing Your Rock-Solid Restaurant Soft Opening Originally Posted on FoodableTV – By Doug Radkey 07/26/2016 Planning, execution, consistency, adjustments, training, and timing. These are all keywords you will hear during the start-up phase of your new restaurant. There is no better way to test your restaurant or bar on these keywords prior to “officially” opening other than […]

Strategies to Save Time & Money During Start-Up

Strategies to Save Time & Money During Start-Up Originally Posted on FoodableTV – By Doug Radkey 07/12/2016 Going through the motions of starting your first restaurant requires an incredible amount of time and financial management.  Discovering opportunities to save on both will effectively result in less stress and a generous opening day budget. Effective Planning Before officially […]

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