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Get your pen and paper out, on this episode of Front of House we're packing in a ton of actionable steps for building a partnership plan and successfully executing to create huge benefits for both you and your partner.  Starting with researching and choosing a partner to reporting results, Carrie shares everything you need to know to get started. Later in the episode, Carrie connects with Area Representative and Franchise Owner for Firehouse Subs, Sam Stanovich to discuss the benefits of partnering with other businesses. The two dive deep into real-world examples like hosting a food blogger and inviting big-name celebrities to charity events to explain the intricacies of this strategy. You may not have considered how creative you can be with your partnerships. Spend some time with Carrie on this episode to learn how to dissect your business, your customers, and your many opportunities. And if you're looking for more help in getting a jump start in your business with partnerships or any business strategy, you can join Carrie at Coterie's Hospitality Marketing Academy!

On this episode of Front of House, we get to talk about the issue that's been on every operator's mind: The increasing minimum wage. For years now, there has been a shift towards increasing the minimum wage across the country, seriously impacting the restaurant industry. While operators may find themselves on either side of the issue, there a few facts about the issue that need to be addressed.  At the top of this episode, Carrie speaks with Jot Condie, President and CEO of the California Restaurant Association, about how changing legislation has begun to affect California restaurants. Carrie offers up her expertise with the Australian wage system, in which the minimum wage is set at $18 an hour, and sparks a great discussion about how restaurants can face these changes.  Later, Carrie dives deeper into steps restaurants can take to better position themselves in this minimum wage shift. From investing in your team to creating efficiencies, Carrie shows that cutting costs is not the only way to combat higher wages. Be sure to listen in on this episode of Front of House for a thorough list of business tips that will mitigate any minimum wage stressors you may be feeling.

In part two of this episode about promotional campaigns, Carrie speaks to successful Chicago restaurateur Fabio Viviani about how he how he markets to his target audience and how he provides greater value to his guests without discounting his product.

In this episode of Front of House, Carrie does things a bit differently. With so many actionable steps and crucial information to share about promotional campaigns, Carrie splits episode nine into two parts, each jam-packed with everything you’ll need to know about running a promotion. In part one, Carrie outlines a number of steps operators should consider before even deciding to run a campaign. From that point, we look at the different types of campaigns, what they can achieve, and how to ensure success through team collaboration. We’ve got a lot to cover so be sure to get your notebooks out and follow along with the show notes below.

People choose restaurants for more than what is on their menu. Take, for example, Panera, the first casual dining restaurant to offer WiFi to guests. It said, “Sit, stay a while.” McDonald’s learned, after becoming a staple, that its signature yellow arches symbolized dependability. And Starbucks’ coffee shop music and relaxed atmosphere made it a perfect study spot. So what game are you in? What do you want to be known for?

Get rid of all the guesswork in your business! With all the data you are (or should be) collecting from your customers, you have all the information you need to be making informed decisions about your marketing plan. Don’t know how? On this episode of Front of House, host Carrie White and Datavail’s Evan Eakin tell you exactly how to use data to your advantage from collection to segmentation to implementation! Listen and follow along with the show notes below!

On this episode of Front of House, Carrie White talks to Shivram Vaideeswaran, former Head of Global Marketing at Taco Bell and now the VP of Marketing at Tendergreens about how important video is in your business, and better yet HOW to get started. Dive into this episode for some great step-by-step instructions to get more people through your door with DIY video content!

Offering quality customer service is a "must" in any hospitality business, but sometimes it can be difficult to provide a customized experience for every potential guest. Enter the chatbot. While many may shy away from using bots in their business, in this episode Carrie explains how bots can improve the customer service experience– while also still maintaining that human touch. 

On this episode of Foodable's Front of House podcast, we talk to Pincho Factory CEO, Nedal Ahmad.  He explains that you don’t need a million dollar marketing campaign to get customers through your doors.  Nedal started his business manning all his social media from an iPod touch. Now, that same brand has seven locations (and more on the way) serving their cult-like following.

Are you having trouble turning first-time customers into repeat customers? Carrie White knows why. On this episode, Carrie hears from real customers about why they don’t return to restaurants and deconstructs mistakes that you too might be making in your hospitality business.

James Trapnell, Branding Specialist and Partner at Coterie Hospitality, joins Carrie to take a closer look at how your logo, decor, and even uniforms are sending a message to your customers.

Welcome to Front of House, your go-to Hospitality Marketing Podcast. Marketing Specialist and Educator Carrie White guides us through how each and every element of your business can and should be a part of your marketing plan.