449: Going digital with Mark Wilson

449: Going digital with Mark Wilson

Author: Inspiring interviews with todays most successful restaurateurs 2-days a wee March 9, 2018 Duration: 1:01:57
Restaurant Unstoppable with Eric Cacciatore
BusinessArtsFoodManagement

 

In this episode with Mark Wilson of Total Loyalty Solutions, we discuss:

  • How Wilson got into the business.
  • Why Wilson chose the Little Caesars Franchise. 
  • Some of the benefits of operating a franchise. 
  • Showing your employees that you're willing to do the work you're asking them to do. 
  • How Wilson scaled from 12 to 74 locations. 
  • Why Wilson ended up selling his 74 locations. 
  • How & why Total Loyalty Solutions was create. 
  • The power of capturing email addresses.  
  • Using push notifications via smart phone app to stay top of guest mind.
  • How to get people to sign up for your restaurant's app. 
  • Key components to a good online ordering platform. 
  • What the future of direct marketing looks like. 

Mark Wilson owned 12 independent locations of Little Caesars Franchises before become the president of group that owned a total of 74 locations. Today, he's vice president of strategic loyalty sales at Clipper Magazine and Total Loyalty Solutions.

Success Quote or Mantra

"He who hears the most no's will eventually hear the most yeses."

Resources Mentioned

Total Loyalty Solutions

Exclusive for Restaurant Unstoppable Listeners interested in learning more about Total Loyalty Solutions Online Ordering and Mobile Apps - get you first month of any new Total Loyalty Solutions service free by requesting a demo here: CLICK HERE FOR A DEMO

 

Today's Sponsor

 

Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started.

 

 

bentobox- Bring your restaurant's hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started

Contact Info

Total Loyalty Solutions

Thanks for Listening!

Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don't forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Mark Wilson for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Eric Cacciatore sits down with the people who actually run the show in the world of food service. Restaurant Unstoppable with Eric Cacciatore is built on conversations with established restaurateurs and seasoned professionals who have navigated the intense realities of the industry. Twice a week, these interviews dig past the surface, focusing on the tangible details of leadership, team management, and effective marketing that separate a thriving venue from a struggling one. You’ll hear firsthand accounts of what worked, what didn’t, and the often-overlooked decisions that shape a restaurant's path. This podcast serves as a direct line to collective experience, whether you're dreaming of your first opening or steering a multi-location group. The dialogue is practical, centered on the daily grind and long-term strategy needed to build something lasting. For anyone invested in the business of hospitality, these regular episodes compile a vital resource, turning shared insights into actionable knowledge for your own journey.
Author: Language: English Episodes: 1000

Official website RSS
instagramyoutubetiktokspotify
Restaurant Unstoppable with Eric Cacciatore
Podcast Episodes
631: Julian Medina on Living the American Dream [not-audio_url] [/not-audio_url]

Duration: 1:02:19
Raised in Mexico City, Julian Medina's inspiration was his father's and grandfather's authentic home cooking. Training professionally in Mexico City, Julian was brought to New York City to be Chef de Cuisine at Maya, whi…
630: Drew Nieporent on Tearing Down Walls [not-audio_url] [/not-audio_url]

Duration: 1:18:51
In 1977 Drew Niepornt graduated from Cornell University with a degree from the School of Hotel Management and set out on a career in hospitality that has only been matched by few. Nieporent's first restaurant, the ground…
629: John Stage on Always Under Construction [not-audio_url] [/not-audio_url]

Duration: 1:13:49
In 1988, tired of the gypsy lifestyle, John Stage decided to settle in Syracuse, NY, where he opened his first Dinosaur Bar-B-Que restaurant. In the following years, Stage has expanded with locations in Rochester, Manhat…
628: Kim Alter on Pushing Harder to Be Better [not-audio_url] [/not-audio_url]

Duration: 1:15:23
Growing up in Laguna Beach, CA, Chef Kim Alter is a graduate of the California Culinary Academy. She went on to work in some of the Bay Area's most notable restaurant kitchens before joining the Daniel Patterson Group wh…
627: Jed Davis on Working Harder Than Everyone Else [not-audio_url] [/not-audio_url]

Duration: 1:02:18
7th generation Vermonter, Jed Davis, Graduated from Cornell University with a focus on Hotel Administration. His formative years were spent in New York City learning from master restaurateurs, Daniel Boulud, and Danny Me…
626: Will McNeil on Staff First/Customer Second [not-audio_url] [/not-audio_url]

Duration: 59:55
Born and raised in Burlington, VT Will Mcneil is a graduate of the Culinary Institute of America. After graduation McNeil cooked at various locations before becoming a FOH manager for Hen of the wood in 2006. By 2011 McN…
625: Eric Warnstedt on Food with Soul and Roots [not-audio_url] [/not-audio_url]

Duration: 1:04:18
Originally from Fort Lauderdale, FL, Eric Warnstedt is a graduate of Johnson and Wales University North Miami. Six years after making the move north to Vermont, in October of 2005 alongside business partner William McNei…
624: Michael Kloeti on Keeping an Open Mind [not-audio_url] [/not-audio_url]

Duration: 1:49:27
Born, raised, and trained in Switzerland, Chef Kloeti moved to the United States to enrich his classical French cooking background with other cultures. Before make the move to VT, Kloeti absorbed experience from New York…
623: Zeb Stewart on The Importance of Chaos [not-audio_url] [/not-audio_url]

Duration: 1:13:20
Zeb Stewart has a history of success in Brooklyn, New York. As designer and owner/ operator of cherished Williamsburg hotspots Union Pool, Hotel Delmano, and Café Colette, Zeb has played a significant role in the growth…
622: Lauren Brie Lynch on The Power of Improvising [not-audio_url] [/not-audio_url]

Duration: 1:14:25
The University of Albany graduate, Lauren Brie Lynch had 10 years food and beverage experience before joining forces with Jay Janawsky, and Chad Vigneulle to open Harlem Public in 2011. With the moment the team went on t…

«1...666768697071727374...100»