820: Stephani Robson - Business Planning workshop part 1

820: Stephani Robson - Business Planning workshop part 1

Author: Inspiring interviews with todays most successful restaurateurs 2-days a wee August 19, 2021 Duration: 1:25:48

Stephani Robson Restaurant Unstoppable Podcast

With excitement, allow me to introduce to you today's guest: Emeritus Faculty of The Hotel School of Cornell University, Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more.

Check out The 7 Habits of Highly Effective People by Stephen R. Covey as mentioned in today's episode.

Check out Start With Why by Simon Sinek as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Know who you're talking to and what they care about."

In today's episode with Stephani Robson we will discuss:

  • This is part one of of three-part workshop all about business planning.
  • Today we are discussing:
    • who is your audience? and...
    • how do you write your business plan for that audience?

Today's sponsor:

At Popmenu, we know that in today's world, a great hospitality experience usually begins onlineKeeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

 

Contact info:

Email: skr4@cornell.edu

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 Stephani Robson 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

Restaurant Unstoppable with Eric Cacciatore
Podcast Episodes
1235: Dan Weinberger, Founder of Weinberger's Deli [not-audio_url] [/not-audio_url]

Duration: 1:53:25
Dan Weinberger is the Founder of Weinberger's Deli located in Grapevine, Texas. Dan's parents opened and operated 5 deli's in Chicago from 1952 until 2000. Dan worked in his parent's stores growing up and eventually went…
1234: Addie and Dustin Teague, Owners of Relish Restaurant and Bar [not-audio_url] [/not-audio_url]

Duration: 2:05:21
Addie and Dustin Teague are the owners of Relish Restaurant and Bar located in Houston, TX. The pair are married and are both from Houston originally. Dustin worked in restaurants in Las Vegas and New York before returni…
1233: David Denis, Chef/Owner of Bistro Mistral [not-audio_url] [/not-audio_url]

Duration: 1:47:48
Chef David Denis was born and raised in France with a grandmother and mother who both owned restaurants and cafes. David became a chef and ended up in Houston for a private chef gig and stayed. He opened his first restau…
1232: Brian Reece and Steve Crowley, Co-Founders of Service Physics [not-audio_url] [/not-audio_url]

Duration: 2:01:21
Brian Reece and Steve Crowley are the co-founders of Service Physics. Service Physics is a multi-unit restaurant service consultant company based in NYC. The company was organically recommended by Haven Hot Chicken for f…
1231: Dan Carr, CEO and Co-Owner of Visconti's Hospitality Group [not-audio_url] [/not-audio_url]

Duration: 2:16:29
Dan Carr is the Co-Owner of Visconti's Hospitality Group. The original Visconti's was opened in 1985 in Wenatchee, WA. Dan moved to Wenatchee from the midwest in 1991 and started working in Visconti's in 1993 after meeti…
1230: What you need to know about L.T.O.'s with Anna Neave [not-audio_url] [/not-audio_url]

Duration: 1:03:32
This is a Restaurant Unstoppable Network LIVE event all about Limited Time Offers (L.T.O.'s) and how to best utilize them in your business, as presented by Anna Neave. Anna is the owner of Good Kind Consulting and Sweet…
1228: 7 Phases of Menu Engineering with Sean Willard [not-audio_url] [/not-audio_url]

Duration: 1:55:17
Sean Willard has two decades of hospitality experience. He started in the business in his teens in a steakhouse and quickly moved through nearly all positions (FOH and BOH) until he landed at menu engineering. He then at…