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
420: Be a cook who cares with Maria Campbell [not-audio_url] [/not-audio_url]

Duration: 1:18:35
In this episode with Maria Campbell, we discuss focusing less on titles and more on "just being", the story behind Cooks Who Care, adaptability, sharing knowledge, putting yourself out there, why connecting people is imp…
419: The Creative Process with Karen Page and Andrew Dornenburg [not-audio_url] [/not-audio_url]

Duration: 1:17:29
In this episode with Karen Page and Andrew Dornenburg, we discuss the inspiration for their eleven books, following your curiosity, common habits of successful chefs and restaurateurs, the significance of listening, how…
418: #metoo in the restaurant industry with Kate Edwards [not-audio_url] [/not-audio_url]

Duration: 56:15
In this episode with Kate Edwards, we discuss 1) The unaware customer service rep: folks in open kitchens who are now customer-facing and have to deliver some sort of customer service. 2) How being decent to your fellow…
417: Being present with Jonathan Blakeslee [not-audio_url] [/not-audio_url]

Duration: 1:28:35
In this episode with Jonathan Blakeslee, we discuss doing something better every day, being patient when waiting for good things to happen, how Blakeslee got his start, calmness, focus, presence, following your passion,…
416: Crafting a positive holiday experience with Anese Cavanaugh [not-audio_url] [/not-audio_url]

Duration: 45:16
In this episode with repeat guest Anese Cavanaugh, we discuss how to create a positive holiday experience for yourself and those you love, how taking care of others starts with taking care of yourself, the 5 steps of int…
415: 3 common wage violations with  Richard Celler [not-audio_url] [/not-audio_url]

Duration: 38:54
In this episode, Richard Celler dives deep into the topic of common wage violations. Specifically, how tip crediting works, why you need to track your employee's tips, qualifying factors of paying someone a tip credit, t…
414: Being a student of the industry with Mario Del Pero [not-audio_url] [/not-audio_url]

Duration: 1:15:35
In this episode with guest, Mario Del Pero we discuss how you need to get better every day, starting with the core customer when opening a restaurant, being a student of the business, creating systems around "wow" experi…
413: Turning your team into sales stars with Roger Beaudoin [not-audio_url] [/not-audio_url]

Duration: 46:11
In this episode with Roger Beaudoin, we discuss building your dream team staff, the three key elements of service, how to get your customers to be your best marketers, educating customers, informing customers, entertaini…
412: Focus your energy with Jennifer Desrosiers [not-audio_url] [/not-audio_url]

Duration: 50:45
In Today's episode, we're joined by repeat guest, Jennifer Desrosiers. Jennifer and I discuss controlling your focus and energy, hiring good people, putting good people in the right place, getting clear on your mission,…
411: Getting back up with Chef Tim Boyd [not-audio_url] [/not-audio_url]

Duration: 1:23:49
In this episode with Chef Tim Boyd, we discuss what drew him to the industry, following passion not paychecks, not sacrificing quality, greatness attracting greatness, the dilution of passion with bigger operations, not…