$9.42

That’s what it costs to send Restaurant Owners Uncorked and a personal note to people who have leverage. Deans and presidents of culinary schools. Editors of restaurant publications. Restaurant consultants. These are people who not only can pull levers to expose our book to lots of people, but they are also people that we want…

Why we don’t have a sales team

Often I hear “Why don’t you have any sales people?” or “It seems like you could pay young college kids all over the country to walk into restaurants and sell Schedulefly – why not?” or “Why not partner with a food service business that is visiting restaurants already and have them sell Schedulefly too?” (We…

Things that make you say, "Hmmmm."

“What the heck do we do with these cards that have been in my drawer for two years?” I asked myself that question this morning. We have 1,000 of these suckers. Maybe 1,500. Let’s just say it’s a lot of them and they have been collecting dust and doing us no good since I brought…

Quick Wisdom from Restaurant Owners Uncorked: Promote from Within

It’s hard to hire restaurant managers from the outside, with all of their thoughts and expectations and philosophies, and have them come in and try to meld with what we’re doing. Get a copy of Restaurant Owners Uncorked Follow ROU on Twitter to see tips and advice from restaurant owners.

Don’t let your ego cause your restaurant to fail

“I offered to give her a copy of your book, but she said she didn’t need it and already knew what she was doing.” My mom told me this two months ago. A new restaurant was opening soon next door to the store she works in, and she met the owner one afternoon. She proudly…

Inside Schedulefly – Wil’s whiteboard

A buddy asked me recently what happened to the Wil’s whiteboard series on our blog. I used to post occasional videos of me sharing what was on my whiteboard at the time (product ideas, marketing ideas, etc.), and discussing why they were there. I haven’t done it for a while, and I’m having problems uploading…

Inside Schedulefly: To fly or not to fly?

Yesterday I spoke to a long-time customer who is an absolutely awesome guy. He has been watching us for a few years to see if our business does well. Four years ago he probably figured that we had little chance to succeed. I wouldn’t have blamed him. After all, it’s not exactly a likely scenario…

Hire sales people for every position

One of the fun parts of interviewing restaurant owners for Restaurant Owners Uncorked was learning all of their unique business philosophies. Each of the twenty owners said at least 2-3 things in their interviews that made me pause and think, “Now that’s interesting!” For example, check out this passage from Matt Frey at Bub’s Burgers…