246. Roger Reflects on 20+ Years of Restaurant Success

When I started my very first restaurant, I was obsessed with 3 things: Service, Quality and creating Amazing Dining Experiences for my guests. I relied heavily on my team to provide their unique talents, experience and personalities that consistently set us apart from our competition.

I was a relentless Marketer and I was also obsessed with Profit and squeezing every dime out of my operation. I really had no choice, my business was seasonal and only open just 4 months per year. There was no margin for error.

In this episode of the Restaurant Rockstars Podcast, I thought I’d go back in time… Two decades to be specific, and reflect on how I came to start my first restaurant. All the challenges, pitfalls, small victories and hard-won successes that I found along the way.

I’m hoping as we come out of this pandemic, that you can get re-inspired and get back that driving passion that got you into this business in the first place. If you’re still standing and your business has survived, you deserve congrats for sticking it through. Now’s the time to really dial in your operation and get to that place I call “Bulletproof”. Here no challenge is too great and nothing again can stop your momentum.

Now go out there and Rock YOUR Restaurant!

Roger

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