How to Market a Restaurant Opening

[@MichaelCody73]

Huge shout out to Ryan Gromfin and the whole Restaurant Boss system he has developed! Please, if you are running or thinking about launching a new restaurant concept, you owe it to yourself to get started with Ryan. Here at Howdy's Texas Grill'd Pizza, things continue to grow at a pretty awesome pace. We listen to Ryan, follow his materials religiously, and couldn't more strongly endorse what he does to help restaurant owners and their teams win big in this business.

[@Therestaurantboss]

Hey Michael, you guys rock! Thanks for the shout out. I am craving "A Street Corn Named Desire" pizza, does your delivery area extend to Austin. I can't wait to see y'all again soon.

[@alainanash4905]

I did something similar with my Food Truck. I had a Facebook following for months before opening with reviews of my food from cooking for friends. My goal is to become a Food Truck Destination. I'm in North Carolina.

[@Therestaurantboss]

Great job! Building the audience and building the buzz - it will pay off!

[@boyejo64]

Hola Ryan, I just stumbled on your page few days ago, I am a private chef living in Costa Rica and would be moving to Spain end of the month. I have an investor and we are looking to opening a restaurant there. I am really liking your videos and I just realised there is a lot more to restaurants, not just the food. Thank you for your uploads, and I pray I learn a few things from you. Great job

[@Therestaurantboss]

Good luck, there is a lot for to restaurants that food!

[@quinnlollis7211]

Wow! I love your ideas and strategies! If I ever open a restaurant I will be giving you a call.

[@Therestaurantboss]

Thank you!

[@valearcademy]

Looks like a great concept that slots right into the mindset of customers who already have brand affinities to higher profile American restaurant chains. I'm guessing looking at all their branding, menu, fitout & marketing strategies that this is not their first Rodeo. Would the owners let you break down components of what they did in future videos and show the path from their first Rodeo to now? It might be really helpful to your community.

[@DanielIles]

How long is the restaurant occupying the space and what is the holding costs associated with it? It would be cool to have 2k followers before the restaurant opens but if you have to rent the space for 4 months before selling a pizza the costs will be higher than the benefit. Curious to know how opening went! Im sure it was successful!

[@Therestaurantboss]

I am not suggesting you hold off opening just to gain followers, but this was a new concept and a new build out so they had plenty of time. I am suggesting that before you worry about finding a location you start building a following. It was a huge success, watch the end of the video.

[@Mfouad73]

Thanks very helpfull I m managing social media for a restaurant thatwill open on febrary 1st. I m struggling for weeks to find thé best Idea to launch the pick-up and the delivery the opening day

[@Therestaurantboss]

Glad the video was hepful! I wish you much success.

[@kelvinjacob4612]

Hey,im in Nigeria,please what are some of the things i should put into consideration when starting my food/restaurant business and and how can i start with a bang(as in,to start in such a way that the 1st day of opening will be a HIT)? Thanks.

[@Therestaurantboss]

Hi Kelvin! I wish I knew more about he Nigerian market to give you very specific advice. However, I think if you follow the principles in this video, they should give you a great starting place to make a plan for your restaurant.

[@hoopie1022]

❤️ this ! Nice work

[@Therestaurantboss]

Thank you!

[@tammygradisherrestitch223]

Great video

[@Therestaurantboss]

Thanks!

[@trentonbulat9038]

Informative video! I gagged at the corn covered pizza tho 😅

[@Therestaurantboss]

LOL! To each their own, right!?!

[@yamikonali9915]

Hey.. I have a passion for opening a restaurant. But I need help on a few things. Can you help?

[@Therestaurantboss]

Hi Yamiko! I have tons of free tools on my youtube channel and over on www.therestaurantboss.com that should help you out!

[@Jadefoxx5776]

I would love for you to give some tips on my opening.

[@Therestaurantboss]

Hi Jade! I'd be happy to help you one-on-one and have several options for consulting available here: therestaurantboss.com/hire-me.

[@chestondodd5110]

I’m in the process of opening a restaurant here in Lafayette Georgia and my biggest struggle right now is finding the rock grill person that I can trust to run the kitchen. Any tips on finding the right one?

[@Therestaurantboss]

Why are you trusting a grill cook to run your kitchen?

[@chestondodd5110]

The Restaurant Boss It’s a very small restaurant. It probably will sit about 40 people max. It’s a real small kitchen so I’ll really only need about 2 people in the kitchen

[@Therestaurantboss]

Why would you build your business around finding a cook that you can trust to run your kitchen? Where are you going to be?

[@amanuppal294]

@@Therestaurantboss you nailed it br0'''

[@scfplchef3466]

Dr. Rayan , discribe about chefs responsibility in restaurant.

[@Therestaurantboss]

Everything related to the kitchen.

[@tejadorojomx]

Hi, I'm a restaurant dedicated also to promote arts and culture in Mexico, and we are in trouble cous we have no sufficient income and clients

[@Therestaurantboss]

I'm sorry to hear that. Have you just recently opened? We've got some great videos for new restaurants: kzbin.info/www/bejne/maHFl5pva82bibM And some more to help with sales: kzbin.info/www/bejne/ap2YeWuaeK1qn5o - Dawn, Team TRB

[@nickeshadavis1861]

I'm in the process of starting my catering business, I want to target corporate companies first. This will be a island base catering company. Any advice how to reach out to them. I do have flyer ready. Facebook and Instagram. Please would love any advice. Thanks love the videos

[@valearcademy]

Could you identify the decision maker of their catering choices and then target them on facebook & IG? When you write your copy it will be key to deal with the problems they face when ordering for events. So what problems does someone you're selling to face when deciding on a caterer? On time delivery? Dodgy Food prep? Budgets for different meetings or events? Dietary requirements? List them out and you'll start building a vocabulary they will be receptive to. I'm keen to see what Ryan thoughts are having experience on the operational side.

[@nickeshadavis1861]

@@valearcademy Thank you for this, I would definitely start here. These are some great point I wasn't thinking of. Yes I would also love to hear from Ryan to see what his take on this is. However, I would start with this. Oh one thing on the list I've already tackled is the pricing, I've researched my competitors and price lower than them. Question for you, do you think this was a good move? 😊🍽👩🏽‍🍳

[@valearcademy]

@@nickeshadavis1861 Differentiation is the key, not pricing. Pricing is only the key when you are doing exactly the same as everyone else. Doing something different can seem risky but if you are just doing more of the same all you can do is compete on price and that maybe unsustainable. We wrote an entire article about this subject last year. valearc.com/insight/dare-to-stand-out . Let me know what you think after you've read it.

[@nickeshadavis1861]

@@valearcademy just email this article to me, will read soon. Thanks

[@Therestaurantboss]

Yeah, GO TALK TO your target customers and ask them what you would have to do to earn their business.