Join Jen as she reviews the most genius (and generous) mud season restaurant deal in Steamboat Springs, CO at the Ore House.Prime Rib (normally $47) is $19.71 and includes two sides and salad bar. Why is this genius?1. Brings in new and loyal customers2. Guests usually spend more on high margin items like drinks, appetizers, etc. 3. Keeps your Servers & staff PAID during a slow time of the year4. Demonstrates the importance of community and giving backInterested in running a deal like this?1. Remember to offer a great deal on your flagship food item2. Make sure the food is AMAZING3. Ensure your Service is on point, and win brand loyalty from new customers who just came in to check you out because of the deal.Need help with this? Check out our online Server Training Course, Make More $$$ As A Server, here.

This is worth a listen - that is all I have to say!It is absolutely paramount that your Servers are more than just taking orders, and have mastered the Points of Service, Connection Chain, and Sales Diamond. Why, you ask?If you have Servers consistently missing out on $30/sales per table, over 10 tables, that is $300/night. If that Server is full time, working five nights each week, that Server (and you) are losing $1500/week in Sales. Say that Server work 45 weeks per year. You have missed out on $67,500 in Sales Revenue from that ONE Server. If you have two Servers missing sales like that, you are losing $135,000 in Sales Revenue. Invest time and money to train your Servers consistently throughout the year. Make sure you and your Managers are teaching them the skills they need to make as much money for themselves (and you!) as possible, and that they are providing an excellent Customer Experience so your guests come back again and again. If you need some resources to help train your staff, check out our website here.Questions about this episode? Interested in working together? Reach out to jen@memorableexperienceshospitality.comInterested in our Make More $$$ As A Server Course? Click here. ​

Jeff and I just got back from Italy, where we ate and drank our way through all the incredible food and wine in the Mediterranean.  It was AMAZING.One of my big take aways was that EVERYONE working at restaurants in Italy is a professional. Everyone. The level of service is just through the roof. Why? Because they are professional.In this quick episode, I explore what you can do as an Owner or GM to create a more professional work environment and attract Professional and Career Servers. Improving your culture and benefits helps with retention, and your bottom line.Take a listen and let us know what you think!Follow us @jen.hublerRemember to subscribe to our newsletter at the bottom of the page for weekly tips, tricks, mindset hacks, and more ways to win big - https://memorableexperienceshospitality.com/

Welcome to this amazing episode with the one and only Phil Armstrong from Destination Hospitality. Destination Hospitality is one of the most admired ski-town brands for elevated dining experiences. Phil nails it when he says that most people come to ski towns, or resort communities in general, expecting mediocrity with service and food. Not at a Destination Hospitality Restaurant! His vision with this brand is to make it a great experience regardless of the location, and trust me, his restaurants can hang with anything in DC, New York, Chicago, or any other big city. He is that good. Join us as we talk about how Destination Hospitality came about, how the industry has changed, why he focuses on infusing his brand with the right people from the beginning, and his Triangle of business goals. This is one episode you do not want to miss. You can find Phil and his team at www.destinationhospitality.com and on IG @destinationhospitality79

David is the most passionate business founder I have ever met. I have never been more excited about Champagne, ever, in my life, than I am right now.Please join us as we talk about David, his history, and how everything in his world brought him to creating Avid Wines. Avid Wines are an OCEAN apart from other Champagnes in taste and quality. This high quality, owner-grower sourced, organic product also leaves you feeling great and ready to tackle your day the next morning. You can FEEL the vitality in his wines. You can find David, his Wine Club, and his Wine Appreciation Club, at https://avidvines.com/ and on IG @avid_vines

Y'all. Server training is so important. This means three things:ProcessesMenuSalesYou need all three things to be a professional Server, and GMs/Managers/Restaurant Owners, the more Servers you have who are professional, the better.Want more ways to help inspire your Service staff to be sales people, not order takers? Consider a training session with Jeff & Jen. Reach out at www.memorableexperienceshospitality.com

Join Jeff & Jen as they talk about the ins and outs of Buy Out Events.Why they're good for your businessWhen they can be bad for your businessHow to price the menuHow to price the Food & Beverage MinimumBottom line: Make sure your restaurant charges enough to make money, and account for growth!

In this episode, Jen dives into why it is so important to know EXACTLY who your ideal client/customer/guest is. Once you are clear on exactly who you want to serve, you can dial in:Menu Options & PricingTimingVibe/Decor/Music LightsMarketingDon't skip this step!Wishing you a successful day at your restaurant!

We're back from summer break - Please meet one of my favorite restaurant Owners, Brando from Shaka's!! This Los Cerritos Beach restaurant has an incredible mix of flavors in it's food and cocktails. You can feel the Texas influence in this awesome beach palapa. Take a listen as Brando talks about -The Shaka's StoryWhy People are #1Community Outreach & InvolvementYou don't want to miss this episode, or this restaurant if you're in Cerritos. Enjoy!

Do you love tacos?Do you love delicious cocktails?Do you love the beach?Do you love food that hits all your senses?Then you will love Barracuda Cantina.Meet Danny Sanchez, owner of Barracuda Cantina on Cerritos Beach in Baja California Sur. Learn about him, his story, how Barracudas became what it is today, and their next project - Barracuda Todos Santos.Barracuda Cantina was featured on the Taco Chronicles on Netflix. You can find them at www.barracudacantina.com and on IG @barracudacantina.

Join Jeff and Jen as they lament the late-May snow in Colorado and daydream about their favorite taco place, Barracuda Cantina, in Los Cerritos, Baja California Sur. In this episode Jeff & Jen talk about why they love Barracuda - the location, vibe, cocktails, food... you name it. They talk about all the things that Barracuda is doing RIGHT that has lead the restaurant to substantial expansion, and a new location in Todos Santos.Next week Jen interviews Danny, the owner of Barracuda Cantina, so this episode is a great warm up before you hear his incredible story, and more about what is happening at the Cantina. Check out Barracuda on IG @barracudacantina or at www.barracudacantina.com.

Join Jen and Jackie as they discuss best practices in hiring, do's and don'ts in interviewing, training, calling references, etc. If you're looking to grow or expand your team, this is the episode for you!Learn more about Jackie at https://peopleprinciples.co/

Join Jen as she speaks with Jenn Clements, the General Manager at one of the North America's most incredible luxury destinations, Three Forks Ranch in Savery, Wyoming. They discuss a variety of topics, but dive in depth on:- Servant Leadership, and why open conversation and disagreement is the most important path to growth- Culture and how it keeps your Staff and Guests coming back- Hiring and Training in a high end, luxury environment- Why details are absolutely key to delivering the experience of a lifetimeThis episode is a total gem!

Join us for a Shifter to talk about the Points of Service at a restaurant. This is a very basic concept, but mastering this in your business will make the guest experience INCREDIBLE, which is absolutely key to your bottom line. Master the guest experience and increase your return business and bottom line. Points of ServiceGreeting - At the door and by the ServerDrink Order & Check BackApps or Food Order & Check BackDrink Refill Clear Dirty Plates & DessertDrop Check & Run Payment MethodGoodbye & Invitation BackAlso key: Manage time expectations for Guests. If something is delayed, let them know! Communication is key.

Come join Destination Hospitality's General Manager at the Periodic Table Discuss:Company CultureTraining Best PracticesWhy Your People (Guests and Team) are #1

Lee Calihan is an amazing Hospitality professional, born into a family Catering business in Chicago, IL. Her experience includes restaurants, Catering Sales, and Wedding Planner. In this episode we discuss -How Systems will Maximize your RevenueHow Managing Expectations for your Customers MattersWhy it is important to sometimes say "No" Basic things you can do to streamline your Catering inquiries and bookingsLots of laughs and good times!

In this Episode, Jeff and Jen dive into WHY they created this podcast. Take a quick listen to see what this is all about.

Join this dynamic discussion with Hospitality Professional Ronni Adrian as we discuss Managing a restaurant for a large corporation vs a Mom & Pop business. We discuss the advantages and disadvantages of each, the obstacles, and silver linings. Ever wondered what it was like in the other part of the industry? This is a must listen for her perspective.

Please meet Paula & Lawrence, Owners & Operators of Lupita's Cantina in Oak Creek, CO! In this episode we talk about - Creating a culture of putting people firstRunning a business in a resort communityOpening a business abroadAll the things we love about food and restaurant-ing!

Join Angela Sherwood, Director of HR for the Rex's Family of Restaurants in Steamboat Springs for an in depth conversation on:- Company Culture- Taking care of your employees- Why putting people first matters- Benefits that make a big difference