In this episode with Colton Shoults we discuss:
- Embracing the difficulties and leaning into challenges.
- The process of implementing systems.
- How Colton went about prioritizing which processes to build first.
- Using acronyms to create consistencies.
- Training your staff to come to you with solutions; not problems.
- How to transition from working in your business to on your business.
- How everything starts with having a great culture.
- Leveraging the technologies you’ve implemented in your restaurant for all their worth.
- Using the “ladder system” for on-boarding your team members.
- Going to consultants to take your business to the next level.
- ergonomics and efficiencies in the kitchen.
- Having one cohesive message across all your marketing channels.
- Why you need a marketing plan.
Colton Shoults and I first connected two years ago. I’ve had the pleasure of witnessing his journey from restaurant owning hopeful to successful restaurateur. He’s continually pushing the envelope and growing and I love making an example of him. Today he’s the owner of two Grand Junctions Subs. Hit play and join us as he takes us through his successes.
Show notes…
Favorite Success Quote or Mantra.
“Behind every difficulty is opportunity.”
-Albert Einstein
“Smooth is fast.”
Resources Mentioned
- My first two episodes with Colton:
- Jolt– To Schedule a Demo CLICK HERE
- Revel POS To schedule a demo EMAIL ME eric@restaurantunstoppable.com
- Zingerman’s Guide to Giving Great Service
Today’s Sponsor
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Contacts
Thanks for Listening!
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Huge thanks to Colton Shoults for joining me for another awesome episode. Until next time!
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The post 479: How to put your “aces into places” with Colton Shoults appeared first on Restaurant Unstoppable.