Half-Day & Show Programs
Organizations don't just book a speaker, they make an investment in the results the speaker can help them achieve. Without lasting results, the speaker is essentially just an entertainer. The true value of a speaker, then, is measured by what is actually implemented once the meeting is over. Over and over again, testimonials confirm the common sense and power of Bill Marvin's ideas and, more importantly, the insights he is able to trigger in his audiences. His programs are witty, entertaining, impactful ... and immediately applicable in the real world. HALF-DAY MANAGEMENT PROGRAMS are 2 or 3-hour presentations. The format allows more time for exercises and interaction with the attendees than is possible in a show program. These seminars are typically conducted in two segments with a 15-minute break. SHOW PROGRAMS are derived from the half-day sessions. The content of the longer program is distilled into a 60-90 minute show-length format that addresses the key points and still allows enough depth of discussion that attendees leave with information they understand and can use. VENDOR PROGRAMS The principles and skills that make restaurants successful are equally applicable to the distributor sales force. Click here for more information. NOTE TO MEETING PLANNERS: I bring this up because the potential is there to appear repetitious if programs with similar roots are presented too closely together. When choosing multiple programs for the same event, please discuss your choices with me first to be sure the content mix will have the proper balance. Don't see quite what you want? Just ask. Many of the programs below were created because somebody asked, "Could you put something together on _____?" OPERATIONS AND MARKETING PROGRAMS
[top] MANAGEMENT PROGRAMS
[top] SERVICE PROGRAMS
[top] STAFFING AND HUMAN RELATIONS PROGRAMS
[top] ENLIGHTENED
LEADERSHIP The terms leader and manager are often used interchangeably but they are really very different skill sets. A common definition is that managers are concerned with doing things right and leaders are focused on doing the right things ... but perhaps an even more powerful distinction is that managers have subordinates while leaders have followers. Successful restaurants need both managers and leaders, of course, and many people wear both hats, particularly in smaller operations. However, the more effective the leadership, the less actual management is required to get things done. Over the years we've talked a lot about management but since leadership is the most critical -- and most elusive -- of the two roles, it deserves a discussion of its own. However, the topic also presents a few challenges. The early career development for most owners and managers revolves around activities -- things you learn how to do. The problem is that DOING is the realm of management where leadership is really more about BEING. So if you're looking for a checklist of what you must do to be a good leader, this workshop won't give it to you ... because that's not the way leadership works. However, if you want to understand what you must bring to the party -- how you must BE to be a good leader -- this program will give you an insight into how to inspire a following. Once you understand that, you'll always know what to do next. [top] THE HOSPITALITY
FACTOR Many speak of service and hospitality in the same breath, but they're actually quite different. Service is a monologue, the efficient execution of a series of actions. Service is procedural. Hospitality, on the other hand, is truly a dialogue -- an exchange of energy at some level between staff and guests, a bit of a dance. Hospitality is personal. You can readily recognize hospitality when you experience it and yet you really can't define what it is any more than you can adequately define love for your children. You can talk about what you do for them or how they make you feel, but that isn't it. You already know how to train people to become better at what they DO ... but how do you train them to become more effective in the way they ARE? Bill will share several insights into how you can, in fact, infuse your operation with the spirit of hospitality ... if you have the courage. You will start to understand:
If you see value in putting true hospitality back into your "hospitality business", join Bill Marvin for an eye-opening -- if politically-incorrect -- session. Nobody has ever talked to you like THIS before! [top] HOW TO OUTWIT,
OUTSELL AND OUTLAST THE COMPETITION The good news is that no matter how bad the economy gets, people will still dine out. The bad news is there will likely be fewer of them, they'll do it less often and they'll likely be spending less than they did in the past. With less money to spend on fewer dining-out visits, will guests continue to patronize your place? ... will they choose the joint across the street? ... or will they pick up prepared food at the supermarket?
There are sure to be casualties in any economic downturn -- there always are. The question is how can you avoid being one of them and emerge stronger than ever? The survivors will be those who position themselves far enough ahead of the pack to assure the economic bear eats their competitors first. The only way to emerge victorious is to do what everyone else is NOT doing ... and do it quickly. So put on your track shoes. We have work to do! [top] HOW TO PROSPER IN TOUGH TIMES Keeping your head up in a down economy You can count on it. Every time the economy gets strong, it's eventually going to contract. You can't do much about that ... but the impact of economic ups and downs on your business is very much up to you. In this program, Bill Marvin, The Restaurant Doctor, gives his best practices on how to prosper when times get tough -- ideas that make sense no matter what the current economic conditions. Among other things, we will discuss:
[top] IN SEARCH OF THE
SILVER BULLET You've been picking up "good ideas" all your professional life. Why haven't you implemented more of them? Why is it that even when you know what you need to do, you still don't do it? What will it take to bridge the gap between good intentions and great results -- to finally turn your restaurant into the money-making machine you always imagined it would be? The solution to these situations is THE SILVER BULLET. In this eye-opening program, The Restaurant Doctor will give you the secret and show you how to use this powerful insight to dominate your market. [top] STANDING OUT
FROM THE HERD The world (and your marketplace) doesn’t need one more place to eat. If you want to prosper in a highly-competitive environment, you must give your guests more than good food and friendly service -- you must offer them things they can’t get anywhere else. In this nuts-and-bolts program, The Restaurant Doctor will outline five profitable new programs he's developed for his private consulting clients -- unique ideas that are off the radar of your competitors ... low cost solutions that will endear you to your guests and secure their loyalty for life. [top] 12½ PROVEN WAYS
TO BUILD MORE PROFITABLE MENUS Your menu is a primary sales tool ... but most could use a little sharpening. Are you really getting the most bang for your buck? Could a menu make-over put thousands of extra dollars in your pocket? Would you like to find out? Bring a copy of your current menu and follow along with the Restaurant Doctor as he shows you:
[top] THE GREATEST
MANAGEMENT SKILL IN THE WORLD Have you always felt that you could be a more effective manager but didn't quite know how to make it happen? Have you been frustrated when your best efforts don't bring better results? Do the people around you frequently seem to be irritable or edgy? Is the relationship with your significant other showing signs of strain? If you answered yes to any of these questions, you'll want to spend 90 minutes with Bill Marvin, The Restaurant Doctor and get the prescription that can return all aspects of your life to their naturally healthy state. This will be quite a different sort of program than Bill usually offers and you won't want to miss it. Note: Seating is limited and no one else will be admitted once the room is filled. In any event, no one will be allowed into the room after this program starts ... and it will start precisely on time. You and your entire party should plan to arrive early. [top] IS THERE ANY
OTHER HIGHWAY THAN MY WAY? Do you long for the good old days when you could tell your staff to jump and they'd just ask, "How high?" Get over it. Those days are long gone and wpn't be coming back in this lifetime. If you got your training in the "My Way or the Highway" School of Management, you're a dinosaur ... but it's not your fault. This approach never really worked, there was just a time when we could get away with it. The bad news: to avoid becoming extinct, you must take a hard look at your management style. The good news: you can still get the results you want, but you have to go about it differently. Better yet, once you understand how to play the game a new way, you will accomplish a lot more with a lot less effort. Spend an hour with Bill Marvin, The Restaurant Doctor and find out how. [top] THE STARTLING
SECRET TO MEMORABLE SERVICE Would you like your guests to feel well-served and anxious to return? What if your staff was more productive and stayed with you longer? If you were suddenly an expert with people -- if you always instinctively knew what to do and it worked -- would that help? Could you profit from transforming your organization into a service-oriented, guest-pleasing machine? All this and more can happen ... sooner rather than later ... once you learn to appreciate a deceptively simple secret. In this eye-opening program, Bill Marvin, The Restaurant Doctor, will let you in on the secret and teach you how to make it your unfair advantage in the marketplace. This will be quite a different sort of program than Bill usually offers and you will not want to miss it. Note: Seating is limited and no one else will be admitted once the room is filled. In any event, no one will be allowed into the room after this program starts ... and it will start precisely on time. You and your entire party should plan to arrive early. [top] HOW TO INCREASE YOUR CASH FLOW BY
50% IN 90 DAYS Are you tired of working harder and harder for small increases in profitability? Would you like to have more money ... and get it sooner rather than later? You may kick yourself when you see how easy it can be to put more cash in your pocket just by following the Restaurant Doctor’s simple prescription. Once you know what to do, the ball is back in your court. This program will show you:
[top] SHOOTING YOURSELF IN THE
FOOT “We have met the enemy and he is us!” So said our favorite swamp philosopher, Pogo ... and restaurant managers prove it every day. Most of the problems they face are not inherent problems of the foodservice business, but rather predictable consequences of some of the unconscious habits they've developed over time. Spend an hour with the Restaurant Doctor to see if you might acrually be part of the problem ... and learn what to do if it turns out you are! Among other things, this insightful program will show you:
[top] THE WORLD DOES'T NEED ONE MORE PLACE
TO EAT! Many good restaurants have failed – not because they didn't have great food or friendly service – but because they couldn't create a unique identity for themselves in the market. In short, they were well-intentioned but boring ... and boring restaurants can't compete. In this politically-incorrect session, the Restaurant Doctor will show you:
[top] COOKING UP EXCEPTIONAL SERVICE A recipe for gaining the competitive edge You've heard all the typical lectures on service before (and perhaps even given a few yourself), but admit it -- your service levels still leave a lot to be desired. Why don’t they get it? ... and if they do get it, why don’t they do it? If you want service to be your competitive edge in the market, you'll love this session. Using analogies from the kitchen, The Restaurant Doctor will show you how to cook up –- and deliver -– a world class recipe for guest service. You'll understand the service process from a whole new direction and learn how to pass these ideas along to your staff. Among other things, the program will explore:
[top] FIVE GREAT WAYS TO BUILD SALES ... AND ONE REALLY LOUSY ONE! Getting smarter about getting busier There are really just a half dozen ways to build sales without developing additional sources of revenue. All six
ways will work, but five of them are foolproof, inexpensive, work well and can be implemented quite easily ...
while one is costly, risky, difficult to evaluate and only marginally effective. Guess which choice most operators
make when volume starts to slip?
[top] This program is available on audio CD. MARKETING SECRETS OF THE SOUP NAZI How to generate more sales with less effort When you think of marketing, are you thinking of how to sell the most product to the greatest number of people? Do you think the best way to build a following is to always give the guests what they want? If so, you may be working too hard and missing a golden opportunity. If this sounds counter-intuitive, you are going to love this new line of thinking from Bill Marvin, The Restaurant Doctor. Using current examples, this contrarian session will give you a totally new way to think of your business ... and some fresh insights on how to grow it. Among other things, you will learn:
[top] BACK TO THE FUTURE Current trends in foodservice ... and how to exploit them If you had a crystal ball that let you to see what would happen in the future, would you use that insight to make adjustments in your current operating practices? Nobody can guarantee the future, but in the opinion of Bill Marvin, The Restaurant Doctor, the clues to what's next are all around you. Bill has traveled extensively, talking with operators all over the world and learning proven ideas and fresh approaches. This program presents his observations on what your future may look like and how to get ready for it now. He will look at the following areas:
[top] CUTTING COSTS WITHOUT CUTTING YOUR THROAT Trimming the fat without losing the muscle Cost control is a good and necessary thing. However, in their rush to stop the bleeding, many operators inadvertently cut back in the wrong places or in the wrong ways. The result can be damaged reputations, decreased sales volumes and lower profitability. In this eye-opening session, Bill Marvin, The Restaurant Doctor shares real-world examples from his years in consulting -- secrets to help you be sure your costs are ... not the lowest, but appropriate for the operation. Specifically, the program will address the following areas:
[top] BUILDING TOP LINE SALES Taking the shortcut to profitability Every restaurateur knows volume can make up for a multitude of sins. Have you noticed how food and labor costs are virtual non-issues when sales are up ... and almost always a concern when sales are low? Do you sleep better at night when the cash flow is strong? Would you agree business is more fun when you're making more money? In this fast-paced program, Bill Marvin, The Restaurant Doctor offers some painless prescriptions -- ideas to help you increase the top line, improve profitability and lower your stress level. Among other things, this no-nonsense session will explore:
[top] THERE'S GOT TO BE AN EASIER WAY TO RUN A RESTAURANT! How to have a successful business and get your life back It seems like restaurants (and most businesses, for that matter) are getting harder to run, but the problem isn't "out there" somewhere, it's because the game has changed. Managers who expect to thrive must continually re-examine and re-adjust their thinking to keep pace. In this politically-incorrect session, The Restaurant Doctor will shine a light into the unconscious assumptions most managers make -- notions that hinder effectiveness, increase stress and make the game of business less fun to play.
[top] This program is available on audio CD. PROSPERING IN THE AGE OF SERVICE Understanding the human dimension of hospitality The competitive climate (and your guests' expectations) are changing. Not too long ago, it was enough to just get the job done. But the name of the game now is service and true service is a state of mind, not a checklist. In the age of service, how you do the job determines how (and if!) you will prosper. The key to success in this new era lies in improving your understanding of people and how they work together to create a climate where the guest feels well-served, the staff is happy and the needs of the company are met. In an eye-opening program, The Restaurant Doctor will share some powerful insights:
[top] This program is available on audio CD. WHY GUESTS DON'T COME BACK AND WHAT
YOU CAN DO ABOUT IT This stimulating program takes a humorous and insightful look at the details of foodservice operation that often spell the difference between success and failure. Here's what you can expect to learn as The Restaurant Doctor shares some thoughts from his classic book, Restaurant Basics:
[top] This program is available on audio CD. 39½ MONEY-MAKING MARKETING
IDEAS Every restaurateur wants to build sales but nobody has an unlimited advertising budget and most operators have had only limited success with increasing check averages. Fortunately there are simpler and more effective ways to boost volume that are much less risky ... and almost free! In a fast-paced program, The Restaurant Doctor will give you 39½ painless prescriptions that can help you not only increase your gross sales but gain the enthusiastic backing of both your guests and your staff in the process! Among other things, the program will discuss:
[top] This program is available on audio CD. FINDING THE RIGHT PEOPLE How to get the right people ... the first time! Guests pay for the value of the experience they receive, not just for the meal. The better the staff, the greater the value added and the more the experience is worth. In an informative session, The Restaurant Doctor will share some potent ideas from his Surefire Staff Selection System to improve your odds of getting the right people the first time:
[top] RETENTION IS
BETTER THAN RECRUITMENT High turnover is more than just an expensive nuisance; it has a negative effect on every aspect of your operation: its reputation, its service and its bottom line. In an eye-opening program, The Restaurant Doctor will share some simple insights into the underlying causes of why people perform poorly and walk out as well as what might cause the very same people to be loyal, contributing members of your team. Based on material from his book, From Turnover to Teamwork, this common sense session will explore:
[top] This program is available on audio CD. DEVELOPING
WORD-OF-MOUTH Positive word-of-mouth is the best advertising, but there's no word-of-mouth without something to talk about! Not only can you manage this valuable sales tool, you can even control what people are saying about you! Spend some time with The Restaurant Doctor and you'll start to understand:
[top] CASHING IN ON
COMPLAINTS Nobody likes to get complaints, but if you know how to mine it, there's gold in those gripes! Statistically, 14% of dissatisfied guests don't return because their complaints weren't properly handled. Unless your seats are full 100% of the time, spend an hour with The Restaurant Doctor and discover what you can do to keep from losing this business. Better yet, learn how you can actually use complaining guests to build your business. Among other things, you'll start to understand:
[top] This program is available on audio CD. NINE MYTHS OF MANAGEMENT What you have been taught ain't necessarily so? Doing more of what you've already been doing will get you less of what you already have! Businesses are getting harder to run because the typical understanding of management is flawed. The game has changed. Managers who expect to thrive in the post-pandemic market must re-examine and re-adjust their thinking to keep pace. In this politically-incorrect session, The Restaurant Doctor will shine a light into the unconscious assumptions most managers make -- notions that hinder effectiveness, increase stress and make the game of business less fun to play. After all, if what you're doing now was going to work ... it would already be working!
[top] SERVICE IS A HUMAN EQUATION The keys to memorable customer service Foodservice is a "people business" and those with the best understanding of people will come out ahead every time. This common sense program offers some valuable insights to help both staff and managers have more fun on the job, provide a higher level of service, be more confident and relaxed when dealing with the public and be more effective at generating sales. Nobody has ever talked to you like this about service!
[top] ONE-ON-ONE MARKETING The server as an independent business person Servers are essentially independent business people with a small four or five table restaurant to run (or whatever the size of their station). The better they run their small restaurant, the more money they can make ... for themselves and for the restaurant. This unconventional program by The Restaurant Doctor will help the service staff to better understand the concept of independent business and what they can do to make their small operation more successful and profitable! Among other things, they will start to understand for themselves:
[top] This program is available on audio CD. MOVING UP WITHOUT BURNING OUT Making the management transition A common problem for newly-promoted managers is how to successfully make the transition from being "one of the gang" to effectively supervising their former peers. All too often, the change in position becomes so traumatic the new supervisor simply leaves the company. In this real-life program, The Restaurant Doctor will share some simple ideas to help anyone become more effective at leading others without losing respect and support. Among other topics, this revealing session will cover:
[top] GUEST-BASED MARKETING How to increase volume without breaking your budget Every restaurateur wants to build sales but nobody has an unlimited advertising budget and most operators have had only limited success with more traditional sales-building approaches. Fortunately, there IS a way to boost volume that's simpler, more effective and much less risky than anything you have ever tried before. Based on extensive, real-world experience gathered from a wide variety of foodservice operations, Bill Marvin, The Restaurant Doctor has evolved the idea of Guest-Based Marketing, a painless prescription that can not only increase your gross sales but gain the enthusiastic backing of both your guests and your staff in the process! Among other things, the program will help you understand:
[top] This program is available on audio CD. RUN WITH THE BIG DOGS AND STAY IN THE RACE The marketing advantages of the independent operator The foodservice market is growing ... and so is the number of restaurants competing for the dining dollar. The race is on and you're running with the big dogs. There will certainly be winners and losers in this contest, but the little guy doesn't always have to throw in the towel. Good independent operators can take on the chains and beat them at their own game ... provided they know how to play! In a candid house call from The Restaurant Doctor, you'll learn the rules of engagement in the battle for market share and better understand the factors that determine who grows and who goes. Among other things, you'll learn:
[top] This program is available on audio CD. COMMUNICATION, COOPERATION AND COMMON SENSE How to create cooperation, good will and the free flow of ideas Can we talk? ... and if we do, will we actually communicate? Can you imagine staff meetings so enjoyable and productive that people leave more energized than when they arrived? It can happen. It has to happen. As the pace of business speeds up, the need for a smooth flow of information to and from all levels of the organization is increasing exponentially. This program is not about a new set of techniques. The Restaurant Doctor will help you gain a completely fresh understanding of the communication process itself!
[top] HOW I CUT MY FOOD COST BY 10% OVERNIGHT The compelling case for a prime vendor program Food purchases are a major expenditure in any foodservice operation but the food cost control methods you were taught may actually be costing you money! In this no-nonsense program, The Restaurant Doctor will share his personal experiences with an unconventional approach to cost control so easy to administer and so very effective it's almost embarrassing when compared to endless days of calling vendors for their "best prices." When you understand what contributes to the cost of the food you buy, you'll see the common sense of exploring a different sort of relationship with your primary vendors. Among other things, you will learn:
[top] This program is available on audio CD. CREATING VALUE THROUGH PRESENTATION How to create buffets and breaks that make the cash register ring! Food presentation for buffets and catering is a visual art. The value of the event to the client is determined more by the impact of the presentation than by the cost of the menu. In this hands-on demonstration assisted by members of the audience, The Restaurant Doctor will share potent ways to present coffee breaks, snacks and buffets using inexpensive, readily obtainable materials to "knock their socks off" and increase the value of your services for pennies. It's based on the catering program he designed and implemented for the US Olympic Committee. Among other topics, this lively presentation will cover:
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