Offline video you all should watch.
- Thread starter oxonbeef
- Start date
audioguy
Power Member
- Jun 12, 2010
- 608
- 224
I have to agree this is not just a bit, but too, deceptive.
How can he get away with that? I mean, when you switch topics about lead generation, etc., and asking too many questions, the restaurant owners will start thinking if this is some kind of tricks. And guess they're right.
But I guess, if I can come up with a less deceptive idea, it would work.
How can he get away with that? I mean, when you switch topics about lead generation, etc., and asking too many questions, the restaurant owners will start thinking if this is some kind of tricks. And guess they're right.
But I guess, if I can come up with a less deceptive idea, it would work.
Getwhatchuwant
Elite Member
- Jul 25, 2011
- 1,998
- 1,336
I finished the intro video and some of his concepts are very sound. The thing he does not address is what I voiced in my previous post.
In essence he pretends like he is a customer that needs to book some wedding meals, he plays cat and mouse with the restaurant owner who obviously grants him an appointment.
Now once the appointment is set and the owner is sitting there ready to talk about your order, what does he do next?
I know it was just an example but his advice might get someone killed, LOL.
If you dont know let me tell you what my typical day was like as a restaurant General Manager.
8:00 AM show up and let the opening crew in. Go to office pull staffing report and make sure everyone is in. If not make calls to see if they are coming or find a replacement (if possible) for the missing employee.
Depending on how long that takes and assuming everyone has shown up
8:15 walkthrough the restaurant and evaluate the previous nights closing.
8:30 write notes in the manager log book for the other managers regarding the closing. Check production sheets and then count the money for the coming day.
9:00 do a walkthorugh of the parking lot to make sure the dishwashing staff did a good job cleaning it up.
9:15 walkthrough the back to make sure production is on schedule to open.
9:30 create floor chart for the servers to know what their sections would be when they came in.
10:00 make sure all servers arrive to work and go over assigned sections.
10:30 check on production again and help where needed, make sure dining area is ready, have cashiers count drawers for opening.
11:00 open doors and work the front with the cashiers to help with speed of service.
12:00 pop into the kitchen and make sure they are stocked up and serving the customers in a timely manner.
1:00 evaluate traffic and send some employees home if necessary, if not that means we are still busy. Help where needed.
2:00 make staffing adjustments based on volume, coordinate and assist with cleanup and once again go over production to replace what was used during lunch.
3:00 talk with closing manager about day and any issues, go over staffing and production set goals for the shift.
3:30 TRY and grab a quick bite to eat if there is time and no interruptions.
3:45 check status of parking lot, restrooms, dining area and kitchens.
4:00 check in evening crew and make sure everyone is accounted for.
4:30 pull the drawer of the cashiers and count the money. Get the next set of cashiers ready to go.
5:00 go over production with the night crew
5:30 check production and make sure all will be ready, help when needed.
6:00 MAYBE go home!
I am sure I missed something but that is what my day used to look like IF EVERYTHING went smoothly and if I had no deliveries of produce, meats, paper goods etc..
If I did then I had to check in the inventory and make sure everything was put in its proper place too.
So if you are going to come in by leading me to believe that you are giving me business, then by god you had better have an order in hand or the shit is going to hit the fan!
In essence he pretends like he is a customer that needs to book some wedding meals, he plays cat and mouse with the restaurant owner who obviously grants him an appointment.
Now once the appointment is set and the owner is sitting there ready to talk about your order, what does he do next?
I know it was just an example but his advice might get someone killed, LOL.
If you dont know let me tell you what my typical day was like as a restaurant General Manager.
8:00 AM show up and let the opening crew in. Go to office pull staffing report and make sure everyone is in. If not make calls to see if they are coming or find a replacement (if possible) for the missing employee.
Depending on how long that takes and assuming everyone has shown up
8:15 walkthrough the restaurant and evaluate the previous nights closing.
8:30 write notes in the manager log book for the other managers regarding the closing. Check production sheets and then count the money for the coming day.
9:00 do a walkthorugh of the parking lot to make sure the dishwashing staff did a good job cleaning it up.
9:15 walkthrough the back to make sure production is on schedule to open.
9:30 create floor chart for the servers to know what their sections would be when they came in.
10:00 make sure all servers arrive to work and go over assigned sections.
10:30 check on production again and help where needed, make sure dining area is ready, have cashiers count drawers for opening.
11:00 open doors and work the front with the cashiers to help with speed of service.
12:00 pop into the kitchen and make sure they are stocked up and serving the customers in a timely manner.
1:00 evaluate traffic and send some employees home if necessary, if not that means we are still busy. Help where needed.
2:00 make staffing adjustments based on volume, coordinate and assist with cleanup and once again go over production to replace what was used during lunch.
3:00 talk with closing manager about day and any issues, go over staffing and production set goals for the shift.
3:30 TRY and grab a quick bite to eat if there is time and no interruptions.
3:45 check status of parking lot, restrooms, dining area and kitchens.
4:00 check in evening crew and make sure everyone is accounted for.
4:30 pull the drawer of the cashiers and count the money. Get the next set of cashiers ready to go.
5:00 go over production with the night crew
5:30 check production and make sure all will be ready, help when needed.
6:00 MAYBE go home!
I am sure I missed something but that is what my day used to look like IF EVERYTHING went smoothly and if I had no deliveries of produce, meats, paper goods etc..
If I did then I had to check in the inventory and make sure everything was put in its proper place too.
So if you are going to come in by leading me to believe that you are giving me business, then by god you had better have an order in hand or the shit is going to hit the fan!
Amsterdammer
Power Member
- Aug 9, 2011
- 516
- 566
I think this is brilliant. Even though I agree the pitch is flawed.
This is still brilliant though.
But, if you were to change the initial pitch to targeting a small place, there is no 3 layers thick employment stopping you from talking to the owner.
Come in when it's quiet a few times and have a chat after the third time. He likes customers bonding just as much as you do if he is smart I think. Its all about networking.
After you have a few small customers, let them to spread the word. Entrepreneurs in the same area or sector talk to each other about how to improve profits right?
That should get you in. Once you are there, you unleash the rest of it.
This course was an eyeopener to me.
Anyways, just a thought.
This is still brilliant though.
But, if you were to change the initial pitch to targeting a small place, there is no 3 layers thick employment stopping you from talking to the owner.
Come in when it's quiet a few times and have a chat after the third time. He likes customers bonding just as much as you do if he is smart I think. Its all about networking.
After you have a few small customers, let them to spread the word. Entrepreneurs in the same area or sector talk to each other about how to improve profits right?
That should get you in. Once you are there, you unleash the rest of it.
This course was an eyeopener to me.
Anyways, just a thought.
TreeWalker
Junior Member
- Sep 14, 2010
- 190
- 57
He had a few interesting things to say but he lost me...
The man is drinking alcohol while doing a professional presentation, I kinda thought something was wrong while listening to him, cause he was a bit loud, bloated and overconfident, but it looked like he was drinking water. He then started downing beer while presenting which tells me he doesn't have the confidence to talk without liquid courage, and that my friends is a deal breaker.
I don't trust him, he might have some good ideas but if he needs to be intoxicated to a presentation? Forget it.
The man is drinking alcohol while doing a professional presentation, I kinda thought something was wrong while listening to him, cause he was a bit loud, bloated and overconfident, but it looked like he was drinking water. He then started downing beer while presenting which tells me he doesn't have the confidence to talk without liquid courage, and that my friends is a deal breaker.
I don't trust him, he might have some good ideas but if he needs to be intoxicated to a presentation? Forget it.
Last edited:
astutenacute
Registered Member
- Jan 29, 2012
- 80
- 30
What difference does it make? The information is either good or it isn't; the character of the person presenting it to you shouldn't be relevant. This man isn't making a presentation about marrying your daughter.
If he was talking about arithmetic and algebra, is this really how you'd evaluate the information? Personally, I'd rather check the math. I wouldn't be thinking about whether I like the shirt he's wearing or his choice of beverage.
I won't mess with a believer Sorry!
He was sipping a beer, and a man his size would need to drink at least 2-3 in an hour to show any measurable BAC.
That email marketing scheme would either work great or horribly, and I wouldn't want to deal with the backlash. I would definitely tweak it a bit, but the part about offering something for 50 bucks and blowing their mind with it is definitely going into my arsenal.
Thanks for the share.
so im a believer and you're a non believer?
neither description is appropriate, never mind relevant. what is relevant is that you are factually incorrect about the man whose reputation you were running down on an internet forum. you needed pulling on it in the same way you'd want somebody pulled if they were running your reputation down.
dont be so sensitive and in future check your facts before making black and white statements of that magnitude.
Dropdown
Power Member
- Mar 7, 2010
- 515
- 293
Carolhardin
Newbie
- Mar 28, 2012
- 28
- 5
Really cool stuff this one is...........
Some interesting stuff I picked up from here, but I think I'm in the same boat as a few others when I ask: What do we say at the start of the appointment to transition from the implied promise of leads into advertising without sounding like we're straight up lying to get our foot in the door.
Some great ideas in this video. I agree that being even slightly deceptive is not a good way to start a business relationship but take some of the points and incorporate it into your own methods. Always put your own spin on it. Don't forget you are selling yourself so always be genuine. Thanks for the share!