In this episode of the Restaurant & Bar Marketing podcast, Erik Shellenberger dives into the elusive concept of the "It Factor" that makes some bars and restaurants irresistibly appealing. Drawing parallels with Apple products and the emotional appeal they create, Erik explains how aesthetics, service, ambiance, and layout contribute to the success of a venue. He shares insights from his experience in Old Town Scottsdale and highlights how even two similar bars can have drastically different outcomes simply due to the "It Factor." Discover how to apply these principles to your business and create an unforgettable customer experience that keeps people coming back.

Key Takeaways:

• What defines the "It Factor" in bars and restaurants
• The importance of aesthetics, lighting, and layout in creating appeal
• How great service can turn regular customers into loyal followers
• Why some venues thrive while others with similar offerings struggle
• Tips on borrowing successful elements from top-tier venues to enhance your own establishment

In this episode of the Restaurant & Bar Marketing podcast, host Erik Shellenberger shares a powerful speech designed for front-of-house staff, showing them how to increase their tips by adopting a “ruthlessly self-serving” mindset. This episode is all about putting more money in your pocket—not just improving the business. Erik explains how being prepared, remembering customer details, and providing a personalized experience can drastically boost your income. Whether you’re a server or bartender, this episode will show you how to make more money without working a minute longer than you do now. Speech starts at 1:28 if you'd like to skip directly to it.

Key Takeaways:

• How being “ruthlessly self-serving” can increase your tips
• Practical strategies to create repeat customers and grow your earnings
• Why staying off your phone improves customer perception
• How to turn a one-time customer into a regular by showing genuine interest

In the next episode of the Restaurant & Bar Marketing podcast, Erik Shellenberger discusses a key concept from his first book: the Fishbowl vs. the Ocean. Erik explains why relying solely on social media and existing databases (the "fishbowl") isn't enough to drive new business. Instead, he emphasizes the importance of targeting all potential customers (the "ocean") using Google, Yelp, and TripAdvisor. Drawing from his years of experience in restaurant marketing, Erik shares insights on why social media often fails to bring in new traffic and how data-driven strategies can better position restaurants for success. Learn why focusing on the "ocean" of undecided consumers can help your restaurant grow beyond its regular customers.

Key Takeaways:

• Fishbowl vs. Ocean: What it means for your restaurant’s marketing strategy
• Why social media isn’t enough to bring in new customers
• The importance of Google, Yelp, and TripAdvisor in restaurant visibility
• How to optimize marketing for tourists and new customers