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

Today on the Restaurant and Bar Marketing Podcast, Erik Shellenberger reveals how Yelp's algorithm can hurt small businesses by flagging positive reviews and favoring negative ones. Using real examples like the Peach Cobbler Factory in Cincinnati, Erik explains how Yelp’s flawed system filters reviews, impacting businesses' online reputation and Google rankings. Erik also discusses the importance of Google reviews, the role of AI in review management, and how restaurant owners can maintain genuine customer engagement. If you're a restaurant or bar owner, this is a must-listen to understand Yelp's potential impact on your business.

Key Takeaways:

• Yelp's review filtering system explained
• Real-life examples of Yelp’s impact on businesses
• How AI and reviews affect your Google ranking
• Tips for managing and responding to online reviews

In this episode of the Restaurant and Bar Marketing Podcast, host Erik Shellenberger dives deep into how AI is shaping the marketing and operations of restaurants and bars. Erik discusses both the benefits and drawbacks of using AI tools like ChatGPT for marketing, customer engagement, and dynamic pricing. He highlights concerns about AI creating barriers between businesses and customers, with frustrating experiences like virtual assistants taking over human interactions. Erik also shares practical insights on how restaurant owners can leverage AI without losing the personal touch that keeps customers coming back. If you're a restaurant or bar owner looking to stay ahead in the competitive market, this episode will help you navigate the evolving world of AI!

In this episode, we show restaurant and bar owners how to boost their business using AI, specifically ChatGPT. Learn practical and easy-to-understand ways to leverage artificial intelligence for improving your marketing strategies, customer engagement, and overall operations. This guide breaks down AI technology in simple terms, making it accessible for any restaurant or bar owner looking to stay competitive and grow their business. Stay ahead in the food and beverage industry with actionable insights tailored for you!

Key Takeaways:

• How AI can improve your restaurant's marketing
• Using ChatGPT for customer engagement
• Simple AI strategies to drive business growth
• Staying competitive with AI in the food industry

Erik Shellenberger has been in the restaurant and bar industry since he was thirteen years old and worked for his mother in the food and beverage department at a Utah ski resort. Since then, he has held every position from dishwasher to bartender to marketing director and everything in between. With well over a decade of corporate marketing experience, he has gone from student to teacher and now runs Bar Marketing Basics (barmarketingbasics.com). He has steadily grown his client base from humble beginnings in Scottsdale, Arizona. Erik and his wife Amy run Bar Marketing Basics and currently share time between Scottsdale and Los Angeles.