In this webinar, Hillary Holmes, Troy Hooper, and Jason Berkowitz will discuss how you can continue to grow your restaurant business despite setbacks. They'll provide key tips for achieving higher revenue, using technology to diversify revenue streams, reducing operating costs, building customer loyalty, turning tables with less staff, and cutting down third-party dependency.

1. UTILIZING TECHNOLOGY:
IMPROVE CUSTOMER
EXPERIENCE AND INCREASE
POINTS OF PROFIT IN YOUR
RESTAURANT BUSINESS
WITH
HILLARY HOLMES
SPOTON OPERATOR IN RESIDENCE;
TROY HOOPER
CEO, KIWI RESTAURANT PARTNERS
JASON BERKOWITZ
FOUNDER AND CEO OF ARROW UP TRAINING
MARCH 9TH, 2023
AT 12:30 PM PST, 3:30 PM EST, 7:30 PM GMT

2. 03
SpotOn is one of the fastest-growing software and payment
companies with comprehensive, cloud-based technology for
businesses of all types and sizes. Known for its rapid innovation
and personalized support, SpotOn offers an end-to-end software
and payment platform to streamline operations, improve the
customer experience, and increase profit. From seamless and
efficient point-of-sale systems to integrated management
solutions built for the fast-growing enterprise, SpotOn builds
technology that "works the way you work" and backs it up with a
24/7 team of experts who make sure it always does—with fairness,
flexibility, and a personal touch. SpotOn has 2,000 employees,
including one of the most robust product and technology teams in
the combined software & payments industry. For more
information, visit www.spoton.com.

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4. UTILIZING TECHNOLOGY:
IMPROVE CUSTOMER
EXPERIENCE AND INCREASE
POINTS OF PROFIT IN YOUR
RESTAURANT BUSINESS

5. H O W A R E Y O U T H I N K I N G A B O U T D E L I V E R I N G
T R U E H O S P I T A L I T Y I N A D I G I T A L W O R L D ?

6. H O W A R E Y O U T H I N K I N G A B O U T D E L I V E R I N G
T R U E H O S P I T A L I T Y I N A D I G I T A L W O R L D ?
Hospitality is all about meeting guests where they
are, and adding in surprise and delight opportunities.
Thanking them, inviting them to join our club, telling
them about our ingredients and why we choose the
best, connecting them to our socials and engaging
them there in the comments.
By humanizing it!

7. W H E N D I D Y O U L E A R N H O W T O R E A D A P & L ?
D O Y O U W I S H Y O U H A D L E A R N E D E A R L I E R
I N Y O U R C A R E E R A N D I S I T P A R T O F Y O U R
S T A F F E D U C A T I O N / T R A I N I N G ?

8. P & L T R A I N I N G A N D I M P O R T A N C E
This is the most requested skill development of
managers, new and old. Yes, it is an essential part of our
training. For operators and senior managers, it is FIRST!
Because I saw many managers unable to make heads or
tails of a P&L, I started training anyone who wanted to
know within the restaurants I managed

9. L A B O R H A S F O R E V E R C H A N G E D & T H E
S T A K E S A R E C O N S T A N T L Y C H A N G I N G .
H O W D O Y O U L O O K A T L A B O R V S C O S T ?

10. L A B O R V C O S T
Labor spending has always been one of the most prevalent factors in
successfully managing a restaurant.
We must reduce frictions and improve efficiencies for the staff AND
the customer.
the overarching goal when looking at driving labor, is learning where
you can increase sales, reduce roadblocks and create a better
experience for guests and staff alike.

11. H O W A R E Y O U T H I N K I N G A B O U T
P R O F I T A B I L I T Y R I G H T N O W , K N O W I N G Y O U
H A V E S U C H V A R Y I N G C O S T S O F L A B O R ,
I N G R E D I E N T S , E T C ?

12. P R O F I T A B I L I T Y
Varying costs in an opportunity to embrace change for the greatest benefit. By isolating
areas of opportunity, managers and owners can think creatively about solutions.
Is it a fresh menu? Better scheduling and cross training?
Listen to the staff and look at the data for opportunity to grow
the profit margins without sacrificing on quality or experience.
Menu Matrix: A Back Pocket tool going into 2023 with varying
ingredient costs and menu management.
Solve the problems that threaten profitability.
Robotics, Central Commissary prep, cross train and pay the staff
you have to do more and pay them more for it; that's cheaper
than a whole separate position.

13. W H A T ’ S A M I S C O N C E P T I O N Y O U
H A D A B O U T P R O F I T ?
O N E P I E C E O F A D V I C E Y O U W I S H Y O U H A D
B E E N G I V E N G O I N G I N T O T H E B U S I N E S S ?

14. M I S C O N C E P T I O N S A B O U T P R O F I T
That you should build your concept backwards from the profit goals you
require and see if the business you are building can produce that!
That it's impossible to control your profit margin
By having knowledge, awareness, and impactful daily actions within
a manager's control you can create the profit margins wanted.
This can be TAUGHT. Trained. Restaurants have been enduring so
many unique situations and adding little points of profit through
great technology can grow the bottom line.

15. W H A T A R E S O M E A C T I O N S
R E S T A U R A N T O W N E R / O P E R A T O R S
C A N T A K E T O P R O T E C T A N D B O O S T
T H E I R B O T T O M L I N E ?

16. P R O T E C T I N G Y O U R B O T T O M L I N E
Take a hard look at your PnLs and determine how they could impact a
small percentage in each area. Like homework, leave the restaurant
building, have an open and direct mindset, sit with a notebook, PnL,
and a highlighter!
Figure out what business tweaks could you take to ensure business is
successful. Tiny incremental moves that save or add 1% each add up quickly to
hit growth in profit margins.
from lowering food cost by adjusting or reducing the menu
reviewing staffing
adding tech to assist
consolidate prep efforts to reduce costs
deeply refine your inventory management process.

17. W H A T A R E S O M E E S S E N T I A L
T O O L S T H A T H E L P Y O U P R O T E C T &
B O O S T Y O U R B O T T O M L I N E ?

18. E S S E N T I A L S :
Great reporting on sales has to be number one. Having a POS that gives you
clean data around what you sell and when allows a restaurant to steadily
impact margins with cost analysis and popularity preparedness.
Labor tools like SpotOn Teamwork, Restaurant365 and my Sales Mix Reports,
Tillster, and a restaurant specific Group Purchasing Organization (GPO)
membership.
Having inventory that uses actual sales to create a deleting inventory and
cost analysis for profitability gives such amazing insight into performance
and pricing.

19. H O W A R E Y O U D E E P E N I N G Y O U R
R E L A T I O N S H I P W I T H Y O U R
C U S T O M E R S T H R O U G H
T E C H N O L O G Y ?

20. T E C H N O L O G Y A S C U S T O M E R E N G A G E M E N T
By segmenting them and communicating with them as personally as possible.
Ensuring offers and special opportunities are tailored to their interests in my
brand. We use Adentro for reaching them and use our app/loyalty to
understand their habits and build programs for them specifically.
using aMarketing dashboard to collecting guest emails and send offers is
great and a fabulous initial investment (in addition to great social media
presence

21. Q&A
HILLARY HOLMES
SPOTON OPERATOR IN RESIDENCE
JASON BERKOWITZ
FOUNDER AND CEO,
ARROW UP TRAINING
TROY HOOPER
CEO, KIWI RESTAURANT PARTNERS
restaurateurconnection.com
/in/hillary-holmes-44631637/ /in/jtroyhooper/
/in/jasondberkowitz/ /in/stephanie-braswell-664364248/
STEPHANIE BRASWELL
WEBINAR COORDINATER,
RESTAURATEUR CONNECTION
spoton.com arrowuptraining.com krpusa.com