THE THREE STEPS TO RESTAURANT SUCCESS

You don’t need another checklist.

You don’t need another piece of software (that requires a degree from MIT to use).

You don’t need another webinar with no follow-up plan.

Listen, you’ve spent thousands of dollars on traveling, attending workshops and seminars at food expos. You get some great ideas and then when you get back to your restaurant you drop the ball and don't implement. Why?

NO ONE IS GIVING YOU THE REAL, STEP-BY-STEP BLUEPRINT TO RESTAURANT SUCCESS…UNTIL NOW.

Enough is enough!

You don’t need to go back to the information overload buffet.

What you need is the EXACT opposite of everything you’ve tried in the past.

In fact, there are three steps to get in the fast lane to building your brand, strengthening your team, and increasing your profits.

FACT: YOU MIGHT NOT BE ABLE TO ATTEND

Listen, here’s the deal. I have hundreds of thousands of listeners of The Restaurant Coach™ Podcast, readers of my blog posts and books…and people have been asking if I can bring together the BEST restaurant experts on the planet to speak at one event. Some wanted me to make this one of those BizConPalooza’s with a couple thousand people in the audience.

I am NOT going to do it.

Instead, I don’t plan on selling a lot of tickets.

In fact, I’ve decided to make this an exclusive, small event and limit it to only 50 SERIOUS RESTAURANT OWNERS/OPERATORS ONLY and 30 of those seats are for VIP members of my private coaching program!!

That way I make sure you get hands-on access and customized advice for YOUR restaurant…and that can’t happen when attendees are herded into the event like cattle and then shuffled to different rooms trying to pick and choose which workshop to attend.

THE RESTAURANT COACH™

DONALD BURNS

From dishwasher to Special Operations Pararescueman, to chef, to restaurant owner, to coach! Donald is The Restaurant Coach™. The leading authority on getting the restaurant and life you want without sacrificing your life for your business. His main question is: Do you run your restaurant or does it run you?

Many restaurant owners, managers, and chefs feel like their restaurant runs them. They throw more hours into work thinking that they can outwork the problems. That is totally wrong. The answer isn’t more hours, it focusing on the right things in the right order. Donald known for his 5X Amazon Best Selling Author and his popular The Restaurant Coach™ Podcast is available on iTunes, Stitcher Radio, Spotify, Player FM, and Google Podcasts.

INTERNATIONAL COACH

RAMON DIOS

In 1996 he started in the Kitchen of his Family Restaurant, El Meson de Fuencarral, that was opened in 1932. Afterwards he become Chef and nowadays is the Executive Chef and CEO.

El Mesón de Fuencarral is a Traditional Spanish kitchen Restaurant based on Local Products and Ancient Recipes. Ramon’s Grandmother was in the Kitchen for more than 50 Years, and his Grandfather was running the service.

In 1999 he become member of JRE (Jeunes Restaurateurs). He was a member of the Spanish JRE Board since 2000 and President of JRE Spain from 2003 until 2009.

Between 2007 and 2010, he was Vice-President of JRE Europe and President since 2010 until 2015.

JRE is a Restaurant Association created in France in 1975 that nowadays joins Restaurateurs from 16 countries with 350 members and more than 190 Michelin Stars among them.

Partnered with other Consultants, he created Spanish Restaurant Concepts for Investors worldwide. Also, they have Consulting and Specific Tools to Manage Restaurants. The Start-up Project was The Lobby Café, a signature Sandwich Bar located in Las Rozas Village commercial Center nearby Madrid, among other Projects in Madrid.

Also, he has developed Concepts in Saudi Arabia and China and Training events in Mexico and Colombia.

VIDEO MAVERICK

ROMEO REGALLI

Chef Romeo Regalli is the Executive Chef of Ras Plant Based in the Crown Heights neighborhood of Brooklyn. He was born in Ethiopia and was drawn to the world of culinary arts at a young age, always cooking with his mom in the kitchen and planning family dinners. A creative talent through and through, he attended the International Film School in Paris and went on to create several feature documentaries.

When he arrived in New York he began his hospitality career working at Awash Ethiopian restaurant, where he met his future wife Milka. Awash was owned by Milka's family. The two fell for each other through their love of art, their culture, and above all cooking.

CULINARY EXCELLENCE

CHEF CRAIG SHELTON

Master Chef Craig Shelton, influenced by his grandmother’s kitchen in Cognac, France, left a medical career behind to take a summer job at Ma Maison in Los Angeles, the start of an unparalleled culinary career that has spanned nearly 40 years. Chef Shelton’s childhood memories of impeccable cuisine around his grandmother’s table drove him in his quest for perfection of serving a “real – world dining experience”. Chef Shelton trained in eight of the world’s greatest restaurants, including El Bulli, Jamin, Ma Maison, L’Auberge de l’Ill, Le Pré Catelan, Bouley, Le Bernardin, and La Côte Basque.

He pioneered the farm to table movement on the East coast as Chef proprietor of The Ryland Inn, with its three-acre certified organic garden, giving diners the experience of homegrown cooking that “speaks to the soul”. Chef Shelton put New Jersey on the national culinary map and provided training for a majority of the Garden State’s top chefs of today. Chef Shelton, a Yale graduate, has earned countless awards including a James Beard Best Chef medal, NY Times 4-Stars ratings on four separate occasions, a 5-Star Forbes rating, the Relais & Châteaux Grand Chef title, and Number One Top Restaurant in America in 2004 from GQ.

Chef Shelton radiates a passion for achieving excellence in every aspect of the customer experience. Chef Shelton and the Mountainville Manor team will work with you to create a pure “farm to table” experience using only the finest locally sourced ingredients.

RESTAURANT REAL ESTATE & DIGITAL INFLUENCER

KYLE INSERRA

Kyle Inserra (@kyleinserra) is a restaurant growth expert passionate about helping food and beverage concepts reach their full potential. With over two decades of first-hand experience as the co-founder of Polpettina and LA LA Taqueria in New York, Kyle profoundly understands the challenges that restaurants face and has a proven track record of success in developing and executing strategies to drive growth.

Kyle has worked with various concepts, from fine dining establishments to quick-service re, and has a keen eye for identifying opportunities for improvement in areas such as real estate, brand development, marketing, and technology. Kyle's unique blend of creativity and analytical skills has helped many restaurants expand their footprint, increase their digital visibility, and improve their guest experience.

In addition to his work with restaurants, Kyle is also a content creator and sought-after speaker, sharing his insights and expertise with industry organizations and at conferences nationwide. He hosts two podcasts, The National Restaurant Owner's Podcast and Commercial Real Estate School, with him weekly speaking with restaurant entrepreneurs and industry thought leaders.

Kyle lives in Greenwich, CT with his wife Leslie, daughter Juliana, and French Bulldog Taco.

CULINARY COACH

ADAM LAMB

As a culinary career coach, Adam understands the immense pressure and challenges of being a chef, especially in the wake of a global pandemic. 

But true to their resilient nature, chefs have continued to push through and persevere, adapting to the changing landscape of the culinary industry.

That's why Adam is passionate about empowering chefs with the support they need to achieve their goals and thrive in their careers. Whether you're just starting out or looking to advance in your current role, his experience and expertise can provide invaluable insights and guidance to help you succeed.

Adam is committed to helping you navigate the complexities of the culinary industry, from securing the right job to navigating the ups and downs of the business so that you can achieve your career aspirations while maintaining a fulfilling personal life.

His ultimate goal is to help you strike the perfect balance between career and personal fulfillment so that you can thrive both in and out of the kitchen. 

STRATEGIC BADASS

BO BRYANT

Bo is "The Restaurant Giant", a global restaurant growth and food chain expert. He is author of four books on restaurant menus, marketing, and profitability including: The Modern Day Spartan, On the Menu: The Art & Science of Profit, and Whisper Marketing. 

His approach to business is much the same as it is in life... there is an art but there is also a science.  Design is all around us and extracting from one medium and laying over another is what he does best. Design change is even more important!  The question is why we do the things we do and what would they look like if we did them differently? 

EMPLOYEE RELATIONS & COMPLIANCE EXPERT

JULIETTE GUST

Juliette is a restaurateur-turned-forensic accountant with over 20 years of experience in building global Ethics and Compliance programs, whistleblower program implementation and management, internal investigations and audit programs in the hospitality and foodservice industries. She is also the founder of Ethics Suite, a company that provides a modern digital platform for internal confidential “whistleblower hotline” reporting and case management. Ethics Suite has been featured on various podcasts and other media as the only hotline provider with extensive expertise in the restaurant industry.

As a former Director of Internal Audit at Starwood Hotels & Resorts Worldwide, Juliette developed and led the Global Fraud & Investigations team for the company, which employed over 180,000 employees in more than 100 countries at the time.

Throughout her career, Juliette has personally conducted or managed more than 2,000 investigations spanning 75 countries and advised on more than 10,000 employee ethics line reports. Juliette served previously as a subject matter specialist within PwC’s Hospitality & Leisure, Regulatory, and Forensics practices.

Juliette has been a Certified Fraud Examiner since 2007 and is fluent in Spanish. She is the 2004 winner of the Wall Street Journal Award for Excellence in Accounting as well as a 2003 Multicultural Foodservice & Hospitality “Star”, and winner of the 2003 International Food & Beverage Forum’s Food & Wine Founder Michael Batterberry Award. Juliette’s prior experience includes multi-unit restaurant management at high-volume restaurants in Las Vegas, New York City, Boston, and Providence.

TECH INNOVATOR

Zack Oates

Zack is an author, husband, father, entrepreneur, and hot tub aficionado (but not in that order, necessarily). 

He was voted Top 100 Entrepreneurs, rang the NASDAQ bell, won the world’s biggest business competition, and started 3 companies. 

After going on over 1,000 dates, he finally met his wife and wrote a book called “Dating Never Works…Until it Does,” which has 100 lessons from 1,000 dates. 

He received his MBA from BYU and did customer experience consulting for fortune 100 companies. He took his dating and customer experience consulting to start his current venture: Ovation. Ovation is The Actionable Guest Feedback Tool for restaurants and retailers where he serves as the Founder and CEO. 

He speaks and does guest posts focusing on customer experience with sub-topics of customer communication, online reviews, innovation, text marketing, building relationships with customers/employees, and personal improvement.