How to Get Younger in Your Dining Room
Restauranttopia: A Show for Local Independent Restaurants
Release Date: 08/05/2023
Restauranttopia: A Show for Local Independent Restaurants
In this timely episode of Restauranttopia, we sit down with Jamie, the CFO of a prominent restaurant group, to unpack the Big Beautiful Bill (BBB) and explore how it directly impacts restaurant owners, CFOs, and operations leaders. As one of the most talked-about pieces of legislation in 2025, the BBB is bringing major changes to restaurant financial planning, labor compliance, and vendor relationships. Jamie provides a clear and insightful breakdown of the new bill’s implications—from tax advantages and cost controls to restaurant labor law updates and long-term forecasting. Whether...
info_outlineRestauranttopia: A Show for Local Independent Restaurants
Investing isn’t just about money—it's about prioritizing your people, tools, and time to create a restaurant that thrives long-term. In this episode, we discuss how great restaurant leaders think about investment differently, with a focus on vision, leadership, and long-term growth. In this episode of Restauranttopia, we dive deep into the topic of investment in the restaurant industry—not just financial investment, but also in people, tools, time, and vision. We explore: Why traditional ROI calculations are sometimes short-sighted. The importance of investing in your team’s...
info_outlineRestauranttopia: A Show for Local Independent Restaurants
In this episode, we expose the sneaky expenses silently draining your restaurant’s profits… from linen contracts and POS subscriptions to fryer oil issues and bloated utility bills. Learn real-world tactics to find and eliminate cost leaks that could be costing you thousands each year. Whether you're a seasoned operator or just getting started, this 30-minute episode is packed with quick wins you can take action on today. What You’ll Learn: The importance of regular expense audits—and how to do them Which contracts and services are silently stealing your money Why "set it and forget...
info_outlineRestauranttopia: A Show for Local Independent Restaurants
Feeling the pressure of rising costs and tighter margins? In this episode of Restauranttopia, we break down actionable strategies to help independent restaurant operators survive—and thrive—during economic squeeze periods. From cost control to leadership communication, this episode delivers the blueprint to stay sharp when business gets tough. 💡 Key Takeaways: Identify the “squeeze”: Understand the convergence of food cost increases, labor pressure, and declining customer frequency. Cut the fat, not the muscle: Why slashing everything isn’t the right answer—trim waste,...
info_outlineRestauranttopia: A Show for Local Independent Restaurants
Hosts: Dave Ross, Brian Seitz, Anthony Hamilton Tipping expectations are out of control—and your guests are noticing. In this episode of Restauranttopia, we break down the rise of tipflation, how digital guilt is changing hospitality, and what operators can do to protect their guest experience while still supporting their teams. Key Takeaways: What is Tipflation? The creeping rise of tipping expectations—from a simple jar to digital prompts that pressure consumers to tip for counter service, takeout, and more. The COVID Effect: The pandemic created a surge in empathy, making consumers...
info_outlineRestauranttopia: A Show for Local Independent Restaurants
The Hidden Costs of Dirty Fryer Oil—and How to Fix Them Guest: Peter Kirwan – Founder & CEO of Hosts: Dave Ross, Brian Seitz 🔑 Key Takeaways: The Origin Story: Peter shares what led him to invent Halcyon Eco in Ireland and how he brought this revolutionary product to market. The Problem with Dirty Oil: Degraded oil increases costs, decreases food quality, and raises safety risks. Halcyon Eco’s Solution: A cutting-edge fryer oil cleaning system that reduces waste, improves safety, and extends oil life. Labor & Safety Wins: Less manual oil handling = fewer burns and...
info_outlineRestauranttopia: A Show for Local Independent Restaurants
Comfort is deceptive. It feels good, but it quietly stalls growth and progress. Fear keeps you frozen. Most people stay in bad jobs, unhealthy relationships, or stagnant routines because of fear—not logic. Growth is uncomfortable. Every breakthrough happens outside your comfort zone, whether in business, relationships, or self-discipline. You can’t evolve and stay the same. Taking risks and embracing new challenges are essential for development. Self-awareness is step one. Recognize when comfort has turned into complacency. Leaders lead by example. If you're stuck, your team will be too....
info_outlineRestauranttopia: A Show for Local Independent Restaurants
Your restaurant's most powerful marketing tool? The menu. In this episode, the team dives deep into one of the most overlooked yet powerful tools in your restaurant: the menu. From visual psychology and printing strategies to layout, material choices, and pricing tactics, this conversation is packed with practical tips to help you treat your menu like what it truly is—your #1 marketing and sales tool. You'll walk away with insights on font choices, color psychology, menu engineering, printing vendors, and even why leaving drink prices off the menu can increase profits. If you’ve ever...
info_outlineRestauranttopia: A Show for Local Independent Restaurants
In this powerhouse episode, the team unpacks real-world, actionable marketing tactics that restaurant owners can implement immediately to drive traffic, create loyal customers, and boost profits—without relying on gimmicks or deep discounts. From the power of thoughtful guest experiences to bounce-back promotions and handwritten letters to lapsed customers, this is a masterclass in doing marketing the right way. Packed with humor, strategy, and personal stories, this episode delivers the perfect blend of inspiration and execution—proving that even the smallest marketing effort can lead to...
info_outlineRestauranttopia: A Show for Local Independent Restaurants
In this episode of Restauranttopia, Dave and Brian explore the growing non-alcoholic beverage movement and why it's a must for modern restaurants. They break down the cultural shifts, customer expectations, and real profitability behind offering thoughtful non-alcoholic options. Learn practical ways to adapt your menu, train your staff, and create a welcoming experience for all guests—drinkers and non-drinkers alike. Key Takeaways The Cultural Shift Toward Less Drinking Gen Z drinks 20% less than millennials. Health, wellness, and cognitive performance are driving alcohol reduction. Events...
info_outlineEpisode 152 How to Get Younger in Your Dining Room
https://restauranttopia.com/episode-152-how-to-get-younger-in-your-dining-room/
How to Get Younger in Your Dining Room
Offering a unique experience: Young diners are often looking for something that sets a restaurant apart from others. This could be a unique menu, a cool atmosphere, or a fun theme. Restaurants should consider offering something that will appeal to this demographic and make their establishment stand out from the crowd.
Providing shareable options: Young diners are often social and enjoy sharing food with friends. Restaurants can cater to this by offering shareable options such as small plates or appetizers that are perfect for groups.
Being social media savvy: Young diners are active on social media, and restaurants can use this to their advantage by creating visually appealing dishes that are "Instagram-worthy" and encouraging guests to share their experiences online.
Offering vegan and vegetarian options: Many young diners are health-conscious and may follow a vegan or vegetarian diet. Offering plant-based options can attract these customers and show that the restaurant is conscious of dietary restrictions and preferences.
Providing technology-based solutions: Young diners are often tech-savvy and appreciate the use of technology in restaurants, such as online ordering, mobile payments, and loyalty programs that can be accessed through a mobile app.
What not to do…
Providing affordable options: Young diners are often on a budget, so offering affordable menu options can make the restaurant more appealing. Restaurants can offer special deals, happy hours, or lunch specials to attract this demographic.
By incorporating these strategies, restaurants can attract young diners and create a loyal customer base for years to come.
When trying to attract younger restaurant customers, there are some things that should be avoided. Here are a few examples:
Being too gimmicky: While it's important to offer a unique experience, being too gimmicky can turn off younger customers who are looking for authenticity. Restaurants should be careful not to overdo it with trendy themes or menu items that feel forced.
Ignoring dietary restrictions: Younger customers are more likely to have dietary restrictions or preferences, such as vegan or gluten-free diets. Ignoring these needs can turn off potential customers and limit the restaurant's appeal.
Neglecting social media: Younger customers are active on social media and use it to make dining decisions. Neglecting social media or having a weak online presence can make the restaurant appear out of touch or unappealing.
Not providing good value: Younger customers are often on a budget and expect good value for their money. Restaurants that charge high prices without providing quality food and service will struggle to attract this demographic.
Offering limited options: Younger customers value choice and variety, and restaurants that offer limited menu options or lack flexibility with substitutions may not appeal to this demographic.
Not being eco-conscious: Younger customers are increasingly concerned with sustainability and the environment. Restaurants that don't prioritize eco-conscious practices may be seen as outdated or unappealing to this demographic.