Tag Archives: Gerry O’Brion

Gerry O’Brion, creator of the Restaurant Formula, explains how Baby Boomers and Millennials are more similar than you think when it comes to restaurants, making it easy to appeal to both groups and increase your customer base.

Did you know that there are almost 1 million restaurants in the U.S. this year? And that 25% of restaurants fail in the first year, and nearly 50% fail in the first 3 years? It’s very important for restaurants to know how to adapt to change, and determine how they can be relevant to tomorrow’s customers without alienating today’s customers. ...

Gerry O’Brion gives us 7 simple ideas on how to innovate your restaurant’s menu, making it appeal to both Millennials and Baby Boomers with our 11th Restaurant Formula Video.

It’s less expensive to get your current customers to visit your business more frequently than it is to acquire new customers. Gerry O’Brion gives us 9 strategies on how to get your current customers to come back more often. Video 10 of the Maines Restaurant Formula Video Series –

Menu pricing strategies are one of the most important aspects to running a profitable restaurant. Making money in the restaurant business takes some math skills. Gerry O’Brion gives us strategies on how restaurants can price a menu for profit. Gerry gives us 10 pricing strategies for your menu to maximize the value you give your guests, while maximizing the cash ...

Out of the 4 ways to make more money in the restaurant business, one of the easiest is getting your current customers to spend more money. Research shows that customer satisfaction is higher when restaurants offer personalized service and suggestions. Gerry O’Brion spills his secrets and techniques on how to upsell to your current customers. Watch our video with 16 ...

Gerry O’Brion dives deeper into how review sites can be a great asset for your restaurant. Review sites give restaurant owners a very valuable tool – customer feedback. A 2014 study showed that 88% of consumers used reviews to determine the quality of a local business and also said they trusted reviews from a review site as much as a ...

Busy, busy, busy. Running a restaurant can be overwhelming. For an owner or manager, there is a lot to do all day, every day. Some days you’re in before dawn and leave after dusk. Week after week, month after month, year after year the only constant is change. Changes happen in the staff, in the restaurant, in the menu, in ...

Gerry O’Brion discusses the importance of email and text message marketing and how to make sense of it for your restaurant. Learn why you’re leaving money on the table if you aren’t leveraging email and text message marketing!

Gerry O’Brion discusses the importance of social media marketing and how to make sense of it for your restaurant.