So, do you ever wonder how to open up a restaurant
and make sure that it is crushing it on day 1?
I'm going to introduce you some guys behind me, but I'm here at Howdy's
Texas Grill’d Pizza. We're in Texas, we're in College Station.
These guys are about to open and they are going to crush it.
By the time you're watching this video,
they will already have been open,
so we'll have some updates for you,
but as it sits right now, they're opening up next week.
Hey, everybody. Ryan Gromfin here – author, speaker, chef, restaurateur,
and the founder of the RestaurantBoss.com, as well as ClickBacon.com,
and coming to you live from College Station, Texas,
it's late on a Sunday night. I have no voice
because I've been here with these guys all day,
but I'm going to turn it over to them.
We're at a place called Howdy's Texas Grill’d Pizza, first of its kind,
but I'm going to turn it over to Michael over here
and they're going to tell you a little bit about what's going on here.
Yes, so about now
October 2016, we actually came up with the concept for creating a
style of pizza dedicated in Texas,
and really what it came down to us,
we looked around at all these styles of pizzas, the Detroit style, New York style,
New Chicago style pizza, and Texas is the sixth-largest economy in the world,
has some of the best-known food traditions in the world
and doesn't have its own style of pizza.
And so we thought, that's crazy. So, we've got to work,
and Joe here one of my partners
and he's the managing partner of the restaurant,
but we started working for about a year developing the recipes,
the product, all the rest of it, and over that time,
we rented a Test Kitchen and we actually got out started catering and
developing relationships in the community,
we actually send up sponsoring the Brazos Valley Bombers for a year.
That got us out and over 3,000 people testing our pizza
and trying our pizza, giving us feedback on
what Texas Grill’d Pizza should be about.
So, you guys aren't open yet and you have an
email list and a social media forum.
Massive, like super active Facebook,
high levels of engagement on our Facebook. In fact,
every time we're building up to the opening of it,
we put out a voting contest for our pizza box design,
we put out a voting contest.
Voting contest - pizza box design.
We put out for our drink Cup and we've gave them three-four options
and people went crazy, so they picked our loyalty Cup design,
they've picked our pizza box design,
and they've been involved and the feedback we get is huge,
and they're signing up for our email lists on our restaurant.
Our engagement levels on a single post with a list of
just around 2,000 names that we've built into our Facebook following,
we will get anywhere from 3 to 4,000 exposures
from shares and from likes and all the rest of it,
and a lot of repost, just tons of repost for people saying,
hey guys, this is coming, this is coming. So just Facebook,
not even Instagram as well.
Yeah, so
if you guys didn't pick up on some of the
subtle details here, we're talking about a restaurant that's not even open yet
that has,
you know I'm just going to say it that has a bigger social media following than
some restaurants that have been open for 10 years,
they have more engagements on posts than restaurants that have been open for
years and years, they have a bigger email list.
I talked to you guys all the time out there who don't even have
10 names on an email list and these have 2,000 plus,
I mean just by show of hands out there or a comment here before I update you, .
who thinks this restaurants going to open with a bang?
I mean right? Like this restaurant is going to
pop when it opens
and I'll get you guys some numbers whatever they share with me,
customer counts or something,
but you know, I'm telling you right now,
I have all the confidence in the world, this place is just going to crush it
from the day they open,
but what can we do now? What can you do in your restaurant?
If you have no one on an email list,
build one. Start building it,
get 10 names on an email as tomorrow, and then get 20 names.
There's a million strategies out there.
Today is not going to be a step-by-step video on the strategy that you can use,
but just the point that like I said, here's a restaurant
not even open yet that has the community
involved. You know it reminds me of a story
from Palma Tanco who's on my restaurant owners roadmap program,
I did an interview with him.
I did an interview with him. of BJ's Pizza brewery,
whatever he grew, it's like a billion-dollar company before he sold it,
but for him, he was very passionate about
a particular disease or
a challenge that one of his family members had
and so about six months before a new restaurant opened,
he would partner with everyone in that community
that supported the fundraising for that cure,
for that treatment, and so by the time his restaurant open,
he had passionate
members of the community that
were there to support him because of what they supported,
so guys if your restaurants not open,
it's not too early to get started on it,
and if your restaurant is open, it's not too late to get started.
Sorry for my voice. I got to cut it short here, it's really late at night.
We've been here all day.
Hope you guys out there have a wonderful evening,
daytime, whenever it is you're watching this,
but we'll update you on Howdy's Texas Grill’d Pizza here soon.
Have a wonderful day.
Well, I just want to give you a quick update.
I just got off the phone with Michael, the operator and
needless to say, their opening was a huge success.
He told me they were up 550%
over there opening weekend budget,
they completely ran out of food
before they even got through dinner the first night,
they had to bring in a rental refrigerator and bring in
so much food to help them get through the first couple weeks of opening.
Obviously, things have tamed down now,
but so far through the first four weeks,
they're up 200% over what they budgeted.
So, I just wanted to say that you know
opening up a restaurant,
there's a right way to do it, there's a wrong way to do it.
Operating a restaurant, there's a right way,
there's a wrong way. There is a formula for success.
These guys followed the successful formula for not just
developing a concept for opening a restaurant,
and now for operating it, they said they're getting
franchise inquiries from celebrities,
from people with money in hand ready to write checks,
the opening couldn't have gone any better,
and the operation are seen to be going incredibly well,
and it's just a great story,
not from a standpoint of I want you to be jealous
or from anything other than I'm sharing this with you
because I want you to know if you're struggling right now,
there is a formula for turning that around.
You just have to find that formula and if
you want to reach out to me and help you find that
formula and develop that strategy, great.
If you want to reach out to another coach,
great, but there's no need for you
to struggle through this yourself because there are answers out there.
You can take a long time and look
for the answers in other places and try to
put your own answers together,
or you can go to people who have these answers and shortcut it.
That's all, nothing more. This has been too long already,
thank you for spending the time with me.
I look forward to bringing you more great videos like this every week.
Have a wonderful day.
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