Restaurant Marketing Explained

There are lots of videos on my channel, but this is the first one that deals directly with marketing. It’s really important to learn about this stuff when you are in leadership or wanting to run your restaurant which is essentially a business

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Here’s the full interview with Connie from The Rong Place:
The Rong Interview! Exclusive Chef Interview With Connie Liu.
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Regarding kitchens, my first rules were consistency and timeliness/expectations. As you mentioned, word of mouth is king, and as we both know, it can sink a restaurant regardless of its recipes. (examples come to mind, like a places that have a menu that's massive and the guests have to take 30 minutes to visually digest whats available before they order. a place that has too many unrealistic ingredients that are hard to get, and how quickly that destroys a reputation when the ktichen is constantly 86ing half the menu.)
I think I learned just as much from corporate kitchens about how to streamline recipes as I did from amazing chefs mom n pop chefs with decades of experience about how to make them original.
However, I was fortunate enough to be in charge of kitchens where marketing was almost never a real concern of mine--aside from seasonality, menu changes, and guest requests.
It is interesting to see and hear things from outside that spectrum.