Bent was a struggling Independent Restaurant Owner who went from barely able to pay his bills, to being able to generate a constant flow of customers and spend more time doing the things he loves. All because he discovered a system for generating more customer traffic on-demand to fill his restaurant, even during the week and slow periods. Then, Covid arrived, and sales plummeted, the doors closed and he wondered how he was going to survive.
We’ve invited Bent Hansen, owner of Los Gringos Locos in La Canada, CA, to share with us how he had pulled his restaurant through the Covid-19 crisis and made more sales and profit even after all restaurants in his state were ordered to shutdown.
Like every restaurant owner he had his world turned upside down in the initial year of the pandemic. But Bent came back stronger and aggressively marketed and reorganized his restaurant to do more sales than every before while staying fully staffed. .
There is a new way to run and market restaurants heading in to 2022 that’s why we have invited Bent to speak because he continues to amaze us with his ability to innovate, continually grow his sales, and consistently bring his customers back again and again.
Since his restaurant has reopened, his check average has increased, he has eliminated all the waste in his operations, and focuses only on marketing that works over and over again. He will share the top 4 promotions he feels his restaurant can’t survive without, and how he has built an impenetrable wall around his customers to ensure he’s their only choice when they dine out.
There are still plenty of challenges that Bent (and you) still face. Many restaurants have fallen in the last year, and many more are struggling. Customers’ old habits have changed, safety protocols continue to make some customers and staff nervous, mask frustrations and limited service lead to negative online reviews, the staffing challenges are horrendous, and finding a new way forward after a year of such tumult is exhausting. If you throw in the other challenges like rising food and labor costs, including increases to minimum wages, product shortages and delivery delays…it’s no wonder that each year approximately 32% of independent restaurants are forced to close their doors – and that was even higher last year.
Bent, like all Restaurant Owners, are still being barraged with new struggles but incredibly, he’s found the way to overcome them. Bent will share how he has built a suit of armor to protect his restaurant from the current challenges and any others that will come his way.