Non-Operator

Brandon O'Dell 39, Male Wichita, KS United States O'Dell Restaurant Consulting: Like

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Discussions (15)
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Brandon O'Dell's Groups

Local Store Marketing

226 members
16 Comments 2 Likes
Social Media for Foodser…

88 members
10 Comments 4 Likes

FohBoh Chefs

146 members
3 Comments 18 Likes
Foodservice Industry Sur…

254 members
30 Comments 8 Likes

BBQ

59 members
20 Comments 0 Likes

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Brandon O'Dell's Blog

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Trouble shooting your food service | What causes low employee morale in a restaurant?

Posted on August 27, 2012 at 12:57am 0 Comments 0 Likes

Low employee morale is one of the most devasting issues any business can face. Unhappy employees steal, don’t show up for their shifts, don’t upsell your products, don’t clean and generally don’t care about your restaurant. They feel that if you don’t have their back, then why should they bust their humps for you.

Making your employees happy takes a lot more than paying…

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Who owns your kitchen's recipes? Has your chef signed an employment contract?

Posted on June 7, 2010 at 2:10pm 0 Comments 0 Likes

A popular topic lately in a couple different restaurant discussion forums I participate in is the question of who owns the recipes your restaurant uses?

Let's look at a couple possible scenarios that could affect your restaurant.

Your executive chef or kitchen manager quits. Maybe one or two members of the kitchen staff leave with her/him. Your chef keeps extensive recipes written down in a book they've had since long before they…

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20 steps to lowering your food or liquor costs

Posted on June 3, 2010 at 7:27pm 0 Comments 0 Likes

This article will be one of the most important I've ever written for restaurant owners and managers in other food services. In this article, I'm going to do something you won't see from another consultant. I'm going to share with you the exact steps of an action plan I created to help a restaurant create a food cost fitness program, along with some helpful commentary from me. These steps would be the same for liquor costs, but would focus on different employees in a different area of the… Continue

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Keeping it simple: How to create a restaurant concept that can succeed

Posted on December 19, 2008 at 7:00am 2 Comments 0 Likes

High failure rates for restaurants. Yes they're exagerated, but they're still high. According to recent studies from Cornell and Ohio State universities, 59-60% of restaurants fail within the first three years. As many as 75% may fail within the first five. Why are they so high? For a list of the six biggest reasons, see The biggest mistakes restaurants make, and why they have a high failure rate.

For… Continue

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Who is the target market for your restaurant?

Posted on December 15, 2008 at 7:45am 11 Comments 0 Likes

This may be the most important question you can answer when designing a restaurant concept. It is definately the most important question to answer when creating a marketing plan.

One of the biggest mistakes restaurants make is trying to appeal to everyone. If you think that your target market includes everyone, you are setting yourself up to fail. If you want to be successful in any business, especially… Continue

Brandon O'Dell's Page

O'Dell Restaurant Consulting Blog

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Non-OperatorBrandon O'Dell posted a blog post

Trouble shooting your food service | What causes low employee morale in a restaurant?

Aug 27, 2012

0 Comments 0 Likes

Non-OperatorBrandon O'Dell joined Matt Urdan's group

Local Store Marketing

This group is all about sharing ideas and strategies to market your restaurant in the local community. Different concepts need different approaches. Hopefully we can springboard off of each other for some very synergistic benefits.See More

Aug 27, 2012

16 Comments 2 Likes

Non-OperatorBrandon O'Dell joined FohBoh's group

Social Media for Foodservice

A place for collaboration about the social media phenomenon. Ask questions and get insight, share best practices, etc...

Aug 27, 2012

17 Comments 4 Likes

Non-OperatorBrandon O'Dell joined FohBoh's group

FohBoh Chefs

In an effort to create a deeper, richer more connected foodservice community, we've integrated the FohBoh Chef community into FohBoh. If you are a chef, use this group to connect, collaborate and communicate with your industry peers about hot topics, trends or whatever you may be cookin' up in you kitchens!Please don't use this group to solicit, pitch, or advertise your business. Related content will be removed.See More

Aug 27, 2012

3 Comments 18 Likes

Non-OperatorBrandon O'Dell and Zohar E are now friends

Aug 27, 2012

ERIC QUINN HARGROVE joined Brandon O'Dell's group

Menu Development

Learn and share knowledge about the best practices for creating an effective and manageable menu. Avoid common menu pitfalls and learn some new tricks to make your menu more appealing, increase your production speed, and raise your gross profits.

Aug 7, 2012

7 Comments 0 Likes

Non-OperatorBrandon O'Dell posted a group

Menu Development

Dec 30, 2011

7 Comments 0 Likes

Non-OperatorBrandon O'Dell and Foodjini are now friends

Sep 11, 2011

Brandon O'Dell's Discussions

Instilling ownership in employees?

Started this discussion. Last reply by Brandon O'Dell Feb 2, 2008. 4 Replies 0 Likes

Unique selling points - vol. 2

Started this discussion. Last reply by Matt Urdan Feb 1, 2008. 3 Replies 0 Likes

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Profile Information

State: Kansas

Title: Independent Restaurant Consultant

Company: O'Dell Restaurant Consulting

Website: http://www.bodellconsulting.com

Which Restaurant Segment best describes my company: Not Applicable

Which department at the restaurant corporate office: Not Applicable

What is your profession: Consultant

Interests: Consulting, Networking

Personal Quote: "Anything worth doing, is worth paying someone else to do."

Biography: I'm a smart, young and energetic restaurant consultant who got into this business because of requests for help from past business associates and friends. I am here to assist quick service, full service and upscale retail establishments, as well as colleges, private clubs, and caterers. My goal is to show restaurant and food services owners/managers that they don't have to be owned by their businesses. I specialize in teaching gross profit pricing procedures to educate against pricing by cost percentage, in addition to assisting restaurants in creating emotion based unique selling points and marketing programs that create an emotional connection with their target market.

Years in the Industry: 24

Comment Wall (19 comments)

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At 1:23pm on July 31, 2009, Non-OperatorAlyson Mar, RD said…: Hi Brandon,

Thanks for the connection. Look forward to your insights on here.

Alyson
FoodCalc

At 12:37pm on March 6, 2009, Craig Priebe said…: Hi Brandon
Today is the Deadline!
Here's an opportunity- won't take but a moment and it's fun...
- go here-
http://solofoods.com/page29642842.aspx
-and vote for #F06 Cherry Almond Truffles - vote only once and pass it on to all of your friends
Please...
I am a finalist in a big video recipe contest and I need your votes to win
deadline is Friday March 6
Thanks
Craig Priebe
"Grilled Pizzas & Piadinas"
www.craigpriebe

At 3:54pm on May 3, 2008, Ken Burgin said…: Menu Dev could well be the key group, especially at a time of price rises beyond anyone's experience. 'May you live in interesting times...'

At 8:31am on April 12, 2008, Andy Swingley said…: Brandon, I would love to have you in the Corporate Leadership group! Check it out, if it is something you think you would like, come on in!

At 3:08pm on April 4, 2008, Matt Urdan said…: NO KIDDING! lol....Thanks for the validation of my thoughts,though. That's important.

At 9:23pm on April 1, 2008, Andy Swingley said…: Check out "Daynes" post tonight on menu consulting, might be right up your alley!

At 4:50pm on April 1, 2008, Andy Swingley said…: Really awesome content in your communication Brandon. Good stuff! Thanks for taking the time to contribute.

At 12:31am on March 19, 2008, Angelo Ferrari said…: yes! any example/s would be appreciated.
'angelo@radissonadmiral.com'
merci...

At 3:58pm on March 17, 2008, Angelo Ferrari said…: Hey Brandon

I need to do a "marketing plan" for our new restaurant
opening soon.

as well im looking for a "template" to do the marketing plan on.

do you have any examples?

angelo

At 10:32am on March 17, 2008, Roger Herforth said…: Hi Brandon
I have a payroll solution that provides cash back to employers every month. Significant cash back. Good for employees too!