Learn how to develop brand and guest experience with the owner of Andolini’s and author of Unsliced.

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The Off-Premise Restaurant

by Restaurant Experts

Mike Bausch is Owner at Andolini’s Worldwide Restaurant Group, a Guinness World record holder, and Author of Unsliced. Mike Bausch strives to keep giving back within the restaurant industry and has accomplished just that through his experience as a restauranteur, thought leadership, and more! Tune in to this week’s episode to discover how to apply his experience as a restauranteur and eye for growth.

Here are a few highlights from this episode:

What is the most important aspect of the guest experience nowadays?

“If you had asked me when I first started I would’ve said the food. It’s sad for me to admit this, but it’s absolutely true: the ambiance is going to be the biggest determining factor of your success to a new restaurant. If you build a gorgeous, gorgeous restaurant, you will have bodies there. If you build a place where it looks like a cafeteria, or it looks like a speaker hall, you’re going to have less staff.”

Who deserves an Ovation in the restaurant industry?

Zack Oates

“If no one has said that one this podcast that is a shame. Zack Oates is going to change the restaurant game. Get ready, people. It’s already happening. You’re just not paying attention

What is Unsliced Restaurant System?

I started this consultancy called the Unsliced Restaurant System, where people are doing Zoom calls with me and discussing their restaurants from whether it’s just be one store problems or they’re at 4 stores, and they need to declutter their organizational chart or their value structure. If you’re an individual, you’re just kind of learning as you go, and you’re making mistakes, and i’m helping other restaurants bypass 10 years of mistakes . . .

. . . I’m going to teach you the exact method of what to do, how I do it from experience, not theory, and it will be more expensive. But in the first year I like to have every iteration of situation figured out 100% before I maximize value. Right. Now I think I have 95. So you’re gonna get about basically a 75% discount just for it being my year one.”

For more, check out Mike’s Instagram @mikeybausch

Thanks for reading! Make sure to check out the whole episode, as well as other interviews with restaurant gurus by checking out “Give an Ovation: A Podcast For Restaurants” on ovationup.com/podcast or your favorite place to listen to podcasts.

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