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Do You Really Want to Trash The Best Opportunity You Will Ever Have to Fire Up Your Restaurant’s Profits, Create Extraordinary Market Dominance and
Leave Nothing But Scraps for Your Competition? Dear Restaurant Marketing Systems Member, If you don't know the answer, I do. If you're restaurant doesn't fill up every night with appreciative, regular guests, if those guests don't come back at least once a month, if you work more than you want and never get a holiday…or worse yet, if you can never leave the restaurant because it will fall apart…
You're Throwing Away Enough Money Every Month That You Could Use To Take A Long DeservedExtended Holiday…Or To Buy Yourself ThatFancy Car You Have Dreamed Of.You see, you just don't know what you don't know. You can't possibly see how much you're losing until I can teach you how to look differently at the way your market your restaurant and arm you with the ability to harvest every cent from it. Over the last few months, I've sent you sincere invitations to join me at my Super Boot Camp 2008, Cookin' Up Your Best Year Ever, Ultimate Recipes for Restaurant Success in Phoenix March 3-5, 2008. I'm going to make hundreds of independent restaurant owners make 10's of thousand's of dollars in the next twelve months and I thought you'd like to join us. Something must be wrong since we haven't heard from you. This is NOT just about a big leap in income, it is about a total
transformation of your entire business life!!!!!
The Ultimate Recipes
for Restaurant Success at My Super Boot Camp 2008 have to do with keeping
ALL your customers coming back for more….coming back more often…..being
blind and deaf to other restaurants’ advertising….. And
here are a few of the ‘Chefs’
WOW!!!!
For Rory’s LAST-EVER, he’s gone ALL OUT…
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He's stripped away the fat and salt…re-built every dish with exciting new flavors…created amazing healthful menu items to thrill customers and keep them coming back for more! And that's just the beginning….
DAVID began cooking at his mother's side at age five and always wanted to be a Chef. He graduated the prestigious Culinary Institute of America, worked in New York City under Richard Krause at Melrose, and is a Certified Chef de Cuisine with the American Culinary Federation. He is the co-author of THE HEART AND SOUL CUISINE - a healthy cookbook that defies all the stereotypes of ‘health food' and fits any kitchen, and author of his own bestselling book, DECONSTRUCTING THE DISH, a gourmet cookbook - with an introduction by actor and Saturday Night Live alumnus DAN ACKROYD (for whom David worked as private family chef). He's been a frequent guest on TV talk shows, including The Tonight Show, with Jay Leno. David also has two TV shows, 'Restaurant Makeover' and 'Restaurant 101', launching in early 2008.
AT THE BOOT CAMP, David will do LIVE COOKING DEMONSTRATIONS…bring audience members on stage to work with him…up-date - tired dishes' attendees want to see updated and presented with new flair…and share his experiences working with top chefs and at incredible restaurants. Let David's insights into what people yearn for in food today bring fresh creative 'juice' to your restaurant, your kitchen and your menu!
BUT WAIT – THERE'S MORE! One of our own RMS Members recently hired David for 3 days to perform at and publicize the Member's restaurant. This bold promotion was an enormous success. It garnered a two-page article in his local newspaper and a ton of other publicity…..swamped the restaurant with new customers for THREE WEEKS….even made the owner a star. AT BOOT CAMP, this restaurant owner will take you through a complete “SHOW-N-TELL” of his fabulous promotion, share the actual results, and answer your questions.
DON'T MISS THIS OPPORTUNITY TO SEE A RISING STAR OF THE CELEBRITY CHEF WORLD UP CLOSE & PERSONAL….AND SEE STEP-BY-STEP HOW A SPECIAL EVENT PROMOTION WORKED FOR ONE OF OUR RESTAURANT OWNERS! 2: Customers-Comin’-Back & Wealth-Through-Restaurants Chef BOB FARRELL of the legendary Farrell’s Ice Cream Parlors. Bob’ll tell us his remarkable story as restaurant entrepreneur extraordinaire: “How I Opened And Sold FIFTY Restaurants!”….an EXCLUSIVE presentation just for this Last-Ever Boot Camp!!!!
You may know Bob as the “Give ‘Em The Pickle!” guy, a popular speaker, author and customer service champion in our industry. Here, he’s gonna reveal his most prized Ultimate Success Recipes for Speed….Growth….Unique Concepts & Creativity That Keep Customers Comin’ Back……and how he went from ice cream shop-keeper to restaurant industry super-entrepreneur. Bob received the Horatio Alger Award from Dr. Norman Vincent Peale, appeared on the late Merv Griffin’s popular TV show – and in 1973, sold his 55 store chain of ice cream parlors to Marriott and retired RICH! (…although remaining with Marriott as a spokesperson and motivational speaker while they opened nearly 100 more locations.) He has also launched and developed other restaurant concepts and brings a rich array of industry experience to our table.
3:
Creating Extraordinarily Loyal Customers-Through-Experiences Chef Joseph
Michelli, author of the N.Y. Times bestseller, THE
STARBUCKS EXPERIENCE – the
officially authorized inside examination of what really makes Starbucks
tick! He’s also the author of the only authorized insiders’
book about the Ritz-Carlton hotel chain, coming out in mid-2008….the
Ritz, of course, THE shining example of devoted customers who wouldn’t
dream of staying anywhere else. (One of the members of the Kennedy Platinum
Mastermind Group that I belong to steadfastly refuses staying at the
perfectly nice Hilton where we have our meetings and commutes 30 miles
back and forth to stay downtown at the Ritz-Carlton!)
4: America’s #1 Outside-The-Box Creativity Chef Michael Vance! What would
Walt Disney do to promote your restaurant? Mike Vance knows –
having worked up close and personal with Walt, including Walt Disney
World! For three decades, Mike has been THE most sought after “creativity….mega-results….go-to
guy” consultant, coach, and confidante of people like Steve Jobs
during Apple’s start-up! Mike’s the “Creativity Meister”
behind…..Taco Bell’s wildly successful ‘Think Outside
The Bun’ campaign….successes at Dominos, McDonalds, Del
Taco….has PERSONALLY worked with Frank Carney during the early
days of Pizza Hut and Norm Brinker, creator of Bennigans. His client
list also includes Darden Restaurants, Golden Corral Restaurants, Brinker
(Bennigans), Burger King, Pizza Hut as well as Nestle, Kraft, Frito
Lay, Sara Lee, Pillsbury, Nabisco, Coca-Cola, Annheuser-Busch, Marriott,
Hyatt, Ritz Carlton, Caesar’s Palace and Southwest Airlines. For
a number of years, Mike served as Dean of Disney University, famed worldwide
for its innovations and effectiveness at creating exceptional employees
at every level.
Just Added, EXTRA Speaker 5: CHEF RICK BRAA - Management & Finance Wizard-Of-The-Highest-Order
“I had 2 restaurants. Today, I head up Stonefire Grill Inc. with 5 locations and sales reaching $20-million. I credit Rick for making this happen!” – Mary Harrigan
He's done it all. Started at age 13 as a professional potato peeler and dish washer. Learned how to cook. Worked in every job in restaurants while going to college. Worked as an accountant for the 30-restaurant chain, Restaurants Unlimited (with 3 brands) that also developed Cinnabon. As Director of Finance at WestFarm, he was responsible for its $600-Billion consumer products division, including brand expansion of Nestle and Silk Soymilk. Since 2002, as a partner in the hospitality consulting firm Clothier & Head, he has helped countless restaurant owners like Mary Harrigan go from small to big, open additional units, develop multi-brands in the same markets, and otherwise – simply – go from earning good incomes to GETTING RICH!
AT THE BOOT CAMP, Rick will reveal myths about growth and expansion holding you back…..solutions to common growth, expansion, financing and financial management problems…. Insider secrets of ‘the multi-millionaire restaurant owner next door'…..and tough-minded management policies and practices you need to get ahead and stay ahead of all your competition.
As an independent restaurant owner, you might never get the opportunity to ‘pick the brain' of somebody with so much breadth and depth of business and finance, growth and expansion experience. Hearing Rick might open your eyes to grand opportunity you've believed beyond your reach. Or may reveal weaknesses in your operations requiring urgent and decisive action. Or may solve your nagging operational headaches. Or may provide the “money answer” you need to go from juggling debt to choosing between yachts! He's made many other restaurant owners millionaires and multi-millionaires, why not you?
It’s My LAST-EVER RESTAURANT MARKETING BOOT CAMP! Full of amazing, income and wealth-exploding strategies you can take home and use in your restaurant. Don’t miss this!!!!
This
Offer Expires
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These Restaurant Owners Would Boil Themselves In Oil Before Missing Rory's LAST-EVER Boot Camp. Here's Why…. (a few comments from 2007 Boot Camp attendees)
Bent Hansen, Los Gringos Locos, La Canada, CA
Jeff & Tawnie Marcus, Diggers Diner, Brush, CO
“Boot camp is something that you truly can not miss. It is rejuvenating for you, your staff, your marketing. It will benefit you in every way possible. Boot Camp increased my profits by 25% across the board last year.” Mary Punt, L&A Bistro, Clayton, NC
Scott Houmes, Silver City Restaurant and Brewery, Silverdale, WA
Blaine Walker, 42nd St Café, Seaview, WA
Syd & Nadine Malchow Hi-Lo Supper Club, Lakefield, MN
Bharat Mansukhani, Sitar Indian Cuisine, Morgan Hill, CA
Aylmer Given, Aylmer's Grill, NH
Tom Beckmann, Sluggo's Restaurant, Brookfield, WI
Henry Bronson, Bistro Henry, Manchester, V T
“My
business has increased My business has been increased incredibly - by double number percentages month after month after month. The minimum increase I've had is $15,000 a month. I used to stay up late wondering how I was going to pay the bills, now I stay up late wondering how I'm going to spend all this money! John Fortini, Chick-n-Pizza Works, Buffalo, NY
The second restaurant was to be operated by our partner. When they couldn't get financial backing we signed as a personal guarantor. About two years after it opened we heard from a leasing company that owned equipment in the building that our partner had decided to shut the doors and file for bankruptcy. After some drastic quick talking with attorneys we were left with this second restaurant that we had financially backed, where we owed over ¼ million in debt to 44 creditors, plus the leasing company and it was either take it and make it go or lose everything we had. We would have lost our other restaurant, our farm, our home, our vehicles, everything. We were scared to death. We had worked so hard to get to where we were, not only could we lose material things we were going to lose borrowing power or any other financial monies we had saved up. It was just very scary to be faced with a situation that we did not put ourselves in. But we were going to try our hardest to dig out of it. We had received the RMS package and had implemented three of the ideas and they had been so successful we decided that there was no way we could miss Boot Camp. Now, one and a half years' later, we haven't gone bankrupt! Both restaurant are a success, and the first one, we don't even have to be there. It has held it's own. The second is at 42% gross profit, about 155% net profit. We have paid all of the debt off and our leasing company is very much on our side and is willing to work with us now and we have pretty much automated all our marketing through RMS, and it is doing just great. Rodney and Carla Miller Stoll's Country Inn Linton & Evansville, IN
Michael Thibault St. Clair Shores MI
WHY IT’S MY LAST-EVER BOOT CAMP...
Here’s me and the team photo from our T-Ball team this year. I had a great time coaching, and I’m coaching soccer now too! My boys (I call them the Fatt Boys!) love when I can spend my time with them, and as they get older I find that that’s what I want to be doing more of. That’s why this is my LAST-EVER BOOT CAMP. I’m refocusing my energies on my family and other aspects of Restaurant Marketing Systems like my Platinum Plus Group.
Note: Neither Starbucks®, Ritz-Carlton®, Marriott Corporation or any other restaurant chains, hospitality corporations or other similar entities named in the biographies and credentials of our Boot Camp speakers or in promotion of the Boot Camp, Tele-Seminars featuring these speakers, or other related communications have endorsed or are in any way associated with this event. Each such entity's names, trademarks, service marks and logos are protected by law.
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Got money or management challenges – nobody's got better answers than
Rick Braa. Would you sincerely like to be rich? Braa can give you the
roadmap you need! 
“I
love coming to Boot Camp. I'm able to associate with other restaurant
owners that are in the same situation that I am, it refocuses my energies
away from the restaurant operations and into marketing, where the money
is made. When I leave Boot Camp, I go away with a marketing calendar
that is set for one year straight, and everything has been planned out.
Rory's taught me that that is the most important thing to do. I can
attribute my last year's Boot Camp attendance to 14%
increase in sales. That's about $150,000 a year, more than $10,000 a
month, with only four techniques that I implemented.
There's probably fifteen more that I want to do that I haven't done
yet, but this year I'll get to them. That's why I think everybody should
go to Boot Camp. The return on investment
is fabulous, there's
no better value. Everybody needs to come to Boot Camp.” 
“….we
were at the end of our rope…it just seemed, no matter how hard we tried
and worked, we couldn't put all the pieces together…if we can't make
it go, we're out…and then we attended Rory's 2006 Boot Camp .
Those 3 days were the most memorable of my career. We walked away with
our heads spinning. Results :
in 2006, increased revenues by 25%. In 2007, we're
on track for another $250,000
increase to $1.5 Million .
Before we
ran
a good restaurant - now we own a GREAT
BUSINESS!” 
“I
attended my first Boot Camp and I met person after person after person
that Rory's systems were working for and the light bulbs went on.
I took as many notes as I could. I cancelled
every newspaper ad, yellow pages ad, everything we were doing and began
implementing your methods. Prior to that Boot Camp our sales were about
$2.4-million. We had no database and we were vulnerable, plugging along
with whatever repeat business happened and whatever our random advertising
brought in. Today we have 14,000 ‘members' in a program you helped me
set up and 13,000 in another…and I am actually SPENDING LESS MONEY on
all my advertising, marketing and promotion but getting a much better
return. Our sales are up over $6-million
with growth every year. Also, I'm tied to the business less. I was working
65 to 70 hours a week because I had to – now I average 45 hours or less,
because I want to…to others, I'd say: you need to
pick up that phone and you need to book your flight. Get to the Boot
Camp. You need to see, hear and meet the other owners in the position
you are in & see where they've gone.” 
“Boot
Camp is one of the things that we look forward to every single year.
It gives us a chance to get out of town, a chance to get together with
other people who are in the business, have the same problems, the same
goals, that we have, and to share ideas and learn stuff. This is a great
thing and it should not be missed .”
“
Our town is 1,700 people, and
we're out in a cornfield in the middle of nowhere. If you've ever been
driving going nowhere, you probably went by our place. Our restaurant
has been there 61 years, so it's kind of a landmark. For the first thirteen
years that my wife and I ran the restaurant, marketing didn't exist.
We were always to be able to have profitable years and things were going
well. Then, we put an addition on, 9/11 happened, and things turned.
It took a few years for me to figure things out that we weren't getting
the results. At one point we hired a consulting firm to come in and
try to give us direction. Well, they gave us a direction. It was about
a $15,000 education in three days, and we got nothing out of it. Then
I found RMS. We got a Boot Camp in A Box, and it sat on the floor. Finally,
we decided to come to Boot Camp, and it was there, visiting with fellow
restaurant owners that we realized that we had had found what we were
looking for. We've met so many great people. I
have yet to come across a problem that this group couldn't answer for
me in a timely fashion. It's been phenomenal. Boot
Camp gets better every year. Rory always
delivers the most amazing speakers, marketing ideas and strategies…
We signed up for Boot Camp
next year right away.” 
“I
urge to all restaurant owners to attend Boot Camp. You'll get all the
motivation you need, the way you look at things, your whole life, your
marketing, can drastically change. There
is nothing better than Rory's Boot Camp.” 
“Before
I got to Rory's Boot Camp , I WAS IN THE WEEDS!!!! I was in trouble.
We couldn't pay our bills. I didn't have enough customers coming in.
I was in a fog. When I left, I had
clarity, I knew exactly what to do. Do whatever it takes to be here
.”
“I
joined Rory's program in November, 2006 and, at the time, my wife and
I had an offer on the table to sell our restaurant. In January, we purchased
a second restaurant. In the first one, using the XXXXXXXXXXX* strategies
from Rory, we created so much extra sales in December and January, we
wound up selling the restaurant for $200,000.00 more than we were originally
offered!” 
“Boot
Camp was definitely the catalyst to really get my act in gear, to get
a handle on my marketing, which is tremendously important. We've been
able to post consistent twenty percent gains . I was told a long time
ago that if you want to change your life, you've got to start with one
thing and Boot Camp is a place to come to renew and revitalize and re
energize.You get to associate with some of the brightest and best restaurateurs.
It's really important to be around like minded people and see what they're
doing, you owe it to yourself, your restaurant and your family, absolutely
, to attend. ” 
every month
– you just need to do one or two things – everything I've tried has
worked. It's been an incredible run, and I'm super happy – it's unbelievable.
I used to sell about 25 pizzas
a day. Rory helped me create one simple marketing piece and now I'm
selling about 100 pizzas a day. 
“
We are an Amish style buffet started by my father-in-law.
In 1999 we bought into the first restaurant with him, which seats about
200 people in a town of 5,500 in a little town of Lynton, Indiana.
About 90 miles south we own another restaurant, which seats about 300
people, same style all buffet in a city with about 215,000. 
“Thank
you Rory, not for just increasing my sales which had flat lined before
joining RMS, (now there up over 20%)! But for giving me my life
outside of my restaurant back. Now I look forward to coming in
and doing the greatest job of all......MARKETING MY RESTAURANT!
After years in the industry and
working in countless restaurants - I never new how much fun marketing
could be, and the BIG BONUS is now I make a Profit too !”
