JuanCarlos Balcazar

Are you at a crossroads with your restaurant? Deciding whether to open or sell can be one of the most challenging moments in the restaurant business. As a restaurant consultant and coach serving South Florida and beyond, I understand the factors that can turn hesitation into clarity. From operational insights to understanding market positioning and profit potential, making the right call requires a strategic approach. If you’re considering opening a new restaurant or weighing the pros and cons of selling your current one, you’re not alone. I’m here to help you evaluate your options and navigate this pivotal time with confidence. Your restaurant journey is unique, and so should be your strategy for success. Let’s find out what’s best for you and your vision. Reach out for a conversation or consultation to explore your next move. #RestaurantConsulting #BusinessDecisions #OpenOrSell #RestaurantSuccess #SouthFloridaBusiness #RestaurantCoach #StrategicPlanning #HospitalityIndustry #Entrepreneurship #RestaurantOwnership #BusinessGrowth #Consultation #FoodBusiness #RestaurantTips #RestaurantJourney

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Great summary from #FOD2024, if you are not attending. Costa Vida Executive VP of Strategic Growth Wade Allen comments on something really insightful and something I have implemented in our catering programs. “The metric we found that influenced all of our channels to be successful was ‘guests with a problem,’” Allen said. “We wanted to find out how many guests had a problem across these channels, vs. the number of transactions we’re conducting. We started measuring that and were able to find out where the problems were. Once they mined the data, Allen said Costa Vida worked to create consistency across its channels by distributing the metrics and a ranking of all the restaurants from start to bottom." To learn more about how to implement in your catering program, read more in a past blog post here - https://lnkd.in/gkFTECst https://lnkd.in/gCkScv2c #catering #theopga #servicerecover #service #trust #offpremises #FOD2024

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Whether you’re a restaurant owner or passionate about Latino entrepreneurship, this episode is a must-listen! 🎧 Tune in now and get inspired.

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Know your focus and know what you mean to do and create the conditions for expanded opportunity. "I'm not creating a lounge that's meant to address the needs for cannabis consumption in the heart of Denver," he insists. "It's primarily, first and foremost, for the hotel. We give people a bed they never want to get out of and a breakfast they never want to sleep in on. That's intended to remain the core of the hotel, with the exciting and unique addition of on-site consumption." Our core business is still overnight hospitality and our core revenue is already being generated through room and tavern sales. This deal has always been structured to de-risk the unknowns and uncertainty of hospitality in this new space. https://lnkd.in/ebqmTVCp

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Check out these courses! They shaped my leadership style and techniques in an AMAZING way! #leadership

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""As a CEO leading amazing teams in the hospitality and franchise industry and an adjunct professor at the University of Florida, I endorse Dr RACHEL JC FU's textbook, AI, ML, and Robotics in General Business. This book aims to equip students and industry leaders with the knowledge and tools to elevate customer service, enhance ROI, and craft impactful branding strategies in the AI era. By leveraging insights into digital marketing and smart logistic supply chains, businesses can not only meet but exceed the evolving demands of modern consumers. Dr. Fu bridges theory and practice, providing actionable frameworks for maintaining a competitive edge in today’s dynamic service industries. This book is a must-read for any professional committed to sustaining leadership in the rapidly transforming landscape of business and technology." So many exciting achievements happening at UF, the AI team driving research with #HiPerGator the university's supercomputer.

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What Miami needs right now is not another super high-end restaurant. Everyone keeps hearing about the opportunity in Miami, seeing what Major Food Group did here. But Miami during COVID is not what Miami is all the time. Now that Miami's grown—even if it grows 200, 300, 500%—there still aren't enough people to fill all the seats at these super high end restaurants. You can't keep building multi-million dollar restaurants and expect them to be filled all the time. There is a lot of opportunity in certain sectors of Miami and South Florida, but for super high-end restaurants, there simply aren't enough people to fill the seats. Zuma, Novikov, COTE, Dirty French, Le Petit Maison, Four Seasons—they're the best of the best. The top 10% are doing great, and they’ll always do great. But if you're thinking about starting a business in Miami right now, especially in the food, beverage, or hospitality space—don't open a super high-end restaurant. Don't open a place that's going to cost over $200 per person. There are only so many of those customers available. Shout out to Felix F+B Hospitality Leasing Brokerage for being the first to sound the alarm. The Marketing Department #MiamiFoodBusiness #RestaurantIndustry #HospitalityGrowth #BusinessStrategy #LuxuryDining #MarketSaturation #FoodAndBeverage #Alanphilips #Brand #Cmo #Miami

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🗓️ On August 20th at 11 AM EST. Comment "TRAINING" to register. 💼 Running a successful restaurant isn’t just having great food—it’s having the right systems in place. Join me on Aug 20 for a live training where I’ll share the secrets behind my 12 thriving restaurants.  Plus, get my productivity workflow worksheet, but only if you show up live. 📈 Comment "TRAINING" if you’re ready to streamline your operations. Let’s make your business work for you! Plus, get my productivity workflow worksheet, but only if you show up live. 📈 Comment "TRAINING" if you’re ready to streamline your operations. Let’s make your business work for you!

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Restaurant owners, what’s your growth plan for 2025? Are you adding locations? Boosting marketing efforts? Or… have you considered transforming your most popular menu item into a CPG retail product? Consumers already love what you’re known for—now let’s get it on grocery store shelves and drive a profitable new revenue stream. Let’s map out your 2025 strategy together. Book a call today using the link in my profile, and let’s talk about taking your restaurant brand to the next level. Schedule a time on my calendar today: https://lnkd.in/gG2mNB-a or email me at [email protected]. P.S. We handle EVERYTHING from R&D, packaging, manufacturing, distribution, brokerage and sales through our proprietary Menu to Market System. That means no added head count, no retail expertise required on your end.  #MenuToMarket #CPG #restaurants #growthstrategies #groceryindustry #grocerystores #grocery #cpgbrands #foodindustry #restaurantgrowth

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In the culinary world, chefs and bakers have distinct approaches to creating food. Visionaries and Integrators can be viewed in much the same way. Visionaries are idea-driven, adaptive, and thrive on flexibility, much like chefs. Integrators, on the other hand, are methodical, precise, and focused on execution, qualities that define bakers. Capitalizing on the Personal Core Focus of each can lead a business to a Michelin Star level of greatness (aka Rocket Fuel) regardless of your industry. So, are you a chef or a baker? 🤔 Jonathan B. Smith has your answer: https://lnkd.in/gXunKM-7

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In the culinary world, chefs and bakers have distinct approaches to creating food. Visionaries and Integrators can be viewed in much the same way. Visionaries are idea-driven, adaptive, and thrive on flexibility, much like chefs. Integrators, on the other hand, are methodical, precise, and focused on execution, qualities that define bakers. Capitalizing on the Personal Core Focus of each can lead a business to a Michelin Star level of greatness (aka Rocket Fuel) regardless of your industry. So, are you a chef or a baker? 🤔 Jonathan B. Smith has your answer: https://lnkd.in/guSe6dUp

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In the culinary world, chefs and bakers have distinct approaches to creating food. Visionaries and Integrators can be viewed in much the same way. Visionaries are idea-driven, adaptive, and thrive on flexibility, much like chefs. Integrators, on the other hand, are methodical, precise, and focused on execution, qualities that define bakers. Capitalizing on the Personal Core Focus of each can lead a business to a Michelin Star level of greatness (aka Rocket Fuel) regardless of your industry. So, are you a chef or a baker? 🤔 Jonathan B. Smith has your answer: https://lnkd.in/g_6ZSvZV

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In the culinary world, chefs and bakers have distinct approaches to creating food. Visionaries and Integrators can be viewed in much the same way. Visionaries are idea-driven, adaptive, and thrive on flexibility, much like chefs. Integrators, on the other hand, are methodical, precise, and focused on execution, qualities that define bakers. Capitalizing on the Personal Core Focus of each can lead a business to a Michelin Star level of greatness (aka Rocket Fuel) regardless of your industry. So, are you a chef or a baker? 🤔 Jonathan B. Smith has your answer: https://lnkd.in/gYccmH-z

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To good not to share

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Your bookkeeper records the transactions, while your accountant offers tax strategy and compliance. As your restaurant strategist, I am here to help you make good business decisions based on the financials. Comparing your business against industry benchmarks will uncover major opportunities to improve your bottom line. Need help? BOOK NOW! IG link in bio Visit: www.angelavendetti.com #angelavendetti #restaurantgrowth #restaurantsuccess #restaurantconsulting #growyourbiz #knowyournumbers #restaurantprofitability #sbafinancing #restaurantowner #restaurantlifemadeeasy #delegate #menuengineering #restaurantmarketing #restaurantcoach #virtualclasses #liveclasses #restaurantstartup101 #restaurantstrategist #profitabilityandgrowth #marketingandmenureboot #restaurantmanagementcoaching #profitandlossreview #restaurantfeasibility

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