Details: A Break-Down of Everything You Get in My "The 5 Hour Restaurant Work Week: Work Less, Make More and Have a Life, too System
Someone who wants to get started fast can grab the marketing materials and immediately use those to increase the number of new customers and referrals.
In addition, you'll have all the long-term materials you need to grow every aspect of your restaurant business.
Here is just a small samples of the fully done marketing pieces you will get on the marketing templates DVD....
- How to create a flood of visitors to your restaurant almost immediately with an ad targeting Birthday celebrants. Birthdays are the number one eating out holiday, they rarely eat alone, and their groups spend more.
- An ad that will transform any slow period into some of your busiest. Once you know the secret, you'll find this is a super strategy to never again experience a slow time.
- The Insider secret of turning Valentine’s Day to Valentine’s Month and all the extra income this means for you...apply this strategy to almost any holiday for an immediate jump in sales.
- Loyalty VIP Clubs. Here are the tools to build an “iron cage” around your customers so that they will return often and bring them friends with them.
- All the templates to build a Referral Marketing System for your restaurant. This is an effective but low cost method of catapulting your business through the roof...
Take away everything else I know, but leave me with referrals...and I'll build a very successful restaurant business
CD 1
How You Can Successfully Market Your Own Restaurant...
In Any City Or Economic Climate
On the first CD in the package, you'll discover:
How changing your advertising using our simple systems produce better results, more bang for your buck, and stand out from the advertising clutter...generating the customers YOU WANT faster than ever before.
Simple ways to test your marketing and advertising results. Only a small portion of your advertising is bringing in customers...know which elements to keep and which ones to dump with this easy plan.
A totally FREE marketing strategy that could double or even triple your results...without costing you a single additional penny in advertising.
3 methods that set up a “steel cage” around your customers…protecting them, making them loyal to you, and ensuring the future of your restaurant profits
Five essential components that drive the results of all marketing. Miss just one of these essentials, and the results drop...sometimes dramatically.
CD 2
How to Attract New Customers into Your Restaurant
CD two takes you to the next level and shares how to attract new customers into your restaurant. As you already know, without a fresh stream of new customers trying your restaurant, your business would dry up and die. You'll discover:
How to find the big idea that sets your business apart and makes you unique in the marketplace no matter how competitive it is.
8 Simple, proven strategies guarantee you a steady stream of customers coming to your restaurant, AND viewing you with the respect usually reserved for their local news anchor, favorite college coach or politician.
The easy way to identify your ideal customer and how to use that knowledge to find more customers like him or her.
How to find and develop “Centers of Influence” that will help drive large groups of new customers through your doors.
The way to determine the Lifetime Value of a Customer (you may be surprised at just how high this number can become) and why this value influences all of your marketing and customer interactions.
CD 3
How to Implement a Proven Referral System
For an Avalanche of New Customers At Little Or No Cost Whatsoever
The next step in your marketing is putting together a Referral System. Find out...
#1 Secret Top Restaurateurs use to tap into the dominate emotions of their customers...and why doing so gets your customers to bringing their friends and business associates to become your loyal patrons.
How this powerful strategy is “word of mouth” marketing at its best...knowing this connection will enable you to maximize this marketing tactic for the best returns.
How every restaurant can apply this strategy immediately to increase sales…executing it this way will slash implementation time in half and double the speed of other marketing tactics.
Why it does NOT require a closet full of money to start reaping the benefits! A very low upfront cost marketing strategy that will increase your business…without incurring the high costs of other advertising mediums.
The basics of how to set up a powerful referral system correctly (use the wrong type for your restaurant and you'll be cutting your sales from this tactic by 50% or more).
CD 4
How to Generate Maximum Traffic Fast With
“Done For You” Marketing Strategies and Templates
Marketing ideas and marketing implementation are like two sides of the same coin. Taking everything you know and turning it into a systematic process for generating new customers and repeat is tough. That's why I've done it all for you. In CD 4, I explain in detail the strategy behind each of the 35 “Done For You” templates in the DVD. Use this CD to learn about each of the 35 strategies so you can quickly implement them to generate maximum traffic to your restaurant fast...
5 big traffic strategies that produce the right targeted customers for your restaurant...ones that spend money with you, consistently return, and recommend you to everyone they know.
A Mystery Shopper tactic that will draw new customers as well as repeat customers to your restaurant and, at the same time, give you valuable feedback on how to perfect your product...increasing your numbers in every other area.
How to use our custom "new resident" marketing piece to personally connect and magnetically attract new community members into your restaurant.
Why several of these marketing pieces may eliminate the phrase "buy one get one" from your vocabulary...as you see the incredible results demonstrated with this NO DISCOUNT advertising strategy.
Why this one discount option that works like gangbusters...is an exception to the discounting rule, and how it can help you fill your restaurant without hurting your profits.
CD 5
How to Create a Marketing Plan That Runs Your Marketing For You
Let’s review what you already know. You need to implement your marketing in order to drive new and repeat customers to your restaurant. And, it is critical that your marketing is implemented no matter which “crises of the day” is going on. To make sure your marketing is working like clockwork to bring in consistent business, you need an effective marketing plan that you don't have to think about.
On this CD you'll discover...
How to create a powerful, step-by-step, living marketing plan which will serve as a practical and actionable blueprint for your success. (A lot of stress and wasted effort comes from "running hard" everyday without a clear, well defined, step by step, practical plan.)
The essential factors to consider when constructing a powerful marketing plan. Price and Product are just two of these factors...wait till you see how all the others affect your daily profits.
How to setup your marketing plan so it's automatic and consistently filling your restaurant...eliminating that dreadful up and down spiral so many restaurateurs find themselves suffering with.
How to know if you've spending enough on repeat business compared to new trials...and how this simple factor can transform your advertising results almost overnight.
How to find the right custom marketing mix for your restaurant...not for your buddy's restaurant, the one across the street, or the one in a different area of town.
CD 6
How to Break the Chains
of Mental and Physical Slavery To Your Restaurant
Why the mindset 99% of restaurateurs have been programmed with is holding you in slavery to your business...instead of freeing you to create the life your dream of and your family deserves.
How a simple 2 hour exercise can immediately free up 20% of your time...from this day forward.
How to focus in on the personal roadblocks holding you back from success, financial freedom, and a fulfilling life.
Why all that old “bottom line” BS kept me stressed out, working like a manic 361 days a year, and robbed me of time which could have been spent with my family...and how you can turn all this around.
5 simple strategies you can use to prioritize every task in your restaurant so you can stop reacting to the “fire of the day” and get focused on the tasks which bring in the majority of the profits.
Kick the soul sucking and passion killing traps of “working for work’s sake” and “working to feel worthwhile” – to open the door to earn more, work less, and finally enjoy life.
What’s the difference between being the “Boss” vs. the “Owner” and which one is right for you. It may surprise you, but this tiny difference may be holding you back from the respect of your employees and the results in your restaurant.
CD 7
Tools To Make the 5 Hour Restaurant Work Week a Reality for You
Easy strategies to blitz through the mind-numbing book keeping and accounting drudgery. You will have your finger on the financial pulse of your restaurant…in only one hour a week
Is your Chef holding you and your restaurant hostage? You’ll no longer be at the mercy of these greedy, arrogant, and overbearing leeches. Just adopt my simple recipe development strategies
Plagued by massive turnover in your restaurant? Use these hiring and training techniques that will make your restaurant a “coveted place to work”.
The secrets to designing your menu so that it will be your most effective sales tool for increased profits
The best method to streamline your menu research and development process – making your menu more interesting to customers … and more profitable for you
Choose and hire the right assistants for specific tasks that will free you to do only those parts of the job you enjoy and are good at.
CD 8
The 4 Wall Marketing Plan to Increase Profits,
Save Money, and Free Up Your Time
Why the 4 wall Marketing Plan will allow you to save money while increasing profits...and allow you to spend more on outside advertising IF you choose to expand your restaurant.
How to determine your Unique Selling Position and how to use it to virtually eliminate the competition in the eyes of your loyal customer base.
Why knowing the difference between service and hospitality allows you to give your visitors an experience they will remember and share with others...catapulting your sales into the stratosphere.
How to turn your customers into raving fans with the exclusive “Angelina Jolie” technique for training your servers.
How a proven “sampling” tactic can reinforce your Unique Selling Position, add loyal customers, and add to the average ticket size.
"The 5 Hour Restaurant Work Week: Work Less, Make More and Have a Life, too System"
Edmund Woo had been a skillful, hands-on, independent restaurant owner for the past 25 years... one of the few people who can talk with credibility about successful restaurant marketing not because he learned it but because he’s DONE IT!”
Jim Laube, Owner, www.restaurantowner.com
“Edmund has a tremendous passion for solving the problems of the independent restaurateur. As a marketer, he has developed and adopted simple but highly effective marketing tactics that are both affordable and effective.”
Tucker W. "Bill" Main, Restaurant consultant; FCSI, former chairman California Restaurant Association
Running a successful restaurant is difficult enough...but running a successful restaurant with a specific niche makes it even more difficult. All of this qualifies Edmund Woo, owner of Saskatoon -- a "wild game cuisine" concept -- as a member of that special breed of "celebrity" restaurateurs that take on culinary challenges and win.
From the back of the house to the front; from the operations to the marketing, Edmund knows that it takes more than a great restaurant serving great food to win customers over for life. It takes "wooing" your guest and potential customers in the marketplace. In doing this, Edmund's excellent adventures in marketing, specifically in the area of direct response, have accelerated Saskatoon's growth to become one of the leading restaurants in South Carolina.
Joel Cohen, www.restaurantmarketing.com
“You can have a restaurant
full of raving fans.”
Being that I have been in marketing for over 26 years, my eyes and ears are always keen to discover new idea's and approaches for maintaining clients and attracting new ones. As far as my knowledge of restaurants are concerned, I practically eat out all of my meals in every venue imaginable.
Therefore, I can confidently state that Edmund Woo's unique approach to driving clients to his door, surpassing their palates expectation, and providing superior service in a warm and inviting environment are keys to his huge success.
As a customer, Edmund's marketing approaches go well beyond casting a big net with e-mail blast and Valpak mailers. Edmund personalizes his marketing strategies which makes me, the customer, want to return to his restaurant frequently.
If you are hungry for more success, I strongly recommend you seek out Edmond's knowledge.
Thomas Cabaniss, Zebra Dazzle, the creative group
My wife Billie and I have been coming to Saskatoons since we got married. That was 16 years ago. We love Saskatoons. We eat there so much, everyone knows us and what we're going to order. Unless we change it up.
I'm in the restaurant business to. So I'm always "observing and comparing". It drives Billie crazy, but that's how most restaurant folks are.
I have been fortunate enough to eat at some of the finest restaurants across the the nation. Even a few international. But Saskatoons is by far the BEST restaurant I've ever eaten in. The food is amazing, the service is second to none and the total dining experience is incredible. Plus, it's nice to have everyone know your name, favorite table, drink, entree and sides and dessert. Which is the very best Bread Pudding in the world!!!
Edmund, Renee, their children and the staff, are just like family to us. When we eat there, it's like going to a family dinner.
We are truely blessed to have found this little slice of heaven on earth. As well as the friendships we have built over the years. Thank you all!!!
Timothy Davis
President
Upstate Restaurant Group Inc
After having dinner at your restaurant last week I felt I needed to let you know about my experience. After a friendly greeting at the door we were shown to a lovely table for two with the perfect amount of room (some tables are too small these days). We were immediately greeted with a friendly smile and the server actually told us his name. Steve was not only prompt but extremely knowledgeable on the menu and wine list. He recommended the Emu appetizer (not on the menu - he had it made special), the Ceaser salad, the Elk entree and Filet Mignon. Also Steve recommended the St. Hillaire Cote du Rhone as the perfect wine for our dinner.
Upon the first bite of the Emu we knew we were in for something special. The red meat bird was so tender and I want the recipe of the marinade. Moving to the salads we were continued to be impressed. The lettuce was cold and crisp, the dressing was just right, and the bowl was chilled also. It has been quite awhile since I have seen so much attention to detail. Then the entrees arrived. I was overwhelmed with the Elk. Once again grilled to perfect medium-rare. Being so tender I cut it with my fork. The flavor of the cut of meat mixed with the hickory grill and the garlic mashed potatoes were to die for. My date's Filet was the same way, outstanding on all aspects. Also our waiter's suggestion on the wine was the icing on the cake.
We cannot wait to come back the next time we are in Greenville and wish you would open a Saskatoons in Charleston.
Joe Gambrell
Vice-President Marketing and Sales of SC
Grapevine Distributors - Certified Sommelier
Atmosphere, Friendliness, and most of all unique and diversified well prepared entrée selections, has made Saskatoon our GO-TO–Restaurant for many years! We enjoy Owner Edmund Woo and his family making a point to greet and check on patrons, as well as his own special way of staying in touch with our family for pricing specials regarding Birthday and Anniversary celebrations. We also enjoy taking out of town guests to Saskatoon for it’s one of a kind atmosphere, certainly another feather in Greenville’s cap! We highly recommend a visit to Saskatoon. Your first visit won’t be your last!
Tom and Ashley Bates
We love the Saskatoon experience--delicious game, steaks and seafood, and fabulous desserts. The service is very friendly and super-attentive every time. The exotic sampler appetizer plate is a lot of fun to share with friends and family. Pat's personal favorite is the wonderful, tender Ostrich filet; and Don loves it when yak is on the menu. Dining at Saskatoon is like stepping into a comfortable, rustic north woods lodge, with a menu you're not likely to find anywhere else in the region.
Don and Pat Kilburg
Saskatoon is absolutely my favorite restaurant in the SC upstate! It’s a great place to take out-of-town guests for something out of the ordinary or for standard fair; it’s also a friendly place to visit regularly with local friends and family. The food never fails to exceed expectations; and the service is consistently second-to-none. Our company has used Saskatoon for several company dinners; and our employees now request it for large group events. Edmund and Renee Woo and the entire Saskatoon staff treat us like family. Check out Saskatoon….you will not be disappointed!
Rene' Barton
Procurement Manager
I’ve been involved in several restaurant concepts with Edmund Woo. No one has worked harder or thought more out of the box than him. His concepts have been unique, his know-how and organization beyond reproach and most of all his dedication to succeed, excellent. I don’t know a finer restaurant man.
Lance Tasciotti
Make MORE MONEY in LESS TIME by using a successful restaurant marketing system that has been proven to dramatically boost the number of new visitors coming through your door
How to become your local market's restaurant celebrity star...immediately separating and placing you above all the competition
3 Simple Hiring and Training Techniques to eliminate the massive plague of turnover taking place in most restaurants by making your restaurant the "coveted place to work"
Easily find the best prospects for your restaurant and convert them into raving fans who come back often, bringing their friends and family with them.
How to wrench your life back from your restaurant so your restaurant and its income live to serve you and your family instead of the other way around
Many restaurant owners find their dreams of being their own boss and experiencing financial freedom quickly turn into a nightmare of 110 hour workweeks and small profits. So...
"How Did An Independent Restaurant Owner From South Carolina Make More Money, Reduce His Stress, and Finally Get His Life Back...
While Working As Little as 5 Hours Per Week?"
Best of All, What He Discovered Can Work In ANY City Or Type of Restaurant...ESPECIALLY in Today's Recessionary
One of the little discoveries I made was that many of the popular restaurant consultants have never run a restaurant of their own. Those that had, sold out 10 or more years ago...and a restaurant for them in today's climate would be a nightmare they wouldn't know what to do with. Frankly, some of these “gurus” couldn’t boil an egg if their life depended on it.
You see, for the last several years of my own restaurant career and despite the recession, I have not only survived, but thrived!
Again, all done while working less hours… many weekends off!...weeks of vacation with my wife and young children...actually "part-time". NOT because I am some type of great chef. But because I had a SYSTEM THAT REALLY WORKED to deliver me high quality customers every day like clockwork.
But it wasn't always like this...
I started my first restaurant fresh out of college
back in 1980. It was a hole in the wall Chinese
take-out joint in the local mall.
With no real training, I had followed my
immigrant parents into the restaurant business.
For many years, I did what most restaurant
owners do: I simply copied what all the other
restaurant owners were doing around me ...
only I did more of it.
It seemed pretty simple: If you want to succeed, you had to have good food and a good location. Work hard every day and watch and save all the pennies that you can. And, when all else failed, work harder.
Little did I know...this was totally wrong advice.
Obsessed with the desire to succeed, I began to work harder in my restaurants than I had at anything before in my life. I still did the same things that other restaurant owners did. Only I did more of it. I worked harder, longer hours, spent every waking moment at my restaurant.
The next years were a blur of non-stop work. Every couple of years, I would open another restaurant, but along with this new business, came more and more work - more and more hours. The money was good, but I spent every waking hour in my restaurants. I’d start the day off working lunch, then to another place for dinner and then finishing the day doing the closing duties at my bar. These were 16-18 hour days, and when I did sleep, I dreamed of what I would do the next morning. It was like I'd reached the point of no return...
A little crazy, huh? But, my parents, who were first generation immigrants who made their living by working early morning till late night in their restaurant, every day for year upon year, pounded into me that I could not work less and expect to succeed.
That little take-out joint eventually grew into a mini restaurant empire - four restaurants-some pretty decent cash flow. So, I was living the good life then, wasn’t I?
In other words, I was even more of a lunatic
than nearly every restaurant owner that I knew
Somewhere along the way, something changed. The spark that kept me going was starting to fade. I was developing a real distaste for getting up every morning to go to my restaurants, interacting with my staff, talking to customers. I was terrified I wouldn't be able to keep up the pace. I was burning out.
Ironically, despite how hollow and frightened I was feeling, I was making good money, and by most criteria, a “success”.
Then all of a sudden, life threw me a curve
I got married and had kids.
Then my 90 year old mother came to live with me.
I promised she would NEVER go to a nursing home.
Now my life was being pulled in all these different directions.
Taking care of my mother became my full-time job although
I would never call it a job. It was an honor...but still it took time
that used to be spent at the restaurant.
If you or anyone you know has taken care of an elderly parent,
you know it can be tough. For me, it became a blessing
in disguise also...
At times I felt like my head was going to explode. My priorities changed.
I couldn't work any harder than I was working, and I had no more hours to give.
The "work like a maniac approach" had given me "outward success" - but there was no way I could sustain that success especially with the added responsibility of taking care of my mom.
Its price was too high. I had become a "machine". I see many restaurant owners following this path: for some short period of time, they achieve a measure of success just by outworking everybody else in town. They win the sprint.
But they can't do the marathon. Others run out of gas even before seeing success. Either way, this "model" of work like a crazy mad dog is WRONG.
I know at times that you've worked just as hard as I've described, and that you think: there must be a better way. Well, I'd like to share a much "better way" with you so you can learn from my mistakes. Let me explain.
I finally realized that doing MORE of what I was doing was NOT going to make me happy. I had to work less, not more. I wanted more peace of mind, not more pressure. I didn't want a sharper saw either; I wanted a chainsaw. My earnest, determined search began.....
I studied successful businesses and attended seminar after seminar. I literally spent thousands of hours and dollars, trying different ideas and approaches. Gradually, a true "system" emerged; a "formula" or series of steps that, combined, revolutionized the way I got my customers.
A business that feeds your life, Rather than one that feeds upon it
Not long ago, my nine year old daughter, Eryn asked
me to perform in a Christmas Play with her at the
local children’s theater. Now, this was a commitment
of pretty much all of November and December. And,
on all weekends, yes, the performances were on
Thursday, Friday, Saturday and Sunday for the first
two weeks of December, the two busiest weeks of
the year for my restaurant! Five years ago, I would
have said, “No way. Are your out of your mind?”
“Did you do it”, you ask me? Of course, I did. I wouldn’t have missed it for the world and I cherish the memories of that experience with my daughter. And, the entire holiday season of that year…
My restaurant was open, and had one of the best seasons that we’d had in a while, and it all happened without me...
Here's How You TOO Can Take Back Your Life...
While Growing Your Restaurant and Your Net Profits
Applying this System allowed me to make more money while putting in half the hours
How badly would you like to increase your income this year while cutting your work time by half?
Think about that very seriously, because you can do exactly that. I don't know, maybe you could use more time with your family. Maybe you'd like to play golf three times a week (my passion is the martial arts which I do 5 times a week). Go to more football games. Or remodel your home (I did my kitchen last year). Or write a novel. Whatever your "lifestyle dream" is, the time to live it is right now - not when you're 60 or 70, with carpal tunnel in your hands and bad feet from all the years in the restaurant.
Imagine a System that can free you to the extent that…
In Addition To Everything Above, You'll Receive A BONUS CD
Worth Considerably More Than The Cost of the Entire Package...
“How To Make Yourself the Food and Restaurant Star of
Your Market Place Using YouTube”
People love celebrities. Your customers love celebrities. And, frankly, with all of the shows on the Food Network as well as other television stations, people are being introduced to the idea that restaurant owners can be or are celebrities.
At the same time, YouTube has emerged as the “go to” vehicle for the common man to showcase his videos. So many people are on YouTube that it has become the number two search vehicle on the internet right after Google. In this valuable bonus CD, we will discuss:
How you can use YouTube to show case your marketing promotions...and how you can use the videos to maximize the return of every promotion.
4 Steps to using your YouTube videos to boost your restaurant website search engine rankings
5 mistakes that “newbies” make when beginning to make videos to promote their businesses and how you can avoid them
Find out exactly what you need in equipment to be a Food and Restaurant Star...you’ll be surprised at how inexpensive and affordable it is to get started.
Ten different kinds of videos that your customers and potential customers want to see…give these to them and you will become their “Iron Chef”.
When you become the Food and Restaurant Star of Your Market Place, customers will flock to your restaurant just to see you because they want to be in your presence. You will never have to send out a coupon again as your restaurant will become the place to see and be seen in!
This is An "Insane Bargain"
You will be shocked at just how much value all these systems are where you can simply plug them into your business.
Altogether you get:
- 7 CDs Outlining the 5 Hour Restaurant Work Week Marketing and Work Less Hours System to help you build your own restaurant empire
- 1 CD on how to create a powerful, step-by-step, living marketing plan which you can develop your own personal marketing plan that will serve as a practical and actionable blueprint for your success.
- 1 Treasure Chest DVD with 35 “Done For You” Marketing Strategies and Templates so that you can jumpstart your marketing and starting driving a herd of customers to your restaurant quickly.
- Bonus CD Containing “How To Make Yourself the Food and Restaurant Star of Your Market Place Using YouTube” that will share with you on how to become a Celebrity Restaurant Star with all of the benefits you’d expect to come along with it.
- The Transcript for each CD so that you can study each CD in detail and also review when audio is not convenient…make your own notes here so that you can maximize your exposure and retention of these valuable secrets that will change your life!
If you were to hire me to write just these marketing templates for you at my daily rate of $1,500, it would cost you $15,000-$25,000. That's because I include all the marketing tools and templates you need to get started...and it equaled a LARGE investment of my time.
But that's way too much for the average restaurateur to afford...
So I'm going give you the entire course package...everything you need to grow and succeed while cutting your hours...in addition to the marketing templates at a fraction of the cost.
Normally you would expect this to be priced around $1,995 or more...IF it was written by one of the popular marketing consultants who has never even owned their own restaurant.
But the cost for everything above...including the DVD full of marketing templates you can immediately plug in and use...is only $995.
But for a limited time marketing test, you can get the entire package for JUST $495...
This discount price comes with one condition. I want your case study. As you put this material to use in your restaurant, growing your customer base and profits while freeing up your time, let me know what happens. I'm simply asking for permission to speak to you 6 months to a year down the road about how your life has changed for the better. Your story can become a case study to help others achieve the same results. Would you do that for me once you've received these results?
Once I have enough of these, I will remove the $495 discount price....
If you calculate the price per marketing template, that’s less than $12 per template.
Of course, this investment is all wiped away by just two or three new regulars. But you’ll get far more than just two or three new customers. I’ve used these strategies to generate hundreds of them.
If you were only getting the bonus “How to Make Yourself, The Food and Restaurant Star in Your Market” and nothing else at all from the package, you'd be way ahead. A local PR firm would charge you thousands just to get you started...and it wouldn't even come close to what you can do with this information.
You can be your local food celebrity...and earn the income to match.
But you don't just get the one or two items. You get the whole package for this low price...
Why Am I Providing You My Personal
Business Building Tools for this Low of a Price?
So, if I normally charge $750 to $1,000 to write just one of these large ads, not to mention all the additional items and bonus included, you might be wondering why I would let all 35 go for such a low price.
It’s simple really.
My primary income is from my own restaurant business. That’s what enables me to do a deal like this. Yet, I can’t do this forever…or my publishing company would go broke.
In addition, I still remember where I came from. And I know many new restaurant owners simply can't afford those $750 to $1,500price tags on new training products. Compare this course to ANY of them...and you'll see there is more value in this package than you've ever been offered before.
Moreover, by letting these amazing marketing tools be used by different restaurateurs to grow their business, you’re essentially getting a group discount. Instead of having to hire me directly and pay $15,000-$20,000 to have these empathy rich, no-hype ads written…you get the benefit of spreading the costs out.
Who else has offered to provide you with 35 of their proven marketing templates for you to use?
And I'm also going to give you a generous guarantee...
Test Drive "The 5 Hour Restaurant Work Week: Work Less, Make More and Have a Life, too System Risk-FREE for a Full 90 Days!
Listen to the CDs at your own pace and discover how you too can have the PURE FREEDOM of an Marketing and Restaurant Lifestyle System working for you.
You get everything above for a full 90 days without risk.
If at the end of that time, you’ve decided this system isn't right for you for any reason, if you do not generate more customers and are spending less time in your restaurant or, frankly, you're not 100% convinced this is everything I've promised and more....simply return the System for a full refund.
I can't guarantee you will make any specific amount of money because I don't know your background or your restaurant, but I can give you 3 months to try it out...It's your choice as I take all the risk for you.
Act Now...And Start Creating Your Dream Lifestyle
The "The 5 Hour Restaurant Work Week: Work Less, Make More and Have a Life, too System" Is the Roadmap For the FREEDOM You're Desperately Looking For...
The price is chump change when you compare it to the value contained in the course. In fact, I'd go so far as to say it's the bargain of the year...
Even if you never listened to a single CD.
I'll bet you never heard THAT before.
But I can still stand behind that statement.
How? Simply take the CDs and the Marketing Templates DVD and hand them to one of your reliable team members…maybe a server or a hostess looking for more hours. They don’t even have to go through all of the training materials. They can just use whatever of the templates that are right for you. You've now saved yourself WEEKS of work...plus you have a much more productive team member overnight!.
What is your freedom worth to you?
What is that lifestyle you've been dreaming of worth to you?
Hopefully quite a bit more than what I'm asking for here...
How long would it take you to discover this system on your own? How many failed businesses...and missed opportunities will take place?
Don't even think about this limited time price. Consider carefully just how much you're willing to give up to save a few bucks.
Remember, you don't have to make your decision today. Get the material in your hands. Try it out. Put it through the paces. Then decide if it's right for you or not. You have 3 full months to decide if this is the right system for you.
Yours in Success,
Edmund Woo
P.S. You get all 8 CDs and the Marketing Templates DVD with over 35 individual templates to Build Your Restaurant Empire and the Bonus on “How to Make Yourself the Food and Restaurant Star of Your Market.” Plus, you get 90 days to try it out...all for less than the Information Group Coaching class cost by itself. You have nothing to lose...and a new Restaurant Lifestyle to gain...
The 5-Hour
Restaurant Work Week
ISBN:978-0-9825901-0-2
Dear Fellow Independent Restaurant Owner,
If you've ever felt like your restaurant is literally sucking the life out of you, then you must find out these simple truths I discovered.
As you probably already know, the majority of independent restaurant owners end up with no personal life to speak of, a family life in disarray, working like dogs, on call 24 hours a day, 7 days a week, working weeks and weekends, and slaves to their success...if they reach success at all!
Today's challenging times have only made it worse.
The recession is putting a tight squeeze on restaurant owners. Food and beverage costs have continued to rise but, restaurants are reluctant to raise their menu prices when people are barely holding on to or losing their jobs. So, without the ability to pass on the higher costs, restaurant owners are finding every penny squeezed into even lower overall profits.
In order to make up the difference from the dwindling traffic and the higher costs, you might have found yourself working even more hours to a point of diminishing returns. You're working harder and harder...while less and less come in.
Sometimes you might even feel like your restaurant has become a black hole sucking in both your finances and your life.
I've been there. Not too many years ago, I was working 110 hours a week, 361 days a year. I never saw my family. My friends probably thought I was dead (unless they liked to eat out). I was stressed out and miserable. I made a decent living, but I didn’t have time to enjoy it.
It took a dramatic family health situation to totally change my view...which I'll share with you in a few moments.
Why Should You Listen to Me? As an Independent Restaurateur Just Like You,
I have a Proven Track Record in My Own Restaurants!
“I like my restaurant to have a little flair!”
My name is Edmund Woo. You might not know of me yet, but my name has become a restaurant star in my home town...with all the benefits you'd expect to come along with it. And I can show you how to do it too.
I've been in the restaurant business since I was a 10 year old child...and I've owned my own restaurants since 1980.
“My restaurant: Steaks Fish and Wild Game
going 17 years strong!”
“Edmund Woo teaching ‘You can create a restaurant business that works for you…’”
You’ll be able to transform your restaurant business into a high performance, low-stress automatic cash machine that gives you a good income while allowing you to work less than you already do. Key word: automatic.
Your spouse or significant other will NOT resent your career, will be proud of your success, and supportive of your goals.
You will actually have fun in the restaurant business.
Your children will recognize you when you come home at night!
And the good news for you is that my System is entirely replicable.
If you need to go somewhere, you don't have to reinvent the car, because that's already been done. You just pick up your keys, get in your car and off you go.
Well, my System is like that. It has already been invented, and I've tested and retested every single aspect of this System over and over, so you don't have to reinvent anything. You don't have to suffer, struggle or experiment. Like picking up a set of car keys, all you need to do is use it, and when you do use it, not only will your business change, but your life will too.
Promises You’ve heard before, right?
You may think I am just full of hot air and airy fairy ideas. But do one smart thing: set aside your natural skepticism long enough to really evaluate what I am offering and to make the decision you will no longer accept mediocrity in your life.
Now if you are who I think you are, you're already doing things to take you to a higher level. You read, you go to seminars, and you really work hard at your business. Yet, you're still looking for that "better way" or you wouldn't be reading this Report. "Hope springs eternal in the human heart". Well, I promise that I am NOT going to take advantage of your ambitions.
Yes, we all need to be inspired and motivated and even kicked in the butt now and again, but you need real world strategies that are proven to work in today's tough recessionary market.
Finally a Practical, Proven, Currently viable solution to your Frustrations in this Business
If you're ready to grow your restaurant business exponentially - I'll give you a solid, dependable, predictable plan and strategies that will ensure not only your financial health, but also give you the freedom and time to live the life you want to live.
So the question is.....
Are you ready to radically improve your income, means of acquiring customers, and entire experience of owning a restaurant?
Are you ready to accept nothing less than a balanced and financially-rewarding life on your own terms?
How can this be?
Well, the answer is simply this: I had learned and applied the important concept of leverage to everything I did. I effectively and efficiently leveraged my business with marketing, people and technology. Leverage is one of the critical tools I can teach you. (You may not start at this level. You may start by applying parts of my System just to your personal production, to make getting good customers a lot easier, and to accelerate your income. But very soon, you'll go beyond that and you'll use my System to add "time leverage" and literally transform your restaurant into a "real business".)
You see, it does NOT matter where you are in the business at this moment - just getting started OR just getting frustrated OR a grizzled old pro who thinks he's seen everything twice. Wherever you are, there's a matching "starting point" with my System, to VERY quickly and dramatically "re-engineer" your income, your work hours, your positioning in your market, your LIFE, for the better.
"Okay, Edmund, EXACTLY What Are You Offering Me (That's Different From The Other 42 Things People Will Try To Sell Me This Week)?"
A real restaurant works without you.
If your "restaurant business" requires you to go into work every day, then it's not a business yet. It's a job. That's OK. That may have been what you wanted.
A business is when your team and the systems in place create profits without you being present.
Think about a McDonalds for example. Does the owner have to go in to work every day? No. They might visit, and they might check on things. But it's a business for them, not a job.
You can create an restaurant business that works for you.
And you'll do it the same way franchises have done it for years. It's all about leveraging a team and systems. The biggest difference between the 5 Hour Restaurant Work Week Marketing and Work Less Hours System and most franchises is the cost involved. Acquiring the knowledge and benefits that my System can give you costs next to nothing compared to any major franchise. In other words, it's affordable for most anybody, anytime.
Basically, I'm sharing with you all of that, but without requiring you to get on an airplane, travel to come see me and take weeks out of your life interviewing me about what works and what doesn't. I've "boxed" it. I've made my "System" – the exact system I used for 5 years in my own incredibly successful business -- easily learnable, understandable and applicable,
step-by-step, day-by-day
You will receive real solutions for real problems you're experiencing today.
You’ll be able to take weekends off whenever you want
without the restaurant crashing and burning without you.
You’ll be able to get out from under the ridiculous workload most restaurant owners like yourself put themselves under. Most independent restaurant owners are working at least twice as hard as necessary to earn a good income. You probably are too.
You can choose to do only those things you love and are good at while the rest of your business runs smoothly and automatically without your constant interference.
“Your restaurant will serve you and your family instead of the other way around.”
"My mom was a blessing"
Work Less. Make More. Have a Life Too!
