Here is a quick recap of the Restaurant Mega CD...

• It has 10+ hours of audio training seminars
• 4+ hours of bonus audio interviews
• 15 chef/owner interviews
• 10 Q&A sessions
• 15 business articles
• 9 PDF bonuses (e-books, reports and guides)
• Sold separately it would all cost $850+
• Packaged together on Mega CD is only $147!
• The CD is made to play on computers, not traditional cd players
• There is a 100% Money-Back Guarantee!
• Special Bonus -- Get a 2nd copy of the Mega CD for free!

Audio Seminars (MP3's -- 45 to 70+ minutes in length)

• Delivering Service Wows! How To Get On The Same Service Page: The "Lefts & Rights" of Service
  
• Publicity Tips for Restaurant Owners, Chefs & Foodies
  
• Restaurant Public Relations: From A to Z
  
• Web Must Do's for Independent Restaurants: Making the Most of Your Internet Program
  
• Unlocking the Secrets to Analyzing Cost of Goods Sold
  
• 7 Must DO's to Controlling Labor Costs
  
• 10 SMART Systems to Reducing Profit Robbing Theft
  
• Restaurant Design & Concept Development
  
• How To Double Your Restaurant's Profits With Full Service & Drop-Off Catering
  
• How to Greatly Reduce Your Fees with Your Credit Card Processing Program

Bonus Audio Sessions (MP3's -- 10 to 35 minutes in length)

• How to Recruit "A" Players for Your Restaurant
  
• Using Online Restaurant Coupons
  
• Search Engine Marketing Overview
  
• Social Media For Restaurants: Video Communities
  
• Key Benefits of a Private Label Wine Program
  
• Customer Service Tips
  
• Sean O'Connell, Executive Chef Fontainebleau Resort, Miami Beach - Parts 1&2
  
• Online Ordering - Scotty's Brewhouse
  
• Online Ordering - Pockets and iMenu360
  
• Getting Your Managers on the Floor - Labor Scheduling
  
• Joint Ventures for Restaurants
  

Interviews (PDF's)

• Karen Binder, Madison Park Café, Seattle, WA
  
• Marcel Biro, Biró Restaurant and Wine Bar -- Sheboygan, WI
  
• Daniel Boulud, New York, NY
  
• Anthony Bourdain
  
• Jimmy Bradley, The Red Cat, New York, NY
  
• Dan Butler, Wilmington, DE
  
• Sanford D'Amato, Sanford Restaurant, Milwaukee, WI
  
• John Howie, SPORT & Seastar, Seattle, WA
  
• J. Joho, Everest, Chicago, IL
  
• Tommy Klauber, Pattigeorge's, Longboat Key, FL
  
• Michael & Susan Maddox, Le Titi de Paris, Chicago, IL
  
• Alex Ott, Master Mixologist
  
• Georges Perrier, Le Bec Fin, Philadelphia, PA
  
• Bernard Ros, Meli Melo, New York, NY
  
• Jay Shaffer, Shaffer City Oyster Bar & Grill, New York, NY

Q & A Sessions (PDF's)

• Local Charity Requests
  
• Competing on a Small Ad Budget
  
• Dealing with Side Work
  
• Grand Opening Ideas
  
• Handling Last Minute Guests
  
• Lowering Staff Turnover
  
• Lying About Reservations
  
• Pre-Shift Meetings
  
• Returning Half-Eaten Entrees
  
• Small Touches to Improve Service

Hickton Articles (PDF's)

• The Anatomy of Closing a Restaurant
  
• David Meets Goliath: A Contest to Attract and Retain Employees
  
• Desperate Restaurant Owners: Lessons From The Field
  
• Foolproof Restaurant Recruiting
  
• Formulating Successful Purveyor Relationships
  
• Guest Satisfaction
  
• Independent Restaurant Success: It's About Perception and Attitude
  
• Independent Survival: "Marketing From The Inside Out"
  
• Inventory Control Is Key To Controlling More Than Costs
  
• Opening a Restaurant: It All Starts With Passion
  
• Problem Employees (With Reader Feedback)
  
• Restaurant Risk Management
  
• Target Advertising
  
• Up-Selling vs. Overselling
  
• Who's Running the Restaurant?
  

Reports & Bonuses (PDF's)

• How to Automatically Turn New Movers into New Money for Your Restaurant
  
• The Restaurant Marketing Report
  
• Using Online Restaurant Coupons
  
• Publicity Tips For Owner's, Chefs & Foodies -- 51 Story Ideas
  
• Web Must Do's For Restaurants -- Bonus Handout & Seminar Outline
  
• 7 Must Do's For Controlling Labor Costs -- Seminar Summary Handout
  
• Rehearsal Guide: Role Play
  
• Rehearsal Guide: Communicating Effectively
  
• Rehearsal Guide: Body Language