Overview

"The statistics are infamous with anyone in the industry-newbie or veteran. Many restaurants never make it past year one, and even less make it to year five. But why? What's are the causes of such high rates of failure? While one can argue for one cause or another, the truth is that it's rarely one thing that causes failure. Instead, it's usually a perfect storm of multiple causes that lead to a failing business model. It's my belief, that most, if not all, of these causes could be avoided through an understanding and adoption of branding best practices. I know what you're thinking: ""of course the branding expert thinks it's a branding problem,"" but hear me out. Branding is a strategic endeavor that is meant to guide every decision in a restaurant's business. From operations to human resources, culinary innovation to, yes, visual and verbal identity design. When the strategy is fully adopted and used, decisions are made much clearer. Saying ""no"" to a poor space or bad menu item becomes much easier and innovation becomes much more comfortable. When true branding best practices guide the development and growth of a restaurant concept, the risk of failure is reduced. In The Bullhearted Brand, I seek to lay out the foundational elements and details about creating and scaling restaurant brands. I infuse knowledge with real-world experiences throughout the pages and leverage stories, fables, and folklore from around the world that use the bull as the hero. Through these stories, real-life accounts, and expertise garnered from nearly 20 years of experience, my hope is to fuel the courage, conviction, and empathy required to lead the charge for your bullhearted brand."

Full Product Details

9780990615521

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Reviews

"""Joseph has spent a lifetime amassing knowledge, and so generously gives it all away in this book. Required reading for chefs and operators looking to take their brand to the next level."" - Chip Klose, Restaurant Consultant and Host of the Restaurant Strategy Podcast ""Building a restaurant brand is hard work, but Joseph's brilliant new book ""The Bullhearted Brand: Building Bullish Restaurant Brands That Charge Ahead Of The Herd"" will give you a playbook of how to build a brand, but not in the conventional ways you think about. As Joseph shares in his book, good food and good service are not enough. You need to embrace your competition and create shared goals in the space in which you operate. This is such great advice. We are all fighting for the same share of stomach in an ever-growing restaurant space, and the sooner we figure out how to embrace each other and learn from each other, the better. It takes courage and empathy to build your brand, and this book shows you how to do it."" - Bobby Shaw, COO of Sheridan's Unforked and Podcast Host of Cutting Onions"

Joseph has spent a lifetime amassing knowledge, and so generously gives it all away in this book. Required reading for chefs and operators looking to take their brand to the next level. - Chip Klose, Restaurant Consultant and Host of the Restaurant Strategy Podcast Building a restaurant brand is hard work, but Joseph's brilliant new book The Bullhearted Brand: Building Bullish Restaurant Brands That Charge Ahead Of The Herd will give you a playbook of how to build a brand, but not in the conventional ways you think about. As Joseph shares in his book, good food and good service are not enough. You need to embrace your competition and create shared goals in the space in which you operate. This is such great advice. We are all fighting for the same share of stomach in an ever-growing restaurant space, and the sooner we figure out how to embrace each other and learn from each other, the better. It takes courage and empathy to build your brand, and this book shows you how to do it. - Bobby Shaw, COO of Sheridan's Unforked and Podcast Host of Cutting Onions

Author Information

Joseph Szala founded Vigor, a restaurant branding strategy and design agency in 2003. Since then, he's led the charge for over 200 restaurant brands across the country. He founded Grits & Grids, the number one website dedicated to sharing design and branding for restaurant, beverage, and hospitality brands. Joseph also serves as host to the restaurant branding podcast, Forktales, where he converses with industry leaders on current hot button topics facing the restaurant world.

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