The Restaurant Formula

Maines Paper & Food Service, Inc. is partnering up with Gerry O'Brion to continually bring our customers new ideas to help improve what they are already doing. We will be releasing new articles and videos throughout the year with helpful tips.

Gerry O’Brion is a marketing speaker and author who translates big brand strategies into knowledge that any business can use to win in the marketplace. O’Brion’s presentation drives growth with companies of all sizes from small businesses to billion dollar brands.  After earning his MBA at the University of Michigan, he worked with Procter & Gamble on brands such as Crisco, Tide, Mr. Clean, and Spic & Span.  Moving forward, at the Coors Brewing Company he managed Coors Light, a $2 billion business.  He then became VP of Marketing for the $1.5 billion Quiznos restaurant chain.  Most recently, O’Brion became VP of Marketing for Red Robin Gourmet Burgers, a $1 billon brand.

The Restaurant Formula

“As a Marketing Speaker, I’m known for distilling big brand strategies to techniques that any business can use. When I speak to an organization I’m committed to each audience member taking real action in their business from the information they learn. The Restaurant Formula will help you build a powerful and profitable restaurant brand.  Ignite your restaurant by using the strategies from the most successful restaurants. This experience is perfect for business owners, executives and managers.”

What you’ll learn:

    Assessing your restaurant’s competitors, & customers
    Your concept statement
    Critical success factors
    Execution (turning hard work into profit)

What people are saying:

“I can’t even begin to tell you how valuable it was for me and my company – thank you for the motivating and USEFUL information!”
          Sara O’Neil, North Star American Bistro & Catering

“It provided us the direction we needed to grow and make money in our business. It cleared a path for us to know what to do.”
          Allan Fanning, Owner, Southern Classic Fried Chicken

“Something anyone could benefit from, regardless of how much experience you have. It’s great stuff.”
          Sam Talkington, Owner, Podnuh’s Bar-B-Que

“I’ve been in business for 19 years and now I’ve got some specific ideas to change my service to not just be at par, but above par.”
          Shane Rodgers, Shane’s Seafood & BarBQ

Learn more:

To learn more about the Restuarant Formula program, click here.

Become a Customer

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