Mark Khoder | Public figure
Mark Khoder
Phone: +61 1300 747 774
Reviews
to load big map
24.01.2022 Why It's Still Important To Be Active In Marketing Today Don't make COVID a valid excuse for people to forget your business. Show up always
22.01.2022 Reinventing your reception business during Covid-19
21.01.2022 Never Take Things For Granted Success happens when we stop taking things for granted. Get up early and be 10 steps ahead of your day.... Don't let fear stop you. Find ways to keep moving and pushing forward, even when you are anxious about the results. Treat your restaurant like a business, not a hobby. Set boundaries and communicate these to your family, friends, staff and vendors. And make sure they respect them. Invest, time, money and effort to work on your business; like setting up and improving your systems. This is your ticket to get yourself out of the rat race. Seek help. Don't do everything yourself. Delegate the things you're weak at doing and the things that aren't essential for you to do. So you can focus on high-level tasks.
21.01.2022 Just did an interview with our partner Ride On Australia. Watch it here https://www.youtube.com/watch?v=h-uc4ZmtEf0&feature=youtu.be
19.01.2022 On episode 10 of the Your SocialChef Show, Mark Khoder talked with Anton Levine, founder of Sweethearts Cakes. And discussed: How To Successfully Market and Pivot During Covid-19 Seen Ep 9? How to Overcome the Covid-19 Challenges in the Hospitality Industry?... Listen to Ep 9 here: https://apple.co/2CRtTjt Stay tuned about future episodes follow Your SocialChef Page: https://goo.gl/TjGCCC Your SocialChef Youtube Channel: https://goo.gl/8cX5SB Your SocialChef Show iTunes Podcast https://goo.gl/6Upznr Watch Mini Video Series Follow @markkhoder and @yoursocialchef Leave your thoughts in the comments
16.01.2022 Figure out a way to keep people buying from your business. Innovate always. Solve problems using all your resources.
14.01.2022 "Give it a go" - Mark Khoder At the end of it all, you always need to test, test, test, optimize, rinse and repeat.
13.01.2022 Advice for Restaurant Owners A lot of times we feel pessimistic about things if they’re going to work out or not. The fact is, we lose more when we don’t try. Listen to the full interview by watching @MarkKhoder IGTV
12.01.2022 From Zero To Hero Within 7 Days On episode 11 of the Your SocialChef Show, I talked to Marie Meek, co-owner of Bird’s Nest and discussed about how things look like when COVID-19 restrictions kicked in, and how they bounced & progressed in just 7 days. Watch the video and leave your thoughts below.
11.01.2022 Lead. Innovate. Thrive. To have the biggest breakthroughs in your restaurant business during a pandemic, you need to LEAD and INNOVATE, and as a result, you drive your business to THRIVE.
11.01.2022 Why You Should Offer Your Own Delivery During the show, I asked Marie about why you should offer your own delivery for your restaurant business. Listen to the full interview by watching @MarkKhoder IGTV
10.01.2022 Test Your Concepts & Offers. The more ideas you bring to the table, the more chances of knowing what offers would click and what would not.
10.01.2022 Restaurant Marketing Growth Plan During a Pandemic Are you running a hybrid business model yet? LEAD, INNOVATE, THRIVE.... To have the biggest breakthroughs in your restaurant business during a pandemic, you need to LEAD and INNOVATE, and as a result, you drive your business to THRIVE.
09.01.2022 Don’t let anything take control of your life. Here’s what you can do on a daily basis to help you overcome this.
09.01.2022 Why You Should Advertise Your Restaurant Business More During Covid 19? On this segment, I share with Sam and Deborah why telling your customers that you're open, especially during this time, would benefit your business more and in the long-run.
09.01.2022 On episode 9 of the Your SocialChef Show, I talked with Tim Kummerfeld, founder and head business coach of Foodie Coaches. And discussed: How to Overcome the Covid-19 Challenges in the Hospitality Industry Seen Ep 8? Being a Proactive QSR During COVID-19?... Listen to Ep 8 here: https://apple.co/3enK0SF Stay tuned about future episodes follow Your SocialChef Page: https://goo.gl/TjGCCC Your SocialChef Youtube Channel: https://goo.gl/8cX5SB Your SocialChef Show iTunes Podcast https://goo.gl/6Upznr Watch Mini Video Series Follow @markkhoder and @yoursocialchef Leave your thoughts in the comments
08.01.2022 Realign Your Compass Are you the type of person who gets easily swayed by shiny objects? Here's a good advice on how to solve it.
08.01.2022 On episode 8 of the Your SocialChef Show, I talked to Nuri Sadiku, owner of General Chicken Co. We discussed about: Being a Proactive QSR During COVID-19 Seen Ep 7? Leadership and Managing Response in Challenging Times? Listen to it here:https://apple.co/3bRPd4z ... Stay tuned about future episodes follow Your SocialChef Page: https://goo.gl/TjGCCC Your SocialChef Youtube Channel: https://goo.gl/8cX5SB Your SocialChef Show iTunes Podcast https://goo.gl/6Upznr Watch Mini Video Series Follow @markkhoder and @yoursocialchef Leave your thoughts in the comments
07.01.2022 Reinventing your reception business during Covid-19 On episode 12 of the Your SocialChef Show, I talked to Jude De Silva of The Grand Receptions and discussed how they reinvented their reception business during Covid.
06.01.2022 Why Special Kits Could Be A Good Idea To Bring More Customers To Your Business During Covid Let your customers take home something new or unique. An experience that they can only get from your restaurant during this "unusual times."
05.01.2022 Stop perfecting and start implementing. Perfectionism can lead to self-defeating thoughts or behaviours that make it harder to achieve goals. It may also cause stress, anxiety, depression, and other mental health issues.... Get real with your goals, challenge your negative thoughts, stop wasting time by multitasking, Practice not to hold others to your same standard, if they can get close to 80%, then this is good enough Remember this The Power of an Idea is in its Implementation"
04.01.2022 Negativity is Killing You Slowly The way you fight negativity in your business and life, it's all about how we manage our attitude about it. Ask yourself, is it within your control circle? If yes, then lay down your options and see what you would do about rectifying it.... Is it outside your control circle? Then come to peace with it and do not let it destroy you. Or take over you. Focus on what you can control.
03.01.2022 You just can't go wrong with Facebook. People misunderstand how platforms work, and they think Instagram is the core platform today. Some people are getting a return on investment from Instagram, but if you want to play on a bigger level and get a massive reach, go Facebook.
03.01.2022 YSC Show Episode #16: Adapting your hospitality business to the new normal On episode 16 of the Your SocialChef Show, I talked to Ken Burgin of SilverChef and discussed how to cut your venue costs and expenses, how to integrate, streamline your business, and save a tonne of time doing it.
03.01.2022 Limited Self-Belief is Destructive People always think, feel and act by what they imagine to be true about themselves and their environment. We always act consistently with the way we think we are.... So The person who was told they couldn't be trusted with responsibility at a young age will live life as an adult avoiding responsibility. The person who thinks advertising doesn't work won't spend the time to understand the art of advertising, because it goes against their beliefs, and so on. The truth is that all of us have false beliefs that limit our potential in one way or another. Many people feel they don't deserve happiness. Another may think that they'll never be successful. All these things are just concepts inside our heads. If you believe, then in your universe, it's true.
02.01.2022 YSC Episode #13 Operating Hospitality Business During Covid 19 On episode 13 of the Your SocialChef Show, I talked to Sam Pinzone and Debra Wust and discussed where does this pandemic lead the hospitality industry in general and the restaurant industry to be specific?
