The Restaurant Formula

Learn More About This Breakout Session & Watch the Quick Video Below for a Personal Invite from Gerry O'Brion!

Presenter: Gerry O’Brion, Restaurant Consultant and Marketer
Date: April 30, 2019
Time: 1 p.m. – 2 p.m.
Location: Lussi Ballroom - Olympic Center, Lake Placid, NY


Reserve your seat for this session here!


 Session Description:

Great restaurant brands are not built by chance – it’s a formula. Gerry O'Brion spent years learning why some restaurants thrive, while others fail. The Restaurant Formula ™ reveals the secrets of the most successful restaurant brands. This fun, thought-provoking dialogue will generate real ideas you can use immediately. The presentation is packed with information, strategies and case studies about restaurants that are doing it right.

You’ll learn:

•  Four pillars of a great restaurant concept
•  Six Critical Execution Factors of successful restaurants
•  Ideas to immediately increase guest frequency and check average
•  Techniques to build your social media
•  A simple framework for building a great restaurant brand


Don't miss out on our other breakout session - "Across Generations: How to Effectively Implement Plant-Based Nutrition for All Age Groups." Click here to learn more!

Gerry O'Brion

Restaurant Consultant and Marketer


Gerry O’Brion helps restaurants grow. He is the Founder of What Big Brands Know® and the creator of The Restaurant Formula™, a program for attracting new, profitable customers to your restaurant. The Formula was created from the strategies used by the best, most successful restaurant concepts. After years as an executive with billion dollar brands, Gerry now uses big company strategies to grow businesses of all sizes. His strategies work in any restaurant regardless of their budget.

Gerry began his career in marketing at Procter & Gamble, working with brands such as Crisco, Tide, Mr. Clean, and Spic & Span. Next, he managed Coors Light, became VP of Marketing for Quiznos and then VP of Marketing for Red Robin Gourmet Burgers.