Jeff Lobdell is a local restaurateur with a national impact. Recently named the Chairman of the Board of Directors for the National Restaurant Association, Jeff has also made a name for himself in the Michigan hospitality as the owner of over 20 independent restaurants and 2 hotels embedded in local communities from Grand Rapids to Traverse City. He’s also a former Chairman of the MRLA Board of Directors, and he joined the MRLA on the “What’s with the Pineapple” podcast to share about how his love for local communities inspires his advocacy at the national level.  

You’ve had quite the career in our industry. Can you tell us how you went from running a small bagel bakery and coffee shop in Grand Rapids to now owning over 20 restaurants and 2 hotels in Michigan?  

I grew up in a restaurant family, went to Michigan State with the hospitality business school, and I had some good experiences there. Then I started this bagel bakery and coffee shop on Michigan Street in Grand Rapids.  I wanted to have a chain of bagel bakery and coffee shops, and I was working with this restaurant consultant, he says, ‘Hey, I've got a friend that has this place called the Beltline Bar and wants to sell it.’ And next thing you know, I'm right at 28th Street and Division Street here in Grand Rapids.  
That became part of my group in 2001, and I fell into a niche of acquiring restaurants from retiring restaurant owners. It worked out well for them. They could ride off into the sunset, while the employees could stay on board. We didn't make a lot of massive changes, but we kept putting money back into the facilities and the people. It just worked well.  ​

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Whether you run a sports bar, host game day watching parties at your restaurant, or simply have a popular take-out menu, the “Big Game” can be busy and profitable or, if you plan poorly, a major headache. Here are five tips to prepare for the Super Bowl on February 11, 2024  is a touchdown for your business no matter which team you're rooting for. 

Strategize your menu offerings
​Prior to the event, it is a good idea to conduct a thorough analysis of your menu to ensure optimal profitability, just like with any other high-volume sales occasion.

For your dine-in menu:

• Prioritize showcasing your most popular and financially rewarding items prominently.
•  Consider bundling less profitable yet equally popular items with higher margin selections as part of a pricing special.
• Implement strategic pricing events from within your restaurant point-of-sale to attract patrons with discounts on low-cost, easily preparable items.
• Cut the fat by eliminating items from your menu that lack profitability or might impede kitchen efficiency during the event.