This “Best Of 2025” episode of the WISKing It All podcast, hosted by Angelo Esposito, is a handpicked collection of the year’s most compelling conversations from across the restaurant and hospitality industry. The episode opens with Salem Najjar sharing his journey from accounting into multi-unit hospitality franchising, breaking down the key criteria he used to build his business and reflecting on the hands-on reality of successful restaurant ownership. Salem Najjar candidly dives into leadership, operational challenges, and the importance of embracing scalable systems and choosing a brand that aligns with both values and market opportunity.

The episode also features insights from industry experts like David Scott Peters, who reveals the foundational traits and practical systems behind restaurant prosperity, stressing the critical importance of leadership, accountability, and action. Yaro Tsyhanenko looks toward the future, describing how technology is seamlessly transforming restaurant operations and the customer journey through smart automation and digital-first experiences—without losing the vital human touch. Whether you’re a restaurateur or just passionate about the business, this highlight reel is packed with hard-earned wisdom, cutting-edge trends, and practical takeaways to inspire growth and innovation in 2025 and beyond.

Takeaways

• Salem Najjar learned that successful franchising requires hands-on involvement, not just passive investment.

• Salem Najjar prioritized strong leadership and a clear vision when choosing franchise brands.

• Profitability and smart financial management are essential for long-term success in hospitality.

• Labor market challenges require brands to stand out to attract and retain employees.

• Personal connection and pride in your business play a big role in franchise selection.

• Price increases in restaurants are both an art and a science, affected by rising costs and community needs.

• David Scott Peters found that passion for hospitality and persistence are key traits of successful restaurant owners.

• Leadership, systems, continuous learning, accountability, and taking action make restaurant operators prosperous.

• Accountability should be reframed as “answerability” to drive results in management.

• Chefs and managers must adapt from traditional methods to modern staff needs and management systems.

• Hospitality employees need proper training, structure, and fair treatment to stay engaged.

• Digital transformation is rapidly shaping the future of quick-serve restaurants.

• Yaro Tsyhanenko is building tech to improve labor efficiency, order accuracy, and customer journeys.

• Automating tasks can save managers time and enhance human hospitality.

• Seamless integration of digital and physical experiences is vital for modern restaurant operations.

• Personalized customer and driver experiences increase satisfaction and efficiency.

Timestamps

00:00 From Accounting to Franchise Success

04:55 Building A Standout Business Brand

09:24 Accountability Drives Success

10:10 Clear Expectations, Total Accountability

15:01 "Seamlessly Connecting Physical and Digital"

17:02 "Boosting Efficiency and Experience"

21:49 "Seamless Physical-Digital Customer Journey"

23:13 "Learn More About WISK"

In this episode, Angelo Esposito interviews David LaFleur, Senior Vice President at Cluster POS, discussing his journey in the hospitality and technology sectors. They explore the evolution of POS systems, the importance of choosing the right technology for restaurants, and common pitfalls to avoid.

David shares insights on the future of POS technology, emphasizing the need for user-friendly systems that empower restaurant owners while integrating modern solutions like AI.

The conversation highlights the dynamic nature of the restaurant industry and the critical role technology plays in its success.

Takeaways

• Cluster POS has evolved significantly in the last two years.

• David LaFleur's journey in hospitality began with IT support for restaurants.

• Choosing the right POS requires understanding your specific needs.

• Price shouldn't be the only factor when selecting a POS system.

• References should come from similar business models for relevance.

• AI is set to enhance efficiency in the restaurant industry.

• The restaurant industry has seen rapid technological changes in the last decade.

• Cluster POS aims to simplify onboarding and user experience.

• Future POS systems will integrate more features with less reliance on third-party solutions.

• Cash flow management is crucial for restaurant success. 

Timestamps

00:00 Starting Out in IT Career

07:04 Career Journey in POS Industry

09:32 POS Tips for Restaurant Owners

11:12 "POS Basics: Focus on Essentials"

14:57 "Prioritizing Honest Client Alignment"

17:50 "Price vs Cost in Tech"

22:17 "Insights on Cluster's Role"

24:18 "Tech-Savvy Generation Fuels Innovation"

28:30 "Decade of Industry Transformation"

31:41 "Instant Funding Revolution for Restaurants"

34:53 "WISKing with Cluster POS"

In this episode, Angelo Esposito interviews Elvis Medina, the Media Director at SmartTab, who shares his extensive background in broadcast media and his transition into the hospitality industry.

Elvis discusses the unique offerings of SmartTab, a POS system designed for high-volume venues, emphasizing the importance of customer support and tailored solutions for clients. 

The conversation also covers tips for restaurant owners on choosing the right POS system and the innovative features that set SmartTab apart in the market.

Takeaways

• Elvis Medina has a rich background in broadcast media spanning 35 years.

• SmartTab is designed specifically for high-volume venues, ensuring speed and efficiency.

• Customer support is a key differentiator for SmartTab, with 24/7 availability.

• SmartTab conducts site surveys to customize POS solutions for each venue.

• The new handheld device powered by iPhone 16 enhances service speed.

• SmartTab offers in-person staff training, which is rare in the industry.

• Elvis emphasizes the importance of a tailored POS system for generating revenue.

• The SmartTab app allows for seamless ticketing and ordering processes.

• Elvis encourages restaurant owners to prioritize customer support when choosing a POS.

• Demos for SmartTab are free, allowing venues to experience the system firsthand.

Timestamps

00:00 "Hands-On Success, Done Differently"

05:30 "Rise and Fall of Radio"

08:33 Nationwide IT Partner Network Launch

10:47 Choosing the Right POS System

14:37 "Hands-On Service, Hospitality Focus"

17:13 Seamless Ticketing and Dining Integration

21:17 From Hospitality to POS Expertise

23:18 "SmartTab: Fast POS for Venues"

27:23 "SmartTab POS Solution Overview"

29:48 "Instant Impact Through Demos"

In this episode, Joe Wylezik, Head of Partnerships at RevMo AI, discusses the innovative use of voice AI technology in the restaurant industry. He explains how RevMo AI started as a B2B solution and pivoted to focus on the hospitality sector, addressing common pain points such as missed calls and labor shortages.

Joe highlights the importance of customer experience and how AI can enhance interactions, streamline operations, and ultimately drive revenue growth for restaurants.

He then shares insights on the implementation process, overcoming pushback from operators, and the future of AI in hospitality, including success stories from clients like Donatos and LandOcean.

Takeaways

• RevMo AI started as a B2B solution but pivoted to focus on restaurants.

• Voice AI can alleviate missed calls and improve customer interactions.

• 70% of restaurant orders still occur over the phone.

• AI enhances customer experience and operational efficiency.

• Labor shortages are a significant pain point for restaurants.

• AI can handle reservations, orders, and payments seamlessly.

• The onboarding process for RevMo AI is simple and quick.

• Restaurants can track performance metrics through the RevMo dashboard.

• AI technology is evolving rapidly in the hospitality industry.

• Success stories demonstrate significant revenue growth for clients.

Timestamps

00:00 Helping Bar Operators with Tools

03:21 Pivoting to Inbound Restaurant Solutions

08:29 "Automating Reservations and Orders"

11:22 Solving Operators' Pain Points

13:59 Labor Challenges and Customer Interaction

17:18 Optimizing Staffing with Automation

21:16 Tech Adoption in Hospitality

24:52 "Ensuring Product Satisfaction"

26:10 Dashboard Analytics for Phone Insights

31:13 AI Enhances Hospitality Experience

35:09 "Tech Transforming Pizza Operations"

36:57 "Connect with Revmo.AI & Joe"

38:51 "Integration, Partnership, Collaboration"

In this episode of WISKing It All, host Angelo Esposito speaks with Niko Papadimitriou, co-founder of Qu POS, about his journey from finance to hospitality technology. They discuss the evolution of POS systems, the growth of Qu POS, and the importance of maintaining company culture during rapid expansion.

Niko shares insights on building a customer-focused sales team and the current trends in the fast casual and QSR industries. In this conversation, Niko Papademetriou and Angelo Esposito discuss the evolving landscape of the restaurant industry, focusing on the value equation for customers, the integration of AI and automation, the challenges of technology adoption, and the dynamics of employee turnover.

They emphasize the importance of tangible results from innovations and provide insights for hospitality entrepreneurs looking to navigate the complexities of the industry.

Takeaways

• Niko transitioned from finance to hospitality technology after a brief career in investment banking.
• He opened a restaurant at 26, which provided valuable lessons in business management.
• The main pain point in POS systems was data siloing and lack of cloud integration.
• Qu POS focuses on fast casual and QSR chains, avoiding full-service restaurants.
• Early decisions in the company's history shaped its current direction and partnerships.
• Maintaining company culture is crucial during rapid growth, focusing on cultural fit in hiring.
• Building trust with customers is essential for long-term success.
• Sales teams should prioritize genuine customer value over mere transactions.
• The restaurant industry is experiencing macroeconomic challenges, affecting pricing strategies.
• Niko emphasizes the importance of adaptability in a rapidly changing market. The dining experience is being reshaped by value-driven choices.
• AI and automation are crucial for improving restaurant operations.
• Tech adoption in restaurants faces unique challenges due to workforce size.
• Turnover rates in the restaurant industry can be misleading.
• Accepting help is vital for hospitality entrepreneurs.
• Edge technology is key for operational stability in restaurants.
• The restaurant industry is evolving rapidly with new innovations.
• Understanding employee dynamics is essential for consistent service.
• Big changes are necessary for the restaurant industry's future.
• Building a strong community around a brand enhances guest experience.

Timestamps

00:00 Building Trust, Success, and Partnership 05:33 Restaurant Tech and Data Integration 08:25 Evolution of POS Tablets 13:13 Early Partnership Decision Reflected 14:11 Platform Shift for Better Service 19:38 "Building Trust Beyond Transactions" 21:07 "Building Trust Through Engagement" 24:31 AI Transforming Restaurant Operations 29:29 Bridging Restaurant Innovation Challenges 33:33 Restaurant Labor Turnover Trends 34:45 "Dave's Hot Chicken: Low Turnover" 37:49 "Edge Architecture Innovations in Restaurants" 41:21 "Always Responding on LinkedIn"

In this episode of WISKing It All, Edelmira Delgado, F&B Director at the Perry Hotel, shares her journey in the hospitality industry, discussing her experiences from working in major hotel brands to boutique resorts.

She emphasizes the importance of mentorship, navigating cultural differences, and the dynamic nature of food and beverage operations.

Edelmira also highlights current trends in guest preferences, the significance of teamwork, and offers valuable advice for aspiring F&B professionals.

Takeaways

• Edelmira's journey in hospitality began with a desire for variety and interaction.
• Mentorship played a crucial role in shaping her career.
• Cultural differences significantly impact hospitality operations.
• A typical day for an F&B director is unpredictable and dynamic.
• Planning for events and menus starts months in advance.
• Maintaining profitability in menu items is essential.
• Guest preferences are shifting towards experiences and aesthetics.
• Team dynamics are vital for successful operations.
• The divide between luxury and standard dining is increasing.
• Asking questions is key to learning and growth in the industry.

Timestamps

00:00 "Passion for Travel and Hospitality" 03:52 "First Hotel Experience Insights" 09:26 Adapting to Cultural Change 11:30 "Holiday and Event Planning Prep" 14:13 "Managing Costs in Hospitality" 16:44 "Managing Price Changes in Hospitality" 20:36 Hotel Teamwork vs Restaurant Independence 24:48 "Viral Moments Change Lives" 26:06 Accountable Leadership Through Imperfection 29:42 "Teamwork is Family Bonded" 33:21 "Shifting Trends: Experience vs. Luxury" 36:40 LinkedIn, Hospitality, Food & Growth

In this engaging conversation, Josh Kopel, a Michelin-awarded restaurateur and marketing expert, shares his journey from nightlife to fine dining, emphasizing the importance of hospitality and the art of storytelling in marketing.

He discusses the five levers of restaurant success, the power of social media, and how to create memorable customer experiences through surprise and delight.

Josh also offers valuable advice for aspiring restaurateurs and explores the transformative role of AI in the restaurant industry.

Takeaways

• Josh Kopel is a Michelin-awarded restaurateur and marketing expert.
• Success in the restaurant industry often comes from learning from failures.
• Hospitality is about having a servant's heart and creating memorable experiences.
• Simplicity and elegance are key to making restaurant operations effective.
• Frequency of customer visits is crucial for restaurant success.
• Social media should be used to build relationships, not just broadcast offers.
• Surprise and delight can significantly enhance customer experiences.
• Understanding how your restaurant fits into customers' lives is essential.
• The restaurant industry has a low barrier to entry, but marketing is crucial for success.
• AI can be leveraged in various aspects of restaurant operations, including hiring and marketing.

Timestamps

00:00 "Mastering Dining: From Bar to Michelin" 03:59 "Servant's Heart in Service" 06:43 "Simplicity in Diverse Dining Ventures" 11:01 "Invite, Don't Bribe, Customers" 12:30 Upselling: Giving Customers More 18:10 Social Media for Sales Strategy 19:51 Boost Customer Visits for Free 22:09 "Entrepreneurial Mistakes and Self-Reflection" 25:17 Soap Operas' Multi-Story Strategy 28:52 People Over Product in Hospitality 32:10 Creating Memorable Experiences 35:09 Restaurant Business Entry Advice 40:17 AI-Driven Hiring Process 42:07 AI-Enhanced Menu Optimization 44:43 Embracing Value-Driven Engagement

In this episode of WISKing It All, host Angelo Esposito interviews Jeffrey Summers, founder of Summers Hospitality Group, who shares his extensive experience in the restaurant industry.

They discuss Jeffrey's journey from aspiring lawyer to hospitality expert, the importance of creating unique systems in business, and the distinction between service and hospitality. Jeffrey emphasizes the significance of leadership, consistency, and personal growth in running a successful restaurant.

He also provides insights into common mistakes made by restaurant leaders and offers advice for those looking to expand their business. The conversation touches on the future of hospitality, the role of technology, and the enduring importance of guest experience.

Takeaways

• The journey into hospitality often starts unexpectedly.
• Creating unique systems is essential for business success.
• All problems in a restaurant are leadership problems.
• Effective leadership requires continuous personal growth.
• Service is transactional; hospitality is emotional.
• Consistency across all aspects of the business is crucial.
• Taking guests along for the journey is vital for success.
• Mistakes in leadership often stem from a lack of strategic thinking.
• The future of hospitality will always revolve around human experience.
• Love for people is fundamental in the hospitality industry.

Timestamps

00:00 Early Legal Career Beginnings 06:08 "From Law to Restaurant Success" 08:18 Next Practices Over Best Practices 12:08 "Independent Business Growth Strategies" 14:23 Leadership and Continuous Improvement 16:42 "Work On, Not In, Business" 20:31 "Understanding Guests for Repeat Business" 25:06 Restaurant Modernization Missteps 27:50 Insights on Restaurant Operations 31:47 Passion for Continual Growth 33:42 Lifelong Learning and Growth 36:32 Consistency and Proven Experience Matter 40:34 "Focus on Personal Growth" 42:22 Streamlining Restaurant Operations 46:19 "Follow Jeffrey Summers' Insights"

In this episode of WISKing It All, we have a special treat as Angelo Esposito sits down with Roger Beaudoin, the dynamic president of Restaurant Rockstars. Roger shares his incredible 30+ year journey through the hospitality world, starting from humble beginnings as a high school dishwasher to building and selling multiple successful restaurants.

You’ll hear firsthand how Roger navigated wild industry twists—including a chef who scammed him out of $40,000—turned setbacks into successes, and ultimately crafted the systems that drive thriving restaurants today.

Roger opens up about the foundational strategies that helped his establishments stand out, emphasizing profitability, guest service, trackable marketing, and the difference between true leadership and simple management.

He also explains the genesis of Restaurant Rockstars and how his mission shifted from running restaurants to helping operators across the globe achieve greater efficiency and profit through hands-on coaching, a robust training academy, and his own hit podcast. Whether you’re a seasoned restaurateur, aspiring owner, or just a fan of behind-the-scenes hospitality stories, this episode is packed with actionable advice, hilarious mishaps, and inspiration for anyone ready to WISKing it all. Let’s get started!

Key Takeaways

• Profitability Focus: Roger emphasizes the importance of understanding cost controls and maximizing profit through strategic menu planning and efficient operations.
• Guest Service Excellence: Exceptional guest service is highlighted as a critical factor in differentiating a restaurant and ensuring customer loyalty.
• Innovative Marketing: Trackable marketing strategies that provide measurable returns are essential for sustained success in the restaurant industry.
• Empowerment and Leadership: Empowering staff and fostering leadership within the team can lead to a more motivated and effective workforce.
• Resilience in Adversity: Roger's journey illustrates the importance of resilience and adaptability in overcoming industry challenges, such as financial setbacks and unexpected events like the pandemic.

Timestamps

00:00 Restaurant Training Academy Overview 04:26 Unexpected Path to Restaurant Concept 07:32 Restaurant Hiring Missteps 13:07 "Profitable Dining Experience Strategy" 16:33 From Small Town to Global Adventure 19:18 Barn Vision to Market Pivot 21:31 "Building Entrepreneurial Restaurant Leadership" 24:20 Glacier Bowls: Glowing Drink Sensation 28:21 Restaurant Profit Optimization Strategies 32:06 Empowerment Through Career Growth 33:54 Team Idea Incentive Program 37:22 Free Consultation & Training Resources

In this episode, Crystal Hamilton, CEO of Knowbie, discusses her journey in the hospitality industry and the inspiration behind creating Knowbie, an educational platform designed to train restaurant and liquor retail staff.

She emphasizes the importance of empowering staff through education to enhance their confidence and sales capabilities.

The conversation explores the challenges of training in the restaurant industry, the significance of knowledgeable staff in improving customer experiences, and the future developments for Knowbie, including community building and integration with other learning systems.

Takeaways

• Knowbie is an educational platform that trains restaurant staff.
• Crystal's journey in hospitality began from humble beginnings.
• Education and training can significantly impact sales performance.
• Knowbie's app is designed for on-the-go learning.
• Empowering staff with knowledge leads to better customer interactions.
• The restaurant industry faces high turnover rates, making training challenging.
• Creating a culture of learning benefits all staff, not just revenue-generating roles.
• Storytelling enhances the guest experience and builds credibility.
• Change in restaurant operations takes time and patience.
• The future of Knowbie includes community engagement and integration with existing systems.

Timestamps

00:00 Inclusive Opportunities in Hospitality 05:25 "Standardizing Wine Training Essentials" 09:06 "Knowbie: Empowering Staff through Education" 11:56 Empower Employees, Increase Sales 14:46 Server Training Experiment Idea 18:41 "Trust-Building Tips for Servers" 22:06 Promoting Inclusive Employee Training 24:00 "Storytelling's Role in Wine Education" 28:25 Empowering Employees for Growth 32:35 Win a Trip to Barossa Australia 34:31 Increase Sales with Knowbie

In this episode of Wisking It All, Alistair Levine, CEO of Vine Hospitality, shares his journey into the hospitality industry, the challenges of scaling restaurants, and the importance of understanding key performance indicators (KPIs).

He emphasizes the need for new restaurant owners to watch their numbers closely, empower their teams, and embrace technology to enhance hospitality.

Alistair also discusses lessons learned from his family's legacy in the restaurant business and offers valuable advice for navigating the complexities of restaurant management.

Takeaways

• Alistair grew up in a family involved in hospitality.
• Vine Hospitality operates eight restaurants in the San Francisco Bay area.
• Scaling restaurants presents unique challenges compared to single-concept operations.
• The first restaurant is often the hardest to establish.
• Building a strong relationship with landlords is crucial for success.
• Understanding KPIs is essential for managing restaurant performance.
• Empowering staff leads to better guest experiences.
• Technology should enhance, not detract from, hospitality.
• Regularly reviewing financials is critical for profitability.
• Feedback from guests is vital for continuous improvement.

Timestamps

00:00 - Diverse Bay Area Restaurant Group 05:23 - Growing Up in the Restaurant Industry 07:13 - Surroundings Shape Success and Perspective 11:42 - Scaling Restaurant Management Strategy 15:43 - Mitigating Risk in New Ventures 16:55 - Realistic Approach to Business Growth 22:41 - Key Restaurant Performance Metrics" 24:19 - Rising Sales, Declining Guests Warning 28:43 - Balancing Finances and Hospitality 31:57 - Efficiency Through Technology in Industry 34:07 - Enhancing Hospitality Through Integration" 38:19 - Consumer Feedback Drives Tech Adaptability 40:23 - Q's Targeted Customer Strategy 43:34 - Empower Teams for Business Success

He shares his journey into the restaurant industry, the challenges faced during the early development of Savi, and the importance of understanding customer experiences through video data. Brock emphasizes the need for personal engagement in hospitality, the future of AI in the industry, and how technology can enhance rather than replace human interactions.

Takeaways

• Savi helps operators understand the moments driving results.
• AI can structure data and provide insight.
• The technology wasn't ready yet for Savi.
• We need to be able to point back to the root cause.
• We drop ship a little device for installation.
• The data is not stored on site, it's instant.
• AI allows you to gain insight extremely quick.
• We need to make sure it's easy to normalize data.
• Technology is abstracting away the mundane.
• We need to keep the human element in hospitality.

Timestamps

00:00 Introduction to Savi and Brock Weeks 02:59 Understanding Savi's Purpose and Technology 05:56 Brock's Journey to Founding Savi 08:58 Challenges in Developing Savi's Technology 11:53 Onboarding Process for Clients 14:51 Customer Experience with Savi's Technology 22:30 Introduction to Savi and Its Value 23:00 Data Reporting and Customer Experience 24:44 Rethinking Data Display for Better Outcomes 25:38 AI's Role in Enhancing Reporting 26:25 Unexpected Uses of Savi by Operators 27:34 Coaching vs. Policing in Hospitality 28:28 Cultivating Talent in the Hospitality Industry 30:29 Staying Connected to Frontline Staff 32:27 The Importance of Listening to Customers 36:19 Future Trends in Hospitality Tech 38:56 The Human Element in Technology 43:14 Leveraging AI for Efficiency 46:10 Conclusion and Final Thoughts

In this episode of Whisking It All, Angelo Esposito interviews Anthony Presley, the Chief Technology Officer at CBS NorthStar and managing partner at TimeForge Labor.

They discuss Anthony's journey into the restaurant tech world, the importance of labor management, and the evolution of POS systems. Anthony shares insights on how to start a tech venture without a background, the significance of prototyping, and the common mistakes restaurants make when choosing tech solutions.

In this episode, you’ll hear Angelo share stories from his early entrepreneurial days, candid advice for non-technical founders looking to break into hospitality tech, and real-world lessons learned from growing two companies that have had to evolve with the ever-changing needs of the restaurant industry.

The discussion touches on everything from rapid prototyping with new no-code tools, to the importance of prioritizing people and service over shiny features, down to the nuts and bolts of selecting the right POS and labor solutions.

Takeaways

• Anthony Presley has extensive experience in both hospitality and technology.
• TimeForge focuses on labor management, helping restaurants find and retain qualified staff.
• Prototyping tools and AI can significantly aid in developing tech solutions.
• Simplicity in tech solutions is crucial for effective business operations.
• Customer feedback is essential for product development and improvement.
• Partnerships and reseller channels can drive growth for tech companies.
• The restaurant tech landscape has evolved significantly over the past 30 years.
• Labor management tools are critical for compliance and efficiency in restaurants.
• Choosing the right POS system is vital for restaurant operations.
• Data utilization can enhance customer experience and operational efficiency.

Timestamps

00:00 Labor Challenges and Market Positioning 05:16 Questioning Purpose and Growth 08:15 "Validate Ideas Through Neutral Feedback" 10:26 Prototyping Tools for MVP Development 13:35 Gaining First Customers Insights 19:29 "Unchanged Restaurant Service Model" 21:49 Onboarding and Support Excellence 23:16 Integrating HubSpot's Full Potential 27:01 Labor and POS: Restaurant Tech Priorities 32:37 "Forecasting Needs in Small QSRs" 34:45 POS System Add-Ons Explained 37:09 "Prioritizing Hyperlocal Recruitment Needs" 41:49 Lineup AI's Journey and Closure 45:56 Verify Before Trusting Systems 49:32 POS System Offline Functionality Concerns 53:28 Enhancing Dining Experience with Reservations 55:20 Gamifying Brand Collaborations 57:34 Promotional Spotlight & Predictions

In this episode, Christopher McFadden, founder and career coach at the McFadden Group, shares his journey through the hospitality industry, his experiences as a sommelier, and the importance of emotional intelligence in career development.

He discusses the challenges faced by hospitality professionals, the significance of creating memorable guest experiences, and the impact of COVID-19 on the industry.

Christopher emphasizes the need for happy staff and the importance of personal growth and clarity in achieving success in hospitality.

Takeaways

• Christopher McFadden is the founder and career coach at the McFadden Group.
• He emphasizes the importance of emotional intelligence in hospitality careers.
• Christopher's journey began in retail and evolved into a passion for hospitality.
• He became a sommelier and highlights the challenges of the profession.
• Advice for aspiring sommeliers includes understanding the business and managing alcohol consumption.
• The McFadden Group focuses on career coaching and personal development.
• Christopher believes in putting staff first to create a positive work environment.
• He shares insights on creating memorable guest experiences in hospitality.
• The importance of goal setting for staff to enhance their careers.
• Christopher's tagline for his company is 'Building people, not positions.'

Timestamps

00:00 Early Retail Career Influence 04:39 From Acting to Wine Passion 09:14 Advice for Aspiring Sommeliers 11:24 Wine Expertise without Tasting 14:33 Hands-On Business Management Insights 18:07 Creating Memories Through Hospitality 22:49 Supporting Local Wine Producers 24:01 Collaborative Wine Program Success 29:34 Staff Wine Training Strategies 31:07 "Maximizing 'By the Glass' Program" 34:47 "Building Restaurant Leadership Skills" 37:33 "Aligning Personal and Professional Growth" 42:57 Happy Staff, Stronger Business Model 45:25 "Prioritizing Personalized Goal Setting" 48:15 "Building People, Elevating Performance" 50:04 Explore WISK: Book a Demo

In this conversation, Christian Fischer, the founder of Fischer Research Group, shares his journey from being a cook to a culinary leader. He discusses the importance of networking, the challenges faced in the hospitality industry, and the lessons learned throughout his career. The podcast serves as a platform to provide actionable advice to restaurant owners and chefs, emphasizing the need to learn from mistakes and take risks.

Christian's experiences highlight the evolution of his career and the establishment of his research group during the COVID pandemic. In this conversation, Christian J Fischer, CEO, shares insights on the importance of learning from mistakes, the role of AI in hospitality, and the significance of human connection in the industry.

He discusses the balance between tradition and innovation, the impact of purpose on performance, and common mistakes in the restaurant world. Fischer also introduces his 'Table for One' leadership program, emphasizing self-reflection and clarity in decision-making. The conversation concludes with a look at future plans for his organization, including employee ownership initiatives.

Takeaways

• Christian Fischer emphasizes the importance of networking in the culinary industry.
• The Fischer Research Group was founded to help chefs and restaurant owners succeed.
• Christian's journey into hospitality began with his family's hotel business.
• He transitioned from a culinary career to leadership roles in the industry.
• The podcast serves as a platform for sharing valuable insights and lessons.
• Christian believes in learning from mistakes to help others avoid them.
• He started his podcast to provide actionable advice to listeners.
• The concept of 'ethical stalking' is used to prepare for podcast interviews.
• Christian's experience spans over 35 years in the hospitality industry.
• He encourages others to take risks and act on good advice. Christian emphasizes the value of learning from mistakes.
• Disruption in hospitality is driven by speed to market.
• AI should be used as a tool to enhance human interaction.
• Human connection is irreplaceable in the hospitality industry.
• Changing perspectives can lead to significant personal growth.
• The 'Table for One' program encourages self-reflection and honesty.
• Purpose drives performance in the hospitality sector.
• Clarity in decision-making is crucial for success.
• Common mistakes in restaurants include losing focus on service.
• Fischer's future plans include making his organization employee-owned.

Timestamps

00:00 Chef Success Factors Exploration 04:17 Podcast Insights & Guest Highlights 08:24 Unexpected Apprenticeship Escape 11:38 Career Shift During COVID 15:14 Identifying Six Common Struggles 17:33 "Embrace Micro Focus for Success" 19:46 "Embrace AI: Don't Miss Out" 25:01 "Perspective Changes Everything" 29:19 Discovering Purpose Over Motivation 30:27 Discover Your True Motivation 34:05 "Takeout Only Due to Staffing" 37:35 Self-Improvement and Employee Ownership

In this engaging conversation, Adam Lamb shares his extensive journey in the culinary industry, highlighting the importance of leadership and communication in the kitchen. He discusses the evolution of his podcast, Chef Life Radio, and the significance of Chef Life Coaching in empowering chefs.

Adam reflects on personal struggles, the need for self-awareness, and the sensitivity chefs often experience, emphasizing the importance of creating supportive environments in culinary operations. In this engaging conversation, Adam Lamb shares insights on personal growth, the importance of perspective in relationships, and practical advice for aspiring chefs. He emphasizes the need for self-care, defining personal success, and the significance of hobbies outside of work. Adam also discusses the upcoming launch of his book, 'The Successful Chef,' and the fundamentals of his coaching approach, which focuses on continuous improvement and mastering relationships

The discussion wraps up with a powerful message about embracing feelings of imposter syndrome and the concept of work-life harmony.

Takeaways

• Leadership is crucial in the culinary industry.
• Understanding the 'ways of being' is essential for effective leadership.
• The pandemic has highlighted the need for better management of human capital in kitchens.
• Chef Life Radio serves as a resource for chefs to empower their operations.
• Culinary education often lacks training in leadership skills.
• Personal experiences shape leadership styles and approaches.
• Self-awareness and emotional intelligence are vital for chefs.
• The importance of communication in a diverse kitchen environment.
• Overcoming personal struggles can lead to professional growth.
• Creating a supportive environment can reduce staff turnover. Taking responsibility for your choices empowers you.
• Understanding core values is crucial for chefs.
• Having a hobby outside of work enhances creativity.
• Self-care rituals are essential for emotional balance.
• Defining success is a personal journey.
• Embrace discomfort as a sign of growth.
• Work-life harmony is more realistic than balance.
• Grieving past teams can enhance present performance.
• Leaders must first lead themselves.
• The restaurant industry is evolving into a viable career.

Timestamps

00:00 Journey to Leadership in Culinary 03:50 Language Struggles and Realization 08:34 Symphony of the Kitchen 10:15 Chef Leadership Bootcamp Journey 14:20 Loss of Playfulness Epiphany 18:32 "Shifting Perspectives on Responsibility" 22:14 Balance Work with Creative Outlets 23:22 "Effective Time Management for Chefs" 29:00 Creative Flow and Inspiration 31:40 Mastering Relationships and Circumstances 33:14 Embrace Impostor Syndrome 36:36 Spotlight on Adam Lamb's Impact

In this conversation, Mark Mittleman, founder of Entangled Particles, shares his extensive journey in the hospitality industry, from his early days working in restaurants to becoming a successful consultant. He discusses the interconnectedness of the restaurant business, the challenges of ownership, and the importance of teamwork and relationships in creating successful dining experiences.

Mark also reflects on the lessons learned throughout his career, including navigating labor laws and the impact of economic changes on the industry. In this conversation, Mark Mittleman shares his extensive experience in the restaurant industry, discussing the complexities of tipping strategies, the journey of his consulting business, Entangled Particles, and the common pitfalls faced by new restaurant owners.

He emphasizes the importance of profitability, efficient kitchen layouts, and building trust with staff to implement operational changes successfully. Mark finally provides insights into maximizing restaurant success through technology and effective management practices.

Takeaways

• Entangled Particles is a hospitality consulting firm.
• Mark's journey began in the 90s following the band Fish.
• He learned the importance of teamwork in restaurants.
• Owning a restaurant comes with unexpected challenges.
• Marketing and building relationships are crucial for success.
• Labor laws differ significantly between states.
• Consulting allows for sharing valuable lessons learned.
• The restaurant industry is a team sport.
• Understanding financial metrics is essential for owners.
• Navigating economic changes is vital for sustainability. Tipping strategies can create tension among staff.
• Equity in tips is a complex issue influenced by human instinct.
• Staff turnover is a significant cost in the restaurant industry.
• Underestimating costs is a common mistake for new restaurant owners.
• Forecasting labor needs is crucial for profitability.
• Utilizing technology can enhance operational efficiency.
• Every inch of kitchen space should be optimized for workflow.
• Building trust with staff is essential for implementing changes.
• Understanding waste management can significantly impact profitability.
• Creating a positive guest experience is the ultimate goal of restaurant operations.

Timestamp

00:00 "90s Phish Tours to Dishwasher" 06:03 Building Seasonal Clientele on Long Island 06:52 Unexpected Move to Los Angeles 11:51 Entrepreneurial Journey Post-Meltdown 15:30 Chains of Command in Management 16:54 Balancing Profit and Family Care 21:26 Tip Pool Percentage Strategy 25:04 Culinary Expert and Consultant 28:44 Boosting Restaurant Profitability Strategies 29:20 Leveraging Technology for Efficiency 34:10 Optimizing Kitchen Layouts and Workflows 37:02 Competent Leadership and Team Buy-In 38:49 "Episode 1: Industry Insights"

In this episode, Jeremy Julian, the CRO of Custom Business Solutions, shares his extensive experience in the restaurant technology sector. He discusses the evolution of CBS, the importance of understanding unique restaurant needs, and the critical lessons learned throughout his career.

Jeremy emphasizes the significance of choosing the right POS system, the necessity of proper project resourcing, and the value of testing support services. He also introduces his podcast, Restaurant Technology Guys, aimed at providing thought leadership and insights to restaurant operators.

The conversation highlights common challenges faced in the industry and the importance of flexibility and collaboration among technology providers. Jeremy Julian and Angelo Esposito discuss the complexities of restaurant technology, focusing on gift card provider contracts, the challenges of all-in-one solutions, and the intricacies of payment processing.

Takeaways

• CBS started as a point of sale reseller and evolved into a software provider.
• Understanding the unique needs of each restaurant is crucial for success.
• Many restaurateurs fail to define their requirements when choosing a POS system.
• Proper resourcing is essential for successful technology implementation.
• Testing support services is vital before committing to a technology provider.
• The Restaurant Technology Guys podcast aims to share insights and best practices.
• No single solution can address all restaurant technology needs effectively.
• Flexibility in technology partnerships is key to avoiding vendor lock-in.
• Restaurant operators should be cautious of technology providers that prioritize their own data over the client's.
• Negotiating SaaS pricing and processing costs can significantly impact profitability. Gift card provider contracts can have significant hidden costs.
• All-in-one solutions may not provide the best specialized services.
• Understanding payment processing is crucial for restaurant profitability.
• Credit card fees can be embedded in monthly costs, making them less visible.
• Interchange rates vary based on card type and can affect overall costs.
• Multi-unit operators benefit from tailored POS solutions.
• Northstar POS focuses on real support and integration for restaurants.
• Discovery calls are essential for understanding client needs before demos.
• Restaurant technology should enhance operations, not complicate them.
• Flexibility in technology choices is vital for restaurant success.

Timestamps

00:00 "CBS: A 30-Year-Old Startup" 04:14 "Customizing Success in Restaurants" 07:08 Under-Resourced Projects Lead to Failures 09:30 Delivery Service Oversights and Challenges 13:06 "Unique Value of Technology Solutions" 18:12 "Integrated Solutions Require Specialization" 20:10 Negotiating Flexibility in Tech Contracts 22:51 Seamless Integration in Modern POS Systems 26:36 "Monetizing Mandatory Credit Card Processing" 29:29 Credit Card Costs for Restaurants 33:38 Casual Dining Tech Solutions 37:48 Tailoring Demos for Brand Success 38:45 Crafting Personalized Business Connections

In this episode, Salem Najjar, founder and CEO of SERVE Hospitality Group, shares his journey from accounting to becoming a successful multi-unit franchisee in the hospitality industry.

He discusses the importance of understanding financials, choosing the right franchise partner, and the challenges of scaling a restaurant business.

Salem emphasizes the significance of key performance indicators (KPIs) in managing restaurant operations and offers insights into navigating labor and food cost challenges. He concludes with his vision for the future of SERVE Hospitality, focusing on continuous improvement and creating a positive work culture.

Takeaways

• Understanding financials is crucial for business success.
• Choosing the right franchise partner is essential.
• The first restaurant is often the hardest to open.
• KPIs help in tracking business performance effectively.
• Labor and food costs are significant challenges in the industry.
• Building a strong infrastructure is key to scaling.
• Continuous improvement is vital for growth.
• Creating a positive work culture attracts talent.
• Networking and mentorship are important for growth.
• Franchising offers scalability in the hospitality sector.

Timestamps

00:00 From CPA to Franchise Investor 03:05 From Accounting to Franchise Ownership 07:07 Bootstrap Entrepreneur's Journey 11:17 Choosing a Standout, Proud Business 15:02 Scaling From Single to Multi-Unit 16:27 "Bamboo Tree Growth Metaphor" 19:52 Track Expenses Accurately for Success 24:12 Entrepreneurial Journey from Smoothies to Coffee 27:42 Pricing Strategy: Balancing Art and Science 30:12 Future Vision for SERVE Hospitality Group

Welcome to the WISKing It All Podcast, where host Angelo Esposito explores the world of hospitality with special guest Steve Fortunato, founder and CEO of Roomforty and The Fig House. Steve recounts his inspiring journey from a 15-year-old busboy in a hosting family to becoming a pivotal figure in the industry.

In this episode, Steve shares his innovative approach to hospitality, emphasizing genuine human connection and meticulous attention to detail. Discover his four-part framework for building meaningful client relationships and master the art of hosting in both personal and professional realms.

Takeaways

• You can't give value and get value at the same time.
• Attention to detail can make people feel special.
• Human connection is the essence of hospitality.
• We are moment makers, not just service providers.
• Speak the good about yourself and others.
• Honor those you serve by getting curious about them.
• Respect is earned, not just given.
• Celebrate achievements while also seeking improvement.
• The catering industry has unique challenges compared to restaurants.
• Creating memorable experiences is key to successful hospitality.
• Employee engagement is crucial and can be improved.
• Catering logistics require innovative thinking and execution.
• Virtuous hospitality is about understanding generosity.
• You can't extract value while giving value at the same time.
• Celebrating progress is essential in a culture of excellence.
• The journey in hospitality should be enjoyable and sustainable.
• Generosity should be the foundation of hospitality practices.
• Creating a culture of kindness and affirmation is vital.
• The future of hospitality lies in a host mindset.
• The urgent recovery of hospitality is necessary for industry growth.

Timestamps

00:00 From Family Etiquette to Restaurant Job 06:15 Attention to Detail in Dining 09:40 "Connection: The Ultimate Nourishment" 12:59 Rethinking Hospitality and Expectations 17:30 Bridging Provider-Consumer Gap 19:51 "Entrepreneurs: Stop and Reflect" 23:36 Catering Over Restaurant Venture 25:33 Scaling Catering: Quality and Logistics 30:13 Understanding Virtuous Hospitality 32:13 Ecology Over Psychology in Hosting 38:33 Reflecting on Progress and Growth 40:26 Achievement Culture's Flawed Perspective 44:31 Designs with a Hospitality Mindset 47:50 "Engage: Conversations in Hospitality"

In this episode of WISKing It All, host Angelo Esposito speaks with Matt Wampler, CEO and co-founder of ClearCOGS, about the intersection of restaurant operations and technology. Matt shares his journey from being a restaurant operator to founding a tech company that leverages AI to help restaurants make data-driven decisions.

The conversation delves into the challenges faced by restaurateurs, the importance of curiosity in entrepreneurship, and how ClearCOGS provides solutions to optimize restaurant management through predictive analytics and data analysis. In this conversation, Matt Wampler from ClearCOGS discusses the integration of technology in restaurant operations, focusing on inventory management, predictive analytics, and the challenges of alcohol management.

He emphasizes the importance of collaboration with operators to tailor solutions to their specific needs and highlights the role of AI in streamlining back-of-house operations. The discussion also covers the significance of demonstrating ROI to restaurant owners and the future potential of AI in the hospitality industry.

Takeaways

• The restaurant industry still heavily relies on Excel spreadsheets for operations.
• Focusing on execution and customer experience can be more effective than marketing.
• Curiosity drives innovation and problem-solving in entrepreneurship.
• Restaurants are creative in utilizing available tools to solve problems.
• Data-driven decision-making is crucial for restaurant efficiency and profitability.
• ClearCOGS uses AI to analyze vast amounts of data for actionable insights.
• Understanding customer behavior and external factors is key to forecasting.
• The restaurant industry is becoming more open to adopting technology.
• Partnerships with technology vendors can enhance operational efficiency.
• Predictive analytics can significantly improve inventory management and staffing decisions. ClearCOGS integrates with major POS systems for quick setup.
• Operators engage in collaborative problem-solving sessions.
• Daily briefings help optimize inventory management.
• Alcohol management poses unique challenges in restaurants.
• Innovative inventory tracking uses Bluetooth scales and databases.
• Camera technology is evolving but not yet fully reliable for inventory.
• Operators should focus on key questions for effective management.
• Predictive analytics can assist in labor management and scheduling.
• Demonstrating ROI is crucial for technology adoption in restaurants.
• AI can significantly reduce the operational burden on restaurant managers.

Timestamps

00:00 From Struggling Operator to Tech Innovator 04:13 "Ultra-Fast Sandwich Delivery" 09:27 "Challenges of Being First Adopter" 10:46 Balancing Tech and Hospitality 14:15 Predictive Brisket Sales Analytics 17:59 Weather and Events Impact Deliveries 19:45 Evolution of Inventory Management System 23:31 Restaurant Tech Adoption Evolution 26:38 Optimized Brisket Forecasting Model 29:44 WISK: Crowdsourced Bottle Database Success 32:26 "WISK’s Tech Evolution and Core Functions" 37:22 Key Questions for Restaurant Operators 41:18 Ex-Cheesecake Execs Reduce Waste 42:34 Focusing on Bottom Line Profits 46:58 Startup Challenges in Hospitality Management 49:11 "AI Innovations for Restaurants"

In this episode, Angelo Esposito interviews Eitan Koter, Co-CEO of Vimmi, discussing the evolution of video commerce and its impact on marketing strategies.

Eitan shares insights on the importance of authenticity in video content, the rise of live shopping, and how businesses, especially in the restaurant industry, can leverage video to engage customers and drive sales.

The conversation also touches on innovations in video technology and future trends in the industry, emphasizing the need for businesses to adapt to the changing landscape of video marketing.

Takeaways

• Video has evolved from broadcast TV to digital platforms.
• Authenticity in video marketing is crucial for engagement.
• Creating a community around your brand enhances customer loyalty.
• Live shopping is a growing trend in e-commerce.
• Short-form videos are effective for various industries.
• User-generated content is valuable, but employee-generated content can be even more impactful.
• Consistency in content creation leads to better results over time.
• Restaurants can use video to share their story and connect with customers.
• Innovative tools are available to simplify video production.
• The future of video commerce is driven by technology and consumer behavior.

Timestamps

00:00 Digital Video Transition Leadership 05:34 Universal Appeal of Short-Form Videos 08:44 Video Strategies for Customer Engagement 11:25 Exploring Employee Generated Content Strategies 14:44 "Focus on Authentic Content" 17:51 "Power of Video Leverage" 22:03 Engage Audience with Content Variety 25:21 "Dish Highlighting: Engage and Share" 28:48 Promos and Links for Vimmi Launch 29:31 AI-Driven Sales Acceleration Innovation 31:44 Future Trends in Video Commerce

In this episode, Simon Zatyrka, founder and CEO of Culinary Mechanic, shares his journey through the culinary world, discussing the evolution of his brand, the importance of mentorship, and the shift from cooking to managing and consulting in the restaurant industry. 

He reflects on his diverse background, the challenges he faced, and the lessons learned from various culinary experiences, emphasizing the significance of personal branding and the mechanics behind successful restaurant operations. In this conversation, Simon Zatyrka shares his extensive journey in the restaurant industry, detailing his experiences from working as a sous chef to becoming an executive chef and eventually transitioning to a consultant role with Culinary Mechanic.

Simon also discusses the challenges of managing food and labor costs, the impact of the pandemic on the restaurant business, and the importance of leadership and systems in scaling operations. Simon emphasizes the need for chefs to engage with their teams and adapt to changing circumstances while maintaining quality service.

Takeaways

• Culinary Mechanic represents a shift from traditional cooking to operational efficiency.
• The role of a chef evolves into more of a managerial position as one advances.
• Food quality is often assumed; differentiation comes from operational excellence.
• Simon’s diverse cultural background influenced his culinary perspective.
• Early experiences in the kitchen shaped Simon's passion for food.
• Education in culinary arts is as important as practical experience.
• Mentorship plays a crucial role in professional development.
• Understanding food costs and management is essential for success.
• The culinary industry requires adaptability and continuous learning.
• Personal branding is key in establishing a consulting business. Moving to the Bay Area was a significant change for Simon and his family.
• Working at Restaurants Unlimited provided valuable training and management systems.
• Effective communication with servers can significantly impact food sales and costs.
• During the recession, Simon managed to keep his restaurant profitable while others struggled.
• Understanding food costs and directing menu choices is crucial for profitability.
• Natural attrition can be a strategy for managing labor costs during tough times.
• Listening to the team and adapting to their needs is essential for maintaining morale.
• The pandemic made developing people in the restaurant industry more challenging.
• Culinary Mechanic was born out of a desire to help multiple restaurants succeed.
• Leadership training is often overlooked but is vital for restaurant success.

Timestamps

00:00 Consultant's Unexpected Opportunities 04:35 Whisk: Culinary Mechanics Unveiled 08:28 "From Kitchens to Jobs" 12:27 High School Academic Experiences 13:36 The Go-To Research Expert 18:30 Overwhelmed Chef's Transition Journey 20:56 Hands-On Kitchen Organization Tips 25:21 Transformative Culinary Education Experience 28:34 From Checklist to Menu Engineering 29:55 Directing Diners: Cost-Effective Menu Strategies 34:07 Flat Top Fish Cooking Upgrade 37:12 Summer Restaurant Frenzy 38:49 Cultivating Culinary Leadership 43:28 Urgent Kitchen Staffing Solutions 47:28 Evolving Restaurant Management Focus 50:10 Leadership Challenges in Culinary Industry 51:34 Embracing Changing Passions 55:32 Helping Chefs, Inspiring Leadership

In this conversation, Stephanie Jaeger, the president of Les Dames d'Escoffier International (LDEI), shares her journey into the hospitality industry, her experiences running a restaurant for 25 years, and the lessons learned along the way. She discusses the importance of mentorship and communication in both personal and professional relationships, especially in the challenging restaurant environment. Stephanie also highlights her transition to a role in learning and development and provides insights into the mission of LDEI, which supports women in the culinary and hospitality fields through mentorship and scholarships. In this conversation, Stephanie Jaeger discusses the importance of mentorship for women in the culinary industry, the journey of joining the LDEI, and the challenges faced by women in hospitality.

She emphasizes the need for training and development, effective leadership qualities, and the role of technology in enhancing restaurant operations.

The discussion also highlights the future aspirations for women in the culinary field and the importance of community support.

Takeaways

• Starting young in hospitality can lead to a lifelong passion.
• Success in the restaurant industry often comes from teamwork and asking for help.
• Maintaining clear boundaries between work and home life is crucial for relationships.
• Communication is key in both personal and professional partnerships.
• The restaurant industry can be romanticized, but it is challenging and demanding.
• Mentorship plays a vital role in supporting women in the culinary field.
• Transitioning roles can provide new opportunities for growth and impact.
• LDEI focuses on empowering women through scholarships and mentorship.
• Networking with other women in the industry can provide valuable support.
• Each LDEI chapter offers unique opportunities for connection and growth. Mentorship is crucial for women in the culinary industry.
• Women should feel comfortable in kitchens and seek support.
• Joining LDEI provides networking and growth opportunities.
• Training and development are essential for staff confidence.
• Effective leadership requires communication and presence.
• Technology can enhance training and operational efficiency.
• Women need to know they belong in the industry.
• Community support helps women thrive in hospitality.
• Transitioning from multi-tasking to delegation is key.
• The restaurant industry is a complex business environment.

Timestamps

00:00 Early Career Start: Lifelong Passion 05:14 Embracing Teamwork Over Individualism 08:31 "Balancing Marriage and Work Boundaries" 12:09 LDI Mentorship and Networking Impact 14:14 "Embracing Hospitality and Expansion" 18:25 Mentorship in LDEI: Inspiring Opportunities 21:16 "Chapter Autonomy and Impact Initiatives" 22:57 Restaurant Ownership Challenges 28:05 Rethinking Restaurant Staff Training 31:03 "Always On in Hospitality" 35:13 Return of Human Touch in Dining 37:57 "Podcast Promotion: LDEI Participation"

In this episode, Yaro Tsyhanenko, founder and CEO of PickPad, shares his journey from Ukraine to Chicago and the inspiration behind creating PickPad, a modular system designed to enhance restaurant operations through smart sensors and machine learning.

He discusses the challenges faced by restaurants in managing pickup and delivery orders and how PickPad aims to streamline these processes, improve customer experience, and provide valuable data insights.

Finally, the conversation also touches on the technology behind PickPad, its potential impact on the restaurant industry, and the importance of customer and employee satisfaction.

Takeaways

• Yaro's journey from Ukraine to founding PickPad in Chicago.
• PickPad aims to enhance restaurant operations with smart technology.
• The importance of customer experience in the restaurant industry.
• Challenges faced by restaurants in managing orders efficiently.
• PickPad's use of sensors to improve order accuracy and efficiency.
• The significance of data in optimizing restaurant operations.
• Yaro's motivation to create solutions for real-world problems.
• The potential for PickPad to transform the quick-service restaurant experience.
• Feedback from pilot programs will guide future improvements.
• The CES Innovation Award recognition highlights PickPad's potential.

Timestamps

00:00 Ukrainian Entrepreneur Revolutionizes Restaurant Tech 03:32 Ukrainian Food Delivery Success 06:45 Tech Frustrations in Restaurant Pickups 11:30 Labor Efficiency Challenges in Busy Stores 13:30 "Smart Pads Boost QSR Profits" 17:33 Launching Full-Scale Pilot in Chicago 20:12 Optimizing Order Predictions with Sensors 24:34 "Streamlining User Experience" 27:18 Unified Digital-Physical Customer Experience 32:12 Open Pilots for Real-World Testing 33:27 "Yaro's PickPad AI Journey"

In this conversation, David Scott Peters, a restaurant expert and coach, shares his extensive experience in the restaurant industry, discussing the importance of leadership, systems, and accountability in achieving restaurant prosperity.

David shares insightful success stories, like that of Daisha Wakefield, who leveraged effective systems and budgeting to transform her career from schoolteacher to successful restaurant owner. We'll also discuss the transition from cumbersome spreadsheets to streamlined software solutions, the real-life challenges of implementing new systems, and the fundamental role of leadership and accountability in driving a restaurant's success.

Discover how a growth mindset, leadership, and cultural change within your business can lead to remarkable improvements in efficiency and profitability. Tune in to hear practical advice on overcoming resistance to change, making pivotal decisions, and the significance of continuous learning and training in the ever-evolving restaurant industry.

Plus, David offers a wealth of resources, including his book "Restaurant Prosperity Formula," YouTube channel, and more. Whether you're a seasoned restaurateur or just starting out, this episode is packed with actionable insights to elevate your restaurant operations to new heights.

Takeaways

• David's journey in the restaurant industry began in his family's business.
• Leadership is the number one reason why restaurants fail.
• Change is uncomfortable, but necessary for growth.
• Accountability is crucial in restaurant management.
• The Restaurant Prosperity Formula focuses on freedom and financial success.
• Chefs often resist change due to their artistic nature.
• Involving staff in decision-making can ease resistance to new systems.
• Training and systems can help overcome individual weaknesses.
• Common misconceptions include the belief that businesses can turn around overnight.
• Effective systems and processes are essential for restaurant success. Implementing systems requires a cultural shift in the organization.
• Consistency in using systems is crucial for accountability and change.
• Leadership plays a vital role in fostering a positive company culture.
• Identifying and addressing saboteurs is essential for progress.
• Budgeting based on historical data helps set realistic targets.
• A growth mindset is necessary to overcome challenges in the restaurant industry.
• Success stories can inspire and motivate restaurant operators.
• Employees appreciate clear rules and consistent management.
• Training and development opportunities are important for employee retention.
• Understanding the importance of consistency can lead to better customer experiences.

Timestamps

00:00 Grew up in, excelled at family restaurant business. 04:18 Helping independents with chain-like systems, profit-focused. 08:55 Train, understand, decide, perform, consequences, and action. 12:17 Clear "Definition of Done" crucial for systems. 14:50 Chefs need management skills, not just culinary artistry. 17:11 Change is uncomfortable but improves consistency, profitability. 20:55 Involve key people; guide decision-making process. 24:54 Set systems ensure business isn't person-dependent. 27:36 Successful projects require both AI and people. 29:57 Challenges vary, leadership often hardest in restaurants. 34:29 Excuses impede action despite expressed enthusiasm. 37:47 Attention boosts efficiency, consistency, and customer return. 41:21 Start with budget for accurate KPI targets. 43:32 Master systems for easier restaurant management success. 45:48 Mindset matters; perseverance defines entrepreneurial success.

In this conversation, Peter Newlin, Chief Vision Officer and Co-Founder of Gastamo Group, shares insights into the future of the restaurant industry, emphasizing the importance of technology, mentorship, and community engagement.

He discusses his personal journey into hospitality, the evolution of restaurant concepts, and the significance of experiential dining.

Newlin highlights the need for patience and focus in building successful restaurant brands and explores the impact of technology on enhancing guest experiences.

Takeaways

• There's a tremendous backlog of ideas for great tech in restaurants.
• Experiential dining is becoming a key focus in the industry.
• Mentorship plays a crucial role in personal and professional growth.
• Patience and focus are essential for long-term success.
• Community engagement is vital for restaurant success.
• Quality over quantity is a growing trend in dining.
• Technology will play a significant role in the future of restaurants.
• Understanding your home market is critical for growth.
• Listening to customer feedback is essential for improvement.
• The restaurant industry is evolving with new trends and technologies.

Timestamps

00:00 Discovered hospitality's joy, magic, and impact. 03:49 Fell in love with transforming guest experiences. 06:37 Philippe exemplified mentorship and inspired knowledge-sharing. 12:19 Patience, focus, and slow growth ensure success. 15:30 Perdida: personal journeys, community, destination, Baja ambiance. 18:04 Community-driven design enhances unique restaurant concepts. 21:29 Listen to customer feedback; crucial for growth. 23:31 Focus on regional growth and operational success. 28:17 Shift from quantity to quality in dining. 30:07 AI tools will enhance restaurant tech integrations. 32:52 Make people feel special; tech consolidates profitably.

In this episode, Angelo Esposito interviews Gregg Majewski, founder and CEO of Craveworthy Brands. They discuss the journey of scaling restaurants, the importance of culture and leadership, and the innovative approach of Craveworthy Brands in the restaurant industry, including the use of virtual brands and shared kitchens to maximize efficiency and profitability.

In this conversation, Gregg shares his insights on building a strong team culture, the importance of employee growth and retention, and his leadership philosophy that prioritizes the well-being of his team. He discusses the challenges faced by the restaurant industry, particularly in terms of operational hurdles and pricing strategies, while also emphasizing the need for embracing technology to enhance customer experience.

Looking ahead, he outlines ambitious goals for Craveworthy Brands and the importance of supporting franchisees in achieving their dreams.

Takeaways

• Craveworthy Brands aims to support emerging and legacy brands.
• Scaling from 30 to 300 locations requires a strong belief in the business plan.
• Culture and leadership are crucial for restaurant success.
• Systems and procedures must be in place for growth.
• Transitioning to Craveworthy Brands was a planned move for Gregg.
• Virtual brands can significantly increase revenue without additional overhead.
• Speed and efficiency are key components of restaurant operations.
• Franchisees' success leads to long-term success for the brand.
• Innovative concepts like shared kitchens can optimize resources.
• The restaurant industry is about adapting and evolving with market demands. Building a team culture is essential for success.
• Employee growth should be prioritized over personal gain.
• Great leaders support their team's aspirations.
• Paying employees well can reduce turnover.
• Technology should enhance, not replace, hospitality.
• Operational challenges are prevalent in the restaurant industry.
• Pricing strategies need to be flexible and responsive.
• Setting ambitious goals drives progress.
• Understanding the value of technology is crucial.
• Leadership involves getting hands-on and staying connected with the team.

Timestamps

00:00 Craveworthy Brands: Supports emerging brands, franchise-focused growth. 05:04 Passionate culture, commitment drove unique sandwich success. 09:00 Create duplicable systems; manage failures; retrain/improve. 10:45 Invested in restaurants after family-focused career. 15:32 Menu designed for existing kitchen equipment use. 18:55 Supporting personal growth, even if leaving company. 20:22 Overpay to increase employee retention and loyalty. 24:30 Leaders succeed by engaging and performing duties. 27:53 Focus on perfecting one tech item completely. 29:11 Prioritize needs; avoid feature distractions with checklists. 32:30 Set impossible goals, work towards achieving them.

In this engaging conversation, Vance Morris shares his unique journey from a childhood paper route to a successful career in customer service and entrepreneurship. He discusses his time at Disney, the lessons learned, and how he applied those principles to build a thriving carpet cleaning business.

Vance emphasizes the importance of customer experience, effective marketing strategies, and robust customer retention systems, providing valuable insights for business owners in various industries. In this conversation, Vance Morris elaborates the critical elements of customer service in the restaurant industry, furthered the importance of personal connections, staff training, and attention to detail. He shares insights from his experiences at Disney and his mission to improve service quality through his company, Deliver Service Now.

The discussion covers practical strategies for restaurants to stand out in a competitive market and the significance of creating memorable customer experiences.

Takeaways

• Vance's journey illustrates the importance of customer service from a young age.
• Disney's operational principles can be applied to any business.
• Creating a unique customer experience is key to standing out.
• Effective marketing should attract the right customers and repel the wrong ones.
• Customer retention is significantly cheaper than acquiring new customers.
• Using personal stories in marketing can create emotional connections.
• Simplicity in systems ensures they are followed by all employees.
• A robust loyalty program can enhance customer retention.
• Direct mail remains a powerful tool for customer engagement.
• Fun and personality in business can enhance customer relationships. Personal connections can significantly enhance customer loyalty.
• Clean restrooms are a basic yet vital aspect of restaurant marketing.
• Educating staff about the menu can improve customer interactions.
• Attention to detail is crucial in the restaurant business.
• Service quality is a key differentiator in the restaurant industry.
• Training staff properly can prevent service issues.
• Predictability in service builds customer trust and repeat business.
• A mission to eradicate poor service can drive business success.
• Utilizing resources like the right next thing finder can help prioritize improvements.
• Creating memorable experiences is essential for customer retention.

Timestamps

00:00 Introduction. 03:17 Disney food industry career and roles overview. 08:04 Reluctantly considered carpet cleaning opportunity for marketing. 11:44 Unique phone greeting distinguishes Dave's Insurance. 14:20 Restaurants can boost business with loyalty programs. 16:28 I use my children in marketing campaigns. 19:04 Ritz GM embraces hands-on leadership, cleanliness approach. 23:31 Miscommunication about "Tequila Old Fashioned" button options. 27:51 Mission: Improve service quality with human element. 28:48 Consistent guests maintain steady restaurant income. 34:24 10 questions to find your next focus. 35:09 Mystery audits and Disney business boot camps. 38:41 Website offers courses on client retention strategies.

In this conversation, Jake Simon, co-founder and CEO of ConnectedFresh, discusses the company's mission to reduce food waste and improve operational efficiency in the food service industry through advanced sensor technology. He shares the origin story of ConnectedFresh, highlighting the challenges faced by restaurants and grocery stores, particularly in managing temperature and equipment failures.

The discussion delves into the predictive capabilities of their sensors, real-time monitoring, and various applications that can help businesses save money and reduce waste. Jake also emphasizes the importance of tailored solutions that address specific operational challenges rather than just providing more data.

Jake Simon discusses the innovative sensor technology used in food safety and operational efficiency within the restaurant and grocery sectors. He explains how these sensors can monitor various aspects such as temperature, inventory levels, and even customer traffic, enhancing the overall management of food service businesses.

The discussion also covers the streamlined setup process for businesses, emphasizing the ease of installation and the sustainability of the hardware used. Jake highlights the importance of ROI and customer engagement, encouraging businesses to explore the benefits of their technology. Finally, he shares resources for connecting with ConnectedFresh and the value of feedback in improving their services.

Takeaways

• ConnectedFresh focuses on reducing food waste in the food service industry.
• The company originated from a need to address inefficiencies in food storage.
• Real-time monitoring can prevent significant product loss.
• Predictive maintenance allows businesses to address issues before they escalate.
• Temperature monitoring is a critical component of food safety.
• ConnectedFresh uses LoRaWAN technology for long-range, low-power sensors.
• The system can integrate with existing management platforms for seamless operation.
• Automating cooldown logs can save time and reduce food waste.
• Door sensors can help monitor energy consumption and operational efficiency.
• Tailored solutions are more effective than generic data collection. Innovative sensor technology can enhance food safety and operational efficiency.
• Sensors can monitor temperature, inventory levels, and customer traffic.
• The setup process for businesses is streamlined and cost-effective.
• Sustainability is a key focus in hardware solutions.
• ROI is crucial; solutions should pay for themselves multiple times over.
• ConnectedFresh offers a flexible pricing model based on scalability.
• Customer engagement is prioritized; feedback is welcomed.
• The technology is designed to be user-friendly and easy to install.
• Businesses can schedule calls to learn more about the technology.
• ConnectedFresh aims to provide valuable insights and support to clients.

Timestamps

00:00 Monitoring inefficiencies in food service using sensors. 06:07 Cooler failures cost $70,000 in grocery products. 09:25 Pre-configured, long-range, low-power sensors with LoRaWAN. 11:19 Core focus: hazard systems, not sensor platforms. 14:06 Automation simplifies corrective action integration process. 17:27 Start with solutions to specific challenges. 20:39 Door sensor detects and prevents unauthorized access. 25:31 Wine bottles exploded due to temperature changes. 28:57 Identifying challenges for tailored, ROI-driven solutions. 32:38 Refrigerated delivery vans with GPS and sensors. 35:56 Pricing determined by location or sensors used. 38:11 Schedule a call to learn and share feedback. 41:06 Excited to feature and shout you out.

In this conversation, Christin Marvin shares her journey from a 20-year career in the hospitality industry to becoming a consultant and leadership coach. She discusses the challenges faced by independent restaurant owners, the importance of self-awareness, and the need for effective leadership development.

Christin emphasizes the significance of creating sustainable business practices and shares success stories of her clients who have transformed their leadership styles. The conversation highlights the evolving landscape of the restaurant industry and the resources available for operators to thrive.

In this conversation, Christin Marvin and Angelo Esposito discuss the challenges and strategies in the hospitality industry, focusing on leadership, setting boundaries, and the importance of community. Christin shares insights from her book, 'The Hospitality Leaders Roadmap,' and her podcast, 'No Hesitations,' emphasizing the need for mental fitness and positive intelligence in leadership.

They explore current trends in the restaurant industry, the shift towards neighborhood dining, and the future of hospitality amidst changing consumer behaviors.

Takeaways

• Christin started in hospitality at 15 as a line cook.
• She opened 13 different restaurants throughout her career.
• Burnout led her to seek coaching and support.
• Self-awareness is crucial for personal and professional growth.
• Independent restaurant owners often lack leadership resources.
• Effective communication is key to managing teams.
• Setting boundaries is essential for work-life balance.
• Leadership development can transform restaurant operations.
• Success stories illustrate the impact of coaching.
• Creating a sustainable business model is vital for success. Operators often feel they must be everything to everyone.
• Setting boundaries is crucial for sustainability in leadership.
• Identifying and developing talent within the team is essential.
• Communication platforms can help maintain team connection.
• The hospitality industry is evolving with new leadership paths.
• Service quality is becoming more important than food quality.
• Neighborhood restaurants are thriving post-COVID.
• Financial caution is influencing dining habits.
• Mental fitness is key to managing stress in leadership.
• Building strong relationships is vital for business growth.

Timestamps

00:00 Hospitality: Passionate, stimulating, challenging entrepreneurial space. 03:21 Neglected self-investment, turned to alcohol, sought coaching. 07:42 WISK helps restaurateurs focus on their passion. 10:21 Businesses seeking sustainability, leadership training, systems development. 14:15 Influential coach for restaurant owners, leadership resources. 16:05 New leadership needs structure, training, and support. 21:18 Entrepreneurial growth: Efficiency over busyness, maturity realized. 22:09 Focus on impactful actions, explore the Hospitality Leaders Roadmap. 25:12 Hospitality careers evolving beyond limited roles. 29:25 Restaurants finally get deserved attention for growth. 32:44 Success requires comprehensive service, strong community focus. 35:35 Remote work's impact on downtown businesses uncertain. 40:54 Monthly expert webinars on diverse business topics. 41:53 Leverage resources to improve restaurant leadership skills.

In this conversation, Jason Berkowitz, founder of Arrow Up Training, shares his extensive journey in the hospitality industry, detailing his passion for the field and the lessons learned from opening nearly 100 restaurants. He emphasizes the importance of training, feedback, and maintaining clear processes to ensure operational efficiency.

Jason discusses the critical path to opening a restaurant and how effective documentation and playbooks can significantly impact success. He also highlights the need for clear communication about roles and expectations to foster a positive work culture. In this conversation, Jason Berkowitz discusses the importance of streamlining restaurant operations, the significance of developing leadership within the industry, and the inception of Arrow Up Training.

Moreover, he emphasizes the need for systems to reduce micromanagement and improve efficiency, especially when expanding restaurant locations. The discussion also touches on the challenges of compliance and the necessity of training supervisors to enhance employee retention.

Finally, Berkowitz shares insights from his book, 'Please Don't Sleep With The Host,' and outlines future plans for Arrow Up Training, focusing on providing accessible training resources for the restaurant industry.

Takeaways

• Jason's journey into hospitality began at a young age, inspired by his mother's clothing business and a local Burger King.
• The vibe and atmosphere of restaurants play a crucial role in attracting individuals to the industry.
• Training programs are essential for employee success and should be prioritized from the start.
• Feedback is vital for employee development and should be a continuous process.
• Documenting processes is key to maintaining consistency and efficiency in operations.
• A critical path to opening a restaurant helps manage timelines and responsibilities effectively.
• Rent can often be the least expensive aspect of opening a restaurant compared to lost labor costs due to delays.
• Clear definitions of roles and expectations help prevent misunderstandings and improve team dynamics.
• Creating a culture of constant training and feedback can enhance employee engagement and performance.
• Cost savings can have a more significant impact on profitability than increased sales. Streamlining operations can save money and reduce headaches.
• Establishing systems limits the need for micromanagement.
• Developing supervisors into leaders is crucial for growth.
• Compliance training is essential for restaurant culture.
• Empowering employees leads to better retention rates.
• Training should speak the language of the industry.
• Supervisors are key to bridging expectations and execution.
• Creating a community of leaders enhances learning.
• Offering free training can benefit the entire industry.
• Future plans include expanding training resources and partnerships.

Timestamps

00:00 Teen improved coffee shop sales, began career. 05:57 Focused on creating a training program first. 08:23 Start with personal journey; strong onboarding reduces turnover. 12:24 Foster culture of consistent training and collaboration. 14:37 Defining done avoided arguments and clarified expectations. 17:14 Checklists build or destroy culture through accountability. 19:59 Reducing inventory costs increases profit efficiency. 25:33 Responsibility, timelines, completion, opening date consequences. 27:20 Implement systems for effective management and delegation. 29:57 Developing leaders through soft skills and growth. 33:30 Navigating social boundaries reduces risk for insurers. 35:40 Building community of young empowered leaders. 39:23 Transition from old-school to new-school management. 43:11 Helping people through free content and resources. 46:53 Future plans: insurance discounts, sponsored free courses. 48:29 Jason Berkowitz discussed on WISKing it All.

In this conversation, Sam Fonseca  takes us through his fascinating journey, beginning with his first encounter with Raising Cane's in California, and the impactful career choices that followed. From record-breaking sales at Raising Cane’s to leading the busiest location of Dave’s Hot Chicken, Sam's story is a testament to the power of innovative practices and strategic career moves.

We also explore Sam's role as a restaurant coach, helping founders scale their businesses with his 'ops method'—a strategic approach to observation, planning, and implementation. Listen in as Sam shares his thoughts on "founder's fatigue," the importance of mentoring, and how a coach can uncover business blind spots. Whether you're a seasoned restaurateur or just setting out, Sam's insights and experiences offer invaluable lessons on leadership and growth in the restaurant industry. So, grab your headphones and get ready for an episode packed with wisdom and practical tips for success!

Takeaways

• Sam Fonseca helps founders scale their restaurant businesses.
• Leadership plays a crucial role in the restaurant industry.
• Founders fatigue can lead to a loss of passion for the business.
• Young, fun brands are exciting opportunities in the market.
• Operational improvements can lead to significant sales increases.
• A tailored coaching approach is essential for restaurant success.
• Common mistakes include lack of passion in hiring and operations.
• Having a coach can provide valuable insights and accountability.
• Understanding your people is key to improving operations.
• Success stories demonstrate the impact of effective leadership and systems.

Timestamps

00:00 Started working at In-N-Out for family. 03:43 The handshake matters more than the roast. 07:10 Seeking energetic, young, fun brands constantly excites. 12:22 Opening earlier increased sales by $2 million. 15:15 Successful career built on a proven formula. 18:41 Coaching tailored to various client needs. 20:07 Quick improvements for restaurants to improve operations. 25:02 Coaches provide valuable guidance and accountability. 27:28 What does working with Sam entail? 31:24 Online courses for restaurant management career growth.

In this conversation, Matt Plapp, CEO of America's Best Restaurants and Dryver, shares his extensive experience in restaurant marketing, discussing the evolution from traditional to digital marketing strategies.

He emphasizes the importance of storytelling, customer engagement, and building a strong customer database. Matt also highlights the challenges faced by restaurant owners, particularly in adopting new technologies and marketing strategies, and offers practical advice for improving restaurant sales and customer loyalty.

Takeaways

• Matt Plapp started his journey in traditional media before focusing on restaurant marketing.
• America's Best Restaurants aims to highlight unique stories of local restaurants.
• Digital marketing has transformed how restaurants engage with customers.
• Restaurant owners often struggle with time management, impacting their marketing efforts.
• Creating irresistible offers can significantly increase customer engagement.
• Storytelling is a powerful tool for restaurants to connect with their audience.
• Many restaurants are still behind in adopting technology for operations and marketing.
• Building a customer database is crucial for long-term success in the restaurant industry.
• Consistency in marketing efforts leads to better customer retention and engagement.
• Matt emphasizes the importance of using customer data to drive marketing strategies.

Timestamps

00:00 Engage and capture walk-in restaurant customers' data. 04:41 Friends' efforts led to business skill shift. 07:55 Nike's wealth contrasts local restaurants' immigrant stories. 09:38 Create media on restaurants, sharing owners' stories. 13:10 Visionary branding strategy for independent restaurant marketing. 17:54 Guess the jar amount, enter competition, collect data. 21:45 Improve marketing; avoid repetitive digital content. 25:20 Be genuine; share stories, not just selling. 26:56 Focus on consistent output over view counts. 31:03 Seeking tools for engagement-driven data and sales. 33:13 Spoke at conference about restaurant marketing books. 35:33 Fragmented restaurant data systems lack integration. 41:02 People choose cheap, unreliable solutions due to time constraints. 42:40 Cook caught stealing steaks from restaurant dumpster. 45:36 Engage restaurant visitors with personalized offers. 49:52 Gym partner later sold companies for millions. 51:19 Effective data use boosts customer business engagement.

In this conversation, Olga Lopategui, founder of Restaurant Loyalty Specialists, shares her journey from corporate roles in international marketing to establishing her own consulting firm focused on restaurant loyalty programs.

She discusses the common pitfalls restaurants face when implementing loyalty programs, the evolution of these programs over the years, and the impact of third-party platforms on customer loyalty.

Finally, Olga emphasizes the importance of understanding customer data, key metrics for success, and the future trends in restaurant loyalty, including the integration of AI for better segmentation and analytics.

Takeaways

• Olga transitioned from corporate roles to consulting due to family commitments.
• Restaurant Loyalty Specialists focuses on helping chains optimize their loyalty programs.
• Common mistakes include neglecting ongoing management of loyalty programs.
• Loyalty programs have become more accessible to smaller chains over the years.
• Third-party platforms complicate the loyalty landscape for restaurants.
• Individual venues should focus on email marketing and in-store acquisition.
• Olga's passion for food drives her work in the restaurant industry.
• Consulting is tailored to the specific needs of restaurant chains.
• Key metrics for loyalty success include participation rates and spend lift.
• AI will play a significant role in the future of loyalty programs.

Timestamps

00:00 Impressive career led to founding own company. 04:22 Clients seek help evaluating loyalty program effectiveness. 06:59 Specialize in restaurant chains, knowledgeable about operations. 11:25 Brands often misjudge CRM software for growth. 15:11 Third-party platforms have minimal overlap with guests. 17:01 Promote first-party ordering on all packaging. 22:47 Restaurants make cities special and memorable. 26:15 Each platform suits different business needs. 29:23 Loyalty guests prioritize value, expecting brand discounts. 33:00 Focus on product preferences and consumption patterns. 35:38 AI enhancing segmentation through generative improvements. 37:52 Email for updates on restaurant loyalty news.

In this engaging discussion, Scot shares his methodologies in concept development, emphasizing market research and unique positioning, like the creation of a Persian and Eastern Mediterranean concept for a historic British manor house hotel. He advocates for pushing boundaries, tackling implementation challenges, and ensuring operational efficiency.

Scot and Angelo explore the intricacies of hotel operations, financial oversight, and the implementation of inventory systems. They also touch on the benefits of real-world validation of strategies and the importance of personalized experiences, particularly for Gen Z consumers.

This episode is packed with practical insights and recommendations for industry adaptation, including the use of modern technology and authentic content marketing. Get ready to gain valuable knowledge from these seasoned professionals and learn about the dynamic future of the hospitality sector! Tune in to EP 55 of Wisking It All Podcast now.

Takeaways

• Auden Hospitality focuses on food and beverage consultancy for hotels.
• Scot's journey into hospitality began with a job at 16.
• Cultural differences significantly impact hospitality practices.
• Hotels need to adapt to the evolving food and beverage landscape.
• Independent restaurants are more agile than hotels in operations.
• Consultancy should involve implementation, not just strategy.
• Tech innovations can streamline operations and enhance guest experiences.
• Personalized experiences are crucial for attracting Gen Z consumers.
• Investing in videography can drive restaurant bookings.
• Future trends in hospitality will focus on unique experiences.

Timestamps

00:00 Best-paying job inspired hospitality industry passion. 03:44 Worked in 14 countries, learned to listen. 08:37 Emirates' streamlined process exemplifies outstanding hospitality. 10:46 Hotels were primary meeting spots before remote work. 14:20 Industries must adapt to prevent disruption, requiring innovation. 17:23 Hotels' food and beverage running at a loss. 19:40 Lost passion for brand-building; left job without plan. 24:17 Your oldest friend offers trustworthy, exceptional support. 29:02 Aligning data with observations to identify issues. 29:56 Align purchasing, automate processes, define concepts for improvement. 34:19 Arden team excels in operational implementation and support. 36:35 We handle recipe setup for our clients. 42:29 Focus on controllable metrics, not rigid budgets. 45:24 Tech automates tasks, freeing teams for efficiency. 48:26 Equipment improves workflow, consistency, and operational efficiency. 50:22 Gen Z consumers value personalized, experiential, local stays. 53:21 Follow LinkedIn profile; listen to "Hospitality Huddles" podcast.

Jay Ashton, hospitality and food service business coach and consultant, discusses the evolution of the restaurant industry and the challenges faced by restaurateurs. He shares his personal journey in the industry and how it saved him from a chaotic upbringing. Jay also explores notable trends in the restaurant space, such as the impact of the internet and the rise of AI.

Moreover, he emphasizes the need for restaurants to adapt to new technologies and explore additional revenue streams to increase profitability. Jay suggests innovative ideas like advertising in drive-throughs and co-branding partnerships to generate more income. In this conversation, Jay Ashton, known as Canada's restaurant guy, discusses the importance of thinking outside the box in the restaurant industry. He shares innovative ideas such as co-branding with other businesses, implementing subscription models, and creating unique dining experiences.

Finally, Jay gave importance of  the need for restaurants to challenge the status quo and find new ways to engage customers. He also talks about his upcoming book, 'Alone in Hospitality,' which explores the challenges and experiences of being in the restaurant industry.

Takeaways

• The restaurant industry has undergone significant changes, driven by factors such as the internet and AI.
• Restaurateurs need to adapt to new technologies and explore additional revenue streams to increase profitability.
• Innovative ideas like advertising in drive-throughs and co-branding partnerships can generate additional income.
• The human element in the restaurant industry can be a challenge, and AI may play a role in removing human interference and improving efficiency.
• Full-service restaurants may become more focused on special occasions, while QSRs and fast-casual establishments may leverage automation and AI to streamline operations. Thinking outside the box is crucial in the restaurant industry to stay innovative and competitive.
• Co-branding with other businesses can create new opportunities and generate additional income.
• Subscription models for restaurants can be a successful and profitable strategy.
• Creating unique dining experiences can attract customers and set a restaurant apart from competitors.
• Challenging the status quo and embracing innovation is essential for long-term success in the industry.

Timestamps

00:00 Introduction and Background 02:30 What Got Jay Ashton into the Restaurant Industry 07:17 Notable Trends in the Restaurant Space 11:08 Challenges and Opportunities for Restaurants 17:23 The Role of AI in the Restaurant Industry 19:12 The Future of Full-Service and QSR Restaurants 28:16 Exploring Additional Revenue Streams 31:08 Innovative Ideas for Increasing Profitability 33:01 Thinking outside the box in the restaurant industry 43:46 The concept of paying people to eat at a restaurant 48:52 Creating unique dining experiences 56:03 Challenging the status quo in the restaurant industry 01:00:23 Alone in Hospitality: Exploring the challenges and experiences of the restaurant industry

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Olivier Rassinoux, Vice President of Restaurant and Bar at Patina Restaurant Group, discusses his background and the operations of the restaurant group. The group owns 30 restaurants with different concepts and is owned by Delaware North. They have a significant business with Disney and also operate in New York, Boston, and Southern California. Olivier shares his journey in the hospitality industry, starting as a line cook and working his way up.

He emphasizes the importance of travel and gaining experience, as well as finding mentors and building relationships. Olivier also talks about the challenge of maintaining consistency across a diverse portfolio of restaurants and the importance of trust and delegation. In this conversation, Olivier Rassinoux, discusses the challenges and opportunities in the restaurant industry. He emphasizes the importance of innovation and creativity while maintaining operational efficiency.

Rassinoux also shares his thoughts on the future of full-service restaurants and the need for human connection in a tech-driven world. He highlights the rewarding aspect of seeing teams grow and succeed and offers advice for aspiring restaurateurs. Rassinoux mentions upcoming projects and expansions for Patina Restaurant Group.

Takeaways

• Travel and gain experience in different locations to broaden your skills and perspective in the hospitality industry.
• Find mentors and build relationships with experienced professionals who can guide and support your career growth.
• Trust and delegation are key to managing a diverse portfolio of restaurants and maintaining consistency.
• Share knowledge and collaborate with other restaurants in the industry to create a thriving community. Innovation and creativity are essential in the restaurant industry, but it's important to balance them with operational efficiency.
• Full-service restaurants may become more valuable in a tech-driven world as people seek human connection and unique experiences.
• The success of a restaurant depends on many factors, including the quality of food, service, and overall guest experience.
• Building strong teams and seeing their growth and success is a rewarding aspect of a career in the restaurant industry.
• Taking risks and being open to new ideas is crucial for success in the industry.
• Patina Restaurant Group has exciting projects and expansions in the pipeline, including the launch of an American Brasserie concept.

Timestamps

00:00 Chef's child to culinary career across locations. 05:13 Travel for work when young; invaluable experience. 07:43 Mentors are important; don't hesitate to ask. 10:56 Tell us about your top-rated steakhouse, please. 15:54 Empowerment shifts leadership from directive to supportive. 18:52 Innovation requires questioning and pushing traditional boundaries. 21:54 Emerging hybrid restaurant genre blends service levels. 24:11 Full service becomes valuable as it rarifies. 28:45 Innovate, share items to manage production efficiently. 30:52 Many factors influence memorable restaurant experiences. 35:46 Motivated managers improve overall employee and guest experience. 38:39 Celebrate growth; maintain connections; travel often; reminisce. 40:15 Global operations, new website, reach out anytime.

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In this episode, we’ll explore how GiftAMeal transforms everyday dining experiences into opportunities for generosity, with a stunning milestone of 2 million meals donated to food banks. We'll discuss the metrics and emotional connections that drive customer loyalty and behavior, and reveal how restaurants—from local spots to national chains—are integrating this initiative to make a positive impact.

Andrew will share insights on the challenges and triumphs of scaling GiftAMeal, the strategic importance of social media marketing, and future plans to expand their mission. If you’re in the restaurant industry or just passionate about social good, this episode is packed with valuable information and heartwarming stories. So, join us as we WISK it all together with Andrew Glantz on "WISKing It All!"

Takeaways

• GiftAMeal is a platform that allows restaurants to engage with their community and customers by making a donation to a local food bank for every photo taken by a guest.
• The program has reached 2 million meals donated and has shown positive impacts on customer loyalty, satisfaction, and online reviews.
• Restaurants can integrate GiftAMeal into their own mobile apps and utilize user-generated content for marketing purposes.
• Joining GiftAMeal is a quick and easy process, and there are plans to expand the program to support more restaurants and causes.

Timestamps

00:00 Entrepreneurial, social impact journeys merge through business. 03:16 Integrated entrepreneurship, social impact, and emotional-branding for restaurants. 09:06 GiftAMeal fosters emotional connection, boosting guest loyalty. 11:11 Marketing often deprioritized due to restaurant challenges. 15:20 User-generated content aids restaurant marketing and feedback. 18:22 GiftAMeal suits quick, casual dining, coffee shops. 21:52 Quick sign-up for customized promo materials, fast launch. 25:25 Recording and sharing uplifting restaurant customer stories. 29:08 Exploring technology to enhance restaurant social responsibility. 31:13 Visit GiftAMeal.com for partnership and demo information.

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Abhinav Kapur, co-founder and CEO of Bikky, discusses the customer data platform for restaurants and the importance of understanding guest behavior. Bikky pulls in data from various sources, such as point of sale, payments, online ordering, reservations, and loyalty, to help restaurants gain insights into their customers.

Kapur shares his journey of transitioning from finance to the restaurant industry and the inspiration behind starting Bikky. He also emphasizes the need for actionable data and the challenges of cutting through the noise in the restaurant tech space. Bikky recently raised $8 million in a Series A funding round and plans to invest in product development and scaling the business. So, whether you run a quick service spot or a casual dining joint, this episode has some golden nuggets to boost your game. Grab your headphones and let’s get into it!

Takeaways

• Bikky is a customer data platform for restaurants that helps them understand guest behavior and make data-driven decisions.
• Restaurants need actionable data to strategically grow their businesses and improve customer experiences.
• The restaurant industry is transitioning to digital, and there is a need for tools and resources to leverage the data generated.
• Choosing best-of-breed solutions that address specific pain points can be more effective than all-in-one systems.
• Raising prices can have an impact on customer frequency and behavior, and digital penetration in the restaurant industry is still growing.

Timestamps

00:00 Introduction and Background of Bikky 02:05 The Importance of Understanding Guest Behavior 04:23 Realizing potential in restaurant business through data. 05:51 Abhinav Kapur's Journey from Finance to the Restaurant Industry 08:43 Marketing automation for restaurants leveraging first-party data. 09:13 Challenges of Restaurant Tech and Cutting Through the Noise 12:53 Evaluating new menu items for customer impact. 14:45 Bikky's Biggest Challenge 16:16 Ecosystem changes, messaging importance in restaurant technology. 20:55 Bikky Raises $8 Million in Series A Funding 23:08 Bikky's Target Costumers: QSR and Fast Casual 25:25 Credit card token tracks guest information. 26:33 Accelerating investment in product, team, and market. 28:18 Aggressive pricing impacts restaurant customer frequency negatively. 31:15 Where to find Abhinav Kapur and Bikky

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Welcome to Episode 50 of the Wisking It All Podcast! Today, we're thrilled to have Branden Mcrill, co-founder, and CEO of Five Out, join us for an insightful discussion on the universal challenges within the restaurant industry. With over 26 years of hospitality experience, Branden dives deep into the critical aspects of achieving profitability through labor and purchasing optimization.

We'll explore his journey from humble beginnings parking cars and washing dishes, to working at prestigious restaurants like Alinea and eventually launching Five Out—a cutting-edge AI and machine learning solution revolutionizing restaurant operations. Learn how Five Out's automation software is helping restaurants streamline labor budgets, prep, and purchasing to enhance guest satisfaction and profitability.

Branden also shares valuable lessons from his extensive career, stresses the importance of balancing guest experience with business economics, and discusses the future of AI in the restaurant industry. Whether you're a restaurant owner, manager, or enthusiast, this episode offers a wealth of knowledge on optimizing operations and harnessing the power of technology in hospitality. Stay tuned for this enlightening conversation!

Takeaways

• FiveOut is an automation solution for the restaurant industry that uses machine learning models to optimize labor budgets, prep, and purchase volumes.
• The typical customer profile is QSR and FSR restaurants, particularly those at the higher end of the SMB and mid-market sectors.
• The onboarding process is streamlined and automated, requiring only integration with the point of sale system.
• The platform provides automated labor budgets, prep lists, and purchase orders, reducing the need for manual data entry and improving efficiency. Restaurants should measure success across multiple metrics, not just profitability.
• Automating labor budgeting and scheduling can help restaurants deploy the right budget at the right time.
• Sensitivity is crucial in inventory management to ensure the right amount of stock without any shortfall.
• AI and automation are transforming the restaurant industry, with robots and automation being used for various tasks.
• 5-Out aims to become a comprehensive solution for scheduling, prep, and purchase automation.

Timestamps

00:00 Introduction and Background

02:05 Starting 5-Out and the Need for Automation

08:09 Branden's Journey in the Restaurant Industry

10:29 Forecasted Revenue Using Algorithms

12:01 Transitioning to Software and AI

14:29 Refining Software Focus Towards QSR FSR Restaurants

18:23 Efficient Tech Setup Vital for Restaurant Success

20:39 Historical Sales Data is All We Need

25:11 Optimizing Staff Levels for Improved Service Efficiency

27:26 Restaurant Labor Scheduling: Time, Cost, Productivity Data

30:43 True AI is Automation, But We Need Humans

32:06 Success Not Celebrated, Errors Draw Attention. Consistency Valued

36:34 The Importance of Sensitivity in Inventory Management

40:41 The Role of AI and Automation in Restaurants

44:28 The Future of 5-Out: Scheduling, Prep, and Purchase Automation

48:07 Where to Find 5-Out

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Cameron Rowe, the founder of Hover, discusses the drone delivery startup and its focus on last-mile food delivery. He shares his background in the drone space and how he transitioned from doing real estate photography to starting Hover.

Cameron also talks about his experience with Techstars and appearing on Dragon's Den (the Canadian version of Shark Tank). He explains the challenges of obtaining permits and licenses for drone delivery and the importance of targeting locked markets.

Moreover, the user experience involves ordering through delivery apps or directly from restaurants, with plans to integrate with partners in the future. Hover is a drone delivery company that focuses on delivering food and other items to hard-to-reach areas. They primarily serve the Toronto Islands and other locked areas where it is difficult to access by traditional means. Their typical customers are those who want the convenience of food delivery in these areas and are willing to pay a premium for it.

Finally, Hover is also exploring boat delivery in areas like Miami and cargo ship delivery using larger drones. They are focused on scalability and ensuring that what they deliver is meaningful and reasonably priced for customers.

Keywords

drone delivery, last-mile delivery, food delivery, startup, Techstars, Dragon's Den, permits, licenses, locked markets, user experience, drone delivery, food delivery, hard-to-reach areas, Toronto Islands, boat delivery, cargo ship delivery, scalability

takeaways

• Hover is a drone delivery startup focused on last-mile food delivery.
• Cameron Rowe transitioned from doing real estate photography to starting Hover.
• Techstars and Dragon's Den provided valuable opportunities and credibility for Hover.
• Obtaining permits and licenses is a challenge in the drone delivery space.
• Hover targets locked markets where traditional delivery methods fall short.
• The user experience involves ordering through delivery apps or directly from restaurants, with plans to integrate with partners in the future. Hover specializes in drone delivery to hard-to-reach areas, primarily serving the Toronto Islands.
• Their typical customers are those who want the convenience of food delivery in these areas and are willing to pay a premium for it.
• Hover is exploring boat delivery in areas like Miami and cargo ship delivery using larger drones.
• Scalability and reasonable pricing are key considerations for Hover as they expand their delivery services.

Timestamps

00:00 Introduction to Hover and Cameron Rowe 02:20 Cameron Rowe's Background and Inspiration for Hover 04:16 Techstars and Dragon's Den Experience 07:04 Reality TV Pitch, Practiced, Nervous, Personalized Answers 11:18 The Impact After the Show 12:54 Targeting Locked Markets for Success 14:22 Progress from Real Estate to Drone Deliveries 17:00 The User Experience: Ordering and Delivery 19:30 Drone Delivery Challenges 20:30 High Delivery Costs Impact Customer Behavior in Toronto 22:09 Seek Repeatable Opportunities, Assess Promo Value Impact 24:32 How Storytelling Impacts the Business 26:44 Distribution and Scalability 28:36 Unmanned Traffic Management 31:43 Detect Noncompliant Drones, Ensure Communication and Autonomy 33:42 Exciting Mindset Shift, Meeting Phenomenal People 35:25 Learning Curve and Personal Development 37:28 In your Mid-Twenties, Learn and Grow Constantly 39:23 Plugs and Future Expansion 41:12 Plugs and Future Expansion

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Mehdi Zarhloul, CEO of Crazy Pita Restaurant Group, shares his journey from working in restaurants as a teenager to opening his own Mediterranean restaurant chain. He discusses the challenges and successes he experienced along the way, including the impact of the COVID-19 pandemic.

Moreover, Mehdi also talks about the importance of technology in his business, including the use of virtual cashiers and AI for scheduling and inventory management. Mehdi Zarhloul, the founder of Crazy Pita, shares his insights on running a successful restaurant business and the importance of creating a memorable customer experience.

Finally, he emphasizes the value of using technology to streamline operations and connect with customers. Mehdi also discusses his decision to start franchising and his vision for expanding his brand. He highlights the importance of building a strong team and having a clear strategy in place. Mehdi's passion for hospitality and creating lasting memories shines through in his approach to business.

Takeaways

• Mehdi Zarhloul started Crazy Pita Restaurant Group after gaining experience in the restaurant industry and being inspired by his love for Mediterranean cuisine.
• The COVID-19 pandemic forced the restaurant to adapt and focus more on takeout and delivery, leading to the creation of additional concepts within the brand.
• Technology played a crucial role in the restaurant's operations, including the use of virtual cashiers and AI for scheduling and inventory management.
• Mehdi emphasizes the importance of creating an ecosystem that is customer-centric and connected to both employees and guests. Use technology to streamline operations and connect with customers
• Franchising can be a way to expand your brand and create a legacy
• Building a strong team and having a clear strategy are key to success
• Focus on creating a memorable customer experience and building lasting connections

Timestamps

00:00 Introduction and Background 05:01 Transition from Four Seasons to Entrepreneurship 07:24 Creating pita shop with unique Middle Eastern flavors 10:15 Economic challenges led to demand for fast casual 13:41 Consider downsizing to focus on takeout options 15:39 Embracing Technology in the Restaurant Industry 17:02 The Role of Virtual Cashiers and AI 21:09 Franchising program offers easy restaurant operation system 22:08 Creating a Customer-Centric Ecosystem 26:04 Building a Strong Team and Having a Clear Strategy 27:46 Creating Memorable Customer Experiences and Lasting Connections 29:26 Creating priceless hospitality through kindness and training 34:16 Focus on People and Product 36:18 Expanding the Brand and Future Plans

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Shereen shares her insights on the importance of integrating feedback channels and trend analysis in online reviews, and how Akira's platform helps businesses manage their online presence effectively. She discusses the development of conversational data and how AI can provide unique insights on customer feedback, identifying exceptional experiences and key themes.

Throughout the conversation, Shereen emphasizes the significance of using natural language and storytelling when conveying data insights to help people understand and take action. She also shares her experience at McDonald's and how it shaped her approach to customer service and continuous improvement.

Angelo Esposito, our host, engages in a thought-provoking discussion with Shereen about the transition from reactive to proactive approaches in business and the importance of showing up for customers and implementing their feedback quickly.

Tune in to learn more about Akira's target market, their transparent pricing strategy, and their future plans to continue serving customers and helping brands grow. Don't miss this informative episode filled with valuable insights on reputation management and data-driven decision-making in the hospitality industry!

takeaways

• Akira simplifies reputation management and delivers prescriptive insights to help businesses improve.
• They focus on better storytelling with data and aim to start conversations that might not have been started otherwise.
• Akira works with multi-concept, multi-brand, and multi-unit establishments, providing insights on ratings, sentiment, and customer retention.
• The founders emphasize the importance of storytelling and natural language communication in presenting data to customers. Akira analyzes customer feedback to identify key themes and sub-themes.
• They prioritize feedback based on sentiment scores and prevalence of themes.
• Akira offers a unified inbox to consolidate feedback from various channels.
• The platform provides AI-powered analysis and escalation of feedback.
• They can generate auto-responses or allow for manual responses based on workflow rules.
• Akira helps businesses manage and update their listings for accurate and consistent information.
• Their ideal customers are multi-brand, multi-unit businesses.
• Akira's future plans involve continued growth and helping brands improve through feedback analysis.****

Timestamps

00:00 Introduction and Pronunciation 04:30 Working with Multi-Concept, Multi-Brand, and Multi-Unit Establishments 07:56 The Importance of Storytelling with Data 09:58 Lessons Learned from Early Customers 12:05 Transition from reactive to proactive is rewarding 14:29 Advised against Salesforce, emphasized storytelling for operators 16:16 First Paying Customer and Key Learnings 19:23 Developing conversational data for easy operator queries 21:10 Introduction to Key Themes and Sub-Themes 23:51 The Benefits of a Unified Inbox 26:17 Motivating Improvement through Feedback Measurement 29:19 AI Analysis and Prioritization of Feedback 32:13 The Importance of Direct Feedback and Listing Management 34:08 Google reviews show customer feedback challenges 39:50 Opinionated about syndication to important listing directories 41:25 Developing go-to-market strategy for Akira's popcorn 43:08 Targeting Multi-Brand, Multi-Unit Businesses 44:15 Future Plans for Akira

Monte Silva, an owner and restaurant executive coach with over 25 years of experience in the hospitality industry, shares his journey from starting as a dishwasher at the age of 15 to eventually transitioning into restaurant management, operations, and coaching. He emphasizes the importance of creating a perfect business model that encompasses exceptional service, hospitality, product, brand, sales growth, profitability, and culture to achieve success in the restaurant industry.

Throughout the episode, Monte and Angelo delve into the common challenges faced by the restaurant industry, such as labor market shifts, supply chain issues, and inflation. They also discuss the significance of valuing employees, considering them as assets rather than liabilities, and setting realistic yet challenging goals to drive top-line revenue.

Monte also introduces his upcoming book, "Shift Happens," which focuses on changing mindsets and beliefs in the restaurant industry. The book, set to be released in August, will be available in 14 languages and offer various formats, including Kindle, audiobook, and journal.

Join us as we explore the world of restaurant success with Monte Silva, and discover valuable insights and strategies to help your business thrive in the ever-changing hospitality industry. Don't forget to check out Monte's podcast, Restaurant Success Club, and his weekly newsletter, Restaurant Success Newsletter, on LinkedIn for more great content!

Takeaways

• Valuing and investing in employees is crucial for creating a positive work culture and retaining talent.
• Shifting focus from percentages to driving top-line revenue can lead to greater profitability.
• Common challenges in the restaurant industry include the labor market, supply chain issues, and inflation.
• Silva's upcoming book, 'Shift Happens,' explores mindset shifts and strategies for success in the new economy. Establish a strong brand and set aggressive but fair goals
• Create attainable yet challenging goals that require effort from the team
• Invest in scalable systems and build a strong team
• Always be proactive in hiring and developing employees
• Invest in growth opportunities
• Create a perfect box with excellent service, a great product, a strong brand, and a positive culture

Timestamps

00:00 - Introduction 01:31 - Getting Started in the Hospitality Industry 03:45 - Transition to Coaching and Founding Monte Silva Coaching 08:56 - Does Establishment Types Matter? 10:37 - Challenges Faced by Restaurant Owners 14:12 - Upcoming Book: 'Shift Happens' 15:17 - Value perception, labor cost, employee retention strategy 19:32 - Focus on results, not just percentages. 23:53 - Advice on prioritizing goals with limited resources 26:17 - Creating Attainable Yet Challenging Goals 28:45 - Investing in Scalable Systems and Building a Strong Team 31:20 - Being Proactive in Hiring and Developing Employees 33:27 - Scaling American diner needs management and training 36:37 - Key to success in restaurant industry: Perfect box 40:05 - What's next to Monte Silva Coaching

Harold Isaac Walters, CEO and co-founder of Shootz, shares his journey in the food and beverage industry. Shootz is a Hawaiian Asian fusion restaurant that specializes in fried chicken katsu. Harold's background in tech and e-commerce influenced his approach to running Shootz, focusing on data collection and digital marketing.

He emphasizes the importance of having a solid tech stack, starting with a POS system and then incorporating tools for COGS, labor, loyalty, and marketing. Harold also discusses the challenges and lessons learned in scaling the business, including the importance of having a solid model, prime cost management, and a strong culture.

Harold Walters also shares insights on scaling a restaurant business. He emphasizes the importance of focusing on what works and doubling down on successful aspects of the business. He also highlights the challenges of incorporating technology into operations and advises being mindful of the costs and potential complications.

Walters discusses the shift in his vision for Shootz, from aiming for a $100 million exit to aspiring to become a billion-dollar brand with 100 locations by 2029. He emphasizes the need to define the vision and create an environment for growth within the company.

Takeaways

• Having a solid tech stack is crucial for running a successful restaurant, starting with a POS system and then incorporating tools for COGS, labor, loyalty, and marketing.
• Data collection and digital marketing are essential for restaurant success, especially in the digital age.
• Scaling a restaurant requires careful consideration of prime cost management, building a strong culture, and making strategic decisions about locations and menu offerings.
• Having a clean slate and a willingness to learn can be an advantage when entering the food and beverage industry, as it allows for fresh perspectives and open-mindedness.
• Profitability is key in the restaurant industry, and all decisions should ultimately contribute to the bottom line. Identify what is working in your business and double down on those aspects for greater success.
• Be mindful of the costs and potential complications of incorporating technology into your operations.
• Define a clear vision for your business and create an environment for growth.
• Reverse engineer your goals and work backwards to determine the necessary steps to achieve them.

Timestamps

00:00 Introduction and Background 01:35 What is Shootz? 04:06 Applying E-commerce Experience to Shoots 07:12 Learning about and choosing restaurant tech platforms 11:26 Questioning restaurant owner on marketing tech stack 16:18 Order of priorities in business expansion 22:30 Analyze top sellers, focus on profitability, scalability 23:40 Tech isn't a solution to all problems 25:27 Navigating the Challenges of Technology 29:11 From a $100 Million Exit to a Billion-Dollar Brand 33:06 Importance of clear, authentic, and big vision 37:35 Theming days for productivity and focus 40:10 Refining operations, technology, and vision for growth 42:50 Where to find Shootz and Harold Isaac Walters

In this conversation, Angelo Esposito interviews John Florinis, EVP Product at MealTicket, about his journey in the fintech and payments industry and the evolution of restaurant technology. They discuss the importance of POS, inventory management, and labor management in the restaurant tech stack. They also explore the challenges of implementing back-of-house solutions and the need for professional services to assist operators.

This episode touch on the potential future trends in restaurant technology, including tighter integration with accounting systems and the use of AI for efficiency gains. John emphasizes the goal of helping restaurants become more profitable and saving them time to focus on what they love. John Florinis discusses the importance of understanding the needs of food distributors and suppliers in the food service industry. He highlights the challenges of managing rebates and incentives for distributors and the role of technology in optimizing their businesses.

Florinis also emphasizes the need for organizational alignment and customer impact when prioritizing product features and enhancements. He shares insights on crisis management during the COVID-19 pandemic and the resiliency of the industry. Finally, he advises early-career professionals to stay open to new ideas, build a broad network, and understand the evolving needs of customers. ‍

Takeaways

• POS, inventory management, and labor management are crucial components of the restaurant tech stack.
• Implementing back-of-house solutions can be challenging, and professional services can provide assistance.
• Future trends in restaurant technology may include tighter integration with accounting systems and the use of AI for efficiency gains.
• The goal of restaurant technology is to help restaurants become more profitable and save time for operators. Understanding the needs of food distributors and suppliers is crucial in the food service industry.
• Managing rebates and incentives for distributors is a complex task that can be optimized with technology.
• Organizational alignment and customer impact should be considered when prioritizing product features and enhancements.
• Crisis management during the COVID-19 pandemic required a focus on helping the industry navigate uncertain times.
• Building resiliency and adapting to changing circumstances is essential for the hospitality industry.
• Early-career professionals should stay open to new ideas, build a broad network, and understand evolving customer needs.

‍Timestamps *Timestamps* ‍ ‍00:00 Introduction and Background

02:21 Meal Ticket: Helping Stakeholders in the Food Service Value Chain

04:24 John's Journey from Banking to Restaurant Tech

07:57 The Evolution of Restaurant Technology

13:06 Building a Successful Restaurant Tech Stack

22:42 The Future of Restaurant Technology

24:12 Converting Pen and Paper Users to Digital Solutions

25:02 Exciting Trends in Restaurant Technology

25:51 Understanding the Needs of Food Distributors and Suppliers

28:45 Optimizing Businesses through Rebate Management

31:49 Prioritizing Product Features and Enhancements

35:23 Navigating Crisis Management during COVID-19

42:26 Building Resiliency in the Hospitality Industry

48:22 Lessons for Early-Career Professionals

Stephanie Olson, the Founder and Campaign Director of RestauWant, discusses the inspiration behind founding RestauWant and how her journey began in the hospitality industry.

RestauWant offers full-service digital marketing solutions for restaurants, with a focus on optimizing ad spend and creating compelling storytelling campaigns. They help restaurants increase revenue by incorporating different event types, upselling, and diversifying campaigns.

Stephanie emphasizes the importance of integrating all marketing efforts and tracking the performance of ads to ensure cost-effectiveness. She also highlights the role of photography and video in capturing attention and conveying the unique value of a restaurant. Looking ahead, RestauWant is excited to work with new restaurants, grow their team, and continue making a difference in the industry.

Takeaways

• RestauWant offers full-service digital marketing solutions for restaurants, focusing on optimizing ad spend and creating compelling storytelling campaigns.
• Integrating all marketing efforts and tracking the performance of ads is crucial for cost-effectiveness and revenue growth.
• Photography and video play a significant role in capturing attention and conveying the unique value of a restaurant.
• RestauWant is excited to work with new restaurants, grow their team, and continue making a difference in the industry.

Timestamps

*Timestamps*

00:00 Introduction 01:22 Inspiration behind RestauWant 04:00 What RestuaWant works on 05:54 Integrating the art of story-telling to video strategy 08:17 Focusing revenue by incorporating marketing campaigns 14:24 Creating Efficient and Effective Marketing Strategies 20:55 Competing for restaurant customers with creative advertising 23:51 The Importance of Moments of Truth in the Restaurant Industry 25:35 Managing reputation by encouraging positive reviews online 29:02 Staying Up-to-Date with Marketing Trends in the Hospitality Sector 30:35 Advice for Improving Online Visibility and Engagement 32:46 The Role of Photography 34:48 Future Trends in Digital Marketing for Restaurants 36:06 Dream marketing campaign 38:11 What's Next for RestauWant

In this episode, Zach Goldstein, Founder and CEO of Thanx, discusses the creation and purpose of his guest engagement platform designed for restaurants. Thanx aims to drive customer lifetime value through data-driven insights, focusing on loyalty programs, data capture, marketing automation, and data visualization.

Zach highlights successful loyalty programs from brands like Velvet Taco, Chipotle, and Taco Bell, and introduces the concept of "Loyalty 3.0." He also explores the transformative role of AI and machine learning in personalizing customer experiences, the importance of CRM in marketing, and the future of guest engagement solutions.

Thanx offers modular, point-of-sale agnostic solutions to help restaurants achieve their business goals and stand out in a competitive market.

Takeaways

• Thanx is a guest engagement platform for restaurants that focuses on driving customer lifetime value.
• Data is crucial in understanding customer behavior and driving repeat visits.
• Thanx offers loyalty programs, data capture, marketing automation, and data visualization solutions.
• The platform aims to make data-driven marketing easy for small businesses and is point-of-sale agnostic.
• Thanx works with mid-market and enterprise brands in the restaurant industry. Thanx helps restaurants drive repeat business and increase customer lifetime value through personalized marketing and rewards.
• The company focuses on understanding guests as individuals and tailoring marketing efforts to their specific preferences and behaviors.
• Thanx offers a modular solution that integrates with other restaurant tech systems, allowing for customization and flexibility.
• Restaurants should evaluate solutions based on their ability to achieve business goals and provide long-term value, rather than just feature checklists.

Timestamps

00:00 Introduction 01:19 Overview of Thanx 03:38 The Challenge of Driving Repeat Visits 06:35 Measuring Success in Guest Engagement 09:16 Where Thanx Evolve to: Digital Ordering and Customer Data 11:33 Who's a Good Fit Customers for Thanx 12:42 Walkthrough Experience Using Thanx 16:26 Clients Success Story 20:00 How CRM works on Thanx 23:30 Future Ideas Thanx Working on 26:28 Where to Draw the Line in Personalized Marketing 29:11 Advice to Restauranteurs for Looking Solutions 33:21 Choosing Solutions Based on Business Goals and Long-Term Value 36:16 What's Next for Thanx 38:22 Where to Find Thanx

In this episode, Angelo Esposito sits down with Michael Beck, Co-founder and CRO of Popcorn GTM, a dynamic agency specializing in go-to-market strategies within the hospitality tech sector. They delve into the nuances of marketing to the hospitality industry, discussing evolving sales strategies and the art of differentiation in a crowded market. Central to their conversation is the role of empathy and deep industry insight in fostering meaningful connections with clients.

Popcorn GTM sets itself apart by infusing a rock and roll pop culture vibe into its operations, emphasizing not only revenue growth for clients but also cultivating a vibrant and engaging work culture.

The discussion also covers broader challenges and opportunities in the restaurant sector, especially concerning technological advancements like AI and XR. They address the ethical use of customer data, the significance of comprehending AI's practical applications, and the value of mentorship in navigating the industry landscape. Michael also shares his commitment to waterway conservation, reflecting on his project aimed at purifying rivers and lakes.

The episode wraps up with both offering book recommendations and a lighthearted debate on the hypothetical benefits of time travel for sealing business deals.

Takeaways

• Selling into the hospitality industry requires empathy and industry knowledge.
• The sales landscape has shifted from hero salesmen to risk mitigation and tribal selling.
• To stand out in a competitive market, brands should focus on creating a unique and memorable identity.
• Popcorn GTM differentiates itself by bringing a rock and roll pop culture swagger to its work and focusing on revenue creation for its clients.
• Restaurant operators should assess their pain points and quantify the cost of those pain points before choosing a tech system. AI and XR are playing a significant role in the restaurant industry, but it is important to understand the utility and ethical considerations of these technologies.
• Customer experience is a key focus in the restaurant industry, but there is a fine line between personalization and manipulation.
• Finding good mentors is crucial for personal and professional growth.
• Waterway conservation is an important cause, and efforts should be made to clean up rivers and lakes.
• Book recommendations: 'The 7 Habits of Highly Effective People' by Stephen R. Covey and 'Start with Why' by Simon Sinek.
• The superpower of time travel would be useful for going back and correcting mistakes in sales interactions.

Timestamps

00:00 Selling into the Hospitality Industry 04:15 The Shift in the Sales Landscape 08:22 Empathy and Industry Knowledge 13:29 Standing Out in a Competitive Market 16:35 Popcorn GTM: Bringing a Rock and Roll Pop Culture Swagger 24:31 The Impact of AI and XR in the Restaurant Industry 41:10 Balancing Personalization and Ethics in Customer Experience 44:03 The Importance of Waterway Conservation 45:58 Book Recommendations for Sales Professionals 46:56 The Superpower of Time Travel for Closing Deals

Sebastian Stahl, CEO and Founder of Breadth Marketing, shares his journey in the restaurant industry. He started developing a taste for the business in college and opened his first restaurant in Guatemala City in 2005. After facing challenges and learning valuable lessons, he opened a full-service restaurant in Miami's Wynwood area. However, due to various factors, he had to find a partner or sell the restaurant. He connected with a chef who was looking for a larger space and they made a deal within three months. The new concept, a mix of fast-casual and full-service, became successful and is still thriving today.

Sebastian Stahl also shares his journey from running multiple restaurant concepts to starting a restaurant marketing agency. He emphasizes the importance of strategy and building a database for effective marketing. Sebastian also discusses the need for restaurants to invest in technology to streamline operations and control costs. He advises restaurateurs to focus on building a sustainable brand by investing in processes and systems from the beginning. Sebastian highlights the value of branding and long-term planning for restaurant success.

Takeaways

• Starting a restaurant requires a deep understanding of operations, marketing, and finances.
• The restaurant industry is challenging, with many factors that need to align for success.
• Opening a restaurant in different locations, such as Latin America and the US, comes with unique challenges and costs.
• Partnering with the right people and learning from experienced professionals can greatly contribute to the success of a restaurant.
• Flexibility, adaptability, and a willingness to learn are essential qualities for restaurant owners and operators. Invest in strategy and build a database for effective marketing
• Utilize technology to streamline operations and control costs
• Focus on building a sustainable brand by investing in processes and systems
• Prioritize branding and long-term planning for restaurant success

Timestamps:

00:00 Introduction and Backstory 04:03 Dealing with Unexpected Challenges 08:38 Sebastian's Experience and Transition to Restaurant Industry 15:25 Takes on the Pros and Cons of Fast Casual vs FSR 17:30 How Breadth started 23:19 Challenges in Restaurant Marketing 28:41 Early Days of Breadth Marketing 29:55 Strategic Planning and Social Media Management 34:50 Ideal Customers for Breadth Marketing 36:54 Recent Wins in Restaurant Marketing 39:39 Tips for Building a Sustainable Brand 43:03 Emerging Tech and Innovations 45:04 Advice to fellow Entrepreneur 47:48 What's Next for Breadth Marketing 48:58 Where to Find Breadth Marketing and the Book

In this conversation, David Goldstein, the Managing Partner at FoodTech Connect and Vice President of Growth at Franklin Junction, discusses his passion for food and technology. He shares his experience working in the food tech industry and the lessons he has learned from the hospitality scene.

David also talks about the future of dining and the impact of technology on the food experience. He shares his insights on living a remote life in Latin America and highlights the trends in food tech and startups. Finally, David provides tips for raising capital and shares his contact information.

Takeaways

• The intersection of food and technology is an exciting space with opportunities for innovation and growth.
• Resilience is a key trait in the restaurant industry, both for operators and those working with restaurants.
• Technology, such as robotics and AI, is changing the way we dine and experience food, with automation and personalization becoming more prevalent.
• Latin America is a region with great potential for food tech startups, and there are many exciting projects and trends emerging in the industry.
• When raising capital, it is important to focus on the fundamentals of the business and demonstrate profitability and strong business metrics.

Timestamps

00:00 Introduction 01:31 David Goldstein's passion for Food and Technology and background 04:03 The evolution and learnings from UberEats 06:06 What is FoodTech Connect 08:30 Unexpected Learnings from the Industry 12:10 How Technology Changes the Restaurant Environment 17:13 Living abroad, the experience, and the difference 20:17 David Goldstein's interest as Venture Capitalist 23:41 Tips on how to raise capital 25:00 Where to find David Goldstein

In this episode, Lauren Fernandez, the CEO of Full Course, shares her journey from being a lawyer to becoming a restaurant operator and entrepreneur. Raised in an immigrant family, she was instilled with a strong work ethic and a belief in generational improvement. After obtaining a law degree and an MBA, she made the career shift to become a restaurant owner. She bought three restaurants and quickly turned them around, eventually building a total of 11 restaurants. This experience led her to identify three major challenges in the restaurant industry: the lack of fair and equitable capital for early-stage restaurants, the need for expertise in scaling businesses, and the lack of support and mentorship for founders and employees. These challenges inspired her to start Full Course, a company that provides education, mentoring, consulting, and investment support to emerging and established restaurant brands.

Full Course is an incubator, accelerator, and investor in early-stage food and restaurant brands. They provide growth capital, operational support, and development expertise to help founders stabilize, optimize, and grow their brands. The company offers a wide range of education and coaching services, including a free learning center and a Navigator group coaching program. They are committed to supporting underrepresented founders and promoting diversity in the industry.

Full Course is actively seeking restaurant brands that are differentiated and have a strong purpose and mission. They have upcoming investments and are launching their second fund.

Takeaways:

• Lauren Fernandez's career shift from lawyer to restaurant operator was influenced by her upbringing in an immigrant family and a belief in generational improvement.
• The challenges she faced as a restaurant owner inspired her to start Full Course, a company that provides support and resources to emerging and established restaurant brands.
• Full Course focuses on addressing the lack of fair and equitable capital for early-stage restaurants, the need for expertise in scaling businesses, and the lack of support and mentorship for founders and employees.
• Fernandez emphasizes the importance of clear expectations, repeatable actions, and rewarding desired behavior in creating efficient and successful restaurant operations. Full Course is an incubator, accelerator, and investor in early-stage food and restaurant brands.
• They provide growth capital, operational support, and development expertise to help founders stabilize, optimize, and grow their brands.
• Full Course offers a wide range of education and coaching services, including a free learning center and a Navigator group coaching program.
• They are committed to supporting underrepresented founders and promoting diversity in the industry.
• Full Course is actively seeking restaurant brands that are differentiated and have a strong purpose and mission.
• They have upcoming investments and are launching their second fund.

Timestamps:

00:00 Introduction 01:01 What makes Lauren Shift from General Council to A Restaurant Operator 04:30 Lauren's Experience in her First Restaurant 08:28 Reinvesting in Your Employees 10:24 How Lauren Achieved Multiple Restaurant Investments 16:15 Organizing Inventory Management System 20:08 Training Staff and Reward Systems 21:54 Tasks Delegation 24:15 Empowering and Improving Processes 26:14 Full Course: Incubator, Accelerator, and Investor 27:30 Operational Support and Subject Matter Expertise 29:31 No Extra Costs Needed: Full Course Foundation: Education Platform and Learning Centers 30:13 Resources to Expect from Full Course 33:41 Seeking Differentiated Restaurant Brands 38:10 Success Stories 42:09 Future Plans and Programs 44:41 Where to find Full Course

In this episode, Carl Orsbourn, Author of "Delivering the Digital Restaurant" and Consultant in the hospitality space, shares his journey from working at big companies like BP to diving into the startup world. He discusses the importance of operational experience and the lessons he learned during his transition to entrepreneurship. Carl also talks about the inspiration behind his book, highlighting key concepts such as leveraging marketplaces and transitioning to a direct channel. He emphasizes the significance of collecting customer data and remarketing to create a personalized customer experience.

Additionally, Carl Orsbourn discusses various topics related to the restaurant industry, including capturing customer data, direct ordering, the future of delivery and logistics, dynamic pricing, and the role of technology in restaurants. He also talks about his involvement with Juicer and the concept of data-driven pricing. Carl shares his insights and experiences, providing valuable information for restaurant owners and operators.

Takeaways

• Operational experience is valuable and can be applied across different industries and company sizes.
• The restaurant industry needs to embrace digitization and off-premise dining to stay competitive.
• Marketplaces provide access to incremental customers, but restaurants should aim to transition to a direct channel to build customer loyalty.
• Collecting customer data is crucial for remarketing and creating personalized experiences. Capturing customer data is crucial for restaurants to build relationships and communicate with customers in the future.
• Restaurants should consider using their on-premise business to promote their direct ordering channels and loyalty programs.
• The future of delivery and logistics in the restaurant industry is still evolving, with potential solutions including alternative delivery channels and automation.
• Dynamic pricing can be a powerful tool for restaurants to optimize revenue and provide personalized experiences for customers.
• The integration of technology and data in the restaurant industry is essential for improving operations and enhancing the customer experience.

Timestamps:

00:00 Introduction and Background 01:20 Transition from Big Companies to Startups 05:40 Writing the Book on Restaurant Digitization 08:30 Venturing into Juicer and Advisory Roles 09:03 Lessons from Transitioning to Entrepreneurship 10:38 Overview of the Book: Delivering the Digital Restaurant 13:02 Insights from Being a DoorDash Driver 16:11 Leveraging Marketplaces and Transitioning to a Direct Channel 22:29 Capturing Customer Data and Direct Ordering 24:02 The Future of Delivery and Logistics 28:11 Dynamic Pricing and Consumer Perception 32:14 Introduction to Juicer and Data-Driven Pricing 40:45 Carl's Current Endeavors and Future of Restaurant Technology 45:00 Where to Find Carl and His Work

Vishal Agarwal, Founder and CEO of Checkmate, delves into the company's pivotal role in integrating third-party orders into restaurant POS systems. He outlines how the organization has expanded to support over 50 POS systems and 100 ordering platforms, propelling restaurants into a state of digital omnipresence.

Vishal shares his motivation for founding the company, centered on a deep understanding of the challenges faced by restaurant operators. He underscores the commitment to customer-centricity, highlighting the offer of risk-free trials to demonstrate the solution's effectiveness. Vishal also details the company's approach to piloting and scaling their solutions for prominent brands, along with the essential business practices that underpin their success, including the importance of assembling the right team and maintaining comprehensive documentation.

Furthermore, he explains Checkmate’s strategies for helping restaurants safeguard and augment their revenue through innovative power management and continual evolution. He points out the benefits of real-time dashboards and alerts that allow for the monitoring and optimization of digital operations. Vishal also discusses how Checkmate enhances customer satisfaction through optimized menus and A/B testing, and concludes with insights into the future of restaurant technology and the impact of remote work on urban centers.

Takeaways

• Checkmate integrates third-party orders into restaurant POS systems, helping restaurants become digitally omnipresent.
• Understanding the pain points of restaurant operators is crucial for developing effective solutions.
• Putting customers first and offering risk-free trials can lead to successful partnerships with large brands.
• The process of piloting and scaling involves optimizing menus, customizing solutions, and providing exceptional service. Having the right team and solid documentation are fundamental for business success.
• Checkmate helps restaurants manage and protect their revenue through power, management, and evolution.
• Real-time dashboards and alerts are used to monitor and optimize digital operations.
• Optimizing menus and offering A/B testing can improve customer satisfaction.
• The future of restaurant tech lies in consolidation and finding a balance between centralized and distributed solutions.
• Remote work is here to stay, but downtown cores may not fully return to pre-COVID levels.

Timestamps

00:00 Introduction and Overview 00:47 Checkmate Overview 03:19The Inspiration Behind Checkmate 05:10 Developing and Creating Solutions 11:46 Checkmate’s Success Stories 15:23 How Checkmate Enable and Provide Technological Solutions to their Customers 18:36 Running and Managing Multiple POS Systems Smoothly 20:40 POWER, MANAGE, and EVOLVE: Managing and Protecting Restaurant Revenue 25:29 How Checkmate Satisfy their Customers through Menu Optimization 28:43 Hard Work, Consistency, and Resilience: Key to Achieving Goals 29:52 The Next Few Years of Restaurant Tech 32:53 The Impact of Remote Work on Downtown Cores 37:13 Where to Find Checkmate

Jennifer Ryan, the Co-founder and CEO of Croux and Blueroot, shares her journey in the tech and hospitality industry. She started as a server in New York, then went into finance and real estate before launching a healthy food restaurant in Alabama. During the pandemic, she faced challenges in the restaurant industry and realized the importance of listening to customer feedback and focusing on what truly moves the needle. She then co-founded Croux, a platform that connects trusted talent with understaffed businesses in the hospitality industry.

Croux is a platform that provides flexible work opportunities for individuals in the hospitality industry while helping businesses fill staffing gaps. The mission is to economically empower communities, starting with individuals and local businesses. The platform offers benefits, tax support, flexible schedules, and fast payment to support workers. It also helps businesses retain their core staff by providing additional support and extra hands when needed. Croux focuses on the event space and works with businesses that are mission-aligned. The company is experiencing growth in existing markets, expanding to new markets, and developing new technology features.

Takeaways

• Listening to customer feedback and focusing on what truly moves the needle is crucial for success in the restaurant industry.
• Iterating and evolving quickly is essential for survival and growth in the hospitality industry.
• Being open to feedback and willing to make changes based on customer needs can lead to unexpected success.
• Starting a tech company like Croux can be a way to address industry challenges and support businesses in the hospitality sector.
• Techstars can provide valuable support and resources for entrepreneurs in the tech industry. Croux provides flexible work opportunities for individuals in the hospitality industry and helps businesses fill staffing gaps.
• The platform focuses on economically empowering communities, starting with individuals and local businesses.
• Croux offers benefits, tax support, flexible schedules, and fast payment to support workers.
• The platform helps businesses retain their core staff by providing additional support and extra hands when needed.
• Croux is experiencing growth in existing markets, expanding to new markets, and developing new technology features.

Timestamps:

00:00 Introduction and the Importance of Croux in the Hospitality Industry 03:03 Challenges and Listening to Customer Feedback in the Restaurant Industry 08:48 The Journey from Restaurant Owner to Tech Founder 13:06 The Role of Iteration and Evolution in the Hospitality Sector 24:09 Techstars: Empowering Entrepreneurs in the Tech Industry 26:59 Balancing Staffing Needs and Business Viability 28:27 The Challenge of Low Wages and Thin Margins 29:24 Economically Empowering Communities Through Croux 31:14 Onboarding and Using the Croux Platform 34:35 Roles and Opportunities on Croux 36:27 Utilizing Croux in the Event Space 38:43 Retaining Core Staff and Filling Staffing Gaps 43:57 Growing and Expanding Croux

Marcus Viscidi, VP of Enterprise Sales at Informa Connect, discusses the trends and challenges in the food service industry, particularly in relation to trade shows and conferences. He highlights the importance of technology in streamlining operations and improving customer experiences.

Viscidi also mentions the rise of plant-based options and sustainability as key trends in the industry. He emphasizes the need for experienced and well-capitalized operators in the restaurant business and discusses the importance of addressing food waste and reducing single-use plastic. The conversation covers topics such as plastic waste in the restaurant industry, trends in the post-COVID landscape, and trade shows in the food service industry. The main themes are sustainability, industry trends, and trade shows.

Takeaways

• Technology plays a crucial role in streamlining operations and improving customer experiences in the food service industry.
• The rise of plant-based options and sustainability are important trends in the industry.
• Experienced and well-capitalized operators are more likely to succeed in the restaurant business.
• Addressing food waste and reducing single-use plastic are key sustainability challenges in the industry. Plastic waste is a significant issue in the restaurant industry, with approximately 30% of food purchased in restaurants going to waste.
• Restaurants are exploring ways to reduce waste and optimize their ordering to minimize food waste.
• The post-COVID landscape has seen a shift towards convenience and experience as key factors for consumers.
• Alcohol consumption among Gen Z is decreasing, which may impact full-service restaurants that rely on alcohol sales.
• Trade shows, such as the National Restaurant Association show, provide valuable opportunities for networking, learning, and staying updated on industry trends.

Timestamps

00:00 Introduction and Background 07:55 Trends in the Restaurant Space 12:39 The Future of Technology in the Restaurant Industry 22:01 The Impact of Changing Alcohol Consumption Habits

Jim Taylor, founder and CEO of Benchmark Sixty Restaurant Services, shares his journey in the restaurant industry and the lessons he has learned along the way. He emphasizes the importance of people and data in the industry and how they can drive success. Jim also discusses the services provided by Benchmark Sixty, including improving productivity and addressing cost of goods sold (COGS) in restaurants. He encourages collaboration and staying on top of industry insights to drive innovation and growth.

Takeaways

• The restaurant industry is all about people, and retaining and protecting employees is crucial for success.
• Understanding and managing data and information is essential for improving productivity and making informed decisions.
• Benchmarking against oneself is more valuable than comparing to others, as each restaurant has unique factors that affect performance.
• Addressing workload and preventing burnout is key to reducing staff turnover and improving employee satisfaction.
• Collaboration and sharing insights within the industry can lead to innovation and growth.

Timestamps

00:00 Introduction 01:19 Early Career in the Restaurant Industry 03:41 Lessons Learned in Restaurant Management 06:50 Founding Benchmark Sixty Restaurant Services 08:21 Benchmark Sixty’s Lane and Focus 10:33 Improving Productivity in Restaurants 12:36 Process of Working with Restaurants 16:26 Addressing Staff Turnover in the Restaurant Industry 21:39 Client Success Story 24:46 Dealing against the External Factors for the Restaurants 26:41 Facing the Challenge of P&L, Data, and Reporting 27:59 How To Reach Benchmark Sixty 29:31 How Benchmark Sixty Stayed on Top of Trends and Insights 30:24 Helping Restaurants with COGS 31:47 Future Plans for Benchmark Sixty 33:17 Advice for the Restaurant Industry

Bradley Bloch, CEO of Factura.ai, discusses the journey of building an AP automation software specifically designed for multi-unit businesses in the restaurant industry. He shares his transition from private equity to the food world and how the idea for Factura.ai came about. The software aims to simplify and streamline the accounts payable process, providing time savings, visibility, data storage, and controls for businesses. Bradley highlights the success stories and benefits of implementing Factura.ai, including increased productivity, improved efficiency, and better analysis capabilities. He also addresses the challenge of handling item variations in the system.

Bradley Bloch discusses the process of working together and the importance of efficient inventory systems. He explains the onboarding process for Factura.ai and how it integrates with accounting and inventory systems. Bradley also highlights the benefits of Factura.ai in terms of saving trees and shares his insights on the future of technology in the restaurant industry. He concludes by offering advice to entrepreneurs and discussing the future plans for Factura.ai.

Takeaways

• Factura.ai is an AP automation software designed for multi-unit businesses in the restaurant industry.
• The software simplifies the accounts payable process, providing time savings, visibility, data storage, and controls.
• Implementing Factura.ai can lead to increased productivity, improved efficiency, and better analysis capabilities.
• Handling item variations in the system requires integration with an inventory system. Efficient inventory systems are crucial for streamlining operations and reducing complexity in the restaurant industry.
• The onboarding process for Factura.ai involves integrating with existing accounting and inventory systems.
• Factura.ai helps businesses save trees by eliminating the need for paper invoices and streamlining the approval process.
• The future of technology in the restaurant industry includes robotics, automation, and enhanced data extraction capabilities.

Timestamps

00:00 Introduction 01:00 Overview of Factura 13:30 Building Trust, Value, and Product 15:10 Success Stories and Wins After Implementing Factura 20:49 Handling Challenges of Item Variations 23:28 Walkthrough on How Factura’s System Work 27:54 Single Venue and Multi-Unit Location 29:41 Saving Trees! 31:30 Future Trend for Tech and Restaurant Industry 34:45 Post Covid Accelerated the Adoption of the Tech Restaurant Industry 35:43 Advice to Entrepreneurs 39:08 What’s Next for Factura

Bite is a self-service software company that specializes in kiosk ordering for restaurants. Their goal is to enhance and elevate hospitality by providing a guest-centric experience. Kiosks offer benefits such as reduced wait times, personalized recommendations, and the ability to switch languages. While the COVID-19 pandemic initially slowed down the adoption of kiosks, they are expected to become a standard feature in fast-casual and quick-service restaurants. Menu engineering is an important aspect of kiosk ordering, allowing for dynamic placement of items and personalized suggestions. The future of digital ordering includes advancements in personalization, loyalty programs, and revenue management.

Takeaways

• Kiosk ordering offers benefits such as reduced wait times and personalized recommendations.
• Kiosks are expected to become a standard feature in fast-casual and quick-service restaurants.
• Menu engineering is an important aspect of kiosk ordering, allowing for dynamic placement of items and personalized suggestions.
• The future of digital ordering includes advancements in personalization, loyalty programs, and revenue management.

Timestamps

00:00 Introduction and Background 01:20 What is Bite? 02:40 Brandon's Background in Hospitality 05:17 Experience at Resy 10:10 Joining Bite 13:05 Challenges and Solutions for Bite 18:30 Pushback and Benefits of Kiosks 20:48 The Evolution of Digital Ordering 23:07 Facial Recognition and Personalization 25:33 Customer Journey and Success Stories 29:44 Menu Engineering and Dynamic Pricing 34:36 The Future of Bite and Automation 36:27 Advice for Entrepreneurs in Hospitality Tech

Danny Klein, Editorial Director at QSR and FSR magazines, shares his journey to becoming the Editorial Director and discusses the evolution of the restaurant industry. He highlights the growth of fast-casual restaurants after the recession and the emergence of fast-casual 2.0 brands. He also discusses the impact of the COVID-19 pandemic on the industry and the challenges faced by restaurants. Danny shares insights from his interview with Andrew Cathy, CEO of Chick-fil-A, and emphasizes the importance of caring for people in the hospitality industry. The conversation explores the impact of COVID-19 on the restaurant industry, with a focus on quick-service restaurants (QSRs) and full-service restaurants (FSRs). It discusses how QSRs were able to secure capital and recover quickly due to their ability to adapt to delivery, curbside pickup, and drive-thru services.

In contrast, FSRs and independent restaurants faced more challenges and are still struggling to recover. The conversation also touches on the importance of independent restaurants in creating vibrant and unique dining experiences in cities. In terms of technology trends, the discussion highlights the adoption of handheld devices, pay-at-the-table kiosks, and kitchen display systems in FSRs. It also mentions the use of robotics in QSRs, although these technologies are still in the early stages of implementation.

Takeaways:

• The restaurant industry has evolved significantly, with the growth of fast-casual restaurants and the emergence of fast-casual 2.0 brands.
• The COVID-19 pandemic has had a profound impact on the industry, forcing restaurants to adapt to new regulations and challenges.
• Interviewing Andrew Cathy, CEO of Chick-fil-A, highlighted the importance of caring for people in the hospitality industry.
• The restaurant industry is filled with passionate individuals who are dedicated to providing exceptional experiences for their guests. QSRs were able to recover quickly from the impact of COVID-19 due to their ability to adapt to delivery, curbside pickup, and drive-thru services.
• FSRs and independent restaurants faced more challenges and are still struggling to recover.
• Independent restaurants play a crucial role in creating unique and vibrant dining experiences in cities.
• Technology trends in the restaurant industry include the adoption of handheld devices, pay-at-the-table kiosks, and kitchen display systems in FSRs.
• QSRs are exploring the use of robotics, although these technologies are still in the early stages of implementation.

Timestamps

00:00 Introduction and Background 09:26 The Passion and Love for the Hospitality Industry 22:27 The Evolution of the Restaurant Industry 25:24 The Impact of the COVID-19 Pandemic 26:51 The Impact of COVID-19 on the Restaurant Industry 31:00 The Shift in Consumer Behavior and the Definition of Value 37:17 Challenges Faced by Independent Restaurants 42:16 Technology Trends in Full-Service Restaurants 47:29 The Adoption of Technology in Quick-Service Restaurants

OOMI Digital Kitchen is a digital food hall based in Dallas, Texas, that focuses on making great food and specializes in delivery and carryout. The founder, Marcus Pinero, shares his background in the restaurant industry and the inspiration behind creating a digital food hall. The concept of OOmi Digital Kitchen involves operating multiple brands out of one central kitchen, with a focus on cross-utilizing ingredients and providing a diverse menu. The customer journey includes both in-person grab-and-go and online ordering experiences. The use of technology, such as Ovation and Empowered Delivery, has been instrumental in improving communication with customers and ensuring the quality of food during delivery. The future plans for OOMI Digital Kitchen include expanding its brand presence and continuing to prioritize great food and customer satisfaction.

Takeaways:

• Delivery is a crucial component for digital food halls to succeed.
• Operating multiple brands out of one central kitchen allows for cross-utilization of ingredients and a diverse menu.
• Effective communication with customers is key, and leveraging technology tools like Ovation can help gather feedback and address any issues.
• Testing food quality during delivery is essential to ensure a great customer experience.
• Future plans for Oomi Digital Kitchen include brand expansion and a focus on maintaining high-quality food and customer satisfaction.

Timestamps:

00:00: Introduction and Importance of Delivery 02:56: Background and Inspiration for OOMI Digital Kitchen 08:14: Brands and Concept of OOMI Digital Kitchen 12:58: Customer Journey: In-Person Grab and Go 14:26: Customer Journey: Online Ordering 16:22: Advantages of Going Digital 26:55: Lessons Learned and Importance of Communication 31:09: Delivery Challenges and Testing Food Quality 35:06: Future Plans for OOMI Digital Kitchen 36:34: Where to Find OOMI Digital Kitchen

In this episode, Angelo Esposito interviews Jason Brooks, a hospitality professional with over 30 years of experience. They discuss various topics related to the restaurant industry, including getting into the business, lessons learned from top brands, actionable tips for restaurant operators, and the importance of coaching as a leadership trait. They also touch on the challenges of talent acquisition and market realities, creating self-sustaining systems in restaurants, and closing the gap between customer expectations and operator execution. Jason shares his inspiration for writing his book, 'Every Leader Needs Followers,' which aims to transform restaurant managers into hospitality leaders.

Takeaways

• The first emotion every human being experiences is tied to food.
• Training and orientation should focus on creating an owner-like orientation and giving a big picture view of the business.
• Delegation should be done strategically, considering the admin level and priority of tasks.
• Soft skills are crucial in the restaurant industry, and managers should focus on building a people-centric culture.
• Aligning customer expectations and operator execution is essential for driving sales and customer satisfaction.

Timestamps:

00:00: Introduction and Background 01:26: Getting into the Restaurant Business 06:05: Lessons Learned from Top Restaurant Brands 07:26: Actionable Tips for Restaurant Operators 09:50: Improving Orientation and Training 10:44: Creating Many GMs through Delegation 12:39: The Importance of Coaching as a Leadership Trait 15:28: Balancing Talent Acquisition and Market Realities 19:42: Developing Self-Sustaining Systems in Restaurants 20:40: Regression in Managers' Soft Skills 30:09: Aligning Customer Expectations and Operator Execution 42:04: Inspiration for Writing the Book

In this episode, Angelo Esposito interviews Alessandro Biggi, the founder of Avo, a destination for seasonal nourishing and uniquely crafted salads and bowls. Alessandro shares the inspiration behind Avo and how the concept evolved to focus on healthy and filling meals. He discusses the challenges and learnings of starting a restaurant without prior experience in the industry. Alessandro emphasizes the importance of simplicity and convenience in the menu and customer experience. He also highlights the significance of building a strong internal culture and investing in training for employees. Alessandro provides insights into the criteria for opening new Avo locations and offers advice for aspiring food entrepreneurs.

Takeaways:

• Customer craves simplicity and convenience in the menu and customer experience.
• Building a strong internal culture and investing in training are crucial for success in the restaurant industry.
• Balancing the original vision with customer feedback is essential for growth and adaptation.
• Financial management and forecasting are key aspects of running a successful restaurant business.

Timestamps:

00:00 Introduction and Background of Avo 03:22 The Inspiration Behind Avo 05:14 Opening the First Avo Location 06:36 Challenges and Learnings in the Restaurant Industry 09:48 Balancing Vision and Customer Feedback 11:42 Avo Menu and Customer Favorites 13:05 The Difference in Food Culture between Italy and the US 15:27 The Vision for Avo's Future 20:12 Importance of Financial Management in the Restaurant Industry 23:27 Key Nuggets of Advice for Food Ventures 28:38 Criteria for Opening New Avo Locations 31:01 Advice for Starting a Food Venture 32:29 Connect with Avo

PathSpot is a comprehensive health and safety operation system for the food service industry. Their flagship product is a hand scanner that detects invisible contaminants on hands after washing. PathSpot aims to optimize safety, reduce waste, and improve employee satisfaction. They have gained traction by focusing on customer feedback and building a scalable supply chain. The labor optimizations and data-driven insights provided by PathSpot have resulted in significant ROI for their clients. The company plans to expand internationally and empower consumers and employees to make decisions based on data. Christine Schindler, Co-Founder and CEO of PathSpot, encourages entrepreneurs to embrace the challenges and impact they can make.

Takeaways

• PathSpot is a comprehensive health and safety operation system for the food service industry.
• Their flagship product is a hand scanner that detects invisible contaminants on hands after washing.
• PathSpot focuses on customer feedback and building a scalable supply chain to gain traction.
• The labor optimizations and data-driven insights provided by PathSpot result in significant ROI for clients.
• PathSpot plans to expand internationally and empower consumers and employees to make decisions based on data.

Timestamps:

00:00 Introduction to PathSpot and their flagship product 02:48 Christine's journey from Biomedical Engineering to Co-Founding PathSpot 06:03 The problem PathSpot solves and their comprehensive health and safety operation system 09:46 The early days of PathSpot and how they gained traction 12:54 The ideal customer profile for PathSpot 15:11 The customer journey and how PathSpot works with clients 19:30 Wins and KPIs for restaurant clients 24:39 Future plans for PathSpot 27:21 Advice for entrepreneurs and those transitioning from the medical field 31:16 Plugs and contact information

Amid the pandemic, Charlie Eblen boldly initiated Single Tree Wood Fire BBQ, showcasing his entrepreneurial spirit. The name 'Singletree' was chosen to commemorate his grandfather, a multifaceted individual: a 27-year Army veteran, an attorney, a federal judge, and a leader in both the Four-H Club and the Masons. For Eblen, 'Singletree' not only honors his grandfather's legacy of service and leadership but also captures the essence of the farm that played a pivotal role in his personal growth. He also discusses the challenges of starting a restaurant from the ground up and underscores the importance of establishing a solid reputation through quality and hospitality. Charlie also highlights the significance of storytelling and leveraging social media to engage with customers and expand the brand. He shares insightful lessons learned and underscores the transformative role of technology in the hospitality sector.

Additionally, Charlie Eblen shares his journey of building a brand and impacting the community. Charlie and his team at Singletree Barbecue support the community through initiatives like can drive for homeless children and a nonprofit organization that prevents veteran suicide. They also prioritize youth sports and believe in the power of coaches and discipline in shaping a person's character. Charlie emphasizes the importance of telling your story and advises that everything you do is content. He encourages authenticity and shares practical tips for overcoming video editing challenges. Ultimately, Charlie's goal is to make his family proud and create a positive impact on the community.

Takeaways:

• Focus on building a strong reputation by delivering high-quality products and exceptional hospitality.
• Tell your story and use social media to connect with customers and grow your brand.
• Embrace technology and leverage its power to improve operations and enhance the guest experience.
• Be prepared to work hard and make sacrifices as an entrepreneur, but stay committed to your vision and goals. Building a brand should be driven by a desire to make a positive impact on the community.
• Supporting the community can take various forms, such as organizing can drives for homeless children and preventing veteran suicide.
• Youth sports and the right coaches can play a significant role in shaping a person's character.
• Telling your story is essential, and everything you do can be turned into content.
• Authenticity is key in content creation, and it's okay if your videos are not perfect.
• Prioritize personal success by focusing on what truly matters, such as family and making a positive impact on the community.

Timestamps:

00:00 - Introduction and Background 04:10 - Job loss led to entrepreneurial realization in crisis. 09:49 - Juggling multiple business tasks, learning new challenges. 10:42 - Learning the challenges of opening a business. 14:54 - Navigating sales targets with a focus on quality. 18:41 - Driven by passion for hospitality and barbecue. 22:11 - Keeping up with family on social media. 23:10 - Embracing social media improved hospitality industry outreach. 29:18 - First weekend away, son's baseball tournament stress. 31:35 - Admiration for impact on veteran and local community. 36:33 - Supporting veterans, aiding their transition, fundraising events. 37:41 - Choosing impactful coaches for kids' sports is important. 42:43 - Switching mentality, finding joy in family time. 46:34 - Expresses appreciation for toast and marketing collaboration. 47:46 - Closing Remarks

In this conversation, Angelo interviews Jordan Huck, CEO of Notch, a technology platform that specializes in automating accounts payable and accounts receivable for the food service industry. They explore the inspiration behind Notch, detail the customer onboarding process, and highlight the advantages for restaurants managing multiple suppliers. Jordan shares both success stories and lessons from his entrepreneurial journey. Additionally, they discuss Notch's partnership with WISK and direct listeners to where they can find more information about Notch.

Furthermore, Jordan Huck, CEO of Notch Financial, talks about the company's strategy for engaging with the industry and its commitment to providing valuable content. He stresses their obsession with customer service and their goal to exceed customer expectations. Jordan also addresses how they tackle challenges and the value they strive to deliver to restaurants. The conversation wraps up with a discussion on hosting a webinar and exploring potential partnership opportunities.

Takeaways:

Notch is a technology platform that offers accounts payable and accounts receivable automation for the food service industry. - Notch is ideal for restaurants with multiple suppliers and fragmented supply chains. - The onboarding process for Notch is quick and easy, with customers able to start using the product within a day. - Notch has seen success in helping restaurants streamline their invoicing processes and reduce manual work. - The partnership between Notch and WISK aims to provide customers with a comprehensive solution for managing inventory and accounts payable. Notch Financial focuses on creating helpful content for the industry. - The company is obsessed with providing exceptional customer service. - They pride themselves on their ability to respond to challenges effectively. - Notch Financial aims to provide value to restaurants through webinars and partnerships.

Timestamps:

Timestamps: 00:00: Introduction and Overview of Notch 03:29: Inspiration and Origin of Notch 06:55: Early Days and Testing at Notch 08:51: Ideal Customers for Notch 10:26: Benefits of Notch for Restaurants with Multiple Suppliers 13:01: Onboarding Process for Notch 16:47: Success Stories with Notch 18:55: Cultivating Culture at Notch 21:23: Lessons Learned as an Entrepreneur 29:28: The Partnership Between Notch and WISK 32:51: Conclusion and How to Connect with Notch

Seth Cohen, President and Co-founder of Sweetfin, shares the story of how the Premium Poke concept was created and grew to 20 locations. He discusses the challenges of opening the first location, the importance of having a strong team and company mission, and the incorporation of customer feedback. Cohen also shares his future plans for expanding Sweetfin and offers advice for aspiring entrepreneurs.

Takeaways:

• Building a strong team with the right personalities and skills is crucial for success.
• Consistency, strong standard operating procedures, and attention to detail are important for maintaining a strong brand.
• Incorporating customer feedback and continuously improving is essential for growth.
• Having a clear company mission and values helps guide decision-making and maintain focus.
• Raising more funds than initially planned and being prepared for unexpected challenges is important when starting a business.
• Being innovative and taking risks can help a business stand out in a competitive market.

Timestamps:

00:00: Introduction and Overview 01:17: The Story of Sweetfin 04:33: Opening the First Location 09:22: Challenges and Lessons Learned 15:30: Expanding to Multiple Locations 19:43: Developing the Menu 23:16: Building a Strong Team 27:30: Incorporating Customer Feedback 29:11: Future Plans and Expansion 29:55: Advice for Aspiring Entrepreneurs 31:54: Conclusion

Zack Oates, Founder and CEO of Ovation, discusses the importance of human connection in the hospitality industry. He introduces Ovation, a platform that helps restaurants collect feedback from guests and improve their operations. Zack shares his journey to Ovation, including his experience in startups and the lessons he learned from dating. He emphasizes the value of recovering upset guests and building connections with customers. Zack also discusses the highs and lows of entrepreneurship and the importance of celebrating and practicing gratitude. He shares his future plans for Ovation and his personal goals.

Additionally, Zack discusses the importance of customer feedback and how it can be used to improve business. He emphasizes the need for businesses to actively collect and analyze customer feedback, and shares strategies for using this feedback to make meaningful improvements. Oates also highlights the role of technology in the customer feedback process.

Takeaways:

• Human connection is essential in the hospitality industry.
• Ovation helps restaurants collect feedback from guests and improve their operations.
• Recovering upset guests can lead to increased loyalty and revenue.
• Celebrating and practicing gratitude are important in navigating the highs and lows of entrepreneurship. Customer feedback is crucial for businesses to understand and improve the customer experience.
• Collecting and analyzing customer feedback allows businesses to identify areas for improvement and make data-driven decisions.
• Using customer feedback to make meaningful improvements can lead to increased customer satisfaction and loyalty.
• Technology, such as Ovation's platform, can streamline the customer feedback process and provide valuable insights.

Timestamps:

00:00: The Importance of Human Connection 01:17: Introduction to Ovation 06:02: The Guest Experience and the Importance of Convenience, Consistency, and Connection 09:50: Zack Oates' Journey to Ovation 17:00: Lessons from Dating and Building Connections 20:19: Collecting Feedback and Improving 24:35: Ovation's Product Journey and Customer Success 29:21: The Value of Recovering Upset Guests 34:11: Navigating the Highs and Lows of Entrepreneurship 39:23: The Importance of Celebrating and Enjoying the Journey 45:08: Practicing Gratitude and Finding the Hand of God 46:07: Future Plans for Ovation and Personal Goals 10:30: The Importance of Customer Feedback 20:15: Collecting and Analyzing Customer Feedback 30:45: Using Customer Feedback to Improve Business 40:20: The Role of Technology in Customer Feedback 47:32: Where to Find Zack Oates

In this conversation, we had the opportunity to interview Justin Ulrich, VP of Marketing at Evocalize, a tool that helps automate paid digital local marketing based on local data. Justin shares his marketing journey and how he transitioned to Evocalize. He also discusses successful marketing campaigns and the challenges faced by restaurants in marketing. Justin explains how Evocalize helps restaurants improve their digital marketing effectiveness and reduce time spent on managing ads. He also shares the process of getting set up with Evocalize and the ROI that clients can expect. The conversation concludes with a discussion on marketing strategies and the importance of quantity and consistency in marketing. The conversation covers the topics of creating and repurposing content, as well as future plans for Evocalize.

Takeaways:

• Creating long-form video content is challenging but can be repurposed into various forms of content.
• Different people consume content in different ways, so it's important to create content in various formats.
• Evocalize plans to expand its marketing capabilities to serve smaller businesses and enter new industries.
• Changes in lead generation regulations will require businesses to generate their own leads, creating opportunities for Evocalize.

Timestamps:

00:00 Introduction and Overview 02:41 What is Evocalize? 04:09 Justin's Marketing Journey 06:33 Transition to Evocalize 09:05 Successful Marketing Campaign 12:23 How Evocalize Helps Restaurants 16:49 Challenges Faced by Restaurants in Marketing 18:39 Improving Digital Marketing Effectiveness 22:56 Process of Getting Set Up with Evocalize 26:19 ROI for Evocalize Clients 28:26 Marketing Strategies for Evocalize 34:16 Importance of Quantity and Consistency in Marketing 37:07 Promoting Content and Learning from Feedback 40:15 Creating and Repurposing Content 45:43 Future Plans for Evocalize

In this conversation, Troy Hooper, CEO of Hot Palette America, shares his insights and advice on how to succeed in the restaurant business. He emphasizes the importance of understanding the formula for success and having the right information, education, and support. Troy talks about his journey in the hospitality industry and how he reached his current position at Hot Palate America. He also explains the process of working with restaurant brands and the factors that should be taken into account when deciding to franchise. Troy provides tips on improving operations and the bottom line, including knowing your numbers and making data-driven decisions. He highlights the significance of menu engineering and understanding your customers to create a successful menu. Lastly, Troy discusses the importance of marketing and encourages restaurateurs to tell their stories and engage with their customers through various channels.

In addition, Troy Hooper shares some valuable insights on creating authentic content for restaurants and utilizing user-generated content. He emphasizes the importance of being the show, not the commercial, and encourages restaurants to showcase behind-the-scenes content and day-to-day activities. Troy also highlights the power of user-generated content and suggests reaching out to guests and employees who have created content about the restaurant. Finally, he provides information on how to find him and introduces Pepper Lunch, an experiential DIY teppanyaki restaurant.

Takeaways

• Understanding the formula for success in the restaurant business is crucial, and having the right information, education, and support can make it easier.
• Knowing your numbers and making data-driven decisions is essential for improving operations and the bottom line.
• Menu engineering and understanding your customer's preferences are key to creating a successful menu.
• Marketing is important for attracting more customers, and utilizing social media and engaging with your employees and customers can be effective strategies. Restaurants should focus on creating authentic content that showcases behind-the-scenes activities and day-to-day operations.
• User-generated content is a valuable resource that restaurants can leverage for free. They should search for content related to their restaurant and reach out to the creators for permission to repost.
• To find Troy Hooper, he can be easily found on LinkedIn by searching for J.Troy Hooper. Pepper Lunch, an experiential DIY Teppanyaki Restaurant, is also introduced.

Timestamps

00:00 The Formula for Success in the Restaurant Business 06:05 The Journey to Hot Palate America 07:02 The Process of Working with Restaurant Brands 10:47 Franchising and Single Locations 19:17 Improving Operations and Bottom Line 31:44 Menu Engineering and Understanding the Customer 40:16 Marketing and Getting More Customers 46:04 Creating Authentic Content for Restaurants 47:31 Utilizing User Generated Content 49:21 Finding Troy Hooper and Pepper Lunch

In this episode, Rev Ciancio, Co-founder of Handcraft Burgers and Brew and Head of Revenue Marketing for Branded Hospitality Ventures, shares his journey in the hospitality industry and provides valuable marketing tips for restaurateurs. He discusses the importance of content creation and leveraging social media platforms like Instagram and TikTok. Rev also emphasizes the significance of collecting emails and using SMS marketing to engage with customers. Additionally, he highlights the upcoming Restaurant Growth Summit and his other ventures, including a children's book. Overall, Rev's insights and anecdotes provide valuable lessons for those in the restaurant industry. Takeaways: - Content creation is a powerful tool for marketing in the hospitality industry. - Collecting emails and leveraging social media platforms like Instagram and TikTok can help restaurants engage with customers. - SMS marketing is an effective way to reach and communicate with customers. - Playing to your strengths and focusing on what you're good at can lead to success in the restaurant industry. - The Restaurant Growth Summit and other industry events provide valuable opportunities for learning and networking.

Timestamps:

00:00: Introduction and Background 02:42: From Music Business to Hospitality 06:22: The Power of Content 10:31: Lessons from Past Mistakes 14:13: Marketing Strategies for Restaurants 19:28: Collecting Emails for Restaurants 21:57: Leveraging Social Media for Restaurants 27:54: Using SMS for Restaurant Marketing 30:18: Branded Hospitality Ventures 35:31: Rev's Children's Book 40:47: Anecdotes and Case Studies 43:39: Importance of Trying and Learning 44:08: Introducing Babu: A Commission-Free Marketplace 45:33: Free Marketing Resources 46:29: Wrap-up and Next Steps

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In this episode, Chip Klose, a Restaurant Coach with over two decades of experience, shares insights on improving profitability in the restaurant industry. He emphasizes the importance of focusing on customer needs and unique qualifications, managing revenue, cost of goods sold, and labor, and implementing effective marketing strategies. Chip also discusses his coaching program, success stories from his clients, and the motivation behind starting the Restaurant Strategy podcast. Additionally, he highlights the value of sharing knowledge through different formats, including his book, The Restaurant Marketing Mindset.

Chip Klose discusses the key principles of restaurant marketing and shares insights on the future of the industry. He emphasizes the importance of understanding the ABCDs of marketing: audience, brand, competition, and differentiation. Chip also highlights the significance of internal and external marketing strategies and provides practical tips for restaurant owners. He predicts a new style of dining that utilizes technology to create a more efficient and hospitable restaurant experience. Chip concludes by sharing his upcoming projects and initiatives, including a new book and speaking engagements.

Takeaways:

• Focus on customer needs and unique qualifications to solve their problems.
• Manage revenue, cost of goods sold, and labor to improve profitability.
• Implement effective marketing strategies to acquire new customers, retain existing customers, and generate word-of-mouth.
• Create systems and processes to make restaurant operations more predictable and profitable. The ABCDs of marketing (audience, brand, competition, and differentiation) are essential for restaurant owners to understand and apply.
• Internal marketing, such as effective communication with employees, and external marketing, including setting goals and using tools to achieve them, are crucial for success.
• The future of the restaurant industry may involve a new style of dining that utilizes technology to create a more efficient and profitable yet hospitable experience.
• Chip Klose has upcoming projects, including a new book, speaking engagements, and the growth of his mastermind program.

Timestamps:

00:00: Introduction and Three Key Focus Areas 01:14: Chip Klose's Background and Journey in the Restaurant Industry 04:59: Lessons Learned from Opening Michelin-Starred Restaurants 06:24: The Importance of Focusing on Customer Needs and Unique Qualifications 08:21: The Challenges of Running a Restaurant Business 09:19: The Difficulty of Managing Revenue, Cost of Goods Sold, and Labor 10:38: The Need for Predictability in the Restaurant Industry 13:18: Coaching Restaurants to Improve Profitability 15:38: The Three Key Areas of Restaurant Marketing: Customer Acquisition, Customer Retention, and Evangelism 20:55: Managing Prime Cost and Controlling Revenue, Cost of Goods Sold, and Labor 24:48: The Coaching Program and Onboarding Process 27:09: Success Stories from the Coaching Program 30:05: The Motivation Behind Starting the Restaurant Strategy Podcast 39:55: The Purpose of the Restaurant Strategy Podcast and the Value of Sharing Knowledge 43:15: The Restaurant Marketing Mindset Book and the Importance of Being Present in Different Formats 44:09: The ABCDs of Marketing 46:03: Internal and External Marketing 47:01: The Restaurant Marketing Mindset 48:23: Trends in the Restaurant Industry 49:16: The Future of Dining 54:56: Upcoming Projects and Initiatives

Meredith Sandland, CEO of Empowered Delivery, discusses the benefits of their end-to-end order fulfillment system and how it enables restaurants to have their own 1099 fleet of gig workers. She shares her background in the restaurant industry and how her experiences led her to start Empowered Delivery. Meredith also talks about her books, 'Delivering the Digital Restaurant' and 'The Path to Digital Maturity', which provide insights and strategies for restaurants to navigate the digital landscape. She emphasizes the importance of optimizing presence on third-party platforms and creating a seamless first-party ordering experience. Meredith also discusses the onboarding process for Empowered Delivery and the early customer experiences they have had. In this conversation, Meredith and Angelo also discuss the hidden costs of third-party delivery apps, the impact of technology on the restaurant industry, automation and the future of restaurants, the challenges of technology adoption in the restaurant industry, advice for entrepreneurs in the restaurant space, and the rewards of building successful restaurants.

Takeaways:

• Empowered Delivery is an end-to-end order fulfillment system that enables restaurants to have their own 1099 fleet of gig workers.
• Restaurants should optimize their presence on third-party platforms and create a seamless first-party ordering experience to drive sales and reduce costs.
• The onboarding process for Empowered Delivery involves replacing the POS system and installing touchscreens for back-of-house operations.
• Early customers of Empowered Delivery have provided valuable feedback and have seen improvements in efficiency and customer satisfaction.
• Future plans for Empowered Delivery include expanding its customer base and continuing to revolutionize the economics of delivery for restaurants. Third-party delivery apps often have hidden costs, such as menu markups and delivery fees, which can make ordering from them more expensive than ordering directly from the restaurant.
• Technology has reshaped the restaurant industry, with innovations like kiosks and automation in the back of the house. These advancements can help reduce labor costs and improve efficiency.
• The future of restaurants will likely involve more automation and a shift towards electric-based kitchens. This can lead to fewer restaurant jobs, but the ones that remain will be more highly skilled and better paid.
• The restaurant industry is experiencing a proliferation of technology solutions, which can be overwhelming for restaurateurs. It's important to focus on building a comprehensive system that addresses the root causes of problems and eliminates the need for multiple disjointed tools.
• Entrepreneurs in the restaurant space should strive to create a company, not just a feature, and differentiate themselves from existing solutions. It's also crucial to get paying customers as quickly as possible to build credibility and attract talent and investment.
• Building successful restaurants and empowering independent businesses can be rewarding, as it creates jobs, generates wealth for franchisees, and brings happiness to consumers.

Timestamps:

00:00 Introduction and Background 01:39 Overview of Empowered Delivery 03:06 From Taco Bell to Empowered Delivery 05:18 Delivering the Digital Restaurant 08:18 The Path to Digital Maturity 09:47 Optimizing Presence on Third-Party Platforms 12:09 Creating a Seamless First-Party Ordering Experience 14:53 Key Criteria for Selecting a First-Party Ordering System 19:03 The Benefits of Empowered Delivery 22:38 Onboarding Process for Empowered Delivery 28:19 Early Customer Experiences 32:49 Future Plans for Empowered Delivery 35:07 The Hidden Costs of Third-Party Delivery Apps 37:30 The Impact of Technology on the Restaurant Industry 39:20 Automation and the Future of Restaurants 41:07 The Challenges of Technology Adoption in the Restaurant Industry 44:30 Advice for Entrepreneurs in the Restaurant Space 48:55 The Rewards of Building Successful Restaurants

Rachael Nemeth, Co-Founder and CEO of Opus Training, shares her journey of starting the company and the challenges they faced in the restaurant industry. Opus Training is a training platform designed for hospitality businesses, offering micro-training that fits into the flow of work. During the COVID-19 pandemic, it pivoted to provide free COVID-19 safety training, which led to significant growth. The platform is multilingual, offering training in 101 languages, and leverages AI to improve accessibility and user experience.

In this conversation, Rachael emphasizes the importance of simplifying language and avoiding idioms in training materials to ensure effective communication. Opus Training is a platform that focuses on solving the business problem of achieving scale with training. They aim to save money and make money for businesses by cutting back on training labor and positioning training to increase sales. Their typical clients are emerging brands and established brands in the restaurant industry. The customer journey with Opus Training starts with content education, followed by a simple and quick onboarding process. The platform offers a free trial for users to try out. Opus Training plans to continue investing in AI technology to enhance its training platform. The founder, Rachael Nemeth, encourages businesses to be intentional about training and sees training platforms as an enhancement, not a replacement, to existing training systems.

Timestamps: 00:00: The Evolution of Phone Usage at Work 01:16: Introduction to Opus Training 02:11: Rachel Nemeth's Background and Inspiration for Opus Training 03:37: The Love for Operations in the Restaurant Industry 04:45: Transitioning to New York and Starting ESL Works 05:44: The Journey from ESL Works to Opus Training 06:43: The Decision to Move to New York 07:55: Working for Danny Meyer and Starting ESL Works 08:22: The MVP and Evolution of ESL Works 09:47: The Iterative Process of Building a Company 10:43: The Shift to Technology and the Birth of Opus Training 12:39: The Breakthrough Moment for Opus Training 13:30: The Impact of COVID-19 on Opus Training 14:29: The Focus on Accessibility and Multilingual Training 18:22: The Sign-in Experience and Language Selection 20:18: The Importance of Training in the Flow of Work 21:43: The Content Problem and AI Solutions 23:34: The Challenges of Language Translation 25:36: Managing 101 Languages and Leveraging AI 32:54: Ideal Customers for Opus Training 35:35: Onboarding Process for Opus Training 39:57: The Future of Opus Training 45:10: The Importance of Training and Enhancing Workflows

In this episode, Ryan Perera, CEO and Co-founder of Captain.ai, shares the background and overview of the company.

Captain.ai is a suite of apps and software specifically made for restaurants with their own delivery drivers, enabling them to manage their drivers better and provide customers with real-time tracking. Ryan discusses the origin story of Captain.ai and how they transitioned from a delivery company to a technology company. He also talks about the challenges they faced in getting their first customer and the pain points that restaurants experience in their delivery operations.

Ryan shares his vision for the future of AI in logistics and the plans for Captain.ai to expand and help more restaurant chains improve their operations. In this conversation, he also discusses the hybrid delivery and intelligent kitchen system that they have launched. He explains how the system takes into account the driver's location and optimizes the timing of orders to ensure freshness. Finally, he offers advice for aspiring entrepreneurs to be persistent and not give up.

Takeaways: Captain.ai is a suite of apps and software designed for restaurants with their own delivery drivers, providing operational visibility and real-time tracking for better driver management and customer experience. The origin story of Captain.ai involves starting as a delivery company and transitioning to a technology company after realizing the need for better driver tracking and operational efficiency.

The main pain points for restaurants in their delivery operations include driver management, customer experience, and cost optimization. The future of AI in logistics is expected to involve autonomous vehicles and drones for delivery, leading to lower delivery costs and an increased supply of delivery services.

Captain.ai plans to expand its reach and work with more restaurant chains to improve their operations and provide better delivery experiences for customers. Captain.ai has launched a hybrid delivery and intelligent kitchen system that optimizes the timing of orders based on the driver's location. The system ensures freshness by avoiding orders sitting out for too long.

Ryan Perera advises aspiring entrepreneurs to be persistent and not give up. To contact Captain.ai, visit their website at www.captain.ai.

Chapters: 00:00 Introduction and Format of the Podcast 03:14 Background and Overview of Captain.ai 07:11 Origin Story of Captain.ai 11:05 Transition from Medicine to Entrepreneurship 12:48 Challenges in Getting the First Customer 17:33 MVP and Launch of Captain.ai 18:37 Main Pain Points for Restaurants 20:51 Positioning to Third-Party Delivery Apps 24:48 Rollout and Success Metrics for Customers 27:55 Impact of Captain.ai on Client Operations 28:49 Challenges Faced in Building Captain.ai 30:56 Future of AI in Logistics 33:43 Future Plans for Captain.ai 35:32 Contact Information 35:53 Advice for Entrepreneurs

In this conversation, Priyam Saraswat, co-founder and CEO of Voosh.ai discusses the operational analytics dashboard and how it helps restaurants improve their efficiency. He also explains how Voosh.ai helps restaurants increase their sales through third-party platforms. Priyam shares upcoming features and invites listeners to schedule a demo. He discusses the future growth and expansion plans for Voosh.ai. Finally, Priyam offers advice to restaurateurs on embracing technology and solving core business problems.

Takeaways

• Voosh.ai helps food service brands manage and grow their third-party business from a single screen.
• The lack of financial visibility, complex dispute resolution, and tedious review management are common pain points for restaurants using third-party delivery platforms.
• Voosh.ai provides AI-powered solutions that automate tasks and improve profitability, including a dispute management module with a success rate of over 80% in recouping disputed funds.
• The marketing function or COO typically leads the third-party business, and Voosh.ai connects with them to offer their solutions. Voosh helps restaurants manage disputes with third-party delivery platforms and improve operational efficiencies.
• The pricing for Voosh varies depending on the number of locations, but the ROI is typically four to five times the cost.
• Voosh works with both large chains and single-location venues, but their sweet spot is mid-market brands with 20 to 30 locations.
• They have recently integrated Easy Cater and DoorDash Drive into their platform, and they have launched a marketing dashboard for analytics and promotion configuration.
• In the next 12 months, Voosh plans to focus on upper mid-market brands in the US market.

Timestamps

00:00 Introduction to Voosh.ai and the Problem They Solve 08:21 The Challenges Faced by Restaurants on Third-Party Platforms 26:56 Working with Chains and Single-Location Venues 42:07 Integrating Easy Cater and DoorDash Drive

In the latest episode of the Wisking It All Podcast, we're excited to feature Kristen Hawley, the founder of Expedite, a newsletter that delves into the evolving world of restaurant technology and hospitality. Kristen brings her unique perspective, discussing her journey and the significant technology trends reshaping the industry. Key topics include advancements in reservation apps, digital POS systems, and the integration of robotics, as seen in Chipotle's and Sweet Green's operations.

The conversation also covers the challenges confronting restaurants today, such as rising operational costs and complexities in inventory management. Kristen sheds light on how technology, like Open Table and third-party delivery services, is transforming the restaurant business, alongside addressing practical issues like parking for delivery drivers.

Finally, Kristen speaks about her involvement with the restaurant and hospitality community, her upcoming feature in Fast Company, and the growth of Expedite. This episode offers a deep dive into the technological innovations shaping the future of hospitality and is a must-listen for anyone interested in the intersection of technology and restaurant management.

In this engaging episode, we sit down with Matt Newberg, founder of HNGRY, to delve into the dynamic world where technology intersects with our food experiences. Matt shares the story behind HNGRY and discusses its unique position in the food-tech media landscape. We explore various facets of this intersection, including the impact of tech on the food industry, the balance between innovation and traditional dining values, and the future of sustainable food technologies.

The conversation also covers the challenges of building a niche media platform, community engagement strategies at HNGRY, and ethical considerations in food tech. Matt offers personal insights and advice for aspiring innovators in the food tech space. This episode is a deep dive into how technology is shaping the way we think about and consume food, making it a must-listen for food and tech enthusiasts alike.

In this engaging episode of the "Wisking It All Podcast," we're honored to have Jonah Bliss, the Founder of Curbivore, as our guest. Curbivore's mission is to tackle the unique challenges presented by the rapidly changing post-pandemic economy. Their innovative approach brings together technologists, restaurateurs, retailers, local governments, and individuals, fostering a dynamic dialogue aimed at building more equitable and sustainable cities and communities. Jonah Bliss shares valuable insights into how this collective effort is not only driving resilience but also nurturing startups and small businesses for a brighter future.

Join us as we delve deep into Curbivore's vision and explore how they are dismantling barriers to progress. Jonah Bliss will discuss the strategies and initiatives that are shaping urban ecosystems in exciting and transformative ways. Whether you're a tech enthusiast, an aspiring entrepreneur, a forward-thinking retailer, a community leader, or simply someone passionate about positive change, this episode is a must-listen.

Calling all our valued listeners! We're thrilled to offer you an exclusive promo code.

Simply click on this link: www.eventbrite.com/e/726374695267/?discount=Wisk50

Enjoy a 50% discount for the Curbivore 2024 event, "Commerce Moves to the Curb," happening in Downtown LA on March 28 & 29. With this special offer, you can grab a Super Early Bird ticket for the remarkable price of around $49. Seize this fantastic deal before it's gone.

Ashwin Kamlani, CEO and Co-founder of Juicer, shares his journey into the restaurant tech space and the evolution of their dynamic pricing concept. They initially focused on third-party delivery and used data to optimize menu prices. The concept of dynamic pricing was met with mixed reactions from restaurant groups, but they found success by automating the process and providing a hands-off solution for the restaurants. They analyze historical data, patterns, and channel-specific sales to make specific recommendations for menu pricing. They also incorporate competitive set analysis and guest sentiment analysis to further optimize pricing strategies. Juicer is focused on using data to optimize digital sales and profitability in the restaurant industry. They provide dynamic pricing solutions that help restaurants increase revenue and improve customer satisfaction. The onboarding process involves extracting historical data from the restaurant's point of sale system and running an analysis to identify opportunities. Juicer works closely with the restaurant to implement strategies and continuously measure and optimize results. The main challenges they face are the lack of peer evaluation in the industry and the perception that dynamic pricing is synonymous with price increases. Juicer is expanding globally and adapting to different technology players and cultural differences in each market. The future of the restaurant industry lies in the consolidation and collaboration of restaurant technology players to provide holistic solutions. Transparency and authenticity are key in building trust with customers. Juicer's focus is on becoming the leader in digital sales optimization through data-driven solutions.

Takeaways

• Juicer helps restaurants optimize digital sales and profitability through data science and dynamic pricing.
• They initially focused on third-party delivery and found success by automating the pricing process and providing a hands-off solution for restaurants.
• Juicer analyzes historical data, patterns, and channel-specific sales to make specific recommendations for menu pricing.
• They also incorporate competitive set analysis and guest sentiment analysis to further optimize pricing strategies. Juicer uses data to optimize digital sales and profitability in the restaurant industry.
• The onboarding process involves extracting historical data and running an analysis to identify opportunities.
• Challenges include the lack of peer evaluation and the perception that dynamic pricing means price increases.
• Juicer is expanding globally and adapting to different technology players and cultural differences.
• The future of the restaurant industry lies in consolidation and collaboration among restaurant technology players.
• Transparency and authenticity are important in building trust with customers.

Timestamps:

00:00 Introduction and Background 07:16 Early Success with Expedia and Orbitz 13:44 Meeting Drew Patterson and Starting Juicer 26:57 Optimizing Digital Sales and Profitability with Data 36:21 Global Expansion and Adaptation to Different Markets 43:52 The Future of the Restaurant Industry: Consolidation and Collaboration

In this informative episode, we navigate the technological shifts molding the food service industry, with special insights from Wink Jones, the forward-thinking CEO of Meal Ticket. As a company that supports distributors, manufacturers, and restaurant operators, we understand the intricacies of the industry. Dive into a discussion where data isn't just numbers but a tool that enhances operational efficiency and boosts customer engagement.

Meal Ticket stands out as more than just a platform. It's a beacon for distributors, manufacturers, and restaurant operators worldwide. The company's ethos is centered on enabling clients to realize increased profits. Through its software solutions, Meal Ticket not only augments operational efficiency but also optimizes complex earned income programs, targets new business opportunities, and fosters deeper engagement between operators and suppliers.

What sets Meal Ticket apart in a tech-saturated market? It's their integration of best-in-class business intelligence tools with deep-rooted industry knowledge. Wink Jones will provide a closer look at how Meal Ticket seamlessly combines these tools with continuous training and unwavering support to ensure clients stay ahead in a competitive landscape. Additionally, we'll discuss how the platform refines strategies for food shows, emphasizing not just time-saving but the quality of decisions and planning.

Join us as we uncover the mechanisms that power Meal Ticket, steered by Wink Jones, and learn how they remain at the forefront of technological advancements for distributors, manufacturers, and restaurant operators. This episode offers more than just insights; it's a comprehensive look into how modern software solutions are driving the future of food service. Tune in and fuel your understanding of today's food service innovations!

In this captivating episode, we explore the impressive journey of Clean Eatz, starting as a single outlet and growing to a remarkable 100 locations. Co-founder Evonne Varady shares insights about the brand's values, initial challenges, and pivotal moments that fueled its expansion. Clean Eatz's unique five-revenue stream model has not only transformed the industry but also earned them a spot in the Top 50 fastest-growing small franchise concepts recognized by Restaurant News Magazine.

However, Clean Eatz is more than just a franchise; it's a mission. Rooted in a sincere desire to 'Change Lives,' Clean Eatz is dedicated to offering clean, balanced food, along with educational insights and motivational support tailored to diverse lifestyles. Their approach goes beyond the ordinary, fostering a community where personal growth and nutritional well-being go hand in hand.

This episode delves into how personal wellness, passion, and entrepreneurship intersect in Clean Eatz's story. From its inception to reshaping the landscape of health and business, Clean Eatz has redefined success one meal and one franchise at a time.

Tiny Mile is a last-mile delivery company that uses robots to deliver food from restaurants to customers. The robots are fully autonomous and can navigate the streets on their own. The company's business model is based on advertising, with advertisers paying to have their logos and messages displayed on the robots. Tiny Mile has seen success in Miami, with hundreds of robots roaming the streets and delivering food. The robots have become a viral sensation, with people taking pictures and videos of them and sharing them on social media. The company aims to expand to other cities and increase the capabilities of their robots.

Takeaways

• Tiny Mile is a last-mile delivery company that uses autonomous robots to deliver food from restaurants to customers.
• The robots have become a viral sensation, with people taking pictures and videos of them and sharing them on social media.
• The company's business model is based on advertising, with advertisers paying to have their logos and messages displayed on the robots.
• Tiny Mile aims to expand to other cities and increase the capabilities of their robots.

Timestamps

00:00 Autonomous vehicle engineer reflects on industry challenges. 03:47 Slow progress in technology deployment for safety. 08:19 Planned move backfires, ends up homeless briefly. 12:17 Started with RC car, built remote control. 14:39 Unemotional attitude leads to disposing sentimental items. 19:01 Robot's magnetism attracts people to innovative ideas. 23:00 Robots leave and return from central hub. 23:47 Curious about unexpected challenges in building robotics. 27:10 Logistics of last mile delivery in Miami. 31:31 Improved object transportation enables new business opportunities. 34:29 Efficiency in food production saves time. 38:14 - Learn more about Tiny Mile.

Ritual is an order-ahead app that allows busy office workers to place food orders and skip the line. The app expanded beyond offices and is now available in multiple cities and countries. Ray Reddy, the CEO and co-founder of Ritual, previously built a company in the commerce space that was acquired by Google. He saw the opportunity for local businesses to go online and wanted to help them embrace digital tools. Ritual focused on becoming the app for a neighborhood, aiming for high opt-in rates from restaurants. They also positioned themselves as partners rather than competitors to restaurants, offering a commission-free model for onboarding customers onto their platform. The name Ritual was chosen to reflect the idea of making the app part of someone's everyday life. The conversation explores the challenges and future of the food delivery industry, with a focus on the role of third-party platforms like Ritual. The main themes include the importance of consistent pricing, the dominance of in-store pickup, the limitations of delivery, and the need for a solution that balances control and profitability for restaurants. The conversation also touches on the impact of COVID-19 on the industry and the strategies employed by Ritual to navigate the crisis. The future of Ritual involves solving the problem of fragmented and disjointed experiences for customers while retaining control and profitability for restaurants.

Takeaways

• Ritual is an order-ahead app that started as a solution for busy office workers and expanded to serve a wider audience.
• The CEO and co-founder of Ritual, Ray Reddy, saw the opportunity for local businesses to embrace digital tools and wanted to help level the playing field.
• Ritual focused on becoming the app for a neighborhood, aiming for high opt-in rates from restaurants.
• They positioned themselves as partners to restaurants, offering a commission-free model for onboarding customers onto their platform. Consistent pricing is crucial in the food delivery industry to build trust and avoid customer distrust.
• In-store pickup remains the dominant method of food ordering due to its lower cost compared to delivery.
• The future growth of the food delivery industry depends on finding a solution that balances control and profitability for restaurants while providing a seamless customer experience.
• The COVID-19 pandemic had a significant impact on the industry, forcing companies like Ritual to adapt and find new ways to support their customers.
• Ritual aims to solve the problem of fragmented and disjointed experiences in the industry by creating a solution that benefits both restaurants and customers.

Timestamps

00:00 Restaurants use digital platforms to solve problems. 04:51 Passion-driven entrepreneur starts businesses with conviction. 07:35 Big chains invest in technology for efficiency. 13:13 Approaching growth differently, focusing on neighborhood reach. 17:03 Encouraging restaurants to embrace digital transactions and marketing. 19:10 Names grow on things, including companies. 24:15 High labor costs justify high delivery commissions. 27:08 Restaurants passing delivery costs to consumers, consequences. 29:39 E-commerce growth challenges and distribution differences. 34:39 Challenging to target specific city districts online. 35:30 Adapted growth strategies, customer focus, efficient market targeting. 40:11 Challenges of navigating office changes and technology. 42:25 Entrepreneurs struggling with COVID impact on businesses. 48:40 Uncertain and unstable times, struggle to plan. 52:29 Consumers value convenience and cohesive experiences. 54:20 Restaurants face challenges with control and profitability.

Join us for an insightful episode as we dive into the world of franchise success with David Bloom, the Chief Development and Growth Officer for Capriotti's and Wing Zone. David's expertise has been instrumental in the remarkable growth of these renowned fast-casual restaurant brands.

Capriotti's, famous for its exceptional sandwiches and quality, has seen a phenomenal 300% increase in its annual growth rate under David's leadership. In this episode, he shares valuable insights into the strategies that have propelled these brands to success, addressing both national and international demand for their products.

Tune in to discover the secrets behind franchise success, gain valuable industry knowledge, and explore the fascinating journey of these iconic brands. David Bloom's wisdom is a must-listen for anyone interested in franchising and restaurant development.

Subscribe to our YouTube channel to catch all the visual highlights and exclusive content related to this episode. Ready to be at the forefront of industry transformation? Don't miss this episode with David Bloom, exclusively on the WISKING IT ALL Podcast. Stay tuned for a conversation that will leave you hungry for more knowledge!

To learn more about David Bloom: https://www.linkedin.com/in/david-blo...

To learn more about Capriotti's Sandwich Shop: http://www.ownacapriottis.com/

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In the bustling world of online food ordering, convenience is king. For many of us, the luxury of tapping a few buttons on our phones and having a meal delivered straight to our doorsteps is now a staple of modern living. Apps like Skip the Dishes, GrubHub, and DoorDash, have transformed the food delivery landscape and posed an operational challenge for restaurants juggling multiple platforms. Enter Cuboh.

Join us today as we sit down with Juan Orrego, the Co-Founder & CEO of Cuboh, a revolutionary platform turning the tables on the digital dining scene. With a mission to declutter the restaurant counter, Cuboh consolidates the myriad of ordering tablets into a single device—no more jumping between devices to manage 86ing, refunds, upcharges, or prep times. And the magic doesn’t stop there. With real-time order punching straight into your POS, Cuboh ensures smooth sailing for restaurant operations, letting staff redirect their focus where it truly matters: the customer experience.

Get an insider's look at how Cuboh is reshaping the restaurant industry, the challenges they've faced, and their vision for the future of food tech. Whether you're a foodie, restaurateur, or tech enthusiast, this episode has a slice of something for everyone. Don't miss out!

Subscribe to our YouTube channel to catch all the visual highlights and exclusive content related to this episode. Ready to be at the forefront of industry transformation? Don't miss this episode with Juan Orrego, exclusively on the WISKING IT ALL Podcast. Stay tuned for a conversation that will leave you hungry for more knowledge!

To learn more about Juan Orrego: https://www.linkedin.com/in/juan-orrego

To learn more about Cuboh: https://www.cuboh.com/

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Welcome to the WISKING IT ALL Podcast! Join us as we chat with the remarkable Shawn P. Walchef, the founder of Cali BBQ Media. With a knack for Smartphone Storytelling and Digital Hospitality, Shawn helps brands and leaders thrive in the Business Creator Economy.

In 2008, Shawn kickstarted the immensely successful Cali BBQ restaurant venture, amassing over $35 million in revenue across multiple San Diego locations. His impact goes beyond food – Shawn's weekly video series, "Restaurant Influencers," produced by Cali BBQ Media and published by Entrepreneur Media, has reached 25 million viewers.

Tune in to gain exclusive insights from a trailblazer who has redefined how we approach business, storytelling, and hospitality in the digital age. Get ready to embark on a captivating conversation with Shawn P. Walchef that might change how you view the world of business and creativity.

Subscribe to our YouTube channel to catch all the visual highlights and exclusive content related to this episode. Ready to be at the forefront of industry transformation? Don't miss this episode with Shawn P. Walchef, exclusively on the WISKING IT ALL Podcast. Stay tuned for a conversation that will leave you hungry for more knowledge!

To learn more about Shawn P. Walchef: https://www.linkedin.com/in/shawnpwalchef

To learn more about Cali BBQ Media: https://content.calibbq.media/

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In this episode of "Wisking It All," we're thrilled to host David Nadezhdin, CEO of MYR POS. Launched in 2016, MYR POS is a revolutionary cloud-based Point of Sale system designed for quick-service and takeaway restaurants. It's the first POS to seamlessly connect mobile, online, and in-person orders, streamlining the order entry process for speed and efficiency.

MYR POS's iOS platform is a game-changer, offering swift and robust order management, particularly for restaurants with queues. Its innovative omnichannel approach empowers restaurants to take control of their POS system from anywhere, ensuring they never miss an order regardless of the source. This strategy prevents customer loss during busy periods and drives increased revenue.

Join us in exploring the insights and inspiration behind MYR POS with CEO David Nadezhdin. Discover how this system is reshaping restaurant operations, enhancing customer experiences, and embracing the demands of the digital age. Whether you're a culinary entrepreneur or tech enthusiast, this episode dives into the fusion of technology and dining in today's ever-evolving landscape.

Subscribe to our Youtube channel to catch all the visual highlights and exclusive content related to this episode. Ready to be at the forefront of industry transformation? Don't miss this episode with David Nadezhdin, exclusively on the Wisking It All Podcast. Subscribe now and stay tuned for a conversation that's bound to leave you hungry for more knowledge!

To learn more about David Nadezhdin: https://www.linkedin.com/in/david-nadezhdin-92b6761b/ To learn more about Tablz: https://www.myr.io/en/ FOLLOW US ON FACEBOOK: https://www.facebook.com/WiskApp/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/wisk.ai/ FOLLOW US ON LINKEDIN: https://www.linkedin.com/company/wisk/

In the latest episode of the "Wisking It All Podcast," the future of restaurant guest services is brought to the spotlight with an exclusive conversation between Angelo Esposito and Frazer Nagy, the dynamic CEO of Tablz. Tablz, an innovative player in the hospitality sector, is transforming the way restaurants enhance guest experiences, with a special focus on their premium clientele.

Among its pioneering features, the most notable is the groundbreaking profit share model, which introduces an unprecedented zero-cost revenue stream, thus setting a new benchmark for the industry. At the heart of Tablz's meteoric success is a seamless amalgamation of cutting-edge technology and genuine hospitality.

For enthusiasts keen on visual content, the podcast's YouTube channel offers a richer dive into the topic. As the hospitality industry stands on the cusp of a transformative era, conversations like these on "Wisking It All Podcast" ensure listeners are always ahead of the curve.

Youtube link: https://www.youtube.com/watch?v=NrG5sIgCaEw&t=302s Linkedin: https://www.linkedin.com/in/frazer-nagy-90902756/ Website: https://www.tablz.com/

Teresa has been an enthusiastic maven of the Food & Beverage industry for over 12 years. A highly creative individual who values personal growth and team success. Bringing passion and enthusiasm to the workplace, coupled with fresh, innovative mindfulness ideas, and recognized nationally for producing impactful training seminars and innovative cocktail programming. Teresa has bridged the gap between "Spirits and Spirits" with her thoughtful "Cocktails and Consciousness" seminars and improv for the bartender programs. Teresa has spent six years as a Brand Marketer with Pernod Ricard. When she’s not wearing her Spirits hat, she can be found performing with Dr. Bruce Carter and finishing her debut musical.

Takeaways

• Passion is a key driver in the hospitality industry, and finding mentors can greatly contribute to career growth and success.
• Adaptability and creativity are crucial in navigating the challenges and changes in the industry, such as the shift to off-premise activities during the pandemic.
• Building strong relationships and connections with colleagues and industry professionals is essential for personal and professional development.
• Having a positive attitude and being willing to take on any task, no matter how small, can make a significant impact in the workplace.
• Enjoying the journey and finding joy in the work you do is essential for long-term success and fulfillment in the hospitality industry.****

Timestamps

00:00 Introduction and Passion for Hospitality 05:13 Transition to Bacardi and Mentors in the Industry 15:31 Importance of Positive Attitude and Building Relationships 25:40 Adapting to Off-Premise Activities during the Pandemic 30:14 Last Day on Earth: Favorite Drink and Meal

Linkedin : https://www.linkedin.com/in/teresa-cesario-8a22b513/ Instagram: https://www.instagram.com/teresacesario/ www.TeresaCesario.com

Jeff McInnis, a renowned chef, shares his journey in the hospitality industry and his experiences opening multiple restaurants. He emphasizes the importance of passion and hard work in the industry. McInnis also discusses the role of culinary school and formal education in the field. He provides insights on handling food waste and the operational side of running a restaurant. McInnis talks about his various restaurant ventures, including Yardbird, Root and Bone, and Stiltsville Fish Bar. He also discusses the impact of COVID-19 on the industry and the future of dining.

Takeaways

• Passion and hard work are essential in the hospitality industry.
• Culinary school can be beneficial, but it is not necessary for success.
• Managing food waste and operational aspects like inventory and costing are crucial for running a successful restaurant.
• Opening restaurants in smaller cities and suburbs can be a viable option.
• The COVID-19 pandemic has had a significant impact on the restaurant industry.
• Dim sum and wine would be Jeff McInnis' go-to dish and drink on his last day.

Timestamps

00:00 Introduction to the Podcast and Guest 06:02 The Role of Culinary School and Formal Education 10:03 Learning the Operational Side of the Business 26:11 The Impact of COVID-19 on the Restaurant Industry

Learn more about Jeff McInnis

https://www.starchefs.com/cook/chefs/bio/jeff-mcinnis https://www.instagram.com/chefmcinnis/

Learn more about his venues: https://www.rootnboneindy.com/ https://stiltsvillefishbar.com/ https://mitaliakitchen.com/ https://www.instagram.com/rootscoastalkitchen

============================== Join us every Tuesday as we interview the best hospitality professionals from around the world to find out what they do, and why they succeed.

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In this episode of Wisking It All, host Angelo Esposito interviews Danny Gonzalez, co-owner of Cleat Miami, a bar and restaurant located in Cape Florida State Park. Danny shares the unique experience of being the first venue in the United States to have a liquor license in a state park. He discusses the different concessions in the park, including Lighthouse Cafe and Boaters Grill, and dives into the concept and inspiration behind Cleat Miami. Danny also talks about his background in the music industry and how he transitioned into the hospitality industry. He offers advice for new bar owners and emphasizes the importance of taking things one step at a time and being patient.

Takeaways

• Cleat Miami is the first venue in the United States to have a liquor license in a state park.
• The concessions in Cape Florida State Park include Lighthouse Cafe, Boaters Grill, and Cleat Miami.
• Danny Gonzalez transitioned from the music industry to the hospitality industry.
• One of the key pieces of advice for new bar owners is to take things one step at a time and be patient.
• The success of a bar is not just about the drinks and food, but also about the overall experience, vibe, and customer service.

Timestamps

00:00 Introduction and Background 04:44 The Unique Location of Cleat Miami 08:56 Transitioning from the Music Industry to Hospitality 23:26 The Importance of the Overall Bar Experience 29:40 Last Day on Earth

Learn more about Daniel Gonzales

Boater’s Grill: http://lighthouserestaurants.com/ https://www.instagram.com/boatersgrill/ https://www.facebook.com/boatersgrill/ The Cleat: https://www.instagram.com/thecleat/ The Jacuzzi Boys: https://www.youtube.com/user/jacuzziboys https://sptfy.com/jacuzziboys

============================== Join us every Tuesday as we interview the best hospitality professionals from around the world to find out what they do, and why they succeed.

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In this episode of Wisking It All, Angelo Esposito interviews Joey and Orlando Napolitano, Co-founders of Brotelli Pasta Bar. They discuss their experience in the hospitality industry and the concept behind their quick-service pasta bar. The Napolitano brothers share their journey of transitioning from the banking industry to the restaurant business and the challenges they faced during the construction phase. They emphasize the importance of adapting to unexpected situations and maintaining a balance between convenience and quality in the quick-service industry. They also discuss the impact of COVID-19 on their business and their plans for expansion in the future.

Takeaways

• Adapting to unexpected situations and being willing to take punches is crucial in the hospitality industry.
• Maintaining a balance between convenience and quality is important in the quick-service restaurant space.
• The COVID-19 pandemic has accelerated the adoption of technology and automation in the industry.
• Market research and understanding the demand for your concept are essential before starting a restaurant business.
• Building a strong social media presence and targeting specific communities can be effective marketing strategies for startups.****

Timestamps

00:00 Introduction to Wisking It All and Brotelli Pasta Bar 07:35 Adapting to the COVID-19 Pandemic 13:30 Highlighting the Menu and Quality of Brotelli Pasta Bar 23:47 The Future of the Quick-Service Restaurant Industry

Learn more about the guests

Joey Napolitano: https://www.linkedin.com/in/giuseppe-napolitano-07598b29/

Orlando Napolitano: https://www.linkedin.com/in/orlando-napolitano-mba-b0a33213/ Brotelli Website: https://www.brotellipastabar.com

Facebook: https://www.facebook.com/brotellipastabar/

Instagram: https://www.instagram.com/brotellipastabar/

============================== Join us every Tuesday as we interview the best hospitality professionals from around the world to find out what they do, and why they succeed.

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Tuan Lee, Co-founder of Vervet, a craft cocktail bar in a can, shares his journey and the unique offerings of his brand. He discusses the inspiration behind Vervet, which is to bring the craft cocktail ethos and quality ingredients to the ready-to-drink cocktail space. Tuan talks about the different flavors Vervet offers, such as the Angelicano, Pale Mary, Tiki Tea, and Sundowner, and how they are made with fresh, locally sourced ingredients. He also discusses the challenges of distributing and selling cocktails in a can, as well as the future of the industry.

Takeaways

• Vervet aims to bring the craft cocktail ethos and quality ingredients to the ready-to-drink cocktail space.
• Their flavors, such as Angelicano, Pale Mary, Tiki Tea, and Sundowner, are made with fresh, locally sourced ingredients.
• Distributing and selling cocktails in a can can be challenging due to varying compliance laws and regulations.
• The future of the industry looks promising, with an increasing demand for high-quality ready-to-drink cocktails and a growing variety of options.

Timestamps

00:00 Introduction to Wisking It All and Vervet 08:21 The Rise of Craft Cocktail Bartenders and the Ready-to-Drink Cocktail Space 14:27 Differentiating Vervet: Fresh Ingredients and Creativity 26:25 Lessons Learned: Packaging Challenges and Best Practices 31:01 The Vision for Vervet: Making Quality Cocktails Accessible

Learn more about the guest:

Tuan Lee: https://www.linkedin.com/in/tuanvanlee/ Vervet: Website: https://drinkvervet.com/ Instagram: https://www.instagram.com/drinkvervet Facebook: https://www.facebook.com/drinkvervet/

============================== Join us every Tuesday as we interview the best hospitality professionals from around the world to find out what they do, and why they suceed. FOLLOW US ON FACEBOOK: https://www.facebook.com/WiskApp/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/wisk.ai/ FOLLOW US ON LINKEDIN: https://www.linkedin.com/company/wisk/

John Cicero, Vice President of Team Enterprises, discusses his experience in the hospitality industry and the work of his experiential marketing agency. He shares campaigns he has worked on, such as Casadores BarSpar and Havana Club's Amparo, and the impact of on-premise and off-premise marketing. He also discusses the challenges faced during the pandemic and the future of activations in the industry.

Takeaways

• Experiential marketing is a powerful tool for building brand affinity and engaging consumers.
• On-premise marketing plays a crucial role in shaping consumer preferences and driving off-premise sales.
• The pandemic has forced a shift to off-premise marketing and virtual experiences, but the industry is eager to return to in-person activations.
• Hospitality professionals looking to transition to related roles should keep an eye on emerging opportunities and stay open to new possibilities.
• The success of marketing campaigns depends on understanding consumer preferences and creating authentic experiences.

Timestamps

00:00 Introduction to Team Enterprises 07:33 Experiential Campaigns: Casadores BarSpar and Havana Club's Amparo 14:49 Balancing Creativity and Offending in Marketing 25:28 The Future of Activations in the Hospitality Industry 31:57 Last Day on Earth: Chosen Meal and Drink

To learn more about John: https://www.linkedin.com/in/jocicero/

To learn more about Team: https://www.teamenterprises.com/ https://www.facebook.com/TEAMenterprises/ https://www.instagram.com/team_enterprises/

Join us every Tuesday as we interview the best hospitality professionals from around the world to find out what they do, and how they succeed. FOLLOW US ON FACEBOOK: https://www.facebook.com/WiskApp/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/wisk.ai/ FOLLOW US ON LINKEDIN: https://www.linkedin.com/company/wisk/

Toby Lyle, owner of the Burgundy Lion Group, shares his journey in the hospitality industry and the lessons he learned along the way. He emphasizes the importance of treating restaurants as businesses and the need for a strong work ethic. Toby discusses the challenges of opening and running multiple venues, including the importance of finding good talent and the complexities of managing finances and permits. He also expresses his frustrations with the government's handling of the pandemic and calls for transparency and support for the hospitality industry. Toby shares his favorite venues and his last go-to meal and drink.\

Takeaways

• Treating restaurants as businesses is crucial for success in the hospitality industry.
• Finding good talent and nurturing their growth is essential for the long-term success of a restaurant.
• Opening and running multiple venues comes with its own set of challenges, including financial management and obtaining permits.
• The government's handling of the pandemic and lack of support for the hospitality industry has been frustrating for restaurant owners.
• Supporting local restaurants by ordering directly from their websites can help them overcome the high fees charged by delivery apps.

Timestamps

00:00 Fortunate to find job at W Hotel. 05:58 Middle to high end Italian restaurants in neighborhood. 07:54 Incorporating company, negotiating leases, getting permits quickly. 09:49 Hospitality industry lacks clear career growth path. 15:44 Unexpected passion for British culture in Canada. 17:40 Lack of on-site owner led to failure. 20:22 Dirty London pub serves incredible, mind-blowing food. 25:37 Support for restaurants, bars, and hospitality industry. 26:01 Quebec pandemic response critique and restaurant struggles. 31:13 Legault uses selective studies to support ideas. 34:37 Adapting plans for protest, go online instead. 37:30 Support local restaurants, order directly, benefit them.

To learn more about the guest:

Burgundy Lion Group

• Pub Burgundy Lion- https://www.facebook.com/PubBurgundyLion https://www.instagram.com/burgundylion/ burgundylion.com
• Brit & Chips- https://www.facebook.com/britandchips https://www.instagram.com/britandchips britandchips.com
• Bishop & Bagg- https://www.facebook.com/bishopandbagg https://www.instagram.com/bishopandbagg bishopandbagg.com
• Wolf & Workman- https://www.facebook.com/wolfandworkman https://www.instagram.com/wolfandworkman wolfandworkman.com

Ca ne va pas bien movement

• Facebook: https://www.facebook.com/canevapasbienqc
• Instagram: https://www.instagram.com/canevapasbienm.legault
• Twitter: https://twitter.com/canevapasbien

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Join us every Tuesday as we interview the best hospitality professionals from around the world to find out what they do, and how they succeed.

• FOLLOW US ON FACEBOOK: https://www.facebook.com/WiskApp/
• FOLLOW US ON INSTAGRAM: https://www.instagram.com/wisk.ai/
• FOLLOW US ON LINKEDIN: https://www.linkedin.com/company/wisk/

Josh Wagner, a hospitality specialist with 20 years of experience, shares his journey from being a promoter to owning and consulting for bars and restaurants. He emphasizes the importance of creating unique experiences and the joy of bringing people together. Josh discusses the transition from being a promoter to getting involved in the operational and business side of hospitality. He highlights the need for clear expectations, building a strong team, and maintaining a work-life balance. Josh also shares his insights on the future of the hospitality industry, including the rise of luxury travel and the return of events and concerts.

Takeaways

• Creating unique experiences and bringing people together are key aspects of hospitality.
• Clear expectations and building a strong team are crucial for success in the industry.
• Maintaining a work-life balance is important, and setting ground rules and parameters can help achieve this.
• The future of hospitality will see an increase in luxury travel and a focus on providing high-quality experiences.
• Events and concerts will make a comeback, and people's desire for social interaction and shared experiences will drive their attendance.****

Timestamps

00:00 Introduction and Purpose of the Interview 08:14 Building a Strong Team and Maintaining Work-Life Balance 29:42 The Return of Events and Concerts in the Hospitality Industry 40:09 Last Day on Earth: Go-To Meal and Drink

Learn More About Josh Wagner:

@joshuawagner
Margot Natural Wine Bar: https://margotnaturalwinebar.com/ @margot_naturalwineba

Sweet Liberty: http://mysweetliberty.com/
@sweetlibertymia

==============================
Join us every Tuesday as we interview the best hospitality professionals from around the world to find out what they do, and why they succeed.

FOLLOW US ON FACEBOOK: https://www.facebook.com/WiskApp/
FOLLOW US ON INSTAGRAM: https://www.instagram.com/wisk.ai/
FOLLOW US ON LINKEDIN: https://www.linkedin.com/company/wisk/

In this episode of Wisking It All, host Angelo Esposito interviews Kevin Demers, owner of The Cold Room, El Pequeno Bar, and Parliament in Montreal. They discuss the passion and inspiration behind Kevin's journey in the hospitality industry, from starting as a bartender to becoming a successful bar owner. Kevin shares his experiences working in the industry, the challenges of owning a bar, and the importance of creating a unique and memorable customer experience. He also talks about his latest project, a retail beer store, which was born out of the need to adapt during the COVID-19 pandemic.

Takeaways

• Hospitality professionals often enter the industry out of passion and love for the craft.
• Owning a bar requires a deep understanding of business, including costing, inventory, administration, and hiring.
• Creating a unique and memorable customer experience is crucial for the success of a bar.
• The hospitality industry provides opportunities for personal growth and advancement, but it's important to find mentors and invest in oneself.
• Adapting to challenges, such as the COVID-19 pandemic, requires creativity and diversification of business strategies.

Timestamps

00:00 Introduction and Background 05:05 Combining Entrepreneurship and Storytelling 10:16 Transitioning from Bartender to Bar Owner 16:23 Creating a Unique and Memorable Customer Experience 27:46 Parliament: Celebrating Canadian Multiculturalism 32:05 Diversifying Business Strategies During COVID-19