The Restaurant Technology Guys Podcast brought to you by Custom Business Solutions

Veggie Grill by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Brass Tap by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Shuckin Shack by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Teriyaki Madness by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Best Served Podcast by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Join Jeremy and Bob Ray where they talk about how they grew through the pandemic in some of the unlikely ways. Margaritas is inspired by the welcoming villages of central Mexico and built on centuries-old traditions of hospitality, culture, and amazing food. We want Margaritas to be your getaway. Drop your bags at the door, come spend a few care-free hours with us and celebrate every day! Check them out Margaritas Mexican Restaurant & Waterhole - United States (margs.com)

Join second time guests Meredith Sandland and Carl Orsbourn where we talk about the practical application of delivery, digital ordering, and the tools all restaurants need to be thinking about when going to a digital channel. Delivering - The Digital Restaurant explores the world of off-premise food and the massive disruption facing American restaurants through first-hand accounts of restaurateurs, food industry veterans, and start-up entrepreneurs. Restaurateurs are experiencing a similar level of disruption to what retailers faced 20 years ago with the birth of mainstream e-commerce. Changing demographics, social interactions, new digital capabilities & expectations, omnichannel fulfillment networks, and a thirst for convenience & variety have shifted how, what and where people are eating their food.

Join Jeremy and Carl Jacobs, the CEO of Apicbase, where they talk back-of-house and why this is critical for a restaurant's bottom line. Carl helps restaurant chains and dark kitchens to automate time-consuming back-of-house operations such as inventory & procurement in order to make them more profitable.

Join Jeremy and TaKorean founder Mike where they talk about fusion food and growing an concept. TaKorean, a fast-casual Korean-inspired concept with Latin-American influence, was founded by Mike Lenard in 2010 to bring a fresh twist on Korean flavors to the Washington DC food scene. Its “build your own” bowl and taco concept allows guests to create memorable meals, catered to their specific preferences by combining the restaurant's colorful, fresh, and delicious ingredients. Originally founded as a mobile vending concept, Lenard and his team have grown the brand into a local chain of brick-and-mortar locations and, as of 2022, are eager to offer the opportunity to franchise the concept. The investment required to open a TaKorean restaurant ranges from $215,500–$781,500, including a $40,000 franchise fee. Visit www.takoreanfranchise.com for more information

Join Jeremy and Kellie the CEO of Brightloom where they talk Customer Data Platforms and why they are critical for restaurants. Kellie spends her days speaking with restaurant leaders on how to build and scale loyalty programs. In addition to sharing the latest from Brightloom, she can explore: What's new with restaurant loyalty programs – CX in restaurants has evolved from punch cards to fully digitized loyalty programs; Kellie can share examples of what's keeping customers engaged in the wake of a tumultuous economic landscape. Current and impending challenges facing restaurant CX – From inflation to continued staffing shortages, restaurant operations face unique headwinds during the final months of the year and into 2023. How data science is transforming restaurant menus – From ghost kitchens to 3PD, consumers have more restaurant options than ever; industry leaders are looking to leverage customer data to better inform the menu du jour. To check out the free data health report, click here. Free Data Health Report (brightloom.com)

Fat Boy's Pizza is a New Orleans-based multi-dimensional pizza franchise offering family-friendly experiences. Its restaurants serve as a local community hub, bringing adults together to enjoy a beer while children play games and socialize with friends. With six locations open so far in the South Louisiana region and Hattiesburg, Mississippi, the brand looks to have eight to ten locations open and operating within the next 24 months. Fat Boy's Pizza boasts the World's Biggest Slice and has become increasingly known for its whopping 30-inch pies, delectable appetizers, full bar and passionate community involvement. The concept was initially founded in 2019 by Gabe Corchiani, a businessman and restauranter who hoped to bring a family-friendly restaurant serving New York style pizza to his home state of Louisiana. Casey Biehl is the Vice President of Operations at Fat Boy's Pizza. He shares the family-centric values that make his brand unique and their plans for rapid expansion throughout the South. See below link to our website franchise page.

Since its launch in 2021, Craft Standard's non-alcoholic keg mixes and ‘spiker' technology has exploded, signing more than 70 distributors, winning 700 plus accounts in over 30 states across the country, signing major venues like Metlife Stadium in New York and accounts like Las Vegas' most recognizable hotel, Luxor. In a year alone, an estimated 2.4 million cocktails have been served, generating roughly $24 million in revenue for the industry.

How do you Join Kevin Rice, EVP of Bounteous, Noah Glass, founder and CEO of OLO and Ryan Ostrom, CMO of Jack in the Box where they talk about the digital transformation journey these partners have been with Jack in the Box for the past two years. For more information, check them out here: Driving Digital Transformation with Co-Innovation | Bounteous, Olo | Enable Digital Hospitality and Jack in the Box.

French-trained chef Grégoire Jacquet had a vision of a local restaurant offering quality fine dining-style food with the convenience of a quick carry-out experience. In 2002, Grégoire opened its doors as the first fine-fast-casual restaurant concept that serves gourmet sandwich and salad dishes, its famous potato puffs and scratch daily fresh-made french fries, all served in a custom-designed take out box. After two decades of serving the local Berkley, CA community, Grégoire has launched franchising opportunities in the Greater Bay Area. Check them out at Grégoire | French Restaurant in Berkeley, CA (gregoirerestaurant.com)

MarginEdge by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

PAR Acquires Menu by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Pollo Campero by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Yelp For Small Business by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

COM Data by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

BYOD by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Famous Toastery by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Mirus by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

A&W by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

WowWorks by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Paytronix Andrew Robbins by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

ClearCOGS by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Phil Crawford by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Grubbrr - Bhavin Asher by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Devour Token by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Cogs-Well by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Now Cuisine by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Ready To Pay by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Grubbrr Sam by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Envysion by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Thomas from Skurla by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Chups by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Christopher Sebes by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Wisetail - Ali Knapp by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Delivering The Dish Podcast by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Kwali by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Aben by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Zenput Founder + CEO Vlad Rikhter

Buffalo Wings and Rings Intern by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Synergy Consulting by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Oath Pizza by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Branded Strategic Hospitality by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Wiideman Consulting Group by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Pop Menu October 2021 by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Ops Analytica by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

RTN with Angela Diffley by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

Sage Intact by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions