Podcasts about coronavirus-podcast

In this episode of The Barron Report, host Paul Barron meets with Steve Simoni, the chief executive officer of Bbot, to explore how technology is transforming the restaurant guest experience.Three Key Points:Bbot allows restaurant customers—both in-store and at home—to order food and drinks from their phone. Guests do not have to wait for a menu, download an app, swipe their card, or even sign a receipt. Restaurants install the necessary Bbot hardware and signage, and guests pay on a website using their table ID.The Bbot platform offers restaurants a playbook for handling the marketing side of the business without breaking the bank. Small businesses tend to rely heavily on third parties without much reward. Bbot is able to support young and growing brands with a streamlined online ordering process that ensures restaurants a solid profit.According to Simoni, the average restaurant today uses about twelve different pieces of software to run their business. The goal for operators now is to take the time to consolidate, evaluating what tech is working and what tech is superfluous.Tweetable Quotes:“We built our platform to be open and integrated with other companies that are helping with marketing… the digital marketing game can be expensive if you do not know what you're doing.” – Steve Simoni“Due to economics, third parties are forced to promote chain restaurants on their apps for more profit, which takes customers away from smaller mom and pops that third parties claim to drive orders to—so they're not helping that much.” – Steve Simoni“All of these tech companies wouldn't come up if the demand wasn't there. The question is, how many of these companies can the demand sustain?” – Steve SimoniIndustry veteran Paul Barron takes restaurant business insights to the next level. The restaurant industry isn't just the business of food. It's a cross-functioning, multivariate entity that touches almost every industry — after all, everyone needs to eat. So, why not learn from the greats from all businesses? Connect the dots, read between the lines, build innovative strategies, become a thought leader, get the inside scoop on trends and open your eyes to the full vision of restaurant and hospitality with The Barron Report.To keep listening to The Barron Report, check out the podcast on iTunes Now!

In the first episode of the new 12-part Accelerate series for the Takeout, Delivery, and Catering podcast series, host Sam Stanovich and guest host Kathleen Wood explore how owners, leaders, and operators can effectively accelerate their business in a post-pandemic world to push for more success, more profits, and more opportunities to rebuild the industry.“Operators are busier than ever. There's pent-up demand in the marketplace and a huge lack of labor,” says Stanovich. “If we're not being strategic, and if we're not getting ready, we can't accelerate our business to where the most amount of profit is because we're being reactionary versus proactive in our business.”Despite appearances, the industry is moving at a rapid pace. With the pressure of the labor shortage, the pressure of supply changes, and new competitors entering the marketplace, many formerly successful businesses will be left behind if they don't start investing in and accelerating their business now.One group that businesses need to start investing in is Gen Z—the 72 million people born between 2000 and 2015. “These Gen Zs are digital natives. Everything about their world is technologically infused,” notes Wood. “COVID really brought their voices to the forefront. These Gen Z are becoming our customers and our workforce… and they are driving all of us to be more flexible, agile and technologically advanced.”Listen to the episode to learn more about embracing the uncertain future of the industry amidst the ongoing pandemic, and successfully implementing new, relevant technology!

The Fast Casual Nation podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurateurs who work in one of the fastest-growing segments of the restaurant industry. In this episode, host Paul Barron gives a deep dive into the latest hiring stats, fast casual trends, and vaccination requirements for restaurant and hospitality workers.Following in the footsteps of Walmart, Google, Tyson Foods, and other large corporations, McDonald's has put in place a vaccine mandate for its U.S. corporate employees. The requirement will go into effect September 27.“With labor already at a pressure cooker point, the question is going to be how this will apply to restaurants in the franchise community,” says Barron. “There's going to be all kinds of new case law on this. This policy by McDonald's could definitely spark a heavy amount of interest, especially with the Delta variant.”Chipotle is also considering whether to require vaccines for all of its employees, including at the store level. At the same time, restaurants have seen a hiring boom, hiring 1.3 million employees since January—a 15 percent increase from July 2020.According to the latest Foodable Labs data, loyalty visits are up by 3.9 percent amongst the top 50 fast casual concepts. Takeout also saw a 9.4 increase in July, with 53.7 percent of fast casual consumers increasing their at-home ordering.“Everything has been skewed over the past 18 months because everything is moving in that [at-home ordering] direction,” adds Barron. “There has also been a 129 percent rise in plant-based options in fast casual menus… this bodes well for the industry. Still, the question always comes back to taste: if we see more products make it to the menu, will they perform well in terms of sales?”

In the first episode of the new 12-part Accelerate series for the Takeout, Delivery, and Catering podcast series, host Sam Stanovich and guest host Kathleen Wood explore how owners, leaders, and operators can effectively accelerate their business in a post-pandemic world to push for more success, more profits, and more opportunities to rebuild the industry.“Operators are busier than ever. There's pent-up demand in the marketplace and a huge lack of labor,” says Stanovich. “If we're not being strategic, and if we're not getting ready, we can't accelerate our business to where the most amount of profit is because we're being reactionary versus proactive in our business.”Despite appearances, the industry is moving at a rapid pace. With the pressure of the labor shortage, the pressure of supply changes, and new competitors entering the marketplace, many formerly successful businesses will be left behind if they don't start investing in and accelerating their business now.One group that businesses need to start investing in is Gen Z—the 72 million people born between 2000 and 2015. “These Gen Zs are digital natives. Everything about their world is technologically infused,” notes Wood. “COVID really brought their voices to the forefront. These Gen Z are becoming our customers and our workforce… and they are driving all of us to be more flexible, agile and technologically advanced.”Listen to the episode to learn more about embracing the uncertain future of the industry amidst the ongoing pandemic, and successfully implementing new, relevant technology!

On the last episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Nick Vojnovic, the president of the Little Greek franchise, to explore brand building and how businesses have shifted since the onset of the pandemic.Little Greek specializes in fresh, grilled Greek cuisine. The chain prioritizes quality, handcrafted food that is as flavorful as it is affordable.“Keep your footprint as small as you can,” says Vojnovic. “We've not seen a correlation between store size and sales… the future will be smaller boxes, and drive-thrus will be a key element going forward.”Little Greek currently maintains 44 locations, adding four or five restaurants each year. The company dropped about 30 to 35 percent when the pandemic first hit, but was able to rebound and become even with the previous year by summer 2020. For the chain, the main priority is to offer a wide selection of authentic food.“From a marketing standpoint, I think we're the only franchise in the country that does not collect a marketing fee,” adds Vojnovic. “We try to let our food speak for itself. We use our catering to market the brand… for the most part, it's all been organic growth.”Listen to the episode to learn more about mentorship and cultivating a successful work culture!

On the last episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Nick Vojnovic, the president of the Little Greek franchise, to explore brand building and how businesses have shifted since the onset of the pandemic.Little Greek specializes in fresh, grilled Greek cuisine. The chain prioritizes quality, handcrafted food that is as flavorful as it is affordable.“Keep your footprint as small as you can,” says Vojnovic. “We've not seen a correlation between store size and sales… the future will be smaller boxes, and drive-thrus will be a key element going forward.”Little Greek currently maintains 44 locations, adding four or five restaurants each year. The company dropped about 30 to 35 percent when the pandemic first hit, but was able to rebound and become even with the previous year by summer 2020. For the chain, the main priority is to offer a wide selection of authentic food.“From a marketing standpoint, I think we're the only franchise in the country that does not collect a marketing fee,” adds Vojnovic. “We try to let our food speak for itself. We use our catering to market the brand… for the most part, it's all been organic growth.”Listen to the episode to learn more about mentorship and cultivating a successful work culture!

In this episode of The Barron Report, host Paul Barron chats with Ido Levanon, the chief executive officer and director of Dragontail Systems, to explore how artificial intelligence and autonomous delivery systems are transforming the foodservice industry.Three Key Points:The Algo Platform and QT system use a patented algorithm and artificial intelligence to revolutionize the way restaurants operate. The QT system autonomously monitors prep and cooking processes in the kitchen, ensuring a seamless back-of-house experience.The Algo Dispatching system sits on top of a restaurant's own infrastructure to ensure that food always arrives hot, fresh, and a perfect match to what the customer ordered. Algo simultaneously automates kitchen flow as well as the driver dispatch process.The goal for Dragontail is to eliminate as many manual operations as possible so as to ensure orders are delivered quickly, efficiently, and accurately. Third party systems are fully integrated into the platform.Tweetable Quotes:“[The QT system] is like putting a super manager in the store, making the most optimized decisions.” – Ido Levanon“We are the only company that managed to develop a camera that can watch what's going on with the kitchen, connect to the point of sale, recognize what belongs to what, and guide the kitchen staff to the point where they make no mistakes.” – Ido Levanon“The ultimate [delivery] solution for any QSR where at least 20 percent of the business comes from delivery is to use a combination. Use your own drivers, but during peak times, use third-party drivers.” – Ido LevanonIndustry veteran Paul Barron takes restaurant business insights to the next level. The restaurant industry isn't just the business of food. It's a cross-functioning, multivariate entity that touches almost every industry — after all, everyone needs to eat. So, why not learn from the greats from all businesses? Connect the dots, read between the lines, build innovative strategies, become a thought leader, get the inside scoop on trends and open your eyes to the full vision of restaurant and hospitality with The Barron Report.To keep listening to The Barron Report, check out the podcast on iTunes Now!

In this episode of The Barron Report, host Paul Barron sits down with James O'Reilly, the chief executive officer of Smokey Bones, to explore the popular barbecue chain's latest ventures into the ghost kitchen and virtual brand space.Three Key Points:Smokey Bones launched its first two virtual brands in 2019. The chain has been recognized as one of the top twenty fast casual brands to watch by Fast Casual Magazine. Its virtual brand, Wing Experience, was also named QSR Magazine's most exciting virtual brands in the United States.Smokey Bones invested in a virtual brand strategy in order to build the profile of other—often overlooked—parts of the chain's menu, including burgers and wings. Thanks to their success, Smokey Bones has continued building momentum for both of the brands.To simplify its processes, Smokey Bones uses the same tech backbone for all of its brands, using one operating system and one menu management system. The chain also ensures that all of its virtual brand products are easy for its kitchens to create and execute, but still appealing to customers.Tweetable Quotes:“Ghost kitchens and virtual brands give us the ability to increase our points of distribution in a very efficient way, especially in trade areas where we have restaurants.” – James O'Reilly“The key to success is to offer menu items that operationally and logistically have overlap with what you're already good at doing.” – James O'Reilly“One of the biggest challenges is balancing the need to differentiate these brands with the need to keep them operationally as consistent as possible… we are constantly learning and adapting as we move forward, finding ways to make these brands easier to operate while protecting the incremental business that we've been experiencing.” – James O'ReillyIndustry veteran Paul Barron takes restaurant business insights to the next level. The restaurant industry isn't just the business of food. It's a cross-functioning, multivariate entity that touches almost every industry — after all, everyone needs to eat. So, why not learn from the greats from all businesses? Connect the dots, read between the lines, build innovative strategies, become a thought leader, get the inside scoop on trends and open your eyes to the full vision of restaurant and hospitality with The Barron Report.To keep listening to The Barron Report, check out the podcast on iTunes Now!

The fast-casual chain announced that it would increase menu prices across the board by around 4% with another price increase scheduled for the summer. Chipotle customers are also complaining about receiving 'tiny' burritos and smaller portions even as the chain says it's raising prices. Meanwhile these decisions are coupled with rising bonus pay for CEO Brian Niccol and stock buybacks. Is Chipotle stock in trouble? #Chipotle #CMG #BrianNiccol~Chipotle Stock in Trouble? | Raising Prices, CEO Pay, Stock Buybacks, and Tiny Burritos! ~⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺Subscribe on YouTube ✅ https://bit.ly/PBNYoutubeSubscribeFacebook

Manna Drone Delivery is making 3-minute air delivery a reality, whether you want food, medicine or anything you need in your local community. Using custom-developed aerospace grade drones, they deliver directly from restaurants and centralized kitchens to consumer's homes. Manna drones fly at an altitude of 80 meters and a speed of over 80kph - delivering within a 2km radius in less than 3 minutes.​ They're reducing delivery times to a fraction of their current times, greatly improving the consumer experience of food delivery, and saving lives as they take the dangerous process of road-based delivery into the skies. Guest: Bobby Healy, CEO & Founder - MannaManna website ➜ http://bit.ly/MannaDrones#Drones #Delivery #Manna~Manna CEO interview | Drone Delivery As a Service~⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺Subscribe on YouTube ✅ https://bit.ly/PBNYoutubeSubscribeFacebook

Beyond Meat (BYND) is a Los Angeles-based producer of plant-based meat substitutes founded in 2009 by Ethan Brown. The company has products designed to emulate beef, meatballs, ground meat, and pork sausage links and patties. Beyond Meat's innovation will be a key factor in its retail and dining expansion, however it appears it may get a bit of help from the WallStreetBets Gamestop/AMC crowd. It's looking like BYND will continue to 3x by 2022.Beyond Meat website ➜ http://bit.ly/BYNDsite#BYND #BeyondMeat #WallStreetBets~Beyond Meat Price Will 3x by 2022 | BYND Stock Analysis~⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺Subscribe on YouTube ✅ https://bit.ly/PBNYoutubeSubscribeFacebook

Guest: Mike LaVitola, Co-Founder & CEO of Foxtrot

Guest: Jeff Dickerson, Head of Clover

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Tom Foley, the founder of Indigo Group, and Tiffany Derry, the chef and owner of Roots Chicken Shak, to explore packaging, catering, community, and planting roots for the future.Roots Chicken Shak is famous for its duck fat fried chicken, courtesy of celebrity chef Tiffany Derry. Options range from wings and tenders to sandwiches and salads, all freshly prepared in the chain’s limited 300 square feet of space. Indigo Group helped found Roots Chicken Shak in 2017, and the management consulting company continues to oversee the chain’s operations.“We call the front of the house the restaurant, where Tiffany is amazing both from a chef’s perspective and a guest’s engagement,” says Foley. “The back of the house is all the operational components. Anything that smells legal comes my way.”Roots Chicken Shak has a culture of buying local. The chain endeavors to keep the menu narrow and focused—emphasizing chef Tiffany’s southern upbringing and preference for dishes with local, fresh ingredients and spices—to keep ordering and packaging processes simple and seamless. Roots found the ideal packing partner in H-E-B.“We’re quick service. We knew that in order to make the numbers that we needed to make, it wasn’t just about everyone coming in and eating—we needed our pickup and delivery to be a large part of our program,” says Derry. “I wanted to make sure that we had proper materials… not everything works for chicken.”Listen to the episode to learn more about the making of duck fat fried chicken, as well as how to successfully invest in your community!

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Tom Foley, the founder of Indigo Group, and Tiffany Derry, the chef and owner of Roots Chicken Shak, to explore packaging, catering, community, and planting roots for the future.Roots Chicken Shak is famous for its duck fat fried chicken, courtesy of celebrity chef Tiffany Derry. Options range from wings and tenders to sandwiches and salads, all freshly prepared in the chain's limited 300 square feet of space. Indigo Group helped found Roots Chicken Shak in 2017, and the management consulting company continues to oversee the chain's operations.“We call the front of the house the restaurant, where Tiffany is amazing both from a chef's perspective and a guest's engagement,” says Foley. “The back of the house is all the operational components. Anything that smells legal comes my way.”Roots Chicken Shak has a culture of buying local. The chain endeavors to keep the menu narrow and focused—emphasizing chef Tiffany's southern upbringing and preference for dishes with local, fresh ingredients and spices—to keep ordering and packaging processes simple and seamless. Roots found the ideal packing partner in H-E-B.“We're quick service. We knew that in order to make the numbers that we needed to make, it wasn't just about everyone coming in and eating—we needed our pickup and delivery to be a large part of our program,” says Derry. “I wanted to make sure that we had proper materials… not everything works for chicken.”Listen to the episode to learn more about the making of duck fat fried chicken, as well as how to successfully invest in your community!

A common sight in ghost kitchens and restaurants is a wall of multiple ipads for online food orders. Deliverect integrates all your online orders to your existing point-of-sale and offers a suite of omni-channel restaurant management tools to perfect your operational flow both front and back of house. Deliverect has the ability to update all your online menus with just one click and provide insightful analytics and reporting. If you have no POS system, you can also run your sales directly from the Deliverect app and consolidate all your sales channels there.Guest: Zhong Xu, Co-founder & CEO DeliverectDeliverect website ➜ http://bit.ly/deliverect​#GhostKitchen​ #DarkKitchen​ #POSsystem​~Deliverect CEO interview | Ghost Kitchen Cloud-POS Solution~⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform

Guest: David Selman, Culinary Director - The Stand

On this episode of the Takeout, Delivery, and Catering podcast series, host Sam Stanovich sits down with Lewis Rudd, the president and chief executive officer of Ezell's Fried Chicken, to explore chicken, food trucks, and marketing transparency.This episode is sponsored by DAWN® PROFESSIONAL - Pot and Pan

On this episode of the Takeout, Delivery, and Catering podcast series, host Sam Stanovich sits down with Lewis Rudd, the president and chief executive officer of Ezell’s Fried Chicken, to explore chicken, food trucks, and marketing transparency.This episode is sponsored by DAWN® PROFESSIONAL - Pot and Pan

The Fast Casual Nation podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurateurs who work in one of the fastest-growing segments of the restaurant industry. In this episode, host Paul Barron chats with Joe Fontana, the owner and founder of Fry the Coop, to explore drive-thrus and the accelerated growth of chicken concepts in the fast casual space.Fry the Coop is a Nashville hot chicken concept based in Chicago. Established in 2017, the chain specializes in Nashville hot chicken, fries, and a wide variety of chicken sandwiches. Mac and cheese, donut fried spicy butter, and a number of chicken combos are also featured on the menu.“We are pretty new. We just opened up two drive-thru locations in the past five months, so we’re in the infant stages of our brand,” says Fontana. “We opened up pretty slow, but once we started getting media notoriety, the lines started forming.”Fast casual chicken concepts have exploded in popularity in recent years. And since the pandemic, consumers have changed their dining habits—more people are ordering online or eating their food off-location, which pairs well with the fast casual model. Ghost kitchens have also seen success, though some operators are still hesitant to invest in the uncertain venture.“The problem with ghost kitchens is you have to deliver food through a third party partner,” notes Fontana. “That’s 25 to 30 percent of your revenue. I think that makes sense when you have a lot of customers coming in and it’s an add-on, but if that’s your only business model it’s really hard to make a profit.”

Flytrex offers real world drone delivery service, today. Fully autonomous, regulatory approved and insured. Starting at 0.8c per mile. Walmart also began drone delivery with select grocery and household essential items from Walmart stores using Flytrex's automated drones. The drones are controlled over the cloud using a smart and easy control dashboard. Using our wire release mechanism, orders are gently lowered from eighty feet. Flying at 32 mph without traffic or other impediments, they reach your backyard in a fraction of conventional food delivery time. Flytrex can carry up to 6.6 pounds (6-8 hamburgers) for a distance of 3.5 miles and back. We cruise at 32 miles per hour and fly at an altitude of 230 feet. Guest: Yariv Bash , CEO FlytrexFlyrex website ➜ http://bit.ly/Flytrexdrone​#Flytrex​ #Drones​ #Delivery​~Flytrex CEO interview | 5min Food Delivery Drone~⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform

Ghost Kitchen Brands freshly prepares well known food brands in one kitchen and location, optimized for online delivery and pick up. Ghost Kitchen Brands (GKB) recently announced it is teaming up with Walmart Canada, its first partnership with a big-box retailer to bring one-stop meal pickup and delivery to more Canadians. Customers can order freshly prepared meals in-store and online for contactless pickup or delivery (from a third-party app such as Uber Eats), and mix and match from more than 20 well-known brands including: Quiznos, The Cheesecake Factory, Saladworks, Beyond Meat, Nescafé and Ben & Jerry's with more being added. All meals are prepared in one kitchen for one pickup or delivery.Ghost Kitchen Brands website ➜ http://bit.ly/GKBrands​Bookkeeping For Your Small Business ➜ https://bench.grsm.io/paulbarron8134​#GhostKitchens​​ #Walmart​​ #FoodDelivery​~Ghost Kitchen Brands interview | Multi-Brand Restaurant Meals in Walmart~⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺⎺Get the latest restaurant and hospitality insider tips and education on saving your restaurant business in our FREE Virtual Event Platform

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Carin Stutz, president and chief executive officer at Native Foods, to explore earth-friendly eating, investing in your community, as well as the ins and outs of packaging and catering.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Brandy Blackwell, the director of new business at Dunkin' Brands, to explore third party deployment, building loyalty, and managing the influx of drive-thru customers.This episode is sponsored by DAWN® PROFESSIONAL - Pot and Pan

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Gerry Fernandez, the president and founder of the Multicultural Foodservice and Hospitality Alliance (MFHA), to explore building culturally intelligent brands and leaders, and developing multicultural solutions that help raise the top line, improve the bottom line, and strengthen your brand.

This episode of the Takeout, Delivery, and Catering offers a mixed lineup featuring some of the notable clips of and trade secrets discussed in the podcast series. If you are a bit behind on episodes, this collection can catch you up on the best moments of hosts TJ Schier and Sam Stanovich's interviews this past year with:Brian Duffy, a chef, traveler, consultant, host, and restaurateurMegan Danielson, the head of industry, food, beverage, and restaurants at GoogleJim Knight, the owner and chief executive officer of Knight SpeakerKathleen Wood, the founder of Kathleen Wood Partners and the co-founder of Suzy's SwirlDon Fox, the chief executive officer of Firehouse Subs This episode is sponsored by DAWN® PROFESSIONAL - Pot and Pan

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Don Fox, the chief executive officer of Firehouse Subs, to explore the latest in off-premises and packaging trends, as well as the importance of giving back to the community.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Scott Taylor, the president and chief operating officer of Walk On's, to explore recent off-premises trends and the importance of building culture and community. This episode is sponsored by DAWN® PROFESSIONAL - Pot and Pan

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Aaron Noveshen, the founder and chief executive officer of The Culinary Edge and Starbird, to explore ghost kitchens and the latest off-premises trends.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Kathleen Wood, the founder of Kathleen Wood Partners and the co-founder of frozen yogurt company Suzy's Swirl, to explore catering desserts, handling digital hospitality, and cultivating dynamic, collaborative leadership.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Geoff Alexander, the president and chief executive officer of Wow Bao, to explore the ins and outs of the dark kitchen space.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Monty Moran, an author, filmmaker, and the former co-chief executive officer of Chipotle Mexican Grill, to explore the importance of leadership and how to help brands thrive.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Shawn Walchef, the founder of Cali BBQ Media, to explore how restaurants can use technology and digital advertising to drive off-premises sales.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Rom Krupp, the chief executive officer and founder of OneDine, to explore off-premises ordering and how restaurants can leverage technology to drive sales and capture more self-delivery.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Thom Crosby, the president of Pal's Sudden Service, to explore how to handle hiring, employee training, and managing your off-premise business.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Bill Birgen, the chief technology officer at SAVRPak and the founder and chief executive officer of Soggy Food Sucks, to explore how the restaurant and hospitality industry can improve to-go food quality.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Jim Knight, the owner and chief executive officer of Knight Speaker, to explore takeout and the future of hospitality amidst the pandemic.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Darien Terrell, the president of DeliverThat, to explore the current status of delivery and catering, balancing in-house and third party delivery, and helping the industry thrive.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Zack Oates, the founder and chief executive officer of Ovation, to explore the ever-evolving guest service model, and measuring consumer feedback.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Carl Howard, the president and chief executive officer of Fazoli's, to explore menu innovation, food safety strategies, and how to thrive in a crowded market.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Noah Glass, the founder and chief executive officer of Olo, to discuss online ordering and the burgeoning era of digital hospitality.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Mo Asgari, the president at MonkeySoft Solutions, an ezCater Company, to explore the ins and outs of catering amidst the ongoing coronavirus crisis.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Eric Greenwald, the president of Grimaldi's Pizzeria, to explore menu innovation, social media marketing, and the future of third party delivery.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with John Isbell, the director of learning and development for Portillo's, to discuss self-delivery and menu innovation amidst the coronavirus crisis.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Chef Brian Duffy to explore menu innovation, sales mix, self-delivery, social media marketing, and data management.Duffy is a lifelong Philadelphia native with over twenty years of chef experience. He has owned and operated restaurants, served as a consultant, and made a number of television appearances on the television series Bar Rescue. He now has his own company, the Duffified Experience Group, and a travel podcast called Duffified Live.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Megan Danielson, the head of industry, food, beverage, and restaurants at Google, to explore how restaurants can implement Google systems and innovations to assist with takeout, delivery, and catering.

On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Sterling Douglass, the co-founder and chief executive officer of Chowly.

On this episode of the new Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich explore recent packaging changes, and discuss why operators should continue to invest their time and resources in their catering business.

On this episode of the new Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Steve Bigari, the founder and chief executive officer of takeout order processing and restaurant call center Synq3.

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