Podcasts about erle dardick

Recently, Erle Dardick, the catering guru, and fastcasual.com have partnered to create the Restaurant Catering Workshop, happening October 15-16, 2024 in Denver CO. Erle joins us for a candid conversation on hits and misses in the catering business. #catering #restaurant #podcast

In this episode of The Restaurant Report podcast, I speak with Erle Dardick, of Lunchbox, a leading restaurant e-commerce platform. We discuss the top tech and consumer trends to watch in the restaurant industry in 2024, including:AI and its impact: AI is already having a major impact on the restaurant industry, from automating tasks in the kitchen to personalizing customer experiences. In 2024, can we expect to see even more widespread adoption of AI, as restaurants look for ways to improve efficiency and profitability?POS and Third-Party Enterprise vs Internal tech stacks: Traditionally, restaurants have relied on third-party point-of-sale (POS) systems. However, more and more restaurants are looking to develop their internal tech stacks. This gives restaurants more control over their data and allows them to integrate their online and offline operations better. Could this backfire on brands like Wingstop?Customer service future: The future of customer service in the restaurant industry is all about convenience and personalization. Customers want to be able to order and pay for their food quickly and easily, and they want restaurants to remember their preferences. In 2024, can we expect to see more restaurants using technology to improve their customer service experience or will the industry continue to suffer under dismal customer service numbers?We dive into the success of Cava, a fast-casual Mediterranean restaurant chain, and what has separated them from the pack of fast casual superstars.Finally, we discuss Sweetgreen, a salad chain that is also using automation to improve its operations. Sweetgreen has developed a fully automated kitchen called Infinite Kitchen, which can produce 100 bowls per hour. This allows Sweetgreen to reduce labor costs and expand its reach to new markets.Overall, the trends discussed in this episode suggest that the restaurant industry is headed for a significant transformation in 2024. AI, automation, and other technologies will play a significant role in how restaurants operate and serve their customers.

Erle Dardick is an independent consultant and off premises thought leader. Erle created “The 5 Pillars of Successful Takeout, Delivery & Catering” in 1997 based on his success in turning around a struggling Vancouver deli and developing it into a flourishing restaurant and off-premise operation. The 5 Pillars has since evolved to become the leading strategic framework for the restaurant and foodservice industry. On this episode, Paul and Erle talk about the potential future of off-premise.

5 insights and other wisdom from food industry founder, consultant, visionary and thought leader, Erle Dardick for restaurateurs moving forward.

In the midst of the coronavirus crisis, the future looks grim for many restaurants. In the latest episode of the OverRide podcast, Paul Barron chats with Erle Dardick, the founder and former chief executive officer of Monkey Group, to discuss the necessary shift to a delivery and takeout business model and the dwindling options for fine dining establishments.

OpenCity’s CEO, Nick Belsito “Breaks Bread” with Erle Dardick, Founder of Monkey Group, as they discuss Erle’s entrepreneurial experience and the most important values behind running a successful business. 

On this episode of the Takeout, Delivery, and Catering Show, podcast hosts Valerie Killifer and Erle Dardick chat with Mark Avalos and Rafael Robinson, the co-owners of SLAB BBQ. Avalos began SLAB in a barbecue trailer as a catering business in 2006. He subsequently opened a food trailer at the University of Texas in Austin, and established the company's first brick and mortar restaurant location in 2014 with Rafael Robinson. A second SLAB BBQ location was opened in 2016.

On this episode of the Takeout, Delivery, and Catering Show, podcast hosts Valerie Killifer and Erle Dardick chat with Mark Avalos and Rafael Robinson, the co-owners of SLAB BBQ. Avalos began SLAB in a barbecue trailer as a catering business in 2006. He subsequently opened a food trailer at the University of Texas in Austin, and established the company’s first brick and mortar restaurant location in 2014 with Rafael Robinson. A second SLAB BBQ location was opened in 2016.

On this episode of the Takeout, Delivery, and Catering Show, podcast hosts Valerie Killifer and Erle Dardick chat with Mark Avalos and Rafael Robinson, the co-owners of SLAB BBQ. Avalos began SLAB in a barbecue trailer as a catering business in 2006. He subsequently opened a food trailer at the University of Texas in Austin, and established the company’s first brick and mortar restaurant location in 2014 with Rafael Robinson. A second SLAB BBQ location was opened in 2016.

On this episode of The Takeout, Delivery, and Catering Show, podcast hosts Valerie Killifer and Erle Dardick chat with Tad Low to discuss the importance of menu differentiation within off-premise.Tad Low is the Director of Off-Premise for Moe's Southwest Grill, an Atlanta based fast-casual restaurant chain with over 725 domestic and international locations. Low is leading a team that is working to bring delivery to the forefront of the guest experience.

On this episode of The Takeout, Delivery, and Catering Show, podcast hosts Valerie Killifer and Erle Dardick chat with Tad Low to discuss the importance of menu differentiation within off-premise.Tad Low is the Director of Off-Premise for Moe's Southwest Grill, an Atlanta based fast-casual restaurant chain with over 725 domestic and international locations. Low is leading a team that is working to bring delivery to the forefront of the guest experience.

On this episode of The Takeout, Delivery, and Catering Show, podcast hosts Valerie Killifer and Erle Dardick chat with Tad Low to discuss the importance of menu differentiation within off-premise.Tad Low is the Director of Off-Premise for Moe's Southwest Grill, an Atlanta based fast-casual restaurant chain with over 725 domestic and international locations. Low is leading a team that is working to bring delivery to the forefront of the guest experience.

On this episode of Takeout, Delivery, and Catering Show, our hosts Valerie Killifer and Erle Dardick sit down with Tracy Avolio, Vice President of The Catering Institute to discuss how to train sales employees for the modern catering landscape.

On this episode of Takeout, Delivery, and Catering Show, our hosts Valerie Killifer and Erle Dardick sit down with Tracy Avolio, Vice President of The Catering Institute to discuss how to train sales employees for the modern catering landscape.

On this episode of Takeout, Delivery, and Catering Show, our hosts Valerie Killifer and Erle Dardick sit down with Tracy Avolio, Vice President of The Catering Institute to discuss how to train sales employees for the modern catering landscape.

We are super pleased to bring in Erle Dardick, perhaps the top expert in off-premise catering and the meals-to-go space, for this episode. Erle is the founder and CEO of MonkeyMedia Group and the founder and expert behind The Catering Institute. Erle’s passion is readily evident and he and his team work hard with multi-unit operators around the world to deliver excellence in catering operations.

The 5 Pillars of Successful Restaurant Takeout, Delivery and Catering, authored by Erle Dardick, is the foundation of building a strategic profitable off-premise sector of your business.  Centralized service strategies, sales and marketing, smart and effective operations, and strong leadership from the C-suite are paramount when it comes to building a scalable and profitable off-premises business. In this episode of The Takeout, Delivery, and Catering show hosts Erle Dardick and Valerie Killifer discuss actionable steps that can change the way your restaurant handles its off-premise business.

The 5 Pillars of Successful Restaurant Takeout, Delivery and Catering, authored by Erle Dardick, is the foundation of building a strategic profitable off-premise sector of your business.  Centralized service strategies, sales and marketing, smart and effective operations, and strong leadership from the C-suite are paramount when it comes to building a scalable and profitable off-premises business. In this episode of The Takeout, Delivery, and Catering show hosts Erle Dardick and Valerie Killifer discuss actionable steps that can change the way your restaurant handles its off-premise business.

The 5 Pillars of Successful Restaurant Takeout, Delivery and Catering, authored by Erle Dardick, is the foundation of building a strategic profitable off-premise sector of your business.  Centralized service strategies, sales and marketing, smart and effective operations, and strong leadership from the C-suite are paramount when it comes to building a scalable and profitable off-premises business. In this episode of The Takeout, Delivery, and Catering show hosts Erle Dardick and Valerie Killifer discuss actionable steps that can change the way your restaurant handles its off-premise business.

Erle Dardick from Monkey Media joins me today. He talks about an often un-utilized aspect of the restaurant business. He talks about catering. Catering can have a huge impact on your bottom-line. Erle explains that up to 33% of restaurant sales can come from catering. About Erle Erle Dardick is best known for providing turn-around strategies to multi-unit restaurant operators and food manufacturers. For years he’s been helping our community members leverage their existing assets to drive new revenue channels. After owning and running a very successful retail deli and catering operation, Erle founded MonkeyMedia Software to provide web-based software, strategy and education services to multi-unit restaurant operators. Erle resides in Vancouver, BC and holds an MBA from Simon Fraser University. Show Highlights What catering can do for your restaurant business How technology can help your business Why you must utilize systems for your business How to implement a catering system in your restaurant Want to know more about Erle or his business? Monkey Media Email: Erle@monkeymediasoftware.com Feedback  Have any suggestions for future shows? Have questions or topic you would like us to do an episode on? If so, please leave a comment. If you enjoyed the podcast would you please take a moment to leave a review and rating on iTunes or Stitcher. Every review means we can reach out to more people. iTunes:  Franchise Euphoria Podcast Tune in on Stitcher!