Podcasts about hotschedules

In today's episode of Hospitality Hangout, Michael Schatzberg "The Restaurant Guy" and Jimmy Frischling "The Finance Guy" are joined by Clinton Anderson, CEO of HotSchedules (now powered by Fourth.) Clinton shares his journey from a farm in rural Canada to CEO of Fourth, a restaurant technology provider serving 125,000 locations globally. Listen as he discusses the importance of collaboration between operators and tech partners, ideas for controlling volatile back-of-house costs, how purchasing and inventory management remain antiquated for most restaurants, and the key role forecasting plays in profitability.Clinton also reveals whether he was truly chased by a grizzly bear, arrested crossing the US-Canadian border, and if he speaks fluent Japanese.Key Takeaways[00:11 - 00:58] Live from Kings County Distillery Studios in NYC[00:59 - 02:56] PSA — Subscribe to the show[02:56 - 05:32] Introducing Clinton Anderson, CEO of Fourth/HotSchedules[] [05:48 - 08:37] Clinton talks about Fourth, and the HotSchedules software for maintaining employee schedules and is adopted widely in restaurants[07:47 - 08:37] Schatzy's loyalty to HotSchedules, it's been around for more than two decades[08:38 - 13:30] A deep dive into Clinton's history, leaving Canada to attend Harvard then Bain & Capital, then investing, then realizing he wanted to lead a technology company toward success[09:33 - 10:45] Operating responsibility, leading and motivating a team[10:46 - 11:48] Why Fourth? Adding simplicity to a complicated industry[11:49 - 13:03] An opportunity to get into restaurants and encourage adoption of a tool that will make lives easier and consistent[13:05 - 13:55] Jimmy on taking a similar path in the past in investments[13:55 - 16:43] Unbreaking rules — AI-powered forecasting tool by Fourth, anticipate rising labor and food costs, leverage data to become profitable[16:43 - 19:27] Predictability is a differentiator, considering the cost of food waste and the idea that not everyone can be winners in the restaurant industry[19:28 - 22:45] A lot of restaurant operators don't have time to think about technology[22:59 - 24:38] Sometimes the grumpiest customers are the best customers because they tell the truth about what isn't working, a customer advisory council[24:52 - 28:32] "It's hard to drain the swamp when you're up to your ass in alligators" and how it applies to the food service industry's biggest pain points[28:33 - 33:22] Talking Back: Clinton asks what the biggest challenge facing the average operator is. Everyone discusses procurement, forecasting, software solutions and a lot of equipment[33:22 - 35:56] Spice is Right, IHOP Breakfast Sample[36:22 - 40:13] Trivia — Clinton edition[40:14 - 42:27] Branded Quickfire with Clinton

The Main Course seeks to bring listeners insights from every corner of the industry. The topic of this conversation is restaurant staffing. Host Barbara Castiglia spoke with an expert in the field, Mary Hamill, VP, Pre-Sales, at HotSchedules, a Fourth company. The organization offers end-to-end technology solutions for restaurants and hospitality.Hamill has a long career in the restaurant world, working in them, running HR and training for groups, and now being on the supplier side in her current role.The conversation began with how well some businesses pivoted during COVID. “The new norm is eating at home. Those that shifted quickly and smartly figured out how to do takeout really well,” Hamill said.With changing business models, there was an impact on staffing. “When sales dip, labor gets cut. A big mistake we saw some restaurants make is cutting back too much. You still need the right staffing levels to drive revenue,” Hamill shared.Hamill also noted that many restaurants reevaluated how they staff and looked to her company to help them with labor optimization. That requires actionable data and technology. The technology that enables restaurant owners to make better decisions doesn't replace people; it should make everyone's lives easier.Hamill's mantra is the clearer the data, the more enlightened the vision. She said, “Without clarity, you're not sure what to focus on, so the reporting and analytics need to be actionable.”Actionable data is looking inside the numbers and diagnosing the labor problem, then optimizing it by determining where there's over- or under-staffing.Hamill also offered some advice. “Take care of your staff, understand their needs, give them a safe place to work. There are still ways to drive revenue, and you'll need people to do it.”

Monte Silva has over 40 years of experience in the restaurant industry. He has worked for Wolfgang Puck, Acme Feed & Seed, Fleming’s Steakhouse & Wine Bar, Merchants, Bound'ry, Watermark, Piatti Italian Restaurant, and Jeff Ruby Culinary Entertainment. He has 20 years in management as Director of Restaurants, Director of Operations, General Manager, Regional Training Manager, Chef, Wine Director, Service Manager, and Bar Manager. Monte has also worked as a Regional Sales Manager for a Wine Importer in Los Angeles, and consulted at Vine Street Wine & Spirits and Premiere Liquors, as well as for restaurant groups. Check out episode 642 with Johnny Carrabba as mentioned in today's episode. Check out HotSchedules as mentioned in today's episode. Check out OpenTable as mentioned in today's episode. Check out The New One Minute Manager by Ken Blanchard as mentioned in today's episode. Check out It's My Company Too!: How Entangled Companies Move Beyond Employee Engagement for Remarkable Results by Thomas J. Walter, Kenneth R. Thompson, Ramon L. Benedetto and Molly Meyer as mentioned in today's episode. Check out episode 318 with Tom Walter as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Attitude determines altitude." In today's episode with Monte Silva we will discuss: Hospitality, gratitude, making people smile Working in restaurants allows you to work literally anywhere in the world  Mentors MAJOR ways to cut cost Linen costs Working with Wolfgang Puck How do you make food look sexy? What a manager can do from home to help his/her restaurants Importance of tracking Guest interaction is critical for a manager Hospitality is a team sport How he is dealing with COVID-19 within his restaurants Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Care about people, guests and staff What is your biggest weakness? "Hard for me to watch bad decisions being made that are out of my control." What's one question you ask or thing you look for during an interview? I care more about character than talent What's a current challenge? How are you dealing with it? Raising money during COVID-19 Share one code of conduct or behavior you teach your team. Honesty and owning up to our mistakes What is one uncommon standard of service you teach your staff? Lack of leadership on the floor in most restaurants. Not with us. What's one book we must read to become a better person or restaurant owner? Lessons in Service from Charlie Trotter by Edmund Lawler GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Tell their staff their doing a great job Name one service you've hired. Sculpture Hospitality Inventory Serivices What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? OpenTable Tock If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be kind Learn empathy Be you Contact info: Email: monteallansilva@gmail.com Instagram: @themontesilva Facebook: @MonteSilva Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Monte Silva for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

The pandemic has put a great emphasis on the essential workforce. A question everyone is asking: are we doing enough to support them? Tom Frank, Founder and CEO of Round World Management, discusses his latest project aimed to bring essential workers the recognition they deserve, with host Mary Kay Hyde, Head of Global Marketing at HotSchedules.  To find Tom Frank: http://roundworldmanagement.com/contact.php To learn more about the 'I'm Essential' Project: http://www.imessentialproject.com/

How much water do you waste in your restaurant or home defrosting food?? Chef Chris Starkus with Bossdefrost will be in studio cooking a three course meal and talking about water conservation! Spirits, beer, fun, food??!! We have you covered with Suerte Tequila, Idlewild Spirits, Next Stop Brew Co., Bootheel 7 Ranch, HotSchedules, Now Powered by Fourth

In this episode, we talk with DAVID CANTU, the Co-Founder and Chief Customer Officer of HotSchedules, which is a revolutionary restaurant technology company, supporting over 31,000 different businesses comprised of over 3 million users and one of the greatest internal cultures we know.THOUGHT #1Be the same person you are at work and at home.THOUGHT #2Concentrate all your thoughts upon the work at hand; the sun's rays do not burn until brought into focus. - Alexander Graham BellCONNECT:Website: www.fourth.comLinkedIn: https://www.linkedin.com/in/jdavidcantu/BRAND & RESOURCE MENTIONS:Ray Pawlikowski - https://www.linkedin.com/in/ray-pawlikowski-0627a89/Stepford Wives - https://en.wikipedia.org/wiki/The_Stepford_WivesAlexander Graham Bell - https://en.wikipedia.org/wiki/Alexander_Graham_BellMarlin Equity Partners - www.MarlinEquity.comStephen Covey - https://en.wikipedia.org/wiki/Stephen_CoveyBono – https://en.wikipedia.org/wiki/BonoRolling Stone Magazine - www.RollingStone.comManagers' Red Book - www.RedBookSolutions.comChili's - www.chilis.comHard Rock International – www.HardRock.comRock ‘n Roll With It: Overcoming the Challenge of Change (Brant Menswar) – www.RocknRollWithIt.comCulture That Rocks: How to Revolutionize Your Company’s Culture (Jim Knight) – www.CultureThatRocks.comCannonball Kids’ cancer – www.CannonballKidscancer.orgKeppler Speakers - www.KepplerSpeakers.comCertified Rock Star - www.CertifiedRockStar.comThoughts That Rock – www.ThoughtsThatRock.comSpectacle Photography (Show/Website Photos) – www.spectaclephoto.comJeffrey Todd “JT” Keel (Show Music) - https://www.facebook.com/jtkeelDAVE CANTU'S BIO:At HotSchedules, David Cantu is responsible for building and maintaining strong relationships with customers by engaging with them at all levels to collect and disseminate customer feedback throughout the company.Dave's 17+ years of restaurant operations experience have contributed to HotSchedules' product development and innovative solutions to improve restaurant operations scheduling efficiencies, labor management, and increased employee engagement.

I always say “Don’t Run a Restaurant, Build a Brand”! In this hyper-competitive and most challenging business, you need every advantage you can get and an effective targeted marketing plan is critical to your success. Why not learn from an expert marketer whose company is setting the country on fire with a fast-growing and very unique concept? Tune in to this episode of the Restaurant RockStars Podcast. I’m speaking with Anita Walker, the V.P. of Marketing for Fox Restaurant Group. Their hot brand “Flower Child” continues to open new locations offering “Healthy Food for a Happy World”. Flower Child’s menu features Gluten Free, Dairy Free, Sugar Free, Vegan, Vegetarian and Paleo options in a happy, happening atmosphere. We’ll be dishing on how this concept: - builds awareness for their brand - creates intense loyalty and repeat business - sustains the marketing “buzz” - leverages social media and even how they best respond and put a positive spin on Negative Reviews. There are so many key-learnings and restaurant marketing ideas in this episode folks, you’ve got to give a listen. This is how to open a restaurant, how to run a restaurant and how to increase restaurant business. Flower Child really stands out in the sea of chains out there. They even feature “Yoga Mat” parking! Visit Flower Child: https://www.iamaflowerchild.com/ Now go out there and Rock Your Restaurant! Roger Check out The Restaurant Rockstars Academy: https://restaurantrockstars.com Thank you to our show sponsor: HotSchedules HotSchedules is the #1 Staff Scheduling App on iTunes. See why over 170,000 restaurants in over 60 countries are using HotSchedules to save time, manage costs and grow their business. Get a FREE Demo at http://bit.ly/HSFREEDEMO

Just like pro sports teams that use video to analyze and coach their best players, you can improve staff performance and deliver superior customer service experiences through video data analysis. In this episode of the Restaurant RockStars Podcast, I’m speaking with Mr. Ken Bianchi of Hoptix 720. We’ll be showing you how this technology will: - Give you Accurate Guest Counts - Show you how long it takes your Host staff to greet your customers - Monitor speed and quality of service at your tables - Minimize staff errors and losses at your Point of Sale system - Deliver immediate visual alerts on your smart phone and provide video security monitoring against theft. I’m a huge believer in daily training which improves dining experiences, online restaurant reviews and brings customers back again and again. Here is one solution on how to increase restaurant business and increase restaurant sales and profits. Check it out at www.hoptix720.com Now Go Out There and Rock Your Restaurant! Roger Check out The Restaurant Rockstars Academy: https://restaurantrockstars.com Thank you to our show sponsor: HotSchedules HotSchedules is the #1 Staff Scheduling App on iTunes. See why over 170,000 restaurants in over 60 countries are using HotSchedules to save time, manage costs and grow their business. Get a FREE DEMO: http://bit.ly/HSFREEDEMO

I love talking shop with true industry professionals and when a conversation clicks, you just know there will be lots of key-nuggets and best practices shared. In this episode of the Restaurant RockStars Podcast, I’m speaking with Mr. Greg Plester from Core Hospitality. We’re going to dive deep on the true meaning of Hospitality and great service. We’ll start with what makes a fantastic dining experience, the importance of daily staff training and the characteristics of a great General Manager. Everyone’s heard the term “In the Weeds” and its far too common with service staff in restaurants. After all, you can’t Sell if you’re just surviving, and the customer experience will suffer. We’re going to give you some real solutions here. Finally, we’ll discuss how you build real teamwork in any hospitality enterprise and dealing with unhappy guests. You’ve got to listen to Greg’s “L.A.S.T. model” to turn those negative situations around. Its as simple as Listen, Apologize, Solve & Thank! Every restaurant can use a strong Management Team Organization Tool. I used one daily to plan meetings, record daily business levels, compare sales and information from prior dates and so much more. Check out Greg’s Leadership Daily Log at this link: http://bit.ly/2YVYdiA Now go out there and Rock Your Restaurant! Roger Learn More about The Restaurant Academy: https://restaurantrockstars.com Thank you to our show sponsor: HotSchedules HotSchedules is the #1 Staff Scheduling App on iTunes. See why over 170,000 restaurants in over 60 countries are using HotSchedules to save time, manage costs and grow their business. Get a Free Demo at http://bit.ly/HSFREEDEMO

This is a tough business and sometimes cash is tight. Seems like we’re always writing checks faster than the customers are coming in the door. I get it. But why are you the last to get paid? What if you could take your Profit First? You’re probably thinking… “wait a minute, how can I do that before I pay my operating expenses”? Well, “Profit First” just happens to be a whole new way of looking at your restaurant finances and it might seem a bit unusual at first, but its really smart and it just might change the way you run your business. Forget about the usual accounting formula of Sales - Expenses = Profit. Instead, listen to this episode of the Restaurant RockStars Podcast. I’m speaking with a restaurant professional that also happens to be a “Profit First Certified Master”. Kasey Anton will show us how you can actually increase your profit, grow your business and smile all the way to the bank. Find Kasey at: https://sparkbusinessconsulting.com/ This one’s an eye opener and will demonstrate a new and very different way on how to run a restaurant. Rock On! Roger Check out The Restaurant Rockstars Academy: https://restaurantrockstars.com Thanks to our show sponsors: HotSchedules: HotSchedules is the #1 Staff Scheduling App on iTunes. See why over 170,000 restaurants in over 60 countries are using HotSchedules to save time, manage costs and grow their business. Get a Free Demo at http://bit.ly/HSFREEDEMO Square Payroll: Square handles all payroll withholding, payments and filing at no additional cost. Pricing is fair and flexible and scales with your business. Sign up for Square Payroll today at www.square.com/go/rockstar and get 3 free months of service!

Hailing from Wisconsin, Mark David Buley is graduate of The University of Wisconsin-Stout and the Culinary Institute of America Hyde Park. After his formal education Buley went to work at the Montagna Restaurant at the Little Nell Hotel in Aspen, where he met future business partners  Bryce Gilmore and Sam Hellman-Mass. In 2012, Buley joined past colleagues to Open The Odd Duck. In 2018, Buley and partners opened their most recent project Sour Duck Market, the teams first crack at fast-casual. Show notes… Favorite success quote or mantra: "Your future depends on many things, but mostly you."  In this episode with Mark Buley, we discuss:  Understanding that life doesn't get easy, and that if you want to be successful you need to accept that, and then start crushing obstacles in your way.  Why successful people in hospitality often did very poorly in school.  The benefits from culinary school.  Why you need to take risks before you're ready; you'll never be ready.    Coming together with a common goal and vision.  Keeping calm, cool, and setting the example for your team.  Showing your team how much you care for them with your actions.    Surrounding yourself with people who make up for your shortcomings.  How the team for the Odd Duck came together.   Working things like non-compete clauses into your partnership agreement.  How to keep your team driven and motivated.   How to approach someone in a non threatening way if you believe that are under motivated or underperforming.  How to transition from focusing on one location to two locations.  How important it is to have someone on your team on the pulse of your finances. Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Curiosity What is your biggest weakness? Attention span.  What's one question you ask or thing you look for during an interview? Find out if they're are a team player or not.  What's a current challenge? How are you dealing with it? Finding way to keep his team motived and focused on the vision.  Share one code of conduct or behavior you teach your team. Always help the dishwasher.  What is one uncommon standard of service you teach your staff? Service extends beyond the guests and to your team.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Start with Why: How Great Leaders Inspire Everyone to Take Action.  What's the one thing you feel restaurateurs don't know well enough or do often enough? They don't take care of local farms.  What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast.  Hotschedules. Google Drive.  If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Food and hospitality are always improved by care from the source. All great restaurants are a product of their place and time. Embrace it.  How you treat people is everything.  Contact info: barleyswine.com oddduckaustin.com sourduckmarket.com @oddduckaustin @barleyswine @barelyswine Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Mark Buley for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!  

Mike Arenth serves as CEO at HotSchedules. Prior to being named CEO, Mike joined HotSchedules in October 2016, focusing on implementing key leadership changes to support innovation and growth at HotSchedules. Other previous roles include Senior Advisor at Silver Lake, Executive VP for SAP, and SVP & General Manager at Ariba. Mike received a B.A. in economics from John Hopkins and his M.B.A. from George Washington University.

Forecasting is often considered a cost savings exercise. The name of the game is reducing labor right? Not always. Restaurants who want to win in today's competitive environment should focus on providing an optimal guest experience that drives repeat traffic, higher check averages, and positive social media sentiment. We sat down with Dean Haskell of National Retail Concept Partners and Dylan Wattecamps of HotSchedules to discuss the benefits of Activity-Based Forecasting - a form of forecasting that takes your company's business rules and marries it with sales forecasting to generate a blueprint schedule for your stores. We talk about their roles in helping corporate teams drive business results through today's proven solutions. Dylan also explains where forecasting is headed and how next-generation technology can make your managers better at forecasting.

Ray Pawlikowski is the CEO of OPTii Solutions. In this podcast, Ray shares how OPTii Solutions is revolutionizing housekeeping functions across global hotels and resort, delivering greater profitability and enhanced guest experience. Ray explains how his experience founding and leading HotSchedules led him to see a big opportunity for OPTii, and discusses how he transitioned to the role of CEO for an existing company.

HotSchedules was born when two restaurateurs, David Cantu and Ray Pawlikowski, set out to help restaurants work smarter through technology. As time passed and the industry continued to evolve, their customers turned to them to solve their biggest challenges with innovative technology. Almost 20 years later, HotSchedules continues to bring innovative technology that powers the […] The post Mike Arenth and Mary Hamill with HotSchedules appeared first on Business RadioX ®.

HotSchedules is changing the way restaurants operate through innovation and technology by optimizing management efficiencies and engagement with staff. The Align crew has an extended interview with CEO Mike Arenth about how it's being done. Plus, on this week's legislative scorecard, potential changes coming to tip pooling regulations.

Alex Turkovic, Director of Training & Implementation Services at HotSchedules, discusses how remote training is used at HotSchedules to market their service and drive customer satisfaction.

David is the Co-Founder of HotSchedules. HotSchedules delivers easy-to-use, online employee scheduling functions that allow you to keep up with availabilities, time-off requests, employee certifications and the daily roster. If you're thinking its about time for your restaurant to evolve by implementing more technology, then HotSchedules is where you need to start. During this episode we'll provide an aerial view so you can better decide if HotSchedules is something thats right for your restaurant. Save time, plus money and improve staff communication and stress with HotSchedules!

Ray Pawlikowski at Lunch with DriveThruHR at Lunch with DriveThruHR  @bryanwempen @williamtincup & @thehrbuddy DriveThruHR was designed to be a captivating and easy-to-digest lunch discourse that covers topics relevant to HR professionals.  Each 30-minute episode features a guest speaker who shares her or his knowledge and experience in human resources. Our hosts and special guest cover a wealth of topics, including HR Technology, Recruiting, Talent Management, Leadership, Organizational Culture and Strategic HR, every day at 12:00 pm Central Time.  The radio program is hosted by @bryanwempen @williamtincup and @thehrbuddy The #1 HR show, with amazing HR conversations and follow us on the twitters at  @drivethruhr and #dthr. http://www.drivethruhr.com/ http://www.facebook.com/drivethruhr http://www.linkedin.com/company/1651206 http://twitter.com/drivethruhr