Podcasts about krystle mobayeni

Fiserv recently unveiled a new point of sale system designed to serve “upper market restaurants,” or restaurants that do more than $1 million in processing volume annually, according to Fiserv head of restaurants, Krystle Mobayeni. Krystle, also the co-founder and CEO of BentoBox, a restaurant technology company acquired by Fiserv in 2021, joins The Simmer to talk reservations, point of sale systems, and what Fiserv's brand new POS, dubbed Clover Hospitality, offers restaurants. 

How are foodservice consumers contending with persistent inflation? Are they eating more at home, for example, or continuing to treat themselves at their favorite restaurants? The latest episode of The Food Institute Podcast examines that topic with Krystle Mobayeni of BentoBox, who dissected rapidly evolving consumer dining dynamics. More About Krystle Mobayeni: Krystle Mobayeni is the Co-Founder of BentoBox and Head of Restaurants at Fiserv, a global provider of payments and technology solutions that enables 200,000 restaurants to deliver differentiating experiences. Krystle founded BentoBox in 2013 after working with restaurants as a web designer, where she observed that existing technology drove a wedge between restaurants and their guests. BentoBox aims to empower modern restaurants to build their online presence, diversify revenue, engage with diners, and increase operational efficiency. Under her leadership, BentoBox was acquired by Fiserv in November 2021. Prior to BentoBox, Krystle co-founded Neon & Sons, a full-service digital creative agency in New York City, working with clients like Rent the Runway, NASDAQ, Robin Hood Foundation and more. Earlier, she led design teams as Art Director and Senior Designer at Big Spaceship, and Agency.com (acquired by TBWA). Krystle is on the Board of Directors for the Food Education Fund and recognized as Inc. Magazine's Top 100 Female Founders of 2021, New York Business Journal's 2021 Women of Influence, Entrepreneur's 100 Powerful Women of 2021 and Business Insider's Top Innovators in Restaurant Tech. Most recently, Krystle was featured on Nation's Restaurant News 2022 Power List. More About BentoBox: BentoBox, a Fiserv Company and the Official Restaurant Technology Partner of the James Beard Foundation, empowers thousands of restaurants to deliver on their mission of hospitality. With the BentoBox Marketing & Commerce Platform, restaurants can unify their technology into an all-in-one commerce engine that delivers a seamless guest experience, a better operator experience and sustainable growth. The platform enables restaurants to build their online presence, diversify revenue, engage with diners and increase operational efficiency through websites, ordering, reservations, marketing tools and more. BentoBox is part of Fiserv, Inc. (NYSE: FI). Learn more about BentoBox https://www.getbento.com/

#34. Krystle Mobayeni is the CEO and co-founder of BentoBox, a digital platform transforming restaurants into better businesses online. BentoBox simplifies website creation for restaurants, offering essential features like online ordering, gift cards, and SEO. Krystle's journey began in 2013, solving the complexities of website development for renowned eateries. BentoBox has streamlined the website building process for restaurants, combining functionality with stunning design. With over 14,000 restaurants served, Krystle shares insights on leadership, culture, and rapid iteration through design thinking. Recently acquired by Fiserv, the future holds exciting possibilities for BentoBox's continued evolution. In this episode, Krystle also opens up about how she's built a successful company-from leadership and hiring to building a great culture.Where to find Krystle Mobayeni: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:22) Krystle's general background(04:09) Where Krystle finds good Persian food(05:32) Sour cherries and Krystle's upbringing(07:19) Krystle's family(09:25) Balancing family and starting a business(14:37) About BentoBox and Krystle's inspiration(16:31) Design methodology behind BentoBox(18:14) How to generate effective feedback(21:36) Coming back to BentoBox's mission and vision(30:13) How BentoBox started(33:28) BentoBox employee culture(52:57) Starting a business and venture capital

Krystle is the CEO and Co-founder of BentoBox, a marketing and commerce software platform for the restaurant industry that she sold to Fiserv in 2021 in a 9-figure exit. Krystle is a first-generation Iranian with decades of experience as a designer, and both elements have played key roles in her early professional success.  In our conversation, we discussed a range of topics including:  The importance of showing and not telling  How critical it is to have evidence that people are willing to pay upfront for what you're building Key insights on how to build a great team The awareness and expectations that come along with raising investment capital Her advice on having a successful exit And much much more!

Following Tech Bites tradition, the penultimate episode of the year is always a look back. On this episode of Tech Bites, host Jennifer Leuzzi talks about 2022 with returning guest Krystle Mobayeni, founder and CEO of BentoBox. She brings a first look at the just released BentoBox 2022 Restaurant Trends Report, an analysis of critical data from more than 14,000+ restaurants worldwide. Spoiler alert: the big five includes restaurant tech, search engines, and online ordering.Photo Courtesy of BentoBox.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

In 2021 restaurants had to navigate supply chain disruptions, the COVID-19 Delta variant, and unprecedented worker shortages slowing recovery. How did the industry fare and what is on the horizon for 2022? On this episode of Tech Bites, host Jennifer Leuzzi talks with BentoBox Founder and CEO Krystle Mobayeni about their 2021 restaurant trends report. It analyzes data from 7,500+ restaurants worldwide, on how people are dining out, what they're ordering and how restaurants are using tech to find efficiencies and increase profits.Photo Courtesy of BentoBox.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Anu is joined by Krystle Mobayeni, co-Founder and CEO of Bentobox, the platform empowering restaurants to create and manage their own digital storefronts. In this conversation Krystle and Anu dive into Bentobox's recent sale to Fiserv, the importance of early relationship building, her experience innovating to keep restaurants alive throughout the pandemic, and the importance of anchoring your team in a shared mission.

Start-ups come in all shapes and sizes, but they are similar in that they take a lot of grit and tenacity to get them off the ground. Despite all the love and hard work that goes into start-ups, about 90 percent of them fail. Still, that did not deter today’s guests, Krystle Mobayeni of BentoBox and Julia Joseph of Maple Hill Creamery. Their companies went from start-ups to success and they’re here to tell host Kerry Diamond about everything from the bumps to the triumphs. Thank you to Schmaltzy, the podcast of the Jewish Food Society, for partnering with us on this episode.

Restaurants have always had one primary goal: providing the optimal dining experience that will keep tables filled from open to close. But, as the coronavirus forced restrictions on these establishments, many were compelled to shift their services to drive-thru, delivery and/or curbside operations, meaning an online presence was necessary if they wanted to keep on cooking.However, according to a 2019 MGH survey—prior to the pandemic—77% of people routinely checked restaurant menus and/or reviews online before they dined in or ordered takeout or delivery, with 68% responding that they were discouraged from visiting a restaurant if unable to find the information they wanted beforehand.After all, there are usually plenty of other dining options to consider. There's no doubt that a tech-savvy approach toward marketing a venue can make a world of difference—particularly for those who haven't been in business for long or struggling to keep their tables full—and especially during uncertain times like we've seen in 2020. So, what's the answer? BentoBox!What is BentoBox, you ask? Offering restaurants and hospitality a mobile-first online presence with an operations platform built-in to automate tasks such as updating menus and social media, promoting private events, sharing press, selling gift cards and more, BentoBox is proven to drive measurable gains in reservations, revenue and brand recognition for hospitality venues everywhere.And, on this episode of MarketScale's The Main Course, host Barbara Castiglia sat down with BentoBox Co-Founder and CEO Krystle Mobayeni to discuss how BentoBox works, its client base and partnership with US Foods, the importance of a mobile-first approach to restaurant website design, how COVID has impacted both the industry and BentoBox's business, and much, much more.“As technology has become more important in the dining out experience—definitely over the past decade, very much so over the past year—restaurants were having to use these different third parties (marketplaces) for the technology, and that was taking away the relationship they had with their guests. These horizontal platforms,” Mobayeni explained, “really fell short of giving restaurants exactly what they needed online—the tools that are very specific to what restaurants want to communicate, whether it's about events or menus or just updating images or promotions. And so it was really a no-brainer for us to build a platform that addressed this directly for restaurants, and then, within that, give them the tools to be able to take control, be able to make updates easily on their website, and then actually be able to treat it as a digital storefront rather than just a brochure.”A New Episode is Served Up Every Tuesday!

The penultimate episode of 2020 is a look back at this most tumultuous pandemic year with the founders of two restaurant tech businesses. Returning guests Krystle Mobayeni, founder and CEO BentoBox, and Xavier Mariezcurrena, co-founder of ChouxBox, talk about how their companies and their customers in the hospitality industry worked to survive through the ongoing challenges of the COVID-19 pandemic. We also have the first look at the just released BentoBox 2020 Restaurant Trends Report. This episode of Tech Bites is made possible by the generosity of Apeel Sciences, a plant-based shield to help extend the shelf-life of produce.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

We’ve covered countless pivots on this show but I wanted to try something different. Today we chat with Krystle Mobayeni, founder of BentoBox. Krystle and her team created a plug and play website design service designed for our industry. She’s been touting the importance of the online experience for restaurants since long before the pandemic. There was no need to pivot! Retail, online ordering and so much more were readily available through Bentobox. During this time of great struggle, I see tremendous value in talking with visionaries like Krystle that have created solutions to problem we didn’t even know we had. For more on BentoBox go to getbento.com Wanna chat? Click here to book time on my personal calendar. Yelp x Cornell University x Oyster Sunday x Jon Taffer and more combined forces to create a holistic guide to help restaurants thrive now and post-pandemic. Click here to download your free copy today! I created this podcast to help us all through these tough times. I've also created a service committed to help you get open and stay open. Click here to check it out and sign up for a 60-day free trial. Want to streamline your front-of-house operations and increase sales? Head over to http://bit.ly/YelpRestaurants to claim your free page and learn more about these powerful tools for your business.

On today's episode of All in the Industry®, Shari Bayer has another special episode from H.O.S.T. SUMMIT + SOCIAL, our first all-day conference, for and about our dynamic hospitality industry, which took place on Monday, January 27, 2020 at The William Vale in Williamsburg, Brooklyn.  H.O.S.T. (HOSPITALITY. OPERATIONS. SERVICES. TECHNOLOGY.) featured top culinary and hospitality leaders, who have all been past guests on our show, in informative panel discussions and one-on-one-interviews, creating a forum for the exchange of ideas and innovation.  Over 250 hospitality professionals joined us for a full day of programming, which included networking opportunities with fabulous food and drinks.  Our overall theme, ""ALL IN”,  was carried throughout the day, from our panels to our curated lunch conversations to Shari's keynote address. This episode is longer than our usual shows, as it includes the following four panels from the conference’s Afternoon Session: BEHIND THE DESIGN: A COLLABORATION BETWEEN FRONT- AND BACK-OF-HOUSEGlen Coben, Founder & President, Glen & Co Architecture (Episode #5) in Conversation with Jimi Yui, Founding Partner, YuiDesign (Episode #127) BRANDING IN THE DIGITAL AGEPanelists:Erik Bruner-Yang, Chef/Owner of Foreign National (Maketto, Brothers And Sisters, Spoken English, Shopkeepers, ABC Pony, Hometown Newsstand) (Episode #173)Melanie Dunea, Photographer, Author & Project Queen (Episode #131)Krystle Mobayeni, Co-Founder & CEO, BentoBox (Episode #10)Jen Pelka, Founder & Owner, The Riddler (SF & NYC) / Founder, Magnum PR (Episode #236) Moderator:Dana Cowin, Chief Brand Advisor, Dig Food Group; Host, Speaking Broadly (Episode 129) INDUSTRY NEWS DISCUSSION: THE STATE OF OUR HOSPITALITY BUSINESSPanelists:Aaron Arizpe, Principal, Pocketfork LLC (Episode #53)Lori Balter, CEO of Balter Sales Company (Episode #239)Rita Jammet, Chief Bubble Officer, La Caravelle Champagne (Episode #32)Mark Rosati, Culinary Director, Shake Shack (Episode #204) Moderator:Salvatore Rizzo, Owner & Director, De Gustibus Cooking School (Episode #15) KEYNOTE ADDRESS: WHAT IT TAKES TO BE “ALL IN”Shari Bayer, Founder, Bayer Public Relations; Host & Producer, All in the Industry; Founder, H.O.S.T. SUMMIT + SOCIAL (All Episodes) We realize that a lot has changed in our industry, and the world, since we hosted H.O.S.T. due to Covid-19, and the tremendous impact it has had on restaurants and the entire hospitality space.  We hope that you will still find our conversations to be inspiring and valuable in moving forward through this unprecedented time. Many thanks to all of our panelists, partners, team and attendees who helped make our first summit so special. For more information about H.O.S.T., please go to allintheindustry.com, and stay tuned for our video coverage.  Follow us @allindustry, #host2020, #hostsummitsocial. Thanks for being a part of All in the Industry®. Stay safe and well.All images courtesy of Ken Goodman Photography.Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast. 

On the penultimate show of the year, we look back at the top stories and trends of 2018. Host Jennifer Leuzzi (@mmesnack) talks with returning guests Krystle Mobayeni (@krystlemobayeni), CEO and Co-Founder of restaurant tech platform BentoBox (@getbento), journalist Gabriella Gershenson (@gabiwrites) and Elizabeth Meltz (@elizabethmeltz), co-founder of Women in Hospitality United (@womeninhospitalityunited). This episode of Tech Bites (@techbiteshrn) is generously supported by Korin Japanese Trading (@korinknives) in New York City. Tech Bites is powered by Simplecast

Whether your food is organic, farm-to-counter, palio or delivery, it’s likely you got it via tech. The entire food-chain, from farming to production to restaurants and grocery shopping, is changing with technology. Jennifer Leuzzi (@mmesnack) interviews three CEO/Founders from the food tech space, Cheryl Clements, CEO/Founder PieShell (@pieshell), Krystle Mobayeni, CEO/Co-Founder BentoBox (@getbento) and Deepti Sharma, CEO/Founder FoodtoEat (@foodtoeat). What’s the current state-of-the-industry? How are they changing the culinary landscape with technology? Learn how they’ve adapted and innovated their companies along the way, and what they expect to see in the future. Part 2 of 2, recorded at General Assembly NYC in January 2018. Tech Bites is powered by Simplecast

Whether your food is organic, farm-to-counter, palio or delivery, it’s likely you got it via tech. The entire food-chain, from farming to production to restaurants and grocery shopping, is changing with technology. Jennifer Leuzzi (@mmesnack) interviews three CEO/Founders from the food tech space, Cheryl Clements, CEO/Founder PieShell (@pieshell), Krystle Mobayeni, CEO/Co-Founder BentoBox (@getbento) and Deepti Sharma, CEO/Founder FoodtoEat (@foodtoeat). What’s the current state-of-the-industry? How are they changing the culinary landscape with technology? Learn how they’ve adapted and innovated their companies along the way, and what they expect to see in the future. Part 1 of 2, recorded at General Assembly NYC in January 2018. Tech Bites is powered by Simplecast

In this episode with Krystle Mobayeni, Co-Founder and CEO of BentoBox, we discuss: Constant never-ending improvement. Why Krystal went into business for herself. What it was about the restaurant industry that drew Krystal in. How restaurant websites and BentoBox, in particular, have evolved over the years. How BentoBox makes it possible to invest in fewer 3rd party tools. The importance of good photography on your website. Why you do not want music playing on your website. Why you need to look at your website as an extension of your brick and mortar property. How a dynamic restaurant website can help you save time. Using your website to complete transactions What the Future of Restaurant Websites look like. Not using technology to replace the human experience. The time you save using a website platform like BentoBox. Krystle Mobayeni is a graduate of Philadelphia University, and the Co-Founder and CEO of BentoBox. BentoBox offers restaurants beautiful, mobile friendly websites that drive revenue and customers — complete with a simple, hospitality-focused management system, hosting and exceptional customer support.

With all the digital platforms available, like OpenTable, google business pages, and Facebook, does a restaurant still need it’s own website? Can a website help transact business and get customers with better SEO? And what is SEO exactly? We’ll answer these questions (yes, yes, yes and it’s complicated) and more with in-studio guest Krystle Mobayeni, Co-Founder and CEO of BentoBox, a hospitality-focused website design company. Tech Bites is powered by Simplecast

Today’s guest on All in the Industry is Krystle Mobayeni, founder and CEO of BentoBox, a platform that specializes in hosting and optimizing restaurant websites. Krystle outlinees the core features of a restaurant website and explains why there are essential in today’s competitive and mobile-driven world. This program has been sponsored by Heritage Foods USA. Today’s music provided by The California Honeydrops. Image from We Are NY Tech “Restaurants are very brand conscious; they’re really creating an experience.” [26:15] –Krystle Mobayeni on All in the Industry