Podcasts about national restaurant association show

In this episode of Take-Away with Sam Oches, Sam talks with the director of culinary at Chili's, Brian Paquette, as well as the director of culinary innovation at Wendy's, Becky Davis. Chili's and Wendy's were each winners at NRN's 2025 MenuMasters Awards, which were hosted in partnership with Ventura Foods and presented during a special gala at the National Restaurant Association Show in Chicago. Brian and Becky were both on hand in Chicago to win their awards, and the next day sat down with Sam in person at the Show to find out more about their menu development process and the keys to developing items that really resonate on social media. (Want to see Kevin Bacon and The Bacon Brothers at our CREATE event for emerging restaurateurs? Register by clicking here.) In this conversation, you'll find out why:You should continuously explore ways to make your existing menu betterMarketers are key allies to the R&D processSocial media must be a filter through which chefs look at new menu itemsTraditional flavors with a twist are a dependable way to succeed with saucesBrand partnerships bring menu items to life and tap into customer passionHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss how pizza chains like Domino's, Little Caesars, and Pizza Hut are increasingly turning to value deals to get customers' attention. It's no surprise in a year when so many other restaurant chains are leveraging value, but what does it signify about where pizza is headed — especially now that virtually all other restaurants are offering delivery? Next they talk about Burger King's Whopper by You platform, which invites guests to suggest Whopper builds. Sam and Alicia think it's a smart campaign; not only can Burger King learn plenty about its customers, but it can also engage them in fun ways that lean into the chain's “Have It Your Way” slogan. Learn more about the program and how Sam and Alicia think it could give a boost to a lethargic burger category. Next they discuss new data that shows how Red Lobster and Taco Bell are two chains with the most effective TV ad campaigns. What does this suggest about the future of restaurant marketing and how restaurants can get in front of potential guests? Finally, tune in to a conversation between managing editor Leigh Anne Zinsmeister and South Block founder and CEO Amir Mostafavi, held in person at the recent National Restaurant Association Show. Oh, and you can see Kevin Bacon live this year at CREATE: The Event for Emerging Restaurateurs. For more on these stories: Pizza industry bets on value meals and promotions to win back customersBurger King will launch a ‘Whopper by You' platformRed Lobster and Taco Bell had the most effective TV ads in the first half of 2025

On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso unpack the Trump Administration's ‘Big Beautiful Bill,' which cleared the House on Thursday and was signed into law by President Trump on Friday. What should restaurant leaders know about the bill and how it affects their business? Sam and Alicia break it down. Next they discuss new menu items from across the industry — particularly those created in collaboration with other companies. For example, Potbelly released Hot Pepper chips in collaboration with Zapp's, while Buffalo Wild Wings is the exclusive destination for a limited time to check out Heinz's new smoky chipotle honey mustard sauce, created alongside the hip-hop producer Mustard. Find out why these kinds of partnerships make business sense. They also delve into the active world of McDonald's menu innovation, which recently included the new Double Burger, Blueberry & Creme Pie, and Spicy McMuffin. Could these new items help to reverse the Golden Arches' fortunes? Next they discuss recent data that illustrates the extent to which consumers are pulling back on their spend at restaurants — and how the data suggests that value menus are not the solution restaurants want them to be. Finally, tune in to a conversation between senior editor Joanna Fantozzi and White Castle vice president of marketing and public relations Jamie Richardson, held in person at the recent National Restaurant Association Show. For more on these stories: Senate version of Trump's tax bill passes with ‘No Tax on Tips' and business income deductionMcDonald's is adding a Spicy McMuffin to its breakfast lineupBuffalo Wild Wings mixes Mountain Dew with beer in limited-time offerConsumer spending at small restaurants slowed in June

In this episode of Take-Away with Sam Oches, Sam talks with Shauna Smith, the CEO of Savory Management, the operational arm of the Salt Lake City based private equity group Savory Fund. Savory invests in emerging restaurant concepts like Swig, Via 313, PINCHO, and Mo'Bettahs, and Shauna oversees the operations of these concepts, which includes a team of 65 in-house specialists who support the brand founders and leaders who choose to bring Savory in as equity partners in their businesses. Sam sat down with Shauna at the National Restaurant Association Show in Chicago to check in on the Savory portfolio, how the group is tapping into economies of scale to benefit each of its concepts, and what Shauna sees as the big challenges and opportunities for the remainder of 2025 and beyond. In this conversation, you'll find out why:Being a part of a restaurant portfolio can give you the operational capacity of a much bigger brandIt pays to have a close network of restaurant operators who are in your shoesCertainty is the enemy of unityConsistency, accuracy, service, and experience all factor into valueOptimism is a survival tactic Register for CREATE, our event for emerging restaurateurs, by clicking here. Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

Send us a textZach takes the Ovation mic to the streets of Chicago for a special edition of the Two Question Podcast, recorded live at the National Restaurant Association Show. From tech innovators to restaurant operators, leaders across the industry answer two key questions: what should restaurants focus on over the next 12 months, and what tactics can improve the guest experience? You'll hear quick insights, real-world tips, and recurring themes around data, human connection, and of course—using Ovation.Thank you to all our amazing guests, including Sean Walchef, Scott Porter, Brandon Barton, and so many more.

On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss Taco Bell's announcement that it would expand its Live Mas Café platform to an additional 30 locations before the end of the year — and eventually to all U.S. locations. The test at a San Diego location has been so successful that Taco Bell expects beverage could be a $5 billion platform by 2030. So what does that mean for the beverage boom across the industry? Sam and Alicia break it down. Next they discuss the amicable split between McDonald's and Krispy Kreme, which launched in 2022 as the doughnut chain sought to leverage McDonald's 13,000-plus locations as access points for its goods. Sam and Alicia discuss why the partnership was ultimately a failure, and why restaurants should consider prioritizing quality over access on their growth journeys. Then they talk about recent data from Black Box Intelligence that showed that businesses serving large immigrant populations are experiencing sales and traffic declines, citing fears of the Trump administration's mass deportation campaign. Finally, tune in to a conversation between managing editor Leigh Anne Zinsmeister and Applebee's executive director of off-premises Vicki Hormann, held in person at the recent National Restaurant Association Show. For more on these stories: Taco Bell expands its Live Más Café concept en route to $5 billion beverage goalThe McDonald's/Krispy Kreme partnership is overRestaurants experience traffic, sales declines in markets with large Hispanic populations

What's the next step for the owner of Krystal?This week's episode of the Restaurant Business podcast A Deeper Dive features Josh Kern, the CEO of the multi-brand restaurant operator SPB Hospitality, which owns several different chains.This is the latest in a series of podcast episodes that we recorded during the National Restaurant Association Show last month. SPB Hospitality owns and operates a wide range of restaurants, including the fast-food concept Krystal, the casual-dining brand Logan's Roadhouse and the upscale casual brand J. Alexander's. Kern talks about the brands and how they're doing. He also talks about operating a multi-brand company and how it can run both full-service and limited-service concepts. He also talks about the company's future strategy, and whether it plans to keep all these brands or whether it plans to put one or two of them on the market. 

The restaurant industry is at a crossroads, with two powerful forces shaping its future. On one hand, there's the explosive growth of AI and automation, a major topic at the recent National Restaurant Association Show. On the other, there's the timeless need for genuine human connection. This episode explores both.First, D.J. considers the impact of AI on restaurant operations. Then, he dives into a conversation with Shawn Walchef, the founder of Cali BBQ and Cali BBQ Media, who champions the power of storytelling as a restaurant's ultimate competitive advantage. Shawn provides a practical guide for using the phone in your pocket to build a community, create a loyal following, and drive business. This episode is an essential listen for any operator looking to balance the efficiencies of new technology with the irreplaceable magic of a well-told story.Key Takeaways:Balancing Tech and Touch: While AI is poised to revolutionize restaurant operations, it cannot replace the genuine connection that comes from authentic brand storytelling.Your Story is Your Most Valuable Asset: In an increasingly automated world, the unique story of your people, your food, and your passion is what sets you apart.The Smartphone is Your Studio: You don't need a massive budget or a marketing team to start building your brand online; the tools are already in your pocket.Action Creates Momentum: The most important step is the first one. Start creating content, even if it's imperfect, to begin building your digital presence.Digital Hospitality: The modern guest experience is a blend of in-person service and digital engagement. Your online presence is an extension of your restaurant's four walls.Resources:Cali BBQ Media on YouTube: https://www.youtube.com/c/CaliBBQMediaShawn Walchef on Instagram: @shawnpwalchefShawn Walchef on LinkedIn: https://www.linkedin.com/in/shawnwalchef/Send us a text

The restaurant industry is at a crossroads, with two powerful forces shaping its future. On one hand, there's the explosive growth of AI and automation, a major topic at the recent National Restaurant Association Show. On the other, there's the timeless need for genuine human connection. This episode explores both.First, D.J. considers the impact of AI on restaurant operations. Then, he dives into a conversation with Shawn Walchef, the founder of Cali BBQ and Cali BBQ Media, who champions the power of storytelling as a restaurant's ultimate competitive advantage. Shawn provides a practical guide for using the phone in your pocket to build a community, create a loyal following, and drive business. This episode is an essential listen for any operator looking to balance the efficiencies of new technology with the irreplaceable magic of a well-told story.Key Takeaways:Balancing Tech and Touch: While AI is poised to revolutionize restaurant operations, it cannot replace the genuine connection that comes from authentic brand storytelling.Your Story is Your Most Valuable Asset: In an increasingly automated world, the unique story of your people, your food, and your passion is what sets you apart.The Smartphone is Your Studio: You don't need a massive budget or a marketing team to start building your brand online; the tools are already in your pocket.Action Creates Momentum: The most important step is the first one. Start creating content, even if it's imperfect, to begin building your digital presence.Digital Hospitality: The modern guest experience is a blend of in-person service and digital engagement. Your online presence is an extension of your restaurant's four walls.Resources:Cali BBQ Media on YouTube: https://www.youtube.com/c/CaliBBQMediaShawn Walchef on Instagram: @shawnpwalchefShawn Walchef on LinkedIn: https://www.linkedin.com/in/shawnwalchef/Send us a text

In this powerful and practical episode, we sit down with Kristine Mylls, founder of Mylls Hospitality Marketing, right after her return from the National Restaurant Association Show in Chicago. Kristine brings the heat with her Top 10 actionable tips restaurant operators can implement today to improve their marketing efforts. From current trends to the rise of hospitality influencers, we cover it all—with plenty of laughs and real talk along the way.

Just back from the 2024 National Restaurant Association Show in Chicago, Bruce shares every must-know insight for pizza shop owners. From game-changing ovens to underrated tools and marketing mistakes, this Q&A-style episode is packed with value. If you missed the show, don't worry—we've got you covered. Hear what's trending, what's worth investing in, and how to make expos like this truly worth your time. Brought to you by Fiero Group and hosted on the Smart Pizza Marketing channel.

Why are restaurant chains introducing so many limited-time offers?This week's episode of the restaurant finance podcast A Deeper Dive features Katie Belflower, manager of menu research and insights with Restaurant Business sister company Technomic. This is part of a series of podcasts we recorded during the recently concluded National Restaurant Association Show.We wanted to talk with Belflower about the shocking number of limited-time offers, or LTOs, restaurant chains have been pushing recently. The industry introduced a record number of LTOs last year, and she helps explain why. We talk about the impact social media is having on restaurants' need for more innovation and whether weak traffic is forcing more companies to push new items. But we also talk about the risks associated with so many LTOs.And we also talk a bit about menu pricing.We're talking limited-time offers on A Deeper Dive so check it out.

Michael is just back from eating his way across the 2025 National Restaurant Show in Chicago where he visited with members and investigated foodservice trends. Past show attendee Katie Maher stops by the studio to grill Michael about the show, and they listen to an interview from the show floor with Blaine Stewart of Heritage Rice Company. With special guest: Blaine Stewart, Heritage Rice Company Hosted by: Michael Klein and Katie Maher

On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso share their thoughts on the recent National Restaurant Association Show, the biggest restaurant event in the world that's held each year in Chicago. Their perspective? Expect more innovation around beverages, personalization, and AI. Then they discuss Darden's announcement that it would shutter two Seasons 52 locations on the heels of announcing that 15 Bahama Breeze units would close. Is something wrong at Darden or is this just following the trend of other companies course-correcting in a difficult season? Next they talk about McDonald's new late-night hours, which includes much of its system staying open until midnight or later. That follows the announcement that McDonald's would hire 375,000 more employees — clearly beefing up the workforce as it prepares to accommodate the shifting consumer behavior around dayparts. Finally, Sam and Alicia talk about Portillo's intent to expand more into nontraditional locations, starting with a new unit in the Dallas-Fort Worth airport. Find out why they think this is a smart move for the Chicago-based hot dog chain. For more on these stories: Darden shutters two Seasons 52 locations in addition to Bahama Breeze closuresMcDonald's expands late-night hours at most of its restaurantsPortillo's plans smaller locations at Dallas-Fort Worth Airport and in The Villages, Fla.

How is the restaurant industry adjusting to the Trump administration?This week's episode of the weekly restaurant finance podcast A Deeper Dive features Michelle Korsmo, the CEO of the National Restaurant Association.This is the first in a series of podcasts we recorded during the National Restaurant Association Show this week.We wanted to get a pulse on the restaurant industry and on its dealings with Washington, given the number of monumental issues there are. We discuss the impact of tariffs on the industry, for instance, and how much import taxes are expected to cost operators. We also talk about immigration. Restrictions on immigration are expected to drive up labor costs by reducing the pool of workers. But Korsmo has perhaps some surprising news on the prospects of immigration reform.It's always an interesting conversation with the head of the industry's biggest trade group so please check it out.

The annual National Restaurant Association Show in Chicago concluded Tuesday, and both editors spent the last four days walking the Show floor, sampling food and drinks from the thousands of exhibitors, recording podcasts and video interviews and attending events.Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, was on stage at the 2025 MenuMasters awards Saturday, handing out awards to this year's eight restaurant and chef recipients at a gala celebration held at Morgan Manufacturing. Michelin-starred chefs Dominque Crenn and Curtis Duffy were both honored, the former inducted into the MenuMasters Hall of Fame and the latter recognized as MenuMasters 2025 Innovator. Culinary directors from chains including Wendy's, Chili's, True Food Kitchen, Fuzzy's Taco Shop and Iron Hill Brewery & Restaurant also received awards for menu innovation. And restaurateur and social media expert Alexandra Lourdes won for Digital Innovation.Pat Cobe, senior menu editor of Restaurant Business, also attended the event and was impressed how all the awardees acknowledged the importance of team collaboration to menu innovation. She also enjoyed a number of bites and sips on the Show floor. Standouts included the avocado toast bar at Avocados from Mexico, an everything bagel-seasoned brie from the California cheese booth and a pistachio latte made with pistachio milk at the Campbell's booth. Speaking of non-dairy milk, Pat tried fermented oat milk that is processed into 2-D printed sheets that simply have to be rehydrated. It's a high-tech, sustainable solution by  Milkadamia, a plant-based milk company.Bret and Pat were judges for the National Restaurant Show's Food and Beverage Innovation awards and had the pleasure of honoring the recipients on Monday, as they all came up to the Beverage Room stage for recognition and photo ops.This week's operator interview is with Kyle Knall, chef-owner of Birch in Milwaukee, Wisconsin. Before moving to Milwaukee to be closer to family, Knall earned his culinary chops under celebrated chef Frank Stitt in Birmingham, Alabama, and at Gramercy Tavern in New York. Birch's casual vibe and inspired, locally sourced menu have turned it into a popular dining destination. Another restaurant is in the works in Milwaukee's Third Ward historic district. Listen to Knall's culinary journey, mission and plans for the future.

Wawa opens its first Indiana store. There's a new exhibit area at the National Restaurant Association Show this year. And German discount grocery chain Aldi is bringing a little sarcasm to its newest marketing campaign.

In this episode, Bruce shares a raw and honest reflection on 10 years of podcasting and what he's learned from talking to pizza shop owners all over the country. Whether you're new to the business or have 20 years under your belt, this is the mindset advice you need to hear. Plus, a preview of the National Restaurant Association Show and some behind-the-scenes updates on Smart Pizza Marketing and Pizza Insider.

This week on Extra Serving, a podcast from Nation's Restaurant News, editor-in-chief Sam Oches sits down with Lynette McKee, senior vice president of franchising for Potbelly Sandwich Works. Lynette is an industry franchising veteran who worked with Checkers, Dunkin', and more before joining Potbelly last year.In this interview, conducted on the floor of the recent National Restaurant Association Show in Chicago, Lynette shares her thoughts on the state of restaurant franchising and the opportunity she saw in the lagacy sandwich chain that is Potbelly.

This week on Extra Serving, a podcast from Nation's Restaurant News, editor-in-chief Sam Oches sits down with Little Greek president and majority partner Nick Vojnovic. Nick is an industry veteran who was previously president of Beef ‘O' Brady's for many years, but since 2011 has been scaling the Mediterranean fast casual Little Greek. In this interview, conducted on the floor of the recent National Restaurant Association Show in Chicago, Nick shares his thoughts on the headwinds and tailwinds facing restaurant operators today.

This week on Extra Serving, a podcast from Nation's Restaurants News, editor-in-chief Sam Oches sits down with Just Salad supply chain and sustainability manager Alex Harden to talk about the brand's innovation around sustainable operations and packaging.This interview, conducted on the floor of the recent National Restaurant Association Show in Chicago, uncovers why Just Salad is so committed to sustainable operations, how it's successfully rolled out platforms like reuseable bowls and menu carbon labeling, and how it markets those efforts to customers at its nearly 80 locations.

In this special bonus episode of Extra Serving, a podcast from Nation's Restaurant News, editor-in-chief Sam Oches sits down with colleague Jonathan Maze, editor-in-chief of Restaurant Business, to debrief their time at the National Restaurant Association Show.From THC drinks to snacks, there was plenty of food and beverage to discuss, but the editors were clear on one thing: technology investment remains critical.Technology in the restaurant industry can feel overly theoretical when operators talk about artificial intelligence, data, and the like. But the exhibition halls of the National Restaurant Show were full of practical case studies for how tech companies, often working together through tech stack integrations, are saving restaurants time and money, enabling them to scale.One such partnership is the CAKE point-of-sale system by Mad Mobile and the DAVO sales tax solution developed by Avalara. Bryon Kunkel of Mad Mobile and Cristine Vickery of Avalara spoke with Oches to explain how the hardware and software create automation to maximize a foodservice operator's return on investment.Through its integration with CAKE, the DAVO application pulls the day's transactions for each restaurant and automates the calculation of sales tax due to state and federal agencies and the depositing of those funds into a withholding account, so that taxes are paid on time. The benefits go beyond mitigating the risk of tax penalties, the executives said, including significant time given back to the operator by replacing a tedious manual process with automation.

This week on Extra Serving, a podcast from Nation's Restaurant News, we're sharing the first of many conversations we had with restaurant experts in Chicago at the National Restaurant Association Show this spring.As always, the Show was widely attended by vendors, operators, and — luckily for all who now get to enjoy this conversation — social-media stars. Today, we're sharing a chat between our editor-in-chief Sam Oches and Sam “the Cooking Guy” Zien. Sam the Cooking Guy attended his first-ever restaurant show to receive NRN's MenuMasters Award for Digital Innovation, so he sat down to talk about why his intended travel channel never came to be, why he keeps his content simple and straightforward, and how he translated social media work to operating restaurants in San Diego's Little Italy.Enjoy the conversation, and keep coming back for more tidbits and insights from Chicago.

VP of Food Industry News Cary Miller joins Bob Sirott to talk about highlights from the National Restaurant Association Show, like new apps for restaurants workers and customers and how shipping costs are contributing to higher menu prices. He also discusses the increase of sugar-free products, the growth of higher quality food, and why more […]

In this episode of Take-Away with Sam Oches, Sam shares two interviews that he recently conducted in person at the National Restaurant Association Show in Chicago. Both of these leaders are marketers with emerging restaurant businesses looking to make impact for their teams and their brands. First up is Nico Nieto, chief marketing officer at Naf Naf Middle Eastern Grill, a restaurant marketing veteran who is tasked with spreading the word about fast-casual franchise Naf Naf. He shares some tips on marketing an emerging restaurant concept, particularly one with a cuisine that is still fairly unfamiliar to many Americans. After that Sam chats with Jade Hedgeman-Chioke, VP of sales and marketing for Primo Partners, a Ben & Jerry's franchise in the Southeast. Jade shares more about Primo Partners mission to develop strong business leaders in its pipeline, particularly Black entrepreneurs, and how the company connects that mission to its community. Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

In this episode of Don't Eat Poop!, our hosts Matt and Francine are talking conferences.Francine recently attended the Food Safety Summit and the National Restaurant Association Show and she's taking this opportunity to update Matt and their audience on what went down.Prepare yourself for 2 very different events, some important discussions, and of course, some great anecdotes that will remind you of the importance of food safety, especially in big events like these.In this episode:

In this episode of Take-Away with Sam Oches, Sam talks with chef Robert Irvine, host of the TV show “Restaurant Impossible,” owner of multiple restaurant concepts, and all-around food entrepreneur and innovator. Robert and Sam sat down at the recent National Restaurant Association Show in Chicago to discuss his leadership style, his thoughts on the state of the foodservice industry, and his recent investments in restaurant technology.In this conversation, you'll find out why:A strict but empathetic leadership style creates a productive, loyal working environment You'll get better results when you drop your ego and listen to people Technology solutions allow operators to reallocate their spend on labor Consumer adoption of technology gives restaurants permission to innovate Once inflation cools, the restaurant industry should be able to springboard into the futureHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

#61. In this episode of The meez Podcast, host Josh Sharkey welcomes Sam Bernstein, the founder of Table22. Table22 is a pioneering company designed to help restaurants generate incremental new revenue through subscriptions, including memberships, CPG products, and events.Josh and Sam's paths first crossed at The Chef Conference in Philadelphia. Since then, their encounters have become frequent, most recently at the National Restaurant Association Show, where they connected at an event hosted by meez, Made In Cookware, and Fernet.In this episode, Josh delves into Sam's entrepreneurial journey, discussing his impressive background as a Thiel Fellow and his early forays in real estate before founding Table22. Sam's passion and smart approach to supporting the restaurant industry shine through as he shares insights into the growth of Table22 and his vision for the future of restaurant revenue streams.Tune in to hear about Sam's innovative strategies, his dedication to the restaurant community, and the story behind Table22. Don't miss this engaging conversation packed with entrepreneurial wisdom and industry insights.Where to find Sam Bernstein:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(03:41): Sam's background(15:17): Sam's learnings from receiving a Thiel Fellowship(22:00): How Table22 works(47:39): Sam's interpretation of the 11 star experience for Table22

Check out interviews from the following companies at this years National Restaurant Show. 1 Ovention Ovention Website Joe Arvin 2 Pitaya Foods Pitaya Website Jason Mosley Sr. VP of Sales North America Chuck Casano - CEO/Founder 3 Irinox Irinox Website Chef George Cruz Chef Fernando Cardona 4 Oregon Fruit Oregon Fruit Website  Emra Nation 5 Just Baked Just Baked Website Manny Araujo Vice President of On-Site Foodservice 6 Meatico Meatico Website Steve Safron 7 Unox Unox Website Sebastian Heil Market Development Specialist - Western Region 8 Zero Acre Zero Acre Website Jeff Nobbs CEO & Co-Founder 9 Broaster Broaster Website Andrew Milenkovski Business Development Manager 10 Citrus America Citurs America Website Jay Gardner VP National Sales 11 Force of Nature Force of Nature Website Emily Wylie Director of Marketing 12 Hatco Hatco Website Ryan Catarozoli - Director of Key Accounts 13 Atoria's Family Bakery Website Inanna Eshoo 14 Winston Winston Website Chad Lunsford - Territory Sales Executive 15 Sterling Manufacturing Sterling Website David Krinn - Sales Representative 16 American Range American Range Website Nicole O'Rourke - Product and Marketing Manager 17 Hestan Hestan Website Basil Larkin - Sr. VP Sales

This week on Menu Talk, your hosts, Restaurant Business senior menu editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, caught their breath after a whirlwind long weekend at the National Restaurant Association Show in Chicago, and they shared insights into what they saw and tasted there. Pat was struck by the prevalence of cardamom on the show floor, including in an Indian lassi and a new soda flavor from Tractor Beverage Co. Bret noticed sprouted coffee, green coffee that is treated with moisture, time, and controlled temperature so that it sprouts, resulting in coffee that is lower in acid and less bitter. Their colleagues at the show came across a wide variety of boba drinks, but Pat and Bret were more struck by the presence of caviar and caviar-like items, like Australian finger limes with pulp that bursts in a way similar to good fish roe, and other popping spherical food, such as encapsulated and flavored fortified fish broth that provided a lower-cost option for attractive presentations. Caviar has become an increasingly popular embellishment at full-service restaurants, even in fairly casual venues. Pat also sampled dulse, a seaweed that she said tastes like caviar. Restaurant Show attendees also often get invited to other events in Chicago, especially if they're members of the media, and Pat and Bret both attended one by Unilever Food Solutions at fine-dining restaurant Esmé, where they were presented with a multicourse meal that, apart from being beautiful, interactive and delicious, represented some of the broad trends that Unilever explained to the guests. And finally Bret played clips from his interview with Nathan Myhrvold, author of the food encyclopedia “Modernist Cuisine” and subsequent books, including his latest, “Modernist Bread at Home,” co-written with Francisco Migoya. Myhrvold debunked some common myths about bread baking, and our hosts learned that over-proofed bread doesn't need to be thrown away: It can be saved. Listen to the podcast to find out how.

This week on the Extra Serving podcast, a product of Nation's Restaurant News, NRN editors Holly Petre, Sam Oches, and Leigh Anne Zinsmeister spoke about Red Lobster's bankruptcy.It may be the biggest news of the week, but it's also the least surprising: Red Lobster has declared Chapter 11 bankruptcy. In court documents, Red Lobster CEO Jonathan Tibus said that Red Lobster's seafood supplier, Thai Union, which is also its largest shareholder, may have had corporate mismanagement and possible shady dealings. A filled with rumor and speculation has, as we found out through court documents, become quite complicated and dramatic.Read more about Red Lobster's demise from Bret Thorn:· It wasn't just ‘Ultimate Endless Shrimp' that drove Red Lobster to bankruptcyAlso, the NRN editors once again spoke about marketing. Reminiscent of IHOP's IHOb move a few years ago, BurgerFi changed its name to ChickenFi this week to promote its new chicken sandwiches. While it may seem silly, the name change worked for IHOP and led them to sell four times as many burgers. Will it work for BurgerFi and chicken sandwiches?For some of our editors' thoughts on the National Restaurant Association Show, check out these episodes of First Bite:· Joanna Fantozzi on the tech scene· Alicia Kelso on the labor pictureThis week's guest is Sherif Mityas, CEO of Brix Holdings.

The most popular technology tool on display at the 2024 National Restaurant Association Show in Chicago was mostly invisible. What do the robotic arms, POS systems, back of house analytics tools, and more booth gadgets have in common? Most of them are powered by and supported by data. Data — whether it's collected by machine learning or AI — has proven to be the universal currency of restaurant technology in 2024 and beyond.Operators are waking up to the significance of data collection and optimization in operational decision-making, from employee scheduling and inventory management, to marketing data about customers. This was especially evident at the Restaurant Show, where almost every booth at the tech pavilion went into detail about the data their software (and sometimes hardware) provides.

Learn all about GBS Foodservice as we talked about their lines at the National Restaurant Association Show.GBS - CanadaGBS - North AmericaGranett Douglas LinkedinWesley Lund LInkedin Follow Jeff:YouTube: https://youtube.com/@FellIntoFoodLinkedin: linkedin.com/company/fell-into-foodInstagram: http://instagram.com/fell_into_foodFacebook: https://facebook.com/fellintofoodFellintoFood.com

What role did private equity play in Red Lobster's bankruptcy? A bunch of KFC locations get a new owner. And a look at some of the biggest tech trends to emerge from the National Restaurant Association Show.

A prominent McDonald's franchisee is suing the chain. A revered New England chef has died. And technology will be a key focus of this year's National Restaurant Association Show, which kicks off this weekend.

What's coming to this year's National Restaurant Association Show? More seats, for one thing. This special episode of the Restaurant Business podcast A Deeper Dive features Tom Cindric, the president of exhibitions for Informa Connect Foodservice, which operates the show and is also a sister company of Restaurant Business. We will be attending the Show this year, and will do a few podcasts from the event, which runs from May 18 through May 21. But we wanted to talk with Cindric to get a better idea of what to look for. Cindric expects a big event this year, which may or may not be indicative of the state of the industry right now: People are looking for solutions to the operating issues they're dealing with. We talk about technology, which is a huge focus of the show, as is equipment. We talk about menu issues and changes at this year's event, including more benches for people tired of walking. We're talking about the National Restaurant Association Show on A Deeper Dive so check it out.

The 2024 National Restaurant Association Show, considered the Super Bowl of foodservice events, is set to take place in Chicago from May 18-21. Now in its 103rd year, this comprehensive industry event brings together operators, suppliers, associations, education providers, media, and more from the global restaurant and foodservice industry. Highlights include the Technology Pavilion and Innovation Theater featuring industry-leading sponsors, exhibitors, and thought leaders sharing insights on front and back-of-house tech, supply chain, labor, loyalty programs, and other operational topics. Additionally, the inaugural 'Expo + Education' sessions will offer best practices across various industry segments. With over 400 tech exhibitors showcasing POS systems, signage, robotics, IoT, AI (including the next iteration of voice AI), and more, the National Restaurant Show promises to be a vital destination for operators seeking new technologies to enhance their operations.

In this special episode of Take-Away with Sam Oches, NRN's editor-in-chief talks with Tom Cindric, president of the National Restaurant Association Show. This year's Show is held at Chicago's McCormick Place this May 18-21, and Tom shares more about why restaurant leaders should attend this annual event, what's new at the Show this year, how attendees can optimize their time in Chicago, and much more.

The Restaurant Profit Maximizer course will show you proven ways to boost profit in your restaurant: https://restaurantrockstars.com/sp/restaurant-profits The Restaurant Academy: Everything you need to know to optimize profits, maximize sales and train your team in restaurant fundamentals! https://restaurantrockstars.com/joinacademy/ This episode of the Restaurant Rockstars Podcast features a comprehensive discussion with Jean-Manuel Izaret, a pricing strategy expert, on the nuances of pricing strategy and tipping in the restaurant and hospitality industry. Episode Show Notes: https://bit.ly/E388RRP Connect with Our Guest: https://www.linkedin.com/in/izaret/ Thank you to our sponsors:

In this episode Jason Brooks and I discuss the importance of hospitality, leadership, and company culture in the restaurant industry. Jason emphasizes the role of accountability, the significance of onboarding, and the power of coaching in building effective teams and delivering exceptional guest experiences. They also touch on the challenges faced by the industry post-pandemic, the importance of soft skills, and strategies for recovery and building a stronger hospitality culture.

In this episode of the Restaurant Rockstars Podcast, I'm speaking with Anne Beiler, the founder of international restaurant success story “Auntie Anne's Pretzels”. Anne learned the meaning of hard work, integrity, and persistence at an early age, but had many moments of doubt and lack of confidence. Despite all odds and immense personal tragedy, Anne rose above her challenges to create a global empire. Listen as Anne shares her story of restaurant success including: • How she overcame heartbreak, the limits of an 8th grade education, no money, and no business plan to create huge restaurant success • Instilling values and recognizing your people's talents and successes • The true meaning of leadership • How one word “Light” created a powerful restaurant culture • Marketing mistakes that led to greater successes • Marketing product quality with “sampling” to drive business • Advice on growing from 1 location to 5 and even more • Your team delivering great guest experiences are what it's about Whether you're running a single location, adding locations, or creating your own empire, Anne's approach is more than inspiring. Don't miss this episode! Listen, would you spend less than the cost of a fancy beer on boosting your restaurant profit? That's right for just $7, our Restaurant Profit Maximizer course will show you proven ways to boost profit in your restaurant. Check it out - https://restaurantrockstars.com/sp/restaurant-profits and then go Rock YOUR Profits and YOUR Restaurant! Roger Connect with our guest: • Facebook: Auntie Anne Beiler • Instagram: @auntieanne • website: https://auntieannebeiler.com/ Thank you to our sponsors: Restaurant Technologies: takes care of your fry oil challenges. They handle everything end-to-end from delivering, filtering monitoring, collecting, and recycling your waste cooking oil. Restaurant Technologies customers save 10-15% on their insurance premiums and even get bonuses for any new customer referrals. Go to www.rti-inc.com or call 866-399-3639 to get started today. The National Restaurant Association Show: the biggest show in food service. Register now and get $55 off the current show rate using promo code PODCAST24 at www.nationalrestaurantshow.com Promotional offer expires on May 16. (Offer is redeemable through online registration and is only valid for operators. Offer cannot be combined with any other promotion and does not apply to current 2024 show registrants. Non exhibiting suppliers are subject to a higher badge rate.) Tock: Increase restaurant sales, optimize guest throughput, and boost customer engagement all on one seamless platform. Request a demo at https://www.joinTOCK.com/podcast Restaurant Equippers: Top equipment brands, extensive inventory, everyday low prices, and 60 years serving independent food service operators. Only at https://www.equippers.com/ The Restaurant Academy: Everything you need to know to optimize profits, maximize sales and train your team in restaurant fundamentals! https://restaurantrockstars.com/joinacademy/

In this episode of the Restaurant Rockstars Podcast, I'm speaking with Jim Collins, the owner of Town Kitchen and Grill in California. Jim wasn't born from the restaurant business, but he certainly has a way with running a successful restaurant and leading his employees to greatness! Listen as Jim shares his story, failures, successes, and his philosophy on running a great restaurant including: • Valuable lessons learned from his tech career that he applies to his restaurant daily • His passion of building a great restaurant and recognizing his people's successes • The true meaning of leadership • Early restaurant experiments, failed ideas, and ultimate successes • Necessary technology that fills seats • The importance of knowing your restaurant numbers and tracking “kpi's” • The guest experience is what it's all about • If it's not fun anymore, why do it? Whether you're running a single location or building a national chain, Jim's approach is a model to be followed. And his restaurant employees really love his free-meal policy! Don't miss this episode! Show Notes - https://bit.ly/E385RRP Listen, would you spend less than the cost of a fancy beer on boosting your restaurant profit? That's right for just $7, my Restaurant Profit Maximizer course will show you proven ways to boost profit in your restaurant. Check it out - https://restaurantrockstars.com/sp/restaurant-profits and then go Rock YOUR Profits and YOUR Restaurant! Roger Thank you to our sponsors: The National Restaurant Association Show: the biggest show in food service. Register now and get $55 off the current show rate using promo code PODCAST24 at www.nationalrestaurantshow.com Promotional offer expires on May 16. (Offer is redeemable through online registration and is only valid for operators. Offer cannot be combined with any other promotion and does not apply to current 2024 show registrants. Non exhibiting suppliers are subject to a higher badge rate.) Tock: Increase restaurant sales, optimize guest throughput, and boost customer engagement all on one seamless platform. Request a demo at https://www.joinTOCK.com/podcast Restaurant Equippers: Top equipment brands, extensive inventory, everyday low prices, and 60 years serving independent food service operators. Only at https://www.equippers.com/ Popmenu: For a limited time only, popmenu is offering our listeners $100 off your first month plus an unchanging lifetime rate. FREE Demo: https://www.popmenu.com/rockstars The Restaurant Academy: Everything you need to know to optimize profits, maximize sales and train your team in restaurant fundamentals! https://restaurantrockstars.com/joinacademy/

The foodservice industry has had its fair share of twists and turns the past few years, but where is it headed in 2024? Lizzy Freier, Director, Menu Research & Insights at Technomic joins The Food Institute Podcast to talk restaurant traffic, international cuisines, LTOs and more. More about Lizzy Freier: Lizzy leads menu research at Technomic, tracking and analyzing both current and predictive trends. Although her focus is on commercial food, beverage and adult beverage trend- and data-tracking at independent, emerging and top chain restaurants, she has also analyzed noncommercial, convenience-store and global trends. Over her decade at Technomic, she has contributed to a plethora of content. She's been interviewed by various media outlets, ranging from BBC News to The Wall Street Journal to Forbes. She has also established numerous products for Technomic, including the Emerging Eats newsletter, On the Menu Trends webinar and Food Flash infographics. Lizzy has presented at dozens of large industry events in the U.S. and abroad, including the National Restaurant Association Show; The Culinary Institute of America's cuisine summits; RCA Conference; VIBE Conference; Winsight's Restaurant Directions; Clean Label Conference; National Coffee Association Conference; and Technomic's Foodservice and Adult Beverage Planning Program events. Learn more about Technomic: https://www.technomic.com/ More from the Food Institute featuring Lizzy Freier: https://foodinstitute.com/focus/is-america-ready-to-embrace-african-cuisine/

This week, Karly speaks with Chef Erica Barrett about her new restaurant, Dough Boy Pizza, and the journey from catching the entrepreneurship bug as a child to appearing on Shark Tank. In this episode, hear how Erica built her business from the ground up through connections at the National Restaurant Association show, her tangible advice for entrepreneurs, and what's up next for the prolific chef. (00:33) – Introducing Chef Erica Barrett(03:54) – Dough Boy Pizza(11:06) – Becoming a franchise(18:34) – The National Restaurant Association Show(21:00) – Mentorship(24:51) – Advice for budding entrepreneurs in the industryThe views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.Podcast episode production by Dante32.

This year at the National Restaurant Association Show in Chicago, I had the pleasure to speak with Brittney Yarbrough, Director of Strategic Partnerships & Programs at Atmosphere TV, to discuss how Atmosphere (@atmosphere.tv) helps restaurants take on the challenge of keeping customers engaged when they are in your restaurant. As a marketing expert with ten years of experience, Brittney has helped numerous businesses develop successful marketing strategies. Her passion for customer experience and dedication to the field led her to become an Advisory Board Member for the Interactive Customer Experience Association in 2022. Starting her career at the age of 12 in her Grandmother's British tea room, Brittney's unique background has shaped her ability to create engaging marketing campaigns that resonate with audiences. Atmosphere is a company that offers entertainment solutions and recognized the opportunity to reach captive audiences in also venues like doctor's offices and laundromats during the pandemic. By diversifying their offerings, they prevent boredom and aimless scrolling, effectively promoting brand visibility for both corporate entities and smaller franchise locations. Connect with Atmosphere Atmosphere TV here. Sign up and waive the setup fee by entering the code KYLE Atmosphere TV Instagram - https://www.instagram.com/atmospheretv/ Click ⁠⁠⁠⁠⁠⁠⁠⁠HERE⁠⁠⁠⁠⁠⁠⁠⁠ to join The Closed Monday Community! Exclusive Sponsor - Four Turns - Restaurant Growth Experts ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Click here to schedule your FREE 15 min Consultation⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Looking for restaurant tech? Check out exclusive offers from our partners: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Marquii⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Toast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠7Shifts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ✅ Website: http://kyleinserra.com ✅ Instagram: http://www.instagram.com/kyleinserra ✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/ ✅ TikTok: https://www.tiktok.com/@kyleinserra --- Send in a voice message: https://podcasters.spotify.com/pod/show/closedmondayshow/message

Angela Fernandez is the Vice President of Community Engagement at GS1 U.S., where she is responsible for driving broader adoption of GS1 Standards to help industry achieve their goals for improved product traceability, product information transparency, and data quality. Since joining GS1 U.S. more than 15 years ago, Angela has collaborated with a diverse range of industry stakeholders to identify how the use of GS1 Standards can improve supply chain business processes and e-commerce operations, as well as address regulatory requirements to deliver safe products to patients and consumers. Angela is a frequent guest speaker at industry events, including the Council of Supply Chain Management Professionals (CSCMP) Edge and the National Restaurant Association Show. She has also been a traceability and recall resource for media outlets including the Wall Street Journal, the New York Times, Food Safety Magazine, Food Logistics, and Packaging Digest. Angela holds a B.S. degree in Business Administration from Drexel University. In this episode of Food Safety Matters, we speak with Angela [41:40] about: How GS1 Standards help industry accurately capture sharable data about products and events in the supply chain in an automated way GS1 Standards and guidance that address specific components of FSMA Rule 204 The greatest challenges and opportunities facing industry over the next three years leading up to the FSMA 204 compliance date, which may vary depending on the role a business plays in the supply chain Ways in which GS1 Standards can support more complex industries that may have more to consider when striving for FSMA 204 compliance Resources from GS1 that can help companies prepare for FSMA 204 compliance, such as a community network and learning partnerships Learnings from case studies about the benefits that GS1 Standards provide to industry. News and Resources Major Food Industry Groups Urge Congress to Take Action on FDA Authorities, Budget [2:27]FDA Publishes Draft Compliance Policy Guide on Major Food Allergen Labeling, Cross-Contact [7:00]FAO/WHO Recommend Uniform Precautionary Allergen Labeling as Codex Develops Guidance [9:00]Following USDA Proposal, CDC Study Supports Additional Salmonella Controls for Raw Stuffed, Breaded Chicken [17:37]Food and Ag-ISAC Forms to Protect Agri-food Sector from Cybersecurity Threats [28:10] GS1 US Food Safety PageGS1 US FSMA 204 Guideline Sponsored by: Provision We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Where are sales and traffic going in 2023 and who will win? This week's episode of the Restaurant Business podcast A Deeper Dive features R.J. Hottovy, head of analytical research with the data firm Placer.ai. R.J. has covered the industry for more than two decades and knows a thing or two about the restaurant and retail sectors and we like having him on every so often to talk about the state of industry traffic. R.J. joined us at the recently concluded National Restaurant Association Show. We discuss the potential impact of a recession on industry sales and traffic. Consumers have been increasingly reliant on credit card debt to pay various expenses, leading many to believe that cutbacks in spending are coming. Who will win in that scenario? And who will lose? R.J. and I talk about those issues on this week's episode of A Deeper Dive so please have a listen.

What happens when a giant brand suddenly gives you a marketing gift? This week's episode of the Restaurant Business podcast A Deeper Dive features Barry Westrum, chief marketing officer for Taco John's. Westrum joined me on the podcast at the National Restaurant Association Show less than a week after taco bell asked the U.S. Patent and Trademark Office to cancel Taco John's registration for “Taco Tuesday.” Taco Bell has since then brought in NBA star LeBron James to assist in the effort. Taco Bell is many times the size of Taco John's. Taco Bell's campaign almost instantly gave the less-than-400-unit Taco John's a ton of attention. We talked with Westrum about how the company responds to an opportunity like that and what the company thinks about the whole thing. We also discuss how things are going at the chain and what kind of interesting things they may have coming down the pipe. We're talking Taco Tuesday on A Deeper Dive, so please have a listen.

Informa, a London-based global events, digital products, and academic services firm, announced the acquisition of Winsight, LLC, a leading B2B information provider in the foodservice and allied retail industries. The acquisition will create a category-leading B2B business with a strong presence in the restaurant industry.Winsight's portfolio includes a number of leading brands, including Restaurant Business, Nation's Restaurant News, and Technomic. Informa's portfolio includes a number of leading events, in teh crown jewel of the National Restaurant Association Show.The acquisition is expected to close in the third quarter of 2023. Informa has said that it plans to continue to operate Winsight's brands and businesses as they are currently run. However, the company has also said that it is looking for ways to integrate the two businesses and create new products and services that will benefit the restaurant industry.The acquisition is seen as a positive development for the restaurant industry. Informa is a well-respected company with a strong track record of success. The company's resources and expertise will be a valuable asset to Winsight and the restaurant industry as a whole.Overall, the acquisition of Winsight by Informa is a positive development for the restaurant industry. It is expected to lead to increased access to information and insights, enhanced networking opportunities, and increased access to capital. These benefits will help restaurant operators to grow their businesses and succeed in the ever-competitive restaurant industry.In today's digital age, the dissemination of information plays a pivotal role in shaping public opinion and influencing societal dynamics. Whether media should be decentralized or centralized has gained prominence as technology continues to evolve. Each approach has its merits and challenges, with implications for freedom of expression, information control, and media democratization. This article explores the key differences between decentralized and centralized media approaches, highlighting their respective advantages and disadvantages.Centralized Media: Centralized media refers to a system where a small number of entities or organizations control the production and distribution of news and information. Traditional media outlets, such as newspapers, television networks, and radio stations, have historically operated centralized. These entities act as gatekeepers, determining what information is disseminated to the public.Advantages:Professionalism and Accountability: Centralized media often employ professional journalists and editors who adhere to journalistic standards. This can ensure quality control, fact-checking, and accountability in reporting.Access to Resources: Centralized media organizations have the financial resources to invest in investigative journalism, infrastructure, and advanced technologies that can enhance the accuracy and depth of reporting.Established Reputation: Well-known media outlets often have a reputation built over many years, which can instill trust among audiences.Disadvantages:Potential for Bias and Manipulation: Centralized media can be susceptible to bias due to the influence of corporate or political interests. It may also lead to the manipulation of information to suit particular agendas.Limited Diversity of Perspectives: Centralized media prioritizes mainstream viewpoints, potentially neglecting marginalized voices or alternative perspectives.Censorship and Control: Concentrating media power in a few entities can enable censorship or the suppression of dissenting opinions.Decentralized Media: Decentralized media, or participatory media, refers to a system where individuals and grassroots organizations actively produce and share news and information. The rise of the internet and social media platforms has facilitated the growth of decentralized media.Advantages:Democratization of Information: Decentralized media allows for broader participation, giving voice to individuals and communities traditionally marginalized or excluded from mainstream media.Diverse Perspectives: It amplifies diverse perspectives, enabling a more comprehensive understanding of complex issues.Reduced Control and Censorship: Decentralized media mitigates the risk of information control and censorship by eliminating gatekeepers and allowing for the free flow of information.In this podcast, I also breakdown the way this will affect your restaurant Business and the future of how a decentralized brand could be the next major step in customer loyalty.

Since opening Cali BBQ 12 years ago, his family-run restaurant and media business in San Diego has generated more than $30 million in sales. As a restaurateur who opened during the Great Recession, Shawn Walchef learned to use digital tools and big ideas to stay in business. During the Pandemic, Shawn and his Cali BBQ Media team have developed a scalable plan that is three times more profitable than the traditional full-service restaurant model. Cali BBQ is working on a plan to repurpose 60 percent of their dining room into a commissary kitchen to service the additional “friendly” ghost kitchens they plan to add over the next three years. Shawn Walchef also hosts two video and audio podcasts Digital Hospitality & Restaurant Influencers, which are just one facet of his burgeoning media empire that also includes content creation, consulting, and more services to assist others in their digital evolution. He strives to help fellow entrepreneurs learn the right tools and strategies to unlock endless opportunities for new businesses. Follow Shawn : Instagram - https://www.instagram.com/shawnpwalchef/ TikTok - https://www.tiktok.com/@shawnpwalchef LinkedIn - https://www.linkedin.com/in/shawnpwalchef/ Special thanks to the team over at DAVO for the gifting the tickets to The National Restaurant Association Show. DM for your chance to win! Register at ⁠⁠⁠⁠nationalrestaurantshow.com/mmr⁠⁠⁠⁠ with MrRsdiscount to save $25 off the onsite rate.  Click ⁠⁠⁠⁠⁠⁠HERE⁠⁠⁠⁠⁠⁠ to join The Closed Monday Community! Exclusive Sponsor - Four Turns - Restaurant Growth Experts ⁠⁠⁠⁠⁠⁠⁠⁠⁠Click here to schedule your FREE 15 min Consultation⁠⁠⁠⁠⁠⁠⁠⁠⁠ Looking for restaurant tech? Check out exclusive offers from our partners: ⁠⁠⁠⁠⁠⁠⁠⁠⁠Marquii⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠Toast⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠7Shifts⁠⁠⁠⁠⁠⁠⁠⁠⁠ ✅ Website: http://kyleinserra.com ✅ Instagram: http://www.instagram.com/kyleinserra ✅ LinkedIn: https://www.linkedin.com/in/kyleinserra/ ✅ TikTok: https://www.tiktok.com/@kyleinserra --- Send in a voice message: https://podcasters.spotify.com/pod/show/closedmondayshow/message