Podcasts about restaurant tech

https://www.youtube.com/watch?v=jR1hMlmuFNA&t=1sToday, we're highlighting Josh's appearance on a standout episode of Digital Hospitality with host Shawn Walchef. They explore the power of storytelling in business, the surprising ROI of podcasting, and the evolving world of restaurant tech. From menu engineering to system integration, the conversation dives deep into the real-world challenges restaurant owners face—including the lessons that only come through failure. Josh also speaks candidly about the value of mentorship and offers actionable advice for aspiring restaurateurs—focusing on what truly drives success: profitability, innovation, and the ability to adapt in a fast-changing industry.Links and resources

The three essential Go-To-Market strategies for restaurant tech companies by Paul Molinari of Popcorn GTM. The strategies include: defining your Ideal Customer Profile (ICP) to focus your efforts on specific restaurant segments; mastering the sales process through clear lead qualification and team alignment; and leveraging strategic partnerships with POS systems and complementary services to expand reach and enhance product value. These strategies are critical for restaurant tech vendors to succeed in the increasingly competitive and rapidly evolving hospitality technology landscape.~This episode is sponsored by: Gusto → https://gusto.pxf.io/PBN ~#1 rated HR platform for payroll, benefits, and moreWith Gusto's easy-to-use platform, you can empower your people and push your business forward. See why over 400,000 businesses choose Gusto.RestaurantTech #GTMStrategy #HospitalityInnovationGet Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

On today's episode of the Smart Franchising Podcast, we sit down with Noah Glass, the visionary founder of Olo, who turned an everyday frustration into a billion-dollar tech company that's revolutionizing the restaurant industry. Nearly 20 years ago, Noah imagined a world where you could skip the coffee shop line and order food seamlessly from your phone. Today, Olo processes $26B annually and powers millions of restaurant transactions, helping brands build direct digital connections with their guests. Noah dives into:- The moment that sparked Olo's billion-dollar journey- How guest data is transforming customer loyalty & profitability- Why pickup-only kitchens could be the future of dining- How traditional restaurant brands are thriving with digital-first strategies"We're enabling brands to personalize the guest experience and drive profitable traffic into their concepts, into their operators, into their franchisees." – Noah GlassIf you're a franchisee, franchisor, or entrepreneur in the restaurant space, this episode is a must-listen—packed with insights on scaling smarter, leveraging data, and building an enduring brand.

Will Brawley and the ScheduleFly team have spent over a decade and a half proving that success isn't just about scale. It's about staying true to what matters. In an industry built on relationships, they've created more than a product that works. They've built a level of customer service that keeps independent restaurants thriving. Will's passion for hospitality is reflected not just in the simplicity of ScheduleFly, but in the genuine care he and his team show for their customers. ScheduleFly isn't just another tech company – this is a team that understands the heart of restaurants.Key Takeaway:ScheduleFly's success comes from serving independent restaurants with simple, effective scheduling software instead of chasing big contracts. Will and his team made the choice to stay true to their mission. Growth wasn't the goal, but happy, loyal customers were.Will was podcasting before podcasting was cool. He launched Restaurant Owners Uncorked 12 years ago to give independent restaurant owners a voice and a platform to share real, unfiltered stories. His philosophy mirrors the best-run restaurants – deliver a great product, take care of people, and give back to the community.Great restaurants live at the intersection of passion and practicality. Many operators are drawn to the artistry of hospitality, creating memorable experiences through food and atmosphere, while also managing the realities of running a business. The beauty is in finding balance by using just enough technology to improve efficiency without losing the warmth and authenticity that make hospitality special.Hot takes: Hot or Not sparked some strong opinions, Which Came First? settled some serious debates, and the ultimate pro tip emerged—smile if you want a bigger tip. Fast, ridiculous, and fueled by confidence—it is game time.Thanks for tuning in to Hospitality Hangout, brought to you by Branded Hospitality Ventures. Next week, Michael Fiato, from Compass Group will be joining us. His official title? Well, let's just say it includes plenty of Cs, Es, Os, Vs, and Ps—so you know it's a big deal. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

Restaurant tech is a double-edged sword—it can streamline operations and drive profits, or it can be just another expense that complicates everything. Sterling Douglass, co-founder and CEO of Chowly, has spent years solving that problem. He's built a platform that not only automates online ordering but also optimizes pricing, increases average check sizes, and turns data into dollars. In this episode, we unpack why most restaurant tech fails, how operators can make digital channels work for them, and the key strategies to boost sales without adding complexity. If you're ready to get more from your tech stack and grow profitably, this conversation is a must. To find out if your restaurant's website is killing your online sales, get a free audit today by clicking here.____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

With a career spanning finance, operations, and brand leadership, Liz Williams knows a thing or two about shaking up the quick-service restaurant (QSR) industry. She discusses the art of brand reinvention, sharing how El Pollo Loco is modernizing its look, embracing technology, and staying true to its bold, citrus-marinated flavors. Liz unpacks the growing consumer demand for fresh, high-quality fast food, the power of digital engagement and customer loyalty, and the delicate balance between innovation and preserving what makes a brand iconic.Key Takeaways:Liz shares how El Pollo Loco is modernizing its restaurants, with half of its locations undergoing a redesign to enhance customer experience and brand consistency.The sauce matters! El Pollo Loco's Salsa Verde has developed a loyal following, leading to discussions on potential retail expansion.Liz explains the company's buy-over-build tech approach, partnering with Google, Olo, and Quickserve to optimize operations and streamline customer service.QSR vs. fast casual – El Pollo Loco is redefining its market position by combining QSR speed and convenience with fast casual quality and fresh ingredients to appeal to evolving consumer preferences.Hot takes: Liz plays “Hot or Not,” sharing her thoughts on limited-time offers (LTOs), celebrity-owned restaurants, and the growing sauce trend shaping modern foodservice. Trivia challenges and restaurant-themed games highlight how El Pollo Loco is using interactive content to engage customers and build brand loyalty.The branding playbook – Liz and the team discuss the power of storytelling, brand clarity, and how to communicate a strong identity to consumers.Thank you for tuning in to Hospitality Hangout, brought to you by Branded Hospitality Ventures. Stay connected for more captivating stories, industry trends, and expert insights shaping the future of hospitality. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

With no one-size-fits-all solution, managing a tech stack can be tricky—especially when handling multiple vendors while operators are already juggling so many hats.. In this episode, Maia dives deep into the everyday tech challenges restaurants face, from legacy POS system switches to simple Wi-Fi issues. She explains how Science On Call helps tackle these problems and shares strategies for restaurants.    

McDonald's is still struggling a bit after last fall's E. coli outbreak. Chick-fil-A is testing a new environmentally friendly drink solution. And does greater restaurant tech lead to profitability?

#91. In this episode of The meez Podcast, we chat with Kristen Hawley, a renowned journalist in restaurant technology, founder of the acclaimed newsletter Expedite, and cohost of the podcast, The Simmer. Kristen shares her journey into the restaurant tech space, reflecting on the early tech boom and her role in documenting its growth. We delve into the challenges and opportunities in restaurant tech, from the differences between consumer-facing tools and back-office systems to the surprises and emerging trends she's observed over the past year. Kristen also discusses what she's most excited about for the future, including new additions to the tech stack and the ongoing influence of tools like AI.Throughout the conversation, Kristen provides thoughtful insights on measuring success, her hopes for deeper industry conversations, and what consolidation could mean for the future of restaurant technology. Whether you're in hospitality, tech, or just curious about the intersection of the two, this episode offers a fascinating look into the world of restaurant innovation.Where to find Kristen Hawley: WebsiteInstagramLinkedInTwitterWhere to find Expedite:WebsiteWhere to find The SimmerAppleSpotifyWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:45): How Kristen became passionate about restaurant tech(06:08): Acute memories of the restaurant tech boom(11:33): Kristen's role and impact in the industry as a journalist(15:47): How Kristen measures success(18:03): What Kristen wished more people would ask her(24:10): Consumer-facing tech vs back office tech(26:20): What surprised Kristen during the last year(30:45): Speculation of future consolidation(33:17): New parts of the tech stack emerging(37:58): QR Codes(39:30): What Kristen is most excited about regarding restaurant tech

Send us a textYou could argue that there's no one more knowledgeable about the intersection of technology and hospitality in the restaurant industry than today's guest, Neal Parisawan. Neal is the owner of Nara Thai and a former consultant, bringing a unique perspective to how tech can enhance guest experiences rather than complicate operations. We were thrilled to hear his insights on this episode!In this episode, Zack and Neal discuss:Why restaurants struggle with adopting and maintaining technologyHow tech should simplify restaurant operations and free up staff to focus on hospitalityThe critical role of building relationships with guests in today's dining environmentNeal's unique approach to staff training, fostering a culture of continuous improvementHow to leverage guest feedback to refine operations and enhance customer satisfactionMoreWe hope you enjoy this episode packed with practical tips for using technology to enhance—not hinder—guest experiences in the restaurant industry.Thanks, Neal!

Matt Wampler, the CEO and cofounder of ClearCOGS, joins QSR editorial director Danny Klein to discuss the state of digital solutions, how an operator became a tech maven, and where the next wave of technology is going to take the restaurant industry.

Chip Wade shares his inspiring journey from Dunkin' Donuts to becoming a CEO, highlighting the significant upward mobility within the hospitality industry and how it can represent the American dream. Chip brings a wealth of experience in the hospitality industry sharing insights into his journey and the dynamic nature of fine dining.Key Takeaways:• Breaking News: Daily Provisions is expanding with its sixth location on the Upper East Side of New York City. This location is part of a broader expansion, with three more locations under construction, including sites at Rockefeller Center, Brookfield Place, and Jersey City.• Daily Provisions' appeal to a younger demographic that visits multiple times a day, praising the brand's elevated hospitality and service despite its small, grab-and-go format.• Chip talks about the challenges that led to the implementation of the "hospitality included" model - key issues such as foreign guests not accustomed to tipping and the disparity in wage increases between front-of-house and culinary staff due to annual menu price hikes.• Chip explains that after implementing the HI model many experienced servers left because they preferred to bet on themselves through tips rather than rely on a fixed service charge and how guests struggled to understand the higher menu prices without tipping.• Union Square Hospitality Group closed its locations and the reopening during the COVID-19 pandemic – the group returning to a tipping model in mid-2020• Chip and hosts discuss resolution to the challenges of tipping culture in the U.S. and its impact on staff wages and the inequality between front and back-of-house staff. They believe this issue requires collaboration among industry leaders and government intervention to address labor laws and industry standards.• The hosts and Chip mention how the industry is often seen as a temporary gig rather than a long-term career. They discuss efforts to change this perception, emphasizing the importance of reshaping the narrative around hospitality as a viable and fulfilling career path.• Changing the perception of hospitality - a viable and rewarding career path.• Over the past three and a half years, Chip discusses an over $4 million tech investment on software and hardware, implementing tools like UKG and Seven Shifts.Chip, Schatzy, and Jimmy join in with fun segments like "What's Hot and Not," "The Spice is Right," "Branded Quickfire," and "Trivia Tuesday."

Noah has been a driving force in revolutionizing the restaurant industry through technology. With a background in Political Science from Yale and early career experiences ranging from service stations to tech startups, Noah launched Olo to streamline digital ordering and delivery for restaurants. Under his leadership, Olo has become a leader in hospitality tech, empowering restaurants to integrate both digital and traditional payment systems, enhancing customer experiences and operational efficiency. Key Takeaways:• Breaking news: Olo, a leading provider of digital ordering and delivery solutions, expands by introducing card-present payment processing through Olo Pay.• Noah discusses leveraging data to increase restaurant sales – collecting detailed information from every transaction, Olo helps restaurants understand their consumers' preferences allowing personalized marketing efforts tailored to individual guests' tastes, driving higher engagement and increased sales.• Noah, Jimmy, and Schatzy talk about how a majority of restaurant transactions still occur through traditional, in-person methods, despite the industry's ongoing digital transformation. Noah shares how Olo's integration of, “the old fashioned way” with digital payment allows operators to maintain their personal touch while leveraging modern technology to personalize and enhance guests' experiences.• "Just getting out of the dugout” – Noah describes the industry as being in the early stages of embracing digital transformation.• The focus on data-driven decisions – According to Noah, restaurants that are "winning" are those leveraging data to drive traffic in a profitable way.• Noah addresses the dilemma in the restaurant tech industry of whether to develop solutions in-house or to partner with established vendors.• Noah explains that leveraging existing technology platforms while building unique, differentiated feathers can create something truly special and impactful – the "true magic" lies in tailored experiences that resonate with guests and set the brand apart.• Olo goes public marking a significant milestone – Olo's IPO provides the financial stability and transparency needed to support large-scale partnerships and further innovation.In “Talking Back”, Noah asks Jimmy and Schatzy to share a time when they experienced genuine hospitality at a restaurant.Noah, Schatzy, and Jimmy step up to the plate for an engaging session with games like” What's Hot and Not”, “The Spice is Right”, “Branded Quick-fire” and “Trivia Tuesday”.

In this episode of the Restaurant Growth Show podcast, we are joined by Mike McGloin, a growth strategist and founder of the Food for Thought Network, and owner of Fuse, a marketing agency specializing in food and beverage. Mike shares his journey from Yorkshire to leading innovative marketing projects in the U.S., and delves into the complexities of AI in marketing. We explore the challenges faced by restaurant tech companies in differentiating themselves in a crowded market and discuss key strategies, such as building trust and empathizing with restaurateurs. Learn how genuine human interaction and effective use of AI can make a significant impact. Tune in for an in-depth conversation packed with valuable insights and practical advice. 00:46 Mike McGloin's Journey in Food and Beverage 02:14 Marketing Technology Challenges 02:57 Standing Out in a Crowded Market 06:07 Building Trust with Digital Communication 08:07 Evaluating and Choosing the Right Technology 21:21 The Importance of Human Interaction ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬  Audio Podcast Links Spotify | Apple | Google | Amazon | RSS | Download Leave your suggestions for new topics in the comments! We read every single one.

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/

Aman Narang is CEO, co-founder, and a director of Toast. In this in-depth interview, he shares stories about the origin of the point-of-sale company and explains how they maintain a culture of scrappiness. Watch now to learn about how Toast was founded, building tools to fix problems, and a look into the future of the Boston-based technology company. SPONSORS:   • Toast All-In-1 Restaurant POS: https://bit.ly/3vpeVsc • Ovation Guest Feedback Platform: https://ovationup.com/shawn

Aman Narang is CEO, co-founder, and a director of Toast. In this in-depth interview, he shares stories about the origin of the point-of-sale company and explains how they maintain a culture of scrappiness. Watch now to learn about how Toast was founded, building tools to fix problems, and a look into the future of the Boston-based technology company. SPONSORS:   • Toast All-In-1 Restaurant POS: • Ovation Guest Feedback Platform:

On this week's episode of Extra Serving, a Nation's Restaurant News podcast, NRN editors Holly Petre, Bret Thorn, and Joanna Fantozzi spoke about how restaurants are reacting to the introduction of AB 1228 in California.The bill, which went into effect on April 1, raised the minimum wage for fast-food workers to $20 an hour. Several restaurant and franchise groups prepared for the raise by laying off workers — mostly delivery drivers — while others are responding now quietly. People have noticed that chains like Chipotle raised prices in California by over 5% without saying anything. How will customers and the industry react?Also, restaurant tech seems to be having a tough time. On Wednesday, delivery company Waitr filed for Chapter 7 bankruptcy after several years of bad decisions and a changing landscape. On the other side of tech, restaurants have been experiencing more and more outages, sometimes because of the myriad programs they use to get by. One of Fantozzi's predictions for 2024 was a consolidation of restaurant tech, and this week showed that that is happening, or needs to happen.Plus, NRN's senior food and beverage editor Thorn gave his thoughts on the new James Beard Awards nomination process.This week's guest is Ken Priest, CFO of Rise Southern Biscuits & Righteous Chicken.

ASAP, the food delivery service formerly known as Waitr, has shut down after the company filed for Ch. 7 bankruptcy, according to an 8-K form filed with the U.S. Securities and Exchange Commission on April 2.Waitr was founded in 2013 as a boutique delivery platform by students at McNeese University and then was officially launched in 2015 before spreading throughout Louisiana and into other regions. In 2018, the company was acquired by Landry's owner Tilman Fertitta's blank check company, Landcadia Holdings Inc., for $308 million.Since then, the company has experienced a series of financial ups and downs as the restaurant industry entered the golden era of food delivery and it was “sink or swim” in the increasingly crowded market. Waitr tried to differentiate itself from competitors like Grubhub and DoorDash by catering toward smaller, independent restaurants in mid-sized cities.

This Week in Startups is brought to you by… Wistia. All-in-one video platform for business, with tools that help you create, manage, and measure the impact of your videos. Try Wistia for free at http://www.wistia.com/startups CLA. Innovation takes balance. CLA's CPAs, consultants, and wealth advisors can help you get from startup to where you want to end up. Get started now at http://www.CLAconnect.com/tech Lemon.io - Hire pre-vetted remote developers, get 15% off your first 4 weeks of developer time at https://www.Lemon.io/twist * Todays show: Jason is joined by sweetgreens' Jonathan Neman to discuss: the x-factor that makes a strong manager (7:36). deciding between the franchise model vs owned and operated (16:02), robotics in the restaurant industry (24:23), and more! * Timestamps: (0:00) Jonathan joins Jason. (2:30) The scale and innovation of sweetgreen today (7:36) The x-factor that makes a strong manager (10:05) Wistia -  Try Wistia for free at http://www.wistia.com/startups (12:31) The “Sweetlife” and the importance of “polishing forks” (16:02) Navigating the decision between the franchise model vs owned and operated (18:30) CLA - Get started with CLA's CPAs, consultants, and wealth advisors now at https://claconnect.com/tech (24:23) Robotics in the restaurant industry (29:28) Lemon.io - Get 15% off your first 4 weeks of developer time at https://Lemon.io/twist (30:33) The details and benefits of the machines Sweetgreen has brought into its restaurants. (37:15) Restaurant difficulties with inflation, COVID and “sticker shock” (38:46) Delivery in the business today pre and post-pandemic (45:10) How Australia fits into the origin of sweetgreen (48:01) The best way to build a brand (52:28) The seed oil conversation (45:53) sweetgreen is positioned towards tailored menus. (1:01:12) The challenging topic of food options and availability across different socioeconomic groups. (1:05:58) The definition of healthy food * LINKS: Check out sweetgreen: https://www.sweetgreen.com/ Watch The Founder (2-16): https://www.amazon.com/Founder-Michael-Keaton/dp/B01MY7FSMF Watch our Business Breakdown of the film The Founder: https://youtu.be/kYqzEEFU_nw Watch The Bear: https://tv.apple.com/ca/show/the-bear/umc.cmc.javg04xbn3eonbgfvnaqmodk Check out Unreasonable Hospitality: https://www.unreasonablehospitality.com/ Subscribe to This Week in Startups on Apple: https://rb.gy/v19fcp * Follow Jonathan: X: https://twitter.com/JonnyNemo LinkedIn: https://www.linkedin.com/in/jonathan-neman-9a28aa8/ * Follow Jason: X: https://twitter.com/Jason LinkedIn: https://www.linkedin.com/in/jasoncalacanis * Thank you to our partners: (10:05) Wistia -  Try Wistia for free at http://www.wistia.com/startups (18:30) CLA - Get started with CLA's CPAs, consultants, and wealth advisors now at https://claconnect.com/tech (29:28) Lemon.io - Get 15% off your first 4 weeks of developer time at https://Lemon.io/twist * Great 2023 interviews: Steve Huffman, Brian Chesky, Aaron Levie, Sophia Amoruso, Reid Hoffman, Frank Slootman, Billy McFarland * Check out Jason's suite of newsletters: https://substack.com/@calacanis * Follow TWiST: Substack: https://twistartups.substack.com Twitter: https://twitter.com/TWiStartups YouTube: https://www.youtube.com/thisweekin Instagram: https://www.instagram.com/thisweekinstartups TikTok: https://www.tiktok.com/@thisweekinstartups * Subscribe to the Founder University Podcast: https://www.founder.university/podcast

In this episode of The Restaurant Growth Show's Jose Report, Jose delves into the debate between all-in-one tech solutions and organically building your own tech stack in the restaurant industry. Exploring the benefits and drawbacks of both approaches, he discusses the evolution of all-in-one systems and the versatility of a personalized tech stack in 2024. The discussion also covers the emergence of a hybrid approach, with companies offering different solutions under the same roof. Finally, he prompts viewers to share their preferences and thoughts in the comments. 00:00 Introduction to the Tech Stack Debate 00:26 Exploring the All-in-One Tech Solution 00:49 The Pros and Cons of an All-in-One System 01:01 The Appeal of Building a Tech Stack Organically 01:17 The Challenges of a Self-Curated Tech Stack 01:26 Comparing All-in-One and Organic Tech Stacks 01:50 The Hybrid Tech Stack Solution 02:20 Conclusion: Balancing Innovation with Practicality 02:23 Engaging the Audience: Your Take on the Tech Stack Debate ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬  Audio Podcast Links Spotify | Apple | Google | Amazon | RSS | Download Leave your suggestions for new topics in the comments! We read every single one.

A record number of restaurant-tech companies could shut their doors for good in 2024, Juan George, co-founder of 858 Partners, tells Bloomberg Intelligence. In this episode of the Choppin' It Up podcast, George sits down with BI's senior restaurant and foodservice analyst Michael Halen to discuss difficulties facing companies that make “nice to have” restaurant technology, including raising capital, stalling top-line growth and falling valuations. He also comments on all-in-one solutions and explains why building proprietary tech isn't a serious consideration for most restaurant chains.See omnystudio.com/listener for privacy information.

Q-R codes, robots and artificial intelligence are taking on greater roles in the restaurant industry, but is it too much tech? - avoiding the phenomenon known as lifestyle creep and dealing with a shortage of painters by bringing in the robots.

Priyam Saraswat stands as the Co-Founder of Voosh, a testament to his innovative spirit and commitment to revolutionizing the restaurant industry. His relentless drive to push the boundaries of what's possible in the restaurant industry, combined with his strong technical acumen, has set him apart as a trailblazer in the realm of restaurant technology.On this episode, you'll learn from Priyam about:Managing third partyOff-Premise BusinessConsistency in HospitalityMore!Thanks, Priyam!

Guadalupe Garcia is the owner of Trompudo's Tacos, a fast-casual restaurant specializing in traditional tacos. Guadalupe was born and raised in South OKC. Guadalupe's parents, Marcelino and Esperanza Garcia are from a small rural town located in the municipality of Calvillo, in the state of Aguascalientes, Mexico. Guadalupe is 1 of 5 children. He and his four siblings grew up in and around the food service industry. In 1989, His father founded and opened Chelino's Mexican Restaurant. During his Junior and Senior years, Guadalupe attended Metro Technology Centers for Automotive Refinishing. Guadalupe enjoyed and excelled in the classroom, going on to win the SkillsUSA competition in 2012. After graduating high school, Guadalupe decided he would work in the family business. Guadalupe has a passion for the Restaurant Industry. Being a risk taker, the industry is a perfect match for Guadalupe, as it encourages thinking outside the box to beat the competition and remain relevant. Guadalupe is always looking to innovate with Trompudo's Tacos, whether through technology or the palate. He enjoys being able to share his passion and culture with his guests. His goal is to extend the experience of Trompudo's Tacos to as many people as he can. Trompudo's Tacos: Website: https://www.trompudostacos.com Instagram: https://www.instagram.com/trompudos_tacos Maverick Podcast:

FSTEC, the annual conference of foodservice information executives and technology vendors, was recently held in Dallas, featuring a wide array of technology and restaurant executives.Given that pandemic restrictions had eased and travel to conferences had increased this year, the 2023 FSTEC drew its largest number of attendees ever, organizers said.The program ranged for Innovation Forum, such as one sponsored by Olo that delved into making restaurants more personal with data, to general sessions that featured restaurant executives and their look at the future of technology in foodservice, from artificial intelligence to the use of new sources of information on customers.Of course, NRN senior technology editor Joanna Fantozzi was on the scene, and today she joins us to share what she learned.

The technology sector across multiple industries is facing mass layoffs amid macroeconomic uncertainty – from the tech giants like Amazon, Google and Meta, down to unicorn startups. Now restaurant tech seems to be joining them. After several years of new foodservice tech startups popping up and nabbing big investor checks seemingly every other day, the industry is experiencing a slowdown.In just the last couple of weeks, both Olo and Grubhub announced layoffs.Amid this flurry of activity, investors are wondering: has the food tech bubble finally burst?

Nextbite's next chapter, More layoffs in restaurant tech and Netflix has a pop-up in LA. All these headlines and more represent our thoughts and views on the world of restaurants, technology and off premise food in our round up of last week's hot news stories - subscribe today to The Digital Restaurant and register at www.deliveringthedigitalrestaurant.com for more bonus content.Timestamps:0:00 Introduction0:41 c3 gobbles up NextBite4:30 Delivery survey debunks some myths8:38 Olo and Grubhub layoffs - should we be concerned?13:32 Netflix serving up celebrity chef food16:04 The end of the latest ZumeArticles mentioned in the video:1. c3's hungry for NextBitehttps://bit.ly/3PhEpTWhttps://bit.ly/3JHuB2fhttps://bit.ly/447wjSi2. Delivery myths debunkedhttps://bit.ly/447wltoSupport the show

From Jimmy Johns franchisee to co-founder and CEO of ClearCOGS, Matt Wampler (pronounced wham-pler) worked harder, then smarter. Matt took the path of restaurant owner to consulting to founder after identifying a huge gap in restaurant analytics and never looked back.Order up a hoagie and kick back and relax for a fun episode with an even more fun guy this week. Connect with Jay on LinkedInhttps://www.linkedin.com/in/jayaigner/The First Customer Youtube Channelhttps://www.youtube.com/@thefirstcustomerpodcastThe First Customer podcast websitehttps://www.firstcustomerpodcast.comFollow The First Customer on LinkedInhttp://www.linkedin.com/company/the-first-customer-podcast/

Stefan Hertzberg is the SVP of Growth at ItsaCheckmate, an integrator between POS systems and online ordering channels for QSRs like Wendy's, Five Guys, and Jet's Pizza. In this episode, we'll talk about the recent M&A activity in the fragmented restaurant tech space, how operators can own their customer data on third-party delivery platforms, and the challenges facing many startups in the space. Watch on YouTube Join the HNGRY Newsletter

TIME SAVED + MORE DIALS WITH SEAMLESSToday's President's Club features Kyle Guffey of Bear Robotics, sharing how he sold robots to restaurants that ran food from the kitchen to the tables. He tells of his experience hitting one million dollars in sales within a year with the leads he found within Seamless.AI. SUBSCRIBE TO THE SALES SECRETS PODCASTITUNES ► https://itunes.apple.com/us/podcast/s...​SPOTIFY ► https://open.spotify.com/show/1BKYsQo...​YOUTUBE ►https://www.youtube.com/c/SeamlesscontactsTIKTOK ► https://www.tiktok.com/@seamless.ai THIS EPISODE IS BROUGHT TO YOU BY SEAMLESS.AI - THE WORLD'S BEST SALES LEADSWEBSITE ► https://www.seamless.ai/LINKEDIN ► https://www.linkedin.com/company/seamlessai/JOIN FOR FREE TODAY ► https://login.seamless.ai/invite/podcast SHOW DESCRIPTIONBrandon Bornancin is a serial salesperson, entrepreneur, and founder of Seamless.AI. Twice a week, Brandon interviews the world's top sales experts like Jill Konrath, Aaron Ross, John Barrows, Trish Bertuzzi, Mark Hunter, Anthony Iannarino, and many more -- to uncover actionable strategies, playbooks, tips, and insights you can use to generate more revenue and close more business. If you want to learn the most powerful sales secrets from the top sales experts in the world, Sales Secrets From The Top 1% is the place to find them. SALES SECRETS FROM THE TOP 1%WEBSITE ► https://www.secretsalesbook.com/LINKEDIN ► https://www.linkedin.com/company/sales-secret-book/ ABOUT BRANDONBrandon Bornancin is a serial salesperson (over $100M in sales deals), multi-million dollar sales tech entrepreneur, motivational sales speaker, international sales DJ (DJ NoQ5), and sales author who is obsessed with helping you maximize your sales success.Mr. Bornancin is currently the CEO & Founder at Seamless.ai delivering the world's best sales leads. Over 10,000+ companies use Seamless.ai to generate millions in sales at companies like Google, Amazon, Facebook, Slack, Dell, Oracle & many others.Mr. Bornancin is also the author of "Sales Secrets From The Top 1%" where the world's best sales experts share their secrets to sales success and author of “The Ultimate Guide To Overcoming Sales Objections.” FOLLOW BRANDONLINKEDIN ► https://www.linkedin.com/in/brandonbornancin/INSTAGRAM ► https://www.instagram.com/brandonbornancinofficial/FACEBOOK ► https://www.facebook.com/SeamlessAITWITTER ► https://twitter.com/BBornancinTIKTOK ►https://www.tiktok.com/@brandonbornancin 

Welcome back to the SVK Podcast, where we dived into the ever-evolving world of restaurant technology in our latest episode! We were thrilled to have an expert from Bitcoin Bay, a leading cryptocurrency and blockchain technology firm, as our special guest.In this episode, we discussed the impact of cryptocurrencies and blockchain technology on the restaurant industry. We explored how digital currencies like Bitcoin are revolutionizing payment systems and changing the way customers and businesses interact. Our guest shared valuable insights on the benefits and challenges of adopting cryptocurrency payments for restaurants, as well as the potential for blockchain-based loyalty programs and supply chain management.Don't miss this enlightening conversation where we explored the future of restaurant tech with Bitcoin Bay and discovered how cryptocurrencies and blockchain technology are shaping the industry. Be sure to catch the episode on Sysco Canada's Social Channels and follow us on your favorite podcast platform for more insightful episodes!--- Send in a voice message: https://podcasters.spotify.com/pod/show/svkpodcastnetwork/message

Join us for an enlightening episode of The Restaurant Tech Show as we explore the world of digital hospitality with our special guest, OpenTable. Discover how OpenTable's cutting-edge features, such as automated hosting and messaging, can revolutionize your service flows and elevate the customer experience at your restaurant.Dive into the latest innovations and proven features that have positioned OpenTable as a leader in the digital hospitality landscape. Find out which types of establishments can benefit from OpenTable's services, learn about their typical engagement process, and uncover how OpenTable continues to attract diners to your establishment.Tune in to this engaging conversation to learn more about OpenTable's role in shaping the future of restaurant technology and securing long-term success in the competitive dining industry. Don't miss this opportunity to gain valuable insights that could transform your restaurant business. Follow The Restaurant Tech Show on Spotify for more exciting episodes!--- Send in a voice message: https://podcasters.spotify.com/pod/show/svkpodcastnetwork/message

To recover from pandemic-era challenges, many restaurants are attempting to innovate with new technologies such as AI voice, mobile phone point of sale ordering systems, and drone deliveries. Are these efforts just experimental or will they be a part of our future dining experiences? Keith chats with Michael Atkinson, a noted leader in the restaurant technology space, to separate the wheat from the chaff. 

The collapse of Silicon Valley Bank could make venture debt more expensive and harder to get for restaurant tech startups, Jimmy Frischling and Michael Shatzberg, Managing Partners and Co-Founders of Branded Hospitality Ventures, explain to Bloomberg Intelligence. In this podcast episode of Choppin' It Up, Frischling and Shatzberg sit down with BI Senior Restaurant and Foodservice Analyst Michael Halen to talk about some cutting-edge restaurant tech startups that aim to eliminate pain points and reduce costs for restaurant owner/operators and their franchisees. They also comment on technology company valuations as well as QR codes, ESG, AI and robotics and automation.See omnystudio.com/listener for privacy information.

We are thrilled to announce that today we are hosting a tech show for the restaurant industry with the talented team from Notch as our special guests. Notch is a leading technology company that provides innovative solutions for the hospitality industry, and we are excited to showcase some of their cutting-edge tools and features that can help revolutionize the way we serve our customers.   We are proud to highlight how Notch's solutions can benefit your business. By joining the thousands of foodservice businesses already using notch's platform, you can painlessly automate invoices, payments, and orders digitally. This means you can save time, reduce errors, and enhance the overall customer experience.--- Send in a voice message: https://podcasters.spotify.com/pod/show/svkpodcastnetwork/message

Restaurant Tech w/ Juan George Part of the "Is This A Good Time?" series hosted by Brandon Barton.

Ben Leventhal has nothing if not good timing.  In 2004 the New York entrepreneur launched Eater at the dawn of the blogging era, back when food media was still mostly legacy publications and message boards.  After selling Eater to Vox, he went on to launch Resy in 2014 just as restaurants were beginning to bristle at the data practices of legacy online reservations systems such as OpenTable. He'd eventually sell his second company to American Express.  And now Leventhal is looking to create his third founder success story with the launch of Blackbird, a company which he describes as “a new loyalty, membership, and payments technology company.” In this episode, we discuss Ben's journey from those early days, how evolution of food media, the changes to reservation and other restaurant tech platforms, and how he envisions Web3 and other new technologies could change the game for small and independent restaurants.  You can find out more about Ben's new company at Blackbird.xyz. 

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.

As we head into online ordering season, Alex and Jose from Moduurn are going to break down how restaurants can thrive this fall and winter season by reducing commission fees, building brand awareness with guests and providing an exceptional digital ordering experience. Subscribe and Follow The SVK Network --- Send in a voice message: https://anchor.fm/svkpodcastnetwork/message

In this Episode, I (@Jivraj Singh Sachar) speak with Ankit Mehrotra, Co-Founder & CEO of Dineout ($200 Mn exit to Swiggy). Dineout is of the pioneers of the Indian restaurant industry having digitised multiple aspects of the value chain, uncovering massive restaurant footprint and value add. Ankit along with his co-founders has gone through a very interesting decade long journey to build out Dineout. In 10+ years they have added multiple companies to their business suite, expanded product offering on both the B2C and B2B sides, fought the COVID wave and finally gotten acquired by Swiggy, recently. The next 60 minutes is an absolute masterclass for anyone fascinated by the restaurant industry. Ankit shares the entire story of Dineout, including the early days, the ups and downs & the eventual acquisition. We also discuss what it means to run a restaurant and understand the components required to scale it. And we decode how Dineout managed inorganic growth both as an acquirer and an acquired org, alongside many other very interesting business lessons. $200 Million Exit after 10 years of Business Brilliance, this episode is a true testament to the building journey and what happens in the background. Stick around for the entire episode for incredible insights, but before we get started here is a quick word about our sponsor: Stride Ventures, which is one of India's leading Venture Debt Funds, becoming synonymous with innovative startup financing in India. Stride provides comprehensive solutions, going beyond venture debt, to cater to distinctive challenges faced by high-growth and inherently strong businesses, backed by leading institutions. The fund has a portfolio of over 60+ diversified companies, having deployed more than Rupees 1500 Crore to date. In just over two years, Stride Ventures has emerged as the preferred venture debt lender in the Indian Ecosystem. To know more about this phenomenal fund, visit - https://strideventures.in/ Hope you liked the 127th Episode on the Indian Silicon Valley Podcast - Transforming the Indian Restaurant-Tech Ecosystem! That was it from this Episode, thanks again for tuning in! :) If you liked the episode, do share with your friends or drop us a quick review! Also, do follow us on social media to stay updated with all new episodes: Twitter: https://twitter.com/isv_podcast LinkedIn: https://www.linkedin.com/company/indian-silicon-valley-podcast/ Instagram: https://www.instagram.com/indiansiliconvalleypodcast/ Gallery of all Episodes: https://airtable.com/shrTOFf1z5UT0q9p8 You can also subscribe to the YouTube Channel of the Podcast : https://www.youtube.com/c/IndianSiliconValley/ "If you never try, you never know" Stay Tuned, Keep Building.

This week we talked restaurant tech news with Kristen Hawley, friend of The Spoon and editor of Expedite. We talked about the current state of web3 and restaurants, the evolution of the ghost kitchen, Subway's smart fridges and resilience of the delivery business.  Enjoy!

The rate of restaurant tech evolution seems to get faster and faster, with consumers adopting new behaviors and desires with every new app they download. How can restaurants keep up with market demands and use tech to make their business more efficient and profitable? On this episode of Tech Bites, host Jennifer Leuzzi talks to Meredith Sandland and Carl Orsbourn, the authors of Delivering the Digital Restaurant. Using first- hand accounts of food industry veterans and start-up entrepreneurs innovating the future of food, the book explores the massive disruption facing American restaurants today and a roadmap to successfully navigate today's digital environment.Photo Courtesy of Delivering the Digital Restaurant.Heritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

Join Chris and Jay as they look to break down the latest and greatest in restaurant tech. We have a fantastic show lined up for you where we get to talk with Star POS, a leader in the hospitality and retail POS systems. As we're coming out of a busy summer season, Victor from POS systems is going to help us look forward to this fall and winter seasons and the trends that restaurant owners should pay attention to. learn more at www.starpostech.com Subscribe and follow the SVK Network --- Send in a voice message: https://anchor.fm/svkpodcastnetwork/message

Customer is king when it comes to the restaurant industry, so who better to take lessons from how technology can create a unified marketing experience than Seth Temko, Restaurant Tech innovator?Key talking pointsWhat is a unified marketing experience, and why is it important?Customer expectations, and how technology can help you meet them.What the future holds, and outside-the-box thinking for technology.

Brandon Barton is the CEO of Bite, a digital ordering software startup specializing in dynamic drive-thru displays and kiosks for QSR and fast casual brands. In this episode, we'll talk about the future of on-premise dining, how personalization is improving his customers' top-line growth, and of course, his hot takes on the latest trends within the broader intersection of food and technology.

A lot of marketing and tech talk packed into this one! Jaime Oikle of RunningRestaurants.com gets with Phil Crawford, CTO at CKE Restaurants, parent company of Carl's Jr and Hardee's including... Pandemic impacts on QSR -- Importance of push to tech -- Loyalty & Rewards -- Drive thru opportunities -- What's coming with AI & Robotics -- Ghost Kitchens -- Digital ordering, menu boards & kiosks -- Future growth -- and more... Lots of good stuff in this one...Check out the episode... Find out more at https://www.carlsjr.com, https://www.hardees.com & https://www.runningrestaurants.com. (Editor's Note: The session was recorded in May 2022 & aired in August 2022. At one point, the interview mentions Matthew Walls as head of development. Mr. Walls is no longer with the company.  The end of the interview mentions an upcoming movie promotion tie-in. That was related to the release of Jurassic World Dominion.)

I've been messing around with hospitality technology as it started developing in the mid 80's. At that time, most programs were centered om enterprise systems, meaning bean counting programs.   The ever-present digital marketing we know today was in its infancy then. Restaurant owners and end users were left out of the development process that was obviously built by graphic artists and code writers rather than users. So it came down to a lesser of two evils decision for most operators when it came time to invest in this new digital world. Do I look for the cheapest solution or the easiest to use solution? The problem was that either answer was wrong. Operators were left with high startup costs and complex training for the management team. Fast forward to the post pandemic heavily bruised restaurant business of the 21st century and every day it becomes clearer to both operators and programmers that in order to strive in the industry, operators need to make marketing, catering and online ordering digitally driven. So, this is a perfect time for Popmenu to come along with operator driven programs and designs to give the operator a leg up over the competition. Brendan Sweeney is leading his company to be the go to digital marketing experts. CRM – customer relations management On Prem – on premise sales (dining room, counter etc) Off Prem – off premise sales (take-out, delivery, catering etc.) SMS – short text messages, primarily mobile to mobile Music; Times We Had – Mid Night

Smarter security video / Security video insights and analytics for restaurants and other hospitality locations. SVK Guest: Jim Farrell, VP, Sales and Partnerships @ Solink Subscribe and Follow the SVK Network on all social channels... The only Live Daily Foodservice Show... --- Send in a voice message: https://anchor.fm/svkpodcastnetwork/message

In this episode of The Spoon, we are joined by long-time restaurant and restaurant tech journalist Nancy Luna. We thought we would have Nancy on to compare notes about some of the challenges we've seen in the last few months in restaurant tech. Some stories we discuss on the show include: -NextBite's layoffs -The shutdown of Chowbotics and pizza robot pioneer Pizzametry looking for a buyer -the state of ghost kitchen players -QR code startup Sunday and their fast-burn through funding and pull out of markets -and Much More! As always, you can find more Spoon podcasts at www.thespoon.tech via Knit

Jordan Thaeler doesn't mince words when it comes to the business of restaurant and retail technology business. Anyone who reads Thaeler's Reforming Retail, which he does in addition to running a retail payments analytics and consulting business, knows that Thaeler likes to break down the cost economics and associated business models of some of the biggest names in restaurant tech. In this episode of The Spoon Podcast, we talk about: -The overall restaurant tech market space and why there aren't more publicly traded companies in this market -How point of sale is still the focus and starting point for the digital transition for many restaurants -The ghost kitchen and virtual brand space -Jack Dorsey's fixation with crypto and the potential impact of Web3/crypto on restaurants -Lots more! You can find more Spoon Podcasts at www.thespoon.tech via Knit

In this week's episode of FranchisOR Bust, LSM CEO Trevor Emerson speaks with Justin Egan, Co-Founder, CMO and Head of Restaurant Tech at Wing It On!®   It's always insightful to speak to individuals who are still in the emerging space; there is so much to understand about how culture and goals are being set, and these are pivotal to the franchise space and how you're looking to grow.   In this episode, Justin discusses: How his life's work, Wing It On!® began How the culture of passion gets integrated into the franchise How Wing It On!® can disrupt the current market for wings Flexibility and directionality at the beginning stages Why Wing It On!® is recognized for its high-quality wings Connect with Justin Egan: https://www.linkedin.com/in/justinegan/   Learn more about Wing It On!® at https://wingiton.com/franchise/ This episode is brought to you by LSM.   At LSM, we understand the needs of business owners, and facilitating those needs is our top priority. More than just a digital marketing agency, LSM is a true partner, and we consider ourselves to be an extension of your team.   With LSM by your side, you can trust that our dedicated team of specialists will be bold in the strategies we employ, always consider industry best practices, and take pride in the results we produce. Why? Because your goals are our goals, and your success is our success. Find out how you can take your business' online marketing to the next level at https://lsm.works/

Chad Horn, Co-founder and COO of Devour, is bringing restaurant tech to a whole new level. Devour is the first  web3 payments, NFT and rewards platform catering to restaurants and their guests. Chad has paved a people-oriented career and is bringing the immense opportunities of Web3 technology to restaurants. Chad's episode is only the tip of the iceberg when it comes to the changes coming for the restaurant industry. You don't want to miss out.On this episode, Chad and Host Zack Oates discuss: Digital AssetsOwning your dataWeb3The future of restaurant techMoreThanks Chad!

In a bid to position its brand as more tech-forward — and, in the process, foster new culinary innovations — Chipotle today announced the launch of Cultivate Next, a venture fund run by Curt Garner, the restaurant chain's chief technology officer.

I had fun chatting with Adam Garfield, VP of Restaurants at WIX. Wix is best known for easy to build websites so for sure we talked about that. But I also probed Adam on what's new with effective restaurant websites and it's amazing where things have come. I date myself in the episode when I talk about building websites with code by hand back 20+ years ago, but so much is different these days. We shared website tips and dug into Wix's new partner program called DoorDash Drive which lets restaurants plug their delivery right into the DoorDash network of drivers for a FLAT FEE, something I found very interesting...and I think operators will as well. Lots of good stuff...Check it out... Find out more at https://www.wix.com & https://www.runningrestaurants.com.

​​Meredith Sandland and Carl Orsbourn are co-authors of the new book Delivering the Digital Restaurant: Your Roadmap to the Future of Food, which explores the massive disruption facing American restaurants through first-hand accounts of food industry veterans and start-up entrepreneurs innovating the future of food. Combining sociological observations, rich industry data, and insider knowledge, Delivering paints a picture of how food is evolving and how leaders, owners, and operators can successfully innovate and meet the new consumer demands to capitalize on the opportunities ahead.Meredith Sandland spent two decades in consulting, corporate strategy, and restaurant development. After building 1,000+ restaurants as the Chief Development Officer at Yum! Brands' Taco Bell, Meredith observed that the on-demand economy was starting to affect restaurants. Meredith joined ghost kitchen start-up Kitchen United as employee #4 to create their business model, raise initial capital, and serve as the public face of the GV (Google Ventures)-backed disruptor. Carl Orsbourn led BP-owned ampm and its billion-dollar grab-and-go food and beverage offering across the brand's 1,000+ convenience retail locations. At BP, Carl obsessed over consumer convenience and transformed ampm's fresh food offerings to deliver record growth. In 2018, Carl joined Kitchen United to lead Operations, working with restaurant brands to reinvent an operating system that capitalized on the rapidly changing face of food delivery. Carl & Meredith created Delivering the Digital Restaurant's online companion, LEARN.DELIVERY, to help restaurants succeed in the digital economy. Learn. Delivery provides access to tools designed by leading experts that enable restaurants to chart their own path to digital maturity.

Meet Sunday, a platform that raised $100 million in September and is looking to create the world's fastest and easiest way to pay at restaurants. CEO and co-founder Christine de Wendel joins the QSR team to chat about the company's future, and where the industry is headed as a whole coming out of the pandemic.

S.P.A.R.C. Technologies visits and shares the future of Restaurant robotics. To watch this episode on YouTube click here: https://youtu.be/OBdTFpfA0KA Follow and subscribe to the SVK Network on all Sysco Canada's Social Channels. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Michael Liu has over 15 years of F&B and food-tech experience. Prior to joining JustKitchen he held the role of Head of Commercial for Deliveroo in Taiwan and prior to that, he was COO of Supreme Café Group and Director of Operations for Waves Coffee International.

Great episode with Dave Dittenber, CEO of BYOD on how their AI tech is helping restaurant operate more profitably. In addition to running a tech company Dave is an operator of several concenpts in Michigan so he's dealing with all the same issues and challenges that you face at your restaurant. We got into... - How Dave grew up in and fell in love with the restaurant business - How COVID has impacted their various operations - Ways they pivoted and adapted to successfully navigate the crisis - The foundation and starting point for BYOD - How long-time operators look at increasing efficiencies to boost profits - Why having too many different types of technologies is bad for your restaurant - How getting the tech to talk to each other is a big win - How emerging technologies like machine learning & AI are helping to make real-time decisions - How their Alexa like MABEL assistant is helping restaurants with their operations Lots of good stuff...Check it out...Find out more at https://www.byod.ai & https://www.runningrestaurants.com.

Michael Schatzberg, aka Schatzy, Managing Director for Branded Restaurants, and the Founder and Managing Partner of Branded Strategic Hospitality. Michael has over 35 years of marketing, brand development, management and hospitality experience. He started working at Duke's in 1995, and went on to turn a single concept restaurant into a multi-unit Hospitality Group - opening up a second Duke's location in Manhattan, and re-branding Big Daddy's from a 1969 soda shop into a twist on the classic American diner. Michael runs two Big Daddy's and two Duke's locations in Manhattan and advises many start-up hospitality technology companies though Branded Strategic. Connect with us! Subscribe to my YouTube Channel Follow the show over on Instagram Join our mailing list Catch all the good stuff over on TikTok! Want to Schedule A One-on-One with Kyle? Whether you're a restaurant owner who wants to take a deeper dive into a particular subject, or may you're thinking of starting your own restaurant, food truck, or ghost kitchen and want some insight or advice - click here to schedule a one-on-one with me. Support Our Sponsors The National Restaurant Owners Podcast is a complete labor of love - which means I would love it if you guys support our sponsors by clicking the link in my bio and using my referral code, so we can keep the lights on over here, and you can save $$$! 7Shifts - Head over to their website, and receive THREE months! Tap The Table - DM me TTT (@kyleinserra) - For a risk-free, 60 day trial! BentoBox - Head over to their website, enter code Fou6- for 50% off your set up fees. --- Send in a voice message: https://anchor.fm/restaurantowners/message

Nick Bogacz is the President and Founder of Caliente Pizza & Draft House, a bar-restaurant located in the Pittsburgh region. ​With over 20 years of experience in the industry, he opened his first location in 2012 and has grown quickly to the 5+ locations today. Bringing in a gourmet chef as his top pizzaiolo, Caliente's pies have received national and worldwide acclaim, including the World Championships at the Pizza Expo for three years in a row and The Best American Pizza at the World Pizza Championships in Italy. Nick is also the author of the book The Pizza Equation: Slicing Up How to Run a Successful Pizza Enterprise and podcast host of the Business Equation Podcast.

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.

Wondering what the latest technology is in the restaurant industry? Tune into episode of “The Restaurant Tech Show” with co-host Chris Beaudoin from App8 as we learn more about the amazing Cheddrsuite Restaurant Management Program. To watch this SVK episode click here for our YouTube Channel: https://youtu.be/fXfdiKMMXMs Check out Cheddrsuite: www.cheddrsuite.com www.facebook.com/Syscocanada www.youtube.com/c/SyscoCanadaChannel Follow and Subscribe to the SVK Network...

Great episode with Savneet Singh of PAR Tech about how restaurants can best use technology today. We packed quite a bit into our @ 20 minute conversation, including... - What's the biggest hurdle in making tech work better for restaurants. - What are the important things that POS systems bring to restaurants today. - How restaurants can take better advantange of the data from their POS systems. - Key learnings around COVID as it relates to a new emphasis and focus on technology. - Trends and tips related to 3rd party ordering and delivery. - What some of the best practices around loyalty are to drive additional business successfully. - Why it's important to understand how the 80/20 rule applies to your restaurant customers. Lots of good stuff...Check it out...Find out more at https://www.partech.com & https://www.runningrestaurants.com.

Nadav Solomon is the Co-Founder and President of Tabit Restaurant Technologies, a cloud-based point of sale and tableside ordering system. Nadav ​​was a former Lieutenant commander for Israeli Navy in charge of all command and control systems and before studying biotechnology and food engineering. He co-founded Tabit in 2014 with Barry Shaked.

When Steve Simoni originally started BBot, the idea was to create restaurant robots, But things don't always go as planned, and for Simoni and BBot, that's a good thing since BBot is a fast-growing restaurant tech software startup. Mike and Steve catch up on all things restaurant tech, including ghost kitchens, virtual restaurants, the food metaverse and, yes, restaurant robots. Enjoy! via Knit

Shahpour Nejad immigrated from Iran to the USA at 16 years old where he attended high school and college. During his college years, he began working at a local pizza restaurant where he gained a passion for the pizza business. Although Nejad earned a bachelor's degree in mechanical engineering, he decided to pursue his love for pizza and opened Pizza Guys with his partner, Reza Kalantari. The company has grown from a single store operation opened in 1986 to over 75 locations in three states. 

Matt Rolfe is a coach, speaker, bestselling author, and entrepreneur who mentors the top 10 percent of the hospitality industry in unlocking their true potential. With a primary focus on personal development, Matt enables high-performing leaders to build unified teams and effectively delegate responsibilities for maximum growth. He is the founder of Results Hospitality and Westshore Hospitality Group, where he has worked with hundreds of leadership teams throughout North America. Beginning his career with companies like Bacardi and Labatt/Anheuser-Busch, Matt is an industry expert dedicated to helping leaders examine the human element of their business and execute effective team-building strategies unique to their needs. Matt lives in Toronto with his wife Lindsay, their two children, and their golden retriever.  

Executive Chef Joshua Karther brings years of experience to Hyatt Lodge Oak Brook. Born and raised in Kansas City, Missouri, Chef Karther graduated from Northland Career Center with a degree in Culinary Arts in 2002. Chef Karther joined Hyatt Lodge Oak Brook as Sous Chef, moved up the culinary ladder and was appointed Executive Chef in 2021. With each dish he creates, he strives to be innovative and cutting-edge, providing guests at Hyatt Lodge Oak Brook with an exciting and ever-changing culinary experience. Outside of the restaurant, Chef Karther volunteers for Feed my Starving Children in Naperville, IL, a nonprofit dedicated to feeding children and empowering communities, and a cause close to his heart. 

In this episode, Duncan and I talk about what might be behind Musk's latest tweet and how restaurants have had to change over lockdown.

Today, Olo is a billion-dollar company with a captivated audience of restaurateurs excited about the future of restaurant tech. But the story of Olo and its founder, Noah Glass, is far from an overnight success. Noah has spent the last 16 years evangelizing the merits of restaurant tech to an industry unwilling to change. But he never lost hope and he never gave up. And I can only imagine that a man with that kind of vision and that kind of fortitude must have a clear vision of what's coming next for all of us. Today we talk about the future of restaurants and restaurant tech. TIME-STAMPED SHOW NOTES [2:25] The ripple effect that planted a seed: Lessons learned from Silicon Valley [5:11] Finding the courage: seizing the opportunity to realize a vision [8:38] Evolving an ideology: rallying the troops and doing good while doing well. [11:50] Evolving a leader: the challenges of scaling and having faith in your partners and values. [16:38] How one restaurant Dallas, TX changed Olo's framework. [22:08] Embracing the Digital Age: Is the industry backsliding as we lean into tech? [24:20] Imagining the future of the restaurant industry: [27:25] Turning the tables: The kind of restaurant Noah Glass would open. [31:15] The North Star metric: Customer lifetime value and what it means for your restaurant. That's Noah Glass. For more on OLO visit https://www.olo.com FULL COMP is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.

Mark Canlis joined his family's restaurant, Canlis, in 2003 after graduating from Cornell University. He officially took over the company with his brother, Brian, in 2007. Since then, they've continuously worked towards putting other people first and understanding what it truly means to turn towards one another in hospitality. This pursuit is what has allowed them to successfully pivot more than a dozen times during the pandemic. Canlis has received 22 consecutive Wine Spectator Grand Awards, has been nominated for 15 James Beard Awards, and won three James Beard Awards.

OneDine CEO and industry thought leader Rom Krupp joins the QSR magazine team this week to talk all things digital, and how COVID-19 ushered in a decade of innovation in 19 months. From QR codes  to the real dangers of third-party delivery to a rash of IPOs,  we take an unscripted look at the hottest topic in the restaurant industry's evolution today. Plus, Wendy's is roasting McDonald's (again).

Ashish is the CEO and CoFounder of POSist- He has scaled the company from a two-member team to 100+ employees, serving over 9,000+ leading restaurants in 32 countries.- Ashish is a rare combination of a Technocrat and Restaurateur. He kick-started his entrepreneurial journey in 2007 by founding a telecom company right out of college, serving all major telecom operators in India for value-added services.- A side investment in a restaurant out of passion brought him to building a tech solution to automate his restaurant business, resulting in founding POSist Technologies in 2012.- What began as billing software, is now a leading cloud-based restaurant technology platform suited for restaurants of all sizes. Ashish has over 15 years of experience in scaling and leading the Product, Marketing, Sales, Support, and Customer success functions.You can learn more about Posist at https://www.posist.com/

In this episode of Startup Hustle, Matt DeCoursey and Ashishh Desai, Sales Director of Menufy talk about how to stand out in a crowded industry. Find Startup Hustle Everywhere: https://linktr.ee/startuphustle This episode is sponsored by Full Scale: https://fullscale.io/ Learn more about Menufy: https://www.menufy.com/ See omnystudio.com/listener for privacy information.

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

The Spoon gang got together this week after a little summer break to talk about some of the top food tech stories of the week, including: -JOKR and Too Good To Go Team Up to Help Eliminate Food Waste with Mystery Boxes -You Can Now (Finally) Preorder The Tetra Countertop Dishwasher -Helaina is Developing Immune-Boosting Breast Milk Through Precision Fermentation -Lunchbox Acquires Online Restaurant Marketplace Spread -A Look at the Restaurant Tech Innovators at Restaurant Tech Summit As always, read about these stories at The Spoon and listen to more podcasts wherever you get your podcasts. via Knit

Mario Vivas is the founder and owner of Criollas, an authentic Argentinian empanadas restaurant located in New York City's Columbus Circle in the Turnstyle Underground Market. Vivas founded Criollas in December 2020, using inspiration from his grandmother's family recipes. Vivas lived with his grandmother, Stella, in Buenos Aires,  while attending college. During this time, he began making empanadas alongside Stella, learning how to perfect the family recipes which are now staples of the Criollas brand, carrying on an Argentinian tradition.  Vivas founded Criollas in the midst of the COVID-19 pandemic with the aspiration to bring his Argentinian culture to the United States. He, like so many others in New York City, faced the difficulties of the pandemic with determination by honoring his heritage and overcoming adversity while one of the largest cities in the world closed for several months.  Known for his big smile, Vivas attended dental school in Buenos Aires - during which he lived with his grandmother - ultimately moving to New York City where, like many ‘new' New Yorkers, he held several contract jobs at one time. Ultimately, he realized his true passion was food, as it was a large part of his culture, roots and family background. Five years later, Vivas started his own catering company, working with large corporate clients across the city. Due to the COVID-19, Vivas' catering company had to close its doors. He quickly pivoted, offering private catering for some of his former clients and his business grew through word of mouth. It is then, that the idea of Criollas was born, when he realized his private catering clients enjoyed his empanadas the most. Criollas was born from his grandmother's traditional Argentinian family recipes, highlighting the country's clean and delicate flavors, textures, and aromas that now fill the Criollas kitchen. Vivas enjoys traveling back to Argentina regularly to visit his family and friends. He is currently working on growing Criollas' to bring comfort food to people's homes across the country. “Empanadas are a food that brings people together - I want Criollas to help bring people together again,” Vivas explains. “Empanadas have always brought every social class together in Argentina. It's considered the "popular food": no matter your background,  this belongs to everyone. 

Big wig alert! Phil Crawford is the Chief Technology Officer at CKE Restaurants, Inc., which owns Carl's Jr. and Hardee's. He's currently in the midst of revitalizing their brand through innovation on the user-side and the back-end. Phil has also been the CTO at Godiva Chocolatier, CIO at Shake Shack, and CIO at Yard House Restaurants. On this episode, Phil and Zack discuss: Evaluating tech for your restaurantDoing what's right for you and not copying othersExamples of failing fastPersonalizationMoreThanks Phil!

David “Rev” Ciancio is a Hospitality Marketing Consultant, and customer and technology evangelist with more than 20 years of experience in B2B digital marketing and business development, specializing in hospitality marketing, content, local SEO, reputation management, and influencer marketing.

Ordering food from restaurants via apps has gone through a revolution in the past year. Stephen Gladney (the Sales Nerd) and Justin Barber (the Tech Nerd), co-founders of a fantastic new technology called OrderNerd join us today to share trends on third party delivery, ghost kitchens, and consumer data.   Thanks to Northeast Color, iPost, and Oneupweb

Desi Saran is the Founder and CEO of Sweetberry Bowls, a healthy, fast-casual concept based out of New Jersey. Since its founding in 2017, Sweetberry Bowls quickly grew to 20 restaurants across the United States including units across South Carolina, North Carolina, Virginia, and Pennsylvania.

The journalists joining us this week were:Joe Fassler - The Counter (https://thecounter.org/agrivoltaics-farmland-solar-panels-clean-energy-crops/)Sarah Mock - freelance (https://sarah-k-mock.medium.com/no-your-great-grandfather-did-not-know-how-to-fix-our-food-system-83775d4f1852)Larissa Zimberoff - Bloomberg and freelance (https://technicallyfood.substack.com/p/gene-editing-our-precious-tomato)Sonalie Figueras - Green Queen Media (https://www.reuters.com/article/us-impossible-foods-m-a-exclusive-idUSKBN2BV2SF)Alicia Kennedy - Eater and freelance (https://www.eater.com/22315684/vegan-cheese-history-ingredients-process-grocery-brands)Kristen Hawley - Expedite (https://www.expedite.news/p/tock-to-squarespace-for-400-million)Elaine Watson - Food NavigatorUSA (https://tinyurl.com/35sa4rv3)Ximena Bustillo - POLITICOMegan Poinski - Food DiveErrol Schweizer - Forbes and TheCheckout Podcast

- What will the "Restaurant of the future" look like? - Which role will Restaurant-Tech play? - Which role can the sustainability play and what's Deliveristo commitment? - What are Deliveristo's plans for the future? We asked these questions to Ivan Aimo cofounder and Ceo of Deliveristo

Welcome to the 7shifts Restaurant Growth Podcast, where we sit down with the best minds in the restaurant industry to inspire you with new ways to improve your business. The 7shifts Restaurant Growth Podcast, is hosted by Dominick "D.J." Costantino, 7shifts' Content Writer. About Preston Junger Preston is an optimistic entrepreneurial-minded sales leader, advisor & board member with international chops. Raises the bar for success with a unique perspective and commitment to building & growing with execution from the ground up. Excels in coaching & inspiring others to rally around a common mission to get things done utilizing the resources you have. A lifelong builder & believer in creating impact-based solutions and working with great people to grow businesses, Preston is currently Vice President of Sales & Head of U.S. Operations for 7shifts, the leader in simplifying labor management and improving performance for restaurants, freeing up time for managers to focus on serving their customers. Prior to 7shifts, Preston provided experience from Apple, Yahoo! & IAC (Evite, Citysearch, Ticketmaster, Match.com, Expedia, and others) to build and scale Yelp's business from $2MM to $700MM in annual revenue, and 80 to 4,000 employees from 2008 through 2016. Preston also formerly co-founded Mile Square Labs as a startup consulting company and is currently a board member for the company, which consists of 30+ expert advisors providing hands-on business consulting, sales and customer success guidance for early-stage to scale-up companies in Europe, Scandinavia, South America & North America. Through his work, Preston has advised, mentored, coached or worked directly with 200+ company founders, investors and accelerators helping them grow their businesses and expand into new markets and segments. About 7shifts 7shifts is a labor management software designed for restaurants. We help managers and operators spend less time and effort scheduling their staff, reduce their monthly labor costs and streamline team communication. The result is simplified labor management, one shift at a time.

In this episode of The Barron Report, host Paul Barron sits down with Michael Schatzberg and Jimmy Frischling, the co-founders and managing partners of Branded Strategic Hospitality. Barron, Schatzberg, and Frischling explore how technology is changing the landscape of the restaurant and hospitality industry.

My guest today on the Automate & Grow podcast is Brian Deck the CEO of Smooth Commerce. While many businesses have struggled during COVID, Smooth is one which has growth rapidly and dramatically as demand for its restaurant commerce platform has exploded. Enabling restaurants to implement profitable order ahead, loyalty and app based transactions has …

The ex founder & CEO of Hummus Bros, discusses the Tenzo journey so far and the future of restaurant tech industry. Are you a non conformist? This episode is for you. From a computer science major at Cambridge to restaurateur to tech entrepreneur, Chris shares insights into his career journey. Want to hear more about the restaurant space: head to 'In the Soup', the podcast hosted by Chris.

The Restaurant H.E.L.P. podcast is a dedicated resource for industry operators working to prepare for the future. This series provides best practices, tactics, and innovative approaches from some of the top minds and experts in the industry.In this episode, we sit down with Charles Dottore, a culinary associate director for CSSI Marketing + Culinary, and Nick Kokonas, the chief executive officer of Tock. Dottore and Kokonas discuss some of the recent innovations within the restaurant technology space.

Kelly MacPherson, former CIO of Restaurant Brands International, Hard Rock Cafe, and other massive brands, gives 4 insights and other info about restaurants post-COVID-19 in this knowledge-packed episode of Give An Ovation.

“In India, dining out is an event, smallest of things can ruin it, and smallest of things can make it better”– Ankit MehrotraAnkit's tryst with entrepreneurship got ignited when he overcame his fear of failing an exam. The boy who grew in the bylanes South Delhi went to the University of Essex to pursue his engineering, chased his love for finance to got a CFA charter and did odd jobs to survive, before he became a successful investment banker.  And then he quit it all and came back to India to start Dine Out with two of his childhood best friends.  Today, Dine Out is one of India's largest Dining and Restaurant Tech platforms that processes more than 100M diners and $800mn worth of transactions across its network of 50,000 partner restaurants in 20 cities. In this episode of Founder Thesis, Ankit talks about being a young professional during the 2008 recession, conceptualising Dine Out, starting out, his acquisitions and creating an ecosystem for the food industry in India  The key takeaways are… How do you take an idea from concept to business What common mistakes that start-ups typically make How you to keep yourself focused on the vision with which you started What does it take to understand the niche that you operate in  How do you create new avenues within your industry

During this episode of Tech Qualified, Tristan Pelligrino and Justin Brown chat with Stacey Arenson, the Marketing Director at Chowly. Chowly is a restaurant tech company that integrates third-party online ordering platforms with restaurants’ point of sale (POS) systems. During the episode, Stacey discusses what it’s like handling marketing with restaurants during the pandemic, pinpoints some of the company’s initiatives with content and highlights how she diversified the overall marketing strategy.   Episode Highlights: Initially, Stacey discusses her background in B2B tech and what brought her to Chowly as a Marketing Director She discusses the primary value proposition of Chowly which helps restaurants avoid the manual entry of third-party delivery orders Restaurants have been one of the hardest hit industries after social distancing measures were put into place  At the beginning of the year, one of the main objectives of the company's marketing activities was to ensure that every single person in the restaurant industry knew who they were When coming on board, Stacey focused on diversifying the portfolio of their marketing initiatives and trying to get in front of restaurants in every way possible using a variety of channels When developing content, the team always starts with the customer... What are they interested in? What are they going to look for? How can we start the conversation? The organization’s thought leadership hasn’t been a quick process, it takes time to get in front of people and build awareness As a start-up, Stacey looked to hire people that would hit the ground running and have an immediate impact on their marketing projects Stacey walked through the customer journey for prospects who engage with Chowly Stacey works very closely with the sales team and arms them with the collateral they need to engage with prospects along the journey Stacey leverages feedback from the sales team to create a lot of the ideas for content Case studies have proven to be a very effective form of content across both marketing and sales  Chowly launched a COVID-19 relief package for restaurants who are trying to get on the platform - restaurants had to make the choice to either close or shift to delivery - and this was really helpful to their situation Key Points: Right now, the organization is focused on what's going to be helpful for the restaurant industry instead of selling products. During the current situation, Stacey and her team are planning marketing activities using two-week increments versus longer timeframes such as quarterly or even annual strategies. It's important to not just talk about what everyone else is talking about, Chowly aims to be the first to bring their ideas to the table. Resources Mentioned: Stacey Arenson: LinkedIn  Chowly: Website Motion: Ultimate Thought Leadership Course for B2B Tech Companies

Maria Loughlin, VP of Engineering at Toast, discusses restaurants adaptation to new technology, her approach to building and supporting a team, and providing better business opportunities & education to their clients. Toast (https://pos.toasttab.com/) Toast.org (https://toast.org/) Maria on Twitter (https://twitter.com/MariaLoughlin) See open positions (https://goo.gl/AAazrT) at thoughtbot! Become a Sponsor (https://thoughtbot.com/sponsorship) of Giant Robots!

The Voice's Will Breman drops in and promotes his upcoming benefit concert at Alcazar Theater in Carp January 12 2020 7 pm AND... - 20/20 Restaurant Trends - Ghost Kitchens - Gen Z & Your Restaurant - AI & Restaurants - The future is here, how does your restaurant stack up? - Delivery is the new business model to offset your high restaurant overhead - pivot now Join our good friend Maz Jobrani as he knocks away the lbs in the #MazChallenge - Join him! www.mazjobrani.com A special night with Will Breman (of The Voice ) joined by his talented friends showcasing their songs and fun duets with Will at the lovely Alcazar Theatre. Featuring Will and his Band, Kat Hammock, Shane Q, Lauren Hall, Conner Cherland, Carly Rae Powers (The Brambles). To benefit Hearts Therapeutic Equestrian Center Santa Barbara. Presented by Santa Barbara Music Foundation and Ones To Watch Presents GENERAL SEATING. DOORS OPEN AT 7PM SHOW STARTS AT 7:30 THIS WILL SELL OUT GET YOUR TICKETS NOW! thealcazar.org www.willbremanmusic.com

This is Part II of our Restaurant Trends 2020 podcast.  Listen to the first episode to get all of the Restaurant Tech and Food trends for 2020. For more information on this podcast, check out our show notes. If you liked this episode, please leave a review in iTunes.  It really helps us to get the word out and share it on our Facebook page. For Free Tools  to build your Restaurant business, check out our free tools page.  We've helped restaurants around the world build the Restaurant that they always wanted with our tools.  Our free booking tool has taken over $25,000,000 in seats booked.

Robert Guarino is the CEO of 5 Napkin Burger. He joins host Andrew Rigie to discuss how he makes training videos, why he calls himself "head coach" instead of CEO, and the brewing Grubhub controversy.You can follow the NYC Hospitality Alliance on Instagram and Twitter (@thenycalliance) and Andrew Rigie on Instagram (@politicalfoodienyc) and Twitter (@andrewrigie). See acast.com/privacy for privacy and opt-out information.

Sanjay Sauldie, geboren in Indien, aufgewachsen in Deutschland, studierte Mathematik und Informatik an der Universität Köln. Er ist Direktor des Europäischen Internet Marketing Institutes & Akademie. Er ist ein Internetexperte mit dem Schwerpunkt Internetmarketing und strategische Online-Positionierung von Unternehmen sowie Digital Leadership. Sanjay hat die Gabe, die komplexe Welt des Marketings im Internet in einfachen Worten für jedermann verständlich zu machen.

The penultimate episode of 2017 is a look back at the tumultuous year that was. Joining us in-studio are three founders of restaurant tech businesses who share their stories, industry observations and favorites apps 2017. Deepti Sharma, Food to Eat founder and CEO from Episode 99 Women in Food Tech CEOs. Bradley Scott, Etch co-founder from Episode 109 Restaurant Recommendation Apps. Xavier Mariezcurrena, ChouxBox co-Founder and CEO from episode 94 Free Tax Advice with ChouxBox. Tech Bites is powered by Simplecast

Are you interested to know what the tech tends of the future are? Are you not too sure whats meant by data analytics? Or are you familiar with what data analytics is, but you're uncertain on how to leverage it? Do you want to buy new restaurant technology, but you're uncertain about going through the purchasing process? If you answered yes to any of these questions, this interview is for you.  Rob Grimes is the CEO and President of The International Food and Beverage Technology Association. A non profit trade association which promotes the use of technology with the global food and beverage industries. Additional, Rob is the Founder and Chair of FSTEC Conference in Washington DC. Today we're going to discuss what Restaurant Tech trends Restaurateurs should be aware of, how to differentiate between trends and fads, what to consider when choosing new technologies, and what resources exist to help you stay ontop of ever changing landscape.