Podcasts about restaurant tech

Hosted by The Restaurant Guy and The Finance Guy, Hospitality Hangout delivers hospitality stories, loud ideas, and insider strategies from the most influential hospitality insiders in the game. In this episode, we sit down with Alison Quinn, CEO of Dinova, to talk restaurant transformation, the power of connecting players in business dining, and how to win with a great tech game.We dive into the evolving world of digital hospitality, the role of AI in shaping the guest experience, and what it takes to drive success in hospitality today. Whether you're scaling a brand or just love a fun hangout with bold insights—this one is packed with hospitable energy and hospitality trends you need to know. 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

Hosted by The Restaurant Guy and The Finance Guy, Hospitality Hangout delivers hospitality stories, loud ideas, and insider strategies from top hospitality insiders driving change. In this episode, we're chopping it up with Kelly Roddy, CEO of WOWorks, the brand group behind better-for-you concepts like Saladworks, Frutta Bowls, and more.Kelly shares how WOWorks is leading the charge in restaurant transformation—from embracing AI and digital hospitality to mastering the great tech game and redefining success in hospitality through purpose-driven brands.Tune in for a fun hangout filled with bold insights, hospitality trends, and the secret sauce behind connecting players across fast casual and wellness-driven dining. If you're hungry for hospitable leadership, this one delivers. 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

Send us a textWhat's Inside This Episode?00:00 – Live from the National Restaurant Show Carl visits Chicago and joins Rich Faltot at Point B's new Restaurant Technology Innovation Center.“We're stood in a room with 70 screens — and not one is for show.”01:00 – Why restaurant tech stacks are broken Legacy systems, data silos, fragmented integrations, and the cost of doing nothing.POS replacements are “open heart surgery” for restaurantsTransformation takes 18–36 months on averageSuccess requires aligned leadership and future-facing thinking“The best stack isn't best-in-class. It's best for you.”06:00 – Customer obsession: the north star for tech decisions Rich outlines how leading brands maintain focus—on the guest experience, not shiny tools.The best operators spend time in-store, watching, listening, learningEvery tool must make things easier for the team and better for the customer“If the tech's not helping your guest, it's not helping your business.”13:00 – Point B's ‘Digital Safari' and art-of-the-possible workshopsReal-world immersion through drive-thru, kiosk, and delivery UX testingCross-industry inspiration (NASCAR, Disney) drives better solutions“We get rid of mental boundaries so they can dream—just scary enough.”20:00 – Inside the tech center Carl takes a walking tour of the new Tech Center, featuring:Multiple full-stack POS environments: Toast, PAR, Qu, Aloha and moreIntegrated back-of-house systems: Restaurant365, SynergySuite, Decision LogicTraining and deployment environments built for test, learn, and change management“We're not here to sell tech. We're here to help restaurants get it right.”Support the show

What happens when cutting-edge tech meets old-school hospitality? In this episode, we sit down with Amir Hudda, CEO of Qu, to unpack the evolution of restaurant management in a rapidly changing world. From emerging brands to enterprise breakthroughs, Amir shares candid insights on the tech reshaping food service, the trends that matter, and how to future-proof your operation. Whether you're a founder, operator, or just obsessed with the business of hospitality, this one's packed with gold.Get ready for stories, strategy, and a behind-the-scenes look at the future of food from one of the industry's most innovative minds. 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

Send us a textThis week on The Digital Restaurant, Carl is joined by restaurant real estate expert and 10Rep founder Kyle Inserra. Together they explore the rise of kitchen automation, curbside robotics, and why DoorDash is pausing its Voice AI. Packed with insights from the National Restaurant Show, this episode covers the latest in tech, data, and operations shaping the restaurant world.Timestamps:00:00:40 – AI Dominates the National Restaurant ShowAI matures beyond hype as operators start real implementationBack-of-house robotics everywhere—from fryers to vid machinesTariff uncertainty stalls investment for some tech vendors 

Send us a textIn this week's episode of The Digital Restaurant, Carl is joined by Alayna Sullivan, Senior Director of Corporate Comms at Olo, fresh from Food on Demand. Together, they cover five big stories shaping the restaurant and off-premise landscape, including DoorDash's mega acquisitions, Chipotle's new catering pilot with Olo, and the rising footprint of Wonder.Timestamps:00:01:30 – Chipotle x Olo Catering PartnershipChipotle pilots Olo's Catering Plus with promising early featuresAverage catering check size = $350+ 

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.

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.

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.

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.

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