Podcasts about restaurant trends

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+ 

Business owner Dave Ledbetter (NimarcosPizza.com) shares his insights as to the changes going on in the restaurant business with new trends including pizza drive thru's. His son Jesse shares details on kids and tech, smart phones in schools and more. 

Why is Hooters filing for bankruptcy protection? Kim Mulkey dinged for being "rude" to reporter - would a man get dinged? The real tragedy of Marvin Gaye's death in 1984; What was Kid Rock thinking with that awful suit?

En este episodio, de la mano de Marga De La Fuente, hablamos sobre el mayor encuentro de la restauración en España: Restaurant Trends 2025, organizado en el recinto ferial de IFEMA MADRID organizado por Marcas de Restauración (MDR) en colaboración con HIP - Horeca Professional Expo. Un evento imprescindible para los apasionados del sector, donde el conocimiento, la experiencia y la innovación se fusionaron para transformar cada aspecto del día a día en la restauración y su evolución. Exploramos de la mano de nuestros invitados este prestigioso encuentro, abordando entre otros temas: liderazgo empresarial, la innovación en este sector, estrategias de comunicación digital y la importancia y el valor de formar parte de una Asociación. ️ Nuestros invitados: Fco. Javier Herrero Velasco, Secretario General Institucional de Marcas de Restauración. Enrique Francia Romero, Presidente de FOODBOX y galardonado como Directivo del Año en Restaurant Trends 2025. Itziar Tamayo García, Responsable de la Comunicación Digital de Marcas de Restauración (MDR) de Restauración. ️ En nuestro especial "Patenta tu Éxito con Salud y Energía", la destacada psicóloga Susana Cantón nos revelará los beneficios psicológicos y emocionales de pertenecer a una asociación o colectivo para potenciar el éxito empresarial. Patrocinado por Marcas de Restauración (MDR)

Send us a text SummaryIn this episode, hosts Ronnie and Brian dive into their recent adventures, including their upcoming participation in the Dreamville Festival, where they will serve food. They discuss their beverage choices, share amusing dog stories, and talk about their cooking experiences. The conversation also touches on community initiatives like cleaning up litter and the challenges of working in the restaurant industry, particularly focusing on food costing and the creative aspects of being a chef. In this conversation, Ronnie and Brian discuss the challenges and strategies involved in managing a restaurant, particularly focusing on the transition to a new multi-concept location. They explore the importance of soups in profitability, creative solutions to minimize food waste, and the anticipation surrounding the opening of a new restaurant. The duo also delves into upcoming restaurant trends for 2025, rating them on a humorous 'cream scale' while reflecting on the nostalgia associated with food and dining experiences. In this conversation, Brian and Ronnie explore various food trends, their origins, and the importance of sustainable practices in cooking. They discuss the resurgence of fermented foods, the evolution of beverage flights, the rise of mocktails, and the significance of locally sourced ingredients. The conversation also touches on humorous kitchen mishaps and practical cooking tips, emphasizing the importance of quality ingredients and sustainable agriculture.Chapters00:00 Introduction to Wiener Boys03:02 Excitement for Dreamville Festival05:59 Beverage Choices and Preferences08:53 Snow Day and Work Updates12:00 Dog Antics and Food Mishaps15:02 Community Clean-Up Initiatives16:57 Cooking Adventures and Recipes20:00 Exploring Katsu Dishes22:59 Restaurant Challenges and Food Costing24:58 Navigating Growing Pains in Restaurant Management26:13 Building a Multi-Concept Restaurant27:52 The Importance of Soups in Restaurant Profitability30:11 Anticipation and Challenges of Opening a New Location31:20 Creative Solutions to Minimize Food Waste32:43 Exploring Restaurant Trends for 202534:52 Rating Restaurant Trends on the Cream Scale39:54 Nostalgia in Food and Restaurant Culture47:58 The Resurgence of Fermented Foods50:33 The Evolution of Beverage Flights53:46 The Rise of Mocktails56:04 The Importance of Local Sourcing01:00:01 Sustainable Agriculture and Quality Ingredients01:02:50 Humorous Kitchen Mishaps01:10:06 Cooking Tips and TechniquesWhat We DrankRonnie - Guinness - Guinness StoutBrian - Deep River - Limon CelloSTAY CREAMY

Chicago is known for its robust food and restaurant scene, but what should we expect this year? Chicago Tribune food critic Louisa Chu tells host Jacoby Cochran which restaurant industry trends and stories she's looking out for.  Tell us what you LOVE about Chicago. Want some more City Cast Chicago news? Then make sure to sign up for our Hey Chicago newsletter.  Follow us @citycastchicago You can also text us or leave a voicemail at: 773 780-0246 Learn more about the sponsors of this Jan. 22 episode: Babbel – Get up to 60% off at Babbel.com/CITYCAST Become a member of City Cast Chicago. Interested in advertising with City Cast? Find more info HERE

What are the new restaurant trends? Thinking of brunch, lunch, dinner or what is the story about the eating clubs that are popping up and what about mocktails and low alcohol drinks? Karen Escalera, editor of the blog Miami Curated has the latest news. Join Linda Gassenheimer for the latest food news..

In this new episode, Steven Toboroff, CEO of Woolco Foods and host of The Profitable Table, explores the potential for growth within the hospitality industry in today's economic climate, as well as addressing the impact of NYC's historic congestion pricing. Tune in and discover the importance of staying calm and focused in order to identify and pursue unseen opportunities that will strengthen your business. Hosted on Acast. See acast.com/privacy for more information.

In this engaging industry discussion, restaurant experts explore the critical dynamics of founder transitions, brand evolution, and modern operational challenges. From analyzing successful transitions like Dave's Hot Chicken's expansion to addressing workforce management in today's multi-generational environment, the conversation reveals key insights for restaurant professionals. The discussion highlights the importance of systematic approaches to maintaining brand integrity, particularly in franchising, while emphasizing the need for clear financial planning and strategic decision-making when entering the restaurant business or considering expansion.RestaurantBusiness #RestaurantIndustry #FoodService

This year, our restaurant scene felt like a revolving door — with some spots closing, while flashy, new options opened and big chains continued to expand. But is Boise's appetite for restaurants hitting its limit? We're looking at what's driving these trends and whether local independent restaurants can survive in this crowded, shifting market. Host Lindsay Van Allen is chatting with our Hey Boise newsletter editor Blake Hunter about what they've observed, and executive producer Frankie Barnhill shares insight from local restaurant owners.  Want some more Boise restaurant news? Head over to our Hey Boise newsletter where you'll get a cheatsheet to the city every weekday morning. Learn more about the sponsor of this December 19th episode: Inn at 500 Salishan Coastal Lodge - Visit salishan.com and use code CITYCAST to save 20% on your stay today! Interested in advertising with City Cast Boise? Find more info HERE. Reach us at boise@citycast.fm. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, I start by discussing the viral response of a Threads I posted a few weeks ago, asking what annoying restaurant trends people want to see gone in 2025. I then go over a Reddit question on how to get better when you have limited cooking time in a kitchen. Finally, I share my thoughts on Taco Bell's new coffee concept and celebrate 6 years of the brand. Links: Viral Threads Post: https://www.threads.net/@linecookthoughts/post/DCzCboVuIzN Reddit Thread: https://www.reddit.com/r/linecooks/comments/1gtlc1t/how_to_improve_fast_with_only_1_shift_a_week/?rdt=53431 Taco Bell: https://fortune.com/2024/12/09/taco-bell-live-mas-cafe-pilot-bellristas-mcdonalds-cosmc-starbucks/ 7 Brew: https://7brew.com/about-us/

Chris shares his experience in marketing leadership at Hard Rock Café and Cracker Barrel, which led to him spearheading one of the fastest-growing full-service restaurants in the U.S. His story is a testament to the value of innovative leadership, effective branding, and employee well-being in creating a unique work-life balance within the competitive restaurant industry.Key Takeaways:• Chris discusses how his background as a former Chief Marketing Officer shaped his leadership style and brought the voice of the consumer into the boardroom.• Chris shares how First Watch strategically adopted technology, from Kitchen Display Systems (KDS) to online waitlist management, without compromising the personal touch that defines the brand.• Chris touches on First Watch's "We Hear You" initiative, where leadership connects directly with employees to gather feedback, understand challenges, and continuously improve the work environment.• First Watch has over 500 locations – Chris talks about the importance of tenure, employee engagement, and maintaining high operational standards.• First Watch has unique operational hours (closing by mid-afternoon) foster a healthy work-life balance, helping attract and retain top talent in the industry.• Chris recounts his iconic Y2K marketing campaign that "owned" Times Square, a move that made waves and even sparked unexpected interactions with rock legend Keith Richards.• Chris reflects on the “everyone out of the pool” meetings— open forums for brainstorming strategies to influence creative problem-solving and flexibility within the leadership team.Schatzy, Jimmy, and Chris jump into "Trivia Tuesday", "Hot or Not", and "Branded Quick-fire," where Chris shares his thoughts on hospitality trends, and the trio buzz around tech, operations, and leadership.

During the conversation, Willmarth discussed his background and passion for leadership and airplanes. Having served in the Navy as a pilot, he transitioned into business leadership and marketing, eventually finding his love for the restaurant industry. Willmarth had worked with renowned brands such as Frito-Lay, Chili's, and Pizza Hut before joining MOOYAH. Willmarth shared his admiration for the restaurant business, emphasizing its ability to bring people together over food and help individuals become entrepreneurs, reflecting the core values of the American dream.The episode also highlighted MOOYAH's new franchise owner incentive program, aimed at driving growth. Franchisees who signed agreements and leases in 2023 would receive three years of royalty relief and additional corporate support to ensure a strong launch. Willmarth expressed the importance of supporting new franchise owners and helping them achieve their dreams of business ownership. The program also includes matching the franchisees' marketing investment to ensure a successful start and create a strong customer base.Another exciting development discussed in the episode was MOOYAH's relaunched app. The new loyalty framework provides an improved ordering experience and rewards customers with free food. Willmarth explained that the focus is on making the ordering process easier and faster through intuitive and visually appealing technology. The shift to a food-based loyalty program aligns with customers' desire for free food and enhances their overall experience.Regarding technology, Willmarth shared MOOYAH's approach of being tech-forward but not an innovator. They strive to be fast followers, adopting proven ROI solutions and leveraging technology as an enabler rather than the primary focus. The ultimate goal remains to deliver high-quality food and a great customer experience. The hosts appreciated MOOYAH's commitment to prioritizing the food and leveraging technology to enhance operations and customer satisfaction.Willmarth emphasized the importance of customization, allowing customers to create their unique burger experience based on their preferences. The restaurant's focus on high-quality ingredients, handcrafted processes, and the complementary offerings of fries and shakes all contribute to the mouthful of awesomeness that MOOYAH aims to deliver.The latest episode of featured an informative conversation with Doug Willmarth, President at MOOYAH Burgers, Fries, and Shakes. They discussed the restaurant's commitment to quality, customization, and providing a safe and enjoyable dining experience for its loyal fans. To hear “Trivia Tuesday” and the “Branded Quickfire” answers tune into this episode.

(Intro) Weekend Recap (5TYNTK) Biden Ends Bid, Ding Dong Ditch, LAP Bus, Great White Shark, Lincoln Loon Festival (Dirty) 50 Cent links up with Drake.  Worst Album Covers.  Eminem gets his 11th #1.  Elton John Peed in a bottle. Jake Paul is ready for Mike Tyson.  Suits spin-off is official. (Topic) Have you ever been a victim of a stranger's fart? (Outro) 2024 Restaurant Trends

Boston Market appears to be down to just a couple dozen locations. Is the supermarket the next restaurant bastion? And here's how to tell if restaurant employees are looking to unionize.

This week on Inside Julia's Kitchen, Todd Schulkin welcomes food writer Hillary Dixler Canavan for a deep dive into the restaurant scene in the U.S. and around the world. They discuss Eater's recommendations on where to eat worldwide—including in Salvador, Brazil; Udon Thani, Thailand; Osaka, Japan; and Milwaukee, Wisconsin—and what we can expect from dining in 2024. Plus, Hillary shares her Julia Moment.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

Beyond The Plate a journey into the future as we discuss the trends shaping the restaurant landscape in 2024. From the kitchen to the front of the house, these 12 restaurant trends are set to redefine the way we dine. Whether you're a food enthusiast, industry professional, or just curious about the world of dining, this episode offers an exploration of the trends shaping the future of restaurants in the United States.Watch us on YouTube https://www.youtube.com/@themodernwaiterpodcast?sub_confirmation=1Follow us on Instagram https://www.instagram.com/themodernwaiterpodcast/More Info https://www.themodernwaiter.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ever wonder how restaurants are adapting to the rapidly changing world?  Join us in this enlightening episode of The Digital Restaurant Podcast as we dive into the future of the restaurant industry with our special guest, Mario Del Perro, a visionary from DOM Food Group and co-creator of Mendocino Farms.  Mario shares his unique perspective on the future of the restaurant industry as we delve into the importance of understanding your target audience, creating a craveable menu, and more as we dissect the essence of building a successful restaurant brand. Mario also enlightens us on the significance of a kitchen designed for off-premise and virtual orders and how to navigate the complex virtual kitchen space. We talk about the food delivery revolution and the ever critical topic of sustainability in the restaurant industry. You'll hear Mario's take on creating a delivery-friendly healthy menu that maintains freshness and flavor, even after a 45-minute journey. The conversation doesn't end there; we dive into the influence of Whole Foods Market and the significance of health and sustainability in the industry. It's a discussion you won't want to miss!In this episode:

Welcome back to Closed Monday! In this post-Thanksgiving episode, join host Kyle Inserra as he unpacks a blend of news, trends, and essential insights tailored for restaurant enthusiasts and professionals alike. Fresh from the holiday, Kyle shares his own Thanksgiving experiences, including a special shout-out to porchetta for stealing the show. What's in this episode: A Dive into Current News: Kyle discusses a unique customer complaint scenario involving a waitress in the South and a lesson in cultural differences. Wealth in the Chicken Industry: Insights into Raising Cane's founder Todd Graves' impressive financial success, exploring the profitability of chicken-focused restaurants. Exploring Industry Trends: Kyle delves into five significant trends shaping the restaurant industry, from the growth of delivery services and ghost kitchens to the increasing role of technology and automation. Leasing Tips for Restaurateurs: An in-depth look at the SNDA clause in leases, its importance, and how to effectively negotiate it. Listener Engagement: A call for listener reviews and a chance to win Closed Monday merch. Exclusive Partners Want to learn more about Marqii? Check them out ⁠⁠⁠here,⁠⁠⁠ and instantly level up your digital presence. Hate paying sales tax? Let DAVO do it for you, so you can pay on time, and sleep at night. Try DAVO for FREE! Connect with Closed Monday Instagram: ⁠⁠⁠⁠⁠⁠@closedmondaypodcast⁠⁠⁠⁠⁠⁠ Email: ⁠⁠⁠⁠⁠⁠kyle@four-turns.com⁠⁠⁠⁠⁠⁠ Special Offers Take a screenshot of you listening to the show, and tag @closedmondaypodcast, and I'll send you a FREE Closed Monday t-shirt. Connect with Connecteam! Connecteam simplifies everyday work with "desk-less" teams and keeps them connected, so you can focus on growing the business. Click ⁠⁠here⁠⁠ to learn more. Subscribe & Share If you found value in this episode, please subscribe and share it with your friends and network. Your support helps us bring you more actionable insights every week! --- Send in a voice message: https://podcasters.spotify.com/pod/show/closedmondayshow/message

Restaurant industry insiders discuss how businesses have had to adapt since the pandemic, the recipe for success in today's world and current trends.

The restaurant industry has been making headlines lately. Fine dining heavyweights are shuttering: Noma announced it would be closing in 2024 and NYC staple Momofuku Ko closed this past weekend. Then, there's the unintentional chaos caused by a popular Tiktok food critic, whose visit to Atlanta was so profound that it drowned out the debut of the city's first ever Michelin Guide. After seeing all of this, host Brittany Luse wants to know: What's up with restaurants these days? To answer that question, she sits down with writer and Eater correspondent Jaya Saxena to get the lowdown on the most recent food news and the trends that tell us about both our interests and our economy.

Today Ben and Katie welcome the executive chef for Fossil Farms, Bianca Concepcion on to discuss the trends they are finding in the restaurant industry. Find out her thought on the rise of women in the professional kitchen and on things like butter boards and other trends. Be sure to like, subscribe, and rate the show! New episodes every other Wednesday.

 A look at five big restaurant chain trends. Higher-end consumers may be cutting back on spending. And how coffee chains celebrated National Coffee Day

Miguel Leal and his co-founders discovered that Mexican dining had evolved in the US, while the Mexican food products found at the grocery store remained stale. With Somos, the team hopes to create the “pasta sauce” of Mexican meals, making the cuisine more accessible for at-home cooks.To learn more about SOMOS and find show notes: https://www.shopify.com/blog/somos-cpg-trends

Topics:What chain in the Fast Casual space is growing exponentially?What large scale QSR has done a great job of reinventing themselves and why?Outside of NRA, what other tradeshows is Danny attending and excited about?What type of innovation in the cooler/fountain beverage set is trending? What newer QSR chains under 40 units should we watch out for?BONUS: What is Danny's favorite fast casual restaurant at the moment?

David Burke has been wowing his customers and fellow chefs for decades. He was already executive chef of the legendary River Café in Brooklyn, N.Y. at the age of 26, and while he was there got a three-star review in The New York Times. He went on to head up the kitchens of the Smith & Wollensky restaurant group, including Park Avenue Café, Maloney & Porcelli, Cité, the Post House, and others, and became an expert at steak in the process. He went on to open critically acclaimed Davidburke & Donatella among other restaurants in New York City.These days he spends most of his time running restaurants in his home state of New Jersey, but he still has one restaurant in New York City, David Burke Tavern, and he's planning on opening another one, a modern brasserie called 277 Park Avenue, later this year. He also recently started running the Port City Club in Cornelius, N.C.Burke is credited with having invented many dishes, including the swordfish chop and cake pops. He has treated guests to candles made of beef tallow that they could pour over their beef, and served food on blocks of pink Himalayan salt before anyone else was doing that. He also created an aging room for beef lined with the salt.In April 2022 he purchased 89-year-old Dixie Lee Bakery and incorporated its products into his business. He also recently established the David Burke Scholarship at Brookdale Community College in Lincroft, N.J., for which his annual donation of $10,000 pays the tuition for two students every year: one for a culinary arts major, and one for someone studying hospitality management. Burke recently discussed his approach to running restaurants, his perspective on where the industry is going, and food that he's excited about.

Whether it's a slice of pizza or a prime-cut steak, whether it's served on a white tablecloth or in a cardboard box, restaurant food has become a staple of American diets.  But even with pandemic shutdowns and restrictions primarily in the rearview, food service still faces obstacles to attracting diners. In the latest episode of The Dairy Download, we speak with two experts about the current state of the restaurant business.First up is Jonathan Maze, Editor-in-Chief of Restaurant Business. While inflation is a hot topic, data suggests it may be taking a relatively moderate bite out of consumers' food service budgets. So, where are consumers spending their restaurant dollars? And what's the next big thing coming to the industry? Maze weighs in.Next, we speak with Tim Powell, Managing Principal with FoodService IP. Looking beyond traditional restaurants, food service remains hot in establishments like colleges, hospitals and senior living. What does consumption look like in those facilities? And where else are diners going to pick up a bite to eat? Powell discusses those topics and more.The episode is sponsored by Fogg Filler. "Fogg has been providing rinsing, filling, capping, sorting, and sanitizing equipment for the dairy industry for more than 65 years. From single-serve to gallon bottles of milk, cream, and kefir, Fogg can fill it. Visit  go.foggfiller.com/dairydownloadpod and see how we can provide bottling equipment for your dairy application.”If your company is interested in sponsoring a block of episodes of The Dairy Download, contact IDFA's Melissa Lembke at mlembke@idfa.org.Questions or comments about the show? We want to hear from you. Send a note to dairydownload@idfa.org and your feedback could be included on a future episode.

The Fast Casual Nation Podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurants who work in one of the fastest-growing segments of the restaurant industry. In this episode, I talk with Katy Velazquez, Corporate Executive Chef at QDOBA about how the fast-casual Mexican restaurant is able to stay current on trends and be true to its identity. QDOBA with over 730+ restaurants located in the U.S. and Canada is the second largest brand in the Mexican fast-casual industry but is the largest brand in the industry that franchises. QDOBA's menu offers a combination of made-to-order, a la carte, and chef-driven, curated cuisine with freshly-prepared ingredients, with many items made in-house. Velazquez and I talk about getting into the restaurant industry, she says, “I fell in love with food. I started working in restaurants when I was 19 as a host at a brewery and I just fell in love with it. I grew up doing theater, and I think there's really this connection to me between theater and restaurants.” After finishing culinary school, Velazquez worked for James Beard Award-winning chef Rick Bayless. She attributes her time with Bayless to completely changing the trajectory of her career. Valezquez says, “I just fell in love with Mexican food and the culture and the way they feed people.”QDOBA with a history of twenty-seven years prides itself on true flavors for its customers. Velazquez shares that the brand is always looking for flavor differentiators which are things that other restaurants in the market do not offer. She says “we are creating burritos, bowls, and nachos, but we want to have these extra special sauces and toppings that are the things that you're really going to remember.”Hear Velazquez talk about her advice for restaurant executives when it comes to keeping menu items fresh and appealing to customers, plus her top 3 tips for developing a menu check out this episode of Fast Casual Nation or tune in on Apple Podcasts. If you want to get insights from a restauranteur, watch this episode of Chef AF with chef and restaurateur, Ebony Austin of Nouveau Bar and Grill.

We look at the big Restaurant Trends in 2023 and how you can use them to increase profitability in your Restaurant. We discuss -  How smart Restaurants will be addressing labor shortages - a couple of really interesting ways to optimize your labor. Targeting customer demographics to improve marketing success and profitability. Restaurant micro niching. All this and more to give you ideas on how to increase the profitability in your Restaurant this year.   2022 was a tough year for a lot of Restaurants, and 2023 may be tougher, but there are a lot of opportunities, especially with changing consumer preferences.   Have a listen and see how these trends will affect your Restaurant. Don't forget to check out our free  Restaurant Website Audits.  If you think you're missing out on your fair share of customers, maybe your web developer has made some of the common mistakes.  Book a free 15-minute no-obligation chat with one of our team and get some ideas on how to find more customers. Check out the Secret Sauce podcast shownotes for more information on this episode.

This week on Inside Julia's Kitchen, Todd Schulkin talks to Paolo Lucchesi, the Editorial Director of Resy, about the state of the restaurant industry and what's to come for dining and hospitality in 2023. They discuss steakhouse versus plant-based dining trends, as well as the challenges faced by restaurants, and how Resy works with the hospitality industry. Plus, as always, Paolo shares a Julia Moment.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

Would you pay a premium for a primetime dinner reservation? At the start of a new year, we check in with longtime Denver restaurateur-turned-consultant John Imbergamo. Restaurants continue to adapt in the face of inflation, COVID, and labor & supply shortages. Then, homeowners struggle to rebuild after the Marshall fire. And award-winning chef Caroline Glover on a Napoleonic comfort food.

Would you pay a premium for a primetime dinner reservation? At the start of a new year, we check in with longtime Denver restaurateur-turned-consultant John Imbergamo. Restaurants continue to adapt in the face of inflation, COVID, and labor & supply shortages. Then, homeowners struggle to rebuild after the Marshall fire. And award-winning chef Caroline Glover on a Napoleonic comfort food.

We look at the big trends across technology, the economy, competition, and consumers to see how they will impact your Restaurant.  This episode looks at consumer preferences and Restaurant Delivery.  Because of COVID, delivery has been a big influence on Restaurant profitability.  What will happen in 2023 and how can you make it profitable? 2022 was a tough year for a lot of Restaurants, and 2023 may be tougher, but there are a lot of opportunities, especially with changing consumer preferences.   Have a listen and see how this will affect your Restaurant.   Don't forget to check out our free Restaurant Website Audits.  If you think you're missing out on your fair share of customers, maybe your web developer has made some of the common mistakes.  Book a free 15-minute no-obligation chat with one of our team and get some ideas on how to find more customers. Check out the Secret Sauce podcast shownotes for more information on this episode.

This week, we discuss the top restaurant trends we have our eye on for 2023.

Building the right culture for your restaurant business could be the make or break this year as we see more and more operators facing one of the biggest challenges they have faced in the past decade, mainly since building teams and people are decade-lasting initiatives. CCI Consulting found that more than 50% of businesses lack one critical skill that can make a difference: "leading change." This is why, in 2023, we're likely to see an investment in leadership through coaching, courses, training, and exposure to diverse strategies that could work.Jim Knight and I explore the keys for operators to lead change in your business every day, and best of all, we dissect the steps you need to take to make these changes happen. Understanding these predictions for 2023 is key to making your business improve.•Building the right team•Understanding strengths and how to apply them•How to leverage technology•What's missing from your roadmap and plan•Long vision and what that means for your business•What does the new team format look like in the next decades - things are about to get real!If you have an idea for a great podcast topic or company, send us a note to producer@foodabletv.com

We always talk about leading with value and Candace and Andrew from Carbonate are a shining example of this. In service to our industry, they've produced a free trend report for the last 15 years. In our conversation we not only cover what's now and what's next, we discuss practical ways to implement these trends in your restaurants. For more information on the company, visit https://www.carbonategroup.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. We have a lot more content coming your way! Be sure to check out our other shows: Restaurant Marketing School Restaurant expert videos & webinars

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.

This week, Frank and Alex discuss the origins of Columbus Day, restaurant trends by state, the disadvantages to being a man, and the ever surmounting project that is the California speed rail.

On this episode of the Voice of Business Podcast presented by ALTRES, Jo McGarry interviews Ryan Tanaka the Chief Financial Officer of KAI Hawaii, the President of Underground Services where he leads the company's affordable housing developments, along with being the co-owner of Giovanni Pastrami and the Chairman for the Hawaii Restaurant Association on restaurant trends post-COVID and the important role that restaurants play in community building.Tanaka discusses the role that the Hawaii Restaurant Association played throughout the pandemic and as a new restaurant owner assisted with the development of a program to benefit the restaurant industry. With the formation of a state-wide coalition encompassing banks, trade associations and law makers, they were able to better understand the struggles faced by restaurant owners. Tanaka also discusses the future of restaurants and the importance of supporting local for an industry which employs 100,000 people in Hawaii. The Hawaii Restaurant Association has also partnered with the University of Hawai'i Athletics Department to be a pioneer in NIL agreements with student athletes, to better facilitate recruitment and retention across the University of Hawai'i sporting teams.Listen and learn more about the restaurant industry in Hawaii and how they are adapting post pandemic.Wednesday, December 14, 202226 minutes

Darren Tristano, CEO of FoodserviceResults, joins Michael to discuss trends in the restaurant and food service industry, including workforce issues, which food service models are performing best, and tips for owners and landlords. Brought to you by: Bull Realty -  https://www.bullrealty.com/ Commercial Agent Success Strategies - https://www.commercialagentsuccess.com/ Buxton - https://www.buxtonco.com/ Barnes Creative Studios - https://www.barnescreativestudios.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.

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.

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.

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.

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.