Podcasts about sitezeus

Talk highlights: Changes to the grocery industry caused by COVID-19 Why some grocery stores don’t make it past the planning stages How Planned Grocery came to be Speaker bio: David Beitz and George Daigh are Co-Founders of Beitz and Daigh Geographics, Inc. the company that created Planned Grocery in 2016. Planned Grocery is a data mapping platform company that tracks grocery store real estate development cycles. The platform currently includes over 2,500 locations across the United States that are either proposed, planned, under construction, or built within the last 6 months.

3 main takeaways: Examples of the initiatives restaurants have taken to reach customers in new ways. What restaurant professionals should be doing to ensure they make it to the other side. How the future of the restaurant business will look. Speaker bio: Jim Mizes started his career in the retail industry as a young man working at his father’s pharmacy. He then went to school and received a degree in accounting and began working in typical finance jobs. After realizing that accounting wasn’t what brought him joy, Jim joined Taco Bell as a general manager and quickly worked his way up to their VP of operations. In 1989, Jim repositioned the brand’s 59, 79, 99 campaign and saw a 60% growth in same-store sales. After building up several restaurant brands, Jim finally joined Blaze Pizza where he grew the brand from 2 stores to over 340 in only 6 and a half years. Jim is now retired and recently joined SiteZeus’ board of directors to continue to help retail and restaurant brands grow into new markets.

3 main takeaways: What is a ghost kitchen? Find out how brands are becoming successful with third-party delivery Answers to the most frequently asked questions from retailers regarding ghost kitchens Speaker bio: Brett Wilson has been in sales for 10 years and specializes in technology, food service, and data analytics. Brett is currently at DoorDash where he helps brands of all sizes enter into third party delivery and the ghost kitchen space.

3 main takeaways: How to create a foundation and team within a restaurant that supports growth and success. The importance of discovering your “zone of genius” and how it can lead to internal joy. Building a team that is service-oriented rather than task-oriented. Speaker bio: Jim Mizes started his career in the retail industry as a young man working at his father’s pharmacy. He then went to school and received a degree in accounting and began working in typical finance jobs. After realizing that accounting wasn’t what brought him joy, Jim joined Taco Bell as a general manager and quickly worked his way up to their VP of operations. In 1989, Jim repositioned the brand’s 59, 79, 99 campaign and saw a 60% growth in same-store sales. After building up several restaurant brands, Jim finally joined Blaze Pizza where he grew the brand from 2 stores to over 340 in only 6 and a half years. Jim is now retired and recently joined SiteZeus’ board of directors to continue to help retail and restaurant brands grow into new markets.

3 Main Takeaways: How untraditional education and experience can be the most valuable When and how brick and mortar retail met their pitfall How to have the most beneficial relationship between a franchisor and franchisees Speaker Bio: Garrick Brown started his career by working in various retail stores while going to school for a creative writing degree. He then pursued freelance writing where he created a connection with a broker and began writing real estate reports. Today, Garrick is one of the leading Retail Real Estate Analysts in the US and serves as the Vice President of Retail Intelligence for the Americas at Cushman and Wakefield. In this position, Garrick manages the retail research team and runs analyses and forecast for the US, Canada, and Latin America. Garrick is also a talented public speaker. He frequently speaks on behalf of Cushman and Wakefield and serves as a keynote speaker during various conferences. He is also regularly quoted regarding retail by dozens of business journals, including Wall Street Journal and CNBC.

3 Takeaways: What can listeners gain from the Tech and Mortar podcast? Why retail isn’t dead – just evolving The importance of having young perspectives in business Speaker Bio: Tyler Carlson is a serial entrepreneur who was involved in an acquisition of a company during college. As Freshman in college, Tyler began selling study guides for his classes. He went on to sell more guides than any individual in the country, averaging around $10,000 each semester. Eventually he went on to join a website that facilitated the sale of guides and was involved in the acquisition. In 2015, Tyler joined the sales team at SiteZeus, a technology company assisting in the growth and optimization of brands like Subway, Checkers, Vitamin Shoppe, Burger King, and more. After leading the sales efforts as the VP of Sales, he transitioned to the VP of Customer. Tyler enjoys playing golf, spontaneous traveling, and learning from people. He loves reviewing customer experience/service and considers himself the ultimate secret shopper. His goal is to touch a million lives.  

3 Takeaways: What went wrong when introducing Chipotle in Jacksonville that led to Bobby’s biggest insight? How $8 and 10 minutes can facilitate creating culture at a Whataburger Know the difference between good and great performers - if you can’t define it you can’t find it   Bio: Recognized in 2016 by Fast Casual in their annual Top 100 report as a Top 25 Executive, Bobby Shaw has held senior leadership roles with several restaurant companies including Freebirds World Burrito, Chipotle, and McDonald’s. Bobby got his start in the restaurant business at McDonald’s where he spent 17 years, starting his career in the kitchen and working his way up to a successful multi-unit leader. He joined Chipotle as an Area Manager in 2002, where he was one of the chief architects to the strong culture supporting the high growth Chipotle experienced during that time. Bobby grew the South Region to over 200 restaurants during his tenure. His focus on developing people gave him the opportunity to guide numerous individuals into senior leadership roles throughout the organization. An avid writer, Bobby writes and about leadership development extensively on LinkedIn, various industry publications, and on his ​blog at bobbyshawconsulting.com. His first book, "Cutting Onions: Leadership Lessons Learned from the Restaurant Industry" releases in March 2020 from Morgan James Publishing. Pre-order it now: https://amzn.to/2XDiRDy

  3 takeaways: What is the state of cannabis today and how is the west coast leading the way? What can retailers do to embrace the changing tide? What are some of the expanding applications of cannabis?   Speaker Bio: Ryder Jeanes has unparalleled expertise in the intersection of cannabis and retail having spent decades on the retail side. He is also a member of the very first cannabis hedge fund. Through his experience in the industry, Ryder founded Canntilever. Canntilever operates at the intersection of real estate, capital markets and the global cannabis industry. The main objective of Canntilever is providing strategies and solutions to the complex and growing cannabis industry.  

3 Main Points: Self Driving cars are coming whether you are ready or not. Pick the industry that is winning. Have more fun along the way. Why does Amazon call it shipping instead of trucking? Speaker Bio: Kevin Foreman lives with his family in Seattle, WA and serves as a VP at INRIX. INRIX is the global leader in connected cars and transportation intelligence. They provide information such as, which side of the road has more morning traffic. Not only was Kevin one of the first 1,000 Facebook users and has an MBA from Harvard, but he also hosts legendary “fist bump Fridays” for his thousands of social media followers. Kevin is an excellent storyteller and knows how to speak in a language that any audience can understand.

3 Main Points: Best advice for those trying to find their way in commercial real estate or brick and mortar, as well as, the best strategies for effective networking. The difference between good and great retailers. What is happening with big box? Major headlines and what do they mean. Speaker Bio: Chris Ressa joined DLC Management Corp. in 2007. As Senior Vice President of Leasing, Mr. Ressa oversees leasing operations. During his tenure at DLC, his leadership has led to the successful repositioning of assets. His most notable leasing transactions have included TJX, Ross Dress for Less, Burlington Coat Factory, Dick’s Sporting Goods, The Kroger Company, Best Buy, Toys “R” Us, and Planet Fitness. Mr. Ressa received a BA in Economics from Rutgers University in 2005. He received his CLS (Certified Leasing Specialist) in 2010 and, in December 2012, became a member of the ICSC CLS Committee. His career started at The Sherwin-Williams Company as a Real Estate Manager handling the real estate for district/regional offices. Where he handled existing store renewals and new stores. He also worked for Ashkenazy Acquisitions as a Regional Leasing Manager where he was responsible for all leases in a portfolio of approximately 3.5 million square feet.

Talk Highlights: How Gregg’s retail background lead him to where he is today, The Shopping Center Group. Why businesses should look at technology, mapping, and general infrastructure when building the bridge between technologies and brokers. Headed into The Shopping Center Group with an open mind Gregg starts tackling the job bringing in a new mapping platform. Why is mobile and movement data so important in today’s day and age? Speaker Bio: For twelve years Gregg Katz had worked hand-in-hand with an award-winning GIS & Analytics company, The Shopping Center Group. As the Director of Innovation and Technology there, he has developed a forward way of thinking. This allows him to create an infrastructure for data, analytics, GIS, mobile technology, marketing/branding, and research by leveraging information and tools. This ultimately aligns the company’s tactical plans for future growth with the needs of the company’s employees and consumers. Not only does Gregg manage his own team of 35 employees but he also does Tenant Representation and Consulting. He consults with national, regional and local companies – AT&T Mobility, The Children’s Place and Whole Foods. Utilizing his market expertise and relationships he helps locate, negotiate, and purchase the perfect location for his clients.

Talk Highlights: What sets apart a good franchisor from a great one? Jim’s reaction to those who respond to the question “Why are you doing it that way?” with “Because that is the way we have always done it”. The results of a company being resistant to technology. Speaker Bio: Jim Balis leads CapitalSpring’s Strategic Operations Group, supporting due diligence, portfolio management, and industry knowledge building initiatives. He has several decades of management and turnaround experience in restaurant industry. Prior to joining Capital Spring, Jim was Founder and President of RMG a boutique advisory and turnaround firm serving the restaurant sector. He has directed numerous turnarounds and has acted as interim CEO or Chief Restructuring Officer for 15 restaurant companies. He began his food service career in high school, during which he held multiple management positions for local restaurants in New York. Jim holds a BA from Duke University.

Talk Highlights: The evolution of predictive modeling, from drawing maps to machine learning, from the perspective of an industry expert. Data democratization. Why mobile data is the new “true trade area.” Speaker Bio: Larry Salinas has seen the market research industry evolve. From hiring internal Cartographers to leveraging the earliest of computers. Larry splits his time between New Jersey & Portland Maine. Larry built the market research team from scratch for a $7 Bn company. He is a rare combination of experience with a grasp of latest technology. Larry has worked with iconic brands such as Whole Foods, Toys R Us, and more.

16 years ago, Chronic Tacos started out as this little taco shop, but with time and patcience, exploded into a Taco Empire. Randy started the shop because he missed Tacos and hired on a Mexican family to produce their tacos in his store. Mike took it a step further and put systems in place to grown Chronic Tacos to an empire, with over 50 locations all over the United States, and Canada and even Japan. We go through many things in this interviews such as tough beginnings, to what it really takes to pass on information from one franchise to another. You’ll also learn what makes Chrnoic Tacos a fun, authentic brand and how the team innovates faster and faster every day. Sponsor - BAKERpedia This episode is brought to you by BAKERpedia – your one-stop, resource that answers all your questions on industry trends, ingredient information, food safety and more. It’s shared knowledge, freely available, always. BAKERpedia.com – we do all the thinking so you can focus on your business. *NEW* Patreon Due to our ad cycle being over, we’re trying a different model for My Food Job Rocks. We have opened up a Patreon page! Now you can support My Food Job Rocks if you want to and the reward tiers go from a complementary career advice book to ad placement and more. We’d love for you to be part of the process. Visit Patreon.com/myfoodjobrocks Shownotes Why the name Chronic Tacos?: Chronic means the best. Chronic means high quality As owners, what do you guys do?: We wear many hats What makes this job exciting?: Mike – you never know what will pop up. You meet some really cool people. Randy – I love feeding people and making people happy How Randy started Chronic Tacos: I missed authentic tacos in Orange, LA. I found a small store that needed a taco shop and I bought it. We then hired the Bonia Family – 3rd generation Mexican restaurant family. Chronic tacos got media attention and that caused it to explode. Soon, a lot of people wanted to franchize Chronic Tacos. Randy met Mike, who is from Vancouver. Mike brought infrastructure to Chronic Tacos. Took the time to really build its future So far, we have 54 locations and over 80 in the pipeline. We are opening 15 this year. More locations in Canada and Japan What was the hardest part of making a restaurant?: construction. Plumbers, electricians, plans, drawings, permits. The Daily Pilot – Orange County Register With the newspaper, we got a ton of new demographics Mike – How did you make Chronic Tacos scaleable?: Chronic Tacos was really good at making restaurants but they were not good at recording the things they were good at, down. Each Chronic Tacos Restaurant has a design book that incorporates the color, texture, and ambiance. The biggest art asset is the Day of the Dead Artist Choozer (Day of the dead Artist) How can I become a franchize owner for Chronic Taco?: All starts with a phone call with Randy. We look for a type of “authentic life” through Chronic Tacos. Who creates the building with Chronic Tacos?: We work together with the franchise. From location to design. Chronic Taco’s in San Luis Obispo Philosophy in food: Fresh, authentic, made how you like it. It’s all about flavor. We want to experience something different than your average taco shop. We’re always staying on top of it. For example, Chronic Fries We cook our carnitas 3 hours daily. We use Mahi Mahi, Shrimp, breakfast, etc Where do you get your new menu items?: Feedback from our customers. However, our menu doesn’t change that much. We are rooted in tradition Chronic Tacos does events Gringo Bandito Gringo Bandito Chronic Taco challenge: Big concert, 12000 people at the Sabrosos. We have it all over the country. For example, we brought Kobayashi, ate 152 tacos in 10 minutes. This is a big, competitive eating contest What’s the difference between having a Chronic Tacos in Japan than the US?: Portion size. Also, seeing Japanese eat Tacos with Nachos. People love the California culture. Monster Burritos Small Burritos What are your favorite trends and technologies?: Mike – I really love how people are becoming more knowledgeable about their food and this is great for businesses like ours. Randy – Where the food come from. We talk with the Avacado farms and the tomato farms and where the meat’s getting processed. How do you convey to your customers your transparency?: Our customers ask all the time where our ingredients come from and we answer truthfully, which spreads Doordash Grubhub Uber Eats What is the biggest challenge in delivering?: Consistent service. The biggest challenge in the food industry: Food industries and labor costs rising. Starbucks raising their coffee 10 cents What makes Chronic Tacos a good place to work with?: There are opportunities for growth. What’s one thing you’d like to know more about?: Randy: I’d like to know how supply chain works. Who inspired you to get into food?: Mike – Randy Weiner convinced me to get into food. For Randy – I ended up hanging out with the kitchen staff and loved hanging out with this family serving this cruise ship. As a child, I served all the kids in my neighborhood and spent all my mom’s groceries. Favorite Quote, book or kitchen item?: Greatness is a lot of things done well What should someone get the first time in Chronic Tacos?: Randy - Beer Battered Fish Tacos Mike – Our Surf and Turf Bowl Do you have any advice for someone wanting to start a restaurant: Mike - Love food, have patience. Randy – Surround yourself with other entrepreneurs in this business. Surround yourself with a good team What are the common problems other restaurant entrepreneurs have?: Real Estate, Design, Food and where the food’s coming from SiteZeus – ways to search up real estate Where can we find you for advice?: eatchronictacos.com, there’s a franchise section, all inquiries go directly to Randy.