Podcast appearances and mentions of troy hooper

In our second episode of CEO to CEO: Behind the Counter, Pepper Lunch executive Troy Hooper and Cherry Bounce's Scott Taylor quiz each other on scaling differentiated brands and what it's like to build up emerging restaurants for long-term growth, and some other fun and candid insights along the way.Check out the first episode, with Big Chicken's Josh Halper and Wow Bao's Geoff Alexander, here.

SummaryIn this episode of the Restaurant Owners Uncorked podcast, host Wil Brawley interviews Troy Hooper, CEO of Hot Palate and Pepper Lunch. They discuss Troy's unique background, including his experiences as a master diver and chef, and how these experiences shape his approach to business. The conversation delves into the challenges of the restaurant industry, the importance of remaining calm under pressure, and the growth trajectory of Pepper Lunch as it expands internationally. Troy shares insights on the franchise model, the selection of partners, and the realities of operating a franchise in the hospitality sector. In this conversation, Hooper discusses the intricacies of running a restaurant business, focusing on market dynamics, operational efficiency, real estate challenges, networking within the industry, and the importance of maintaining a work-life balance. He highlights the unique opportunities in various markets, the simplicity of operations that reduce labor costs, and the strategic approach to selecting real estate locations. Brawley also emphasizes the value of networking with industry peers and the significance of hospitality in all business sectors, while sharing his personal strategies for managing time and family life.Takeaways Troy Hooper emphasizes the importance of calmness under pressure in both diving and business. Diving experiences have taught Troy critical thinking and planning skills applicable to business. The restaurant industry requires a strong foundation of systems and processes for success. Troy's journey from culinary school to CEO showcases the importance of diverse experiences. Pepper Lunch is rapidly expanding, with a focus on the U.S. market for future growth. The franchise model at Pepper Lunch requires experienced multi-unit operators for success. Troy believes in a collaborative approach with franchise partners to ensure mutual success. The challenges of international growth include navigating different laws and regulations. Troy's philosophy is to invest in training and support for franchisees to mitigate risks. The selection process for franchise candidates is thorough to ensure long-term success. Running a restaurant varies significantly by location. The DC metro area presents untapped market potential. Operational simplicity leads to lower labor costs. Real estate selection is critical for long-term success. Networking with industry leaders is invaluable. Every business should prioritize hospitality. Time blocking helps manage a busy schedule. Maintaining work-life balance is essential for success. Data-driven decisions enhance market understanding. Franchise opportunities can be streamlined with the right systems.

#89. On this episode of The meez Podcast, host Josh Sharkey sits down with Troy Hooper, a seasoned hospitality consultant, Founder & CEO of Kiwi Restaurant Partners (KRP) and Nurish, Founder of SNDWCH, CEO of Pepper Lunch, and the host of The Pineapple Perspective Podcast. Troy begins the episode with how he strategically blocks off his time to balance priorities and dives into the fascinating twists and turns of his diverse career journey.Josh and Troy discuss the unique concept behind Pepper Lunch and explore the benefits of outsourcing high-quality prepped ingredients. Finally, Troy talks about his podcast, The Pineapple Perspective, and leaves listeners with insightful closing advice for navigating the hospitality industry.Whether you're in foodservice or just love a good entrepreneurial story, this episode is packed with inspiration and actionable takeaways!Where to find Troy Hooper:InstagramLinkedInWhere to find Pepper Lunch:WebsiteInstagramLinkedInTikTokFacebookTwitterWhere to find Kiwi Restaurant Partners:WebsiteLinkedInFacebookWhere to find Nurish:WebsiteWhere to find SNDWCH:WebsiteInstagramYouTubeTwitterFacebookWhere to find The Pineapple Perspective Podcast: SpotifyAppleYouTubeWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(02:01): How Troy blocks off his time(13:33): Troy's diverse career journey(24:16): Pepper Lunch(33:59): Outsourcing high quality prepped ingredients(50:20): The Pineapple Perspective Podcast(54:30): Troy's closing advice

Are you leaving money on the table by overlooking catering opportunities? In this episode of the Local Marketing Lab, Kelly Grogan, co-founder of Crumbs, shares invaluable local catering strategies to grow your restaurant. With over 20 years of experience in the restaurant industry, Kelly unveils how catering can be a game-changer for local businesses, emphasizing the importance of community engagement and personalized marketing approaches.Here are some topics discussed in the episode around local catering strategies:Create an effective catering menu that's distinct from your regular offeringsPackaging and presenting catering orders to maximize impactLeveraging existing customers to grow your catering businessBuilding personal relationships with potential catering clientsUse your restaurant's physical space to promote catering servicesResourcesConnect with Kelly Grogan on LinkedIn.Learn more about Crumbs.Other shout-outsGeoff Alexander and Gregg Majewski for examples on how to do catering right.McAllister's Deli for their catering services and packaging.Sabrina Jenkins at PDQ Chicken for their catering services.Troy Hooper for hosting a pickleball tournament at Restaurant Leadership Conference.

In this episode of the Local Marketing Lab, we explore the powerful connection between effective training, exceptional hospitality, and repeat customers with Jason Berkowitz, a hospitality veteran and founder of Arrow Up Training. With over two decades of experience spanning more than 50 restaurant openings, Jason shares invaluable insights on how businesses can boost repeat customers with training and create memorable guest experiences. His unique blend of psychology-backed management techniques and creative problem-solving offers a fresh perspective on cultivating customer loyalty in the hospitality industry and beyond.Here are some topics discussed in the episode:The difference between service and hospitalityStrategies for implementing effective training programsTips for improving order accuracy in takeout and deliveryMethods to enhance employee retention and satisfactionBuilding strong relationships with guestsResourcesConnect with Jason Berkowitz on LinkedIn.Learn more about Arrow Up Training.Other shout-outsFollow Shawn Walchef and Troy Hooper on LinkedIn for tips on digital hospitality.Check out Tocaya Organica, modern Mexican food with locations in Arizona and California.Ronan for excellent marketing, training, and hospitality.

Troy Hooper is the Founder and CEO of Kiwi Restaurant Partners and the CEO of Hot Palette America. With 30 years of hospitality management in luxury and casual dining, Troy brings a breadth of knowledge and diverse experience to KRP. Troy has built new concepts, redesigned and rebranded existing restaurants and hotels, and improved upon well-established venues throughout the U.S. for iconic brands such as Hilton Corporate properties, Sheraton, TPC Golf Clubs, as well as luxury Caribbean resorts, and exclusive private memberships clubs. A business and operations specialist, Troy has a proven track record of aggressive top and bottom-line growth while attracting and training top talent and creating robust cultures that deliver world-class service. This is Troy's third time on the show, most recently featured on episode 879 in 2022. Troy also now has a podcast called The Pineapple Perspective. Favorite success quote/mantra: "First seek to understand, then seek to be understood." In this episode we will discuss:  Robotics Pod models Consulting Online marketing Tech stack Asian restaurant markets and models AND MORE! Today's sponsors: Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT's total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT's end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way. MarginEdge: Boost your efficiency and profitability without adding labor costs. MarginEdge is a complete restaurant management software that allows you to seamlessly manage all aspects of your business from one central location. Track food costs in real time, make inventory faster and less tedious, easily cost out your recipes, and get a daily P&L so you always know where you stand. See how it works at marginedge.com/unstopabble. Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact the guest: LinkedIn: https://www.linkedin.com/in/jtroyhooper/ The Pineapple Perspective podcast! Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

How does an international restaurant chain break into the toughest market in the world? This week's episode of the Restaurant Business podcast A Deeper Dive features Troy Hooper, the CEO of Pepper Lunch. Pepper Lunch is a Japanese fast-casual chain in which customers largely cook the food themselves. It is part of a generation of concepts with unique business models that are rapidly establishing themselves in a U.S. market hungry for more Asian fare that provides interesting experiences. Hooper became the CEO of Pepper Lunch last year. We wanted him on the podcast to talk about this brand and what he's done to establish the concept in the U.S. It's tough to break into this market, and he can provide some unique perspective on what it takes to do so. Hooper talks about what makes the brand tick and discusses its recent menu overhaul and how that fits into its plans. We talk about its unique menu overhaul and why Asian chains are taking off right now. It's a fascinating discussion with one of the country's more interesting emerging brands, so please check it out.

Join Scot Turner on our latest huddle as Troy Hooper joins the show to have a conversation about how Troy is building a high-performing team at Pepper Lunch Restaurants as they continue the growth of the brand in the US. They also talk about hotels, F&B and de-skilling processes for your team. Troy is always full of knowledge and this episode is no different. You can find Troy by visiting his LinkedIn profile below,  https://www.linkedin.com/in/jtroyhooper/  Learn more about Pepper Lunch Restaurants and Kiwi Restaurant Partners: https://www.pepperlunchrestaurants.com/  https://www.krpusa.com/  ----------------------------- Hospitality Huddles is brought to you by Auden Hospitality, challenging hoteliers to think differently about their F&B to create outlets their guests will love - learn more at: www.audenhospitality.com      ----------------------------- And finally.....  Have you seen the only newsletter created for F&B leaders that share tips to grow your performance and welcomes you into a global peer community? F&B Insider is read in over 59 countries, see more and subscribe here ✍

There's ONE THING restaurant owners need to do, to increase:

CEO Troy Hooper spoke at the California Restaurant Association Presidents Panel, a few months ago; and one of the hottest discussions was how to defend restaurant profitability: ✅ From constant attacks of rising costs and regulations; and ✅ Without customers' having to carry the load I clipped this one-minute, forty-five second answer. Please watch and repost, so that it helps as many of our peers as possible! The restaurant industry will be here, forever. What are other ways we operators can be here forever, too? If you found this episode valuable, please support me (it's free and quick!) by: • Following me on X/Twitter: http://www.twitter.com/paulttran • Subscribing to my YouTube channel: www.unfocused.video  • Connecting with me on LinkedIn: www.linkedin.com/in/paulttran  • Subscribing to my newsletter: https://effaround.substack.com/

Pepper Lunch is a fast-casual Japanese hot plate concept that originated in Tokyo, Japan, and is poised for explosive growth in North America over the coming years. Troy Hooper, CEO, and Dana Hathaitham, Director of Real Estate & Development, share their rapid expansion strategy involving both corporate and multi-unit franchise deals in the United States market. They discuss all the considerations to make when planning restaurant real estate growth from 5 to 500 locations. Tune in for their franchise, real estate, and hospitality expertise!

In an engaging episode of "The Late Night Show with Canada's Restaurant Guy and Domenic Pedulla," the hosts welcome two industry legends, Troy Hooper from Pepper Lunch and Monte Silva, bringing a blend of humour, insight, and deep industry knowledge to the forefront. They dive into the fascinating world of global cuisine's impact on local food markets, emphasizing the rising popularity of fusion dishes that marry distinct culinary traditions, such as Asian Brazilian or Cuban egg rolls. The discussion also highlights the crucial role of AI in shaping restaurant themes, with a special guest, Chat GPT4, an AI tool, contributing to picking the episode's theme. Pepper Lunch's CEO, Troy, shares his journey in the restaurant industry, discussing the rapid expansion of the brand across 15 countries and the unique Japanese hot plate concept. The episode explores the challenges and triumphs of the restaurant business, from menu innovation to the importance of a well-thought-out supply chain. Furthermore, the conversation veers into the significance of digital marketing and social media engagement in the food industry today. This episode not only entertains but also provides valuable insights for anyone interested in the crossroads of technology, marketing, and foodservice innovation. Learn more about Pepper Lunch Click Here Learn more about Monte Silva Click Here --- Send in a voice message: https://podcasters.spotify.com/pod/show/canadas-restaurant-guy/message

In an engaging episode of "The Late Night Show with Canada's Restaurant Guy and Domenic Pedulla," the hosts welcome two industry legends, Troy Hooper from Pepper Lunch and Monte Silva, bringing a blend of humour, insight, and deep industry knowledge to the forefront. They dive into the fascinating world of global cuisine's impact on local food markets, emphasizing the rising popularity of fusion dishes that marry distinct culinary traditions, such as Asian Brazilian or Cuban egg rolls. The discussion also highlights the crucial role of AI in shaping restaurant themes, with a special guest, Chat GPT4, an AI tool, contributing to picking the episode's theme. Pepper Lunch's CEO, Troy, shares his journey in the restaurant industry, discussing the rapid expansion of the brand across 15 countries and the unique Japanese hot plate concept. The episode explores the challenges and triumphs of the restaurant business, from menu innovation to the importance of a well-thought-out supply chain. Furthermore, the conversation veers into the significance of digital marketing and social media engagement in the food industry today. This episode not only entertains but also provides valuable insights for anyone interested in the crossroads of technology, marketing, and foodservice innovation. Learn more about Pepper Lunch Click Here Learn more about Monte Silva Click Here

Troy Hooper, CEO of Hot Palette America, the parent company of Pepper Lunch is our exciting guest this week. Troy's journey is a fascinating blend of real estate, construction, culinary arts, and supply chain expertise, all converging into his remarkable career path.Troy delves into the art of choosing the perfect location for success, drawing parallels between real estate and crafting the perfect menu. He emphasizes that just like a well-curated dish, a strategic location is a recipe for triumph.But here's the real takeaway: it's not just about getting people to try your offerings; it's about ensuring they keep coming back for more. Troy reveals the sobering statistic that 70% of customers never return, shedding light on the true challenges of building customer loyalty in the culinary world.Moreover, Troy provides valuable insights into the unique challenges the US market faces compared to international markets, offering a holistic view of the culinary landscape.Tune in to our podcast episode to discover Troy's wisdom and experience firsthand! 

In this episode of the Hospitality Leadership Podcast, I had the pleasure of chatting once again with Troy Hooper, who is now the U.S. CEO of Pepper Lunch. Troy shared insights from his extensive 31-year journey in the hospitality industry, starting as a busser to becoming a chef and eventually taking on significant leadership roles. We delved into the innovative Pepper Lunch concept, a Japanese experiential fast-casual restaurant known for its DIY teppanyaki, and we uncover what sets the brand apart, including the importance of authenticity, customer experience, and strategic, patient expansion over rapid growth. 02:10 Troy Hooper's Journey in the Hospitality Industry04:13 The Birth and Growth of Pepper Lunch06:04 The Unique Value Proposition of Pepper Lunch11:36 The Strategy for Growth and Expansion17:25 Maintaining Brand Identity and Culture21:20 Challenges and Learnings in Leading Pepper Lunch24:12 Embracing the Brand's Legacy25:13 The Art of Selling and Passion26:13 Authenticity and Franchise Partnerships29:19 The Ideal Franchisee for Pepper Lunch32:14 The Unique Appeal of Pepper Lunch38:26 The Future Vision for Pepper Lunch40:51 Book Recommendations for Success43:47 Closing Remarks and Contact Information

Summary In this episode, the Kyle is joined by Shawn Walchef & Troy Hooper and, this is one of those episodes that really gets into the nitty-gritty of the restaurant business: from real estate to the process for getting locations, down to the last comma in Letters of Intent, and relationships with landlords. They talk current events- including a restaurateur's who managed the negative reviews like a maniac, the operational challenges that are facing restaurants and the trends in the digital space how hospitality is key and how Ozempic craze is affecting what is offered on the menus. They discussed the dynamics of the NRA show: "What the show is supposed to look like," "How to make an educational show," "Recycle content," and "What it takes to produce a video. The show sums up with insights on marketing strategies for franchises, adoption of the latest technologies, potentials in artificial intelligence, and benefits from automation in sales tax. Takeaways Hospitality is crucial in handling negative situations and public call-outs may not be the best approach. Cancellation fees for restaurant reservations can vary and are common in certain areas. Capturing and repurposing content from events like trade shows can provide long-term value. Investing in storytelling and content creation can have a significant impact on brand awareness and customer engagement. The demand for videographers is high, and pricing can vary based on expertise and production quality. Effective communication and collaboration between corporate and local franchise groups are crucial for successful marketing strategies. Franchise brands should prioritize the financial success of their franchisees, as it directly impacts the brand's profitability. Restaurant technology, including artificial intelligence, is constantly evolving and can provide valuable insights and efficiencies for businesses. Sales tax automation solutions, like DAVO, can help restaurant owners avoid fines and penalties by ensuring accurate and timely tax payments. 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 Check out that TikTok on Birthday Party Invitations. 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. 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

In this episode of the Restaurant and Retail Revel(ations) podcast, Pepper Lunch CEO of the North American division Troy Hooper explains what teppanyaki means, especially within the context of DIY fast food.Whether you're wondering, “are teppanyaki and hibachi the same?” or “where did Pepper Lunch originate from?” you won't want to miss Troy's insights.From hot, sizzling plates of made-to-order food to strategic tech innovation, Pepper Lunch takes a multi-pronged approach to distinguish itself among the best fast casual restaurants in the marketplace. Listen now for more!

Tune into the pod for our latest episode of Zaller Talk! Anthony Zaller sits down with Troy Hooper, CEO of Pepper Lunch USA, to talk about navigating the waters (boat puns ahoy!) of a successful career in business. Learn about Troy's path from cash-captaining luxury yachts to his current position as the American CEO of a multi-national restaurant group.

In today's episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” are joined by Troy Hooper, CEO of Hot Palette America, the parent company of Pepper Lunch Restaurants, as well as Elisia Flores, CEO at L&L Hawaiian Barbecue .Troy has over thirty-one years of experience in the hospitality industry, having grown up helping his father build restaurants and bars in Miami. Troy talks about global expansion, his recent ten-unit deal in Arizona, and modernizing the over-thirty-year-old brand.Elisia returned to Hawaiian Barbecue five years ago as CEO to take over leadership from her father and company co-founder, Eddie Flores. She credits L&L's success to the strong family-oriented culture amongst employees and franchisees, as well as a delicious, craveable food product that leaves customers demanding more. Listen to this episode to find out the wild innovation and spicy challenges for the restaurant industry in 2024, and catch their recipes for expanding a gnarly franchise brand without losing cultural flavor.Key Takeaways:(00:08 - 01:55) Live from the Fast Casual Executive Summit in Louisville Kentucky(02:05) Troy grew up in hospitality helping Dad build Miami hotspots.(02:28) Dad threw parties; Troy handled the catering. Culinary school and then business school.(03:32) Brought in to spice up Pepper Lunch's US growth.(05:25) Ten new stores in five years - aloha expansion!(08:18) Pepper Lunch salsa dances across three countries.(29:57) Elisia returned as L&L CEO to take over family BBQ biz.(30:47) Started small but ohana customers couldn't resist the grub.(31:28) L&L smokin' the franchise competition with tons of awards.(32:23) Success is in their secret sauce (and culture).(33:22) Franchisees get schooled in Hawaii for legit tropical vibes.(34:41) Uh oh—are appetite pills putting restaurants on a diet?(36:16) Automated kitchens cookin' up some 2024 innovation.

In this episode of The Local Marketing Lab, we have an illuminating discussion with Carl Orsbourn, co-founder and COO of Juicer and author of the “Delivering the Digital Restaurant” book series. With over 25 years of experience crunching data and driving optimizations for restaurants, Carl provides invaluable insights on data-driven decisions for boosting your local marketing, fostering digital hospitality, and developing thoughtful digital strategies.Here are some topics discussed in the episode related to data-driven decisions:Analyze transaction data patterns at each location to uncover opportunitiesOptimize your Google presence for local SEO through contentRespond quickly and authentically to online reviews and messagesDevelop social content that highlights your teams and processesTake an incremental approach to major digital initiativesResourcesConnect with Carl Orsbourn on LinkedIn.Learn more about Juicer and how they help with dynamic pricing.Check out Carl's Digital Restaurant book series.Subscribe to Carl's newsletter on LinkedIn — The Digital Restaurant.Listen to an episode of The Digital Restaurant podcast.Other shout-outsFind a Rock and Brews burger location near you.Meredith Sandland — Co-author of the Digital Restaurant series.Connect with Troy Hooper on LinkedIn.Follow Shawn Walchef on LinkedIn.Learn more about the hype of Slutty Vegan.

Join us as we sit down with Troy Hooper, CEO of Hot Pallet America, the parent company of dining phenomenon, Pepper Lunch, and dive into the unique experience that sets them apart. Troy shares not only the intriguing locations of these restaurants but also his perspective on how to stand out in the food industry through exceptional hospitality, regardless of the restaurant type.On this episode, you'll learn from Troy about: Setting clear expectations for customersPursuit of Feedback Innovative approach to international brandsMore!Thanks, Troy!

Pepper Lunch currently has five restaurants in the U.S., but CEO Troy Hooper is on a mission to accelerate growth into both traditional and nontraditional spaces. The fast casual was founded by a Japanese master chef more than 30 years ago, and now counts hundreds of locations around the world. The focus of the menu is a dish called Beef Pepper Rice, a favorite meal in Japan that's usually served lazy Susan-style in family homes. Pepper Lunch pared down this family-style dish to a personal-sized iron plate that's uniquely designed so the food can be cooked teppanyaki-style on the plate by each guest. Hooper and his team are working on packaging that will make it possible to replicate the experience for carryout and delivery customers. Listen as he describes how Pepper Lunch got its name, how the concept differentiates itself in the Asian fast-casual space, why the U.S. menu includes French fries and onion rings served in no other countries, and how this low-labor, low-waste model meets today's industry challenges.

Are you a hospitality operator looking to revolutionise your business with technology, but unsure where to start?  Or maybe you know you need to change, but the thought of the upheaval is just too much for your team that is already overwhelmed?  Check out this week's episode "The Secrets Behind The Perfect Tech Implementation." where we will be diving deep into the strategies, insights, and practical steps to confidently integrate technology into your operations successfully. Host Scot Turner is joined by; Troy Hooper - Founder & CEO, Kiwi Restaurant Partners and Co-CEO of Pepper Lunch Restaurants Chris Fletcher - Founder Tech on Toast Matt Hardoon - Vice President, Sales & Partnerships, Market Man Don't miss out on this opportunity to learn from some of the best so you can take advantage of implementing the right tech into your business.   Find our Panelists on LinkedIn Scot Turner - https://www.linkedin.com/in/scot-turner/  Troy Hooper - https://www.linkedin.com/in/jtroyhooper/  Chris Fletcher - https://www.linkedin.com/in/chris-fletcher-52391150/  Matt Hardoon - https://www.linkedin.com/in/hardoon/    For more information about some of the platforms mentioned on the call see the links below: Tech on Toast - https://www.techontoast.community/  MarketMan - https://www.marketman.com/    This episode is brought to you in partnership with Auden Hospitality, see more here; www.audenhospitality.com    And finally, if you like this episode, please leave a review wherever you listen to your podcasts.   Thanks for listening

In this week's MondayManifest, I take a look back on my chat with Troy Hooper. In this Manifest, we discuss; How investing in people can lead to better customer service, higher employee morale, and increased profits; How a strong culture can help to attract and retain employees, and create a positive environment for guests, and; How it is important to be clear and honest about what your business is about and what it standsfor, for both employees and guests. Related: Find The Full Episode With Troy Hooper Here We also discuss the importance of leadership, training, and development. They argue that these things are essential for creating a successful business. Get Pure Clarity on Your Leadership with a FREE Leadership Clarity Coaching Session with Andy Jones. Sign up to our FREE 7-day email leadership course here Leadership Support Program: To grab one of our limited places on our Leadership Support Program for your business, reserve your place here before it's too late. If you'd like to reach out and say hi, you can find Andy on LinkedIn and Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of The Local Marketing Lab, Troy Hooper, CEO of Pepper Lunch USA, explores the marketing strategies that have contributed to the success of Pepper Lunch. He shares valuable insights on how building buzz can be accomplished through unforgettable customer experiences.In this episode, you will be able to: Learn about Troy Hooper's path to success, highlighting his passion for the restaurant industry.Understand the strategy and vision behind Pepper Lunch's focused expansion into North America, ensuring its seat in an uptrend growth trajectory.Attain valuable knowledge from triumphant Asian brands that influenced the strategic branding and messaging of Pepper Lunch for a US audience.Unravel the allure of Pepper Lunch's DIY Teppanyaki model, building buzz by creating an unforgettable brand experience as the primary value proposition.Delve into the multi-channel marketing strategies of Pepper Lunch, incorporating direct email, social media, and user-generated content to foster audience engagement and a “building buzz” mindset.

Joining the show today, I am excited to have Troy Hooper, Chief Executive Officer at Hot Palette America. Troy Hooper joined Pepper Lunch as one of the three global business unit CEO's for the brand, and oversees Pepper Lunch's parent company in North America, Hot Palette America. Troy brings 30 years of unparalleled experience in hospitality, operations management and executive leadership to this role, which has fueled Pepper Lunch's infrastructure development, growth efforts, and brand deliverables, creating a fruitful franchise model for the North American market.Throughout his career, Troy has successfully built new concepts, rebranded existing restaurants, and improved well-established venues for iconic brands. Troy's decades of experience and business acumen brings a breadth of knowledge to the rapidly growing global brand, Pepper Lunch.By the way, I have some breaking news for you at the end of this episode so make sure you listen all the way through to make sure you don't miss it!How To Contact MeWebsite: https://SkipKimpel.com (all archived shows and show notes will be posted here)Website: https://ConStrata.ioInstagram: https://instagram.com/skipkimpelTwitter: https://twitter.com/skipkimpelFacebook: https://www.facebook.com/skipkimpel1/LinkedIn: https://www.linkedin.com/in/skipkimpelLinkedIn: https://www.linkedin.com/company/constrata-consultingYou can also hear all these new episodes on the ConStrata website at ConStrata.ioEmail me at skip.kimpel@constrata.ioWhat's up next?Next week is the one and only Geoff Alexander from Wow Bao. We all know both of these names very well. A man who had a vision, assembled an amazing team and has taken his vision to a whole new level! You think he is passionate about virtual brands? Well, you will have to tune in to hear him tell us what he REALLY thinks about the future of that side of the industry. So, check out Hot Bytes on all of my social media channels and let me know what you think. I am very curious to see the reaction and see how sadistic you all really are!

Back with us today is Managing Director of ConStrata Consulting, Mr. Toby Malbec. This episode is dedicated to the two hospitality shows that recently happened, the industry standard, HITEC, brought to you by HFTP, which was held in Toronto and the brand new Hospitality Show put on by AHLA in Las Vegas at the Venetian Hotel. Both of these shows happened at the same exact time, so Toby and I decided to divide and conquer as so many others did as well. Today's recap will highlight overall arching themes, similarities as well as differences between the two shows. Enjoy!How To Contact MeWebsite: https://SkipKimpel.com (all archived shows and show notes will be posted here)Website: https://ConStrata.ioInstagram: https://instagram.com/skipkimpelTwitter: https://twitter.com/skipkimpelFacebook: https://www.facebook.com/skipkimpel1/LinkedIn: https://www.linkedin.com/in/skipkimpelLinkedIn: https://www.linkedin.com/company/constrata-consultingYou can also hear all these new episodes on the ConStrata website at ConStrata.ioEmail me at skip.kimpel@constrata.ioWhat's up next?Next week I am excited to share the time I had to chat with Troy Hooper, CEO of Hot Palette America, best known for their outrageously popular and delicious restaurant, Pepper Lunch. Troy has quite a bit to share with us regarding the growth of the organization including building out a tech stack for an international operation. How is he going to pull it off? Tune in and find out!

#231 - Franchise Roundtable - PART 1 ***** This week's episode is brought to you by: KICKFIN Thousands of restaurants across the country use Kickfin to send instant, cashless tip payouts, directly to their employees’ bank accounts, the second their shift ends. Get in touch today for a personalized demo and see how restaurants and bars across the country are tipping out with Kickfin. VISIT: kickfin.com/demo. ***** This week's episode is brought to you by: POPMENU If you’re a restaurant owner you need a great website that not only looks beautiful, but helps drive more traffic and sales. Use POPMENU to take your business to the next level. Best of all, listeners of this show can lock in one, set monthly rate… and get $100 off their first month. VISIT: https://popmenu.com/restaurantstrategy ***** I have spent my entire career in restaurants, but nearly all of that has been spent working with independents. Some multi-unit groups here and there... but very few franchises. But I've been getting more and more questions about franchising. So... I decided to pull together a panel of knowledgable individuals: Lauren Fernandez, Troy Hooper, and Darryl Sangster. This week and next we'll be taking a deep dive into the world of franchising. This week, we're going to look at things from the perspective of the franchisee, answering some key questions that many listeners have sent me... like, "What should I look out for in an agreement?" "How do I know if it's the right company for me?" "What sort of return should I expect"... and many more! OUR DISTINGUISHED PANEL: Lauren Fernandez: https://www.fullcourse.com/ Troy Hooper: https://www.krpusa.com/ Darryl Sangster: https://sangsterfranchisegroup.com/ ***** Same results, with a new name: The P3 Mastermind ProgramThe 3 Ps stand for PROFIT, PROCESS, and PROGRESS -- our 3 pillars! Learn more by setting up a FREE 30-minute Strategy Session: https://www.restaurantstrategypodcast.com/schedule

In an industry where we are constantly measuring labour percentage or cost of goods, we often overlook the impact of our culture and leadership when it comes to the performance of the restaurant business. The same is true in all hospitality businesses. Because we can't measure it directly, it can often be somewhat of an afterthought. Join me on this episode as I chat with Troy Hooper, Founder of Kiwi Restaurant Partners about common blindspots, the importance of culture and leadership, and why you should be showcasing the human side of your restaurant business in your marketing campaigns. Hospitality Leadership Podcast Partners Don't forget to check out our Cafe Hustle Hospitality newsletter over at thecafehustle.com Thank you for supporting our sponsors at The Hospitality Leadership Podcast! Our title sponsor is RotaCloud: Find out how you can transform your people management and give your management team practical insights into labour cost over at RotaCloud.com.​ Espressly.co: In a digital age, it is important to have branded mobile assets. Get a custom-branded mobile ordering and loyalty app for your business over at Espressly.co.​ If you'd like to reach out and say hi, you can find Andy on LinkedIn and Instagram. Learn more about your ad choices. Visit megaphone.fm/adchoices

In these new times running a business and a restaurant will never be the same. Restaurants have to think differently and try new ideas. Troy Hooper, CEO of Kiwi Restaurant Partners, joined Rick to talk about all of the news ways restaurants are trying to stand out. 

#201 - Leadership 101 with KRP CEO, Troy Hooper ***** This week's episode is brought to you by: KICKFIN Thousands of restaurants across the country use Kickfin to send instant, cashless tip payouts, directly to their employees’ bank accounts, the second their shift ends. Get in touch today for a personalized demo and see how restaurants and bars across the country are tipping out with Kickfin. VISIT: kickfin.com/demo. ***** This week's episode is brought to you by: POPMENU If you’re a restaurant owner you need a great website that not only looks beautiful, but helps drive more traffic and sales. Use POPMENU to take your business to the next level. Best of all, listeners of this show can lock in one, set monthly rate… and get $100 off their first month. VISIT: https://popmenu.com/restaurantstrategy ***** Troy Hooper is the CEO of Kiwi Restaurant Partners, a management and consulting firm serving the hospitality industry. Put simply, they excel at taking small brands and turning them into big brands. And he's speaking about the common threads that all successful companies have in common. Tons of insights from one of the smartest people in the industry... and HINT HINT... he thinks success has a lot to do with leadership. KIWI RESTAURANT PARTNERS: https://www.krpusa.com/ TROY ON LINKEDIN: https://www.linkedin.com/in/jtroyhooper/ ***** Ready to learn more about the Restaurant Accelerator Group Coaching Program? Click the link to set up a FREE 30-minute Strategy Session with me: https://www.restaurantstrategypodcast.com/schedule

Our guest today is Troy Hooper, a restaurant coach and consultant, who's put his money where his mouth is and created eight different restaurant concepts, all under one roof. In this episode, Troy shares the blueprint he's used to scale countless restaurant concepts as well as grow his own. For more information on Troy's company, visit https://www.krpusa.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

Troy Hooper and I met on Clubhouse, and I quickly learned how his 30 years of experience in hospitality was going to make him a fantastic guest on the show, and a friend. His extensive knowledge, and passion for the industry come through every time he speaks! Troy has built several concepts from the ground up, and also redesigns and rebrands existing restaurants and hotels. Some of the names you might recognize, include Hilton, Sheraton, TPC Golf Clubs, as well as luxury Caribbean resorts, and exclusive private memberships clubs. He is a operations specialist with a proven track record of top and bottom-line growth all while attracting and training top talent and working to create strong cultures that deliver world-class hospitality. Exclusive Sponsor PopMenu - Save $100 off you first month of PopMenu Answering by clicking here.

As founder and CEO of not one but two companies, Troy Hooper is a jack of all trades! As founder and CEO of Kiwi Restaurant Partners, Hooper offers hospitality consulting, management, development, franchising, and concept creation services.  This podcast is especially engaging and you definitely won't want to miss it. On this episode, Troy and Host Zack Oates discuss: What makes a successful franchiseConsistencyCommunicating with the consumerMoreThanks Troy!

The truth about your logo could shock you! Logo design and branding are important aspects of any business, as having a distinct and recognizable brand can help to promote consumer recognition and drive sales. When it comes to protecting your logo or brand, the process of trademarking is critical. This involves registering your logo with the appropriate authorities, which may involve sending in samples of the design or filling out paperwork verifying its use within your organization. From there, you can feel confident that no one else will be able to use your logo without permission. By protecting your logo or brand through trademarking, you can ensure that you maintain full control over how it is used and that your unique identity remains intact. Thanks to these benefits, the process of trademarking is an essential component of any successful business strategy. Troy brings over 30 years of diverse hospitality management experience to Kiwi Restaurant Group. He has successfully built new concepts, redesigned and rebranded existing restaurants and hotels, and improved upon well-established venues for iconic brands such as Hilton Corporate properties, Sheraton, TPC Golf Clubs, as well as luxury Caribbean resorts, and exclusive private memberships clubs. Throughout his career Troy has spent much time in asset transition and turn-around management for all types of hospitality and restaurant businesses. This experience makes him the perfect candidate to help guide KRP Restaurants through its own growth and development. . . . For questions or inquiries about being a guest on the show contact me: *DM me on Instagram, Facebook, or Twitter @giftboxcreative If you would like to work with me, you can visit www.gitboxcreative.com and fill out the contact form or email me at giftboxcreative@gmail.com --- Send in a voice message: https://anchor.fm/creators-revival/message

With excitement allow me to introduce you to today's guest, Founder and CEO of Kiwi Restaurant Partners and nurish, Troy Hooper. With 30 years of hospitality management in luxury and casual dining, Troy brings a breadth of knowledge and diverse experience to KRP. Troy has built new concepts, redesigned and rebranded existing restaurants and hotels, and improved upon well-established venues throughout the U.S. for iconic brands such as Hilton Corporate properties, Sheraton, TPC Golf Clubs, as well as luxury Caribbean resorts, and exclusive private memberships clubs. A business and operations specialist, Troy has a proven track record of aggressive top and bottom-line growth while attracting and training top talent and creating robust cultures that deliver world-class service. Check out episode 760 with Nick Sarillo about creating paths for tangible growth in your restaurant, as mentioned in today's episode. Listen to episode 437 with David Scott Peters on menu engineering as mentioned in today's episode! Listen to episode 840: Trademarks 101 with David Lizerbram as mentioned in today's episode! Listen to episode 675 or episode 765 with Shawn Walchef as mentioned in today's episode! Listen to episode 769 with Kyle Inserra on Real Estate, Scaling, Partners, and Equity as mentioned in today's episode! Listen to episode 771 with Kyle Inserra about Profit First and Partnership Agreements as mentioned in today's episode! Tools recommended in today's lecture include: Meez Yelli Wisetail RestaurantOwner.com Phenium Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "First seek to understand, then seek to be understood." In this lecture with Troy Hooper we will discuss: These are the 6 areas we will cover today: Onboarding Systematization Financials Supple chain Marketing First build/next location Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.   Through the combination of innovative bar and restaurant inventory management software and highly-skilled inventory management experts, Sculpture Hospitality uses drilled-in reporting functionalities to find opportunities in your inventory management processes where you can drive real profit growth. Are you interested in learning more about how you can use data to improve your restaurant or bar's profitability? Get in touch with Sculpture Hospitality today.   Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: Website: krpusa.com Email: troy@krpusa.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Troy Hooper for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

With excitement allow me to introduce you to today's guest, Founder and CEO of Kiwi Restaurant Partners and nurish, Troy Hooper. With 30 years of hospitality management in luxury and casual dining, Troy brings a breadth of knowledge and diverse experience to KRP. Troy has built new concepts, redesigned and rebranded existing restaurants and hotels, and improved upon well-established venues throughout the U.S. for iconic brands such as Hilton Corporate properties, Sheraton, TPC Golf Clubs, as well as luxury Caribbean resorts, and exclusive private memberships clubs. A business and operations specialist, Troy has a proven track record of aggressive top and bottom-line growth while attracting and training top talent and creating robust cultures that deliver world-class service. Check out episode 613 withHorst Schulze on the 24 Standards of Service as mentioned in today's episode! Check out episode 700 with Mario Del Pero as mentioned in today's episode! Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "First seek to understand, then seek to be understood." In this episode with Troy Hooper we will discuss: What is an LTO in corporate dining? Troy's time in corporate dining early in his career Farm-to-fork The trails of serving food at a ski resort People and culture first Utilizing data efficiently Invest in each member of your team individually Kitchen robotics The metaverse Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.   Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.   Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Empathy What is your biggest weakness? Loud voice What's one question you ask or thing you look for during an interview? Someone who asks questions about out brand and culture What's a current challenge? How are you dealing with it? Capital Share one code of conduct or behavior you teach your team. Self-awareness What is one uncommon standard of service you teach your staff? Connect on a human level and make a connection What's one book we must read to become a better person or restaurant owner? The 7 Habits of Highly Effective People by Stephen R. Covey Twelve And A Half by Gary Vee GET THIS BOOK FOR FREE AT AUDIBLE.COM  What is something restaurateurs don't do well enough or often enough? Don't take their heads out of the sand and look up What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Smart phone Name one service you've hired. Geofencing by MNI If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be curious Be kind Be aware Contact info: Website: krpusa.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Troy Hooper for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Troy Hooper is changing the world of hospitality, listen to episode to learn how. Drew Vs The World Social Media:Follow the podcast on Instagram  @drewvstheworldpodcast or check out www.drewvstheworld.comDiscounts:Use offer code DVSW at Poddecks.com during checkout for 10% off your first order of the ultimate conversation starter!Click the link ---> Four Sigmatic and use the offer code DREWVWORLD at check out to get 10% off your orderSupport the show (http://linktr.ee/Drewversustheworld)

  Food is changing. How will we eat? That's the question posed in the Farm To Table Talk Clubhouse room to Troy Hooper a multi- business entrepreneur in the hospitality space with a consulting practice to build and scale emerging brands. Troy and Rodger Wasson are joined live in the Clubhouse room by a large group of members. Joining the conversation “on stage” are Chef Dr. Mike, a cardiologist, professional chef and author;  Regenerative Livestock Manager, Ben Glassen; farming entrepreneur Cindy Beuchert, Sara Calvosa, Indigenous Californian, Karuk Tribe food writer, author and others. Ideas can be farmed! The seeds of ideas can be planted, cultivated, harvested, distributed and consumed. For ideas about growing, marketing and consuming food, Idea Farming consultancy was created-- helping organizations tell their stories and grow their brands And for conversations about ideas that will matter there is the Farm To Table Talk podcast. Hear about new ideas at www.farmtotabletalk.com.  For help with authentic stories and strategic counsel go to www.idea-farming.com  Join the drop in audio version of Farm to Table Talk on Clubhouse. 

Social Media is an important tool for all business owners. But how do you make it easier to post content everyday? Our Clubhouse Roundtable Series dug into the topic of How To Make Social Media Effortless so we could brainstorm tips and content ideas to help make posting to social media easier to do. https://youtu.be/_ospbYZ710w ➤ Join the weekly Digital Hospitality Club room on Clubhouse on Fridays at 10am (PST). Raise your hand and take the stage during the open conversation to have your voice heard. Don't have Clubhouse? It's free and easy to sign up. Just download the app on your smartphone and signup like you would any other social media profile. Sign up for Clubhouse at https://www.joinclubhouse.com. What topic should we discuss next week? Let us know in the comments or email the Cali BBQ Media team at podcast@calibbq.media. How To Make Social Media Easy — You've got to build this into your life, but it does not have to be all consuming," Troy Hooper said in the Digital Hospitality Clubhouse room. "You do not need 15 platforms. You do not need to dominate on all of them. You need to get started by pulling your phone out..." As proven by our guests on Digital Hospitality you don't need a production crew or fancy equipment to grow an audience on social media — you just need a story to tell and your smartphone. "You don't need a fancy camera. You sure as hell don't need fancy lighting," Troy continued. "You can tell big pieces, little pieces, things about tomorrow, things about your origin. The content never ends." When you focus on only trying to get the largest follower count possible or view numbers, you're missing the point. Not everyone will get millions of followers (and those numbers you see are often artificially inflated anyway). "I think when you start focusing on growing as much as possible or you're comparing yourself to other people, it becomes more of an effort," shared Corey Nelson, content producer for Best Served Creative. "That's a hard thing for people because they want to quit when they see that they're not hitting those numbers or are not growing as fast as they would like." Greg Rempe from The BBQ Central Show has been working for years to grow a passionate and engaged audience online. "I love my audience," he said while admitting that, "I'm not happy with how quickly I grow. "I might not have 125,000 followers on Instagram, but when I post, I do get a large percentage of engagement from my audience, which to me signals that there's a little bit more buy-in from my folks... so at least my fan base seems to be engaged."   Change Your Social Media Mindset — When you're stuck in the mindset of only wanting to get more followers, you're missing out on the potential joys and benefits of social media, which is to be social. "We really need to honor the followers that we already have and show up for them because they want to know more," said Elizabeth Doss of Izzy Ink Studios. "They want to see you. They want to remember you." One way to make social media effortless is to focus on quantity over quality. Online more is often better. That's because they more places you show up, the more places followers can find you and your message. "You can create a habit for yourself by doing quantity," Stover Harger III from Cali BBQ Media said in the Clubhouse conversation. "And we know that social media needs to be a habit. Or else, let's be honest, we won't do it." "I'm always at my best on social media when I'm doing it every day and I'm thinking about it every day." *** MORE CLUBHOUSE CONTENT: How To Become Your Own Media Company | Best Served Podcast + Cali BBQ Media on Clubhouse | DH112 Crowdfunding Marketing and Promotion Tips from an Expert | Clubhouse Digital Hospitality Club Cal Ripken Jr. of Clubhouse | Guy Clarke (Restaurant Marketing Consultant) | DH102 STAY INVOLVED | ASK FOR HELP | GET INVOLVED

Mergermarket & Dealreporter, Head of IPO and SPAC Content, Troy Hooper, joins Julie-Anna Needham to discuss SPACs conflicts of interest and IPO Activity in the Americas and globally in this weeks latest episode. Related links: https://www.intralinks.com https://www.intralinks.com/solutions/initial-public-offerings