Jeremy literally grew up in the Restaurant Technology Industry. His family is the founders of Custom Business Solutions, Inc. and Jeremy’s early school vacations were spent soldering components for restaurant customers. Twenty-plus years later and Jeremy is COO for CBS, in charge of the implementation of technology systems for CBS customers. It’s fair to say that Jeremy is very much in touch with the challenges and issues facing restaurant operators in the area of technology systems. Outside of CBS, Jeremy and his wife Michelle are the busy parents of two boys and two girls. The family’s youngest son was adopted from Uganda. Four kids, youth sports, church and many other activities mean non-stop action at the Julian household. Jeremy is a big fan of baseball and soccer. When not cheering on the kids in sports Jeremy enjoys cooking and watching Food Network.
This episode of the Restaurant Technology Guys podcast features Jon, a longtime friend of the host and CEO/co-founder of Tabski, a digital commerce platform for restaurants. Jon shares his journey from starting in B2B sales and entering the restaurant tech space, to launching and pivoting Tabski amidst challenges like COVID-19. Tabski aims to improve guest experience and operational efficiency through features like multi-vendor ordering and omni-channel integration, addressing the evolving needs of food halls and busy restaurants. Jon emphasizes the importance of consumer-first design in creating a connected commerce platform, highlighting the shift towards a digital-first approach in the restaurant industry.
00:00 Welcome & Guest Introduction
00:24 Jon's Journey: From Payment Side to Restaurant Tech Innovator
01:04 The Birth and Evolution of Tapski
09:13 Exploring the ISO Model and Its Impact on Restaurants
15:05 Introducing Tapski: A New Era of Restaurant Technology
25:36 The Future of Ordering: Flexibility and Consumer Control
29:05 Conclusion & How to Connect with Tapski
Evolving Restaurant Operations through Advanced Technology Solutions
In this episode of the Restaurant Technology Guys podcast, the host welcomes back Vishal, the CEO and founder of It's a Checkmate, to discuss advancements in restaurant technology. Vishal elaborates on how his company integrates digital ordering channels with POS systems to streamline operations for restaurants. He emphasizes the growing complexity and variety of digital ordering, from kiosks to social media, and how It's a Checkmate manages this integration seamlessly for both large brands and small establishments. He highlights successful collaborations with major brands like Wendy's and Five Guys, and discusses the importance of offering a consistent ordering experience across all digital platforms. The episode also explores menu management, capacity management, first-party ordering solutions, and the potential of voice ordering. Additionally, Vishal shares insights on the profitability and challenges of third-party platforms and the importance of being where the customers are, showcasing the dynamic and evolving landscape of restaurant technology solutions.
00:00 Welcome to the Restaurant Technology Guys Podcast
00:18 Introducing Repeat Guest Vishal from It's a Checkmate
01:05 Exploring the Explosion of Digital Ordering Channels
02:11 The Future of Digital Ordering and Its Impact on Operations
04:31 Innovative Solutions for Complex Digital Ordering Challenges
06:10 The Importance of Being Where Your Customers Are
10:37 Integrating Digital Orders into Restaurant Operations
12:36 Addressing Capacity Management and Customer Expectations
16:57 The Evolution of Menu Management in a Digital World
26:18 The Role of Voice Ordering in the Future of Restaurants
33:30 How to Connect with It's a Checkmate for Solutions
36:22 Closing Thoughts and Gratitude
One Big Island in Space: Revolutionizing the Coffee Industry with Farm Direct Coffee
The podcast features Restaurant Technologies Group hosting Michelle and Robert Fish, co-founders of One Big Island in Space and Biggby Coffee. Michelle and Robert share their passion for supporting coffee farmers directly and promoting environmentally friendly farming methods. They speak about their missions to build long-term relationships with mid-sized farmers across the globe, ensuring fair treatment of workers, sustainable farming practices, and community investment. They discuss the intricacies of the coffee industry, the predatory practices it often harbors, and the efforts needed to navigate the enormously complex supply chain. They aim to shift their coffee supply to 100% farm-direct by 2028, aiming to support people in building a life they love, while also preserving the planet. They believe consumers could empower such change if educated about the impacts of their coffee choices.
00:00 Introduction to the Restaurant Technology Guys Podcast
00:31 Guest Introduction: Michelle and Robert Fish
01:08 The Journey of Biggby Coffee
01:25 The Threats to Coffee Production
02:28 The Creation of One Big Island in Space
02:49 The Direct Trade Model and its Impact
04:20 The Importance of Ethical Farming Practices
04:50 The Global Reach of Coffee Production
05:24 The History and Atmosphere of Biggby Coffee Cafes
08:28 The Inception of One Big Island in Space
08:47 The Importance of Core Values in Business
13:04 The Reality of Coffee Production
25:10 The Future of One Big Island in Space
29:42 Conclusion and How to Support the Mission
In this episode of the 'Restaurant Technology Guys' podcast, the host and guest David Greschler, Co-Founder and CEO of Nomad Go, discuss the transformative role of Nomad Go's technology in restaurant inventory management. Nomad Go uses computer vision, spatial intelligence, and augmented reality to audit and count inventory in real time with up to 99% accuracy, revolutionizing traditional inventory methods. The technology caters for complexities such as substitutions, batch recipes, and storage issues, ultimately aiming to improve accuracy, save time, reduce wastage and increase profit for restaurants.
00:00 Introduction and Guest Introduction
00:31 Guest Background and Company Overview
02:22 The Problem with Traditional Inventory Management
09:16 Introducing Nomad Go's Solution
09:40 How Nomad Go Works
13:20 Addressing Substitutions and Partial Cases
17:47 The Future of Inventory Management
19:24 The Importance of Accurate Inventory in Restaurants
19:36 How We Improve Prep Lists with Scientific Precision
20:38 Dealing with Pre-Produced Items in Inventory
21:38 The Challenges of Receiving Products
23:56 The Role of Technology in Inventory Management
24:35 Making Inventory Fun with Augmented Reality
25:26 The Future of Inventory with Nomad Go
27:31 Resolving Inventory Variances
31:09 The Future of Supply Chain and Distribution
32:41 The Vision for Nomad Go
34:50 Getting Connected with Nomad Go
In this podcast episode of Restaurant Technology Guys, the guest Tal Clark, CEO of Instant Financial, discusses the important aspects of fintech and wage access in the restaurant industry. With Tal's two-decade experience in the financial technology space, he describes the role of Instant Financial in facilitating digital payments, increasing accessibility, and making transactions cost-effective. The conversation includes an in-depth discussion about the necessity and benefits of earned wage access and direct access to tips for restaurant staff. Acknowledging the increasingly cashless society, they also discuss the challenges with traditional banking and the rise of alternative financial institutions. Tal also highlights the Instant's efforts to lower the barriers for pay access, including those who are underbanked.
00:00 Introduction and Guest Introduction
00:28 Guest's Background and Journey in FinTech
01:31 Understanding FinTech and Its Impact
02:37 Challenges in Restaurant Industry and Earned Wages
03:10 Importance of Instant Access to Earned Wages
09:06 The Shift to Digital Payments and Tips
12:17 The Cost of Using Cash in Restaurants
16:04 The Rise of Alternative Banking and Its Impact
19:23 How Instant Works: Earned Wages and Tips
27:17 Getting Started with Instant
28:07 Conclusion and Final Thoughts
The podcast episode hosts Scot Turner, founder of Auden Hospitality, a global advisory business based in the UK that assists hoteliers in improving their food and beverage operations. Turner discusses the importance of restaurant technology in hotels and its potential to enhance both revenues and guest experiences. He suggests that hotels should make their restaurant operations separate from the rest and learn from independent restaurants. They should focus on digital experiences as much as physical ones and calls for greater personalization and automation in customer service. Turner also advocates for the implementation of QR ordering and the installation of digital menu boards to enhance customer engagement. Other topics discussed include user generated content and its role in increasing brand visibility, the impact of foodie and Instagram culture, the shift in F&B operations in hotels over the years, and the opportunity to modernize F&B in hotels to match guest expectations.
00:02 Introduction and Guest Introduction
01:56 The Evolution of F&B in Hotels
03:12 The Shift in Hotel Dining Trends
03:58 The Importance of Innovation in Hotel Dining
07:05 The Impact of Social Media on Hotel Dining
12:48 The Importance of Creating Memorable Dining Experiences
16:08 The Role of Local Community in Hotel Dining
17:30 The Pros and Cons of Partnering with Local Brands
21:37 The Challenges and Rewards of Longstanding Relationships
21:50 The Importance of Tech in the Guest Experience
22:58 The Impact of Modern Food Delivery Services
23:29 The Digital Experience in the Restaurant Industry
24:22 The Power of QR Codes and Digital Ordering
25:16 The Role of Tech in Enhancing Guest Experience
29:08 The Future of Tech in the Hotel Industry
31:09 The Importance of Personalization in Guest Experience
38:32 The Role of Tech in Non-Traditional Food Service
43:39 The Future of Tech in the Restaurant Industry
In this enlightening conversation, Matt Wampler, a former Jimmy John's franchisee and a crucial player at Clear Cogs, talks about the role of modern technology in the restaurant industry. He discusses the power of data-driven decisions and the challenges of integrating AI in restaurant operations. The conversation also reveals how Clear Cogs has been partnering with Point of Sale (POS) companies, including freshly announced partnership with Toast, enhancing the accessibility of AI for all restaurant operators. Emphasizes on the importance of having actionable data and how Clear Cogs utilizes AI in food cost management, labor management, and more. The discussion also sheds light on ClearCogs' commitment to help restaurants improve their operations and become more profitable.
00:00 Introduction and Welcome
00:09 Guest Introduction: Matt from Clear Cogs
00:37 The Journey from Restaurant Operator to Tech Innovator
01:10 Understanding ClearCogs: Solving Restaurant Problems with Tech
01:46 The Power of Data in Restaurant Operations
02:28 The Impact of Food Costs and Waste on Restaurant Operations
08:40 The Role of AI in Restaurant Operations
13:57 The Importance of Trust in Implementing Tech Solutions
16:20 The Future of AI in Restaurant Operations
20:02 The Role of ClearCogs in Labor Management
22:53 The Importance of Data Management in Restaurant Operations
28:36 ClearCogs' Partnership with Toast and Future Plans
36:56 Conclusion and Final Thoughts
Revolutionizing Restaurant Loyalty Programs: A Conversation with Hang CEO Matt Smolin
In this episode of the 'Restaurant Technology Guys' podcast, the hosts discuss the changing dynamics of loyalty programs with Matt Smolin, the co-founder and CEO of Hang, a next-generation loyalty software. Smolin delves into the story of his journey from working in finance to co-founding a successful startup. He also emphasizes the importance of personalization in loyalty programs and the need for brands to understand their customers' lifetime value. Mullen shares success stories from Hang's partnership with Boba Guys, reflecting on how a more engaging and understandable loyalty experience can drastically increase customer retention and spend. The conversation concludes with ways for listeners to get in touch with Hang and learn more about their solutions.
In this episode of the Restaurant Technology Guys podcast, Jeremy Julian engages in a conversation with Marc Mathies from Vericast. The discussion revolves around how Vericast, best known as a cooperative shared mail provider in the restaurant space, pivots to the digital landscape. Marc highlights Vericast's novel data enhancement project called 'Next Drive,' bridging customer data with proprietary data to create personalised advertising campaigns with refined accuracy. The podcast also discusses the value of retailers' online advertisements, the significance of data in marketing, and the dilemma of transforming marketers into data analysts.
Introduction
Guest Introduction
Discussing Vericast
Vericast's Evolution
Restaurant interactions with Vericast
Vericast's Transition towards Digital
The Power of Data in Marketing
Next Drive: Vericast's new marketing platform
The role of AI & ML in analyzing data
Benefit to the Consumer
Digital Advertising in Retail
How to reach Vericast
Restaurant Technology Guys Discuss Storytelling and Media with Shawn Walchef
In this episode of Restaurant Technology Guys, host Jeremy Julian talks to Shawn Walchef, the owner of Cali Barbecue in San Diego. Shawn shares his story of running a restaurant, struggling in the initial years, and learning to make it a success. He also discusses the impact of technology, especially social media platforms, in advertising and marketing his business. Shawn shares the importance of building a community and storytelling for restaurant businesses, even advising fellow restaurant owners to take advantage of digital platforms to share their unique stories. They then delve into the topic of personal development, work satisfaction, gratitude, and self-care. The conversation concludes with Shawn sharing his future plans and encouraging listeners to connect with him for collaboration or questions.
00:00 Introduction and Welcome
00:11 Guest Introduction: Shawn's Journey
00:48 The Birth of Cali Barbecue
01:12 Overcoming Challenges and Embracing Barbecue
02:23 The Power of Storytelling and Digital Presence
03:12 Embracing Online Reviews and Social Media
04:03 Transforming a Barbecue Business into a Media Business
07:04 The Importance of Telling Your Own Story
10:21 The Power of Continuous Improvement and Curiosity
17:18 Balancing Personal and Professional Life
22:22 The Importance of Authenticity and Transparency
24:13 The Power of Authenticity and Sharing Personal Stories
25:15 The Journey of Sobriety and Adoption
25:53 Turning Passion into a Full-fledged Business
26:28 The Shift from Traditional Marketing to Storytelling
27:55 Overcoming Fear and Embracing the Journey of Content Creation
28:50 The Power of Persistence and Consistency in Content Creation
30:23 The Impact of Storytelling and Influence
32:16 The Importance of Self-improvement and Continuous Learning
38:42 The Journey of Building a Successful YouTube Channel
41:08 The Future of Storytelling and Digital Content Creation
43:49 Conclusion: The Impact of Storytelling and Gratitude
In this episode of The Restaurant Technology Guys podcast, Jeremy Julian speaks with his guest, Justin Ulrich. Justin is the leader of the marketing team at Evocalize. They discuss Justin's diverse career path and his experience in the marketing world. Justin shares how his team at Evocalize aids local businesses with their marketing, from automating paid digital marketing to facilitating localized digital marketing strategies. They also discuss the importance of content creation and audience engagement, with an emphasis on LinkedIn as a powerful platform. Listen in to learn more about B2B and B2C brand marketing, as well as insightful advice for individuals aiming to strengthen their career and brand.
Introduction
Who Is Justin Ulrich?
Marketing In The Restaurant World
The Impact Of Networking And The Importance Of Nurturing Relationships
The Power Of LinkedIn In Marketing
Lessons Learned In Marketing
Branding And Content Creation
The Power Of Storytelling In Influencing Audiences
Engaging Your Audience To Build Brand Loyalty
PopcornGTM Video
In this episode of the Restaurant Technology Guys podcast, Jeremy Julian hosts a conversation with Paul Molinari and Michael Beck, co-founders of PopcornGTM, a company focused on delivering bold, intentional sales and marketing strategy to help restaurant technologies break through and win. They delve into the challenges of getting noticed in a crowded market, underscore the importance of resonating with target audiences, and share valuable insights on the utilization of sales and marketing strategies for success in the restaurant tech realm.
Introduction
Michael & Paul Introduction
Background and Industry Experience
Birth of Popcorn GTM
State of the Restaurant Tech Market
Brand Messaging and Sales strategy
Conclusion
In this episode of The Restaurant Technology Guys podcast, Duane Waterman from Polar Leasing discusses the company's unique temporary cold storage solutions for the restaurant industry. Polar Leasing provides rentable, ground-resting walk-in cooler freezers across the country. These units come pre-equipped with the ability to adjust to both cooler and freezer temperatures and are delivered to clients between 1-3 business days after ordering. Duane highlights the units' seamless construction and efficient operation to keep upkeep costs lower. The podcast covers the utilitarian nature of these units, which serve a wide variety of businesses and special events, delivering efficient, temporary cold storage solutions.
00:01 Introduction and Guest Introduction
00:42 Understanding Temporary Cold Storage
01:29 The Origin of Polar Leasing
03:14 How Polar Leasing Works
04:11 Use Cases for Temporary Cold Storage
05:21 Technical Aspects of Temporary Cold Storage
08:09 The Process of Getting a Temporary Cold Storage Unit
10:14 Unique Applications of Temporary Cold Storage
11:14 The Technology Behind Polar Leasing
17:29 The Efficiency of Polar Leasing Units
18:42 How to Contact Polar Leasing
19:32 Conclusion
Restaurant Technology Guys Podcast: Episode featuring Swipeby
In this episode of the Restaurant Technology Guys podcast, Jeremy interviews Carl Turner, the CEO, and founder of Swipeby. They discuss the exciting strides Swipeby is making in the restaurant technology space, from implementing an AI-driven 360 online ordering platform to developing personalized, automated marketing campaigns for restaurant businesses. They delve into the benefits of AI technology for enhancing customer experiences, improving business operations, and offering real-time data analysis.
Introduction
About Carl Turner and Swipeby
Challenges and Solution
Data Analysis and Customer Experience
Discussing Future of AI in Restaurants
Engaging with Swipeby
Closing Remarks
In this episode of Restaurant Technology Guys podcast, the host speaks with Nabeel Alamgir, CEO and co-founder of Lunchbox. They discuss Nabeel's background as an immigrant from Kuwait and Bangladesh, the birth of Lunchbox as a solution to challenges faced by restaurants in the age of technology, and the innovative features Lunchbox offers to enhance restaurant operations. They also touch on Nabeel's interesting viewpoint on the COVID-19 pandemic as an accelerant of restaurant industry shifts towards technology and the importance of mental and physical health for leaders in the hospitality industry.
00:00 Introduction and Guest Background
00:52 Understanding the Role of Lunchbox
01:53 Nabeel's Journey into the Restaurant Industry
04:27 The Growth and Evolution of Lunchbox
04:54 The Vision and Mission of Lunchbox
12:36 The Impact of the Pandemic on the Restaurant Industry
17:22 Understanding the Different Types of End Users
18:18 Improving the User Experience with Dynamic Features
19:58 Improving User Experience and Managing Third-Party Delivery Orders
20:52 The Importance of Adapting and Growing as a Company
21:19 The Decision to Acquire a Company and Entering a New Space
21:45 Understanding the Needs of Restaurant Operators
23:33 The Role of POS Systems in Restaurant Operations
27:03 The Future of Off-Premise Ordering: AI and Machine Learning
30:55 The Importance of Health and Wellness for Leaders
33:56 Connecting with Lunchbox and Future Plans
Surviving the Turnover Storm: Strategies for Building a Strong Restaurant Workforce
In the Restaurant Technology Guys podcast, host Jeremy mentions that they are joined by Kamyar Fadavi, Founder and CEO of TalentTroll and Zipyap. Kamyar discusses how his passion for technology led him to create TalentTroll, aimed at restructuring the hiring process in the restaurant and hospitality industry. His product, Zipyap, provides a unique, automated system that streamlines the hiring process for busy managers. He also emphasizes the need to understand job candidates' expectations and enhance the application experience to attract best talents. They further delve into the importance of employers building a brand, offering adequate employee training, and managing workforce turnover in the restaurant sector.
00:04 Introduction to the Podcast
00:48 Guest Introduction: Kamyar Faron
01:15 Kamyar's Background and Journey
03:26 The Problem of High Turnover in the Restaurant Industry
09:38 The Importance of Proper Onboarding and Training
13:38 Building an Employer Brand
19:02 Understanding the Value of Each Job Role
22:30 The Art of Flavor Profiling
23:04 The Importance of Team Accountability
23:19 Introducing Zippy App: A Solution for Talent Acquisition
23:59 The Challenges of Hiring in the Restaurant Industry
25:25 The High Cost of Employee Turnover
27:18 The Role of Branding in Talent Acquisition
28:48 Recruitment as a Marketing Function
29:14 The Importance of a Consistent Candidate Experience
38:59 The Power of Zippy App in Streamlining the Hiring Process
41:50 Engaging with Zippy App
43:47 Closing Thoughts on Talent Acquisition
Have you ever wished you could get paid faster, without waiting for payday? With Rain, you can access your earned wages anytime, anywhere. Rain is a mobile app that connects to your bank account and lets you withdraw a portion of your paycheck before it's due. You can use Rain to pay bills, cover emergencies, or just treat yourself. Rain is not a loan, so there are no interest fees or credit checks. You only pay a small flat fee when you use the service. Rain helps you take control of your finances and avoid overdrafts or payday loans. Download Rain today and see how it can make your life easier.
Check out https://timeforge.com/
Thermodyne foodservice is a company that provides high-quality cooking and holding equipment for restaurants, hotels, catering and other foodservice businesses. Thermodyne's patented Fluid Shelf technology ensures even heat distribution and precise temperature control, resulting in better food quality, safety and shelf life. Thermodyne offers a range of products, from countertop warmers and steamers to full-size ovens and cabinets, that can meet any foodservice need. Join Aaron Bremer where he shares his journey.
In this episode, we have a special guest: Matteo, CEO of Voodoo Brewing. Voodoo is known for its innovative and experimental beers, like the Gran Met, a Belgian-style tripel aged in oak barrels with champagne yeast, or the Big Black Voodoo Daddy, a massive imperial stout with chocolate, vanilla and coffee. Matteo will tell us how he started Voodoo, what inspires him to create new beers, and what challenges he faces in running a successful brewery. Tune in and get ready to learn some brewing magic from Matteo! Check them out at https://www.voodoobrewery.com/
Shifting Your Restaurant Training to Tech: Conversation with Beth Hussey of Shifty
In this enlightening episode of the Restaurant Technology Guys podcast, Beth Hussey, an experienced restaurateur, and founder of Shifty.inc shares her journey from being in the restaurant business for over 37 years to introducing technology into the industry. Beth created a unique way of training servers and bartenders, turning it into a tech platform called Shifty, and shares insights on restaurant employee retention, engagement, and training. She also discusses how Shifty evolves this training approach, enhancing it with valuable tools and a truly anonymous suggestion box feature for improvement. Listen in as Beth candidly talks about her experiences, the current state of the restaurant industry, and how technology can aid in improving restaurant operations.
00:01 Introduction and Guest Introduction
00:43 Beth's Journey into the Restaurant Business
03:05 Challenges of Training in the Restaurant Industry
03:34 The Impact of the Pandemic and the Birth of Shifty
08:20 The Unique Training Methodology of Shifty
14:45 The Power of Flashcards in Training
19:19 The Importance of Standards in Restaurant Training
21:36 The Importance of Proper Training in Restaurants
22:10 The Decline of Traditional Etiquette Knowledge
22:28 Introducing Shifty: A New Training Technology Platform
22:51 The Power of Flashcards in Learning
23:17 The Impact of Training on Restaurant Experience
23:52 Training for the Back of the House
24:46 The Evolution of Shifty and Its Impact on the Back of the House
26:32 The Importance of Employee Engagement and Retention
29:58 The Role of Managers in Employee Retention
34:06 The Cost of Employee Turnover and the Value of Retention
37:23 The Power of Employee Engagement with Shifty
39:13 The Story Behind the Name 'Shifty'
Check them out at Shifty - Training app for Servers and Bartenders (shiftyinc.com)
Join Jeremy and CEO Troy Hooper where they talk about how Pepper Lunch came to be in Japan and its amazing growth in North America. Be the first to hear about their goals and growth plans for the US market. Check them out at Pepper Lunch - Sizzling Hot Plate Dining Experience (pepperlunchrestaurants.com)
Join Jeremy and Founder and CEO Alex Broeker where we talk about the problem of checking out in a restaurant and how if not done well it can ruin the entire hospitality experience. Check them out at Union | Great Service Starts Here (getunion.com)
Join Jeremy and found of Cornbread Soul Adenah Bayoh where we talk about how Cornbread came to be, her journey to the states and how to use technology to your advantage. Check them out at Cornbread Soul | Best Soul Food Restaurant | Farm to Soul
In this episode of the Restaurant Technology Guys Podcast, we chat with Jim Little, the Director of Culinary from Black Angus Steakhouse. Jim shares his insights on how he runs the culinary and drink programs for over 40 locations across the US. He also talks about how he uses technology to streamline operations, enhance guest experience, and innovate new menu items. Tune in to hear Jim's tips and tricks on how to create a successful restaurant brand with delicious food and drinks.
Are you the owner of a restaurant looking for ways to maximize your tax benefits? If so, you won't want to miss this exclusive interview between Jeremy Julian from Restaurant Technology Guys and JT Pells, a CPA specializing in taxes for restaurants. Get the inside scoop on all things taxes, and leave with actionable tips that can help lower your business’s taxes! Check them out at https://jtpells.com/
If you're a fan of Hawaiian food, you might have heard of Mo Bettah's, a chain of restaurants that serves authentic island cuisine. Mo Bettah's has been growing rapidly in the past few years, thanks to its loyal customers and its partnership with Thanx, a digital loyalty platform. In this episode of RTG podcast, host Jeremy Julian talks to Katrina Guevera, the marketing director of Mo Bettah's, about how they have built their brand, expanded their locations, and increased their retention rate with Thanx. Here are some highlights from the interview:
- Katrina shares the story of how Mo Bettah's started as a small family business in Utah, inspired by the founders' childhood memories of Hawaii.
- She explains how Mo Bettah's differentiates itself from other Hawaiian restaurants by focusing on quality, freshness, and authenticity. She also reveals the secret behind their signature teriyaki sauce.
- She discusses how Mo Bettah's has grown from one location to 45locations across six states, and how they have adapted to different markets and customer preferences.
- She describes how Mo Bettah's has leveraged Thanx to create a personalized and rewarding loyalty program that drives repeat visits and referrals. She also gives some examples of how they use data and insights from Thanx to optimize their marketing campaigns and operations.
- She reveals some of the challenges and opportunities that Mo Bettah's faces in the post-pandemic era, and how they plan to continue their growth and innovation.
To listen to the full interview, click here. If you want to learn more about Mo Bettah's, visit their website or follow them on Instagram. And if you want to join their loyalty program and get a free drink on your next visit, sign up with Thanx here.
If you're looking for some inspiration and tips on how to grow your own franchise business, you won't want to miss this episode of RTG podcast. I had the pleasure of chatting with Robert Maynard, the founder and CEO of WonLifeBrands, a company that owns and operates several successful franchises, including Famous Toastry, a breakfast and brunch chain that has been featured in Forbes, Entrepreneur, and Inc. magazines.
Robert shared his journey from being a college dropout to becoming a franchise mogul, and how he overcame the challenges and risks along the way. He also revealed some of the secrets behind his franchising strategy, such as how to choose the right concept, location, and partners, how to create a strong brand identity and culture, and how to scale and optimize your operations. He also gave some advice on how to deal with the competition, the pandemic, and the changing consumer preferences.
This was a very insightful and motivating conversation, and I learned a lot from Robert's experience and wisdom. Whether you're already in the franchising business or thinking about getting into it, you'll find some valuable nuggets of information in this podcast. So tune in and enjoy!
Check out how to do digital menu boards right with CEO and Founder Marc Rosenberg. Marc shared his insights on how digital signage, menu boards, kiosks, and other innovative solutions can enhance the customer experience, increase sales, and reduce costs. We also talked about some of the challenges and opportunities that restaurant owners and operators face in this fast-changing landscape. Tune in to hear their stories, tips, and advice on how to leverage technology to grow your business. Check them out at https://osmsolutions.com/
Sunny Street Café® is a family-owned and operated breakfast and lunch concept founded by Mike Stasko Sr. that opened its flagship restaurant in Columbus, Ohio. The restaurant began as Peaches in Bradenton, Florida, and was discovered by Mr. Stasko in 2006. He loved the idea of a home-style Americana restaurant and decided to purchase the franchise. Stasko moved the restaurant to Columbus, Ohio, and changed the name to Rise & Dine. After a few short years, Stasko rebranded for a final time, creating what is now known as Sunny Street Café. Above all else, Stasko wanted the opportunity to work with his family, and with his own restaurant, he was now able to do just that. Since opening their doors, family has been a key component to the way Sunny Street Café operates, as it has also become a staple in the communities it’s part of. To learn more about Sunny Street Café, visit https://sunnystreetcafe.com.
In this episode, Jeremy Julian interviews Adam Ahmad, the CEO and founder of kea.ai, a company that provides human-assisted AI voice ordering for restaurants. They talk about how kea.ai works, what benefits it brings to restaurant operators and customers, and what challenges and opportunities they face in the industry.
You'll hear how kea.ai uses natural language processing and machine learning to handle phone orders efficiently and accurately, reducing wait times, errors, and costs. You'll also learn how kea.ai helps restaurants increase their sales, loyalty, and customer satisfaction by offering personalized recommendations, upsells, and rewards.
Adam also shares his vision for the future of voice AI and how it can create a seamless and delightful ordering experience for customers across different channels and platforms. He also gives some advice for aspiring entrepreneurs who want to start their own restaurant tech company.
This is a fascinating and informative conversation that you don't want to miss. Tune in to the Restaurant Technology Guys podcast and learn how voice AI is revolutionizing the restaurant industry! Check them out at kea.ai
Learn how branded phone calls can increase guest satisfaction and get you in touch with your customers faster and easier in the restaurant world. Check out the team at First Orion Branded Communication & Call Protection Solutions (firstorion.com)
In this episode, the Restaurant Technology Guys interview Ben Brown of Converse Now, a company that provides voice AI solutions for restaurants. Ben shares how voice AI can help restaurants automate their ordering process, reduce errors, increase sales, and enhance customer satisfaction. He also talks about the challenges and opportunities of implementing voice AI in restaurants, and how Converse Now can help you get started.
If you are interested in learning more about voice AI and how it can benefit your restaurant, you don't want to miss this episode. Listen to the podcast now and discover how voice AI is helping restaurants be more efficient.
Check them out at Home - ConverseNow
In this episode, we chat with Matthew Marx, the founder and CEO of Evocalize, a platform that helps local businesses create and run effective digital marketing campaigns. In the show we discuss how Evocalize can help restaurant owners reach more customers, increase their online presence, and grow their revenue. We also talk about the challenges and opportunities of local marketing in the post-pandemic era, and how Evocalize can help businesses adapt and thrive. Tune in to hear some great insights and tips from these two experts in the field of local marketing. Check them out at Local digital marketing tools for franchises | Evocalize
Hey, do you love Wow Bao as much as we do? Then you'll want to tune in to this episode of the podcast where we talk with Devour founder Chad Horn and Jeremy chat with Geoff Alexander, the CEO of Wow Bao. They'll discuss how wow bao is using the metaverse to create immersive and interactive experiences for their customers. You'll learn how you can order, customize, and enjoy your bao in a virtual reality setting, and even meet other bao lovers from around the world. Don't miss this chance to hear from one of the most innovative leaders in the restaurant industry. Check out both companies at Devour - Next-Gen Digital Food Experience! - Devour and Home Page - Wow Bao
Learn about private party booking app Restaurent with founder Nick Cianfaglione. Book any restaurant for a Private. Event Venues of all shapes and sizes, for all occasions. Nick goes through the common problems with booking private parties. Check them out https://restaurent.com/.
alwaysAI Co-Founder and CEO Marty Beard was a recent guest on The Restaurant Technology Guys' Podcast discussing how computer vision is disrupting the restaurant industry by providing real-time insights into behind-the-counter operations to improve speed of service. Listen to learn more! Check them out at Computer Vision Platform | alwaysAI
Hey guys, welcome back to my channel! In today's episode, I'm going to show you how FasterLines helps make drive thru lines quicker with the top selling Zaxby's franchise owner. FasterLines will help your restaurant operate at top efficiency using machine learning and AI tools to help find the bottleneck and stop it once and for all. It's super convenient and fast, and it also reduces errors and waste. We interviewed the owner of the most successful Zaxby's franchise in the country, who uses FasterLines to serve hundreds of customers every day. He'll share his tips and tricks on how to run a profitable and efficient drive-through business with FastQsr. So stay tuned and don't forget to like and subscribe! Check them out at FasterLines - Create the line you want to wait in
In this episode, I'm going to show you how Tillster helps restaurants with guest ordering. Tillster is a company that provides online and mobile ordering solutions for restaurants, so you can order your food faster and easier. Tillster also helps restaurants increase their sales, improve their operations, and engage their customers with personalized marketing. If you want to learn more about Tillster and how it works, keep watching!
Check them out at https://www.tillster.com/
Hey, welcome to the podcast where I, talk to amazing entrepreneurs and innovators who are changing the world with their ideas and products. In this episode, I chat with Osayanmo Osarenkhoe , the founder of ClearCOGS, a startup that uses AI to help restaurants optimize their food preparation and reduce waste. We discuss how he came up with the idea, what challenges he faced along the way, and what his vision is for the future of food service. Tune in and get inspired by his story!
Check them out at AI Ops and Reporting for Restaurants | ClearCOGS | United States
Today I have a special guest with me: David Eha from Restaurant Technologies Inc. He's here to tell us how his company helps restaurants with oil management. You know, that stuff you fry your food in. Turns out, it's not as simple as you might think. There are a lot of challenges and risks involved in handling, storing, and disposing of oil. That's why Restaurant Technologies Inc. offers a smart solution that automates the whole process and makes it safer, cleaner, and more efficient. Sounds awesome, right? Well, let's hear more from David himself. David, welcome to the show!
Check them out Restaurant Technologies Inc. | Cooking Oil Delivery & Recycling for Commercial Kitchens (rti-inc.com)
Join Jeremy and Olga Lopategui where they talk about restaurant loyalty and how to maximize your brand message.
After 15 years in brand marketing and international franchise marketing at Pizza Hut, KFC and TGI Fridays, Olga noticed that restaurant chains were getting proficient at collecting customer data, yet the skill of using that data for marketing seemed to be lacking in many organizations. Restaurant Loyalty Specialists, a boutique loyalty consulting firm, was founded right then.
We offer expertise in Loyalty and CRM for restaurant chains. The key principle is simple: find out what your guests already like, then give them more of that - at scale - to drive sales. Our clients range from 20 to over 800 locations. We work with any modern loyalty and CRM platforms, although most clients utilize Punchh, Paytronix, or Personica.
Olga was born in Moscow, Russia, and has lived and worked in Europe, Asia, and the US in the course of her career. She holds a Harvard MBA and a Georgetown LLM.
Website link: https://www.restaurantloyaltyspecialists.com/
Meeting booking link: https://calendly.com/olga-lo/intro-or-networking-meeting?month=2022-06
In the ever-evolving landscape of the hospitality industry, the demand for exceptional experiences is at an all-time high along with record high staffing shortages. Over 500,000 jobs remain vacant each month. Corwin Carson, the visionary CEO of United Robotics Group, sees a unique opportunity to bridge the gap between the staggering job vacancies and the need for efficient and seamless service with cutting-edge advancements in robotics and automation. United Robotics Group's pioneering vision embraces the notion that technology can be a catalyst for change rather than a threat to human livelihoods.
By combining the precision and reliability of robotics with the warmth and personal touch of human interaction, they aspire to create a harmonious balance that elevates the industry to new heights. As they strive to fill the void in a job market hungry for skilled workers, the company's transformative endeavors hold the promise of reshaping the industry, empowering both employers and employees alike. With Corwin Carson at the helm, United Robotics Group is poised to lead the charge in revolutionizing the future of the hospitality sector. Check them out here United Robotics Group - The CobiotX company
Join Jeremy and Founder of Veggie Grill T.K Pillan where they talk about the shift from technology startup to becoming the largest plant-based chain in the country.
In 2006, investor partners T.K. Pillan and Kevin Boylan began looking for the next big restaurant idea. Around the same time, the duo were personally experiencing the tremendous health benefits of a plant-based diet and were becoming more informed about the inhumane and unsustainable factory farming methods used to produce meat and dairy products. So, driven to take a stand and change American food culture for the better, the two teamed up with culinary expert Ray White to start Veggie Grill, a vegan restaurant based in Irvine, California. Today, as the largest plant-based QSR restaurant chain with 35 restaurants and 700+ team members across the country, Veggie Grill has empowered millions of customers to not only try vegan food, but to crave it. While all locations have been strictly corporate-owned up until now, the Veggie Grill brand is officially launching its franchise opportunity and giving entrepreneurs the opportunity to join the runaway leader in the exciting plant-based movement. Since being founded in 2006, Veggie Grill has expanded to include locations in California, Oregon, Washington, Illinois, Massachusetts and New York City.
After years of widespread adoption, plant-based foods are expected to continue comprising a bigger share of menus, growing from a $29.4 billion market in 2020 to more than $162 billion in 2030, according to Bloomberg Intelligence. Legacy players in the QSR industry are also starting to take notice, with franchise brands like KFC, McDonald’s and Burger King following the lead of brands like Veggie Grill by rolling out plant-based options.
In addition to catering to consumer demand for healthier options, Veggie Grill also aligns with the urgent trend towards adopting more environmentally friendly meal options. According to a study by the Good Food Institute, plant-based meat both emits 30% to 90% less greenhouse gas and causes 51% to 91% less aquatic nutrient pollution than conventional meat.
The Veggie Grill menu includes soups, salads, bowls, sandwiches, burgers and desserts — all made using 100% vegan, plant-based products. Thanks to its position as an innovative leader in the vegan quick-service restaurant industry, Veggie Grill also has exclusive access to the latest and greatest in plant proteins and made-from-scratch culinary inspirations and works closely with industry leading suppliers.
Join Jeremy and Zack where they talk about why most feedback systems fail and how Ovation has changed the feedback game.
Voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation starts with a 2-question survey, is SMS-based survey, and works on- and off-prem. Through frictionless integrations with online ordering platforms and other methods, Ovation allows restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Learn more at www.ovationup.com
Randy Sharpe is the CEO of Xperience Restaurant Group (XRG), bringing extensive operational expertise to one of the nation’s leading operators of casual, polished casual, and fine dining brands. Upon joining XRG in 2018, he brought two decades of regional and national management experience at a variety of multi-concept restaurant chains. “I believe in collaboration and partnership,” Sharpe says. “I hire the best in the industry and give them room to do what they do best instead of micromanaging them.”
SoundHound offers an independent voice AI platform that enables businesses across industries to deliver conversational experiences to their customers. Built on proprietary Speech-to-Meaning® and Deep Meaning Understanding® technologies, SoundHound’s advanced voice AI platform provides exceptional speed and accuracy and enables humans to interact with products and services like they interact with each other—by speaking naturally.
Tune in to hear the founder and CEO of ItsaCheckmate, Vishal Agarwal, and RTG’s Jeremy Julian, as they talk about where the future of the digital ordering category is heading, a critically important narrative surrounding restaurant profitability, and how operators can drive incremental sales by taking advantage of that narrative.
ItsaCheckmate is the center of a restaurant’s digital ordering business, allowing operators to control online orders and menus straight from their POS, resulting in higher profits and reduced order errors, and letting them focus on what matters: serving up delicious food and delightful dining experiences.
ItsaCheckmate proudly works with 20,000+ global restaurant locations (including Wendy’s, Five Guys, White Castle, Arby’s), 50-plus POS systems, and 100-plus ordering platforms including UberEATS, DoorDash, Grubhub, and many more.
Additional topics this podcast episode touches on include why month-to-month pricing structures can be a win for technology companies versus the traditional annual contract, and how to further drive kitchen efficiencies with technology.
To learn more about ItsaCheckmate, visit www.itsacheckmate.com
Hey everyone, welcome back to my channel! In this episode, I had the pleasure of interviewing Daniil Klubov, the founder and CEO of spoon.tech, a company that provides AI-powered tools for restaurant process automation and employee training. Daniil shared his journey from working at McKinsey to launching his own restaurant startup and then creating spoon.tech. He also gave some insights into the challenges and opportunities in the food services industry and how technology can help solve them. If you are interested in entrepreneurship, innovation and food, you don't want to miss this podcast! Make sure to like, subscribe and leave a comment below!
We are joined by Ufuk Soyturk, the founder and CEO of Accross Accounting, a restaurant consulting firm that specializes in group purchasing organizations (GPOs). In this podcast, I'll share with you how you can save up to 15% on your food and beverage costs by joining a GPO, and how to find the best GPO for your needs. Tune in every week for new episodes of the Accross Accounting podcast, and don't forget to subscribe and leave a review.
Jeremy talks with the Co-Founders of Juicer CARL ORSBOURN and ASHWIN KAMLANI (juicerpricing.com) about their journey to help restaurants understand the power of data to make pricing decisions. Our conversation is a master class on the use of data to make better decisions within your restaurant pricing strategy.
The days of guessing your menu prices are over. Check them out Home | JUICER: Dynamic Pricing for Restaurants (juicerpricing.com)
ABOUT TOPPERS PIZZA
Founded in 1991 as an alternative to big-box pizza, Toppers is built on a bold attitude with the product to back it up. Headquartered in Whitewater, Wisconsin, 70+ Toppers locations are on a mission to redefine what customers should expect from QSR pizza. The menu features unique flavors, bold recipes, crave-worthy Topperstix, signature wings, specialty desserts and a growing selection of offerings for diverse lifestyles. By consistently giving customers what they want, Toppers has forged an untapped space in the pizza industry and is thriving in a digital-first post-pandemic world. World-class technology ranking among the top QSR pizza concepts, consistent menu innovation, a powerfully focused digital media strategy, and Gen Z-centric social media channels drive 75%+ of sales online for the brand. With franchisees achieving a $1,100,000+ average unit volume across the entire system and 17 consecutive quarters of same-store sales increases, Toppers Pizza is primed for major growth and is looking for like-minded franchisees to join its system. For more information, visit https://www.toppers.com/franchise and follow the brand on Facebook and Instagram.
Alex Beltrani is the founder and CEO of Tattle, the only Customer Experience Improvement (CXI) Platform that leverages API integrations and proprietary algorithms to achieve high-volume, improvement-focused guest feedback collection and analytics. Alex has scaled Tattle to be present in over 10,000+ restaurant units worldwide, collecting over 8.6B feedback data points per year. Select restaurant partners of Tattle includes hallmark brands such as MOD Pizza, Hooters, Dave’s Hot Chicken, Farmer Boys, The Halal Guys and more.To Learn More about Tattle, check them out here https://go.gettattle.com/tattle-website
FSC Franchise Co. is the industry-leading franchisor behind Beef ‘O’ Brady’s and The Brass Tap, with over 180 locations across the United States. Beef ‘O’ Brady’s, with 143 locations in 21 states, is a family sports pub concept that provides the perfect atmosphere for friends and families to watch the game and grab a bite. The Brass Tap, a craft beer bar and entertainment venue with 40 current locations in 16 states, is known for extensive localized brewery offerings, specialty cocktails and premium wines paired perfectly with a select menu of upscale shareables.
ABOUT SHUCKIN' SHACK:
Shuckin' Shack Oyster Bar grew out of a vision for a local establishment that would appeal to families of all ages. A place where friends and family can enjoy fresh, delicious meals and creative cocktails in an environment that exudes relaxation. Shuckin' Shack offers its guests a "lifestyle experience" in addition to exceptional seafood. The brand started as a 900-square-foot shack in Carolina Beach, North Carolina, in 2007 and began franchising in 2014. Today, Shuckin' Shack has grown to 19 locations across seven states. To learn more about Shuckin’ Shack, visit http://www.theshuckinshack.com.
The cost to open a Shuckin’ Shack franchise ranges from $453,000 to $1,128,252. Average NET Sales per location are $1,342,640. For more information visit: www.theshuckinshack.com
Through its Fresh and Raw Tour, Shuckin’ Shack raised over $52,000 for charity, traveling to 17 cities and covering 3,000 miles in just 30 days. While this tour served as a phenomenal way to drive business and unite the network around a cause, it also reinvigorated franchisees and proved just how important a caring, connected franchise network can be to the customer experience.
As the concept continues to grow, it maintains an emphasis on a strong franchise network full of business owners who are committed to providing the absolute best service. The company has seen a 7% increase in same-store sales this year and is rounding out its seventh consecutive year, aside from 2020, a notoriously tough year for restaurants, with same-store comps exceeding 5%. Compared to 2019, the network will round out the year with average store comps exceeding 14%. Looking to 2023, Shuckin’ Shack’s goals are simple. The concept will continue to grow within its current footprint, emphasizing the southeast, Illinois, and Texas. Orlando, the last available market in central Florida, is also a target for growth.
Teriyaki Madness also introduced several exciting initiatives both on the consumer and the franchisee front. The brand collaborated with franchisees to foray into non-trad., with a food truck in Lapeer, Michigan, a casino location in Las Vegas, as well as a robust catering program which grew catering sales by a whopping 208% year-over-year, and the exciting nationwide adoption by several professional sports teams including the NFL 49ers, NHL Arizona Coyotes, MLB Pittsburgh Pirates and NHL Los Angeles Ducks who fed the demand of health-conscious professional athletes.
Jensen Cummings, aka CHIEF WHY OFFICER @ BEST SERVED CREATIVE
Jensen Cummings is a fifth-generation Chef and Restauranteur based in Denver, CO. He began his career at 17 years old as a dishwasher. He spent the last twenty-plus years working across the industry from cook to server to bartender, Cicerone, Fermentationist, General Manager, Owner, Consultant, Podcast Host. Now, Cummings is innovating F&B models with his three hospitality focused businesses, media and marketing agency, Best Served Creative, new restaurant opening firm, Angry Olive Consulting, event production company, Fortune Cookie Concepts.
Websites:
Social:
Facebook -
@Jensen Cummings
@Best Served Podcast
@Restaurant Idea Factory
Instagram -
@ChefJensenCummings
@BestServedPodcast
@RestaurantIdeaFactory
Tik Tok -
@JensenCummings
@ChefJensenCummings
@BestServedPodcast
@RestaurantIdeaFactory
LinkedIn -
@Jensen Cummings
@Best Served Creative
@Restaurant Idea Factory
YouTube -
Best Served Podcast
@Restaurant Idea Factory
Join Jeremy and Bob Ray where they talk about how they grew through the pandemic in some of the unlikely ways. Margaritas is inspired by the welcoming villages of central Mexico and built on centuries-old traditions of hospitality, culture, and amazing food. We want Margaritas to be your getaway. Drop your bags at the door, come spend a few care-free hours with us and celebrate every day! Check them out Margaritas Mexican Restaurant & Waterhole - United States (margs.com)
Join second time guests Meredith Sandland and Carl Orsbourn where we talk about the practical application of delivery, digital ordering, and the tools all restaurants need to be thinking about when going to a digital channel. Delivering - The Digital Restaurant explores the world of off-premise food and the massive disruption facing American restaurants through first-hand accounts of restaurateurs, food industry veterans, and start-up entrepreneurs.Restaurateurs are experiencing a similar level of disruption to what retailers faced 20 years ago with the birth of mainstream e-commerce. Changing demographics, social interactions, new digital capabilities & expectations, omnichannel fulfillment networks, and a thirst for convenience & variety have shifted how, what and where people are eating their food.
Join Jeremy and Carl Jacobs, the CEO of Apicbase, where they talk back-of-house and why this is critical for a restaurant’s bottom line.Carl helps restaurant chains and dark kitchens to automate time-consuming back-of-house operations such as inventory & procurement in order to make them more profitable.
Join Jeremy and TaKorean founder Mike where they talk about fusion food and growing an concept. TaKorean, a fast-casual Korean-inspired concept with Latin-American influence, was founded by Mike Lenard in 2010 to bring a fresh twist on Korean flavors to the Washington DC food scene. Its “build your own” bowl and taco concept allows guests to create memorable meals, catered to their specific preferences by combining the restaurant’s colorful, fresh, and delicious ingredients. Originally founded as a mobile vending concept, Lenard and his team have grown the brand into a local chain of brick-and-mortar locations and, as of 2022, are eager to offer the opportunity to franchise the concept. The investment required to open a TaKorean restaurant ranges from $215,500–$781,500, including a $40,000 franchise fee. Visit www.takoreanfranchise.com for more information
Fat Boy’s Pizza is a New Orleans-based multi-dimensional pizza franchise offering family-friendly experiences. Its restaurants serve as a local community hub, bringing adults together to enjoy a beer while children play games and socialize with friends. With six locations open so far in the South Louisiana region and Hattiesburg, Mississippi, the brand looks to have eight to ten locations open and operating within the next 24 months.Fat Boy’s Pizza boasts the World’s Biggest Slice and has become increasingly known for its whopping 30-inch pies, delectable appetizers, full bar and passionate community involvement. The concept was initially founded in 2019 by Gabe Corchiani, a businessman and restauranter who hoped to bring a family-friendly restaurant serving New York style pizza to his home state of Louisiana.Casey Biehl is the Vice President of Operations at Fat Boy’s Pizza. He shares the family-centric values that make his brand unique and their plans for rapid expansion throughout the South.See below link to our website franchise page.
Since its launch in 2021, Craft Standard’s non-alcoholic keg mixes and ‘spiker’ technology has exploded, signing more than 70 distributors, winning 700 plus accounts in over 30 states across the country, signing major venues like Metlife Stadium in New York and accounts like Las Vegas' most recognizable hotel, Luxor. In a year alone, an estimated 2.4 million cocktails have been served, generating roughly $24 million in revenue for the industry.
How do you Join Kevin Rice, EVP of Bounteous, Noah Glass, founder and CEO of OLO and Ryan Ostrom, CMO of Jack in the Box where they talk about the digital transformation journey these partners have been with Jack in the Box for the past two years. For more information, check them out here: Driving Digital Transformation with Co-Innovation | Bounteous, Olo | Enable Digital Hospitality and Jack in the Box.
About Pollo Campero Pollo Campero is a fast-casual restaurant chain focused on delighting guests with better-chicken-offerings. Through its flavor and quality, Pollo Campero offers a unique and convenient feel-good eating experience for individual, group/family, and catering occasions. Chicken entrees can be ordered either Campero Fried or Citrus-Grilled, bone in or boneless and paired with an array of fresh sides, drinks, and desserts for a complete meal. Pollo Campero started as a small family-owned restaurant in Guatemala in 1971 and has grown to one of the biggest chicken chains in the world. Initial investments range from $1,287,250 – $2,491,500*. For more information, visit https://camperofranchise.com/
Join Jeremy and Phil Crawford, CTO of CKE owner of Carl's Jr and Hardee's where they talk digital transformation of these iconic brands. Carl's Jr. (carlsjr.com) and Hardee's (hardees.com)
Phil Crawford is currently the CTO of CKE Restaurants, the parent company of Carl's Jr. and Hardee's which operates 4000+ QSR restaurants worldwide. Crawford leads CKE’s Digital and Technology functions and is responsible for building a technology-forward, data-driven company that exceeds consumers/ evolving expectations. Crawford has over 20 years of experience in C-Level Technology rolls. Previous he has served as Global Chief Technology Officer at Godiva Chocolatier, Inc. Prior to that, he served as Chief Information Officer/Head of Technology for Shake Shack, Inc. and Yard House Restaurants, Inc.
Christopher Sebes by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
Delivering The Dish Podcast by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
Kwali by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
Buffalo Wings and Rings Intern by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
Popmenu October 2021 by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
RTN with Angela Diffly by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
The Restaurant Technology Guys Podcast Biggby Coffee MIX by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
The Restaurant Technology Guys Podcast 7 Shifts MIX by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
118 Restaurant Technology Guys Podcast Ep. 118 - bbot by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
119. Restaurant IT Professional Anthony Cyril talks all things restaurant IT by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
117. Talking Digital Invoicing with Food Razor by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
The Restaurant Technology Guys Podcast BlueDot by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
116. Restaurant Technology Guys Podcast Ep. 116 - Lessons learned by creating a virtual kitchen brand with Buffalo Rings and Things
Pop Menu Founder Brendan talks digital menus by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
113. Mobile Ordering and Payment with Go Tab by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
113. Talking Technology with PAR by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
The Restaurant Technology Guys Podcast Ep 112 Josh Kopel by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions