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Rock My Restaurant

Savor.fm•www.savor.fm
Business
Entrepreneurship
Technology
Introducing the revolutionary podcast that set the restaurant and hospitality world on fire - Rock My Restaurant! 🎉 But hold on to your chef's hat because we're back with a fresh, sizzling revamp that's all about ushering in the future of foodservice.

🚀 Imagine a podcast that's your ultimate guide to the next generation of restaurant innovation. That's precisely what Rock My Restaurant is all about. We're here to dish out the juiciest insights on branding, marketing, cutting-edge tech, and the tantalizing future of the restaurant industry.

🍔 Calling all restaurateurs, culinary wizards, and foodservice aficionados! This podcast is your golden ticket to staying ahead of the curve. Our dynamic hosts will jet-set across the globe to chat with industry trailblazers, uncovering the hottest trends and best practices for the next-gen food world.

🌮 Whether you're dreaming of launching your restaurant, cooking solutions for tomorrow's hot brands, spicing up your existing business, or just craving a bite of the best digital strategies, Rock My Restaurant is your must-listen podcast. Prepare to feast on knowledge, sizzle with inspiration, and join the culinary revolution! 🔥🎙️

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Episodes

17. Packaging is a Key Differentiator to Off-Premise

On this episode of The Takeout, Delivery, and Catering Show, Valerie and Erle speak with Jennifer Crawford, director of off-premise sales at Fazoli’s System Management, an Italian quick-service restaurant, and Ernie Davis, National Account Manager for Accurate Box, a box manufacturing plant that produces high graphics boxes. The group discusses what is quickly becoming a true differentiator for brands as more and more product is going the way of takeout, catering, and delivery.

Jan 28, 2019•38 min

16. Your Takeout, Delivery, and Catering Questions Answered

We are nearing the end of the first season, so in this episode, we decided to answer some of your questions. From food safety issues in the delivery channel to social media marketing, we cover the gambit of the most significant problems facing operators today.

Jan 09, 2019•55 min

15. A Ghost Restaurant Can Maximize Efficiencies and Increase Profits

Today, off-premise driven by technology, and a generation that grew up on convenience is changing the restaurant model again, likely forever. By now, we have all heard the term ghost restaurants or virtual restaurants, and that this is the next big thing. The definition of a ghost restaurant depends on who you talk to but basically it is defined as a restaurant that only offers delivery — no store front. The savvy restaurants are using this model to their advantage and more innovation around gho...

Dec 07, 2018•34 min

14. Operator Guidelines For Building Delivery Sales Through Third-Party Providers

On this episode of The Takeout, Delivery, and Catering Show, Valerie and Erle speak with Gracie Prasanson, director of sales for Jason’s Deli, about how restaurant operators working with third-party delivery providers can make sure that the appropriate measures are in place, and known risks are mitigated so that your restaurant does not get outmaneuvered by the third-party provider.

Nov 19, 2018•30 min

12. Best Practices to a Successful Off-Premise Program

We meet Mike Axiotis, CFE, President & CEO, Lehigh Valley Restaurant Group, who is the franchise operator for Red Robin, we will explore how one franchise system launched an off-premise program, maintains their program, trains the staff, and markets themselves to keep customers coming back.

Oct 09, 2018•41 min

10. Meet The Catering Council for Multi-Unit Restaurant Operators

On this episode of The Takeout, Delivery, and Catering Show, our host, Valerie Killifer, interviews Courtney Smith, VP of Off-Premise at Newk’s Eatery, Ed Keller, Director of Off-Premise Development at Corner Bakery, and James Clark, Director of Food and Beverage at Mama Fu’s.

Aug 20, 2018•51 min

09. Leverage Third-Party Partnerships and Technology to Increase Profits

There are so many option and so many players, it's a challenge to figure out what is the right blueprint for off-premise success. The fundamentals of your off-premise strategies are crucial to your future success. In today's episode, Valerie and Erle speak with Richard Hodges, Vice President of Operations Services at La Madeleine. La Madeleine has had 6 years of consecutive growth in the off-premise space. Richard Hodges shares their industry leading strategies like how to leverage third-party p...

Jul 31, 2018•27 min

07. Across Continents: Off-Premise Comparisons At Home and Abroad

Whether you’re are in the UK or the US, technology is driving innovation. But where are we all going and are these technological solutions helping our restaurant businesses? In off-premise, delivery services and 3rd-party marketplaces are the disruptors everyone is talking about, at least over the last five years. Restaurant operators think they have little choice except to jump on the delivery brandwagon or be left behind in its wake. On this episode of The Takeout, Delivery, and Catering show,...

Jun 07, 2018•34 min

06. The Field Day App Connects Brands with Ambassadors to Execute That Last-mile Sales Opportunity

Today's restaurant chain has many channels of foodservice offerings like brick and mortar, takeout, delivery, and catering. Many times, all of these channels are centralized under one facility. One challenge for these restaurants is creating a sales and marketing plan that increases awareness for all offerings. For example, an off-premise offering is a local proposition to the consumer and for national chains that have all-encompassing sales and marketing strategies, awareness around their local...

May 14, 2018•34 min

05. A Conversation with Red Robin on Best Practices for Restaurant Takeout and Catering Differentiation

Takeout and catering are completely different businesses, and the secret to making them work successfully is in the design of different consumer solutions for each channel, including unique transaction workflow, menus and product selection, packaging, centralized services, and workflow — and each have entirely different strategies. In this episode of The Takeout, Delivery, and Catering Show we speak with Trudy Jones - Director of Alternative Platforms for Red Robin, to explore the different elem...

Apr 13, 2018•32 min

04. Your Restaurant Off-Premise Success Depends On Building A Strong Foundation

The 5 Pillars of Successful Restaurant Takeout, Delivery and Catering, authored by Erle Dardick, is the foundation of building a strategic profitable off-premise sector of your business. Centralized service strategies, sales and marketing, smart and effective operations, and strong leadership from the C-suite are paramount when it comes to building a scalable and profitable off-premises business. In this episode of The Takeout, Delivery, and Catering show hosts Erle Dardick and Valerie Killifer ...

Mar 30, 2018•50 min

03. The Technology Blueprint for Off-Premise Sales Growth

Technology is the number one operational enabler that connects all the dots on the multi-channel, on-demand customer experience. It also simultaneously opens up the back-end world of restaurant operations for the entire enterprise. But due to the breakneck speed of technology innovation and uncertainty over standards and norms in off-premises operations, the segment is earning a reputation as ‘the wild west’ of the restaurant industry. However, technology roadmaps that create a seamless customer...

Mar 15, 2018•33 min

02. Off-Premise Insights — What the Data Tells us about Takeout & Catering Operations

In this episode, we talk with Darren Tristano, a foodservice trend expert and 24-year veteran of Technomic Research and Consulting, where he co-founded Technomic Information Services and continues to provide industry insights and perspectives on restaurant, consumer and menu trends. With a pulse on the industry, we look into what the data is telling us about takeout and catering operations.

Feb 20, 2018•27 min

01. The Off-Premise Paradigm Shift

In this first episode, we discuss the off-premise paradigm shift and how operators need to distinguish the business logic behind catering, takeout and delivery, and why it is important for restaurants to also distinguish between the three.

Feb 20, 2018•19 min
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