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 d...
Jul 09, 2023•37 min•Ep. 186
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 impr...
Jul 03, 2023•44 min•Ep. 185
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 ...
Jun 26, 2023•36 min•Ep. 184
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.
Jun 19, 2023•48 min•Ep. 183
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 hig...
Jun 12, 2023•42 min•Ep. 182
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...
Jun 05, 2023•44 min•Ep. 181
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.
May 29, 2023•41 min•Ep. 180
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)...
May 22, 2023•43 min•Ep. 179
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, Toppe...
May 15, 2023•34 min•Ep. 178
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 Bo...
May 08, 2023•36 min•Ep. 177
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 pre...
May 01, 2023•47 min•Ep. 176
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...
Apr 24, 2023•36 min•Ep. 175
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 An...
Apr 17, 2023•33 min•Ep. 174
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 Serve...
Apr 10, 2023•52 min•Ep. 173
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)
Apr 03, 2023•38 min•Ep. 172
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 ...
Mar 27, 2023•41 min•Ep. 171
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.
Mar 20, 2023•46 min•Ep. 170
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 a...
Mar 06, 2023•42 min•Ep. 167
Join Jeremy and Kellie the CEO of Brightloom where they talk Customer Data Platforms and why they are critical for restaurants. Kellie spends her days speaking with restaurant leaders on how to build and scale loyalty programs. In addition to sharing the latest from Brightloom, she can explore:What’s new with restaurant loyalty programs – CX in restaurants has evolved from punch cards to fully digitized loyalty programs; Kellie can share examples of what’s keeping customers engaged in the wake o...
Mar 06, 2023•42 min
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...
Feb 20, 2023•43 min•Ep. 168
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.
Jan 23, 2023•41 min•Ep. 166
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.
Jan 09, 2023•54 min•Ep. 165
French-trained chef Grégoire Jacquet had a vision of a local restaurant offering quality fine dining-style food with the convenience of a quick carry-out experience. In 2002, Grégoire opened its doors as the first fine-fast-casual restaurant concept that serves gourmet sandwich and salad dishes, its famous potato puffs and scratch daily fresh-made french fries, all served in a custom-designed take out box. After two decades of serving the local Berkley, CA community, Grégoire has launched franch...
Dec 26, 2022•46 min
MarginEdge began in a place where many restaurateurs have been themselves—stuck doing manual invoice data entry and inventory in a tiny closet behind the kitchen, wondering why the love of food and hospitality came with so many papercuts. Bo Davis and Roy Phillips, two of the founders, have more than 40 years of restaurant experience between them. They’ve built and operated over 25 restaurants around the nation. Even though the size of their back offices differed, the problems they faced as oper...
Dec 19, 2022•43 min
Join Jeremy and Savneet for the second time on the show where Savneet shared why they purchased the Menu product and how he feels it will continue to unify the customer experience for those using the PAR suite of products. Check them out at PAR – Single-Source POS, Data Management, & Loyalty Systems (partech.com)
Dec 12, 2022•38 min
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...
Dec 05, 2022•44 min
Yelp For Small Business by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
Nov 28, 2022•51 min
COM Data by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
Nov 14, 2022•49 min
BYOD by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
Oct 31, 2022•41 min
Famous Toastery by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
Oct 17, 2022•41 min
