Wisking it all: Recent Episodes
Angelo Esposito
Welcome to Wisking it all, where we interview hospitality professionals who put everything on the line to do what they do, and we try to understand how and why?
Contrary to most businesses the hospitality business is mainly made up of people who are passionate about their trade. Not many people go into it for the money but go into it for the passion of delivering a unique customer experience.
About the EpisodeIn this episode, Carl Orsbourn, Author of "Delivering the Digital Restaurant" and Consultant in the hospitality space, shares his journey from working at big companies like BP to diving into the startup world. He discusses the importance of operational experience and the lessons he learned during his transition to entrepreneurship. Carl also talks about the inspiration behind his book, highlighting key concepts such as leveraging marketplaces and transitioning to a direct channel. He emphasizes the significance of collecting customer data and remarketing to create a personalized customer experience.
Additionally, Carl Orsbourn discusses various topics related to the restaurant industry, including capturing customer data, direct ordering, the future of delivery and logistics, dynamic pricing, and the role of technology in restaurants. He also talks about his involvement with Juicer and the concept of data-driven pricing. Carl shares his insights and experiences, providing valuable information for restaurant owners and operators.
Takeaways* Operational experience is valuable and can be applied across different industries and company sizes. * The restaurant industry needs to embrace digitization and off-premise dining to stay competitive. * Marketplaces provide access to incremental customers, but restaurants should aim to transition to a direct channel to build customer loyalty. * Collecting customer data is crucial for remarketing and creating personalized experiences. Capturing customer data is crucial for restaurants to build relationships and communicate with customers in the future. * Restaurants should consider using their on-premise business to promote their direct ordering channels and loyalty programs. * The future of delivery and logistics in the restaurant industry is still evolving, with potential solutions including alternative delivery channels and automation. * Dynamic pricing can be a powerful tool for restaurants to optimize revenue and provide personalized experiences for customers. * The integration of technology and data in the restaurant industry is essential for improving operations and enhancing the customer experience.
Timestamps:00:00 Introduction and Background01:20 Transition from Big Companies to Startups05:40 Writing the Book on Restaurant Digitization08:30 Venturing into Juicer and Advisory Roles09:03 Lessons from Transitioning to Entrepreneurship10:38 Overview of the Book: Delivering the Digital Restaurant13:02 Insights from Being a DoorDash Driver16:11 Leveraging Marketplaces and Transitioning to a Direct Channel22:29 Capturing Customer Data and Direct Ordering24:02 The Future of Delivery and Logistics28:11 Dynamic Pricing and Consumer Perception32:14 Introduction to Juicer and Data-Driven Pricing40:45 Carl's Current Endeavors and Future of Restaurant Technology45:00 Where to Find Carl and His Work
About the EpisodeVishal Agarwal, Founder and CEO of Checkmate, delves into the company's pivotal role in integrating third-party orders into restaurant POS systems. He outlines how the organization has expanded to support over 50 POS systems and 100 ordering platforms, propelling restaurants into a state of digital omnipresence.
Vishal shares his motivation for founding the company, centered on a deep understanding of the challenges faced by restaurant operators. He underscores the commitment to customer-centricity, highlighting the offer of risk-free trials to demonstrate the solution's effectiveness. Vishal also details the company's approach to piloting and scaling their solutions for prominent brands, along with the essential business practices that underpin their success, including the importance of assembling the right team and maintaining comprehensive documentation.
Furthermore, he explains Checkmate’s strategies for helping restaurants safeguard and augment their revenue through innovative power management and continual evolution. He points out the benefits of real-time dashboards and alerts that allow for the monitoring and optimization of digital operations. Vishal also discusses how Checkmate enhances customer satisfaction through optimized menus and A/B testing, and concludes with insights into the future of restaurant technology and the impact of remote work on urban centers.
Takeaways* Checkmate integrates third-party orders into restaurant POS systems, helping restaurants become digitally omnipresent. * Understanding the pain points of restaurant operators is crucial for developing effective solutions. * Putting customers first and offering risk-free trials can lead to successful partnerships with large brands. * The process of piloting and scaling involves optimizing menus, customizing solutions, and providing exceptional service. Having the right team and solid documentation are fundamental for business success. * Checkmate helps restaurants manage and protect their revenue through power, management, and evolution. * Real-time dashboards and alerts are used to monitor and optimize digital operations. * Optimizing menus and offering A/B testing can improve customer satisfaction. * The future of restaurant tech lies in consolidation and finding a balance between centralized and distributed solutions. * Remote work is here to stay, but downtown cores may not fully return to pre-COVID levels.
Timestamps00:00 Introduction and Overview00:47 Checkmate Overview03:19The Inspiration Behind Checkmate05:10 Developing and Creating Solutions11:46 Checkmate’s Success Stories15:23 How Checkmate Enable and Provide Technological Solutions to their Customers18:36 Running and Managing Multiple POS Systems Smoothly20:40 POWER, MANAGE, and EVOLVE: Managing and Protecting Restaurant Revenue25:29 How Checkmate Satisfy their Customers through Menu Optimization28:43 Hard Work, Consistency, and Resilience: Key to Achieving Goals29:52 The Next Few Years of Restaurant Tech32:53 The Impact of Remote Work on Downtown Cores37:13 Where to Find Checkmate
About the EpisodeJennifer Ryan, the Co-founder and CEO of Croux and Blueroot, shares her journey in the tech and hospitality industry. She started as a server in New York, then went into finance and real estate before launching a healthy food restaurant in Alabama. During the pandemic, she faced challenges in the restaurant industry and realized the importance of listening to customer feedback and focusing on what truly moves the needle. She then co-founded Croux, a platform that connects trusted talent with understaffed businesses in the hospitality industry.
Croux is a platform that provides flexible work opportunities for individuals in the hospitality industry while helping businesses fill staffing gaps. The mission is to economically empower communities, starting with individuals and local businesses. The platform offers benefits, tax support, flexible schedules, and fast payment to support workers. It also helps businesses retain their core staff by providing additional support and extra hands when needed. Croux focuses on the event space and works with businesses that are mission-aligned. The company is experiencing growth in existing markets, expanding to new markets, and developing new technology features.
Takeaways* Listening to customer feedback and focusing on what truly moves the needle is crucial for success in the restaurant industry. * Iterating and evolving quickly is essential for survival and growth in the hospitality industry. * Being open to feedback and willing to make changes based on customer needs can lead to unexpected success. * Starting a tech company like Croux can be a way to address industry challenges and support businesses in the hospitality sector. * Techstars can provide valuable support and resources for entrepreneurs in the tech industry. Croux provides flexible work opportunities for individuals in the hospitality industry and helps businesses fill staffing gaps. * The platform focuses on economically empowering communities, starting with individuals and local businesses. * Croux offers benefits, tax support, flexible schedules, and fast payment to support workers. * The platform helps businesses retain their core staff by providing additional support and extra hands when needed. * Croux is experiencing growth in existing markets, expanding to new markets, and developing new technology features.
Timestamps:00:00 Introduction and the Importance of Croux in the Hospitality Industry03:03 Challenges and Listening to Customer Feedback in the Restaurant Industry08:48 The Journey from Restaurant Owner to Tech Founder13:06 The Role of Iteration and Evolution in the Hospitality Sector24:09 Techstars: Empowering Entrepreneurs in the Tech Industry26:59 Balancing Staffing Needs and Business Viability28:27 The Challenge of Low Wages and Thin Margins29:24 Economically Empowering Communities Through Croux31:14 Onboarding and Using the Croux Platform34:35 Roles and Opportunities on Croux36:27 Utilizing Croux in the Event Space38:43 Retaining Core Staff and Filling Staffing Gaps43:57 Growing and Expanding Croux
About the EpisodeMarcus Viscidi, VP of Enterprise Sales at Informa Connect, discusses the trends and challenges in the food service industry, particularly in relation to trade shows and conferences. He highlights the importance of technology in streamlining operations and improving customer experiences.
Viscidi also mentions the rise of plant-based options and sustainability as key trends in the industry. He emphasizes the need for experienced and well-capitalized operators in the restaurant business and discusses the importance of addressing food waste and reducing single-use plastic. The conversation covers topics such as plastic waste in the restaurant industry, trends in the post-COVID landscape, and trade shows in the food service industry. The main themes are sustainability, industry trends, and trade shows.
Takeaways* Technology plays a crucial role in streamlining operations and improving customer experiences in the food service industry. * The rise of plant-based options and sustainability are important trends in the industry. * Experienced and well-capitalized operators are more likely to succeed in the restaurant business. * Addressing food waste and reducing single-use plastic are key sustainability challenges in the industry. Plastic waste is a significant issue in the restaurant industry, with approximately 30% of food purchased in restaurants going to waste. * Restaurants are exploring ways to reduce waste and optimize their ordering to minimize food waste. * The post-COVID landscape has seen a shift towards convenience and experience as key factors for consumers. * Alcohol consumption among Gen Z is decreasing, which may impact full-service restaurants that rely on alcohol sales. * Trade shows, such as the National Restaurant Association show, provide valuable opportunities for networking, learning, and staying updated on industry trends.
Timestamps00:00 Introduction and Background07:55 Trends in the Restaurant Space12:39 The Future of Technology in the Restaurant Industry22:01 The Impact of Changing Alcohol Consumption Habits
About the EpisodeJim Taylor, founder and CEO of Benchmark Sixty Restaurant Services, shares his journey in the restaurant industry and the lessons he has learned along the way. He emphasizes the importance of people and data in the industry and how they can drive success. Jim also discusses the services provided by Benchmark Sixty, including improving productivity and addressing cost of goods sold (COGS) in restaurants. He encourages collaboration and staying on top of industry insights to drive innovation and growth.
Takeaways* The restaurant industry is all about people, and retaining and protecting employees is crucial for success. * Understanding and managing data and information is essential for improving productivity and making informed decisions. * Benchmarking against oneself is more valuable than comparing to others, as each restaurant has unique factors that affect performance. * Addressing workload and preventing burnout is key to reducing staff turnover and improving employee satisfaction. * Collaboration and sharing insights within the industry can lead to innovation and growth.
Timestamps00:00 Introduction01:19 Early Career in the Restaurant Industry03:41 Lessons Learned in Restaurant Management06:50 Founding Benchmark Sixty Restaurant Services08:21 Benchmark Sixty’s Lane and Focus10:33 Improving Productivity in Restaurants12:36 Process of Working with Restaurants16:26 Addressing Staff Turnover in the Restaurant Industry21:39 Client Success Story24:46 Dealing against the External Factors for the Restaurants26:41 Facing the Challenge of P&L, Data, and Reporting27:59 How To Reach Benchmark Sixty29:31 How Benchmark Sixty Stayed on Top of Trends and Insights30:24 Helping Restaurants with COGS31:47 Future Plans for Benchmark Sixty33:17 Advice for the Restaurant Industry
About the EpisodeBradley Bloch, CEO of Factura.ai, discusses the journey of building an AP automation software specifically designed for multi-unit businesses in the restaurant industry. He shares his transition from private equity to the food world and how the idea for Factura.ai came about. The software aims to simplify and streamline the accounts payable process, providing time savings, visibility, data storage, and controls for businesses. Bradley highlights the success stories and benefits of implementing Factura.ai, including increased productivity, improved efficiency, and better analysis capabilities. He also addresses the challenge of handling item variations in the system.
Bradley Bloch discusses the process of working together and the importance of efficient inventory systems. He explains the onboarding process for Factura.ai and how it integrates with accounting and inventory systems. Bradley also highlights the benefits of Factura.ai in terms of saving trees and shares his insights on the future of technology in the restaurant industry. He concludes by offering advice to entrepreneurs and discussing the future plans for Factura.ai.
Takeaways* Factura.ai is an AP automation software designed for multi-unit businesses in the restaurant industry. * The software simplifies the accounts payable process, providing time savings, visibility, data storage, and controls. * Implementing Factura.ai can lead to increased productivity, improved efficiency, and better analysis capabilities. * Handling item variations in the system requires integration with an inventory system. Efficient inventory systems are crucial for streamlining operations and reducing complexity in the restaurant industry. * The onboarding process for Factura.ai involves integrating with existing accounting and inventory systems. * Factura.ai helps businesses save trees by eliminating the need for paper invoices and streamlining the approval process. * The future of technology in the restaurant industry includes robotics, automation, and enhanced data extraction capabilities.
Timestamps00:00 Introduction01:00 Overview of Factura13:30 Building Trust, Value, and Product15:10 Success Stories and Wins After Implementing Factura20:49 Handling Challenges of Item Variations23:28 Walkthrough on How Factura’s System Work27:54 Single Venue and Multi-Unit Location29:41 Saving Trees!31:30 Future Trend for Tech and Restaurant Industry34:45 Post Covid Accelerated the Adoption of the Tech Restaurant Industry35:43 Advice to Entrepreneurs39:08 What’s Next for Factura
About the EpisodeBite is a self-service software company that specializes in kiosk ordering for restaurants. Their goal is to enhance and elevate hospitality by providing a guest-centric experience. Kiosks offer benefits such as reduced wait times, personalized recommendations, and the ability to switch languages. While the COVID-19 pandemic initially slowed down the adoption of kiosks, they are expected to become a standard feature in fast-casual and quick-service restaurants. Menu engineering is an important aspect of kiosk ordering, allowing for dynamic placement of items and personalized suggestions. The future of digital ordering includes advancements in personalization, loyalty programs, and revenue management.
Takeaways* Kiosk ordering offers benefits such as reduced wait times and personalized recommendations. * Kiosks are expected to become a standard feature in fast-casual and quick-service restaurants. * Menu engineering is an important aspect of kiosk ordering, allowing for dynamic placement of items and personalized suggestions. * The future of digital ordering includes advancements in personalization, loyalty programs, and revenue management.
Timestamps00:00 Introduction and Background01:20 What is Bite?02:40 Brandon's Background in Hospitality05:17 Experience at Resy10:10 Joining Bite13:05 Challenges and Solutions for Bite18:30 Pushback and Benefits of Kiosks20:48 The Evolution of Digital Ordering23:07 Facial Recognition and Personalization25:33 Customer Journey and Success Stories29:44 Menu Engineering and Dynamic Pricing34:36 The Future of Bite and Automation36:27 Advice for Entrepreneurs in Hospitality Tech
About the EpisodeDanny Klein, Editorial Director at QSR and FSR magazines, shares his journey to becoming the Editorial Director and discusses the evolution of the restaurant industry. He highlights the growth of fast-casual restaurants after the recession and the emergence of fast-casual 2.0 brands. He also discusses the impact of the COVID-19 pandemic on the industry and the challenges faced by restaurants. Danny shares insights from his interview with Andrew Cathy, CEO of Chick-fil-A, and emphasizes the importance of caring for people in the hospitality industry. The conversation explores the impact of COVID-19 on the restaurant industry, with a focus on quick-service restaurants (QSRs) and full-service restaurants (FSRs). It discusses how QSRs were able to secure capital and recover quickly due to their ability to adapt to delivery, curbside pickup, and drive-thru services.
In contrast, FSRs and independent restaurants faced more challenges and are still struggling to recover. The conversation also touches on the importance of independent restaurants in creating vibrant and unique dining experiences in cities. In terms of technology trends, the discussion highlights the adoption of handheld devices, pay-at-the-table kiosks, and kitchen display systems in FSRs. It also mentions the use of robotics in QSRs, although these technologies are still in the early stages of implementation.
Takeaways:* The restaurant industry has evolved significantly, with the growth of fast-casual restaurants and the emergence of fast-casual 2.0 brands. * The COVID-19 pandemic has had a profound impact on the industry, forcing restaurants to adapt to new regulations and challenges. * Interviewing Andrew Cathy, CEO of Chick-fil-A, highlighted the importance of caring for people in the hospitality industry. * The restaurant industry is filled with passionate individuals who are dedicated to providing exceptional experiences for their guests. QSRs were able to recover quickly from the impact of COVID-19 due to their ability to adapt to delivery, curbside pickup, and drive-thru services. * FSRs and independent restaurants faced more challenges and are still struggling to recover. * Independent restaurants play a crucial role in creating unique and vibrant dining experiences in cities. * Technology trends in the restaurant industry include the adoption of handheld devices, pay-at-the-table kiosks, and kitchen display systems in FSRs. * QSRs are exploring the use of robotics, although these technologies are still in the early stages of implementation.
Timestamps00:00 Introduction and Background09:26 The Passion and Love for the Hospitality Industry22:27 The Evolution of the Restaurant Industry25:24 The Impact of the COVID-19 Pandemic26:51 The Impact of COVID-19 on the Restaurant Industry31:00 The Shift in Consumer Behavior and the Definition of Value37:17 Challenges Faced by Independent Restaurants42:16 Technology Trends in Full-Service Restaurants47:29 The Adoption of Technology in Quick-Service Restaurants
About the EpisodeOOMI Digital Kitchen is a digital food hall based in Dallas, Texas, that focuses on making great food and specializes in delivery and carryout. The founder, Marcus Pinero, shares his background in the restaurant industry and the inspiration behind creating a digital food hall. The concept of OOmi Digital Kitchen involves operating multiple brands out of one central kitchen, with a focus on cross-utilizing ingredients and providing a diverse menu. The customer journey includes both in-person grab-and-go and online ordering experiences. The use of technology, such as Ovation and Empowered Delivery, has been instrumental in improving communication with customers and ensuring the quality of food during delivery. The future plans for OOMI Digital Kitchen include expanding its brand presence and continuing to prioritize great food and customer satisfaction.
Takeaways:* Delivery is a crucial component for digital food halls to succeed. * Operating multiple brands out of one central kitchen allows for cross-utilization of ingredients and a diverse menu. * Effective communication with customers is key, and leveraging technology tools like Ovation can help gather feedback and address any issues. * Testing food quality during delivery is essential to ensure a great customer experience. * Future plans for Oomi Digital Kitchen include brand expansion and a focus on maintaining high-quality food and customer satisfaction.
Timestamps:00:00: Introduction and Importance of Delivery 02:56: Background and Inspiration for OOMI Digital Kitchen 08:14: Brands and Concept of OOMI Digital Kitchen 12:58: Customer Journey: In-Person Grab and Go 14:26: Customer Journey: Online Ordering 16:22: Advantages of Going Digital 26:55: Lessons Learned and Importance of Communication 31:09: Delivery Challenges and Testing Food Quality 35:06: Future Plans for OOMI Digital Kitchen 36:34: Where to Find OOMI Digital Kitchen
About the EpisodeIn this episode, Angelo Esposito interviews Jason Brooks, a hospitality professional with over 30 years of experience. They discuss various topics related to the restaurant industry, including getting into the business, lessons learned from top brands, actionable tips for restaurant operators, and the importance of coaching as a leadership trait. They also touch on the challenges of talent acquisition and market realities, creating self-sustaining systems in restaurants, and closing the gap between customer expectations and operator execution. Jason shares his inspiration for writing his book, 'Every Leader Needs Followers,' which aims to transform restaurant managers into hospitality leaders.
Takeaways* The first emotion every human being experiences is tied to food. * Training and orientation should focus on creating an owner-like orientation and giving a big picture view of the business. * Delegation should be done strategically, considering the admin level and priority of tasks. * Soft skills are crucial in the restaurant industry, and managers should focus on building a people-centric culture. * Aligning customer expectations and operator execution is essential for driving sales and customer satisfaction.
Timestamps:00:00: Introduction and Background01:26: Getting into the Restaurant Business06:05: Lessons Learned from Top Restaurant Brands07:26: Actionable Tips for Restaurant Operators09:50: Improving Orientation and Training10:44: Creating Many GMs through Delegation12:39: The Importance of Coaching as a Leadership Trait15:28: Balancing Talent Acquisition and Market Realities19:42: Developing Self-Sustaining Systems in Restaurants20:40: Regression in Managers' Soft Skills30:09: Aligning Customer Expectations and Operator Execution42:04: Inspiration for Writing the Book
About the EpisodeIn this episode, Angelo Esposito interviews Alessandro Biggi, the founder of Avo, a destination for seasonal nourishing and uniquely crafted salads and bowls. Alessandro shares the inspiration behind Avo and how the concept evolved to focus on healthy and filling meals. He discusses the challenges and learnings of starting a restaurant without prior experience in the industry. Alessandro emphasizes the importance of simplicity and convenience in the menu and customer experience. He also highlights the significance of building a strong internal culture and investing in training for employees. Alessandro provides insights into the criteria for opening new Avo locations and offers advice for aspiring food entrepreneurs.
Takeaways:* Customer craves simplicity and convenience in the menu and customer experience. * Building a strong internal culture and investing in training are crucial for success in the restaurant industry. * Balancing the original vision with customer feedback is essential for growth and adaptation. * Financial management and forecasting are key aspects of running a successful restaurant business.
Timestamps:00:00 Introduction and Background of Avo 03:22 The Inspiration Behind Avo 05:14 Opening the First Avo Location 06:36 Challenges and Learnings in the Restaurant Industry 09:48 Balancing Vision and Customer Feedback 11:42 Avo Menu and Customer Favorites13:05 The Difference in Food Culture between Italy and the US 15:27 The Vision for Avo's Future 20:12 Importance of Financial Management in the Restaurant Industry 23:27 Key Nuggets of Advice for Food Ventures 28:38 Criteria for Opening New Avo Locations 31:01 Advice for Starting a Food Venture 32:29 Connect with Avo
About the EpisodePathSpot is a comprehensive health and safety operation system for the food service industry. Their flagship product is a hand scanner that detects invisible contaminants on hands after washing. PathSpot aims to optimize safety, reduce waste, and improve employee satisfaction. They have gained traction by focusing on customer feedback and building a scalable supply chain. The labor optimizations and data-driven insights provided by PathSpot have resulted in significant ROI for their clients. The company plans to expand internationally and empower consumers and employees to make decisions based on data. Christine Schindler, Co-Founder and CEO of PathSpot, encourages entrepreneurs to embrace the challenges and impact they can make.
Takeaways* PathSpot is a comprehensive health and safety operation system for the food service industry. * Their flagship product is a hand scanner that detects invisible contaminants on hands after washing. * PathSpot focuses on customer feedback and building a scalable supply chain to gain traction. * The labor optimizations and data-driven insights provided by PathSpot result in significant ROI for clients. * PathSpot plans to expand internationally and empower consumers and employees to make decisions based on data.
Timestamps:00:00 Introduction to PathSpot and their flagship product02:48 Christine's journey from Biomedical Engineering to Co-Founding PathSpot06:03 The problem PathSpot solves and their comprehensive health and safety operation system09:46 The early days of PathSpot and how they gained traction12:54 The ideal customer profile for PathSpot15:11 The customer journey and how PathSpot works with clients19:30 Wins and KPIs for restaurant clients24:39 Future plans for PathSpot27:21 Advice for entrepreneurs and those transitioning from the medical field31:16 Plugs and contact information
Episode NotesAmid the pandemic, Charlie Eblen boldly initiated Single Tree Wood Fire BBQ, showcasing his entrepreneurial spirit. The name 'Singletree' was chosen to commemorate his grandfather, a multifaceted individual: a 27-year Army veteran, an attorney, a federal judge, and a leader in both the Four-H Club and the Masons. For Eblen, 'Singletree' not only honors his grandfather's legacy of service and leadership but also captures the essence of the farm that played a pivotal role in his personal growth. He also discusses the challenges of starting a restaurant from the ground up and underscores the importance of establishing a solid reputation through quality and hospitality. Charlie also highlights the significance of storytelling and leveraging social media to engage with customers and expand the brand. He shares insightful lessons learned and underscores the transformative role of technology in the hospitality sector.
Additionally, Charlie Eblen shares his journey of building a brand and impacting the community. Charlie and his team at Singletree Barbecue support the community through initiatives like can drive for homeless children and a nonprofit organization that prevents veteran suicide. They also prioritize youth sports and believe in the power of coaches and discipline in shaping a person's character. Charlie emphasizes the importance of telling your story and advises that everything you do is content. He encourages authenticity and shares practical tips for overcoming video editing challenges. Ultimately, Charlie's goal is to make his family proud and create a positive impact on the community.
Takeaways:* Focus on building a strong reputation by delivering high-quality products and exceptional hospitality. * Tell your story and use social media to connect with customers and grow your brand. * Embrace technology and leverage its power to improve operations and enhance the guest experience. * Be prepared to work hard and make sacrifices as an entrepreneur, but stay committed to your vision and goals. Building a brand should be driven by a desire to make a positive impact on the community. * Supporting the community can take various forms, such as organizing can drives for homeless children and preventing veteran suicide. * Youth sports and the right coaches can play a significant role in shaping a person's character. * Telling your story is essential, and everything you do can be turned into content. * Authenticity is key in content creation, and it's okay if your videos are not perfect. * Prioritize personal success by focusing on what truly matters, such as family and making a positive impact on the community.
Timestamps:00:00 - Introduction and Background04:10 - Job loss led to entrepreneurial realization in crisis.09:49 - Juggling multiple business tasks, learning new challenges.10:42 - Learning the challenges of opening a business.14:54 - Navigating sales targets with a focus on quality.18:41 - Driven by passion for hospitality and barbecue.22:11 - Keeping up with family on social media.23:10 - Embracing social media improved hospitality industry outreach.29:18 - First weekend away, son's baseball tournament stress.31:35 - Admiration for impact on veteran and local community.36:33 - Supporting veterans, aiding their transition, fundraising events.37:41 - Choosing impactful coaches for kids' sports is important.42:43 - Switching mentality, finding joy in family time.46:34 - Expresses appreciation for toast and marketing collaboration.47:46 - Closing Remarks
About the EpisodeIn this conversation, Angelo interviews Jordan Huck, CEO of Notch, a technology platform that specializes in automating accounts payable and accounts receivable for the food service industry. They explore the inspiration behind Notch, detail the customer onboarding process, and highlight the advantages for restaurants managing multiple suppliers. Jordan shares both success stories and lessons from his entrepreneurial journey. Additionally, they discuss Notch's partnership with WISK and direct listeners to where they can find more information about Notch.
Furthermore, Jordan Huck, CEO of Notch Financial, talks about the company's strategy for engaging with the industry and its commitment to providing valuable content. He stresses their obsession with customer service and their goal to exceed customer expectations. Jordan also addresses how they tackle challenges and the value they strive to deliver to restaurants. The conversation wraps up with a discussion on hosting a webinar and exploring potential partnership opportunities.
Takeaways:Notch is a technology platform that offers accounts payable and accounts receivable automation for the food service industry. - Notch is ideal for restaurants with multiple suppliers and fragmented supply chains. - The onboarding process for Notch is quick and easy, with customers able to start using the product within a day. - Notch has seen success in helping restaurants streamline their invoicing processes and reduce manual work. - The partnership between Notch and WISK aims to provide customers with a comprehensive solution for managing inventory and accounts payable. Notch Financial focuses on creating helpful content for the industry. - The company is obsessed with providing exceptional customer service. - They pride themselves on their ability to respond to challenges effectively. - Notch Financial aims to provide value to restaurants through webinars and partnerships.
Timestamps:Timestamps:00:00: Introduction and Overview of Notch03:29: Inspiration and Origin of Notch06:55: Early Days and Testing at Notch08:51: Ideal Customers for Notch10:26: Benefits of Notch for Restaurants with Multiple Suppliers13:01: Onboarding Process for Notch16:47: Success Stories with Notch18:55: Cultivating Culture at Notch21:23: Lessons Learned as an Entrepreneur29:28: The Partnership Between Notch and WISK32:51: Conclusion and How to Connect with Notch
About the EpisodeSeth Cohen, President and Co-founder of Sweetfin, shares the story of how the Premium Poke concept was created and grew to 20 locations. He discusses the challenges of opening the first location, the importance of having a strong team and company mission, and the incorporation of customer feedback. Cohen also shares his future plans for expanding Sweetfin and offers advice for aspiring entrepreneurs.
Takeaways:* Building a strong team with the right personalities and skills is crucial for success. * Consistency, strong standard operating procedures, and attention to detail are important for maintaining a strong brand. * Incorporating customer feedback and continuously improving is essential for growth. * Having a clear company mission and values helps guide decision-making and maintain focus. * Raising more funds than initially planned and being prepared for unexpected challenges is important when starting a business. * Being innovative and taking risks can help a business stand out in a competitive market.
Timestamps:00:00: Introduction and Overview01:17: The Story of Sweetfin04:33: Opening the First Location09:22: Challenges and Lessons Learned15:30: Expanding to Multiple Locations19:43: Developing the Menu23:16: Building a Strong Team27:30: Incorporating Customer Feedback29:11: Future Plans and Expansion29:55: Advice for Aspiring Entrepreneurs31:54: Conclusion
About this Episode:Zack Oates, Founder and CEO of Ovation, discusses the importance of human connection in the hospitality industry. He introduces Ovation, a platform that helps restaurants collect feedback from guests and improve their operations. Zack shares his journey to Ovation, including his experience in startups and the lessons he learned from dating. He emphasizes the value of recovering upset guests and building connections with customers. Zack also discusses the highs and lows of entrepreneurship and the importance of celebrating and practicing gratitude. He shares his future plans for Ovation and his personal goals.
Additionally, Zack discusses the importance of customer feedback and how it can be used to improve business. He emphasizes the need for businesses to actively collect and analyze customer feedback, and shares strategies for using this feedback to make meaningful improvements. Oates also highlights the role of technology in the customer feedback process.
Takeaways:* Human connection is essential in the hospitality industry. * Ovation helps restaurants collect feedback from guests and improve their operations. * Recovering upset guests can lead to increased loyalty and revenue. * Celebrating and practicing gratitude are important in navigating the highs and lows of entrepreneurship. Customer feedback is crucial for businesses to understand and improve the customer experience. * Collecting and analyzing customer feedback allows businesses to identify areas for improvement and make data-driven decisions. * Using customer feedback to make meaningful improvements can lead to increased customer satisfaction and loyalty. * Technology, such as Ovation's platform, can streamline the customer feedback process and provide valuable insights.
Timestamps:00:00: The Importance of Human Connection01:17: Introduction to Ovation06:02: The Guest Experience and the Importance of Convenience, Consistency, and Connection09:50: Zack Oates' Journey to Ovation17:00: Lessons from Dating and Building Connections20:19: Collecting Feedback and Improving24:35: Ovation's Product Journey and Customer Success29:21: The Value of Recovering Upset Guests34:11: Navigating the Highs and Lows of Entrepreneurship39:23: The Importance of Celebrating and Enjoying the Journey45:08: Practicing Gratitude and Finding the Hand of God46:07: Future Plans for Ovation and Personal Goals10:30: The Importance of Customer Feedback20:15: Collecting and Analyzing Customer Feedback30:45: Using Customer Feedback to Improve Business40:20: The Role of Technology in Customer Feedback47:32: Where to Find Zack Oates
Episode NotesIn this conversation, we had the opportunity to interview Justin Ulrich, VP of Marketing at Evocalize, a tool that helps automate paid digital local marketing based on local data. Justin shares his marketing journey and how he transitioned to Evocalize. He also discusses successful marketing campaigns and the challenges faced by restaurants in marketing. Justin explains how Evocalize helps restaurants improve their digital marketing effectiveness and reduce time spent on managing ads. He also shares the process of getting set up with Evocalize and the ROI that clients can expect. The conversation concludes with a discussion on marketing strategies and the importance of quantity and consistency in marketing. The conversation covers the topics of creating and repurposing content, as well as future plans for Evocalize.
Takeaways:* Creating long-form video content is challenging but can be repurposed into various forms of content. * Different people consume content in different ways, so it's important to create content in various formats. * Evocalize plans to expand its marketing capabilities to serve smaller businesses and enter new industries. * Changes in lead generation regulations will require businesses to generate their own leads, creating opportunities for Evocalize.
Timestamps:00:00 Introduction and Overview02:41 What is Evocalize?04:09 Justin's Marketing Journey06:33 Transition to Evocalize09:05 Successful Marketing Campaign12:23 How Evocalize Helps Restaurants16:49 Challenges Faced by Restaurants in Marketing18:39 Improving Digital Marketing Effectiveness22:56 Process of Getting Set Up with Evocalize26:19 ROI for Evocalize Clients28:26 Marketing Strategies for Evocalize34:16 Importance of Quantity and Consistency in Marketing37:07 Promoting Content and Learning from Feedback40:15 Creating and Repurposing Content45:43 Future Plans for Evocalize
About this Episode:In this conversation, Troy Hooper, CEO of Hot Palette America, shares his insights and advice on how to succeed in the restaurant business. He emphasizes the importance of understanding the formula for success and having the right information, education, and support. Troy talks about his journey in the hospitality industry and how he reached his current position at Hot Palate America. He also explains the process of working with restaurant brands and the factors that should be taken into account when deciding to franchise. Troy provides tips on improving operations and the bottom line, including knowing your numbers and making data-driven decisions. He highlights the significance of menu engineering and understanding your customers to create a successful menu. Lastly, Troy discusses the importance of marketing and encourages restaurateurs to tell their stories and engage with their customers through various channels.
In addition, Troy Hooper shares some valuable insights on creating authentic content for restaurants and utilizing user-generated content. He emphasizes the importance of being the show, not the commercial, and encourages restaurants to showcase behind-the-scenes content and day-to-day activities. Troy also highlights the power of user-generated content and suggests reaching out to guests and employees who have created content about the restaurant. Finally, he provides information on how to find him and introduces Pepper Lunch, an experiential DIY teppanyaki restaurant.
Takeaways* Understanding the formula for success in the restaurant business is crucial, and having the right information, education, and support can make it easier. * Knowing your numbers and making data-driven decisions is essential for improving operations and the bottom line. * Menu engineering and understanding your customer's preferences are key to creating a successful menu. * Marketing is important for attracting more customers, and utilizing social media and engaging with your employees and customers can be effective strategies. Restaurants should focus on creating authentic content that showcases behind-the-scenes activities and day-to-day operations. * User-generated content is a valuable resource that restaurants can leverage for free. They should search for content related to their restaurant and reach out to the creators for permission to repost. * To find Troy Hooper, he can be easily found on LinkedIn by searching for J.Troy Hooper. Pepper Lunch, an experiential DIY Teppanyaki Restaurant, is also introduced.
Timestamps00:00 The Formula for Success in the Restaurant Business06:05 The Journey to Hot Palate America07:02 The Process of Working with Restaurant Brands10:47 Franchising and Single Locations19:17 Improving Operations and Bottom Line31:44 Menu Engineering and Understanding the Customer40:16 Marketing and Getting More Customers46:04 Creating Authentic Content for Restaurants47:31 Utilizing User Generated Content49:21 Finding Troy Hooper and Pepper Lunch
About this Episode:In this episode, Rev Ciancio, Co-founder of Handcraft Burgers and Brew and Head of Revenue Marketing for Branded Hospitality Ventures, shares his journey in the hospitality industry and provides valuable marketing tips for restaurateurs. He discusses the importance of content creation and leveraging social media platforms like Instagram and TikTok. Rev also emphasizes the significance of collecting emails and using SMS marketing to engage with customers. Additionally, he highlights the upcoming Restaurant Growth Summit and his other ventures, including a children's book. Overall, Rev's insights and anecdotes provide valuable lessons for those in the restaurant industry. Takeaways: - Content creation is a powerful tool for marketing in the hospitality industry. - Collecting emails and leveraging social media platforms like Instagram and TikTok can help restaurants engage with customers. - SMS marketing is an effective way to reach and communicate with customers. - Playing to your strengths and focusing on what you're good at can lead to success in the restaurant industry. - The Restaurant Growth Summit and other industry events provide valuable opportunities for learning and networking.
Timestamps:00:00: Introduction and Background02:42: From Music Business to Hospitality06:22: The Power of Content10:31: Lessons from Past Mistakes14:13: Marketing Strategies for Restaurants19:28: Collecting Emails for Restaurants21:57: Leveraging Social Media for Restaurants27:54: Using SMS for Restaurant Marketing30:18: Branded Hospitality Ventures35:31: Rev's Children's Book40:47: Anecdotes and Case Studies43:39: Importance of Trying and Learning44:08: Introducing Babu: A Commission-Free Marketplace45:33: Free Marketing Resources46:29: Wrap-up and Next Steps
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Episode NotesIn this episode, Chip Klose, a Restaurant Coach with over two decades of experience, shares insights on improving profitability in the restaurant industry. He emphasizes the importance of focusing on customer needs and unique qualifications, managing revenue, cost of goods sold, and labor, and implementing effective marketing strategies. Chip also discusses his coaching program, success stories from his clients, and the motivation behind starting the Restaurant Strategy podcast. Additionally, he highlights the value of sharing knowledge through different formats, including his book, The Restaurant Marketing Mindset.
Chip Klose discusses the key principles of restaurant marketing and shares insights on the future of the industry. He emphasizes the importance of understanding the ABCDs of marketing: audience, brand, competition, and differentiation. Chip also highlights the significance of internal and external marketing strategies and provides practical tips for restaurant owners. He predicts a new style of dining that utilizes technology to create a more efficient and hospitable restaurant experience. Chip concludes by sharing his upcoming projects and initiatives, including a new book and speaking engagements.
Takeaways:* Focus on customer needs and unique qualifications to solve their problems. * Manage revenue, cost of goods sold, and labor to improve profitability. * Implement effective marketing strategies to acquire new customers, retain existing customers, and generate word-of-mouth. * Create systems and processes to make restaurant operations more predictable and profitable. The ABCDs of marketing (audience, brand, competition, and differentiation) are essential for restaurant owners to understand and apply. * Internal marketing, such as effective communication with employees, and external marketing, including setting goals and using tools to achieve them, are crucial for success. * The future of the restaurant industry may involve a new style of dining that utilizes technology to create a more efficient and profitable yet hospitable experience. * Chip Klose has upcoming projects, including a new book, speaking engagements, and the growth of his mastermind program.
Timestamps:00:00: Introduction and Three Key Focus Areas 01:14: Chip Klose's Background and Journey in the Restaurant Industry 04:59: Lessons Learned from Opening Michelin-Starred Restaurants 06:24: The Importance of Focusing on Customer Needs and Unique Qualifications 08:21: The Challenges of Running a Restaurant Business 09:19: The Difficulty of Managing Revenue, Cost of Goods Sold, and Labor 10:38: The Need for Predictability in the Restaurant Industry 13:18: Coaching Restaurants to Improve Profitability 15:38: The Three Key Areas of Restaurant Marketing: Customer Acquisition, Customer Retention, and Evangelism 20:55: Managing Prime Cost and Controlling Revenue, Cost of Goods Sold, and Labor 24:48: The Coaching Program and Onboarding Process 27:09: Success Stories from the Coaching Program30:05: The Motivation Behind Starting the Restaurant Strategy Podcast 39:55: The Purpose of the Restaurant Strategy Podcast and the Value of Sharing Knowledge 43:15: The Restaurant Marketing Mindset Book and the Importance of Being Present in Different Formats 44:09: The ABCDs of Marketing 46:03: Internal and External Marketing 47:01: The Restaurant Marketing Mindset 48:23: Trends in the Restaurant Industry 49:16: The Future of Dining 54:56: Upcoming Projects and Initiatives
About this Episode:Meredith Sandland, CEO of Empowered Delivery, discusses the benefits of their end-to-end order fulfillment system and how it enables restaurants to have their own 1099 fleet of gig workers. She shares her background in the restaurant industry and how her experiences led her to start Empowered Delivery. Meredith also talks about her books, 'Delivering the Digital Restaurant' and 'The Path to Digital Maturity', which provide insights and strategies for restaurants to navigate the digital landscape. She emphasizes the importance of optimizing presence on third-party platforms and creating a seamless first-party ordering experience. Meredith also discusses the onboarding process for Empowered Delivery and the early customer experiences they have had. In this conversation, Meredith and Angelo also discuss the hidden costs of third-party delivery apps, the impact of technology on the restaurant industry, automation and the future of restaurants, the challenges of technology adoption in the restaurant industry, advice for entrepreneurs in the restaurant space, and the rewards of building successful restaurants.
Takeaways:* Empowered Delivery is an end-to-end order fulfillment system that enables restaurants to have their own 1099 fleet of gig workers. * Restaurants should optimize their presence on third-party platforms and create a seamless first-party ordering experience to drive sales and reduce costs. * The onboarding process for Empowered Delivery involves replacing the POS system and installing touchscreens for back-of-house operations. * Early customers of Empowered Delivery have provided valuable feedback and have seen improvements in efficiency and customer satisfaction. * Future plans for Empowered Delivery include expanding its customer base and continuing to revolutionize the economics of delivery for restaurants. Third-party delivery apps often have hidden costs, such as menu markups and delivery fees, which can make ordering from them more expensive than ordering directly from the restaurant. * Technology has reshaped the restaurant industry, with innovations like kiosks and automation in the back of the house. These advancements can help reduce labor costs and improve efficiency. * The future of restaurants will likely involve more automation and a shift towards electric-based kitchens. This can lead to fewer restaurant jobs, but the ones that remain will be more highly skilled and better paid. * The restaurant industry is experiencing a proliferation of technology solutions, which can be overwhelming for restaurateurs. It's important to focus on building a comprehensive system that addresses the root causes of problems and eliminates the need for multiple disjointed tools. * Entrepreneurs in the restaurant space should strive to create a company, not just a feature, and differentiate themselves from existing solutions. It's also crucial to get paying customers as quickly as possible to build credibility and attract talent and investment. * Building successful restaurants and empowering independent businesses can be rewarding, as it creates jobs, generates wealth for franchisees, and brings happiness to consumers.
Timestamps:00:00 Introduction and Background01:39 Overview of Empowered Delivery03:06 From Taco Bell to Empowered Delivery05:18 Delivering the Digital Restaurant08:18 The Path to Digital Maturity09:47 Optimizing Presence on Third-Party Platforms12:09 Creating a Seamless First-Party Ordering Experience14:53 Key Criteria for Selecting a First-Party Ordering System19:03 The Benefits of Empowered Delivery22:38 Onboarding Process for Empowered Delivery28:19 Early Customer Experiences32:49 Future Plans for Empowered Delivery35:07 The Hidden Costs of Third-Party Delivery Apps37:30 The Impact of Technology on the Restaurant Industry39:20 Automation and the Future of Restaurants41:07 The Challenges of Technology Adoption in the Restaurant Industry44:30 Advice for Entrepreneurs in the Restaurant Space48:55 The Rewards of Building Successful Restaurants
About this Episode:Rachael Nemeth, Co-Founder and CEO of Opus Training, shares her journey of starting the company and the challenges they faced in the restaurant industry. Opus Training is a training platform designed for hospitality businesses, offering micro-training that fits into the flow of work. During the COVID-19 pandemic, it pivoted to provide free COVID-19 safety training, which led to significant growth. The platform is multilingual, offering training in 101 languages, and leverages AI to improve accessibility and user experience.
In this conversation, Rachael emphasizes the importance of simplifying language and avoiding idioms in training materials to ensure effective communication. Opus Training is a platform that focuses on solving the business problem of achieving scale with training. They aim to save money and make money for businesses by cutting back on training labor and positioning training to increase sales. Their typical clients are emerging brands and established brands in the restaurant industry. The customer journey with Opus Training starts with content education, followed by a simple and quick onboarding process. The platform offers a free trial for users to try out. Opus Training plans to continue investing in AI technology to enhance its training platform. The founder, Rachael Nemeth, encourages businesses to be intentional about training and sees training platforms as an enhancement, not a replacement, to existing training systems.
Timestamps:00:00: The Evolution of Phone Usage at Work01:16: Introduction to Opus Training02:11: Rachel Nemeth's Background and Inspiration for Opus Training03:37: The Love for Operations in the Restaurant Industry04:45: Transitioning to New York and Starting ESL Works05:44: The Journey from ESL Works to Opus Training06:43: The Decision to Move to New York07:55: Working for Danny Meyer and Starting ESL Works08:22: The MVP and Evolution of ESL Works09:47: The Iterative Process of Building a Company10:43: The Shift to Technology and the Birth of Opus Training12:39: The Breakthrough Moment for Opus Training13:30: The Impact of COVID-19 on Opus Training14:29: The Focus on Accessibility and Multilingual Training18:22: The Sign-in Experience and Language Selection20:18: The Importance of Training in the Flow of Work21:43: The Content Problem and AI Solutions23:34: The Challenges of Language Translation25:36: Managing 101 Languages and Leveraging AI32:54: Ideal Customers for Opus Training35:35: Onboarding Process for Opus Training39:57: The Future of Opus Training45:10: The Importance of Training and Enhancing Workflows
About this Episode:In this episode, Ryan Perera, CEO and Co-founder of Captain.ai, shares the background and overview of the company.
Captain.ai is a suite of apps and software specifically made for restaurants with their own delivery drivers, enabling them to manage their drivers better and provide customers with real-time tracking. Ryan discusses the origin story of Captain.ai and how they transitioned from a delivery company to a technology company. He also talks about the challenges they faced in getting their first customer and the pain points that restaurants experience in their delivery operations.
Ryan shares his vision for the future of AI in logistics and the plans for Captain.ai to expand and help more restaurant chains improve their operations. In this conversation, he also discusses the hybrid delivery and intelligent kitchen system that they have launched. He explains how the system takes into account the driver's location and optimizes the timing of orders to ensure freshness. Finally, he offers advice for aspiring entrepreneurs to be persistent and not give up.
Takeaways:Captain.ai is a suite of apps and software designed for restaurants with their own delivery drivers, providing operational visibility and real-time tracking for better driver management and customer experience. The origin story of Captain.ai involves starting as a delivery company and transitioning to a technology company after realizing the need for better driver tracking and operational efficiency.
The main pain points for restaurants in their delivery operations include driver management, customer experience, and cost optimization. The future of AI in logistics is expected to involve autonomous vehicles and drones for delivery, leading to lower delivery costs and an increased supply of delivery services.
Captain.ai plans to expand its reach and work with more restaurant chains to improve their operations and provide better delivery experiences for customers. Captain.ai has launched a hybrid delivery and intelligent kitchen system that optimizes the timing of orders based on the driver's location. The system ensures freshness by avoiding orders sitting out for too long.
Ryan Perera advises aspiring entrepreneurs to be persistent and not give up. To contact Captain.ai, visit their website at www.captain.ai.
Chapters:00:00 Introduction and Format of the Podcast03:14 Background and Overview of Captain.ai07:11 Origin Story of Captain.ai11:05 Transition from Medicine to Entrepreneurship12:48 Challenges in Getting the First Customer17:33 MVP and Launch of Captain.ai18:37 Main Pain Points for Restaurants20:51 Positioning to Third-Party Delivery Apps24:48 Rollout and Success Metrics for Customers27:55 Impact of Captain.ai on Client Operations28:49 Challenges Faced in Building Captain.ai30:56 Future of AI in Logistics33:43 Future Plans for Captain.ai35:32 Contact Information35:53 Advice for Entrepreneurs
Episode NotesIn this conversation, Priyam Saraswat, co-founder and CEO of Voosh.ai discusses the operational analytics dashboard and how it helps restaurants improve their efficiency. He also explains how Voosh.ai helps restaurants increase their sales through third-party platforms. Priyam shares upcoming features and invites listeners to schedule a demo. He discusses the future growth and expansion plans for Voosh.ai. Finally, Priyam offers advice to restaurateurs on embracing technology and solving core business problems.
Takeaways* Voosh.ai helps food service brands manage and grow their third-party business from a single screen. * The lack of financial visibility, complex dispute resolution, and tedious review management are common pain points for restaurants using third-party delivery platforms. * Voosh.ai provides AI-powered solutions that automate tasks and improve profitability, including a dispute management module with a success rate of over 80% in recouping disputed funds. * The marketing function or COO typically leads the third-party business, and Voosh.ai connects with them to offer their solutions. Voosh helps restaurants manage disputes with third-party delivery platforms and improve operational efficiencies. * The pricing for Voosh varies depending on the number of locations, but the ROI is typically four to five times the cost. * Voosh works with both large chains and single-location venues, but their sweet spot is mid-market brands with 20 to 30 locations. * They have recently integrated Easy Cater and DoorDash Drive into their platform, and they have launched a marketing dashboard for analytics and promotion configuration. * In the next 12 months, Voosh plans to focus on upper mid-market brands in the US market.
Timestamps00:00 Introduction to Voosh.ai and the Problem They Solve08:21 The Challenges Faced by Restaurants on Third-Party Platforms26:56 Working with Chains and Single-Location Venues42:07 Integrating Easy Cater and DoorDash Drive
Episode NotesIn the latest episode of the Wisking It All Podcast, we're excited to feature Kristen Hawley, the founder of Expedite, a newsletter that delves into the evolving world of restaurant technology and hospitality. Kristen brings her unique perspective, discussing her journey and the significant technology trends reshaping the industry. Key topics include advancements in reservation apps, digital POS systems, and the integration of robotics, as seen in Chipotle's and Sweet Green's operations.
The conversation also covers the challenges confronting restaurants today, such as rising operational costs and complexities in inventory management. Kristen sheds light on how technology, like Open Table and third-party delivery services, is transforming the restaurant business, alongside addressing practical issues like parking for delivery drivers.
Finally, Kristen speaks about her involvement with the restaurant and hospitality community, her upcoming feature in Fast Company, and the growth of Expedite. This episode offers a deep dive into the technological innovations shaping the future of hospitality and is a must-listen for anyone interested in the intersection of technology and restaurant management.
Episode NotesIn this engaging episode, we sit down with Matt Newberg, founder of HNGRY, to delve into the dynamic world where technology intersects with our food experiences. Matt shares the story behind HNGRY and discusses its unique position in the food-tech media landscape. We explore various facets of this intersection, including the impact of tech on the food industry, the balance between innovation and traditional dining values, and the future of sustainable food technologies.
The conversation also covers the challenges of building a niche media platform, community engagement strategies at HNGRY, and ethical considerations in food tech. Matt offers personal insights and advice for aspiring innovators in the food tech space. This episode is a deep dive into how technology is shaping the way we think about and consume food, making it a must-listen for food and tech enthusiasts alike.
Episode NotesIn this engaging episode of the "Wisking It All Podcast," we're honored to have Jonah Bliss, the Founder of Curbivore, as our guest. Curbivore's mission is to tackle the unique challenges presented by the rapidly changing post-pandemic economy. Their innovative approach brings together technologists, restaurateurs, retailers, local governments, and individuals, fostering a dynamic dialogue aimed at building more equitable and sustainable cities and communities. Jonah Bliss shares valuable insights into how this collective effort is not only driving resilience but also nurturing startups and small businesses for a brighter future.
Join us as we delve deep into Curbivore's vision and explore how they are dismantling barriers to progress. Jonah Bliss will discuss the strategies and initiatives that are shaping urban ecosystems in exciting and transformative ways. Whether you're a tech enthusiast, an aspiring entrepreneur, a forward-thinking retailer, a community leader, or simply someone passionate about positive change, this episode is a must-listen.
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Episode NotesAshwin Kamlani, CEO and Co-founder of Juicer, shares his journey into the restaurant tech space and the evolution of their dynamic pricing concept. They initially focused on third-party delivery and used data to optimize menu prices. The concept of dynamic pricing was met with mixed reactions from restaurant groups, but they found success by automating the process and providing a hands-off solution for the restaurants. They analyze historical data, patterns, and channel-specific sales to make specific recommendations for menu pricing. They also incorporate competitive set analysis and guest sentiment analysis to further optimize pricing strategies. Juicer is focused on using data to optimize digital sales and profitability in the restaurant industry. They provide dynamic pricing solutions that help restaurants increase revenue and improve customer satisfaction. The onboarding process involves extracting historical data from the restaurant's point of sale system and running an analysis to identify opportunities. Juicer works closely with the restaurant to implement strategies and continuously measure and optimize results. The main challenges they face are the lack of peer evaluation in the industry and the perception that dynamic pricing is synonymous with price increases. Juicer is expanding globally and adapting to different technology players and cultural differences in each market. The future of the restaurant industry lies in the consolidation and collaboration of restaurant technology players to provide holistic solutions. Transparency and authenticity are key in building trust with customers. Juicer's focus is on becoming the leader in digital sales optimization through data-driven solutions.
Takeaways* Juicer helps restaurants optimize digital sales and profitability through data science and dynamic pricing. * They initially focused on third-party delivery and found success by automating the pricing process and providing a hands-off solution for restaurants. * Juicer analyzes historical data, patterns, and channel-specific sales to make specific recommendations for menu pricing. * They also incorporate competitive set analysis and guest sentiment analysis to further optimize pricing strategies. Juicer uses data to optimize digital sales and profitability in the restaurant industry. * The onboarding process involves extracting historical data and running an analysis to identify opportunities. * Challenges include the lack of peer evaluation and the perception that dynamic pricing means price increases. * Juicer is expanding globally and adapting to different technology players and cultural differences. * The future of the restaurant industry lies in consolidation and collaboration among restaurant technology players. * Transparency and authenticity are important in building trust with customers.
Timestamps:00:00 Introduction and Background07:16 Early Success with Expedia and Orbitz13:44 Meeting Drew Patterson and Starting Juicer26:57 Optimizing Digital Sales and Profitability with Data36:21 Global Expansion and Adaptation to Different Markets43:52 The Future of the Restaurant Industry: Consolidation and Collaboration
In this informative episode, we navigate the technological shifts molding the food service industry, with special insights from Wink Jones, the forward-thinking CEO of Meal Ticket. As a company that supports distributors, manufacturers, and restaurant operators, we understand the intricacies of the industry. Dive into a discussion where data isn't just numbers but a tool that enhances operational efficiency and boosts customer engagement.
Meal Ticket stands out as more than just a platform. It's a beacon for distributors, manufacturers, and restaurant operators worldwide. The company's ethos is centered on enabling clients to realize increased profits. Through its software solutions, Meal Ticket not only augments operational efficiency but also optimizes complex earned income programs, targets new business opportunities, and fosters deeper engagement between operators and suppliers.
What sets Meal Ticket apart in a tech-saturated market? It's their integration of best-in-class business intelligence tools with deep-rooted industry knowledge. Wink Jones will provide a closer look at how Meal Ticket seamlessly combines these tools with continuous training and unwavering support to ensure clients stay ahead in a competitive landscape. Additionally, we'll discuss how the platform refines strategies for food shows, emphasizing not just time-saving but the quality of decisions and planning.
Join us as we uncover the mechanisms that power Meal Ticket, steered by Wink Jones, and learn how they remain at the forefront of technological advancements for distributors, manufacturers, and restaurant operators. This episode offers more than just insights; it's a comprehensive look into how modern software solutions are driving the future of food service. Tune in and fuel your understanding of today's food service innovations!
Episode NotesIn this captivating episode, we explore the impressive journey of Clean Eatz, starting as a single outlet and growing to a remarkable 100 locations. Co-founder Evonne Varady shares insights about the brand's values, initial challenges, and pivotal moments that fueled its expansion. Clean Eatz's unique five-revenue stream model has not only transformed the industry but also earned them a spot in the Top 50 fastest-growing small franchise concepts recognized by Restaurant News Magazine.
However, Clean Eatz is more than just a franchise; it's a mission. Rooted in a sincere desire to 'Change Lives,' Clean Eatz is dedicated to offering clean, balanced food, along with educational insights and motivational support tailored to diverse lifestyles. Their approach goes beyond the ordinary, fostering a community where personal growth and nutritional well-being go hand in hand.
This episode delves into how personal wellness, passion, and entrepreneurship intersect in Clean Eatz's story. From its inception to reshaping the landscape of health and business, Clean Eatz has redefined success one meal and one franchise at a time.
Episode NotesTiny Mile is a last-mile delivery company that uses robots to deliver food from restaurants to customers. The robots are fully autonomous and can navigate the streets on their own. The company's business model is based on advertising, with advertisers paying to have their logos and messages displayed on the robots. Tiny Mile has seen success in Miami, with hundreds of robots roaming the streets and delivering food. The robots have become a viral sensation, with people taking pictures and videos of them and sharing them on social media. The company aims to expand to other cities and increase the capabilities of their robots.
Takeaways* Tiny Mile is a last-mile delivery company that uses autonomous robots to deliver food from restaurants to customers. * The robots have become a viral sensation, with people taking pictures and videos of them and sharing them on social media. * The company's business model is based on advertising, with advertisers paying to have their logos and messages displayed on the robots. * Tiny Mile aims to expand to other cities and increase the capabilities of their robots.
Timestamps00:00 Autonomous vehicle engineer reflects on industry challenges.03:47 Slow progress in technology deployment for safety.08:19 Planned move backfires, ends up homeless briefly.12:17 Started with RC car, built remote control.14:39 Unemotional attitude leads to disposing sentimental items.19:01 Robot's magnetism attracts people to innovative ideas.23:00 Robots leave and return from central hub.23:47 Curious about unexpected challenges in building robotics.27:10 Logistics of last mile delivery in Miami.31:31 Improved object transportation enables new business opportunities.34:29 Efficiency in food production saves time.38:14 - Learn more about Tiny Mile.
Episode NotesRitual is an order-ahead app that allows busy office workers to place food orders and skip the line. The app expanded beyond offices and is now available in multiple cities and countries. Ray Reddy, the CEO and co-founder of Ritual, previously built a company in the commerce space that was acquired by Google. He saw the opportunity for local businesses to go online and wanted to help them embrace digital tools. Ritual focused on becoming the app for a neighborhood, aiming for high opt-in rates from restaurants. They also positioned themselves as partners rather than competitors to restaurants, offering a commission-free model for onboarding customers onto their platform. The name Ritual was chosen to reflect the idea of making the app part of someone's everyday life. The conversation explores the challenges and future of the food delivery industry, with a focus on the role of third-party platforms like Ritual. The main themes include the importance of consistent pricing, the dominance of in-store pickup, the limitations of delivery, and the need for a solution that balances control and profitability for restaurants. The conversation also touches on the impact of COVID-19 on the industry and the strategies employed by Ritual to navigate the crisis. The future of Ritual involves solving the problem of fragmented and disjointed experiences for customers while retaining control and profitability for restaurants.
Takeaways* Ritual is an order-ahead app that started as a solution for busy office workers and expanded to serve a wider audience. * The CEO and co-founder of Ritual, Ray Reddy, saw the opportunity for local businesses to embrace digital tools and wanted to help level the playing field. * Ritual focused on becoming the app for a neighborhood, aiming for high opt-in rates from restaurants. * They positioned themselves as partners to restaurants, offering a commission-free model for onboarding customers onto their platform. Consistent pricing is crucial in the food delivery industry to build trust and avoid customer distrust. * In-store pickup remains the dominant method of food ordering due to its lower cost compared to delivery. * The future growth of the food delivery industry depends on finding a solution that balances control and profitability for restaurants while providing a seamless customer experience. * The COVID-19 pandemic had a significant impact on the industry, forcing companies like Ritual to adapt and find new ways to support their customers. * Ritual aims to solve the problem of fragmented and disjointed experiences in the industry by creating a solution that benefits both restaurants and customers.
Timestamps00:00 Restaurants use digital platforms to solve problems.04:51 Passion-driven entrepreneur starts businesses with conviction.07:35 Big chains invest in technology for efficiency.13:13 Approaching growth differently, focusing on neighborhood reach.17:03 Encouraging restaurants to embrace digital transactions and marketing.19:10 Names grow on things, including companies.24:15 High labor costs justify high delivery commissions.27:08 Restaurants passing delivery costs to consumers, consequences.29:39 E-commerce growth challenges and distribution differences.34:39 Challenging to target specific city districts online.35:30 Adapted growth strategies, customer focus, efficient market targeting.40:11 Challenges of navigating office changes and technology.42:25 Entrepreneurs struggling with COVID impact on businesses.48:40 Uncertain and unstable times, struggle to plan.52:29 Consumers value convenience and cohesive experiences.54:20 Restaurants face challenges with control and profitability.
Episode NotesJoin us for an insightful episode as we dive into the world of franchise success with David Bloom, the Chief Development and Growth Officer for Capriotti's and Wing Zone. David's expertise has been instrumental in the remarkable growth of these renowned fast-casual restaurant brands.
Capriotti's, famous for its exceptional sandwiches and quality, has seen a phenomenal 300% increase in its annual growth rate under David's leadership. In this episode, he shares valuable insights into the strategies that have propelled these brands to success, addressing both national and international demand for their products.
Tune in to discover the secrets behind franchise success, gain valuable industry knowledge, and explore the fascinating journey of these iconic brands. David Bloom's wisdom is a must-listen for anyone interested in franchising and restaurant development.
Subscribe to our YouTube channel to catch all the visual highlights and exclusive content related to this episode. Ready to be at the forefront of industry transformation? Don't miss this episode with David Bloom, exclusively on the WISKING IT ALL Podcast. Stay tuned for a conversation that will leave you hungry for more knowledge!
To learn more about David Bloom: https://www.linkedin.com/in/david-blo...
To learn more about Capriotti's Sandwich Shop: http://www.ownacapriottis.com/
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Episode NotesIn the bustling world of online food ordering, convenience is king. For many of us, the luxury of tapping a few buttons on our phones and having a meal delivered straight to our doorsteps is now a staple of modern living. Apps like Skip the Dishes, GrubHub, and DoorDash, have transformed the food delivery landscape and posed an operational challenge for restaurants juggling multiple platforms. Enter Cuboh.
Join us today as we sit down with Juan Orrego, the Co-Founder & CEO of Cuboh, a revolutionary platform turning the tables on the digital dining scene. With a mission to declutter the restaurant counter, Cuboh consolidates the myriad of ordering tablets into a single device—no more jumping between devices to manage 86ing, refunds, upcharges, or prep times. And the magic doesn’t stop there. With real-time order punching straight into your POS, Cuboh ensures smooth sailing for restaurant operations, letting staff redirect their focus where it truly matters: the customer experience.
Get an insider's look at how Cuboh is reshaping the restaurant industry, the challenges they've faced, and their vision for the future of food tech. Whether you're a foodie, restaurateur, or tech enthusiast, this episode has a slice of something for everyone. Don't miss out!
Subscribe to our YouTube channel to catch all the visual highlights and exclusive content related to this episode. Ready to be at the forefront of industry transformation? Don't miss this episode with Juan Orrego, exclusively on the WISKING IT ALL Podcast. Stay tuned for a conversation that will leave you hungry for more knowledge!
To learn more about Juan Orrego:https://www.linkedin.com/in/juan-orrego
To learn more about Cuboh: https://www.cuboh.com/
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Episode NotesWelcome to the WISKING IT ALL Podcast! Join us as we chat with the remarkable Shawn P. Walchef, the founder of Cali BBQ Media. With a knack for Smartphone Storytelling and Digital Hospitality, Shawn helps brands and leaders thrive in the Business Creator Economy.
In 2008, Shawn kickstarted the immensely successful Cali BBQ restaurant venture, amassing over $35 million in revenue across multiple San Diego locations. His impact goes beyond food – Shawn's weekly video series, "Restaurant Influencers," produced by Cali BBQ Media and published by Entrepreneur Media, has reached 25 million viewers.
Tune in to gain exclusive insights from a trailblazer who has redefined how we approach business, storytelling, and hospitality in the digital age. Get ready to embark on a captivating conversation with Shawn P. Walchef that might change how you view the world of business and creativity.
Subscribe to our YouTube channel to catch all the visual highlights and exclusive content related to this episode. Ready to be at the forefront of industry transformation? Don't miss this episode with Shawn P. Walchef, exclusively on the WISKING IT ALL Podcast. Stay tuned for a conversation that will leave you hungry for more knowledge!
To learn more about Shawn P. Walchef: https://www.linkedin.com/in/shawnpwalchef
To learn more about Cali BBQ Media: https://content.calibbq.media/
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Episode NotesIn this episode of "Wisking It All," we're thrilled to host David Nadezhdin, CEO of MYR POS. Launched in 2016, MYR POS is a revolutionary cloud-based Point of Sale system designed for quick-service and takeaway restaurants. It's the first POS to seamlessly connect mobile, online, and in-person orders, streamlining the order entry process for speed and efficiency.
MYR POS's iOS platform is a game-changer, offering swift and robust order management, particularly for restaurants with queues. Its innovative omnichannel approach empowers restaurants to take control of their POS system from anywhere, ensuring they never miss an order regardless of the source. This strategy prevents customer loss during busy periods and drives increased revenue.
Join us in exploring the insights and inspiration behind MYR POS with CEO David Nadezhdin. Discover how this system is reshaping restaurant operations, enhancing customer experiences, and embracing the demands of the digital age. Whether you're a culinary entrepreneur or tech enthusiast, this episode dives into the fusion of technology and dining in today's ever-evolving landscape.
Subscribe to our Youtube channel to catch all the visual highlights and exclusive content related to this episode. Ready to be at the forefront of industry transformation? Don't miss this episode with David Nadezhdin, exclusively on the Wisking It All Podcast. Subscribe now and stay tuned for a conversation that's bound to leave you hungry for more knowledge!
To learn more about David Nadezhdin: https://www.linkedin.com/in/david-nadezhdin-92b6761b/To learn more about Tablz: https://www.myr.io/en/FOLLOW US ON FACEBOOK: https://www.facebook.com/WiskApp/FOLLOW US ON INSTAGRAM: https://www.instagram.com/wisk.ai/FOLLOW US ON LINKEDIN: https://www.linkedin.com/company/wisk/
Episode NotesIn the latest episode of the "Wisking It All Podcast," the future of restaurant guest services is brought to the spotlight with an exclusive conversation between Angelo Esposito and Frazer Nagy, the dynamic CEO of Tablz. Tablz, an innovative player in the hospitality sector, is transforming the way restaurants enhance guest experiences, with a special focus on their premium clientele.
Among its pioneering features, the most notable is the groundbreaking profit share model, which introduces an unprecedented zero-cost revenue stream, thus setting a new benchmark for the industry. At the heart of Tablz's meteoric success is a seamless amalgamation of cutting-edge technology and genuine hospitality.
For enthusiasts keen on visual content, the podcast's YouTube channel offers a richer dive into the topic. As the hospitality industry stands on the cusp of a transformative era, conversations like these on "Wisking It All Podcast" ensure listeners are always ahead of the curve.
Youtube link: https://www.youtube.com/watch?v=NrG5sIgCaEw&t=302s Linkedin: https://www.linkedin.com/in/frazer-nagy-90902756/ Website: https://www.tablz.com/
Teresa is an enthusiastic maven of the Food & Beverage industry for over 12 years. A highly creative individual who values personal growth and team success. Bringing passion and enthusiasm to the workplace, coupled with fresh, innovated mindfulness ideas. Recognized nationally for producing impactful training seminars and innovative cocktail programing. Teresa has bridged the gap between "Spirits and Spirits" with her thoughtful "Cocktails and Consciousness" seminars and improv for the bartender programs.Teresa has spent the past Six years as a Brand Marketer with Pernod Ricard. When shes not wearring her Spirits hat , she can be found performing with Dr. Bruce Carter and finishing her debut musical.
Linkedin : https://www.linkedin.com/in/teresa-cesario-8a22b513/ Instagram: https://www.instagram.com/teresacesario/ www.TeresaCesario.com
This week, we chat with Jeff McInnis, Owner of Root & Bone, Stiltsville Fish Bar, Mi'Talia, and more. We spoke about how he found his place in the hospitality industry, appearing on Top Chef, and starting his own venue.
Learn more about Jeff: https://www.starchefs.com/cook/chefs/bio/jeff-mcinnis https://www.instagram.com/chefmcinnis/
Learn more about his venues: https://www.rootnboneindy.com/ https://stiltsvillefishbar.com/ https://mitaliakitchen.com/ https://www.instagram.com/rootscoastalkitchen
============================== Join us every Tuesday as we interview the best hospitality professionals from around the world to find out what they do, and why they succeed.
FOLLOW US ON FACEBOOK: https://www.facebook.com/WiskApp/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/wisk.ai/ FOLLOW US ON LINKEDIN: https://www.linkedin.com/company/wisk/
This week, we chat with Drew Cesario, VP of Branded Sales at NorCal Cannabis. We spoke about how the DTC alcohol sales are doing, his experiences working for the biggest brands on the planet, and how he brought his experiences from the hospitality sector to the Cannabis industry. Learn more about Drew: https://www.linkedin.com/in/drew-cesario/ Norcal Cannabis: https://www.linkedin.com/company/norcalcannabis/ https://www.norcalcann.com/ https://www.instagram.com/norcalcann/ ============================== Join us every Tuesday as we interview the best hospitality professionals from around the world to find out what they do, and why they succeed. FOLLOW US ON FACEBOOK: https://www.facebook.com/WiskApp/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/wisk.ai/ FOLLOW US ON LINKEDIN: https://www.linkedin.com/company/wisk/
On our first episode of 2021, we chat with Daniel Gonzalez, one of the partners at Boater’s Grill and The Cleat Miami. Not only are these venues unique because they are one of the first to obtain a liquor license in a State park, but they also happen to offer a beautiful view of the sunset in Miami (which is usually only seen on Florida’s west coast). We discussed his transition from being a touring artist to a first time bar owner, and what it was like opening up a new venue during a pandemic.
Learn more about Daniel: Boater’s Grill: http://lighthouserestaurants.com/ https://www.instagram.com/boatersgrill/ https://www.facebook.com/boatersgrill/ The Cleat: https://www.instagram.com/thecleat/ The Jacuzzi Boys: https://www.youtube.com/user/jacuzziboys https://sptfy.com/jacuzziboys
============================== Join us every Tuesday as we interview the best hospitality professionals from around the world to find out what they do, and why they succeed.
FOLLOW US ON FACEBOOK: https://www.facebook.com/WiskApp/
FOLLOW US ON INSTAGRAM: https://www.instagram.com/wisk.ai/
FOLLOW US ON LINKEDIN: https://www.linkedin.com/company/wisk/
This week we chat with Joey and Orlando Napolitano owners of Brotelli Pasta Bar, we discussed how they transitioned from being bankers with an MBA to pursue their passion, how a new restaurant can pivot in response to COVID-19, lessons they learned from a Starbucks VP, and how they adapted a popular concept from Europe to the North American market.
Learn more about the guests: Joey Napolitano: https://www.linkedin.com/in/giuseppe-napolitano-07598b29/
Orlando Napolitano: https://www.linkedin.com/in/orlando-napolitano-mba-b0a33213/ Brotelli Website: https://www.brotellipastabar.com
Facebook: https://www.facebook.com/brotellipastabar/
Instagram: https://www.instagram.com/brotellipastabar/
============================== Join us every Tuesday as we interview the best hospitality professionals from around the world to find out what they do, and why they succeed. FOLLOW US ON FACEBOOK: https://www.facebook.com/WiskApp/
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FOLLOW US ON LINKEDIN: https://www.linkedin.com/company/wisk/
This week with Tuan Lee we dive deep in how a team of 4 people are disrupting the ready to drink cocktail space, how passion leads to unexpected events, and how unexpected problems lead to better processes.
Learn More about the guest:
Tuan Lee: https://www.linkedin.com/in/tuanvanlee/ Vervet: Website: https://drinkvervet.com/ Instagram: https://www.instagram.com/drinkvervet Facebook: https://www.facebook.com/drinkvervet/
============================== Join us every Tuesday as we interview the best hospitality professionals from around the world to find out what they do, and why they suceed. FOLLOW US ON FACEBOOK: https://www.facebook.com/WiskApp/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/wisk.ai/ FOLLOW US ON LINKEDIN: https://www.linkedin.com/company/wisk/
This week, we chat with John Cicero, Vice-President at Team Enterprises. We spoke about the amazing campaigns at Team, how John pivoted from bartender to political analyst to VP, and how you can do it too.
P.S. We also spoke about alcohol trends during the pandemic and how trust drives sales.
To learn more about John: https://www.linkedin.com/in/jocicero/
To learn more about Team: https://www.teamenterprises.com/ https://www.facebook.com/TEAMenterprises/ https://www.instagram.com/team_enterprises/
Join us every Tuesday as we interview the best hospitality professionals from around the world to find out what they do, and how they succeed. FOLLOW US ON FACEBOOK: https://www.facebook.com/WiskApp/ FOLLOW US ON INSTAGRAM: https://www.instagram.com/wisk.ai/ FOLLOW US ON LINKEDIN: https://www.linkedin.com/company/wisk/
This week we are joined by Toby Lyle founder of the Burgundy Lion Group. We discuss how he started in the hospitality industry, his checklist when opening up a new venue, and how the government has handled COVID in regards to the hospitality industry.
To learn more about the guest:
Burgundy Lion Group
- Pub Burgundy Lion- https://www.facebook.com/PubBurgundyLion https://www.instagram.com/burgundylion/ burgundylion.com
- Brit & Chips- https://www.facebook.com/britandchips https://www.instagram.com/britandchips britandchips.com
- Bishop & Bagg- https://www.facebook.com/bishopandbagg https://www.instagram.com/bishopandbagg bishopandbagg.com
- Wolf & Workman- https://www.facebook.com/wolfandworkman https://www.instagram.com/wolfandworkman wolfandworkman.com
Ca ne va pas bien movement
- Facebook: https://www.facebook.com/canevapasbienqc
- Instagram: https://www.instagram.com/canevapasbienm.legault
- Twitter: https://twitter.com/canevapasbien
Join us every Tuesday as we interview the best hospitality professionals from around the world to find out what they do, and how they succeed.
- FOLLOW US ON FACEBOOK: https://www.facebook.com/WiskApp/
- FOLLOW US ON INSTAGRAM: https://www.instagram.com/wisk.ai/
- FOLLOW US ON LINKEDIN: https://www.linkedin.com/company/wisk/
Josh Wagner is a a hospitality specialist has opened dozens of restaurants, bars, and hotels, and is currently the investor in a few bars and consulting for a few projects.
Josh shares with us his lessons that he learned from 20 years of experience in the hospitality industry and his passion of creating unique experiences.
Learn More About Josh Wagner:
@joshuawagner
Margot Natural Wine Bar: https://margotnaturalwinebar.com/ @margot_naturalwinebar
Sweet Liberty: http://mysweetliberty.com/
@sweetlibertymia
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Join us every Tuesday as we interview the best hospitality professionals from around the world to find out what they do, and why they succeed.
FOLLOW US ON FACEBOOK: https://www.facebook.com/WiskApp/
FOLLOW US ON INSTAGRAM: https://www.instagram.com/wisk.ai/
FOLLOW US ON LINKEDIN: https://www.linkedin.com/company/wisk/
On this episode we chat with Kevin Demers, owner of The Coldroom, EL PEQUEÑO BAR and Parliament.
Kevin is best known for his popular speakeasy in Old Montreal - The Coldroom. He is the man behind Canada's smallest bar (EL PEQUEÑO BAR) that is only 147 square feet and is known for their rum.
We chat about what it took for him to go from bartender to bar owner, advice for hospitality workers who want to own their own venue, the importance of making connections, the challenges, the fun stuff, celebrity interactions, and more.