Back of House News: Recent Episodes
Back of House
Back of House News is a weekly podcast that cuts through the noise, covering the restaurant and foodservice industry headlines that independent operators need to know.
This week, we discuss the announcement that what’s left of the Restaurant Revitalization Fund is finally being distributed.
This week, we discuss the Independent Restaurant Coalition’s expansion, and how the organization is continuing to help restaurants as we gradually move into a post-pandemic climate.
This week, we discuss how to launch and manage a successful restaurant gift card program.
This week, we discuss the latest economic outlook and what restaurant operators can take from it with Tyler Booth, Director of Investments at Relish Works.
This week, we discuss the Independent Restaurant Coalition’s expansion, and how the organization is continuing to help restaurants as we gradually move into a post-pandemic climate.
This week, we discuss tips for conducting a more effective interview when looking to fill a position in your restaurant.
This week, we discuss how to navigate contracts with third party delivery platforms and where there may be room for negotiation.
This week, we discuss the latest economic conditions facing the restaurant industry with Relish Works Director of Investments, Tyler Booth.
This week, we discuss the passing of California’s FAST Act and the broader implications for the restaurant industry?
This week, we discuss a major piece of restaurant legislation headed for a vote in California, and its implications for the industry.
This week, we discuss how to spot a fake Google review and the importance of keeping an eye on customer reviews.
This week, we discuss the recent report showing a slowdown in inflation, and whether some relief could be on the way for restaurants.
This week, we discuss robo-waiters and which types of restaurants the technology solution is helping most.
This week, we discuss the news that the SBA has yet to distribute a reported $180 million from the Restaurant Revitalization Fund, and what it means.
This week, we discuss lessons learned from Season Two of Back of House’s OTHER podcast, So You Want to Run a Restaurant.
This week, we discuss some of the ways technology is saving money for restaurant operators.
This week, we discuss how to navigate working with social media influencers to promote your restaurant.
This week, we discuss the evolution of loyalty programs in the restaurant industry and the keys to succeeding with one in 2022.
This week, we take a look at some of the recent economic indicators restaurants should be watching closely with Tyler Booth, Director of Investments at Relish Works.
This week, we discuss the different ways record-high gas prices are having an impact on the restaurant industry.
This week, we discuss the benefits of trimming down a restaurant menu and how to strategically go about doing it.
This week, we discuss ghost kitchens, and the growing trend of new brands using virtual concepts as a stepping stone towards a brick-and-mortar.
This week, we discuss investment crowdfunding, a relatively new fundraising model for restaurants that’s growing in popularity.
This week, we talk about the latest price hikes among major players in the restaurant industry and what it indicates for independent operators.
This week, we take a deeper look behind the latest inflation data and what it means for the restaurant industry with our guest, Tyler Booth, investment lead at Relish Works.
This week, we discuss a few sustainability innovations we’re seeing emerging in the industry, from reusable delivery containers to a way for restaurants to turn food waste into profit.
This week, we discuss a new round of restaurant relief that was passed by the House last Thursday. Plus the latest development in third-party delivery lawsuits and an AI solution to help with your morning coffee.
This week, we discuss the implications of the latest jobs report, a big change from Yelp, and startling news around the egg supply.
This week, we discuss how to renegotiate a restaurant lease. Plus, we discuss Sweetgreen going Drive Thru and a controversial email making waves at a major restaurant chain.
This week, we discuss the ripple effects of rising gas prices throughout the restaurant industry, a new robotics move from Chipotle and more.
This week, we discuss the exclusion of financial aid for restaurants in the recent federal spending package, and the disappointment felt by restaurant owners. Plus, we discuss the latest moves from DoorDash and Uber Eats, and more.
In the past two years, nearly every restaurant has had to deal with their fair share of disgruntled customers – those who can’t help but express their annoyance when faced with slower service, higher prices, vaccination mandates, and other pandemic-centric problems. We take a look at how to manage customer expectations and communicate pandemic challenges that your restaurant is facing.
Restaurant operators nationwide are facing surging inflation, with food prices continuing to rise. To combat the adding costs, increasing menu prices is often inevitable. But there are other tactics operators can take, too. We look at some ways to offset inflation, along with best practices when it comes to upping the costs for customers.
We’re bringing you the latest news on Starbucks, DoorDash, along with some announcements of our own.
As a number of states move to relax mask mandates and other measures, we dig into what it means for the restaurant industry.
Last week, the National Restaurant Association released their Annual State of the Industry Report. We take a look at the major findings.
Restaurant operators say the need for a replenishment of the Restaurant Revitalization Fund is dire. We take a look at if, and when, that might happen.
We’re taking a look at a recently released survey from the National Restaurant Association that shows the impact of Omicron on restaurant operators, and what many say is an imminent need for a Restaurant Revitalization Fund replenishment. We’re also talking about restaurant fallout from the Supreme Court vaccine mandate decision, and a daring drone rescue.
This week we’re talking through the restaurant industry implications of the Supreme Court vaccine mandate decision, grocery store meal delivery, and a major restaurant lawsuit payout.
This week we’re talking through a pivotal Supreme Court decision on vaccine mandates and how it’s affecting the restaurant industry, seeing signs of life for the restaurant revitalization fund, and bracing for more drone delivery.
This week we’re revisiting Omicron, taking a look at how the highly contagious variant has impacted the restaurant industry since it first appeared in November. Plus, we’re chatting about a looming Supreme Court decision and a big new move from Sweetgreen.
This week we’re talking about the Omicron variant and its impact on the restaurant industry, new unionization developments at Starbucks, and a crucial condiment shortage.
This week, we’re talking about a possible union at Starbucks, a name change for a major restaurant tech company, and a bit of holiday generosity.
This week, we’re talking about customers telling vaccine lies, Starbucks and Amazon teaming up, and big chicken news from overseas.
This week, we’re talking about the latest development in robot delivery, a new look for Yelp, and an extremely lucky lobster.
This week, we’re talking about the status of the Biden administration’s nationwide vaccine mandate, DoorDash making some big moves, and a new accessory for your fried chicken.
This week, we have an alarming study on hidden chemicals in processed food, another step forward for robot meal delivery, and eating burgers to earn cryptocurrency.
This week we have the popular dating app Bumble getting into the restaurant game, Mayor Bill de Blasio's declaration on propane-powered heaters in NYC, Wisconsin's controversial approach to addressing the labor shortage, a robot frying up your next order of chicken wings at Buffalo Wild Wings and In & Out's opinion on California's vaccine mandate, plus more important restaurant industry headlines ready for you to digest!
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Restaurant workers are quitting their jobs at more than twice the national average, while at the same time, customers have become more demanding than ever before. A new report shows the restaurant industry’s huge reliance on technology to get operators through the pandemic. DoorDash is now offering self-serve sponsored listings, and teaming up with Hello Alice to offer disaster relief funds and C3, the largest ghost kitchen brand in the industry, is planning an aggressive expansion . In celebrity news, Bobby Flay is leaving the kitchen and Megan Thee Stallion partners with Popeyes.
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This week in restaurant and foodservice industry news, Los Angeles updates its COVID vaccine requirements for diners, restaurants struggle with rent payments, and Kitchen United moves to New York City.
We also talk about Instacart worker walkouts being planned across the country, Raising Cane’s Chicken Fingers getting creative with labor shortages, and a new study showing 50% of hospitality industry workers planning to leave the industry by year end. Finally, TGI Friday’s gets into the ghost kitchen business, and the top 50 Best restaurant list is out.
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We're launching EAT.NEWS, a brand new weekly podcast that cuts through the noise, covering the restaurant and foodservice industry headlines that you need to hear.
Powered by Back Of House, the leading independent platform for independent restaurant operators to find, filter, and save on the technology they need to succeed, EAT.NEWS will launch October 2021 and be streamed for free, everywhere and anywhere you get your podcasts.
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