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About the Episode
In this conversation, David Goldstein, the Managing Partner at FoodTech Connect and Vice President of Growth at Franklin Junction, discusses his passion for food and technology. He shares his experience working in the food tech industry and the lessons he has learned from the hospitality scene.
David also talks about the future of dining and the impact of technology on the food experience. He shares his insights on living a remote life in Latin America and highlights the trends in food tech and startups. Finally, David provides tips for raising capital and shares his contact information.
TakeawaysThe intersection of food and technology is an exciting space with opportunities for innovation and growth.Resilience is a key trait in the restaurant industry, both for operators and those working with restaurants.Technology, such as robotics and AI, is changing the way we dine and experience food, with automation and personalization becoming more prevalent.Latin America is a region with great potential for food tech startups, and there are many exciting projects and trends emerging in the industry.When raising capital, it is important to focus on the fundamentals of the business and demonstrate profitability and strong business metrics.Timestamps00:00 Introduction01:31 David Goldstein's passion for Food and Technology and background04:03 The evolution and learnings from UberEats06:06 What is FoodTech Connect08:30 Unexpected Learnings from the Industry12:10 How Technology Changes the Restaurant Environment17:13 Living abroad, the experience, and the difference20:17 David Goldstein's interest as Venture Capitalist23:41 Tips on how to raise capital25:00 Where to find David Goldstein
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About the Episode
In this episode, Lauren Fernandez, the CEO of Full Course, shares her journey from being a lawyer to becoming a restaurant operator and entrepreneur. Raised in an immigrant family, she was instilled with a strong work ethic and a belief in generational improvement. After obtaining a law degree and an MBA, she made the career shift to become a restaurant owner. She bought three restaurants and quickly turned them around, eventually building a total of 11 restaurants. This experience led her to identify three major challenges in the restaurant industry: the lack of fair and equitable capital for early-stage restaurants, the need for expertise in scaling businesses, and the lack of support and mentorship for founders and employees. These challenges inspired her to start Full Course, a company that provides education, mentoring, consulting, and investment support to emerging and established restaurant brands.
Full Course is an incubator, accelerator, and investor in early-stage food and restaurant brands. They provide growth capital, operational support, and development expertise to help founders stabilize, optimize, and grow their brands. The company offers a wide range of education and coaching services, including a free learning center and a Navigator group coaching program. They are committed to supporting underrepresented founders and promoting diversity in the industry.
Full Course is actively seeking restaurant brands that are differentiated and have a strong purpose and mission. They have upcoming investments and are launching their second fund.
Takeaways:Lauren Fernandez's career shift from lawyer to restaurant operator was influenced by her upbringing in an immigrant family and a belief in generational improvement.The challenges she faced as a restaurant owner inspired her to start Full Course, a company that provides support and resources to emerging and established restaurant brands.Full Course focuses on addressing the lack of fair and equitable capital for early-stage restaurants, the need for expertise in scaling businesses, and the lack of support and mentorship for founders and employees.Fernandez emphasizes the importance of clear expectations, repeatable actions, and rewarding desired behavior in creating efficient and successful restaurant operations. Full Course is an incubator, accelerator, and investor in early-stage food and restaurant brands.They provide growth capital, operational support, and development expertise to help founders stabilize, optimize, and grow their brands.Full Course offers a wide range of education and coaching services, including a free learning center and a Navigator group coaching program.They are committed to supporting underrepresented founders and promoting diversity in the industry.Full Course is actively seeking restaurant brands that are differentiated and have a strong purpose and mission.They have upcoming investments and are launching their second fund.Timestamps:00:00 Introduction01:01 What makes Lauren Shift from General Council to A Restaurant Operator04:30 Lauren's Experience in her First Restaurant08:28 Reinvesting in Your Employees10:24 How Lauren Achieved Multiple Restaurant Investments16:15 Organizing Inventory Management System20:08 Training Staff and Reward Systems21:54 Tasks Delegation24:15 Empowering and Improving Processes26:14 Full Course: Incubator, Accelerator, and Investor27:30 Operational Support and Subject Matter Expertise29:31 No Extra Costs Needed: Full Course Foundation: Education Platform and Learning Centers30:13 Resources to Expect from Full Course33:41 Seeking Differentiated Restaurant Brands38:10 Success Stories42:09 Future Plans and Programs44:41 Where to find Full Course
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About the Episode
In 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.
TakeawaysOperational 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
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About the Episode
Vishal 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.
TakeawaysCheckmate 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
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About the Episode
Jennifer 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.
TakeawaysListening 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
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About the Episode
Marcus 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.
TakeawaysTechnology 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
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About the Episode
Jim 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.
TakeawaysThe 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
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About the Episode
Bradley 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.
TakeawaysFactura.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
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About the Episode
Bite 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.
TakeawaysKiosk 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
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About the Episode
Danny 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
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About the Episode
OOMI 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
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About the Episode
In 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.
TakeawaysThe 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
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About the Episode
In 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
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About the Episode
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 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.
TakeawaysPathSpot 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
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Episode Notes
Amid 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
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About the Episode
In 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
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About the Episode
Seth 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
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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
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Episode Notes
In 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
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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.
TakeawaysUnderstanding 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
- Visa fler
