Wisking it all

About the Episode In this episode, Angelo Esposito interviews Elvis Medina, the Media Director at SmartTab, who shares his extensive background in broadcast media and his transition into the hospitality industry. Elvis discusses the unique offerings of SmartTab, a POS system designed for high-volume venues, emphasizing the importance of customer support and tailored solutions for clients.  The conversation also covers tips for restaurant owners on choosing the right POS system and the innovative features that set SmartTab apart in the market. Takeaways Elvis Medina has a rich background in broadcast media spanning 35 years. SmartTab is designed specifically for high-volume venues, ensuring speed and efficiency. Customer support is a key differentiator for SmartTab, with 24/7 availability. SmartTab conducts site surveys to customize POS solutions for each venue. The new handheld device powered by iPhone 16 enhances service speed. SmartTab offers in-person staff training, which is rare in the industry. Elvis emphasizes the importance of a tailored POS system for generating revenue. The SmartTab app allows for seamless ticketing and ordering processes. Elvis encourages restaurant owners to prioritize customer support when choosing a POS. Demos for SmartTab are free, allowing venues to experience the system firsthand. Timestamps 00:00 "Hands-On Success, Done Differently" 05:30 "Rise and Fall of Radio" 08:33 Nationwide IT Partner Network Launch 10:47 Choosing the Right POS System 14:37 "Hands-On Service, Hospitality Focus" 17:13 Seamless Ticketing and Dining Integration 21:17 From Hospitality to POS Expertise 23:18 "SmartTab: Fast POS for Venues" 27:23 "SmartTab POS Solution Overview" 29:48 "Instant Impact Through Demos"

About the Episode In this episode, Joe Wylezik, Head of Partnerships at RevMo AI, discusses the innovative use of voice AI technology in the restaurant industry. He explains how RevMo AI started as a B2B solution and pivoted to focus on the hospitality sector, addressing common pain points such as missed calls and labor shortages. Joe highlights the importance of customer experience and how AI can enhance interactions, streamline operations, and ultimately drive revenue growth for restaurants. He then shares insights on the implementation process, overcoming pushback from operators, and the future of AI in hospitality, including success stories from clients like Donatos and LandOcean. Takeaways RevMo AI started as a B2B solution but pivoted to focus on restaurants. Voice AI can alleviate missed calls and improve customer interactions. 70% of restaurant orders still occur over the phone. AI enhances customer experience and operational efficiency. Labor shortages are a significant pain point for restaurants. AI can handle reservations, orders, and payments seamlessly. The onboarding process for RevMo AI is simple and quick. Restaurants can track performance metrics through the RevMo dashboard. AI technology is evolving rapidly in the hospitality industry. Success stories demonstrate significant revenue growth for clients. Timestamps 00:00 Helping Bar Operators with Tools 03:21 Pivoting to Inbound Restaurant Solutions 08:29 "Automating Reservations and Orders" 11:22 Solving Operators' Pain Points 13:59 Labor Challenges and Customer Interaction 17:18 Optimizing Staffing with Automation 21:16 Tech Adoption in Hospitality 24:52 "Ensuring Product Satisfaction" 26:10 Dashboard Analytics for Phone Insights 31:13 AI Enhances Hospitality Experience 35:09 "Tech Transforming Pizza Operations" 36:57 "Connect with Revmo.AI & Joe" 38:51 "Integration, Partnership, Collaboration"

About the Episode In this episode of WISKing It All, host Angelo Esposito speaks with Niko Papadimitriou, co-founder of Qu POS, about his journey from finance to hospitality technology. They discuss the evolution of POS systems, the growth of Qu POS, and the importance of maintaining company culture during rapid expansion. Niko shares insights on building a customer-focused sales team and the current trends in the fast casual and QSR industries. In this conversation, Niko Papademetriou and Angelo Esposito discuss the evolving landscape of the restaurant industry, focusing on the value equation for customers, the integration of AI and automation, the challenges of technology adoption, and the dynamics of employee turnover. They emphasize the importance of tangible results from innovations and provide insights for hospitality entrepreneurs looking to navigate the complexities of the industry. Takeaways Niko transitioned from finance to hospitality technology after a brief career in investment banking. He opened a restaurant at 26, which provided valuable lessons in business management. The main pain point in POS systems was data siloing and lack of cloud integration. Qu POS focuses on fast casual and QSR chains, avoiding full-service restaurants. Early decisions in the company's history shaped its current direction and partnerships. Maintaining company culture is crucial during rapid growth, focusing on cultural fit in hiring. Building trust with customers is essential for long-term success. Sales teams should prioritize genuine customer value over mere transactions. The restaurant industry is experiencing macroeconomic challenges, affecting pricing strategies. Niko emphasizes the importance of adaptability in a rapidly changing market. The dining experience is being reshaped by value-driven choices. AI and automation are crucial for improving restaurant operations. Tech adoption in restaurants faces unique challenges due to workforce size. Turnover rates in the restaurant industry can be misleading. Accepting help is vital for hospitality entrepreneurs. Edge technology is key for operational stability in restaurants. The restaurant industry is evolving rapidly with new innovations. Understanding employee dynamics is essential for consistent service. Big changes are necessary for the restaurant industry's future. Building a strong community around a brand enhances guest experience. Timestamps 00:00 Building Trust, Success, and Partnership 05:33 Restaurant Tech and Data Integration 08:25 Evolution of POS Tablets 13:13 Early Partnership Decision Reflected 14:11 Platform Shift for Better Service 19:38 "Building Trust Beyond Transactions" 21:07 "Building Trust Through Engagement" 24:31 AI Transforming Restaurant Operations 29:29 Bridging Restaurant Innovation Challenges 33:33 Restaurant Labor Turnover Trends 34:45 "Dave's Hot Chicken: Low Turnover" 37:49 "Edge Architecture Innovations in Restaurants" 41:21 "Always Responding on LinkedIn"

About the Episode In this episode of WISKing It All, Edelmira Delgado, F&B Director at the Perry Hotel, shares her journey in the hospitality industry, discussing her experiences from working in major hotel brands to boutique resorts. She emphasizes the importance of mentorship, navigating cultural differences, and the dynamic nature of food and beverage operations. Edelmira also highlights current trends in guest preferences, the significance of teamwork, and offers valuable advice for aspiring F&B professionals. Takeaways Edelmira's journey in hospitality began with a desire for variety and interaction. Mentorship played a crucial role in shaping her career. Cultural differences significantly impact hospitality operations. A typical day for an F&B director is unpredictable and dynamic. Planning for events and menus starts months in advance. Maintaining profitability in menu items is essential. Guest preferences are shifting towards experiences and aesthetics. Team dynamics are vital for successful operations. The divide between luxury and standard dining is increasing. Asking questions is key to learning and growth in the industry. Timestamps 00:00 "Passion for Travel and Hospitality" 03:52 "First Hotel Experience Insights" 09:26 Adapting to Cultural Change 11:30 "Holiday and Event Planning Prep" 14:13 "Managing Costs in Hospitality" 16:44 "Managing Price Changes in Hospitality" 20:36 Hotel Teamwork vs Restaurant Independence 24:48 "Viral Moments Change Lives" 26:06 Accountable Leadership Through Imperfection 29:42 "Teamwork is Family Bonded" 33:21 "Shifting Trends: Experience vs. Luxury" 36:40 LinkedIn, Hospitality, Food & Growth

About the Episode In this engaging conversation, Josh Kopel, a Michelin-awarded restaurateur and marketing expert, shares his journey from nightlife to fine dining, emphasizing the importance of hospitality and the art of storytelling in marketing. He discusses the five levers of restaurant success, the power of social media, and how to create memorable customer experiences through surprise and delight. Josh also offers valuable advice for aspiring restaurateurs and explores the transformative role of AI in the restaurant industry. Takeaways Josh Kopel is a Michelin-awarded restaurateur and marketing expert. Success in the restaurant industry often comes from learning from failures. Hospitality is about having a servant's heart and creating memorable experiences. Simplicity and elegance are key to making restaurant operations effective. Frequency of customer visits is crucial for restaurant success. Social media should be used to build relationships, not just broadcast offers. Surprise and delight can significantly enhance customer experiences. Understanding how your restaurant fits into customers' lives is essential. The restaurant industry has a low barrier to entry, but marketing is crucial for success. AI can be leveraged in various aspects of restaurant operations, including hiring and marketing. Timestamps 00:00 "Mastering Dining: From Bar to Michelin" 03:59 "Servant's Heart in Service" 06:43 "Simplicity in Diverse Dining Ventures" 11:01 "Invite, Don't Bribe, Customers" 12:30 Upselling: Giving Customers More 18:10 Social Media for Sales Strategy 19:51 Boost Customer Visits for Free 22:09 "Entrepreneurial Mistakes and Self-Reflection" 25:17 Soap Operas' Multi-Story Strategy 28:52 People Over Product in Hospitality 32:10 Creating Memorable Experiences 35:09 Restaurant Business Entry Advice 40:17 AI-Driven Hiring Process 42:07 AI-Enhanced Menu Optimization 44:43 Embracing Value-Driven Engagement

About the Episode In this episode of WISKing It All, host Angelo Esposito interviews Jeffrey Summers, founder of Summers Hospitality Group, who shares his extensive experience in the restaurant industry. They discuss Jeffrey's journey from aspiring lawyer to hospitality expert, the importance of creating unique systems in business, and the distinction between service and hospitality. Jeffrey emphasizes the significance of leadership, consistency, and personal growth in running a successful restaurant. He also provides insights into common mistakes made by restaurant leaders and offers advice for those looking to expand their business. The conversation touches on the future of hospitality, the role of technology, and the enduring importance of guest experience. Takeaways The journey into hospitality often starts unexpectedly. Creating unique systems is essential for business success. All problems in a restaurant are leadership problems. Effective leadership requires continuous personal growth. Service is transactional; hospitality is emotional. Consistency across all aspects of the business is crucial. Taking guests along for the journey is vital for success. Mistakes in leadership often stem from a lack of strategic thinking. The future of hospitality will always revolve around human experience. Love for people is fundamental in the hospitality industry. Timestamps 00:00 Early Legal Career Beginnings 06:08 "From Law to Restaurant Success" 08:18 Next Practices Over Best Practices 12:08 "Independent Business Growth Strategies" 14:23 Leadership and Continuous Improvement 16:42 "Work On, Not In, Business" 20:31 "Understanding Guests for Repeat Business" 25:06 Restaurant Modernization Missteps 27:50 Insights on Restaurant Operations 31:47 Passion for Continual Growth 33:42 Lifelong Learning and Growth 36:32 Consistency and Proven Experience Matter 40:34 "Focus on Personal Growth" 42:22 Streamlining Restaurant Operations 46:19 "Follow Jeffrey Summers' Insights"

About the Episode In this episode of WISKing It All, we have a special treat as Angelo Esposito sits down with Roger Beaudoin, the dynamic president of Restaurant Rockstars. Roger shares his incredible 30+ year journey through the hospitality world, starting from humble beginnings as a high school dishwasher to building and selling multiple successful restaurants. You’ll hear firsthand how Roger navigated wild industry twists—including a chef who scammed him out of $40,000—turned setbacks into successes, and ultimately crafted the systems that drive thriving restaurants today. Roger opens up about the foundational strategies that helped his establishments stand out, emphasizing profitability, guest service, trackable marketing, and the difference between true leadership and simple management. He also explains the genesis of Restaurant Rockstars and how his mission shifted from running restaurants to helping operators across the globe achieve greater efficiency and profit through hands-on coaching, a robust training academy, and his own hit podcast. Whether you’re a seasoned restaurateur, aspiring owner, or just a fan of behind-the-scenes hospitality stories, this episode is packed with actionable advice, hilarious mishaps, and inspiration for anyone ready to WISKing it all. Let’s get started! Key Takeaways Profitability Focus: Roger emphasizes the importance of understanding cost controls and maximizing profit through strategic menu planning and efficient operations. Guest Service Excellence: Exceptional guest service is highlighted as a critical factor in differentiating a restaurant and ensuring customer loyalty. Innovative Marketing: Trackable marketing strategies that provide measurable returns are essential for sustained success in the restaurant industry. Empowerment and Leadership: Empowering staff and fostering leadership within the team can lead to a more motivated and effective workforce. Resilience in Adversity: Roger's journey illustrates the importance of resilience and adaptability in overcoming industry challenges, such as financial setbacks and unexpected events like the pandemic. Timestamps 00:00 Restaurant Training Academy Overview 04:26 Unexpected Path to Restaurant Concept 07:32 Restaurant Hiring Missteps 13:07 "Profitable Dining Experience Strategy" 16:33 From Small Town to Global Adventure 19:18 Barn Vision to Market Pivot 21:31 "Building Entrepreneurial Restaurant Leadership" 24:20 Glacier Bowls: Glowing Drink Sensation 28:21 Restaurant Profit Optimization Strategies 32:06 Empowerment Through Career Growth 33:54 Team Idea Incentive Program 37:22 Free Consultation & Training Resources

About the Episode In this episode, Crystal Hamilton, CEO of Knowbie, discusses her journey in the hospitality industry and the inspiration behind creating Knowbie, an educational platform designed to train restaurant and liquor retail staff. She emphasizes the importance of empowering staff through education to enhance their confidence and sales capabilities. The conversation explores the challenges of training in the restaurant industry, the significance of knowledgeable staff in improving customer experiences, and the future developments for Knowbie, including community building and integration with other learning systems. Takeaways Knowbie is an educational platform that trains restaurant staff. Crystal's journey in hospitality began from humble beginnings. Education and training can significantly impact sales performance. Knowbie's app is designed for on-the-go learning. Empowering staff with knowledge leads to better customer interactions. The restaurant industry faces high turnover rates, making training challenging. Creating a culture of learning benefits all staff, not just revenue-generating roles. Storytelling enhances the guest experience and builds credibility. Change in restaurant operations takes time and patience. The future of Knowbie includes community engagement and integration with existing systems. Timestamps 00:00 Inclusive Opportunities in Hospitality 05:25 "Standardizing Wine Training Essentials" 09:06 "Knowbie: Empowering Staff through Education" 11:56 Empower Employees, Increase Sales 14:46 Server Training Experiment Idea 18:41 "Trust-Building Tips for Servers" 22:06 Promoting Inclusive Employee Training 24:00 "Storytelling's Role in Wine Education" 28:25 Empowering Employees for Growth 32:35 Win a Trip to Barossa Australia 34:31 Increase Sales with Knowbie

About the Episode In this episode of Wisking It All, Alistair Levine, CEO of Vine Hospitality, shares his journey into the hospitality industry, the challenges of scaling restaurants, and the importance of understanding key performance indicators (KPIs). He emphasizes the need for new restaurant owners to watch their numbers closely, empower their teams, and embrace technology to enhance hospitality. Alistair also discusses lessons learned from his family's legacy in the restaurant business and offers valuable advice for navigating the complexities of restaurant management. Takeaways Alistair grew up in a family involved in hospitality. Vine Hospitality operates eight restaurants in the San Francisco Bay area. Scaling restaurants presents unique challenges compared to single-concept operations. The first restaurant is often the hardest to establish. Building a strong relationship with landlords is crucial for success. Understanding KPIs is essential for managing restaurant performance. Empowering staff leads to better guest experiences. Technology should enhance, not detract from, hospitality. Regularly reviewing financials is critical for profitability. Feedback from guests is vital for continuous improvement. Timestamps 00:00 - Diverse Bay Area Restaurant Group 05:23 - Growing Up in the Restaurant Industry 07:13 - Surroundings Shape Success and Perspective 11:42 - Scaling Restaurant Management Strategy 15:43 - Mitigating Risk in New Ventures 16:55 - Realistic Approach to Business Growth 22:41 - Key Restaurant Performance Metrics" 24:19 - Rising Sales, Declining Guests Warning 28:43 - Balancing Finances and Hospitality 31:57 - Efficiency Through Technology in Industry 34:07 - Enhancing Hospitality Through Integration" 38:19 - Consumer Feedback Drives Tech Adaptability 40:23 - Q's Targeted Customer Strategy 43:34 - Empower Teams for Business Success

In this episode, Brock Weeks, founder and CEO of Savi, discusses the innovative technology behind Savi, a cloud-based video intelligence platform designed for multi-unit restaurants and retailers. He shares his journey into the restaurant industry, the challenges faced during the early development of Savi, and the importance of understanding customer experiences through video data. Brock emphasizes the need for personal engagement in hospitality, the future of AI in the industry, and how technology can enhance rather than replace human interactions. Takeaways Savi helps operators understand the moments driving results. AI can structure data and provide insight. The technology wasn't ready yet for Savi. We need to be able to point back to the root cause. We drop ship a little device for installation. The data is not stored on site, it's instant. AI allows you to gain insight extremely quick. We need to make sure it's easy to normalize data. Technology is abstracting away the mundane. We need to keep the human element in hospitality. Timestamps 00:00 Introduction to Savi and Brock Weeks 02:59 Understanding Savi's Purpose and Technology 05:56 Brock's Journey to Founding Savi 08:58 Challenges in Developing Savi's Technology 11:53 Onboarding Process for Clients 14:51 Customer Experience with Savi's Technology 22:30 Introduction to Savi and Its Value 23:00 Data Reporting and Customer Experience 24:44 Rethinking Data Display for Better Outcomes 25:38 AI's Role in Enhancing Reporting 26:25 Unexpected Uses of Savi by Operators 27:34 Coaching vs. Policing in Hospitality 28:28 Cultivating Talent in the Hospitality Industry 30:29 Staying Connected to Frontline Staff 32:27 The Importance of Listening to Customers 36:19 Future Trends in Hospitality Tech 38:56 The Human Element in Technology 43:14 Leveraging AI for Efficiency 46:10 Conclusion and Final Thoughts