Wisking it all

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. 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. Timestamps 00:00 Introduction 01:19 Early Career in the Restaurant Industry 03:41 Lessons Learned in Restaurant Management 06:50 Founding Benchmark Sixty Restaurant Services 08:21 Benchmark Sixty’s Lane and Focus 10:33 Improving Productivity in Restaurants 12:36 Process of Working with Restaurants 16:26 Addressing Staff Turnover in the Restaurant Industry 21:39 Client Success Story 24:46 Dealing against the External Factors for the Restaurants 26:41 Facing the Challenge of P&L, Data, and Reporting 27:59 How To Reach Benchmark Sixty 29:31 How Benchmark Sixty Stayed on Top of Trends and Insights 30:24 Helping Restaurants with COGS 31:47 Future Plans for Benchmark Sixty 33:17 Advice for the Restaurant Industry

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. 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. Timestamps 00:00 Introduction 01:00 Overview of Factura 13:30 Building Trust, Value, and Product 15:10 Success Stories and Wins After Implementing Factura 20:49 Handling Challenges of Item Variations 23:28 Walkthrough on How Factura’s System Work 27:54 Single Venue and Multi-Unit Location 29:41 Saving Trees! 31:30 Future Trend for Tech and Restaurant Industry 34:45 Post Covid Accelerated the Adoption of the Tech Restaurant Industry 35:43 Advice to Entrepreneurs 39:08 What’s Next for Factura

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. 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. Timestamps 00:00 Introduction and Background 01:20 What is Bite? 02:40 Brandon's Background in Hospitality 05:17 Experience at Resy 10:10 Joining Bite 13:05 Challenges and Solutions for Bite 18:30 Pushback and Benefits of Kiosks 20:48 The Evolution of Digital Ordering 23:07 Facial Recognition and Personalization 25:33 Customer Journey and Success Stories 29:44 Menu Engineering and Dynamic Pricing 34:36 The Future of Bite and Automation 36:27 Advice for Entrepreneurs in Hospitality Tech

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. Timestamps 00:00 Introduction and Background 09:26 The Passion and Love for the Hospitality Industry 22:27 The Evolution of the Restaurant Industry 25:24 The Impact of the COVID-19 Pandemic 26:51 The Impact of COVID-19 on the Restaurant Industry 31:00 The Shift in Consumer Behavior and the Definition of Value 37:17 Challenges Faced by Independent Restaurants 42:16 Technology Trends in Full-Service Restaurants 47:29 The Adoption of Technology in Quick-Service Restaurants

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

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. 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 Background 01:26: Getting into the Restaurant Business 06:05: Lessons Learned from Top Restaurant Brands 07:26: Actionable Tips for Restaurant Operators 09:50: Improving Orientation and Training 10:44: Creating Many GMs through Delegation 12:39: The Importance of Coaching as a Leadership Trait 15:28: Balancing Talent Acquisition and Market Realities 19:42: Developing Self-Sustaining Systems in Restaurants 20:40: Regression in Managers' Soft Skills 30:09: Aligning Customer Expectations and Operator Execution 42:04: Inspiration for Writing the Book

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 Favorites 13:05 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 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. 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 product 02:48 Christine's journey from Biomedical Engineering to Co-Founding PathSpot 06:03 The problem PathSpot solves and their comprehensive health and safety operation system 09:46 The early days of PathSpot and how they gained traction 12:54 The ideal customer profile for PathSpot 15:11 The customer journey and how PathSpot works with clients 19:30 Wins and KPIs for restaurant clients 24:39 Future plans for PathSpot 27:21 Advice for entrepreneurs and those transitioning from the medical field 31:16 Plugs and contact information

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 Background 04:10 - 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 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 Notch 03:29: Inspiration and Origin of Notch 06:55: Early Days and Testing at Notch 08:51: Ideal Customers for Notch 10:26: Benefits of Notch for Restaurants with Multiple Suppliers 13:01: Onboarding Process for Notch 16:47: Success Stories with Notch 18:55: Cultivating Culture at Notch 21:23: Lessons Learned as an Entrepreneur 29:28: The Partnership Between Notch and WISK 32:51: Conclusion and How to Connect with Notch