The Restaurant Technology Guys Podcast brought to you by Custom Business Solutions

Join Jeremy and Kellie the CEO of Brightloom where they talk Customer Data Platforms and why they are critical for restaurants. Kellie spends her days speaking with restaurant leaders on how to build and scale loyalty programs. In addition to sharing the latest from Brightloom, she can explore:What’s new with restaurant loyalty programs – CX in restaurants has evolved from punch cards to fully digitized loyalty programs; Kellie can share examples of what’s keeping customers engaged in the wake of a tumultuous economic landscape.Current and impending challenges facing restaurant CX – From inflation to continued staffing shortages, restaurant operations face unique headwinds during the final months of the year and into 2023.How data science is transforming restaurant menus – From ghost kitchens to 3PD, consumers have more restaurant options than ever; industry leaders are looking to leverage customer data to better inform the menu du jour.To check out the free data health report, click here. Free Data Health Report (brightloom.com)

Fat Boy’s Pizza is a New Orleans-based multi-dimensional pizza franchise offering family-friendly experiences. Its restaurants serve as a local community hub, bringing adults together to enjoy a beer while children play games and socialize with friends. With six locations open so far in the South Louisiana region and Hattiesburg, Mississippi, the brand looks to have eight to ten locations open and operating within the next 24 months.Fat Boy’s Pizza boasts the World’s Biggest Slice and has become increasingly known for its whopping 30-inch pies, delectable appetizers, full bar and passionate community involvement. The concept was initially founded in 2019 by Gabe Corchiani, a businessman and restauranter who hoped to bring a family-friendly restaurant serving New York style pizza to his home state of Louisiana.Casey Biehl is the Vice President of Operations at Fat Boy’s Pizza. He shares the family-centric values that make his brand unique and their plans for rapid expansion throughout the South.See below link to our website franchise page.

Since its launch in 2021, Craft Standard’s non-alcoholic keg mixes and ‘spiker’ technology has exploded, signing more than 70 distributors, winning 700 plus accounts in over 30 states across the country, signing major venues like Metlife Stadium in New York and accounts like Las Vegas' most recognizable hotel, Luxor. In a year alone, an estimated 2.4 million cocktails have been served, generating roughly $24 million in revenue for the industry.

How do you Join Kevin Rice, EVP of Bounteous, Noah Glass, founder and CEO of OLO and Ryan Ostrom, CMO of Jack in the Box where they talk about the digital transformation journey these partners have been with Jack in the Box for the past two years. For more information, check them out here: Driving Digital Transformation with Co-Innovation | Bounteous, Olo | Enable Digital Hospitality and Jack in the Box.

French-trained chef Grégoire Jacquet had a vision of a local restaurant offering quality fine dining-style food with the convenience of a quick carry-out experience. In 2002, Grégoire opened its doors as the first fine-fast-casual restaurant concept that serves gourmet sandwich and salad dishes, its famous potato puffs and scratch daily fresh-made french fries, all served in a custom-designed take out box. After two decades of serving the local Berkley, CA community, Grégoire has launched franchising opportunities in the Greater Bay Area. Check them out at Grégoire | French Restaurant in Berkeley, CA (gregoirerestaurant.com)

MarginEdge began in a place where many restaurateurs have been themselves—stuck doing manual invoice data entry and inventory in a tiny closet behind the kitchen, wondering why the love of food and hospitality came with so many papercuts. Bo Davis and Roy Phillips, two of the founders, have more than 40 years of restaurant experience between them. They’ve built and operated over 25 restaurants around the nation. Even though the size of their back offices differed, the problems they faced as operators didn’t. With a background in successful tech entrepreneurship, Bo assembled Roy and two long-time friends, colleagues, and successful technologists, Mike and Sam. Together, they constructed a creative solution to make running a restaurant easier— and MarginEdge was born.Today MarginEdge serves over 4000 clients and has claimed two awards for “Best Places to Work” as well as a spot on the Inc. 5000 list. Check them out at MarginEdge | Restaurant Management Software

Join Jeremy and Savneet for the second time on the show where Savneet shared why they purchased the Menu product and how he feels it will continue to unify the customer experience for those using the PAR suite of products. Check them out at PAR – Single-Source POS, Data Management, & Loyalty Systems (partech.com)

About Pollo Campero Pollo Campero is a fast-casual restaurant chain focused on delighting guests with better-chicken-offerings. Through its flavor and quality, Pollo Campero offers a unique and convenient feel-good eating experience for individual, group/family, and catering occasions. Chicken entrees can be ordered either Campero Fried or Citrus-Grilled, bone in or boneless and paired with an array of fresh sides, drinks, and desserts for a complete meal. Pollo Campero started as a small family-owned restaurant in Guatemala in 1971 and has grown to one of the biggest chicken chains in the world. Initial investments range from $1,287,250 – $2,491,500*. For more information, visit https://camperofranchise.com/

Yelp For Small Business by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions

COM Data by Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions