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

In this episode of the Restaurant Technology Guys Podcast, the hosts dive into a compelling discussion with Mike, a veteran in the field of restaurant technology with over 25 years of experience. Introduced by Tammy Billings, Mike shares his journey from restaurant operations to mastering the quantitative aspects of pricing, analytics, and data during a time when the concept was still novel. He delves into his early work with McDonald's and his ventures into data-driven businesses during the financial collapse, focusing on leveraging AWS cloud technologies. Mike introduces his latest venture, SignalFlare, and the advanced methodologies they use to analyze consumer behavior and pricing dynamics. They explore the impact of COVID-19 on demand patterns, the importance of understanding the emotional connection consumers have with restaurants, and the future of dynamic pricing. Mike explains how SignalFlare helps both large chains and smaller operations make informed pricing decisions, driven by extensive data sets and machine learning. He emphasizes the incremental ROI and the evolving intelligence of these systems over time. The discussion concludes with insights on decision intelligence for the restaurant industry, urging operators to adopt advanced pricing methodologies to stay competitive.00:00 Welcome to the Restaurant Technology Guys Podcast00:19 Introducing Mike and His Journey in Restaurant Tech00:32 The Evolution of Restaurant Data Analytics01:59 Launching a New Venture Amidst Financial Collapse03:59 Rethinking Data Analysis Post-COVID06:15 The Power of Modern Data Sets in Restaurant Pricing08:55 Making Data-Driven Decisions Accessible to All Restaurants10:43 The Importance of Context in Data Analysis12:18 Understanding Customer Behavior Beyond Price Elasticity26:15 Introducing SignalFlare: A Decision Intelligence Tool for Operators31:22 The Future of Pricing and Menu Management in Restaurants38:45 Why Embracing Data-Driven Decisions is Crucial for Restaurants

In this episode of the Restaurant Technology Guys podcast, the host interviews Patric, the vice president of operations for Bobby's Burgers by Bobby Flay. Patric shares insights into his extensive background in the restaurant industry, including his experiences before joining Bobby's Burgers, like working with Cold Stone Creamery and a significant sushi brand. The discussion delves deep into how Bobby's Burgers leverages technology to ensure recipe consistency, enhance kitchen efficiency, and improve customer service, particularly highlighting their use of clamshell grills for perfect burger cooking and kitchen technology for order accuracy. Patric also touches on the brand's growth strategy, franchise opportunities, and the critical role of selecting the right technology and partnerships to support their vision. The episode concludes with a discussion on the importance of enhancing the guest experience through technology, including off-premise dining solutions and future plans for Bobby's Burgers expansion and franchising opportunities.00:00 Welcome to the Restaurant Technology Guys Podcast00:14 Introducing Patric from Bobby's Burgers01:02 Patric's Journey in the Restaurant Industry02:26 The Concept Behind Bobby's Burgers04:56 Leveraging Kitchen Technology for Quality and Efficiency07:30 Exploring the Impact of Technology on Franchise Consistency18:08 The Evolution of Off-Premise Dining and Packaging Innovations25:04 Embracing AI for Enhanced Customer Experience30:57 Future Plans and Franchise Opportunities with Bobby's Burgers35:50 How to Learn More About Bobby's Burgers Franchising

In this episode of the Restaurant Technology Guys podcast, the host welcomes Lucas Judice, the founder of Freet, a technology company focusing on improving customer experience through a deep understanding of consumer behavior. Originally from Brazil and a former lawyer, Lucas transitioned into technology and entrepreneurship after moving to the U.S. to pursue a master's degree. Freatz stands out by offering a unique method of collecting and analyzing consumer feedback at no net cost to restaurants, using AI to delve into consumer perceptions and behaviors. Lucas explains how Freatz incentivizes customers to provide feedback, leading to actionable insights for restaurants. Success stories are shared, highlighting Freatz impact on enhancing the dining experience and increasing sales by attentive adjustments based on consumer feedback. Freatz approach not only aids in operational improvements but also helps in identifying hidden opportunities for revenue growth. For restaurant operators and owners interested in elevating their customer experience and understanding the 'wow' factor through AI-driven insights, Freatz offers a promising solution.00:00 Welcome and Introduction to the Guest00:41 Lucas's Journey from Brazil to Tech Entrepreneur02:01 The Birth and Mission of Freatz06:03 Deep Dive into Freatz: Concept and Impact09:19 Challenges and Solutions in Restaurant Feedback14:28 Consumer Experience with Freatz19:02 The Restaurant's Perspective: Utilizing Data for Growth23:15 Leveraging AI for Enhanced Consumer Insights31:50 Success Stories and the Freets Model Explained35:59 How to Connect with Freets and Closing Thoughts

This podcast episode from the 'Restaurant Technology Guys' features a conversation with Wesley, a restaurateur who operates exclusively out of a ghost kitchen space in partnership with Cloud Kitchens. Wesley shares insights on the unique challenges and advantages of running a delivery-only restaurant, the definition and operational intricacies of ghost kitchens, and the strategy behind focusing on Asian fusion cuisine. Discussions also delve into the technological aspects and customer experience enhancements facilitated by Cloud Kitchens, alongside Wesley's vision for scaling and refining his delivery-only business model. Key highlights include the iterative process of menu development, maintaining a crisp product upon delivery, and strategies for customer retention and satisfaction.00:00 Welcome and Introduction to the Podcast00:18 Meet Wesley: The Ghost Kitchen Innovator00:59 Exploring the Ghost Kitchen Concept02:52 The Culinary Journey: Asian Fusion in a Ghost Kitchen04:03 The Strategy Behind Delivery-Only Services11:02 Expanding Within the Cloud Kitchen Model17:34 Tech and Operations in a Cloud Kitchen22:30 Creating a Memorable Food Experience26:12 Customer Engagement and Feedback31:03 Discovering Cloud Kitchens and Wesley's Brands

This episode of the Restaurant Technology Guys podcast features Georgie Thomas, the general manager for Choco in the U.S., who discusses the transition from DoorDash to Choco and the innovations behind Choco's platform. Choco aims to streamline the restaurant supply chain process by facilitating easier ordering from restaurants to their food suppliers and reducing food waste by addressing inefficiencies in order placement and delivery. Thomas highlights Choco AI's role in converting manual orders into digital, enhancing supplier operations, and future aspirations for predictive ordering to further alleviate waste and inefficiencies. The podcast also touches on the importance of data in optimizing the restaurant supply chain and the foundational goals of Choco in tackling food waste and climate change. Listeners can learn about Choco's operational model, benefits for both suppliers and restaurants, and the company's focus on both sectors to drive the industry's future.00:00 Welcome to the Restaurant Technology Guys Podcast00:32 Introducing Georgie Thomas from Choco00:47 Georgie's Journey: From DoorDash to Choco02:01 The Evolution of Food Delivery and Technology03:40 Choco: Revolutionizing Restaurant Supply Ordering20:49 The Impact of AI and Future Innovations at Choco31:47 Exploring Choco's Origins and Mission33:12 Closing Thoughts and Contact Information

This episode of the Restaurant Technology Guys podcast features an insightful conversation with Tyler, an entrepreneur who made a significant impact on the restaurant technology space within a year. Tyler shares his journey from starting as an entrepreneur at 23, keeping his business within a close-knit community, to deciding on a path of mergers and acquisitions that led to the creation of VersiTech and its subsidiaries, Bold Integrated Payments and Tonic point of sale. The dialogue delves deep into the motivations behind expansion, focusing on making an impact rather than solely chasing financial success. Tyler and the host, Jeremy, discuss the importance of community and relationships, both personally and professionally, shaped by their life experiences. Tyler's story of resilience and growth is underscored by the shared principle of humility and the desire to affect positive change in the industry and people's lives. Additionally, the conversation touches upon the benefits of the Entrepreneurial Operating System (EOS) for business clarity and employee engagement, and concludes with personal reflections on gratitude, health, and the impact one can have on the world.00:00 Welcome to the Restaurant Technology Guys Podcast00:33 Introducing Tyler: From Unknown Entrepreneur to Industry Sensation01:10 The Evolution of VersiTech: Merging Payments and POS Solutions01:56 The Power of Impact: Tyler's Mission Beyond Profits04:32 Building Community: The Foundation of Tyler's Success04:41 Personal Stories of Resilience and Community21:07 Fostering Relationships and Creating a Welcoming Space25:18 A Story of Transformation and Success26:22 The Power of Sharing Personal Stories28:41 The Impact of a Podcast: Reaching and Uplifting Others32:11 Balancing Work, Family, and Personal Growth36:59 Core Values and Their Role in Business and Personal Life41:05 Embracing Challenges and Staying Humble46:20 Gratitude, Health, and Making a Difference48:35 Closing Thoughts and Future Plans

This episode of the Restaurant Technology Guys podcast features a deep dive into how restaurants can use data to drive business decisions, enhance customer experience, and ultimately boost sales. The hosts are joined by Pat Riley, Vice President of Sales and Marketing at Data Delivers, and Adam Gollum, CEO of Primanti Brothers, a 91-year-old restaurant brand. They discuss the importance of organizing and monetizing the vast amounts of data generated by restaurants to understand and influence customer behavior. The conversation touches on the utilization of third-party data, loyalty programs, and data analytics to identify customer trends, preferences, and the efficiency of marketing strategies. The guests share real-life examples, including operational changes and menu item adjustments, to illustrate how data informs decisions leading to improved customer retention and acquisition. The discussion emphasizes that despite the availability of data, its effective use is what differentiates successful restaurant operations.00:00 Welcome to the Data-Driven Restaurant World00:19 Introducing the Experts: Data Delivers and Primanti Brothers02:23 The Power of Data in Restaurant Marketing09:35 Navigating the Pandemic: Strategies and Insights16:07 Operationalizing Data for Menu Success20:20 Expanding Reach with Third-Party Data26:23 The Future of Restaurant Data Utilization32:31 Closing Thoughts and Contact Information

Promoting Sustainability in Restaurants Through Innovative TechnologiesThis episode of the Restaurant Technology Guys podcast features Diana from Restaurant Technologies Inc., where she serves as the general counsel and oversees the company's environmental, social, and governance initiatives, focusing on sustainability. She discusses the origins and mission of Restaurant Technologies Inc., distinguished from the podcast itself despite name similarities, and highlights their main products: the Total Oil Management system and the AutoMist system. These innovations aim to automate kitchen operations, improve safety, and significantly contribute to environmental sustainability by recycling used cooking oil into biodiesel and reducing waste. Diana emphasizes the substantial environmental impact of their services, including significant reductions in landfill waste, emissions, and resource consumption. The podcast touches on future goals for increased sustainability and how restaurants can engage with their technology to reduce operating costs while contributing to a healthier planet.00:00 Welcome and Introduction to the Guest00:29 Getting to Know Diana: From New Jersey to Restaurant Technologies01:46 Exploring Restaurant Technologies Inc.'s Innovative Solutions04:22 The Sustainability Journey: Transforming Used Cooking Oil10:51 Impressive Sustainability Achievements and Future Goals19:49 How Restaurants Can Join the Sustainability Movement22:18 Closing Thoughts and Gratitude

Innovations Unveiled at the National Restaurant Association Show 2024This episode of the Restaurant Technology Guys Podcast features Lisa Malikow, overseer of the National Restaurant Association Show, the largest food service event in the Western Hemisphere. Lisa discusses the event's scope, including its coverage of 900 product categories, the Kitchen Innovation awards, and exciting new products and technologies set to debut in 2024. Highlights include advancements in sustainability, remarkable kitchen equipment like the Chef Top with built-in AI, and innovations like the alpha cloud patty quality assistant. The show, scheduled for May 18-21 in Chicago, promises insights into back-of-house advancements, featuring educational sessions and a showroom of award-winning equipment. This episode emphasizes the importance of the show for anyone in the food service industry, from seeing cutting-edge tech to learning about sustainability practices and labor solutions.00:00 Welcome to the Restaurant Technology Guys Podcast00:12 Introducing Lisa Malikow and the National Restaurant Association Show02:37 Exploring the Kitchen Innovation Awards05:30 Deep Dive into Award-Winning Innovations07:03 Sustainability and Innovation in the Restaurant Industry29:45 The Future of Restaurant Technology and How to Get Involved33:41 Closing Remarks and Show Details

In this episode of the Restaurant Technology Guys podcast, host Jeremy welcomes Rick Elliott, a co-founder of Conductor, a startup in the restaurant tech space. Rick shares his journey from working on oil rigs to becoming a tech entrepreneur, emphasizing the role of hard work and innovation. He elaborates on his early days co-founding Brink, a pioneering cloud-based point of sale solution for restaurants, and discusses the acquisition of Brink by PAR. Rick explains his vision for Conductor, aiming to enhance the guest experience by improving kitchen orchestration and communication. He touches on the importance of setting accurate expectations for order readiness and plans to leverage technology, including APIs and AI, to predict and communicate order times more effectively. The conversation also covers how Conductor aims to revolutionize the way restaurants manage orders and engage with customers, ultimately making operations more efficient and enhancing the dining experience.00:00 Welcome to the Restaurant Technology Guys Podcast00:25 Meet Rick Elliott: A Journey from Oil Rigs to Restaurant Tech Innovator01:24 The Birth and Growth of Brink POS: Pioneering Cloud-Based Solutions08:52 From Brink to Conductor: The Next Chapter in Restaurant Tech09:02 Introducing Conductor: Revolutionizing the Restaurant Guest Experience21:06 The Future of Restaurant Tech: Integrations, AI, and Lean Manufacturing Principles30:09 Stay Connected with Conductor and Wrap-Up