Q: Who calls restaurants on the phone? A: Far more people than we expected. Alex Sambvani is co-founder and CEO of Slang, a voice AI company that answers the phone for hundreds of restaurants. Over half of calls to restaurants often go unanswered, meaning diners don't get answers to straightforward questions like, "Can I bring my dog to your patio?" On this edition Alex talks us through the good, bad, and ugly of artificial intelligence, and teases "something big" coming from a new partnership. Music provided by Heywood Rex.

Joseph Unger, COO of Gosh Enterprises, shares his extensive experience from being a Subway franchisee to holding significant roles at Taco Bell and Reef Technology. He discusses the rapid evolution of restaurant technology, emphasizing its shift from novelty to necessity. Unger highlights the challenges of integrating autonomous delivery and self-service kiosks, while showcasing the importance of adaptability in the post-COVID landscape. He also reflects on the unique hurdles of transitioning from established brands to fast-paced startups in the hospitality sector.

Don’t call it a ghost kitchen! NYC-based Nimbus empowers the next generation of breakout food brands, providing dedicated kitchen space in hourly, daily, or monthly increments. We talk about what it takes to help food businesses launch, grow, and thrive. Plus, Camilla shares some big news: Nimbus is coming to Chicago! Music provided by Heywood Rex.

Savneet Singh, CEO of PAR Technology, discusses dynamic pricing, customer loyalty, and the acquisition of Task. They explore the challenges and benefits of surge pricing, evolving loyalty programs, and the impact of Thanksgiving on metrics. Additionally, they touch on voice AI in the restaurant industry and the integration of technology for an improved customer experience.