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

Hey, do you love Wow Bao as much as we do? Then you'll want to tune in to this episode of the podcast where we talk with Devour founder Chad Horn and Jeremy chat with Geoff Alexander, the CEO of Wow Bao. They'll discuss how wow bao is using the metaverse to create immersive and interactive experiences for their customers. You'll learn how you can order, customize, and enjoy your bao in a virtual reality setting, and even meet other bao lovers from around the world. Don't miss this chance to hear from one of the most innovative leaders in the restaurant industry. Check out both companies at Devour - Next-Gen Digital Food Experience! - Devour and Home Page - Wow Bao

Learn about private party booking app Restaurent with founder Nick Cianfaglione. Book any restaurant for a Private. Event Venues of all shapes and sizes, for all occasions. Nick goes through the common problems with booking private parties. Check them out https://restaurent.com/.

alwaysAI Co-Founder and CEO Marty Beard was a recent guest on The Restaurant Technology Guys' Podcast discussing how computer vision is disrupting the restaurant industry by providing real-time insights into behind-the-counter operations to improve speed of service. Listen to learn more! Check them out at Computer Vision Platform | alwaysAI

Hey guys, welcome back to my channel! In today's episode, I'm going to show you how FasterLines helps make drive thru lines quicker with the top selling Zaxby's franchise owner. FasterLines will help your restaurant operate at top efficiency using machine learning and AI tools to help find the bottleneck and stop it once and for all. It's super convenient and fast, and it also reduces errors and waste. We interviewed the owner of the most successful Zaxby's franchise in the country, who uses FasterLines to serve hundreds of customers every day. He'll share his tips and tricks on how to run a profitable and efficient drive-through business with FastQsr. So stay tuned and don't forget to like and subscribe! Check them out at FasterLines - Create the line you want to wait in

In this episode, I'm going to show you how Tillster helps restaurants with guest ordering. Tillster is a company that provides online and mobile ordering solutions for restaurants, so you can order your food faster and easier. Tillster also helps restaurants increase their sales, improve their operations, and engage their customers with personalized marketing. If you want to learn more about Tillster and how it works, keep watching! Check them out at https://www.tillster.com/

Hey, welcome to the podcast where I, talk to amazing entrepreneurs and innovators who are changing the world with their ideas and products. In this episode, I chat with Osayanmo Osarenkhoe , the founder of ClearCOGS, a startup that uses AI to help restaurants optimize their food preparation and reduce waste. We discuss how he came up with the idea, what challenges he faced along the way, and what his vision is for the future of food service. Tune in and get inspired by his story!Check them out at AI Ops and Reporting for Restaurants | ClearCOGS | United States

Today I have a special guest with me: David Eha from Restaurant Technologies Inc. He's here to tell us how his company helps restaurants with oil management. You know, that stuff you fry your food in. Turns out, it's not as simple as you might think. There are a lot of challenges and risks involved in handling, storing, and disposing of oil. That's why Restaurant Technologies Inc. offers a smart solution that automates the whole process and makes it safer, cleaner, and more efficient. Sounds awesome, right? Well, let's hear more from David himself. David, welcome to the show!Check them out Restaurant Technologies Inc. | Cooking Oil Delivery & Recycling for Commercial Kitchens (rti-inc.com)

Join Jeremy and Olga Lopategui where they talk about restaurant loyalty and how to maximize your brand message. After 15 years in brand marketing and international franchise marketing at Pizza Hut, KFC and TGI Fridays, Olga noticed that restaurant chains were getting proficient at collecting customer data, yet the skill of using that data for marketing seemed to be lacking in many organizations. Restaurant Loyalty Specialists, a boutique loyalty consulting firm, was founded right then. ​We offer expertise in Loyalty and CRM for restaurant chains. The key principle is simple: find out what your guests already like, then give them more of that - at scale - to drive sales. Our clients range from 20 to over 800 locations. We work with any modern loyalty and CRM platforms, although most clients utilize Punchh, Paytronix, or Personica. ​Olga was born in Moscow, Russia, and has lived and worked in Europe, Asia, and the US in the course of her career. She holds a Harvard MBA and a Georgetown LLM.Website link: https://www.restaurantloyaltyspecialists.com/Meeting booking link: https://calendly.com/olga-lo/intro-or-networking-meeting?month=2022-06

In the ever-evolving landscape of the hospitality industry, the demand for exceptional experiences is at an all-time high along with record high staffing shortages. Over 500,000 jobs remain vacant each month. Corwin Carson, the visionary CEO of United Robotics Group, sees a unique opportunity to bridge the gap between the staggering job vacancies and the need for efficient and seamless service with cutting-edge advancements in robotics and automation. United Robotics Group's pioneering vision embraces the notion that technology can be a catalyst for change rather than a threat to human livelihoods.By combining the precision and reliability of robotics with the warmth and personal touch of human interaction, they aspire to create a harmonious balance that elevates the industry to new heights. As they strive to fill the void in a job market hungry for skilled workers, the company's transformative endeavors hold the promise of reshaping the industry, empowering both employers and employees alike. With Corwin Carson at the helm, United Robotics Group is poised to lead the charge in revolutionizing the future of the hospitality sector. Check them out here United Robotics Group - The CobiotX companyFor a Full Transcript of the Show Click Here

Join Jeremy and Founder of Veggie Grill T.K Pillan where they talk about the shift from technology startup to becoming the largest plant-based chain in the country. In 2006, investor partners T.K. Pillan and Kevin Boylan began looking for the next big restaurant idea. Around the same time, the duo were personally experiencing the tremendous health benefits of a plant-based diet and were becoming more informed about the inhumane and unsustainable factory farming methods used to produce meat and dairy products. So, driven to take a stand and change American food culture for the better, the two teamed up with culinary expert Ray White to start Veggie Grill, a vegan restaurant based in Irvine, California. Today, as the largest plant-based QSR restaurant chain with 35 restaurants and 700+ team members across the country, Veggie Grill has empowered millions of customers to not only try vegan food, but to crave it. While all locations have been strictly corporate-owned up until now, the Veggie Grill brand is officially launching its franchise opportunity and giving entrepreneurs the opportunity to join the runaway leader in the exciting plant-based movement. Since being founded in 2006, Veggie Grill has expanded to include locations in California, Oregon, Washington, Illinois, Massachusetts and New York City. After years of widespread adoption, plant-based foods are expected to continue comprising a bigger share of menus, growing from a $29.4 billion market in 2020 to more than $162 billion in 2030, according to Bloomberg Intelligence. Legacy players in the QSR industry are also starting to take notice, with franchise brands like KFC, McDonald’s and Burger King following the lead of brands like Veggie Grill by rolling out plant-based options.In addition to catering to consumer demand for healthier options, Veggie Grill also aligns with the urgent trend towards adopting more environmentally friendly meal options. According to a study by the Good Food Institute, plant-based meat both emits 30% to 90% less greenhouse gas and causes 51% to 91% less aquatic nutrient pollution than conventional meat. The Veggie Grill menu includes soups, salads, bowls, sandwiches, burgers and desserts — all made using 100% vegan, plant-based products. Thanks to its position as an innovative leader in the vegan quick-service restaurant industry, Veggie Grill also has exclusive access to the latest and greatest in plant proteins and made-from-scratch culinary inspirations and works closely with industry leading suppliers. For a Full Transcript of the Show Click Here

Join Jeremy and Zack where they talk about why most feedback systems fail and how Ovation has changed the feedback game. Voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation starts with a 2-question survey, is SMS-based survey, and works on- and off-prem. Through frictionless integrations with online ordering platforms and other methods, Ovation allows restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Learn more at www.ovationup.comFor the Full Transcript Click Here

Randy Sharpe is the CEO of Xperience Restaurant Group (XRG), bringing extensive operational expertise to one of the nation’s leading operators of casual, polished casual, and fine dining brands. Upon joining XRG in 2018, he brought two decades of regional and national management experience at a variety of multi-concept restaurant chains. “I believe in collaboration and partnership,” Sharpe says. “I hire the best in the industry and give them room to do what they do best instead of micromanaging them.”

SoundHound offers an independent voice AI platform that enables businesses across industries to deliver conversational experiences to their customers. Built on proprietary Speech-to-Meaning® and Deep Meaning Understanding® technologies, SoundHound’s advanced voice AI platform provides exceptional speed and accuracy and enables humans to interact with products and services like they interact with each other—by speaking naturally.

Tune in to hear the founder and CEO of ItsaCheckmate, Vishal Agarwal, and RTG’s Jeremy Julian, as they talk about where the future of the digital ordering category is heading, a critically important narrative surrounding restaurant profitability, and how operators can drive incremental sales by taking advantage of that narrative.ItsaCheckmate is the center of a restaurant’s digital ordering business, allowing operators to control online orders and menus straight from their POS, resulting in higher profits and reduced order errors, and letting them focus on what matters: serving up delicious food and delightful dining experiences. ItsaCheckmate proudly works with 20,000+ global restaurant locations (including Wendy’s, Five Guys, White Castle, Arby’s), 50-plus POS systems, and 100-plus ordering platforms including UberEATS, DoorDash, Grubhub, and many more. Additional topics this podcast episode touches on include why month-to-month pricing structures can be a win for technology companies versus the traditional annual contract, and how to further drive kitchen efficiencies with technology.To learn more about ItsaCheckmate, visit www.itsacheckmate.com

Hey everyone, welcome back to my channel! In this episode, I had the pleasure of interviewing Daniil Klubov, the founder and CEO of spoon.tech, a company that provides AI-powered tools for restaurant process automation and employee training. Daniil shared his journey from working at McKinsey to launching his own restaurant startup and then creating spoon.tech. He also gave some insights into the challenges and opportunities in the food services industry and how technology can help solve them. If you are interested in entrepreneurship, innovation and food, you don't want to miss this podcast! Make sure to like, subscribe and leave a comment below!

We are joined by Ufuk Soyturk, the founder and CEO of Accross Accounting, a restaurant consulting firm that specializes in group purchasing organizations (GPOs). In this podcast, I'll share with you how you can save up to 15% on your food and beverage costs by joining a GPO, and how to find the best GPO for your needs. Tune in every week for new episodes of the Accross Accounting podcast, and don't forget to subscribe and leave a review.

Jeremy talks with the Co-Founders of Juicer CARL ORSBOURN and ASHWIN KAMLANI (juicerpricing.com) about their journey to help restaurants understand the power of data to make pricing decisions. Our conversation is a master class on the use of data to make better decisions within your restaurant pricing strategy. The days of guessing your menu prices are over. Check them out Home | JUICER: Dynamic Pricing for Restaurants (juicerpricing.com)

ABOUT TOPPERS PIZZAFounded in 1991 as an alternative to big-box pizza, Toppers is built on a bold attitude with the product to back it up. Headquartered in Whitewater, Wisconsin, 70+ Toppers locations are on a mission to redefine what customers should expect from QSR pizza. The menu features unique flavors, bold recipes, crave-worthy Topperstix, signature wings, specialty desserts and a growing selection of offerings for diverse lifestyles. By consistently giving customers what they want, Toppers has forged an untapped space in the pizza industry and is thriving in a digital-first post-pandemic world. World-class technology ranking among the top QSR pizza concepts, consistent menu innovation, a powerfully focused digital media strategy, and Gen Z-centric social media channels drive 75%+ of sales online for the brand. With franchisees achieving a $1,100,000+ average unit volume across the entire system and 17 consecutive quarters of same-store sales increases, Toppers Pizza is primed for major growth and is looking for like-minded franchisees to join its system. For more information, visit https://www.toppers.com/franchise and follow the brand on Facebook and Instagram.

Alex Beltrani is the founder and CEO of Tattle, the only Customer Experience Improvement (CXI) Platform that leverages API integrations and proprietary algorithms to achieve high-volume, improvement-focused guest feedback collection and analytics. Alex has scaled Tattle to be present in over 10,000+ restaurant units worldwide, collecting over 8.6B feedback data points per year. Select restaurant partners of Tattle includes hallmark brands such as MOD Pizza, Hooters, Dave’s Hot Chicken, Farmer Boys, The Halal Guys and more.To Learn More about Tattle, check them out here https://go.gettattle.com/tattle-website

FSC Franchise Co. is the industry-leading franchisor behind Beef ‘O’ Brady’s and The Brass Tap, with over 180 locations across the United States. Beef ‘O’ Brady’s, with 143 locations in 21 states, is a family sports pub concept that provides the perfect atmosphere for friends and families to watch the game and grab a bite. The Brass Tap, a craft beer bar and entertainment venue with 40 current locations in 16 states, is known for extensive localized brewery offerings, specialty cocktails and premium wines paired perfectly with a select menu of upscale shareables.

ABOUT SHUCKIN' SHACK: Shuckin' Shack Oyster Bar grew out of a vision for a local establishment that would appeal to families of all ages. A place where friends and family can enjoy fresh, delicious meals and creative cocktails in an environment that exudes relaxation. Shuckin' Shack offers its guests a "lifestyle experience" in addition to exceptional seafood. The brand started as a 900-square-foot shack in Carolina Beach, North Carolina, in 2007 and began franchising in 2014. Today, Shuckin' Shack has grown to 19 locations across seven states. To learn more about Shuckin’ Shack, visit http://www.theshuckinshack.com.The cost to open a Shuckin’ Shack franchise ranges from $453,000 to $1,128,252. Average NET Sales per location are $1,342,640. For more information visit: www.theshuckinshack.comThrough its Fresh and Raw Tour, Shuckin’ Shack raised over $52,000 for charity, traveling to 17 cities and covering 3,000 miles in just 30 days. While this tour served as a phenomenal way to drive business and unite the network around a cause, it also reinvigorated franchisees and proved just how important a caring, connected franchise network can be to the customer experience.As the concept continues to grow, it maintains an emphasis on a strong franchise network full of business owners who are committed to providing the absolute best service. The company has seen a 7% increase in same-store sales this year and is rounding out its seventh consecutive year, aside from 2020, a notoriously tough year for restaurants, with same-store comps exceeding 5%. Compared to 2019, the network will round out the year with average store comps exceeding 14%. Looking to 2023, Shuckin’ Shack’s goals are simple. The concept will continue to grow within its current footprint, emphasizing the southeast, Illinois, and Texas. Orlando, the last available market in central Florida, is also a target for growth.

Teriyaki Madness also introduced several exciting initiatives both on the consumer and the franchisee front. The brand collaborated with franchisees to foray into non-trad., with a food truck in Lapeer, Michigan, a casino location in Las Vegas, as well as a robust catering program which grew catering sales by a whopping 208% year-over-year, and the exciting nationwide adoption by several professional sports teams including the NFL 49ers, NHL Arizona Coyotes, MLB Pittsburgh Pirates and NHL Los Angeles Ducks who fed the demand of health-conscious professional athletes.

Jensen Cummings, aka CHIEF WHY OFFICER @ BEST SERVED CREATIVE Jensen Cummings is a fifth-generation Chef and Restauranteur based in Denver, CO. He began his career at 17 years old as a dishwasher. He spent the last twenty-plus years working across the industry from cook to server to bartender, Cicerone, Fermentationist, General Manager, Owner, Consultant, Podcast Host. Now, Cummings is innovating F&B models with his three hospitality focused businesses, media and marketing agency, Best Served Creative, new restaurant opening firm, Angry Olive Consulting, event production company, Fortune Cookie Concepts.Websites: Best Served PodcastBest Served CreativeSocial:Facebook - @Jensen Cummings@Best Served Podcast@Restaurant Idea FactoryInstagram - @ChefJensenCummings@BestServedPodcast@RestaurantIdeaFactoryTik Tok - @JensenCummings @ChefJensenCummings@BestServedPodcast@RestaurantIdeaFactoryLinkedIn - @Jensen Cummings@Best Served Creative@Restaurant Idea FactoryYouTube - Best Served Podcast@Restaurant Idea Factory

Join Jeremy and Bob Ray where they talk about how they grew through the pandemic in some of the unlikely ways. Margaritas is inspired by the welcoming villages of central Mexico and built on centuries-old traditions of hospitality, culture, and amazing food. We want Margaritas to be your getaway. Drop your bags at the door, come spend a few care-free hours with us and celebrate every day! Check them out Margaritas Mexican Restaurant & Waterhole - United States (margs.com)

Join second time guests Meredith Sandland and Carl Orsbourn where we talk about the practical application of delivery, digital ordering, and the tools all restaurants need to be thinking about when going to a digital channel. Delivering - The Digital Restaurant explores the world of off-premise food and the massive disruption facing American restaurants through first-hand accounts of restaurateurs, food industry veterans, and start-up entrepreneurs.Restaurateurs are experiencing a similar level of disruption to what retailers faced 20 years ago with the birth of mainstream e-commerce. Changing demographics, social interactions, new digital capabilities & expectations, omnichannel fulfillment networks, and a thirst for convenience & variety have shifted how, what and where people are eating their food.

Join Jeremy and Carl Jacobs, the CEO of Apicbase, where they talk back-of-house and why this is critical for a restaurant’s bottom line.Carl helps restaurant chains and dark kitchens to automate time-consuming back-of-house operations such as inventory & procurement in order to make them more profitable.

Join Jeremy and TaKorean founder Mike where they talk about fusion food and growing an concept. TaKorean, a fast-casual Korean-inspired concept with Latin-American influence, was founded by Mike Lenard in 2010 to bring a fresh twist on Korean flavors to the Washington DC food scene. Its “build your own” bowl and taco concept allows guests to create memorable meals, catered to their specific preferences by combining the restaurant’s colorful, fresh, and delicious ingredients. Originally founded as a mobile vending concept, Lenard and his team have grown the brand into a local chain of brick-and-mortar locations and, as of 2022, are eager to offer the opportunity to franchise the concept. The investment required to open a TaKorean restaurant ranges from $215,500–$781,500, including a $40,000 franchise fee. Visit www.takoreanfranchise.com for more information

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/

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Join Jeremy and Phil Crawford, CTO of CKE owner of Carl's Jr and Hardee's where they talk digital transformation of these iconic brands. Carl's Jr. (carlsjr.com) and Hardee's (hardees.com)Phil Crawford is currently the CTO of CKE Restaurants, the parent company of Carl's Jr. and Hardee's which operates 4000+ QSR restaurants worldwide. Crawford leads CKE’s Digital and Technology functions and is responsible for building a technology-forward, data-driven company that exceeds consumers/ evolving expectations. Crawford has over 20 years of experience in C-Level Technology rolls. Previous he has served as Global Chief Technology Officer at Godiva Chocolatier, Inc. Prior to that, he served as Chief Information Officer/Head of Technology for Shake Shack, Inc. and Yard House Restaurants, Inc.

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