Wisking it all
Welcome to Wisking it all, where we interview hospitality professionals who put everything on the line to do what they do, and we try to understand how and why? Contrary to most businesses the hospitality business is mainly made up of people who are passionate about their trade. Not many people go into it for the money but go into it for the passion of delivering a unique customer experience.
Choosing the Right POS Without Regret with Jeremy Julian
About the Episode
In this episode, Jeremy Julian, the CRO of Custom Business Solutions, shares his extensive experience in the restaurant technology sector. He discusses the evolution of CBS, the importance of understanding unique restaurant needs, and the critical lessons learned throughout his career.
Jeremy emphasizes the significance of choosing the right POS system, the necessity of proper project resourcing, and the value of testing support services. He also introduces his podcast, Restaurant Technology Guys, aimed at providing thought leadership and insights to restaurant operators.
The conversation highlights common challenges faced in the...
Profit, People, Partnerships: SERVE’s Growth Playbook
About the Episode
In this episode, Salem Najjar, founder and CEO of SERVE Hospitality Group, shares his journey from accounting to becoming a successful multi-unit franchisee in the hospitality industry.
He discusses the importance of understanding financials, choosing the right franchise partner, and the challenges of scaling a restaurant business.
Salem emphasizes the significance of key performance indicators (KPIs) in managing restaurant operations and offers insights into navigating labor and food cost challenges. He concludes with his vision for the future of SERVE Hospitality, focusing on continuous improvement and creating a positive work...
How Thoughtful Details Shape Guest Experiences with Steve Fortunato
About the Episode
Welcome to the WISKing It All Podcast, where host Angelo Esposito explores the world of hospitality with special guest Steve Fortunato, founder and CEO of Roomforty and The Fig House. Steve recounts his inspiring journey from a 15-year-old busboy in a hosting family to becoming a pivotal figure in the industry.
In this episode, Steve shares his innovative approach to hospitality, emphasizing genuine human connection and meticulous attention to detail. Discover his four-part framework for building meaningful client relationships and master the art of hosting in both personal and professional realms.
<...How ClearCOGS Optimizes Restaurant Decision-Making
About the Episode
In this episode of WISKing It All, host Angelo Esposito speaks with Matt Wampler, CEO and co-founder of ClearCOGS, about the intersection of restaurant operations and technology. Matt shares his journey from being a restaurant operator to founding a tech company that leverages AI to help restaurants make data-driven decisions.
The conversation delves into the challenges faced by restaurateurs, the importance of curiosity in entrepreneurship, and how ClearCOGS provides solutions to optimize restaurant management through predictive analytics and data analysis. In this conversation, Matt Wampler from ClearCOGS discusses the integration of technology...
Why Employee-Generated Content Wins in Marketing
About the Episode
In this episode, Angelo Esposito interviews Eitan Koter, Co-CEO of Vimmi, discussing the evolution of video commerce and its impact on marketing strategies.
Eitan shares insights on the importance of authenticity in video content, the rise of live shopping, and how businesses, especially in the restaurant industry, can leverage video to engage customers and drive sales.
The conversation also touches on innovations in video technology and future trends in the industry, emphasizing the need for businesses to adapt to the changing landscape of video marketing.
Takeaways
Video...Decades of Culinary Wisdom with Simon Zatyrka
About the Episode
In this episode, Simon Zatyrka, founder and CEO of Culinary Mechanic, shares his journey through the culinary world, discussing the evolution of his brand, the importance of mentorship, and the shift from cooking to managing and consulting in the restaurant industry.Â
He reflects on his diverse background, the challenges he faced, and the lessons learned from various culinary experiences, emphasizing the significance of personal branding and the mechanics behind successful restaurant operations. In this conversation, Simon Zatyrka shares his extensive journey in the restaurant industry, detailing his experiences from working as a s...
Jaeger’s Recipe: Women, Power, and Les Dames d’Escoffier
About the Episode
In this conversation, Stephanie Jaeger, the president of Les Dames d'Escoffier International (LDEI), shares her journey into the hospitality industry, her experiences running a restaurant for 25 years, and the lessons learned along the way. She discusses the importance of mentorship and communication in both personal and professional relationships, especially in the challenging restaurant environment. Stephanie also highlights her transition to a role in learning and development and provides insights into the mission of LDEI, which supports women in the culinary and hospitality fields through mentorship and scholarships. In this conversation, Stephanie Jaeger discusses the...
Reimagining Restaurant Order Pickup with Pickpad
About the Episode
In this episode, Yaro Tsyhanenko, founder and CEO of PickPad, shares his journey from Ukraine to Chicago and the inspiration behind creating PickPad, a modular system designed to enhance restaurant operations through smart sensors and machine learning.
He discusses the challenges faced by restaurants in managing pickup and delivery orders and how PickPad aims to streamline these processes, improve customer experience, and provide valuable data insights.
Finally, the conversation also touches on the technology behind PickPad, its potential impact on the restaurant industry, and the importance of customer and employee...
The Restaurant Prosperity Formula with David Scott Peters
About the Episode
In this conversation, David Scott Peters, a restaurant expert and coach, shares his extensive experience in the restaurant industry, discussing the importance of leadership, systems, and accountability in achieving restaurant prosperity.
David shares insightful success stories, like that of Daisha Wakefield, who leveraged effective systems and budgeting to transform her career from schoolteacher to successful restaurant owner. We'll also discuss the transition from cumbersome spreadsheets to streamlined software solutions, the real-life challenges of implementing new systems, and the fundamental role of leadership and accountability in driving a restaurant's success.
Discover...
Building Iconic Brands with Gastamo’s Peter Newlin
About the Episode
In this conversation, Peter Newlin, Chief Vision Officer and Co-Founder of Gastamo Group, shares insights into the future of the restaurant industry, emphasizing the importance of technology, mentorship, and community engagement.
He discusses his personal journey into hospitality, the evolution of restaurant concepts, and the significance of experiential dining.
Newlin highlights the need for patience and focus in building successful restaurant brands and explores the impact of technology on enhancing guest experiences.
Takeaways
There's a tremendous backlog of ideas for great tech in restaurants. Experiential dining is...Uncommon Growth Tactics for Restaurant Operators
About the Episode
In this episode, Angelo Esposito interviews Gregg Majewski, founder and CEO of Craveworthy Brands. They discuss the journey of scaling restaurants, the importance of culture and leadership, and the innovative approach of Craveworthy Brands in the restaurant industry, including the use of virtual brands and shared kitchens to maximize efficiency and profitability.
In this conversation, Gregg shares his insights on building a strong team culture, the importance of employee growth and retention, and his leadership philosophy that prioritizes the well-being of his team. He discusses the challenges faced by the restaurant industry...
Disney-Proven Tactics for Unmatched Customer Service
About the Episode
In this engaging conversation, Vance Morris shares his unique journey from a childhood paper route to a successful career in customer service and entrepreneurship. He discusses his time at Disney, the lessons learned, and how he applied those principles to build a thriving carpet cleaning business.
Vance emphasizes the importance of customer experience, effective marketing strategies, and robust customer retention systems, providing valuable insights for business owners in various industries. In this conversation, Vance Morris elaborates the critical elements of customer service in the restaurant industry, furthered the importance of personal connections...
Enhancing Food Safety with IoT Intelligence
About the Episode
In this conversation, Jake Simon, co-founder and CEO of ConnectedFresh, discusses the company's mission to reduce food waste and improve operational efficiency in the food service industry through advanced sensor technology. He shares the origin story of ConnectedFresh, highlighting the challenges faced by restaurants and grocery stores, particularly in managing temperature and equipment failures.
The discussion delves into the predictive capabilities of their sensors, real-time monitoring, and various applications that can help businesses save money and reduce waste. Jake also emphasizes the importance of tailored solutions that address specific operational challenges rather...
Becoming The Hospitality Leader You Aspire To Be
About the Episode
In this conversation, Christin Marvin shares her journey from a 20-year career in the hospitality industry to becoming a consultant and leadership coach. She discusses the challenges faced by independent restaurant owners, the importance of self-awareness, and the need for effective leadership development.
Christin emphasizes the significance of creating sustainable business practices and shares success stories of her clients who have transformed their leadership styles. The conversation highlights the evolving landscape of the restaurant industry and the resources available for operators to thrive.
In this conversation, Christin Marvin and Angelo...
Creating a Winning Restaurant Culture that Lasts
About the Episode
In this conversation, Jason Berkowitz, founder of Arrow Up Training, shares his extensive journey in the hospitality industry, detailing his passion for the field and the lessons learned from opening nearly 100 restaurants. He emphasizes the importance of training, feedback, and maintaining clear processes to ensure operational efficiency.
Jason discusses the critical path to opening a restaurant and how effective documentation and playbooks can significantly impact success. He also highlights the need for clear communication about roles and expectations to foster a positive work culture. In this conversation, Jason Berkowitz discusses the importance...
The Leadership, Culture, and Profitability Connection
About the Episode
In this conversation, Sam Fonseca takes us through his fascinating journey, beginning with his first encounter with Raising Cane's in California, and the impactful career choices that followed. From record-breaking sales at Raising Cane’s to leading the busiest location of Dave’s Hot Chicken, Sam's story is a testament to the power of innovative practices and strategic career moves.
We also explore Sam's role as a restaurant coach, helping founders scale their businesses with his 'ops method'—a strategic approach to observation, planning, and implementation. Listen in as Sam shares his thought...
Ways to Grab and Retain Attention at Your Restaurant
About the Episode
In this conversation, Matt Plapp, CEO of America's Best Restaurants and Dryver, shares his extensive experience in restaurant marketing, discussing the evolution from traditional to digital marketing strategies.
He emphasizes the importance of storytelling, customer engagement, and building a strong customer database. Matt also highlights the challenges faced by restaurant owners, particularly in adopting new technologies and marketing strategies, and offers practical advice for improving restaurant sales and customer loyalty.
Takeaways
Matt Plapp started his journey in traditional media before focusing on restaurant marketing. America's Best Restaurants aims to...What's Missing in Your Restaurant's Loyalty Program?
About the Episode
In this conversation, Olga Lopategui, founder of Restaurant Loyalty Specialists, shares her journey from corporate roles in international marketing to establishing her own consulting firm focused on restaurant loyalty programs.
She discusses the common pitfalls restaurants face when implementing loyalty programs, the evolution of these programs over the years, and the impact of third-party platforms on customer loyalty.
Finally, Olga emphasizes the importance of understanding customer data, key metrics for success, and the future trends in restaurant loyalty, including the integration of AI for better segmentation and analytics.
...
The Secrets to Niche Hotel Concepts and Efficient Operations
About the Episode
In this engaging discussion, Scot shares his methodologies in concept development, emphasizing market research and unique positioning, like the creation of a Persian and Eastern Mediterranean concept for a historic British manor house hotel. He advocates for pushing boundaries, tackling implementation challenges, and ensuring operational efficiency.
Scot and Angelo explore the intricacies of hotel operations, financial oversight, and the implementation of inventory systems. They also touch on the benefits of real-world validation of strategies and the importance of personalized experiences, particularly for Gen Z consumers.
This episode is packed with...
Innovate or Evaporate: Vision for the Future of Restaurants
About the Episode
Jay Ashton, hospitality and food service business coach and consultant, discusses the evolution of the restaurant industry and the challenges faced by restaurateurs. He shares his personal journey in the industry and how it saved him from a chaotic upbringing. Jay also explores notable trends in the restaurant space, such as the impact of the internet and the rise of AI.
Moreover, he emphasizes the need for restaurants to adapt to new technologies and explore additional revenue streams to increase profitability. Jay suggests innovative ideas like advertising in drive-throughs and co-branding partnerships...
Balancing Creativity, Efficiency, and Guest Engagement
About the Episode
Olivier Rassinoux, Vice President of Restaurant and Bar at Patina Restaurant Group, discusses his background and the operations of the restaurant group. The group owns 30 restaurants with different concepts and is owned by Delaware North. They have a significant business with Disney and also operate in New York, Boston, and Southern California. Olivier shares his journey in the hospitality industry, starting as a line cook and working his way up.
He emphasizes the importance of travel and gaining experience, as well as finding mentors and building relationships. Olivier also talks about the...
Connecting Plates and People: The Success of GiftAMeal with Andrew Glantz
About the Episode
In this episode, we’ll explore how GiftAMeal transforms everyday dining experiences into opportunities for generosity, with a stunning milestone of 2 million meals donated to food banks. We'll discuss the metrics and emotional connections that drive customer loyalty and behavior, and reveal how restaurants—from local spots to national chains—are integrating this initiative to make a positive impact.
Andrew will share insights on the challenges and triumphs of scaling GiftAMeal, the strategic importance of social media marketing, and future plans to expand their mission. If you’re in the restaurant industry or just...
Bikky’s Mission to Empower Restaurants Through Data
About the Episode
Abhinav Kapur, co-founder and CEO of Bikky, discusses the customer data platform for restaurants and the importance of understanding guest behavior. Bikky pulls in data from various sources, such as point of sale, payments, online ordering, reservations, and loyalty, to help restaurants gain insights into their customers.
Kapur shares his journey of transitioning from finance to the restaurant industry and the inspiration behind starting Bikky. He also emphasizes the need for actionable data and the challenges of cutting through the noise in the restaurant tech space. Bikky recently raised $8 million in a...
Mapping Future Plans Through Machine Learning with Branden Mcrill
About the Episode
Welcome to Episode 50 of the Wisking It All Podcast! Today, we're thrilled to have Branden Mcrill, co-founder, and CEO of Five Out, join us for an insightful discussion on the universal challenges within the restaurant industry. With over 26 years of hospitality experience, Branden dives deep into the critical aspects of achieving profitability through labor and purchasing optimization.
We'll explore his journey from humble beginnings parking cars and washing dishes, to working at prestigious restaurants like Alinea and eventually launching Five Out—a cutting-edge AI and machine learning solution revolutionizing restaurant operations. Learn ho...
Hover Takes Flight: Drone Delivery to Hard-to-Reach Areas with Cameron Rowe
About the Episode
Cameron Rowe, the founder of Hover, discusses the drone delivery startup and its focus on last-mile food delivery. He shares his background in the drone space and how he transitioned from doing real estate photography to starting Hover.
Cameron also talks about his experience with Techstars and appearing on Dragon's Den (the Canadian version of Shark Tank). He explains the challenges of obtaining permits and licenses for drone delivery and the importance of targeting locked markets.
Moreover, the user experience involves ordering through delivery apps or directly from restaurants, with...
Formula on How to Make Your Customers Feel Welcome with Mehdi Zarhloul
About the Episode
Mehdi Zarhloul, CEO of Crazy Pita Restaurant Group, shares his journey from working in restaurants as a teenager to opening his own Mediterranean restaurant chain. He discusses the challenges and successes he experienced along the way, including the impact of the COVID-19 pandemic.
Moreover, Mehdi also talks about the importance of technology in his business, including the use of virtual cashiers and AI for scheduling and inventory management. Mehdi Zarhloul, the founder of Crazy Pita, shares his insights on running a successful restaurant business and the importance of creating a memorable customer...
Simplifying Online Reputation Management with Shereen Qumsieh
About the Episode
Shereen shares her insights on the importance of integrating feedback channels and trend analysis in online reviews, and how Akira's platform helps businesses manage their online presence effectively. She discusses the development of conversational data and how AI can provide unique insights on customer feedback, identifying exceptional experiences and key themes.
Throughout the conversation, Shereen emphasizes the significance of using natural language and storytelling when conveying data insights to help people understand and take action. She also shares her experience at McDonald's and how it shaped her approach to customer service and...
Move Your Restaurant’s Needle: Key Tips to Restaurant Success with Monte Silva
About the episode
Monte Silva, an owner and restaurant executive coach with over 25 years of experience in the hospitality industry, shares his journey from starting as a dishwasher at the age of 15 to eventually transitioning into restaurant management, operations, and coaching. He emphasizes the importance of creating a perfect business model that encompasses exceptional service, hospitality, product, brand, sales growth, profitability, and culture to achieve success in the restaurant industry.
Throughout the episode, Monte and Angelo delve into the common challenges faced by the restaurant industry, such as labor market shifts, supply chain issues, and...
Why Less is More: Slimming Down for Big Wins with CEO of Shootz, Harold Isaac Walters
About the episode
Harold Isaac Walters, CEO and co-founder of Shootz, shares his journey in the food and beverage industry. Shootz is a Hawaiian Asian fusion restaurant that specializes in fried chicken katsu. Harold's background in tech and e-commerce influenced his approach to running Shootz, focusing on data collection and digital marketing.
He emphasizes the importance of having a solid tech stack, starting with a POS system and then incorporating tools for COGS, labor, loyalty, and marketing. Harold also discusses the challenges and lessons learned in scaling the business, including the importance of having a...
Boosting Restaurant Efficiency and Restaurant Services Insights
About the Episode
In this conversation, Angelo Esposito interviews John Florinis, EVP Product at MealTicket, about his journey in the fintech and payments industry and the evolution of restaurant technology. They discuss the importance of POS, inventory management, and labor management in the restaurant tech stack. They also explore the challenges of implementing back-of-house solutions and the need for professional services to assist operators.
This episode touch on the potential future trends in restaurant technology, including tighter integration with accounting systems and the use of AI for efficiency gains. John emphasizes the goal of helping...
Driving Restaurant Visits with RestauWant’s Visuals
About the Episode
Stephanie Olson, the Founder and Campaign Director of RestauWant, discusses the inspiration behind founding RestauWant and how her journey began in the hospitality industry.
RestauWant offers full-service digital marketing solutions for restaurants, with a focus on optimizing ad spend and creating compelling storytelling campaigns. They help restaurants increase revenue by incorporating different event types, upselling, and diversifying campaigns.
Stephanie emphasizes the importance of integrating all marketing efforts and tracking the performance of ads to ensure cost-effectiveness. She also highlights the role of photography and video in capturing attention and conveying...
Strategies on How to Keep Customers Coming Back with Zach Goldstein
About the Episode
In this episode, Zach Goldstein, Founder and CEO of Thanx, discusses the creation and purpose of his guest engagement platform designed for restaurants. Thanx aims to drive customer lifetime value through data-driven insights, focusing on loyalty programs, data capture, marketing automation, and data visualization.
Zach highlights successful loyalty programs from brands like Velvet Taco, Chipotle, and Taco Bell, and introduces the concept of "Loyalty 3.0." He also explores the transformative role of AI and machine learning in personalizing customer experiences, the importance of CRM in marketing, and the future of guest engagement solutions.<...
Making Sales Pop: Unique Sales Approach with Michael Beck
About the Episode
In this episode, Angelo Esposito sits down with Michael Beck, Co-founder and CRO of Popcorn GTM, a dynamic agency specializing in go-to-market strategies within the hospitality tech sector. They delve into the nuances of marketing to the hospitality industry, discussing evolving sales strategies and the art of differentiation in a crowded market. Central to their conversation is the role of empathy and deep industry insight in fostering meaningful connections with clients.
Popcorn GTM sets itself apart by infusing a rock and roll pop culture vibe into its operations, emphasizing not only revenue...
Helping Restaurant Shine Through Marketing with Sebastian Stahl
About the Episode
Sebastian Stahl, CEO and Founder of Breadth Marketing, shares his journey in the restaurant industry. He started developing a taste for the business in college and opened his first restaurant in Guatemala City in 2005. After facing challenges and learning valuable lessons, he opened a full-service restaurant in Miami's Wynwood area. However, due to various factors, he had to find a partner or sell the restaurant. He connected with a chef who was looking for a larger space and they made a deal within three months. The new concept, a mix of fast-casual and full-service...
Food Tech Trends and Innovations with David Goldstein
About the Episode
In this conversation, David Goldstein, the Managing Partner at FoodTech Connect and Vice President of Growth at Franklin Junction, discusses his passion for food and technology. He shares his experience working in the food tech industry and the lessons he has learned from the hospitality scene.
David also talks about the future of dining and the impact of technology on the food experience. He shares his insights on living a remote life in Latin America and highlights the trends in food tech and startups. Finally, David provides tips for raising capital and...
Empowering Restaurant Owners with Full Course
About the Episode
In this episode, Lauren Fernandez, the CEO of Full Course, shares her journey from being a lawyer to becoming a restaurant operator and entrepreneur. Raised in an immigrant family, she was instilled with a strong work ethic and a belief in generational improvement. After obtaining a law degree and an MBA, she made the career shift to become a restaurant owner. She bought three restaurants and quickly turned them around, eventually building a total of 11 restaurants. This experience led her to identify three major challenges in the restaurant industry: the lack of fair and...
The Future of Restaurants Is Digital with Carl Orsbourn
About the Episode
In this episode, Carl Orsbourn, Author of "Delivering the Digital Restaurant" and Consultant in the hospitality space, shares his journey from working at big companies like BP to diving into the startup world. He discusses the importance of operational experience and the lessons he learned during his transition to entrepreneurship. Carl also talks about the inspiration behind his book, highlighting key concepts such as leveraging marketplaces and transitioning to a direct channel. He emphasizes the significance of collecting customer data and remarketing to create a personalized customer experience.
Additionally, Carl Orsbourn discusses...
Developing Digitally Omnipresent Restaurants with Checkmate
About the Episode
Vishal Agarwal, Founder and CEO of Checkmate, delves into the company's pivotal role in integrating third-party orders into restaurant POS systems. He outlines how the organization has expanded to support over 50 POS systems and 100 ordering platforms, propelling restaurants into a state of digital omnipresence.
Vishal shares his motivation for founding the company, centered on a deep understanding of the challenges faced by restaurant operators. He underscores the commitment to customer-centricity, highlighting the offer of risk-free trials to demonstrate the solution's effectiveness. Vishal also details the company's approach to piloting and scaling their...
Jennifer Ryan on Building Trust in Hospitality with Croux Staffing Solutions
About the Episode
Jennifer Ryan, the Co-founder and CEO of Croux and Blueroot, shares her journey in the tech and hospitality industry. She started as a server in New York, then went into finance and real estate before launching a healthy food restaurant in Alabama. During the pandemic, she faced challenges in the restaurant industry and realized the importance of listening to customer feedback and focusing on what truly moves the needle. She then co-founded Croux, a platform that connects trusted talent with understaffed businesses in the hospitality industry.
Croux is a platform that provides...
Inside the National Restaurant Association Show: Trends, Tech & Sustainability with Marcus Viscidi
About the Episode
Marcus Viscidi, VP of Enterprise Sales at Informa Connect, discusses the trends and challenges in the food service industry, particularly in relation to trade shows and conferences. He highlights the importance of technology in streamlining operations and improving customer experiences.
Viscidi also mentions the rise of plant-based options and sustainability as key trends in the industry. He emphasizes the need for experienced and well-capitalized operators in the restaurant business and discusses the importance of addressing food waste and reducing single-use plastic. The conversation covers topics such as plastic waste in the restaurant...
