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 industry and the importance of flexibility and collaboration among technology providers. Jeremy Julian and Angelo Esposito discuss the complexities of restaurant technology, focusing on gift card provider contracts, the challenges of all-in-one solutions, and the intricacies of payment processing.

• CBS started as a point of sale reseller and evolved into a software provider.
• Understanding the unique needs of each restaurant is crucial for success.
• Many restaurateurs fail to define their requirements when choosing a POS system.
• Proper resourcing is essential for successful technology implementation.
• Testing support services is vital before committing to a technology provider.
• The Restaurant Technology Guys podcast aims to share insights and best practices.
• No single solution can address all restaurant technology needs effectively.
• Flexibility in technology partnerships is key to avoiding vendor lock-in.
• Restaurant operators should be cautious of technology providers that prioritize their own data over the client's.
• Negotiating SaaS pricing and processing costs can significantly impact profitability. Gift card provider contracts can have significant hidden costs.
• All-in-one solutions may not provide the best specialized services.
• Understanding payment processing is crucial for restaurant profitability.
• Credit card fees can be embedded in monthly costs, making them less visible.
• Interchange rates vary based on card type and can affect overall costs.
• Multi-unit operators benefit from tailored POS solutions.
• Northstar POS focuses on real support and integration for restaurants.
• Discovery calls are essential for understanding client needs before demos.
• Restaurant technology should enhance operations, not complicate them.
• Flexibility in technology choices is vital for restaurant success.

00:00 "CBS: A 30-Year-Old Startup" 04:14 "Customizing Success in Restaurants" 07:08 Under-Resourced Projects Lead to Failures 09:30 Delivery Service Oversights and Challenges 13:06 "Unique Value of Technology Solutions" 18:12 "Integrated Solutions Require Specialization" 20:10 Negotiating Flexibility in Tech Contracts 22:51 Seamless Integration in Modern POS Systems 26:36 "Monetizing Mandatory Credit Card Processing" 29:29 Credit Card Costs for Restaurants 33:38 Casual Dining Tech Solutions 37:48 Tailoring Demos for Brand Success 38:45 Crafting Personalized Business Connections

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 culture.

• Understanding financials is crucial for business success.
• Choosing the right franchise partner is essential.
• The first restaurant is often the hardest to open.
• KPIs help in tracking business performance effectively.
• Labor and food costs are significant challenges in the industry.
• Building a strong infrastructure is key to scaling.
• Continuous improvement is vital for growth.
• Creating a positive work culture attracts talent.
• Networking and mentorship are important for growth.
• Franchising offers scalability in the hospitality sector.

00:00 From CPA to Franchise Investor 03:05 From Accounting to Franchise Ownership 07:07 Bootstrap Entrepreneur's Journey 11:17 Choosing a Standout, Proud Business 15:02 Scaling From Single to Multi-Unit 16:27 "Bamboo Tree Growth Metaphor" 19:52 Track Expenses Accurately for Success 24:12 Entrepreneurial Journey from Smoothies to Coffee 27:42 Pricing Strategy: Balancing Art and Science 30:12 Future Vision for SERVE Hospitality Group

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.

• You can't give value and get value at the same time.
• Attention to detail can make people feel special.
• Human connection is the essence of hospitality.
• We are moment makers, not just service providers.
• Speak the good about yourself and others.
• Honor those you serve by getting curious about them.
• Respect is earned, not just given.
• Celebrate achievements while also seeking improvement.
• The catering industry has unique challenges compared to restaurants.
• Creating memorable experiences is key to successful hospitality.
• Employee engagement is crucial and can be improved.
• Catering logistics require innovative thinking and execution.
• Virtuous hospitality is about understanding generosity.
• You can't extract value while giving value at the same time.
• Celebrating progress is essential in a culture of excellence.
• The journey in hospitality should be enjoyable and sustainable.
• Generosity should be the foundation of hospitality practices.
• Creating a culture of kindness and affirmation is vital.
• The future of hospitality lies in a host mindset.
• The urgent recovery of hospitality is necessary for industry growth.

00:00 From Family Etiquette to Restaurant Job 06:15 Attention to Detail in Dining 09:40 "Connection: The Ultimate Nourishment" 12:59 Rethinking Hospitality and Expectations 17:30 Bridging Provider-Consumer Gap 19:51 "Entrepreneurs: Stop and Reflect" 23:36 Catering Over Restaurant Venture 25:33 Scaling Catering: Quality and Logistics 30:13 Understanding Virtuous Hospitality 32:13 Ecology Over Psychology in Hosting 38:33 Reflecting on Progress and Growth 40:26 Achievement Culture's Flawed Perspective 44:31 Designs with a Hospitality Mindset 47:50 "Engage: Conversations in Hospitality"

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 in restaurant operations, focusing on inventory management, predictive analytics, and the challenges of alcohol management.

He emphasizes the importance of collaboration with operators to tailor solutions to their specific needs and highlights the role of AI in streamlining back-of-house operations. The discussion also covers the significance of demonstrating ROI to restaurant owners and the future potential of AI in the hospitality industry.

• The restaurant industry still heavily relies on Excel spreadsheets for operations.
• Focusing on execution and customer experience can be more effective than marketing.
• Curiosity drives innovation and problem-solving in entrepreneurship.
• Restaurants are creative in utilizing available tools to solve problems.
• Data-driven decision-making is crucial for restaurant efficiency and profitability.
• ClearCOGS uses AI to analyze vast amounts of data for actionable insights.
• Understanding customer behavior and external factors is key to forecasting.
• The restaurant industry is becoming more open to adopting technology.
• Partnerships with technology vendors can enhance operational efficiency.
• Predictive analytics can significantly improve inventory management and staffing decisions. ClearCOGS integrates with major POS systems for quick setup.
• Operators engage in collaborative problem-solving sessions.
• Daily briefings help optimize inventory management.
• Alcohol management poses unique challenges in restaurants.
• Innovative inventory tracking uses Bluetooth scales and databases.
• Camera technology is evolving but not yet fully reliable for inventory.
• Operators should focus on key questions for effective management.
• Predictive analytics can assist in labor management and scheduling.
• Demonstrating ROI is crucial for technology adoption in restaurants.
• AI can significantly reduce the operational burden on restaurant managers.

00:00 From Struggling Operator to Tech Innovator 04:13 "Ultra-Fast Sandwich Delivery" 09:27 "Challenges of Being First Adopter" 10:46 Balancing Tech and Hospitality 14:15 Predictive Brisket Sales Analytics 17:59 Weather and Events Impact Deliveries 19:45 Evolution of Inventory Management System 23:31 Restaurant Tech Adoption Evolution 26:38 Optimized Brisket Forecasting Model 29:44 WISK: Crowdsourced Bottle Database Success 32:26 "WISK’s Tech Evolution and Core Functions" 37:22 Key Questions for Restaurant Operators 41:18 Ex-Cheesecake Execs Reduce Waste 42:34 Focusing on Bottom Line Profits 46:58 Startup Challenges in Hospitality Management 49:11 "AI Innovations for Restaurants"

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.

• Video has evolved from broadcast TV to digital platforms.
• Authenticity in video marketing is crucial for engagement.
• Creating a community around your brand enhances customer loyalty.
• Live shopping is a growing trend in e-commerce.
• Short-form videos are effective for various industries.
• User-generated content is valuable, but employee-generated content can be even more impactful.
• Consistency in content creation leads to better results over time.
• Restaurants can use video to share their story and connect with customers.
• Innovative tools are available to simplify video production.
• The future of video commerce is driven by technology and consumer behavior.

00:00 Digital Video Transition Leadership 05:34 Universal Appeal of Short-Form Videos 08:44 Video Strategies for Customer Engagement 11:25 Exploring Employee Generated Content Strategies 14:44 "Focus on Authentic Content" 17:51 "Power of Video Leverage" 22:03 Engage Audience with Content Variety 25:21 "Dish Highlighting: Engage and Share" 28:48 Promos and Links for Vimmi Launch 29:31 AI-Driven Sales Acceleration Innovation 31:44 Future Trends in Video Commerce

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.

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 sous chef to becoming an executive chef and eventually transitioning to a consultant role with Culinary Mechanic.

Simon also discusses the challenges of managing food and labor costs, the impact of the pandemic on the restaurant business, and the importance of leadership and systems in scaling operations. Simon emphasizes the need for chefs to engage with their teams and adapt to changing circumstances while maintaining quality service.

• Culinary Mechanic represents a shift from traditional cooking to operational efficiency.
• The role of a chef evolves into more of a managerial position as one advances.
• Food quality is often assumed; differentiation comes from operational excellence.
• Simon’s diverse cultural background influenced his culinary perspective.
• Early experiences in the kitchen shaped Simon's passion for food.
• Education in culinary arts is as important as practical experience.
• Mentorship plays a crucial role in professional development.
• Understanding food costs and management is essential for success.
• The culinary industry requires adaptability and continuous learning.
• Personal branding is key in establishing a consulting business. Moving to the Bay Area was a significant change for Simon and his family.
• Working at Restaurants Unlimited provided valuable training and management systems.
• Effective communication with servers can significantly impact food sales and costs.
• During the recession, Simon managed to keep his restaurant profitable while others struggled.
• Understanding food costs and directing menu choices is crucial for profitability.
• Natural attrition can be a strategy for managing labor costs during tough times.
• Listening to the team and adapting to their needs is essential for maintaining morale.
• The pandemic made developing people in the restaurant industry more challenging.
• Culinary Mechanic was born out of a desire to help multiple restaurants succeed.
• Leadership training is often overlooked but is vital for restaurant success.

00:00 Consultant's Unexpected Opportunities 04:35 Whisk: Culinary Mechanics Unveiled 08:28 "From Kitchens to Jobs" 12:27 High School Academic Experiences 13:36 The Go-To Research Expert 18:30 Overwhelmed Chef's Transition Journey 20:56 Hands-On Kitchen Organization Tips 25:21 Transformative Culinary Education Experience 28:34 From Checklist to Menu Engineering 29:55 Directing Diners: Cost-Effective Menu Strategies 34:07 Flat Top Fish Cooking Upgrade 37:12 Summer Restaurant Frenzy 38:49 Cultivating Culinary Leadership 43:28 Urgent Kitchen Staffing Solutions 47:28 Evolving Restaurant Management Focus 50:10 Leadership Challenges in Culinary Industry 51:34 Embracing Changing Passions 55:32 Helping Chefs, Inspiring Leadership

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 importance of mentorship for women in the culinary industry, the journey of joining the LDEI, and the challenges faced by women in hospitality.

She emphasizes the need for training and development, effective leadership qualities, and the role of technology in enhancing restaurant operations.

The discussion also highlights the future aspirations for women in the culinary field and the importance of community support.

• Starting young in hospitality can lead to a lifelong passion.
• Success in the restaurant industry often comes from teamwork and asking for help.
• Maintaining clear boundaries between work and home life is crucial for relationships.
• Communication is key in both personal and professional partnerships.
• The restaurant industry can be romanticized, but it is challenging and demanding.
• Mentorship plays a vital role in supporting women in the culinary field.
• Transitioning roles can provide new opportunities for growth and impact.
• LDEI focuses on empowering women through scholarships and mentorship.
• Networking with other women in the industry can provide valuable support.
• Each LDEI chapter offers unique opportunities for connection and growth. Mentorship is crucial for women in the culinary industry.
• Women should feel comfortable in kitchens and seek support.
• Joining LDEI provides networking and growth opportunities.
• Training and development are essential for staff confidence.
• Effective leadership requires communication and presence.
• Technology can enhance training and operational efficiency.
• Women need to know they belong in the industry.
• Community support helps women thrive in hospitality.
• Transitioning from multi-tasking to delegation is key.
• The restaurant industry is a complex business environment.

00:00 Early Career Start: Lifelong Passion 05:14 Embracing Teamwork Over Individualism 08:31 "Balancing Marriage and Work Boundaries" 12:09 LDI Mentorship and Networking Impact 14:14 "Embracing Hospitality and Expansion" 18:25 Mentorship in LDEI: Inspiring Opportunities 21:16 "Chapter Autonomy and Impact Initiatives" 22:57 Restaurant Ownership Challenges 28:05 Rethinking Restaurant Staff Training 31:03 "Always On in Hospitality" 35:13 Return of Human Touch in Dining 37:57 "Podcast Promotion: LDEI Participation"

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 satisfaction.

• Yaro's journey from Ukraine to founding PickPad in Chicago.
• PickPad aims to enhance restaurant operations with smart technology.
• The importance of customer experience in the restaurant industry.
• Challenges faced by restaurants in managing orders efficiently.
• PickPad's use of sensors to improve order accuracy and efficiency.
• The significance of data in optimizing restaurant operations.
• Yaro's motivation to create solutions for real-world problems.
• The potential for PickPad to transform the quick-service restaurant experience.
• Feedback from pilot programs will guide future improvements.
• The CES Innovation Award recognition highlights PickPad's potential.

00:00 Ukrainian Entrepreneur Revolutionizes Restaurant Tech 03:32 Ukrainian Food Delivery Success 06:45 Tech Frustrations in Restaurant Pickups 11:30 Labor Efficiency Challenges in Busy Stores 13:30 "Smart Pads Boost QSR Profits" 17:33 Launching Full-Scale Pilot in Chicago 20:12 Optimizing Order Predictions with Sensors 24:34 "Streamlining User Experience" 27:18 Unified Digital-Physical Customer Experience 32:12 Open Pilots for Real-World Testing 33:27 "Yaro's PickPad AI Journey"