Wisking it all Angelo Esposito
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- Wirtschaft
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.
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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 solutions for prominent brands, along with the essential business practices that underpin their success, including the importance of assembling the right team and maintaining comprehensive documentation.
Furthermore, he explains Checkmate’s strategies for helping restaurants safeguard and augment their revenue through innovative power management and continual evolution. He points out the benefits of real-time dashboards and alerts that allow for the monitoring and optimization of digital operations. Vishal also discusses how Checkmate enhances customer satisfaction through optimized menus and A/B testing, and concludes with insights into the future of restaurant technology and the impact of remote work on urban centers.
Takeaways
Checkmate integrates third-party orders into restaurant POS systems, helping restaurants become digitally omnipresent.
Understanding the pain points of restaurant operators is crucial for developing effective solutions.
Putting customers first and offering risk-free trials can lead to successful partnerships with large brands.
The process of piloting and scaling involves optimizing menus, customizing solutions, and providing exceptional service. Having the right team and solid documentation are fundamental for business success.
Checkmate helps restaurants manage and protect their revenue through power, management, and evolution.
Real-time dashboards and alerts are used to monitor and optimize digital operations.
Optimizing menus and offering A/B testing can improve customer satisfaction.
The future of restaurant tech lies in consolidation and finding a balance between centralized and distributed solutions.
Remote work is here to stay, but downtown cores may not fully return to pre-COVID levels.
Timestamps
00:00 Introduction and Overview
00:47 Checkmate Overview
03:19The Inspiration Behind Checkmate
05:10 Developing and Creating Solutions
11:46 Checkmate’s Success Stories
15:23 How Checkmate Enable and Provide Technological Solutions to their Customers
18:36 Running and Managing Multiple POS Systems Smoothly
20:40 POWER, MANAGE, and EVOLVE: Managing and Protecting Restaurant Revenue
25:29 How Checkmate Satisfy their Customers through Menu Optimization
28:43 Hard Work, Consistency, and Resilience: Key to Achieving Goals
29:52 The Next Few Years of Restaurant Tech
32:53 The Impact of Remote Work on Downtown Cores
37:13 Where to Find Checkmate -
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 flexible work opportunities for individuals in the hospitality industry while helping businesses fill staffing gaps. The mission is to economically empower communities, starting with individuals and local businesses. The platform offers benefits, tax support, flexible schedules, and fast payment to support workers. It also helps businesses retain their core staff by providing additional support and extra hands when needed. Croux focuses on the event space and works with businesses that are mission-aligned. The company is experiencing growth in existing markets, expanding to new markets, and developing new technology features.
Takeaways
Listening to customer feedback and focusing on what truly moves the needle is crucial for success in the restaurant industry.
Iterating and evolving quickly is essential for survival and growth in the hospitality industry.
Being open to feedback and willing to make changes based on customer needs can lead to unexpected success.
Starting a tech company like Croux can be a way to address industry challenges and support businesses in the hospitality sector.
Techstars can provide valuable support and resources for entrepreneurs in the tech industry. Croux provides flexible work opportunities for individuals in the hospitality industry and helps businesses fill staffing gaps.
The platform focuses on economically empowering communities, starting with individuals and local businesses.
Croux offers benefits, tax support, flexible schedules, and fast payment to support workers.
The platform helps businesses retain their core staff by providing additional support and extra hands when needed.
Croux is experiencing growth in existing markets, expanding to new markets, and developing new technology features.
Timestamps:
00:00 Introduction and the Importance of Croux in the Hospitality Industry
03:03 Challenges and Listening to Customer Feedback in the Restaurant Industry
08:48 The Journey from Restaurant Owner to Tech Founder
13:06 The Role of Iteration and Evolution in the Hospitality Sector
24:09 Techstars: Empowering Entrepreneurs in the Tech Industry
26:59 Balancing Staffing Needs and Business Viability
28:27 The Challenge of Low Wages and Thin Margins
29:24 Economically Empowering Communities Through Croux
31:14 Onboarding and Using the Croux Platform
34:35 Roles and Opportunities on Croux
36:27 Utilizing Croux in the Event Space
38:43 Retaining Core Staff and Filling Staffing Gaps
43:57 Growing and Expanding Croux -
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 industry, trends in the post-COVID landscape, and trade shows in the food service industry. The main themes are sustainability, industry trends, and trade shows.
Takeaways
Technology plays a crucial role in streamlining operations and improving customer experiences in the food service industry.
The rise of plant-based options and sustainability are important trends in the industry.
Experienced and well-capitalized operators are more likely to succeed in the restaurant business.
Addressing food waste and reducing single-use plastic are key sustainability challenges in the industry. Plastic waste is a significant issue in the restaurant industry, with approximately 30% of food purchased in restaurants going to waste.
Restaurants are exploring ways to reduce waste and optimize their ordering to minimize food waste.
The post-COVID landscape has seen a shift towards convenience and experience as key factors for consumers.
Alcohol consumption among Gen Z is decreasing, which may impact full-service restaurants that rely on alcohol sales.
Trade shows, such as the National Restaurant Association show, provide valuable opportunities for networking, learning, and staying updated on industry trends.
Timestamps
00:00 Introduction and Background
07:55 Trends in the Restaurant Space
12:39 The Future of Technology in the Restaurant Industry
22:01 The Impact of Changing Alcohol Consumption Habits -
Lowering Your Restaurant’s Labor Cost While Improving Retention
About the Episode
Jim Taylor, founder and CEO of Benchmark Sixty Restaurant Services, shares his journey in the restaurant industry and the lessons he has learned along the way. He emphasizes the importance of people and data in the industry and how they can drive success. Jim also discusses the services provided by Benchmark Sixty, including improving productivity and addressing cost of goods sold (COGS) in restaurants. He encourages collaboration and staying on top of industry insights to drive innovation and growth.
Takeaways
The restaurant industry is all about people, and retaining and protecting employees is crucial for success.
Understanding and managing data and information is essential for improving productivity and making informed decisions.
Benchmarking against oneself is more valuable than comparing to others, as each restaurant has unique factors that affect performance.
Addressing workload and preventing burnout is key to reducing staff turnover and improving employee satisfaction.
Collaboration and sharing insights within the industry can lead to innovation and growth.
Timestamps
00:00 Introduction
01:19 Early Career in the Restaurant Industry
03:41 Lessons Learned in Restaurant Management
06:50 Founding Benchmark Sixty Restaurant Services
08:21 Benchmark Sixty’s Lane and Focus
10:33 Improving Productivity in Restaurants
12:36 Process of Working with Restaurants
16:26 Addressing Staff Turnover in the Restaurant Industry
21:39 Client Success Story
24:46 Dealing against the External Factors for the Restaurants
26:41 Facing the Challenge of P&L, Data, and Reporting
27:59 How To Reach Benchmark Sixty
29:31 How Benchmark Sixty Stayed on Top of Trends and Insights
30:24 Helping Restaurants with COGS
31:47 Future Plans for Benchmark Sixty
33:17 Advice for the Restaurant Industry -
Automating Your Invoice Management With Factura.ai
About the Episode
Bradley Bloch, CEO of Factura.ai, discusses the journey of building an AP automation software specifically designed for multi-unit businesses in the restaurant industry. He shares his transition from private equity to the food world and how the idea for Factura.ai came about. The software aims to simplify and streamline the accounts payable process, providing time savings, visibility, data storage, and controls for businesses. Bradley highlights the success stories and benefits of implementing Factura.ai, including increased productivity, improved efficiency, and better analysis capabilities. He also addresses the challenge of handling item variations in the system.
Bradley Bloch discusses the process of working together and the importance of efficient inventory systems. He explains the onboarding process for Factura.ai and how it integrates with accounting and inventory systems. Bradley also highlights the benefits of Factura.ai in terms of saving trees and shares his insights on the future of technology in the restaurant industry. He concludes by offering advice to entrepreneurs and discussing the future plans for Factura.ai.
Takeaways
Factura.ai is an AP automation software designed for multi-unit businesses in the restaurant industry.
The software simplifies the accounts payable process, providing time savings, visibility, data storage, and controls.
Implementing Factura.ai can lead to increased productivity, improved efficiency, and better analysis capabilities.
Handling item variations in the system requires integration with an inventory system. Efficient inventory systems are crucial for streamlining operations and reducing complexity in the restaurant industry.
The onboarding process for Factura.ai involves integrating with existing accounting and inventory systems.
Factura.ai helps businesses save trees by eliminating the need for paper invoices and streamlining the approval process.
The future of technology in the restaurant industry includes robotics, automation, and enhanced data extraction capabilities.
Timestamps
00:00 Introduction
01:00 Overview of Factura
13:30 Building Trust, Value, and Product
15:10 Success Stories and Wins After Implementing Factura
20:49 Handling Challenges of Item Variations
23:28 Walkthrough on How Factura’s System Work
27:54 Single Venue and Multi-Unit Location
29:41 Saving Trees!
31:30 Future Trend for Tech and Restaurant Industry
34:45 Post Covid Accelerated the Adoption of the Tech Restaurant Industry
35:43 Advice to Entrepreneurs
39:08 What’s Next for Factura -
Bite’s Kiosk Innovation and Automation with CEO Brandon Barton
About the Episode
Bite is a self-service software company that specializes in kiosk ordering for restaurants. Their goal is to enhance and elevate hospitality by providing a guest-centric experience. Kiosks offer benefits such as reduced wait times, personalized recommendations, and the ability to switch languages. While the COVID-19 pandemic initially slowed down the adoption of kiosks, they are expected to become a standard feature in fast-casual and quick-service restaurants. Menu engineering is an important aspect of kiosk ordering, allowing for dynamic placement of items and personalized suggestions. The future of digital ordering includes advancements in personalization, loyalty programs, and revenue management.
Takeaways
Kiosk ordering offers benefits such as reduced wait times and personalized recommendations.
Kiosks are expected to become a standard feature in fast-casual and quick-service restaurants.
Menu engineering is an important aspect of kiosk ordering, allowing for dynamic placement of items and personalized suggestions.
The future of digital ordering includes advancements in personalization, loyalty programs, and revenue management.
Timestamps
00:00 Introduction and Background
01:20 What is Bite?
02:40 Brandon's Background in Hospitality
05:17 Experience at Resy
10:10 Joining Bite
13:05 Challenges and Solutions for Bite
18:30 Pushback and Benefits of Kiosks
20:48 The Evolution of Digital Ordering
23:07 Facial Recognition and Personalization
25:33 Customer Journey and Success Stories
29:44 Menu Engineering and Dynamic Pricing
34:36 The Future of Bite and Automation
36:27 Advice for Entrepreneurs in Hospitality Tech