Wisking it all Angelo Esposito

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

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

About the Episode
Danny Klein, Editorial Director at QSR and FSR magazines, shares his journey to becoming the Editorial Director and discusses the evolution of the restaurant industry. He highlights the growth of fast-casual restaurants after the recession and the emergence of fast-casual 2.0 brands. He also discusses the impact of the COVID-19 pandemic on the industry and the challenges faced by restaurants. Danny shares insights from his interview with Andrew Cathy, CEO of Chick-fil-A, and emphasizes the importance of caring for people in the hospitality industry. The conversation explores the impact of COVID-19 on the restaurant industry, with a focus on quick-service restaurants (QSRs) and full-service restaurants (FSRs). It discusses how QSRs were able to secure capital and recover quickly due to their ability to adapt to delivery, curbside pickup, and drive-thru services.

In contrast, FSRs and independent restaurants faced more challenges and are still struggling to recover. The conversation also touches on the importance of independent restaurants in creating vibrant and unique dining experiences in cities. In terms of technology trends, the discussion highlights the adoption of handheld devices, pay-at-the-table kiosks, and kitchen display systems in FSRs. It also mentions the use of robotics in QSRs, although these technologies are still in the early stages of implementation.

Takeaways:

The restaurant industry has evolved significantly, with the growth of fast-casual restaurants and the emergence of fast-casual 2.0 brands.
The COVID-19 pandemic has had a profound impact on the industry, forcing restaurants to adapt to new regulations and challenges.
Interviewing Andrew Cathy, CEO of Chick-fil-A, highlighted the importance of caring for people in the hospitality industry.
The restaurant industry is filled with passionate individuals who are dedicated to providing exceptional experiences for their guests. QSRs were able to recover quickly from the impact of COVID-19 due to their ability to adapt to delivery, curbside pickup, and drive-thru services.
FSRs and independent restaurants faced more challenges and are still struggling to recover.
Independent restaurants play a crucial role in creating unique and vibrant dining experiences in cities.
Technology trends in the restaurant industry include the adoption of handheld devices, pay-at-the-table kiosks, and kitchen display systems in FSRs.
QSRs are exploring the use of robotics, although these technologies are still in the early stages of implementation.

Timestamps
00:00 Introduction and Background
09:26 The Passion and Love for the Hospitality Industry
22:27 The Evolution of the Restaurant Industry
25:24 The Impact of the COVID-19 Pandemic
26:51 The Impact of COVID-19 on the Restaurant Industry
31:00 The Shift in Consumer Behavior and the Definition of Value
37:17 Challenges Faced by Independent Restaurants
42:16 Technology Trends in Full-Service Restaurants
47:29 The Adoption of Technology in Quick-Service Restaurants

About the Episode
OOMI Digital Kitchen is a digital food hall based in Dallas, Texas, that focuses on making great food and specializes in delivery and carryout. The founder, Marcus Pinero, shares his background in the restaurant industry and the inspiration behind creating a digital food hall. The concept of OOmi Digital Kitchen involves operating multiple brands out of one central kitchen, with a focus on cross-utilizing ingredients and providing a diverse menu. The customer journey includes both in-person grab-and-go and online ordering experiences. The use of technology, such as Ovation and Empowered Delivery, has been instrumental in improving communication with customers and ensuring the quality of food during delivery. The future plans for OOMI Digital Kitchen include expanding its brand presence and continuing to prioritize great food and customer satisfaction.

Takeaways:

Delivery is a crucial component for digital food halls to succeed.
Operating multiple brands out of one central kitchen allows for cross-utilization of ingredients and a diverse menu.
Effective communication with customers is key, and leveraging technology tools like Ovation can help gather feedback and address any issues.
Testing food quality during delivery is essential to ensure a great customer experience.
Future plans for Oomi Digital Kitchen include brand expansion and a focus on maintaining high-quality food and customer satisfaction.

Timestamps:
00:00: Introduction and Importance of Delivery
02:56: Background and Inspiration for OOMI Digital Kitchen
08:14: Brands and Concept of OOMI Digital Kitchen
12:58: Customer Journey: In-Person Grab and Go
14:26: Customer Journey: Online Ordering
16:22: Advantages of Going Digital
26:55: Lessons Learned and Importance of Communication
31:09: Delivery Challenges and Testing Food Quality
35:06: Future Plans for OOMI Digital Kitchen
36:34: Where to Find OOMI Digital Kitchen

About the Episode
In this episode, Angelo Esposito interviews Jason Brooks, a hospitality professional with over 30 years of experience. They discuss various topics related to the restaurant industry, including getting into the business, lessons learned from top brands, actionable tips for restaurant operators, and the importance of coaching as a leadership trait. They also touch on the challenges of talent acquisition and market realities, creating self-sustaining systems in restaurants, and closing the gap between customer expectations and operator execution. Jason shares his inspiration for writing his book, 'Every Leader Needs Followers,' which aims to transform restaurant managers into hospitality leaders.

Takeaways

The first emotion every human being experiences is tied to food.
Training and orientation should focus on creating an owner-like orientation and giving a big picture view of the business.
Delegation should be done strategically, considering the admin level and priority of tasks.
Soft skills are crucial in the restaurant industry, and managers should focus on building a people-centric culture.
Aligning customer expectations and operator execution is essential for driving sales and customer satisfaction.

Timestamps:
00:00: Introduction and Background
01:26: Getting into the Restaurant Business
06:05: Lessons Learned from Top Restaurant Brands
07:26: Actionable Tips for Restaurant Operators
09:50: Improving Orientation and Training
10:44: Creating Many GMs through Delegation
12:39: The Importance of Coaching as a Leadership Trait
15:28: Balancing Talent Acquisition and Market Realities
19:42: Developing Self-Sustaining Systems in Restaurants
20:40: Regression in Managers' Soft Skills
30:09: Aligning Customer Expectations and Operator Execution
42:04: Inspiration for Writing the Book

About the Episode
In this episode, Angelo Esposito interviews Alessandro Biggi, the founder of Avo, a destination for seasonal nourishing and uniquely crafted salads and bowls. Alessandro shares the inspiration behind Avo and how the concept evolved to focus on healthy and filling meals. He discusses the challenges and learnings of starting a restaurant without prior experience in the industry. Alessandro emphasizes the importance of simplicity and convenience in the menu and customer experience. He also highlights the significance of building a strong internal culture and investing in training for employees. Alessandro provides insights into the criteria for opening new Avo locations and offers advice for aspiring food entrepreneurs.

Takeaways:

Customer craves simplicity and convenience in the menu and customer experience.
Building a strong internal culture and investing in training are crucial for success in the restaurant industry.
Balancing the original vision with customer feedback is essential for growth and adaptation.
Financial management and forecasting are key aspects of running a successful restaurant business.

Timestamps:
00:00 Introduction and Background of Avo
03:22 The Inspiration Behind Avo
05:14 Opening the First Avo Location
06:36 Challenges and Learnings in the Restaurant Industry
09:48 Balancing Vision and Customer Feedback
11:42 Avo Menu and Customer Favorites
13:05 The Difference in Food Culture between Italy and the US
15:27 The Vision for Avo's Future
20:12 Importance of Financial Management in the Restaurant Industry
23:27 Key Nuggets of Advice for Food Ventures
28:38 Criteria for Opening New Avo Locations
31:01 Advice for Starting a Food Venture
32:29 Connect with Avo