Table 21 presented by Piecemeal Christopher Wells

Excited to receive the authors of the book "Delivering The Digital Restaurant", an important subject as the industry evolves and adapts to the current environment. Come listen to them as we discuss and shed light on some important topics for restaurant operators going into 2022 and beyond.

Meredith Sandland spent two decades in consulting, corporate
strategy, and restaurant development. After building 1000+ restaurants
as the Chief Development Officer at Yum! Brands’ Taco Bell, Meredith
observed that the on-demand economy was starting to affect restaurants.
Meredith joined ghost kitchen start-up Kitchen United as employee #4 to
create their business model, raise initial capital, and serve as the public face
of the GV (Google Ventures) backed disruptor.

Carl Orsbourn led BP-owned ampm and its billion-dollar grab-and-
go food and beverage offering across the brand’s 1000+ convenience retail
locations. At BP, Carl obsessed over consumer convenience and transformed
ampm’s fresh food offerings to deliver record growth. In 2018, Carl joined
Kitchen United to lead Operations, working with restaurant brands to
reinvent an operating system that capitalized on the rapidly changing face of food delivery.

#restaurant #restaurants #hospitality #success #management #technology #foodandbeverage #foodservice #food #chef #chefs #manager #leadership #leader #restauranttechnology #hospitalityindustry #ghostkitchens #onlinerestaurant #digital #delivery

Today my guest is Parisa Tootazehi, Director, Marketing & Business Development at ResQ. Excited to hear her point of view on the future of our industry. ResQ is the leading platform for restaurants to request, manage, and pay for repairs and maintenance.

This was a really interesting conversation on many topics related to restaurants, leadership, business growth and much more. Have a listen you'll, Parisa is amazing.

#restaurant #restaurants #hospitality #success #management #technology #foodandbeverage #foodservice #food #chef #chefs #manager #leadership #leader #restauranttechnology #hospitalityindustry

TJ Schier, leads the BigShots Golf team as part of ClubCorp. The brand is a food-forward, tech-driven, immersive golf experience and is evolving the large-scale outdoor golf range, indoor golf simulators, and interactive putting experiences. More to come as this brand is poised to explode.

Prior to BigShots Golf, he was the President and Founder of Incentivize Solutions and S.M.A.R.T. Restaurant Group, a kick a** speaker and consultant on systems, guest service, Off-Premises (takeout/delivery/catering), running a successful franchise, and motivating today’s generation. Using his expertise as a multi-unit franchisee and 20 years of consulting with leading brands, he delivers effective seminars, programs, and training materials to rock today's generation...and those that manage them!

#restaurant #restaurants #hospitality #success #management #technology #foodandbeverage #foodservice #food #chef #chefs #manager #leadership #leader #restauranttechnology #hospitalityindustry

Tom Fricke is the CEO of Bar Louie, a gastro bar with more than 70 locations across the United States. He’s an energetic, versatile Senior Operating Executive with over 30 years of outstanding performance in leading transformational change in both domestic and international markets at highly competitive consumer products and retail organizations.

Prior to joining Bar Louie in 2017, Tom was the President of Fricke Consulting, a business consulting firm based out of Atlanta, Georgia. Tom has held numerous c-suite executive positions. He was the President and CEO of HMSHost, from 2012 to 2014.

#restaurant #restaurants #hospitality #success #management #technology #foodandbeverage #foodservice #food #chef #chefs #manager #leadership #leader #restauranttechnology #hospitalityindustry

Mark Setterington is the co-founder of one of the fastest-growing franchises in fast-casual: Island Fin Poke. Bringing 30 plus years of high volume and multi-unit restaurant experience to the concept. Hawaiian-style poke is one of the fastest-growing segments and they offer 3 things: incredible food, remarkable service, and a ridiculously easy operation.

After years of managing restaurants, Mark set out to build an outstanding brand with his partner Paul. Come listen to his perspective on the future of our industry, what they are building with Island Fin Poke, and get energized by this optimistic brand leader!

#restaurant #restaurants #hospitality #success #management #technology #foodandbeverage #foodservice #food #chef #chefs #manager #leadership #leader #restauranttechnology #hospitalityindustry #islandfinpoke #franchise #poke

My guest today is Christopher Warner. From Toronto to Texas, from hotels, cruises to Vice-president of Hospitality Strategy for the 5th largest stadium in the world, Chris is used to managing very large and complex operations. Yet he never forgets about the principles that make businesses successful in our industry. Ensuring our guests have a great experience and that our teams are empowered to make that happen.

Currently, he’s leading a talented and dedicated team of 20 full-time Managers, 50+ seasonal managers, 300 supervisors, and 1500 game day staff across all Athletics Sporting Venues at Texas A&M University including the 103,000 seat Kyle Field. Listen to what promises to be an eye-opening conversation about running a food service operation at scale.