The Restaurant Technology Guys Podcast brought to you by Custom Business Solutions

Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
  • 4.7 (34)
  • Technology
  • Updated Biweekly

Restaurant Technology Podcasters... Drawing from years of combined experience in restaurant technology, implementation, and marketing, The Restaurant Technology Guys are here to help you run your business better. Check them out www.restauranttechnologyguys.com Jeremy literally grew up in the Restaurant Technology Industry. His family is the founders of Custom Business Solutions, Inc. and Jeremy’s early school vacations were spent soldering components for restaurant customers. Twenty-plus years later and Jeremy is COO for CBS, in charge of the implementation of technology systems for CBS customers. It’s fair to say that Jeremy is very much in touch with the challenges and issues facing restaurant operators in the area of technology systems. Outside of CBS, Jeremy and his wife Michelle are the busy parents of two boys and two girls. The family’s youngest son was adopted from Uganda. Four kids, youth sports, church and many other activities mean non-stop action at the Julian household. Jeremy is a big fan of baseball and soccer. When not cheering on the kids in sports Jeremy enjoys cooking and watching Food Network.

  1. 6d ago

    US Foods’ Menu IQ: Snap a Recipe, See Your Food Cost — James Jones

    The conversation covers James D. Jones' background in technology, US Foods' technology-forward approach, the challenges of technology adoption in the food service industry, the impact of COVID-19 on technology adoption, and the development of US Foods' e-commerce platform and sales CRM transformation. It also delves into the benefits of US Foods' Moxie and Menu IQ tools, the use of AI in menu profitability, and the future of technology in the food service industry. Takeaways Technology adoption in the food service industry has been slow but is accelerating due to factors like COVID-19 and the move into AI.US Foods is investing in technology to automate processes, improve customer service, and provide transparency in inventory and pricing.The Moxie and Menu IQ tools from US Foods are designed to simplify ordering, inventory management, and menu profitability for restaurant operators.The future of technology in the food service industry involves predictive analytics, flexible delivery options, and tools to help operators make informed decisions about menu innovation and ingredient choices. Chapters 00:00 Introduction and Background02:53 Challenges of Technology Adoption in Food Service06:56 US Foods' Technology-Forward Approach08:08 Benefits of Moxie and Menu IQ Tools29:31 Future of Technology in the Food Service Industry

  2. Aug 31

    California Pizza Kitchen Scaled on Culture — Rick Rosenfield

    Rick Rosenfield, co-founder of California Pizza Kitchen, shares the story of how he and his partner, Larry Flax, changed the way America eats pizza. From their humble beginnings as federal prosecutors to creating a unique brand that set trends and transformed the industry, Rick's journey is a testament to innovation and vision. The conversation delves into the creation of California style pizza, the introduction of upscale casual dining, and the translation of unique flavors to salads, all of which contributed to the success of California Pizza Kitchen. The conversation with Rick Rosenfield covers the growth and development of the California Pizza Kitchen brand, focusing on the unique open kitchen design, the selection of locations, and the establishment of a strong company culture. Rick also discusses the motivation behind writing the book and the importance of fostering a strong culture in business. Takeaways Innovation in the restaurant industryCreating cravable menu items Open kitchen designOpportunistic real estate strategyBuilding a strong company cultureMotivation behind writing the book Chapters 00:00 The Birth of California Pizza Kitchen01:40 From Law to Pizza03:02 The Emergence of California Style Pizza04:29 Expanding the Brand and Concept07:05 Anchoring Upscale Shopping Centers08:04 The Evolution of Menu and Concept09:02 The Strategy of Upscale Casual Dining13:32 Innovative Menu Creation18:37 Transition to Salads21:54 The Unique Open Kitchen Design22:50 Selecting Locations and Staffing29:11 The Evolution of CPK's Culture37:42 The Motivation Behind Writing the Book

  3. Aug 24

    Surcheros: The Tex-Mex Franchise Winning in Towns Everyone Else Skips

    The Restaurant Technology Guys podcast features Luke Christian and Jake Philpotts,, the founder and vice president of development at Surcheros, a fast-casual Tex-Mex restaurant chain. They discuss the unique founding story, the passion for people, site selection, off-prem sales, and the franchisee experience. Takeaways Passion for people drives the success of Surcheros.Site selection and off-prem sales are critical for the growth of the brand.Franchisees are attracted to the authenticity and transparency of the Surcheros team. Chapters 00:00 Founding Story and Unique Concept03:16 Passion for People and Purpose06:32 Site Selection and Off-Prem Sales09:27 Franchisee Experience and Engagement25:19 Product Differentiation and Innovation29:57 Franchisee Selection and Cultural Fit33:07 Brand Expansion and Product Recommendations

  4. Aug 17

    Don’t Mess With Breakfast: Inside The Big Biscuit — Chad Offerdahl

    The CEO of The Big Biscuit, Chad Offerdahl, shares the brand's journey, growth, and menu innovation. He discusses the concept's focus on Southern comfort food, the success of traditional breakfast items, and the balance between technology and hospitality. The brand's regional expansion and franchisee selection criteria are also highlighted. Takeaways Southern comfort food is experiencing a resurgence in the marketplace, with a shift towards traditional and reliable breakfast options.The Big Biscuit emphasizes cultural fit and shared values when selecting franchisees, focusing on regional growth and operational simplicity.Menu innovation is driven by guest demand, operational feasibility, and the brand's commitment to traditional breakfast offerings. Chapters 00:00 Introduction to The Big Biscuit01:30 The Story Behind The Big Biscuit04:31 The Resurgence of Traditional Breakfast06:26 Kansas City as a Hub for Restaurant Brands09:30 Service Model and Hospitality11:15 Balancing Technology and Hospitality14:18 Franchise Expansion and Selection Criteria21:29 Menu Innovation and Guest Experience

  5. Aug 10

    Restaurant Cooking Oil, Reinvented: RTI’s Alissa Partee

    The conversation covers the process of managing used cooking oil in restaurants, the innovative solutions provided by Restaurant Technologies Incorporated (RTI), and the environmental impact of their services. The incoming CEO, Alyssa Partee, discusses the company's closed-loop cooking oil network, its impact on green diesel production, and the importance of proper oil disposal. She also highlights the company's consultative approach to partnerships and the benefits of their automated oil management system. Takeaways Closed-loop cooking oil networkImpact on green diesel productionConsultative approach to partnershipsBenefits of automated oil management system Chapters 00:00 Introduction to RTI and Cooking Oil Management03:03 Alyssa Partee's Background and Role at RTI07:27 RTI's Innovative Solutions and Partnerships16:02 Total Oil Management and Just-in-Time Delivery26:19 Environmental Impact and Brand Partnerships29:44 Engagement and Conclusion

  6. Aug 3

    Cracking Eggs in the Drive-Thru: Farmer Boys’ John Lucas

    The conversation covers the introduction of Farmer Boys, the concept of the brand, John's culinary journey, expansion and franchising, the franchisee vetting process, and favorite Farmer Boys menu items. The brand's diverse menu and commitment to quality ingredients are highlighted throughout the discussion. Takeaways Diverse MenuQuality Ingredients Chapters 00:00 Introduction to Farmer Boys05:16 The Farmer Boys Concept09:25 John's Culinary Journey22:46 Expansion and Franchising29:53 Franchisee Vetting Process35:29 Favorite Farmer Boys Menu Items

  7. Jul 30

    RTG Insights – AI-Powered Forecasting: Cutting Food Waste Before It Starts

    The conversation explores the use of AI in forecasting food costs and demand in the restaurant industry. It emphasizes the importance of leveraging data and machine learning models to optimize purchasing, reduce waste, and improve overall restaurant performance. Takeaways AI can help forecast food costs and demandLeveraging data and machine learning models can optimize purchasing and reduce waste Chapters 00:00 AI in Forecasting Food Costs01:25 Building a Smart Prep List03:23 Demand Forecasting and Purchasing Behavior05:50 Factors Influencing Purchasing Behavior07:16 Tracking Waste and Behavior Changes08:16 Training and Enhancing AI Systems

  8. Jul 27

    The $30,000 Refund Nobody Caught: MachineQ’s Tom Woodbury

    The conversation covers a wide range of topics related to the implementation of IoT and AI in the restaurant industry. It explores the impact of security camera audits, the introduction of IoT technology, the automation of mundane tasks, the challenges and solutions in IoT implementation, the paradigm shift in data management, the reliability and security of IoT data, and the future of IoT and AI in restaurants. The discussion also delves into the impact of IoT on network traffic, actionable insights and AI augmentation, preventative maintenance, and incremental adoption of IoT solutions. The conversation emphasizes the importance of vision intelligence and AI in restaurants, as well as the engagement with MachineQ for IoT solutions. Takeaways IoT and AI play a crucial role in automating mundane tasks and improving operational efficiency in the restaurant industry.The adoption of IoT solutions can lead to significant cost savings, improved food safety, and enhanced customer satisfaction.Vision intelligence and AI augmentation are key components in the future of IoT implementation in restaurants. Chapters 00:00 The Impact of Security Camera Audit01:25 Introduction to Tom Woodbury and Restaurant Technologies02:19 Restaurant Technology and Operational Efficiency03:30 Automating Mundane Tasks with IoT04:52 Automating Tasks for Operational Efficiency05:28 Adoption of IoT in Restaurants06:24 ROI and Benefits of IoT in Restaurants08:29 Challenges and Solutions in IoT Implementation09:49 Paradigm Shift in Data Management10:47 Reliability and Security of IoT Data12:42 Food Safety and Preventative Maintenance13:56 Behavioral Insights and Spoilage Prevention15:47 IoT Management in Front of House16:45 Automating Tasks for Operational Efficiency17:42 Micro Improvements and Cost Savings18:17 Evolution of IoT and AI in Restaurants19:41 Impact of IoT on Network Traffic20:48 Security and Reliability of IoT Networks22:40 Actionable Insights and AI Augmentation23:37 Engagement with MachineQ24:04 Future of IoT and AI in Restaurants25:23 Vision Intelligence and AI in Restaurants26:47 Preventative Maintenance and AI Augmentation28:20 Engagement with MachineQ29:14 AI Augmentation and Preventative Maintenance30:12 Incremental Adoption of IoT Solutions31:12 Engagement with MachineQ32:26 Future of IoT and AI in Restaurants33:15 Engagement with MachineQ34:18 Future of IoT and AI in Restaurants35:22 Vision Intelligence and AI in Restaurants36:46 Impact of Vision Intelligence in Restaurants37:43 Engagement with MachineQ38:19 Incremental Adoption of IoT Solutions

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4.7
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34 Ratings

About

Restaurant Technology Podcasters... Drawing from years of combined experience in restaurant technology, implementation, and marketing, The Restaurant Technology Guys are here to help you run your business better. Check them out www.restauranttechnologyguys.com Jeremy literally grew up in the Restaurant Technology Industry. His family is the founders of Custom Business Solutions, Inc. and Jeremy’s early school vacations were spent soldering components for restaurant customers. Twenty-plus years later and Jeremy is COO for CBS, in charge of the implementation of technology systems for CBS customers. It’s fair to say that Jeremy is very much in touch with the challenges and issues facing restaurant operators in the area of technology systems. Outside of CBS, Jeremy and his wife Michelle are the busy parents of two boys and two girls. The family’s youngest son was adopted from Uganda. Four kids, youth sports, church and many other activities mean non-stop action at the Julian household. Jeremy is a big fan of baseball and soccer. When not cheering on the kids in sports Jeremy enjoys cooking and watching Food Network.

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