5 episodes

The Texas Restaurant Association works to protect, advance, and educate Texas' restaurant and foodservice industry. We are your voice. At the Table with the TRA brings our members from across the state together to discuss topics relevant to all restaurant and foodservice operators.

At the Table Texas Restaurant Association

    • Business
    • 5.0 • 5 Ratings

The Texas Restaurant Association works to protect, advance, and educate Texas' restaurant and foodservice industry. We are your voice. At the Table with the TRA brings our members from across the state together to discuss topics relevant to all restaurant and foodservice operators.

    Ep 1.5 – At the Table Talking Off-Premise Bulk Food for the Holidays

    Ep 1.5 – At the Table Talking Off-Premise Bulk Food for the Holidays

    Join the Texas Restaurant Association at the table with Russell Woodward (Texas Beef Council), Skeeter Miller (County Line BBQ), and Larry Delgado (Delgado Collective; Salt - New American Table, Salome on Main, House Wine & Bistro) talking about off-premise bulk food for the holidays, especially with the TRA passing the Bulk/Grocery Food Bill in the Texas 87th Legislative Session. Hear these industry icons discuss how they made the most of the ability to increase revenue during the pandemic and still today by adding groceries/sundries and packaging their meals to take the work out of the kitchen and time back in customers' hands to enjoy time with their families at the holidays.

    Since the COVID-19 pandemic, off-premise is now an indisputable significant revenue stream for any restaurant. Are you maximizing your earning potential as the holidays draw near?

    • 49 min
    Ep 1.4 – At the Table Talking Hispanic Heritage Month

    Ep 1.4 – At the Table Talking Hispanic Heritage Month

    Every fall we pause to celebrate the heritage, language, culture, contributions, and of course, food of Hispanic-Americans from more than 30 different countries. With its rich Mexican heritage and being the home of TexMex cuisine, this is an especially important month here in Texas. In this episode of At the Table with the Texas Restaurant Association, hear from Hispanic-American restaurateur members Vanessa Duran (Co-Owner, L&J Cafe in El Paso), Blanca Aldaco (Owner, Aldaco's Mexican Cuisine in San Antonio), and Edgar Guevara (President & CEO, M Crowd Restaurant Group). We'll discuss their heritage, what Hispanic Heritage Month means to them, and our excitement over the announcement that the 2026 FIFA World Cup will take place in Texas.

    Enjoy this first of a series of special edition episodes to celebrate the rich and diverse cultures represented by the TRA's members.

    • 39 min
    Ep 1.3 — Talking Non-Cash Adjustments/Credit Card Surcharges

    Ep 1.3 — Talking Non-Cash Adjustments/Credit Card Surcharges

    With all the challenges still impacting our industry, from inflation and cost increases to labor and commodity shortages, it has never been more important for operators to maximize their margins. Raising prices is not the only option, though one that can only be done so many times before negatively impacting traffic.
    Join us At the Table with Rex Benson, Owner/Operator of ‘Ol South Pancake House, and Matthew Mabel, Founder/CEO of Surrender, Inc., talking about the process and positive impact of using non-cash adjustments (credit card surcharges). We’ll review the steps for implementation, how to communicate with your customers, and just how quickly restaurants engaged in this practice are offsetting their credit card processing fees.
     Resources from this episode:
     Heartland Payment Processing Credit Card Surcharge Guide

    • 45 min
    Ep 1.2 — TRA Tech Guys: Talking Technology for Success and Scalability

    Ep 1.2 — TRA Tech Guys: Talking Technology for Success and Scalability

    A special ongoing segment of At the Table, At the Table with the TRA Tech Guys focuses on technology in restaurants and debunking the myths and mysteries behind the tools critical to your success, co-hosted by Bryan Solar, Head of Restaurants (Square for Restaurants) and Ellis Winstanley, President (El Arroyo and Axial Shift). At the Table with the TRA Tech Guys takes the fear and uncertainty out of technology while answering TRA member's questions, hosting your fellow members to discuss their experiences, and having fun along the way.
    Bryan and Ellis are talking technology with Mike Rypka, Founder & CEO of Torchy’s Tacos. Mike shares the experience of growing the company from a food truck in Austin to 106 brick and mortar units across the State of Texas, how the company’s technology evolved, and if he could do it over again, what he’d have done differently. Success and scalability for any business requires a strong tech stack; learn what you need to know in this first episode of At the Table with the TRA Tech Guys.

    • 32 min
    Ep 1.1 — Talking About Our Customers and Current Workforce Challenges

    Ep 1.1 — Talking About Our Customers and Current Workforce Challenges

    The inaugural episode of the Texas Restaurant Association's Podcast, "At the Table with the TRA", featuring co-hosts Joe Monastero, TRA Chief Operating Officer, and Ben Knorr, TRA Partner & Sponsor Development Manager. Joe & Ben are joined by Melissa Doolin-Koehne (Conscious Capitalism), Geoff Alexander (Wow Bao), and Alex Eagle (Freebirds World Burrito) to discuss the latest news from each of their organizations.

    After each of the guests' have spoken individually with our co-hosts, everyone comes together 'at the table' to discuss key issues facing the restaurant industry today. This group focused on the importance of being aware of and engaged with your customers and the ongoing workforce shortage crisis. Melissa, Geoff, and Alex offer their opinions and insights on these topics, as well as some recommendations operators of all sizes may benefit from implementing in their establishments.

    RESOURCES MENTIONED IN THE EPISODE

    Black Box Intelligence Newsletters
    ServSuccess Employee Training by the National Restaurant Association

    • 49 min

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