The Restaurant Innovator

FSR magazine
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The Restaurant Innovator

The Restaurant Innovator is a podcast from the editors of FSR magazine—the leading publication for full-service restaurants—that dives into the world of running restaurants and explores the latest trends, strategies, and technologies being used by today's NextGen operators. Each episode features insightful conversations with trailblazing restaurateurs who are leading the charge in creating new and memorable experiences. From cutting-edge menu design and front-of-house operations to back-of-house efficiencies and sustainability initiatives, The Restaurant Innovator offers listeners a behind-the-scenes look at what it takes to stay ahead of the curve in an ever-evolving industry. Whether you're a seasoned operator or just getting started in the business, this podcast is a must-listen for anyone looking to stay on top of the latest trends and best practices.

  1. HÁ 18 H

    Driving the Data-Forward Future of Competitive Social Entertainment Dining, with Mathew Focht

    Mathew Focht, a Competitive Social Entertainment (CSE) innovator, talks to FSR editors about Topgolf’s spin off from Callaway, eatertainment trends, what makes a CSE concept attractive for investors, the importance of data and tech in driving decisions, and more.

    40min

  2. 13 DE NOV.

    The Future of Restaurant Sensor Monitoring and Automation, with Jake Simon of ConnectedFresh

    FSR editors chat with Jake Simon, co-founder & CEO of ConnectedFresh, about the biggest smart tech trends transforming the restaurant industry, the growing concern about vendor lock-in and data ownership, what questions operators should be asking when it comes to integrating sensor-based solutions, and more.

    43min

  3. 6 DE NOV.

    Cultivating Genuine Customer Interaction, with Shuckin’ Shack’s Jonathan Weathington

    Jonathan Weathington, CEO of Shuckin’ Shack, joins FSR editors to talk about true hospitality and creating authentic dining experiences for guests, training and retaining employees, choosing the right franchise partners, and more.

    42min

  4. 30 DE OUT.

    How to Blend Art and Hospitality with Kingfisher and Queeny’s Co-Owners

    Sean Umstead and Michelle Vanderwalker—co-owners of James Beard Award-nominated cocktail bar Kingfisher, Queeny’s, and counter-serve spinoff QueenBurger—join FSR editors to talk about the importance of fostering “third spaces” that bring communities together; blending art and design with a holistic hospitality experience; lessons from operating multiple unique restaurant concepts; and more.

    48min

  5. 23 DE OUT.

    Long-Term Mindset and Leaving a Legacy for Restaurant Employees with Carl Sobocinski

    Carl Sobocinski, founder of the Table 301 Restaurant Group in South Carolina, joins FSR editors to talk about empowering employees to take over restaurant ownership, how to train staff to offer top-notch hospitality and adapting for different generations, the right way to approach new tech, and more.

    44min

  6. 16 DE OUT.

    The Secret Sauce of Restaurant Success, with Nathan Thurston

    Nathan Thurston, CEO of Miller’s All Day and Thurston Southern, joins FSR editors to talk about the many hats he’s worn in the industry, what it takes to survive in today's market, tips for managing financials, and how to communicate rising costs to guests.

    41min

  7. 9 DE OUT.

    Sustainability Beyond the Kitchen with Justin Cucci

    Justin Cucci, founder of Edible Beats, joins FSR editors to discuss his restaurant group’s sustainability efforts—from repurposing historical buildings to sourcing locally and reducing waste. Plus, he delves into the company’s pioneering Employee Stock Ownership Plan and why it’s a “win-win” for the business and its team members.

    49min

  8. 2 DE OUT.

    From Humble Beginnings to a Multi-Million Dollar Business with Hisham Abdelfattah

    Hisham Abdelfattah joins FSR Editor Callie Evergreen to talk about creating restaurant profit margins in California, launching El Halal Amigos as the first 100 percent Halal-Mexican restaurant in the Bay Area, transitioning from a food truck to a brick and mortar, tips for organic social media marketing and being the face of your business, and more.

    44min
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Sobre

The Restaurant Innovator is a podcast from the editors of FSR magazine—the leading publication for full-service restaurants—that dives into the world of running restaurants and explores the latest trends, strategies, and technologies being used by today's NextGen operators. Each episode features insightful conversations with trailblazing restaurateurs who are leading the charge in creating new and memorable experiences. From cutting-edge menu design and front-of-house operations to back-of-house efficiencies and sustainability initiatives, The Restaurant Innovator offers listeners a behind-the-scenes look at what it takes to stay ahead of the curve in an ever-evolving industry. Whether you're a seasoned operator or just getting started in the business, this podcast is a must-listen for anyone looking to stay on top of the latest trends and best practices.

Informações

  • Criado por
    FSR magazine
  • Anos de atividade
    2023 - 2024
  • Episódios
    48
  • Classificação
    Explícito
  • Copyright
    © 2024 The Restaurant Innovator
  • Site do podcast
    The Restaurant Innovator

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