Introducing the revolutionary podcast that set the restaurant and hospitality world on fire - Rock My Restaurant! 🎉 But hold on to your chef's hat because we're back with a fresh, sizzling revamp that's all about ushering in the future of foodservice.
🚀 Imagine a podcast that's your ultimate guide to the next generation of restaurant innovation. That's precisely what Rock My Restaurant is all about. We're here to dish out the juiciest insights on branding, marketing, cutting-edge tech, and the tantalizing future of the restaurant industry.
🍔 Calling all restaurateurs, culinary wizards, and foodservice aficionados! This podcast is your golden ticket to staying ahead of the curve. Our dynamic hosts will jet-set across the globe to chat with industry trailblazers, uncovering the hottest trends and best practices for the next-gen food world.
🌮 Whether you're dreaming of launching your restaurant, cooking solutions for tomorrow's hot brands, spicing up your existing business, or just craving a bite of the best digital strategies, Rock My Restaurant is your must-listen podcast. Prepare to feast on knowledge, sizzle with inspiration, and join the culinary revolution! 🔥🎙️
Brought To You By Savor.fm
Your Loyalty Tech is All Wrong
In today's podcast, we focus on three key areas of loyalty and frequency and some example from some brands you might recognize, like Nike, and Starbucks and the idea of how Mcdonald's could be approaching an entirely new way of connecting with consumers in the future.
In an increasingly digital world, brands are constantly seeking innovative ways to engage with their customers and foster loyalty. While self-directed technology has emerged as a promising tool for achieving these goals, its implementation has also raised concerns about data privacy and control. Web3-based loyalty systems, with their emphasis on decentralized data ownership and enhanced user control, offer a potential solution to these concerns while also opening up new avenues for brand engagement.
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The Next Gen Consumer Is Breaking Your Restaurant
Welcome Back - Rock My Restaurant is a resurgence of our longest-running podcast next to The Restaurant Report, all focused on Restaurant Branding, Marketing, and the technology shift driving it. Time to Break Your Brain!
Next-gen consumers use tech, social, and Web3 to discover and purchase new brands. Here are a few examples:
Social commerce: Next-gen consumers increasingly discover and purchase products through social media platforms like TikTok and Instagram. These platforms offer a variety of features that make it easy for consumers to shop, such as in-app shopping carts and product tags. Additionally, social media platforms allow consumers to see recommendations from their friends and followers, which can help them to discover new brands.Live shopping: Live shopping events, where brands partner with influencers to sell products in real-time, are becoming popular among next-gen consumers. Live shopping events offer several advantages, such as the ability to ask questions and interact with the influencer in real-time. Additionally, live shopping events often offer exclusive discounts and promotions, which can make them even more appealing to next-gen consumers.Web3: Web3 technologies like NFTs and the metaverse create new opportunities for brands to connect with next-gen consumers. For example, brands can create and sell NFTs that give consumers access to exclusive products or experiences. Additionally, brands can partner with metaverse platforms to create virtual stores and customer experiences.
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Brand Expansion & Growth Strategy | Atul Sood - Kitchen United
In this episode of the twelve-part Accelerate series for the Takeout, Delivery, and Catering podcast series, host Sam Stanovich and guest host Kathleen Wood chat with Atul Sood, the chief business officer of Kitchen United, to explore successfully creating and implementing a growth strategy in the restaurant and hospitality industry.
“We focused the business quickly on restaurants… and then we realized we needed to have a facility for onsite ordering,” says Sood. “We’ve gone from there to having six sites, and we’ll be opening another twelve to fourteen sites this year.”
Founded in 2017, Kitchen United was designed to support restaurant takeout, delivery, and catering via dark kitchens. The GV-backed startup has helped countless restaurants expand their consumer base for off-premise dining.
“You only staff the cooks. We take care of everything else: cleaning, sanitation, running of food to the delivery driver or customer, manning the front of house, receiving food products, managing technology, managing the co-marketing,” adds Sood. “It’s really a CapEx, time, and labor-light way to expand.”
Listen to the episode to learn more about Kitchen United’s expansion plans!
Takeout Delivery & Catering: Accelerate Series Kickoff
In the first episode of the new 12-part Accelerate series for the Takeout, Delivery, and Catering podcast series, host Sam Stanovich and guest host Kathleen Wood explore how owners, leaders, and operators can effectively accelerate their business in a post-pandemic world to push for more success, more profits, and more opportunities to rebuild the industry.
“Operators are busier than ever. There’s pent-up demand in the marketplace and a huge lack of labor,” says Stanovich. “If we’re not being strategic, and if we’re not getting ready, we can’t accelerate our business to where the most amount of profit is because we’re being reactionary versus proactive in our business.”
Despite appearances, the industry is moving at a rapid pace. With the pressure of the labor shortage, the pressure of supply changes, and new competitors entering the marketplace, many formerly successful businesses will be left behind if they don’t start investing in and accelerating their business now.
One group that businesses need to start investing in is Gen Z—the 72 million people born between 2000 and 2015. “These Gen Zs are digital natives. Everything about their world is technologically infused,” notes Wood. “COVID really brought their voices to the forefront. These Gen Z are becoming our customers and our workforce… and they are driving all of us to be more flexible, agile and technologically advanced.”
Listen to the episode to learn more about embracing the uncertain future of the industry amidst the ongoing pandemic, and successfully implementing new, relevant technology!
Beef, Gyros, and Silver Plates | Nick Vojnovic - Little Greek Fresh Grill
On the last episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Nick Vojnovic, the president of the Little Greek franchise, to explore brand building and how businesses have shifted since the onset of the pandemic.
Little Greek specializes in fresh, grilled Greek cuisine. The chain prioritizes quality, handcrafted food that is as flavorful as it is affordable.
“Keep your footprint as small as you can,” says Vojnovic. “We’ve not seen a correlation between store size and sales… the future will be smaller boxes, and drive-thrus will be a key element going forward.”
Little Greek currently maintains 44 locations, adding four or five restaurants each year. The company dropped about 30 to 35 percent when the pandemic first hit, but was able to rebound and become even with the previous year by summer 2020. For the chain, the main priority is to offer a wide selection of authentic food.
“From a marketing standpoint, I think we’re the only franchise in the country that does not collect a marketing fee,” adds Vojnovic. “We try to let our food speak for itself. We use our catering to market the brand… for the most part, it’s all been organic growth.”
Listen to the episode to learn more about mentorship and cultivating a successful work culture!
62. Be Damn Good | Elizabeth Baxter - Torchy's Tacos
On this episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Elizabeth Baxter, the chief people officer of Torchy’s Tacos, to explore the taco business, crafting products and merchandise, and building a culture of caring.
Begun in a food trailer—with some advertising conducted on a Vespa—Torchy’s Tacos specializes in high quality, cooked-to-order tacos. With over 75 locations, the chain is committed to responsible sourcing, constant menu innovation, and hiring employees that reflect and reinvest in their communities.
“Every taco we serve, you’re not going to see in another kind of taco shop,” says Baxter. “Our focus has really been about the best ingredients and fun, memorable names. The Brushfire has fresh mango on it, and the fact that we source that mango and make sure that it’s ripe and cut perfectly—that’s what gets people coming back.”
For Torchy’s, the goal is to make the food original and keep the customers engaged. They have a secret menu that customers can only learn about through the grapevine, and a taco of the month special to continuously surprise guests with new tacos as well as tacos from the vault to try.
“Food trucks are relevant because it’s just another form. Right now, people don’t want to sit in a restaurant, so we’ve shifted to this off-premise idea,” adds Baxter. “It’s another way of people getting food in an easier, different way. And people like different, innovative, and easier.”
Listen to the episode to learn more about taco trucks and best practices for recruiting!
This episode is sponsored by DAWN® PROFESSIONAL - Pot and Pan
A Must Listen for Hospitality Tech Leaders
Schatzy and Jimmy do an amazing job covering and interviewing the best hospitality technology professionals out there. I’ve learned a lot, plus they make it fun and entertaining!