Wisking it all Angelo Esposito

About the Episode
Marcus Viscidi, VP of Enterprise Sales at Informa Connect, discusses the trends and challenges in the food service industry, particularly in relation to trade shows and conferences. He highlights the importance of technology in streamlining operations and improving customer experiences.

Viscidi also mentions the rise of plant-based options and sustainability as key trends in the industry. He emphasizes the need for experienced and well-capitalized operators in the restaurant business and discusses the importance of addressing food waste and reducing single-use plastic. The conversation covers topics such as plastic waste in the restaurant industry, trends in the post-COVID landscape, and trade shows in the food service industry. The main themes are sustainability, industry trends, and trade shows.

Takeaways

Technology plays a crucial role in streamlining operations and improving customer experiences in the food service industry.
The rise of plant-based options and sustainability are important trends in the industry.
Experienced and well-capitalized operators are more likely to succeed in the restaurant business.
Addressing food waste and reducing single-use plastic are key sustainability challenges in the industry. Plastic waste is a significant issue in the restaurant industry, with approximately 30% of food purchased in restaurants going to waste.
Restaurants are exploring ways to reduce waste and optimize their ordering to minimize food waste.
The post-COVID landscape has seen a shift towards convenience and experience as key factors for consumers.
Alcohol consumption among Gen Z is decreasing, which may impact full-service restaurants that rely on alcohol sales.
Trade shows, such as the National Restaurant Association show, provide valuable opportunities for networking, learning, and staying updated on industry trends.

Timestamps
00:00 Introduction and Background
07:55 Trends in the Restaurant Space
12:39 The Future of Technology in the Restaurant Industry
22:01 The Impact of Changing Alcohol Consumption Habits

About the Episode
Jim Taylor, founder and CEO of Benchmark Sixty Restaurant Services, shares his journey in the restaurant industry and the lessons he has learned along the way. He emphasizes the importance of people and data in the industry and how they can drive success. Jim also discusses the services provided by Benchmark Sixty, including improving productivity and addressing cost of goods sold (COGS) in restaurants. He encourages collaboration and staying on top of industry insights to drive innovation and growth.

Takeaways

The restaurant industry is all about people, and retaining and protecting employees is crucial for success.
Understanding and managing data and information is essential for improving productivity and making informed decisions.
Benchmarking against oneself is more valuable than comparing to others, as each restaurant has unique factors that affect performance.
Addressing workload and preventing burnout is key to reducing staff turnover and improving employee satisfaction.
Collaboration and sharing insights within the industry can lead to innovation and growth.

Timestamps
00:00 Introduction
01:19 Early Career in the Restaurant Industry
03:41 Lessons Learned in Restaurant Management
06:50 Founding Benchmark Sixty Restaurant Services
08:21 Benchmark Sixty’s Lane and Focus
10:33 Improving Productivity in Restaurants
12:36 Process of Working with Restaurants
16:26 Addressing Staff Turnover in the Restaurant Industry
21:39 Client Success Story
24:46 Dealing against the External Factors for the Restaurants
26:41 Facing the Challenge of P&L, Data, and Reporting
27:59 How To Reach Benchmark Sixty
29:31 How Benchmark Sixty Stayed on Top of Trends and Insights
30:24 Helping Restaurants with COGS
31:47 Future Plans for Benchmark Sixty
33:17 Advice for the Restaurant Industry

About the Episode
Bradley Bloch, CEO of Factura.ai, discusses the journey of building an AP automation software specifically designed for multi-unit businesses in the restaurant industry. He shares his transition from private equity to the food world and how the idea for Factura.ai came about. The software aims to simplify and streamline the accounts payable process, providing time savings, visibility, data storage, and controls for businesses. Bradley highlights the success stories and benefits of implementing Factura.ai, including increased productivity, improved efficiency, and better analysis capabilities. He also addresses the challenge of handling item variations in the system.

Bradley Bloch discusses the process of working together and the importance of efficient inventory systems. He explains the onboarding process for Factura.ai and how it integrates with accounting and inventory systems. Bradley also highlights the benefits of Factura.ai in terms of saving trees and shares his insights on the future of technology in the restaurant industry. He concludes by offering advice to entrepreneurs and discussing the future plans for Factura.ai.

Takeaways

Factura.ai is an AP automation software designed for multi-unit businesses in the restaurant industry.
The software simplifies the accounts payable process, providing time savings, visibility, data storage, and controls.
Implementing Factura.ai can lead to increased productivity, improved efficiency, and better analysis capabilities.
Handling item variations in the system requires integration with an inventory system. Efficient inventory systems are crucial for streamlining operations and reducing complexity in the restaurant industry.
The onboarding process for Factura.ai involves integrating with existing accounting and inventory systems.
Factura.ai helps businesses save trees by eliminating the need for paper invoices and streamlining the approval process.
The future of technology in the restaurant industry includes robotics, automation, and enhanced data extraction capabilities.

Timestamps
00:00 Introduction
01:00 Overview of Factura
13:30 Building Trust, Value, and Product
15:10 Success Stories and Wins After Implementing Factura
20:49 Handling Challenges of Item Variations
23:28 Walkthrough on How Factura’s System Work
27:54 Single Venue and Multi-Unit Location
29:41 Saving Trees!
31:30 Future Trend for Tech and Restaurant Industry
34:45 Post Covid Accelerated the Adoption of the Tech Restaurant Industry
35:43 Advice to Entrepreneurs
39:08 What’s Next for Factura

About the Episode
Bite is a self-service software company that specializes in kiosk ordering for restaurants. Their goal is to enhance and elevate hospitality by providing a guest-centric experience. Kiosks offer benefits such as reduced wait times, personalized recommendations, and the ability to switch languages. While the COVID-19 pandemic initially slowed down the adoption of kiosks, they are expected to become a standard feature in fast-casual and quick-service restaurants. Menu engineering is an important aspect of kiosk ordering, allowing for dynamic placement of items and personalized suggestions. The future of digital ordering includes advancements in personalization, loyalty programs, and revenue management.

Takeaways

Kiosk ordering offers benefits such as reduced wait times and personalized recommendations.
Kiosks are expected to become a standard feature in fast-casual and quick-service restaurants.
Menu engineering is an important aspect of kiosk ordering, allowing for dynamic placement of items and personalized suggestions.
The future of digital ordering includes advancements in personalization, loyalty programs, and revenue management.

Timestamps
00:00 Introduction and Background
01:20 What is Bite?
02:40 Brandon's Background in Hospitality
05:17 Experience at Resy
10:10 Joining Bite
13:05 Challenges and Solutions for Bite
18:30 Pushback and Benefits of Kiosks
20:48 The Evolution of Digital Ordering
23:07 Facial Recognition and Personalization
25:33 Customer Journey and Success Stories
29:44 Menu Engineering and Dynamic Pricing
34:36 The Future of Bite and Automation
36:27 Advice for Entrepreneurs in Hospitality Tech

About the Episode
Danny Klein, Editorial Director at QSR and FSR magazines, shares his journey to becoming the Editorial Director and discusses the evolution of the restaurant industry. He highlights the growth of fast-casual restaurants after the recession and the emergence of fast-casual 2.0 brands. He also discusses the impact of the COVID-19 pandemic on the industry and the challenges faced by restaurants. Danny shares insights from his interview with Andrew Cathy, CEO of Chick-fil-A, and emphasizes the importance of caring for people in the hospitality industry. The conversation explores the impact of COVID-19 on the restaurant industry, with a focus on quick-service restaurants (QSRs) and full-service restaurants (FSRs). It discusses how QSRs were able to secure capital and recover quickly due to their ability to adapt to delivery, curbside pickup, and drive-thru services.

In contrast, FSRs and independent restaurants faced more challenges and are still struggling to recover. The conversation also touches on the importance of independent restaurants in creating vibrant and unique dining experiences in cities. In terms of technology trends, the discussion highlights the adoption of handheld devices, pay-at-the-table kiosks, and kitchen display systems in FSRs. It also mentions the use of robotics in QSRs, although these technologies are still in the early stages of implementation.

Takeaways:

The restaurant industry has evolved significantly, with the growth of fast-casual restaurants and the emergence of fast-casual 2.0 brands.
The COVID-19 pandemic has had a profound impact on the industry, forcing restaurants to adapt to new regulations and challenges.
Interviewing Andrew Cathy, CEO of Chick-fil-A, highlighted the importance of caring for people in the hospitality industry.
The restaurant industry is filled with passionate individuals who are dedicated to providing exceptional experiences for their guests. QSRs were able to recover quickly from the impact of COVID-19 due to their ability to adapt to delivery, curbside pickup, and drive-thru services.
FSRs and independent restaurants faced more challenges and are still struggling to recover.
Independent restaurants play a crucial role in creating unique and vibrant dining experiences in cities.
Technology trends in the restaurant industry include the adoption of handheld devices, pay-at-the-table kiosks, and kitchen display systems in FSRs.
QSRs are exploring the use of robotics, although these technologies are still in the early stages of implementation.

Timestamps
00:00 Introduction and Background
09:26 The Passion and Love for the Hospitality Industry
22:27 The Evolution of the Restaurant Industry
25:24 The Impact of the COVID-19 Pandemic
26:51 The Impact of COVID-19 on the Restaurant Industry
31:00 The Shift in Consumer Behavior and the Definition of Value
37:17 Challenges Faced by Independent Restaurants
42:16 Technology Trends in Full-Service Restaurants
47:29 The Adoption of Technology in Quick-Service Restaurants

About the Episode
OOMI Digital Kitchen is a digital food hall based in Dallas, Texas, that focuses on making great food and specializes in delivery and carryout. The founder, Marcus Pinero, shares his background in the restaurant industry and the inspiration behind creating a digital food hall. The concept of OOmi Digital Kitchen involves operating multiple brands out of one central kitchen, with a focus on cross-utilizing ingredients and providing a diverse menu. The customer journey includes both in-person grab-and-go and online ordering experiences. The use of technology, such as Ovation and Empowered Delivery, has been instrumental in improving communication with customers and ensuring the quality of food during delivery. The future plans for OOMI Digital Kitchen include expanding its brand presence and continuing to prioritize great food and customer satisfaction.

Takeaways:

Delivery is a crucial component for digital food halls to succeed.
Operating multiple brands out of one central kitchen allows for cross-utilization of ingredients and a diverse menu.
Effective communication with customers is key, and leveraging technology tools like Ovation can help gather feedback and address any issues.
Testing food quality during delivery is essential to ensure a great customer experience.
Future plans for Oomi Digital Kitchen include brand expansion and a focus on maintaining high-quality food and customer satisfaction.

Timestamps:
00:00: Introduction and Importance of Delivery
02:56: Background and Inspiration for OOMI Digital Kitchen
08:14: Brands and Concept of OOMI Digital Kitchen
12:58: Customer Journey: In-Person Grab and Go
14:26: Customer Journey: Online Ordering
16:22: Advantages of Going Digital
26:55: Lessons Learned and Importance of Communication
31:09: Delivery Challenges and Testing Food Quality
35:06: Future Plans for OOMI Digital Kitchen
36:34: Where to Find OOMI Digital Kitchen