Meredith Sandland and Carl Orsbourn are co-authors of the new book Delivering the Digital Restaurant: Your Roadmap to the Future of Food, which explores the massive disruption facing American restaurants through first-hand accounts of food in

18: Ghost Kitchens: Fulfilling Demand and Perfecting the Art of Delivery

Feb 11th, 2022 26m 26s

Michael Liu has over 15 years of F&B and food-tech experience. Prior to joining JustKitchen he held the role of Head of Commercial for Deliveroo in Taiwan and prior to that, he was COO of Supreme Café Group and Director of Operations for Waves

17: The Secret Sauce to Building a Successful Business

Jan 26th, 2022 26m 37s

Nick Bogacz is the President and Founder of Caliente Pizza & Draft House, a bar-restaurant located in the Pittsburgh region. With over 20 years of experience in the industry, he opened his first location in 2012 and has grown quickly to the 5+

16: Restaurant Technology: A Guide to Understanding and Navigating the Market

Dec 22nd, 2021 23m 6s

Nadav Solomon is the Co-Founder and President of Tabit Restaurant Technologies, a cloud-based point of sale and tableside ordering system. Nadav was a former Lieutenant commander for Israeli Navy in charge of all command and control systems a

15: From Mechanical Engineering to a Pizza Franchise with Shahpour Nejad

Dec 3rd, 2021 26m 41s

Shahpour Nejad immigrated from Iran to the USA at 16 years old where he attended high school and college. During his college years, he began working at a local pizza restaurant where he gained a passion for the pizza business. Although Nejad ea

14: Why You Can’t Do It Alone and Don’t Have to with Matt Rolfe

Dec 1st, 2021 26m 37s

Matt Rolfe is a coach, speaker, bestselling author, and entrepreneur who mentors the top 10 percent of the hospitality industry in unlocking their true potential. With a primary focus on personal development, Matt enables high-performing leader

13: Leading by Inclusion: 10 Tools You’ll Need in and out of the Kitchen

Nov 15th, 2021 21m

Executive Chef Joshua Karther brings years of experience to Hyatt Lodge Oak Brook. Born and raised in Kansas City, Missouri, Chef Karther graduated from Northland Career Center with a degree in Culinary Arts in 2002. Chef Karther joined Hyatt L

12: The Hot Rise of Authentic Nashville Hot Chicken in Los Angeles

Oct 29th, 2021 21m 29s

Shawn Lalehzarian is the Co-Founder and CEO of The Red Chickz, a Nashville hot chicken concept based in LA. He started working in the restaurant industry as a dishwasher and moved up the ranks as a server and cook before landing a management po

11: People Over Profit: Leading with Intention, Customer Transparency, and the Timelessness of Breaking Bread

Oct 15th, 2021 22m 17s

Mark Canlis joined his family’s restaurant, Canlis, in 2003 after graduating from Cornell University. He officially took over the company with his brother, Brian, in 2007. Since then, they’ve continuously worked towards putting other people fir

10: From Finance to Fresh Smoothie Bowls: How Andrew Pudalov Overcame Challenges and Franchised a National Concept

Aug 19th, 2021 24m 39s

Andrew Pudalov founded Rush Bowls in 2004 after deciding to leave the hustle and bustle of New York's financial scene to pursue his dream of creating a healthy, fast-dining restaurant that fueled people's lives with honest ingredients and delic

09: Spreading Happiness One Gourmet Pop at a Time with Cliff Kennedy

Aug 4th, 2021 24m 10s

In 2018, Cliff Kennedy turned his love for an afternoon popsicle with his children into a side business by becoming the owner of Gulf Coast Treats. Frios now has franchise locations in Mobile and Baldwin county. He sought out well-connected inv

08: From Catering to Criollas: The Comeback of Comfort Food with Mario Vivas

Jul 19th, 2021 19m 7s

Mario Vivas is the founder and owner of Criollas, an authentic Argentinian empanadas restaurant located in New York City’s Columbus Circle in the Turnstyle Underground Market. Vivas founded Criollas in December 2020, using inspiration from his

07: Just in Time: Why Solidifying a System in Your Restaurant is Key to Recovery

Jun 21st, 2021 21m 33s

Mark Kelnhofer is the President & CEO of Return On Ingredients, international speaker, hospitality educator, and author. With a managerial accounting background, he covers numerous topics about recipe costing, menu engineering, and just-in-time

06: The Hybrid Ghost Kitchen Model: How to Navigate a Permanently Changed Landscape

Jun 2nd, 2021 23m 30s

Andrew Martino is the Founder/CEO of Ghost Truck Kitchen, a private label multi-brand hybrid ghost kitchen, inspired by food trucks and optimized for takeout. He was formerly the Director of Operations for a San Diego-based restaurant group as

05: How to Build a Brand in a Snapshot: Instagram’s Appeal, Board Games, and Emerging Tech

May 24th, 2021 27m 31s

Cary Mosier is the owner of Cafe Gratitude and Gracias Madre, a group of leading family-owned organic plant-based restaurants based in California. Cary has been running operations for 17 years, growing to eight locations.

04: Digital Restaurant Marketing in a Post-Pandemic World: Building Relationships and Maintaining Trust

Apr 30th, 2021 21m 22s

David “Rev” Ciancio is a Hospitality Marketing Consultant, and customer and technology evangelist with more than 20 years of experience in B2B digital marketing and business development, specializing in hospitality marketing, content, local SEO

03: Dealing with Adversity: Making Tough Decisions, Quick Pivots, and Pandemic Partnerships

Apr 13th, 2021 20m 45s

Desi Saran is the Founder and CEO of Sweetberry Bowls, a healthy, fast-casual concept based out of New Jersey. Since its founding in 2017, Sweetberry Bowls quickly grew to 20 restaurants across the United States including units across South Car

02: Does Your Restaurant Model Still Work? Candid discussions with Bret Thorn

Apr 13th, 2021 24m 21s

Bret Thorn is Senior Food & Beverage Editor of business-to-business publications Nation’s Restaurant News and Restaurant Hospitality with responsibility for spotting and reporting on food and beverage trends across the country as well as guidin

01: Chasing Dreams, Leading with Humility, and the Art of Chocolate with Alexandra Clark

Apr 13th, 2021 19m 31s

Alexandra Clark has dedicated her life to the art of chocolate, traveling the world and studying her craft as an economist, confectioner, and retailer. With $32,000 from a taxi accident that she was in, Alexandra opened up Bon Bon Bon in the he

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