Restaurant Marketing You Can Track — Brett Linkletter, Dishio | RTG Ep. 354
Brett Linkletter of Dishio on tracking restaurant ads to actual visits — QR-code menus, Google store-visit data, and marketing to three visits.
US Foods’ Menu IQ: Snap a Recipe, See Your Food Cost — James Jones | RTG Ep. 353
US Foods’ James Jones on Menu IQ — photograph a handwritten recipe, get real food cost in five minutes, and move a restaurant from 4% profit to 8%.
California Pizza Kitchen Scaled on Culture — Rick Rosenfield | RTG Ep. 352
California Pizza Kitchen co-founder Rick Rosenfield on barbecue chicken pizza, owning yellow, and the ROCK culture that scaled to 14,000 employees.
Surcheros: The Tex-Mex Franchise Winning in Towns Everyone Else Skips | RTG Ep. 351
Luke Christian and Jake Philpotts on how Surcheros built close to 50 restaurants in the towns other chains skip, why every burrito goes back on the grill, and what they…
Don’t Mess With Breakfast: Inside The Big Biscuit — Chad Offerdahl | RTG Ep. 350
Chad Offerdahl, President and CEO of The Big Biscuit, on regional growth from Kansas City, the trademarked phrase that protects the menu, and why a human still answers the corporate…
Restaurant Cooking Oil, Reinvented: RTI’s Alissa Partee | RTG Ep. 349
New RTI CEO Alissa Partee on the closed-loop restaurant cooking oil network behind 2.2 million pounds of fresh oil a day, why most restaurants still handle oil by hand, and…