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Restaurant Technology Insights for Multi-Unit Operators
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…
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…
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…
John Lucas of Farmer Boys on cracking eggs to order in a drive-thru, 30+ direct vendor relationships, why they refuse to be an LTO machine, and how a single ground-up…
Food waste and a four percent swing in food cost can be hundreds of thousands of dollars. Here is how to use AI to forecast prep and purchasing, interrogate your…
Prefer to read it? The full transcript of episode 347 is available, with speaker labels and section headings. The $30,000 Refund Nobody Caught: What Restaurant Data Is Really Worth Here’s…
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