As the Restaurant Technology Guys podcast enters its 10th season, we wanted to take a look back at our top 5 favorite episodes from 2022. Check out what you missed or revisit your favorite episodes from 2022.
Mon, Dec 26, 2022 . 6:49 AM 46:26 Owner: Jeremy Julian SUMMARY KEYWORDS gregoire, restaurant, people, business, berkeley, culinary, takeout, ritz carlton, food, customer, experience, years, potato, bit, franchise, run, product, cooking, open, understand SPEAKERS Grégoire (66%), Jeremy (34%), Intro (1%) I Intro 0:02 This is the restaurant technology guys podcast, helping you run your restaurant better. JJ Jeremy Julian 0:13 Welcome back to the restaurant technology guys podcast. As always, thank you for joining us. As I say, often you guys have a ton of different options out on the web, it feels like there’s a new one every day, as far as podcast to go listen to so we really appreciate you guys taking a few minutes to talk with us today is, is it’s always one of my favorite subjects when I’m talking to a restaurant owner operator, who also understands tech,
French-trained chef Grégoire Jacquet had a vision of a local restaurant offering quality fine dining-style food with the convenience of a quick carry-out experience. In 2002, Grégoire opened its doors as the first fine-fast-casual restaurant concept that serves gourmet sandwich and salad dishes, its famous potato puffs and scratch daily fresh-made french fries, all served in a custom-designed take out box. After two decades of serving the local Berkley, CA community, Grégoire has launched franchising opportunities in the Greater Bay Area. Check them out at Grégoire | French Restaurant in Berkeley, CA (gregoirerestaurant.com) Read the Full Transcript Here164. Grégoire’s Innovative Culinary Hub Kitchen Model Streamlines Technology & Operations for Franchisees Transcript
MarginEdge began in a place where many restaurateurs have been themselves—stuck doing manual invoice data entry and inventory in a tiny closet behind the kitchen, wondering why the love of food and hospitality came with so many papercuts. Bo Davis and Roy Phillips, two of the founders, have more than 40 years of restaurant experience between them. They’ve built and operated over 25 restaurants around the nation. Even though the size of their back offices differed, the problems they faced as operators didn’t. With a background in successful tech entrepreneurship, Bo assembled Roy and two long-time friends, colleagues, and successful technologists, Mike and Sam. Together, they constructed a creative solution to make running a restaurant easier— and MarginEdge was born. Today MarginEdge serves over 4000
43:30 Owner: Jeremy Julian SUMMARY KEYWORDS pizza, people, restaurant, drive, new orleans, gabe, chicken wings, gave, casey, cooking, pie, bit, wife, fat, grew, company, boys, business, staffing, utilizing SPEAKERS Casey (61%), Jeremy (39%), Intro (1%) I Intro 0:02 This is the restaurant technology guys podcast, helping you run your restaurant better JJ Jeremy Julian 0:13 Welcome back to the restaurant technology guys podcast. Thank you guys for joining us as, as I always say, when we jump on these things, it’s a privilege to to get a little bit of airtime with our audience out there. I know that many longtime listeners will, will hit me up and tell me the episodes that are your favorite. Please don’t be afraid to do that. Today is another cool episode as the last couple of years have gone by I’ve been trying to get more into less
Restaurant technology is constantly evolving, and it can be difficult to keep up with the latest trends. In 2023, three key technology trends are likely to dominate the restaurant industry are …