Jeremy Julian
Jeremy Julian
Join second time guests Meredith Sandland and Carl Orsbourn where we talk about the practical application of delivery, digital ordering, and the tools all restaurants need to be thinking about when going to a digital channel.
Delivering – The Digital Restaurant explores the world of off-premise food and the massive disruption facing American restaurants through first-hand accounts of restaurateurs, food industry veterans, and start-up entrepreneurs.
Restaurateurs are experiencing a similar level of disruption to what retailers faced 20 years ago with the birth of mainstream e-commerce. Changing demographics, social interactions, new digital capabilities & expectations, omnichannel fulfillment networks, and a thirst for convenience & variety have shifted how, what and where people are eating their food.
Join Jeremy and Carl Jacobs, the CEO of Apicbase, where they talk back-of-house and why this is critical for a restaurant’s bottom line.
Carl helps restaurant chains and dark kitchens to automate time-consuming back-of-house operations such as inventory & procurement in order to make them more profitable.
In this episode Jeremy and Carl talk about:
To download Carl’s ebook on Digital Transformation in the Restaurant industry, follow this link : https://get.apicbase.com/digital-transformation-guide/
Join Jeremy and Kellie the CEO of Brightloom where they talk Customer Data Platforms and why they are critical for restaurants.
Kellie spends her days speaking with restaurant leaders on how to build and scale loyalty programs. In addition to sharing the latest from Brightloom, she can explore:
To check out the free data health report, click here. Free Data Health Report (brightloom.com)
Join our resident Business Ninja Max, together with the CRO of Custom Business Solutions, Jeremy Julian, as they talk about the software that helps manage restaurants – a restaurant POS system. Point of sale (POS), a critical piece of a point of purchase, refers to the place where a customer executes the payment for goods or services and where sales taxes may become payable. It can be in a physical store, where POS terminals and systems are used to process card payments, or a virtual sales point such as a computer or mobile electronic device. Maximize every customer interaction with a digital-first approach to running your restaurant. From everything within the four walls of the restaurant to every touchpoint beyond, CBS helps you adapt, evolve and thrive in an increasingly digital-first world. Mobile- and cloud-ready, our technology simplifies and connects your restaurant’s operations, from your restaurant POS to third-party delivery, from self-ordering kiosks to kitchen production, from payment processing to loyalty, and from inventory control to labor management. Together, we’ll help you improve your customer experience, efficiency, and same-store sales—using a single, easy-to-manage platform.
Custom Business Solutions is an industry leader in hospitality POS technology, helping restaurants maximize efficiency and profitability. With its software, hardware, and portfolio of services, CBS offers thousands of restaurants the peace of mind that comes with a smooth POS experience. Custom Business Solutions brings more to the table with its NorthStar family of products. NorthStar Order Entry is an easy-to-deploy iPad® solution that adds flexibility to your POS system. Other NorthStar products include Recipe Viewer, Change Management, and Portal. CBS is headquartered in Irvine, California with over 80 employees located across the globe. Learn more about them and visit their website today at https://www.cbsnorthstar.com/
For the Audio Only Podcast, Please check out https://podcast.writeforme.io/2025304/12267772
Fat Boy’s Pizza is a New Orleans-based multi-dimensional pizza franchise offering family-friendly experiences. Its restaurants serve as a local community hub, bringing adults together to enjoy a beer while children play games and socialize with friends. With six locations open so far in the South Louisiana region and Hattiesburg, Mississippi, the brand looks to have eight to ten locations open and operating within the next 24 months.
Fat Boy’s Pizza boasts the World’s Biggest Slice and has become increasingly known for its whopping 30-inch pies, delectable appetizers, full bar and passionate community involvement. The concept was initially founded in 2019 by Gabe Corchiani, a businessman and restauranter who hoped to bring a family-friendly restaurant serving New York style pizza to his home state of Louisiana.
Casey Biehl is the Vice President of Operations at Fat Boy’s Pizza. He shares the family-centric values that make his brand unique and their plans for rapid expansion throughout the South.
See below link to our website franchise page.
Join Jeremy and TaKorean founder Mike where they talk about fusion food and growing an concept. TaKorean, a fast-casual Korean-inspired concept with Latin-American influence, was founded by Mike Lenard in 2010 to bring a fresh twist on Korean flavors to the Washington DC food scene. Its “build your own” bowl and taco concept allows guests to create memorable meals, catered to their specific preferences by combining the restaurant’s colorful, fresh, and delicious ingredients. Originally founded as a mobile vending concept, Lenard and his team have grown the brand into a local chain of brick-and-mortar locations and, as of 2022, are eager to offer the opportunity to franchise the concept. The investment required to open a TaKorean restaurant ranges from $215,500–$781,500, including a $40,000 franchise fee. Visit www.takoreanfranchise.com for more information.
