Jeremy Julian
Jeremy Julian
In the latest episode of the Restaurant Technology Guys podcast, we had the pleasure of sitting down with Rick Elliott, a seasoned veteran in the restaurant tech game and co-founder of Konducter, a promising startup aimed at reshaping how restaurants operate. His journey, from working on drilling rigs to leading tech innovations, provides invaluable insights into the determination and innovation required to excel in the competitive restaurant technology space.
Rick Elliott’s path to the restaurant tech industry was as unconventional as it was inspiring. Starting his career in the oil and gas industry, Rick quickly realized the importance of further education and made a pivotal decision to switch paths. Following a move to San Diego and a degree in computer science, Rick’s tech career flourished, eventually leading him to become a key player in the restaurant tech world. His work co-founding Brink POS, one of the first cloud-based point-of-sale solutions, set new standards in the industry and paved the way for future endeavors.
The birth of Konducter came from a blend of experience and ambition. After Brink was acquired in 2014, Rick spent several years with PAR, further honing his skills and understanding of the industry. The idea for Konducter sprouted from reflecting on past experiences and identifying gaps in the market, particularly in how restaurants manage and communicate with their guests.
Konducter aims to revolutionize the restaurant experience by enhancing the way kitchens operate and connect with their guests. At its core, Konducter is developing a kitchen orchestration system, leveraging lean manufacturing principles to streamline kitchen workflows, optimize order turnaround times, and ultimately, improve the guest experience. By addressing the all-too-common issue of unpredictable wait times, Konducter seeks to set a new benchmark for customer satisfaction.
One of the key goals of Konducter is to provide guests with precise predictions on when their orders will be ready, thereby reducing anxiety and enhancing their overall experience. In the world of fast-paced dining and instant gratification, setting accurate expectations is crucial. Konducter’s innovative use of technology aims to keep guests informed, from the moment an order is placed to when it’s ready to be enjoyed, fostering a more trusting and enjoyable dining experience.
Looking ahead, Rick Elliott envisions a future where artificial intelligence and machine learning play integral roles in maximizing kitchen efficiency and menu optimization. Konducter not only plans to refine its kitchen orchestration system but also to explore predictive analytics for menu planning and order management. The goal is to offer a seamless, integrated experience for both restaurants and their customers, potentially transforming the entire industry in the process.
For those interested in staying updated on Konducter’s journey or wishing to contribute to the project, Rick Elliott encourages visiting the project’s website and connecting with him on LinkedIn for the latest news and developments. As Konducter continues to push the boundaries of what’s possible in restaurant technology, its journey represents a beacon of innovation and a testament to the power of dedication and forward-thinking.
Our conversation with Rick Elliott offered a captivating look into the mind of a true innovator in the restaurant technology space. His journey, from drill rigs to digital dining, is a reminder of the transformative power of technology and vision. As Konducter moves forward, its potential to change the dining experience is boundless, promising a future where every meal is met with enhanced satisfaction and efficiency. Be sure to stay tuned for more updates from Rick and the Konducter team as they cook up a new era of restaurant technology.
In the rapidly evolving world of restaurant technology, Tabski stands out as a beacon of innovation. Founded by Jon Grayem, Tabski is redefining the dining experience for customers and restaurant owners alike with its cutting-edge digital ordering system. In a recent episode of the Restaurant Technology Guys podcast, Jon shared the journey of Tabski and how it’s set to change the game for food establishments across the board.
The Genesis of Tabski
Jon’s path in the tech space began straight out of college, initially dipping his toes in the payment sector of the restaurant industry. His career trajectory took a pivotal turn when he encountered a local brewery that was exceptionally satisfied with its payment processor, a rare sentiment in the industry. This encounter led Jon to venture into restaurant software sales, ultimately paving the way for the inception of Tabski.
Tabski: Bridging Technology and Hospitality
What sets Tabski apart is its focus on enhancing the customer experience through technology. Unlike traditional POS systems that are primarily built with restaurant operations in mind, Tabski adopts a consumer-first approach. Jon highlighted a common annoyance in dining — the inconvenience of waiting in separate lines or splitting up with companions to order from multiple vendors in a food hall. Tabski addresses this pain point head-on, allowing customers to order from multiple vendors within a food hall using a single payment transaction, thereby streamlining the process and vastly improving the customer experience.
The Drive for Efficient Service
Tabski is not just about facilitating easier orders. It’s a bridge between efficient service and customer satisfaction. Jon shared an example of how Tabski’s technology can prevent common dining disruptions, like finding out a dish is sold out after you’ve ordered it. Their system allows kitchen staff to instantly reject orders for out-of-stock items, keeping customers informed in real time and ensuring smoother operations.
The Future of Restaurant Ordering
Looking ahead, Jon is excited about the future of Tabski and the broader potential of digital-first approaches in the restaurant industry. From omni-channel ordering—where a single platform can handle orders from QR codes, online, or POS systems—to multi-vendor kiosks and server handhelds, Tabski is poised to offer a versatile solution that caters to all dining scenarios.
How Restaurants Can Adapt
For restaurant owners looking to adapt to this digital revolution, Jon suggests starting with a Tabski product demo to fully understand how the platform can be tailored to their specific needs. The goal is to not only streamline operations but also elevate the dining experience in ways that align with modern consumer expectations.
Conclusion
As the restaurant industry continues to evolve, embracing technologies that prioritize both efficiency and customer satisfaction will be key. Tabski is at the forefront of this movement, offering a glimpse into a future where dining out is synonymous with convenience, speed, and enjoyment. For restaurateurs and diners alike, Tabski is not just a solution; it’s a step toward a more connected and enjoyable dining world.
To learn more about how Tabski can transform your restaurant or food hall experience, visit tabski.com. As the landscape of dining continues to change, technologies like Tabski remind us that the heart of hospitality remains the same: providing unforgettable experiences for every guest.
In the rapidly evolving landscape of the restaurant industry, technology has taken center stage as both a catalyst for growth and an essential tool for managing complexity. In a recent episode of the Restaurant Technology Guys podcast, host Jeremy Julian sat down with Vishal Agarwal, founder and CEO of It’s a Checkmate, to discuss the revolution in digital ordering and how restaurants are adapting to meet their customers wherever they are—be it online, through an app, or beyond.
The conversation kicked off with a look into the journey of It’s a Checkmate, an innovative solution designed to streamline the chaos of digital ordering. Vishal Agarwal shared insights into the company’s mission: enabling restaurant operators to extend their menu presence across a multitude of digital channels without jeopardizing operational efficiency. From major brands like Wendy’s and Buffalo Wild Wings to local mom-and-pop shops, It’s a Checkmate has been instrumental in integrating digital ordering systems directly into point of sale (POS) systems, simplifying restaurant operations across the board.
“The digital channels as a whole are exploding,” Agarwal observed, noting the proliferation of ordering platforms beyond the traditional first and third party experiences—kiosks, CarPlay, and even social platforms like Facebook Messenger are emerging as vital channels. The challenge, however, lies in managing this digital explosion without overwhelming the very fabric of restaurant operations.
Jeremy Julian delved deeper, requesting Agarwal to unpack the complexity behind managing multiple digital ordering channels. What surfaced was a nuanced conversation on the operational challenges and opportunities presented by digital diversification. Agarwal illustrated the daunting task faced by kitchens when orders flood in from myriad sources, often in inconsistent formats. It’s a Checkmate’s solution? “Make your kitchen operations efficient,” Agarwal stated, emphasizing the importance of transforming all orders into a uniform format recognizable by the kitchen staff, regardless of their digital origin.
Both Agarwal and Julian highlighted an often-overlooked aspect of digital ordering: setting realistic expectations with customers about delivery times and managing kitchen capacity effectively. Agarwal shared insights into It’s a Checkmate’s efforts in capacity management, discussing how they are working with clients to deliver accurate wait times based on real-time kitchen capacity, thereby enhancing the customer experience.
A long-standing issue that was discussed is the dreaded “tablet hell”—the scenario where a restaurant’s counter is cluttered with various tablets for different delivery services. This not only causes operational headaches but can also impact the dining experience, as noted by Julian who recounted a personal experience where incessant tablet notifications disrupted his meal. Agarwal reassured that It’s a Checkmate is committed to providing solutions that integrate seamlessly with restaurants’ existing systems, avoiding such pitfalls.
The conversation then ventured into the future, touching upon the potential of voice ordering and other emerging technologies in transforming customer interactions. Both Julian and Agarwal expressed optimism about the role of voice AI in ordering systems, acknowledging the need for continued innovation to integrate these solutions smoothly into restaurant operations.
As the podcast wrapped up, it was clear that the collaboration between technology providers like It’s a Checkmate and restaurant operators is pivotal in navigating the complex landscape of digital dining. The insights shared by Vishal Agarwal serve as a testament to the ongoing journey toward operational efficiency and customer satisfaction in the restaurant industry.
For restaurant owners grappling with the challenges of digital ordering, It’s a Checkmate offers a beacon of hope—a promise of streamlined operations, satisfied customers, and ultimately, a thriving business in the digital age.
Introduction
Have you ever wondered about the journey your coffee takes from the farm to your cup? Our latest podcast discussion explores this journey, featuring a stimulating conversation with the co-founders of “One Big Island in Space”, a project aiming to reshape the coffee industry with a more sustainable, ethical approach, and Jeremy Julian, the host of The Restaurant Technology Guys.
Social-Economic Impact of Coffee Production
With Michelle and Bob Fish at the helm, “One Big Island in Space” is a passion project focused on transforming the way coffee is grown and sold. They started their journey after realizing the coffee industry’s current state, where many coffee farmers are exploited, facing severe economic struggles, and the planet is being negatively impacted due to deforestation and the use of harmful pesticides.
The Journey towards Sustainability
Michelle highlights how they found common ground with a few coffee farmers who shared the same vision for sustainable farming practices. While their journey was challenging and filled with unexpected discoveries, it was fulfilling as they got to connect and learn from the farmers themselves. They spent days visiting the farms, assessing the farming practices, and working with farmers to improve their operations.
Boots on the Ground
Bob emphasizes the need for their approach of “boots on the ground,” which involves visiting the farms personally to witness the operating conditions firsthand. He explained how this approach helped them to vet the farms, ensuring they took care of both people and the planet equally. Their approach includes looking into housing conditions for workers, the fair treatment of employees, and their investment in the local community.
Impact on Local Communities
Our guest speakers explained that their venture sought a “core values fit” with the farmers they work with. Michelle highlighted that they were not merely looking for coffee producers but were more interested in aligning with those who matched their values of sustainable farming, fair working conditions, and commitment to the local community.
The Future of Coffee Production: A Sustainable Vision
Michelle and Bob shared their ambitious vision for the future – they intend to be 100% farm direct by 2028. They acknowledge that this is a daunting task as the amount of coffee they need to find increases annually due to Big B’s rapid growth. However, they remain committed to their mission.
Their goal is to connect all the coffee drinkers to “the name, the face and the place” behind each cup of coffee. They believe in the power of consumers to drive change in the world, especially when they understand their impact on the lives of the people growing the coffee.
Conclusion
The discussion with Michelle and Bob revealed a compelling picture of the coffee industry’s realities and the need for sustainable farming practices. In the face of these challenges, they are leading the way with “One Big Island in Space,” a model that paves the way for more responsible, ethical coffee consumption while uplifting communities around the globe.
By putting people and planet first, they are setting the stage for a more sustainable, equitable coffee industry, one cup at a time.
Don’t miss out on this fascinating dialogue about reshaping the coffee industry. Join The Restaurant Technology Guys podcast and stay updated with the latest insights and tips to help you run your restaurant better.
In any restaurant, inventory management plays a pivotal role in seamless operations. However, conducted traditionally, it can be time-consuming and prone to errors. That’s where Nomad-Go steps in. In this blog post, as Jeremy Julian converses with David Greschler, the Co-founder and CEO of Nomad-Go, we explore how this company is transforming the inventory management of the food service industry with its innovative technology.
Nomad-Go brings the future to inventory count. The co-founder, David Greschler, merged his lifelong passion for computers with a commitment to address the primary challenges of inventory counting: its inefficiencies and inaccuracies. Nomad-Go harnesses the power of artificial intelligence (AI) to simplify inventory management tasks, make them faster and more accurate.
The Nomad-Go app, compatible with iPhone or iPad, is designed to scan any inventory environment swiftly with nearly 99% accuracy. From Metro shelves packed with various items to walk-in fridges, the app adapts to any environment.
Upon scanning, the app uses computer vision to identify the items in the inventory – whether it’s ketchup, lemonade, or anything else. The spatial intelligence of the app recognizes the volume of each item, giving users precise and instant feedback. The system operates Edge AI, meaning all the inference work gets done on the device, lightening the network load.
Integrating Nomad-Go into the inventory count process reduces time taken in managing stock and simplifies daily operations. With its innovative technology, the company aims to make the inventory count a hassle-free and, perhaps, an enjoyable task.
The flexibility of Nomad-Go is displayed as it caters to different inventory scenarios – from standard ordering necessities, preparation for make lines to more complex processes like capacity planning.
While the automation of the inventory count process greatly simplifies tasks, the need for human intervention remains. Whether it’s dealing with substitutions of items or rectifying any inconsistencies during the process, the human-touch remains invaluable.
Nomad-Go understands the importance of this human role and has built-in features for manual adjustments. This real-world flexibility allows for an effective inventory system that accounts for all unpredictable scenarios within the restaurant environment.
A big advantage is that Nomad-Go plays well with existing inventory systems. Whether it’s sending data to these systems or reconciling forecast to actual numbers, the app can do it seamlessly.
David Greschler’s vision for Nomad-Go extends further than being an application, he aspires for it to become the ‘Google of counting’ – irreplaceable and indispensable. As the company grows, Greschler sees the technology moving beyond the food service sector and into spaces like retail and healthcare.
In conclusion, Nomad-Go stands at the forefront of inventory management enhancement. Through its innovative AI-based system, it promises to boost efficiency, accuracy, and overall inventory control for businesses, thereby reducing food waste and optimizing profit margins. The integration of Nomad-Go marks a step into the future of the food service industry, bringing paper and pencil inventory counting methods into the realm of obsolescence.
Nomad Go | Transform Your Inventory Management (nomad-go.com)
Instant Financial is a leader in the FinTech industry, transforming age-old financial practices and uncomplicating payroll systems. In a recent podcast, Jeremy Julian interviewed Tal Clark, CEO of Instant Financial. They discussed the company’s solutions, features and impact in the restaurant industry. They talked about the importance of facilitating access to earned wages and tips and how Instant Financial is helping democratize finances.
The financial landscape, particularly in the restaurant industry, often presents challenges for employees. One significant challenge is traditionally bi-weekly or monthly paycheck cycles, leaving those living paycheck-to-paycheck in limbo.
Clark introduced Instant Financial’s solution to this problem by providing access to earned wages on demand. He argues that allowing employee’s access to their earnings when they want it would offer a way to address potential emergencies and avoid resorting to unfavorable options like payday loans, borrowing from family or friends, working extra shifts, or selling personal belongings.
When the conversation turned to FinTech, a term often misunderstood or misapplied, Clark provided a simple yet effective definition. In his words, FinTech is about “using technology in the financial space to enable access, for consumers and businesses, and improve the way that people receive and send payments.”
Instant Financial’s solutions are all about providing employees with access to their earnings in an efficient and cost-effective manner. This includes both earned wages and tips. For earned wages, Instant Financial provides offers to the employees based on hours worked that they can choose to accept via the Instant app.
For tips, the methodology is different, as 100% of the tips are available for payout. The management of tip distribution to each employee is straightforward. The company uses census data to identify who has earned a share of the tips, and a simple allocation process ensures the right staff member gets their fair share.
Instant Financial is ambitious about moving away from traditional payroll systems and replacing them with more flexible and friendly solutions. Today, we are witnessing how Gen Z and Millennial populations are turning to ‘neo-banks’ like Cash App and Chime for convenience and freedom. As Clark mentions, these new banks are the “fastest growers” in terms of account openings. That being said, products like Instant Financial serve as an important transition point from traditional payroll to on-demand payroll systems.
Instant Financial is at the forefront of a significant shift in payroll and tipping practices. Their solutions not only offer financial relief to employees living paycheck to paycheck but are also driving an essential change in how we perceive and handle payroll systems, making them more efficient, equitable, and user friendly.
The future of payroll and wage access is evolving, and it’s companies like Instant Financial that are leading the charge. As the traditional models of wage distribution continue to phase out, it’s an exciting time to witness the rise of such innovating, empowering solutions. In the wide ocean of financial choices, Instant Financial surely stands out as a beacon for positive change.
Check them out at Earned Wage Access, Free of Fees | Instant Financial
