Hey, welcome to the podcast where I, talk to amazing entrepreneurs and innovators who are changing the world with their ideas and products. In this episode, I chat with Osayanmo Osarenkhoe , the founder of ClearCOGS, a startup that uses AI to help restaurants optimize their food preparation and reduce waste. We discuss how he came up with the idea, what challenges he faced along the way, and what his vision is for the future of food service. Tune in and get inspired by his story!
Check them out at AI Ops and Reporting for Restaurants | ClearCOGS | United States
Today I have a special guest with me: David Eha from Restaurant Technologies Inc. He’s here to tell us how his company helps restaurants with oil management. You know, that stuff you fry your food in. Turns out, it’s not as simple as you might think. There are a lot of challenges and risks involved in handling, storing, and disposing of oil. That’s why Restaurant Technologies Inc. offers a smart solution that automates the whole process and makes it safer, cleaner, and more efficient. Sounds awesome, right? Well, let’s hear more from David himself. David, welcome to the show!
Join Jeremy and Olga Lopategui where they talk about restaurant loyalty and how to maximize your brand message.
After 15 years in brand marketing and international franchise marketing at Pizza Hut, KFC and TGI Fridays, Olga noticed that restaurant chains were getting proficient at collecting customer data, yet the skill of using that data for marketing seemed to be lacking in many organizations. Restaurant Loyalty Specialists, a boutique loyalty consulting firm, was founded right then.
We offer expertise in Loyalty and CRM for restaurant chains. The key principle is simple: find out what your guests already like, then give them more of that – at scale – to drive sales. Our clients range from 20 to over 800 locations. We work with any modern loyalty and CRM platforms, although most clients utilize Punchh, Paytronix, or Personica.
Olga was born in Moscow, Russia, and has lived and worked in Europe, Asia, and the US in the course of her career. She holds a Harvard MBA and a Georgetown LLM.
Website link: https://www.restaurantloyaltyspecialists.com/
Meeting booking link: https://calendly.com/olga-lo/intro-or-networking-meeting?month=2022-06
In the ever-evolving landscape of the hospitality industry, the demand for exceptional experiences is at an all-time high along with record high staffing shortages. Over 500,000 jobs remain vacant each month. Corwin Carson, the visionary CEO of United Robotics Group, sees a unique opportunity to bridge the gap between the staggering job vacancies and the need for efficient and seamless service with cutting-edge advancements in robotics and automation. United Robotics Group’s pioneering vision embraces the notion that technology can be a catalyst for change rather than a threat to human livelihoods.
By combining the precision and reliability of robotics with the warmth and personal touch of human interaction, they aspire to create a harmonious balance that elevates the industry to new heights. As they strive to fill the void in a job market hungry for skilled workers, the company’s transformative endeavors hold the promise of reshaping the industry, empowering both employers and employees alike. With Corwin Carson at the helm, United Robotics Group is poised to lead the charge in revolutionizing the future of the hospitality sector. Check them out here United Robotics Group – The CobiotX company
Join Jeremy and Founder of Veggie Grill T.K Pillan where they talk about the shift from technology startup to becoming the largest plant-based chain in the country. In 2006, investor partners T.K. Pillan and Kevin Boylan began looking for the next big restaurant idea. Around the same time, the duo were personally experiencing the tremendous health benefits of a plant-based diet and were becoming more informed about the inhumane and unsustainable factory farming methods used to produce meat and dairy products. So, driven to take a stand and change American food culture for the better, the two teamed up with culinary expert Ray White to start Veggie Grill, a vegan restaurant based in Irvine, California. Today, as the largest plant-based QSR restaurant chain with 35 restaurants and 700+ team members across the country, Veggie Grill has empowered millions of customers to not only try vegan food, but to crave it. While all locations have been strictly corporate-owned up until now, the Veggie Grill brand is officially launching its franchise opportunity and giving entrepreneurs the opportunity to join the runaway leader in the exciting plant-based movement. Since being founded in 2006, Veggie Grill has expanded to include locations in California, Oregon, Washington, Illinois, Massachusetts and New York City.
Join Jeremy and Zack where they talk about why most feedback systems fail and how Ovation has changed the feedback game.
Voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation starts with a 2-question survey, is SMS-based survey, and works on- and off-prem. Through frictionless integrations with online ordering platforms and other methods, Ovation allows restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Learn more at www.ovationup.com