Jeremy Julian
Jeremy Julian
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 4000Continue Reading …
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 …
Join Jeremy and Savneet for the second time on the show where Savneet shared why they purchased the Menu product and how he feels it will continue to unify the customer experience for those using the PAR suite of products. Check them out at PAR – Single-Source POS, Data Management, & Loyalty Systems (partech.com) To Read the Full Transcript
About Pollo Campero Pollo Campero is a fast-casual restaurant chain focused on delighting guests with better-chicken-offerings. Through its flavor and quality, Pollo Campero offers a unique and convenient feel-good eating experience for individual, group/family, and catering occasions. Chicken entrees can be ordered either Campero Fried or Citrus-Grilled, bone in or boneless and paired with an array of fresh sides, drinks, and desserts for a complete meal. Pollo Campero started as a small family-owned restaurant in Guatemala in 1971 and has grown to one of the biggest chicken chains in the world. Initial investments range from $1,287,250 – $2,491,500*. For more information, visit https://camperofranchise.com/ Check out the full transcript here
As Yelp’s Small Business Expert and host of the Behind the Review podcast, Emily Washcovick has spoken to thousands of restaurant owners about the challenges they face and strategies they employ to overcome them – not to mention their perspectives on online reviews, both good and bad. Helping businesses succeed is Emily’s north star, and she believes that by taking an active role in their online reputation, business owners can foster deeper connections with customers. “Don’t fear the review” is a mantra – by not engaging with reviews, businesses are missing out on an incredible opportunity. In this conversation, Emily demystifies online reviews and offers a thoughtful perspective on how restaurants can leverage reviews for marketing and customer service transparency. Read full transcript here
