Restaurant Cooking Oil, Reinvented: RTI’s Alissa Partee | RTG Ep. 349
New RTI CEO Alissa Partee on the closed-loop restaurant cooking oil network behind 2.2 million pounds of fresh oil a day, why most restaurants still handle oil by hand, and…
Cracking Eggs in the Drive-Thru: Farmer Boys’ John Lucas | RTG Ep. 348
John Lucas of Farmer Boys on cracking eggs to order in a drive-thru, 30+ direct vendor relationships, why they refuse to be an LTO machine, and how a single ground-up…
RTG Insights – AI-Powered Forecasting: Cutting Food Waste Before It Starts
Food waste and a four percent swing in food cost can be hundreds of thousands of dollars. Here is how to use AI to forecast prep and purchasing, interrogate your…
The $30,000 Refund Nobody Caught: MachineQ’s Tom Woodbury | RTG Ep. 347
Prefer to read it? The full transcript of episode 347 is available, with speaker labels and section headings. The $30,000 Refund Nobody Caught: What Restaurant Data Is Really Worth Here’s…
Restaurant Scheduling, Fixed: How Shiftwerx Cuts the Chaos | RTG Ep. 345
Prefer to read it? The full transcript of episode 345 is available, with speaker labels and section headings. Ever been buried under the chaos of scheduling in your restaurant? If…
RTG Insights – The Truth About Kiosks in the Restaurant Industry: Why They Matter and How to Get Them Right
In today’s fast-paced restaurant industry, kiosks are often viewed as a controversial solution. Many believe they threaten jobs, while others herald them as a means to enhance customer experience. In…