Restaurant Technology Guys https://validator.w3.org/feed/docs/rss2.html Catering: The Untapped Revenue Channel for Restaurants | RTG Ep. 330 Employee Benefits in Restaurants — Sven Jensen | RTG Ep. 331 Timber Pizza: From Food Truck to Franchise — Chris Brady | RTG Ep. 332 Menu Engineering: Data-Driven Design That Lifts Margins | RTG Ep. 333 Barry’s Bagels on Lean Franchise Growth | RTG Ep. 334 How Handel’s Ice Cream Stays Fresh — Jennifer Schuler | RTG Ep. 335 The Phone Is Costing You Thousands: AI Voice — Christian Wiens | RTG Ep. 336 Teriyaki Madness on Restaurant Tech — Aunna Macias | RTG Ep. 337 How Dog Haus Redefined the Franchise Model — Michael Montagano | RTG Ep. 338 Restaurant Oil Management, Rethought — Chris Hellmann | RTG Ep. 339 IoT in Food Service: Connected Restaurant Ops — Jay Fiske | RTG Ep. 340 Superfood Bowls at Scale — Jeff Finster | RTG Ep. 341 Five Rules of Leadership in Grocery Retail — Steve Black | RTG Ep. 342 How AI Is Transforming Drive-Thru Performance — Eric Lam | RTG Ep. 343 Turning One-Time Visits Into Loyalty: Guestologie’s Ryan | RTG Ep. 344 Restaurant Scheduling, Fixed: How Shiftwerx Cuts the Chaos | RTG Ep. 345 The $30,000 Refund Nobody Caught: MachineQ’s Tom Woodbury | RTG Ep. 347 Cracking Eggs in the Drive-Thru: Farmer Boys’ John Lucas | RTG Ep. 348 Restaurant Cooking Oil, Reinvented: RTI’s Alissa Partee | RTG Ep. 349 Don’t Mess With Breakfast: Inside The Big Biscuit — Chad Offerdahl | RTG Ep. 350 ConverseNow: Voice AI Built for Restaurants — Full Transcript | RTG Ep. 197 Craft Standard on Craft Cocktails at Scale — Full Transcript | RTG Ep. 166 Yelp for Small Business: Getting the Most From It — Full Transcript | RTG Ep. 160 Pollo Campero’s US Growth Story — Full Transcript | RTG Ep. 161 PAR Technology Acquires Menu: Unified Commerce — Full Transcript | RTG Ep. 162 Fat Boys Pizza on Growth — Full Transcript | RTG Ep. 168 Grégoire’s Culinary Hub Kitchen Model — Full Transcript | RTG Ep. 164 Takorean: Korean-Latin Fast Casual — Full Transcript | RTG Ep. 167 Best Served Podcast — Host Jensen Cummings — Full Transcript | RTG Ep. 173 Teriyaki Madness on Franchise Growth — Full Transcript | RTG Ep. 174 Bright Loom: A Customer Data Platform for Restaurants — Full Transcript | RTG Ep. 169 Shuckin’ Shack on Coastal Franchise Growth — Full Transcript | RTG Ep. 175 Brass Tap and Beef O’Brady’s on Franchising — Full Transcript | RTG Ep. 176 Tattle on Restaurant Guest Feedback — Full Transcript | RTG Ep. 177 Delivering the Digital Restaurant, Part 2 — Full Transcript | RTG Ep. 171 Toppers Pizza on Growth and Technology — Full Transcript | RTG Ep. 178 Save 15% with a GPO — Ufuk Soyturk, Accross — Full Transcript | RTG Ep. 180 Dynamic Pricing for Restaurants with Juicer — Full Transcript | RTG Ep. 179 Spoon.Tech on Making Training Fun — Daniil — Full Transcript | RTG Ep. 181 APICBase: Back-of-House Visibility — Full Transcript | RTG Ep. 170 ItsACheckmate on Third-Party Delivery Integration — Full Transcript | RTG Ep. 182 SoundHound: Voice AI for Phone, Kiosk and Drive-Thru — Full Transcript | RTG Ep. 183 Measuring Guest Experience — Zack Oates, Ovation — Full Transcript | RTG Ep. 185 Veggie Grill’s Plant-Based Growth — T.K. Pillan — Full Transcript | RTG Ep. 186 The Growth Story of XRG — CEO Randy Sharpe — Full Transcript | RTG Ep. 184 Margaritas Mexican Restaurants on Growth — Full Transcript | RTG Ep. 172 Restaurant Loyalty Specialists — Olga Lopategui — Full Transcript | RTG Ep. 188 Robotics in Restaurants — Corwin Carson, United Robotics — Full Transcript | RTG Ep. 187 Self-Order Kiosks — Hope Neiman, Tillster — Full Transcript | RTG Ep. 191 FasterLines.com on Restaurant Throughput — Full Transcript | RTG Ep. 192