This episode of the Restaurant Growth Show podcast features a deep dive into brand management and crisis communications in the wake of Wendy's PR mishap concerning surge pricing. Matt Platt, CEO of America's Best Restaurants, discusses the impact of media misconceptions, the importance of dynamic pricing for restaurants, and how to effectively manage a brand's image during potentially damaging situations. Through anecdotes and expert advice, Platt emphasizes the value of authenticity, strategic communication, and staying abreast of technology and market trends to mitigate backlash and maintain a strong brand identity.

00:00 Welcome & Introduction: Navigating Brand Management Challenges

00:43 Unpacking the Wendy's PR Fiasco: Insights and Analysis

01:47 The Power of Dynamic Pricing in Restaurants

04:00 Turning Bad Publicity into an Opportunity

09:12 Embracing Your Unique Identity and Brand Voice

11:27 Staying Ahead: The Importance of Adapting to Market Trends

18:52 Navigating the Perils of Going Viral for the Wrong Reasons

https://mattplapp.com/

In this episode of the Restaurant Growth Show podcast, we welcome Jason E. Brooks, a seasoned hospitality professional with over 20 years of experience, ranging from a sous chef to a corporate vice president of operations. Brooks discusses his new book, 'Every Leader Needs Followers', focusing on transforming restaurant managers into hospitality leaders. He shares insights from his promotional book tour, the vital role of adaptability, accountability, and culture in leadership, and the importance of not treating customers as problems. Additionally, Brooks touches on the use of artificial intelligence in training and the potential benefits of dynamic pricing strategies. The episode concludes with Brooks' philanthropic goal to donate $30,000 to Giving Kitchen and encourages listeners to contribute towards the cause by purchasing his book.

01:06 Guest's Journey into the Podcast World

02:44 Insights into the Restaurant Industry

05:23 The Importance of Communication in Leadership

09:35 Common Mistakes in Restaurant Management

20:17 The Role of Artificial Intelligence in Hospitality

24:22 The Story Behind 'Boo Boo Sugar'

28:14 Giving Back to the Industry: The Giving Kitchen Initiative

33:05 Conclusion and Final Thoughts

In this episode of the Restaurant Growth Show podcast, the hosts engage in a fascinating discussion with acclaimed food reporter and author, Corey Mintz. They delve into the intricacies of dynamic pricing in restaurants and how it can impact profitability. Corey shares his insights on the humiliation faced by fast-food chain Wendy's due to their mishandling of the dynamic-pricing announcement. The hosts and Corey also discuss the potential backlash restaurants may face from customers if dynamic pricing is not implemented transparently and with consideration for customer trust. The discussion extends to issues like tipping, AI technology in drive-thrus, and the importance of restaurants reassessing their pricing strategies routinely. Towards the end, Corey talks about his personal journey and experiences with food, including his challenge of eating everything on the Tim Hortons menu.

00:34 Corey Mintz's Unique Food Experiences

02:54 Engaging Kids with Food

04:22 The Future of Dining Out

09:11 The Impact of Dynamic Pricing

09:27 The Wendy's Debacle

13:54 The Transparency of Dynamic Pricing

19:06 The Future of Dynamic Pricing

This episode examines how recent changes in legislation altered the gig economy, particularly focusing on the impacts witnessed in Seattle and potential effects of British Columbia's Bill 48. The video discusses the unintended consequences of Seattle's law aimed at bettering gig workers' pay and working conditions.

Although the law had noble intentions, it eventually led to higher costs for restaurants, increased prices for customers, reduced online orders and potential job losses. The downside revealing that beneficial intentions do not always manifest beneficial outcomes.

Additionally, the episode implores all stakeholders, including governments, companies, gig workers, and third-party delivery platforms, to collaboratively participate in future legislation processes, ensuring a balance between workers' rights and business needs.

Finally, the episode provides advice for restaurateurs on how to adapt to the changing gig economy landscape and stay updated on new laws and their impacts.

00:00 Introduction to the Gig Economy

00:16 The Impact of Seattle's New Law on Gig Workers

00:30 The Unintended Consequences of Good Intentions

01:47 The Importance of Stakeholder Involvement in Legislation

02:46 A Warning to British Columbia: Learn from Seattle's Mistakes

03:16 The Role of Third-Party Delivery Companies in the Gig Economy

04:03 The Responsibility of Government and Corporations

04:23 Advice for Restaurateurs Navigating the Gig Economy

04:50 The Future of the Gig Economy

05:03 Conclusion: The Future is What We Make It

In this episode, hosts Gordon and Jose discuss issues plaguing the restaurant industry, including labor shortages and customer expectations. They analyze a New York Times article by food reporter Corey Mintz, who proposes solutions related to tipping policies and operational models. The hosts also discuss how technology, like artificial intelligence in dynamic pricing, can be leveraged to improve profitability. They take into account examples of businesses implementing non-tipping policies and the importance of adopting innovative strategies to deal with dwindling profit margins and labor shortages.

00:00 Introduction: The Problem with Your Favorite Restaurant

00:27 Meet the Hosts: Gordon and Jose

02:30 The Current State of the Restaurant Industry

02:41 Workforce Issues and Management Challenges

11:03 Proposed Solutions: Rethinking Tipping and Customer Expectations

15:18 Dynamic Pricing: A Technological Solution

18:56 Conclusion: Embracing Change for a Sustainable Future

Article referenced:

https://www.businessinsider.com/restaurants-america-eating-out-crisis-your-fault-labor-shortage-tipping-2024-2

This episode discusses the rise of robotics in the restaurant industry, highlighting how a McDonald's in Texas is now almost fully operated by robots. The host, Jose, notes the challenges driving this shift, such as rising wages and a tight labor market. The video also explores the implications of robotics for independent operators and smaller chains, suggesting that partnerships with tech firms could make automation affordable and scalable. Jose emphasizes the importance of innovation in the restaurant industry and encourages small establishments to consider automated solutions, like AI-driven customer service and robotic kitchen assistants. Although mainstream implementation of robots may still be a decade away, Jose advises restaurants to start planning for such eventualities.

00:41 The Motivation Behind the Robotic Shift

00:51 The Impact on Smaller Players

01:01 Examples of Automation in the Industry

01:12 The Future of Robotics in Restaurants

02:03 Conclusion: Embracing Innovation

This podcast dives into the ways restaurant operators can overcome current challenges, discover new revenue streams, and utilise technology. The hosts are joined by Sabina Campbell, the director of SEO and e-commerce for RestaurantSupply.com. They discuss the future of restaurant supply chains and how businesses can adapt to upcoming changes. They also talk about modernizing the kitchen, dealing with staff shortages, exploring innovative trends for new revenue sources, and how data analysis is changing decision-making process in the restaurant industry. The discussion covers latest technology trends such as IOT solutions in restaurants and more focus on customer experiences and how it's transforming the restaurant industry.

01:17 Exploring the World of SEO and E-commerce

02:33 The Importance of Backlinking in SEO

03:00 Challenges and Adaptations for Restaurants in 2024

03:55 The Role of Technology in Modernizing Restaurants

07:24 Uncovering New Revenue Sources

11:02 The Power of Data in Business Decisions

12:17 The Future of Restaurant Supply Chain

In this episode of 'The Jose Report', host Jose explores the increasing significance of sustainability in the restaurant industry. He discusses how consumer preference for eco-friendly practices is leading to a revolution in dining, starting from the farm and ending up on the plate. The episode also highlights the rise of the farm-to-table movement and plant-based dining options, driven by a combined purpose of reducing carbon footprints and enhancing local economies. Jose further emphasizes the industry’s innovative practices against food waste and its shift towards biodegradable packaging. The episode ends with a call to action, encouraging listeners to continue pioneering ecological initiatives to not just enhance a restaurant's appeal, but also to contribute to the health of the planet.

00:32 The Journey Towards Sustainable Dining

00:56 The Rise of Plant-Based Dining

01:20 The Fight Against Food Waste

01:52 The Shift to Biodegradable Packaging

02:17 The Importance of Transparency in Sustainable Dining

02:28 Restaurants as Platforms for Change

02:39 Conclusion: The Role of Restaurants in Shaping a Sustainable Future

In this episode of the Restaurant Growth Show podcast, we are pleased to introduce restaurant author Jason E Brooks. Jason takes us through his impressive journey in the hospitality industry, which inspired his new book 'Every Leader Needs Followers, 10 Keys to Transform Restaurant Managers to Hospitality Leaders'. He discusses various aspects from mastering Key Performance Indicators (KPIs), to effective one-on-one restaurant meetings, to the importance of purpose and the significance of data in running efficient restaurants. Jason also shares his sense of purpose in meetings and his vision of leaving people better than he found them. The conversation also touches upon the influence of technology in the restaurant industry. Listen in for an enlightening and informative dialogue that pushes boundaries and promotes continuous evolution in the restaurant industry.

00:02 Meet Jason E Brooks: Restaurant Author and Leader

01:09 Jason's Journey in the Restaurant Industry

02:36 The Making of 'Every Leader Needs Followers'

03:54 The Transformation from Employee to Manager

05:39 The Importance of Data in Restaurant Management

07:59 The Power of Data Sharing in Restaurants

16:02 Effective One-on-One Restaurant Meetings

19:00 The Significance of Purpose in Restaurant Leadership

20:34 The Path to Achieving Your Purpose

23:26 Jason's Mission and Book Launch

In this episode, we dive into the concept of dynamic pricing in the restaurant world. The digital revolution has brought about this innovative strategy of flexible pricing, changing the way menus are crafted. Not only does it manage demand and inventory efficiently, but it also contributes to sustainability by reducing waste. With the help of AI and machine learning, real-time price adjustments based on various factors are now possible. However, the impact on customer loyalty and the importance of balancing profits spark conversation as dynamic pricing becomes more prevalent. The show concludes that dynamic pricing is a reflection of the industry's digitalization, paving the way for optimized, sustainable dining experiences.

00:00 Introduction to Dynamic Pricing in Restaurants

00:13 The Digital Revolution and Dynamic Pricing

00:41 Understanding Dynamic Pricing

00:58 Benefits of Dynamic Pricing

01:52 Dynamic Pricing and Customer Loyalty

02:06 The Future of Dynamic Pricing

02:34 Conclusion: Navigating the Future of Food