In this episode of the Restaurant Growth Show podcast, celebrated speaker, coach, and author Jason E. Brooks shares insights on the importance of investing in training to improve profitability and team performance. Jason discusses strategies for developing a consistent and adaptable training program that aligns with business goals, the significance of annual training evaluations, and the role of technology in enhancing training efficiency. He emphasizes creating a never-stop-training culture, delegating responsibilities to foster leadership among team members, and the unique approach of preparing employees for transitions, even when leaving for other opportunities. Key takeaways include the imperative of aligning training with business objectives, utilizing technology like Chick-fil-A for consistent training outcomes, and maintaining a focus on long-term benefits of well-invested training programs.

00:02 Introducing Jason Ebrooks: Transforming Leadership in Restaurants

00:37 The Power of Consistency and Transparency in Business

01:29 Embracing the Walk-In Cooler Moments: A Chef's PSA

02:45 Investing in Training Without Harming the Bottom Line

07:23 The Never-Stop Training Culture: Building a Strong Team

10:34 Creative Resource Allocation and Continuous Training Impact

16:35 Adapting Training Programs for Flexibility and Growth

20:54 The Importance of Offboarding and Continuous Learning

23:04 Closing Remarks and Where to Connect with Jason Ebrooks

This episode features a discussion with Jason Brooks, author and hospitality veteran, who recently attended the bar and restaurant expo in Las Vegas. He shares insights into the latest trends in the restaurant industry, including the importance of mindset in leadership and the different innovations showcased at the expo. Key topics include dynamic pricing, the significance of storytelling in branding, and the latest technologies like Draft Top Pro. Jason also discusses the shift towards mocktails and premium tequilas, emphasizing the industry's focus on profitability, people development, and technological advancement to adapt to changing consumer behaviors post-pandemic.

00:55 Diving into the Bar and Restaurant Expo in Las Vegas

01:04 Keynote Insights: Leading with the Right Mindset

01:33 Exploring the Expo: Trends, Tea, and Tech

02:43 The Entertainment Scene at the Expo

04:42 Profitability and Innovation: Themes of the Expo

06:56 Top Takeaways from the Expo: Profits, People, and Storytelling

08:54 Spotlight on New Technologies: From Menus to Draft Top Pro

12:24 Environmental Considerations and Innovations

15:27 Mocktails and Premium Tequila: Beverage Trends

17:41 Looking Forward to Future Expos and Industry Growth

This episode of The Restaurant Growth Show features Robert Kluger, Chief Development Officer at Kura Sushi USA, discussing the brand's rapid expansion, technology-driven dining experience, and customer engagement strategies. Kura Sushi USA, known for its robot servers and conveyor belt sushi, has grown significantly since its U.S. launch in 2009. Kluger shares insights into the company's history, the role of technology in enhancing the dining experience, and strategic collaborations with popular franchises. Additionally, the discussion covers Kura Sushi's approach to customer satisfaction, loyalty programs, and the impact of technology on both front-of-house and back-of-house operations. Kluger also touches on Kura Sushi's recent foray into third-party delivery services and hints at future expansion plans.

00:02 The Rise of Kura Sushi USA: Innovation and Expansion

02:02 Behind the Scenes: Technology and Customer Experience at Kura Sushi

05:42 Exploring Kura Sushi's Unique Collaborations and Loyalty Programs

08:06 The Future of Dining: Automation, Expansion, and Customer Engagement

12:45 Kura Sushi's Strategy for Growth and Customer Satisfaction

15:54 Expanding Horizons: Kura Sushi's Plans for Delivery and International Growth

To find a restaurant near you check out https://kurasushi.com/ and follow them on social at Kura Sushi USA

Instagram: @kurasushi_usa

Twitter: @kurasushi_usa

Facebook: @kurasushiusa

TikTok: @kurasushiusa

Jose introduces geofencing as a powerful technology for restaurants to engage customers with special offers the moment they enter a designated virtual area. Highlighting its effectiveness, Jose explains how geofencing surpasses traditional email marketing with a high open rate. Beyond marketing, geofencing is shown to optimize restaurant operations by alerting kitchens to prepare orders as customers approach, reducing waste and ensuring fresh, timely meals. Further, the strategy includes outsmarting competitors by targeting potential customers near rival locations with persuasive deals. Overall, geofencing offers a threefold benefit to restaurants: personalized marketing, operational efficiency, and competitive advantage.

00:00 Introduction to Geofencing for Restaurants

00:21 The Power of Timely Messages

00:29 Optimizing Operations with Geofencing

00:54 Outsmarting the Competition

01:13 The Triple Advantage of Geofencing

01:37 Closing Remarks

In this episode, we welcome Shawn Walchef, entrepreneur and owner of Cali BBQ, who shares his insights on leveraging dynamic pricing to grow a restaurant business. Shawn discusses his journey with Cali BBQ, the use of dynamic pricing on platforms like Uber Eats and DoorDash, and the impact it has had. He explains the difference between dynamic and surge pricing, emphasizing the importance of incremental price changes based on supply and demand. Walchef also dives into the challenges and opportunities of communicating pricing strategies to customers, the benefits of avoiding high traffic periods, and how technology can enhance customer loyalty and restaurant operations. The discussion also covers the broader implications of technology in the restaurant industry, from ghost kitchens to digital hospitality, urging restaurateurs to embrace change and stay innovative.

00:13 Introducing Shawn Walchef: A Disruptor in the Restaurant Industry

01:27 Exploring Dynamic Pricing with Shawn Walchef

02:23 The Media's Take on Dynamic Pricing and Its Impact

06:07 Communicating Price Changes and Building Trust

13:34 Leveraging Technology for Better Customer Experience

14:54 Embracing Digital Transformation in the Restaurant Industry

18:00 Shawn's Invitation: Connect and Collaborate

In this episode of The Restaurant Growth Show, the hosts discuss the pivotal role of Internet of Things (IoT) technology in transforming the restaurant industry with Sabina Campbell from restaurantsupply.com. They delve into the use of smart fridges, intelligent packaging, and IoT devices to reduce food waste, save money, and enhance operational efficiency. The conversation covers the various types of sensors, such as pH and ethylene, for monitoring food freshness through the entire supply chain, and how these technologies can predict spoilage and improve inventory management. Additionally, wearable tech for monitoring hygiene practices and intelligent packaging to extend food shelf life are explored. The discussion also touches on the challenges and benefits of integrating such technologies in restaurants, including cost implications of eco-friendly packaging and the potential of IoT to offer real-time insights, reduce waste, and elevate food safety. The episode concludes with insights into the future of restaurant technology and its impact on sustainability and operational efficiency.

00:35 Exploring IoT Technology in Restaurants

03:30 The Future of Food Safety and Sanitation

12:09 The Impact of Smart Technology on Food Supplies

14:38 Wrapping Up and Connecting with Sabina

Jose discusses the impact of AI technologies on restaurant operations following the Wendy's debacle. He highlights four main areas where AI is beneficial: enhancing food safety and online reputation through predictive technology, optimizing capacity management for better customer service, automating marketing efforts to effectively engage customers, and streamlining tip distribution to ensure fairness and reduce stress among employees.

00:00 Navigating the Noise: The Wendy's AI Debacle and Beyond

00:24 Exploring AI's Role in Food Safety and Operations

01:01 Capacity Management: AI's Answer to Kitchen Efficiency

01:51 Revolutionizing Marketing with AI Automation

02:31 Automating Tip Distribution: A New Frontier for AI

03:15 Conclusion: The Future of AI in Restaurant Management

In this episode the hosts welcome Matt Smolin, CEO and co-founder of hang.com, a cutting-edge omni-channel solution for brand loyalty. Matt shares his journey from finance to technology and how Hang is changing the loyalty game for restaurants by leveraging technology like AI, personalization, and gamification. He explains how traditional loyalty models are evolving beyond simple point systems, offering customers memorable experiences and personalized rewards. The conversation also covers how hang.com addresses the challenges restaurants face in understanding customer behavior across different platforms, especially with third-party delivery services. Matt touches on the potential of AI in creating more dynamic and customer-centric loyalty programs, and how hang.com empowers marketers to be more creative and impactful in their strategies. The episode concludes with insights into the future of loyalty programs and a quick plug for hang.com.

00:23 Meet Matt Smolin: From Finance to Tech Innovator

01:26 The Birth of Hang: Revolutionizing Loyalty Programs

03:10 Why Hang Shines in the Restaurant Industry

05:40 Personalization: The Future of Customer Loyalty

09:35 Gamification: Making Loyalty Fun and Engaging

14:36 The Power of AI in Crafting Personalized Experiences

18:29 Hang: A Loyalty Program for Every Restaurant

19:54 Redefining Loyalty: A Fresh Perspective

In today's episode, the focus is on Wendy's introduction of digital menu boards and dynamic pricing, a move that was misleadingly compared to 'surge pricing' by mainstream media. This episode aims to clear up misconceptions, highlighting the differences between the two and emphasizing the benefits of such technology for restaurants. It discusses the potential of dynamic pricing to help manage costs, reduce food waste, and enhance customer service through better resource management and promotions. Jose argues that dynamic pricing not only serves to make operations more efficient but also to improve the dining experience by addressing the challenges of peak hours and food waste, ultimately making restaurants more competitive and sustainable.

00:01 The Misunderstanding of Dynamic Pricing in Restaurants

00:42 The Media Frenzy and Public Reaction

01:06 The Future of Restaurant Technology and Dynamic Pricing

01:51 Benefits for Restaurateurs: Beyond Profits

02:25 Improving Customer Experience and Managing Food Waste

03:11 Dynamic Pricing's Role in Staffing and Efficiency

03:27 Wrapping Up: A Dynamic Day Ahead

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/