In this episode of the Restaurant Rockstars Podcast, I’m speaking with Ghost Kitchen veteran, Michael Liu of Just Kitchen. We discuss the new restaurant landscape, alternatives to dine-in, myths & truths of third-party delivery, adding brands to your existing menu, and how to lower your overhead.
In this episode of the Restaurant Rockstars Podcast, I’m speaking with Trial Attorney and Restaurateur Kevin Kelley of Kitchen + Kocktails. He is making a big splash in Dallas and Chicago – two incredibly competitive restaurant towns.
In this week’s episode of The Restaurant Rockstars Podcast my guest is Shawn Lalehzarian of www.theredchickz.com. He arrived in the US not speaking a word of English yet rose through the ranks from dishwasher to server to cook to manager. He then hopped on a plane, immersed himself in Nashville culture and came up with the magic formula for his chicken franchise!
During this most challenging labor crisis, now is more important than ever that you watch or listen to this episode of the Restaurant Rockstars Podcast. Some of our industry’s leading experts and operators give their best advice and practices on how to overcome this dilemma we all face.
We’re all suffering from the Labor Shortage, and now that business is booming, your staff is exhausted and getting burnt out. What’s the answer? Well, you might consider getting a restaurant robot! In this episode of the Restaurant Rockstars Podcast I’m speaking with Juan Higueros Co-Founder and Chief Operating Officer of Bear Robotics, the creator of “Servi”, the restaurant robot.
Our biggest challenge as operators remains the labor crisis, so now is more important than ever that you watch or listen to this episode of the Restaurant Rockstars Podcast. Some of our industry’s leading experts and operators give their best advice and practices on how to overcome this dilemma we all face.
Any restaurant that increased sales 40% when the pandemic first hit, and then broke their all-time sales record for year-end 2020, deserves our attention! They were named “Top 500” Performing Chains by Nation’s Restaurant News. What are they doing? What can WE learn from them to be more successful in our own place?
in this week’s episode of the Restaurant Rockstars Podcast, I’m speaking with Jeremiah Chapman, a chemical engineer by trade who invented a product that can save your restaurant up to 25% on your Frying Costs. It’s an environmentally friendly plant-based “pod” that you simply put in your fryer baskets overnight.
As restaurateurs, we must stay relevant to our consumer and consistently deliver convenience, value, quality and service. Countless businesses and successful companies that once dominated their industries and didn’t evolve, no longer exist. Don’t let this happen to your operation.
Rarely do I find a man still working his restaurants 50 years on with the same energy, passion and creativity that led to 26 different restaurants. Imagine building these brands, developing the concepts, leading the teams and fostering the customer relationships. I’m speaking to the legend himself, Mr. Frank Guido. Now in his ‘70’s, Frank still works his four restaurants 7 days a week because as he puts it: “Your best customer is the one in the building”!