DiscoverRestaurants Reinvented: Putting Growth Back on the Menu
Restaurants Reinvented: Putting Growth Back on the Menu
Claim Ownership

Restaurants Reinvented: Putting Growth Back on the Menu

Author: Qu

Subscribed: 11Played: 181


Shining a light on the change-minded Restaurant Leaders behind our favorite brands. Get inspired with innovative brand building, guest engagement, and revenue-driving strategies. Join host Jen Kern, long-time CMO, as she dishes with leading restaurant pros who are elevating their game and careers by staying agile in the face of uncertainty to help their brands shine and prosper.
62 Episodes
Join the man, the myth, the legend - Phil Crawford, CTO of CKE Restaurants, on how he’s using AI to drive better efficiencies for his brand and what he thinks “the store of the future” will operate like.Moments to Listen for: Harnessing technology more efficiently to save time (labor efficiency), extract data easier (personalization efficiency), and please guests (revenue efficiency)How CKE is using new AI technologies at the drive-thruHow CKE is using AI on the back end to build proactive algorithmsKitchen efficiency and optimization strategies The next generation - what they’ll expect True contextual personalizationTwo critical components of a healthy franchisor-franchisee relationshipGiving back through GiftAMealAbout the Star Wars figurines Related Episodes: Savory’s Growth Formula Starts with Data Ownership – Josh Boshard  The Future of Data Starts Here – Darien Bates  Here’s What Innovation Looks Like – Amir Hudda, CEO of Qu (Part 2 of 3) Related Assets: 2023 State of Digital for Enterprise Brands GiftAMealConnect with Phil on LinkedIn 
Josh Boshard, the COO of Savory, leads the Operations & Technology teams for their 10-brand portfolio. Since their first location in 2008, Josh + Savory have amassed a wealth of best practices that he shares openly in this episode. Key Moments to Listen for: A solid foundation of data ownership & APIs Integrating systems to drive local store performance Partners must share the data A/B testing best-of-breed systems Growth playbooks, benchmarks, and KPIs Restaurants must continually innovate and right now it’s all about AIState-of-the-art technology has no value without the right peopleStick-to-it-iveness makes things happenPutting owners’ goals & values firstRelated Episode: The Future of Data Starts Here – Darien BatesBurn it Down & Fail Forward Fast – Justin Keenen What Does it Mean to Go “Beyond POS” – Amir HuddaConnect with Josh on LinkedInLearn more about Savory 
If you’re wondering how to make sense of that ocean of data your restaurant is trying to wrangle, Darien has answers!Formerly the CTO at &Pizza, Darien’s new company, Fourtop Solutions, is all about helping restaurants organize and activate their data -- while encouraging humans to do the discovery of data and using technology to automate that discovery.Top Moments to Listen For: Technology is not a pre-packaged meal, it’s a set of ingredients with overlapping capabilities and core componentsStart by centralizing your data, or you’ll constantly be back-trackingDashboards are where data goes to die - they don’t make good use of data - humans do“There are no bad systems, only bad architectures”Data is like water and you have an ocean that needs structures and flowsLet robots be robots (automation) and humans be human (discoverers)The value of POS has been largely overlooked; it needs to be a hub to pull in centralized data Hart House is using Fourtop Solutions to deploy its employee-first operations Technology is not a purpose -- it’s a tool to accomplish something; start with your business objectives and then find the right-fit systems to support that. The future of automation and ChatGPTRelated Episodes: Burn it Down & Fail Forward Fast – Justin Keenen of Hart HouseMastering the Digital Dance – Michael Chachula, CIO, Fat BrandsHere’s What Innovation Looks Like – Amir Hudda, CEO of QuTrailblazin’ CTO Completes Full Tech Refresh in Under 1 Year – Dawn Gillis Freebirds World BurritoResources:“Dashboards is where data goes to die” by Darien BatesConnect with Darien on LinkedIn
The CIO of FAT Brands, Michael Chachula, brings the heat to our CTO Trailblazer series talking about all things technology, customer experience, marketing hacks, and how the restaurant world evolved from a show to a dance post pandemic. Are you dancing with your customers? Or still operating a static show? Hot Takes: Training your guests on effectively using all the available order channels is critical to improving order accuracy and avoiding defection. 5 Components of FAT Brands tech organization - Technology, Data, Security, Digital, and Tech Ops. Best of Breed, Distilled. (hint: it's a mutt). Best of Breed is what's best for you.Biggest barriers facing CIO/CTOs - security, talent pool, supply chainHottest trends - metaverse, bitcoinHow FAT is building a technology toolbox that's flexible,  future-proof and built on a solid foundation. Bolt-on is now glue-on. It's a living organism. The Vision (4 things) - Solid Foundation, Flexible Stack, Control of Data, Personalized Experiences.Don't give up your soul to pursue your dreams. Build a deep, rich network personally and professionally. Keep your people close, have fun at work, and include loved ones in your work travel!Michael's Advice - Listen and Love <3Related Episodes: Trailblazin’ CTO Completes Full Tech Refresh in Under 1 Year – Dawn Gillis, Freebirds Burn it Down & Fail Forward Fast – Justin Keenen, Hart HouseHere’s What Innovation Looks Like – Amir Hudda, CEO of Qu (Part 2 of 3)Connect with Michael on LinkedInLearn more about FAT Brands
Justin Keenen, CTO of Kevin Hart's plant-based QSR, Hart House is redefining the role of tech in restaurants with his burn-it-down, fail-forward mentality. Justin's willingness to embrace change in tech and use it to create a remarkable experience establishes him as a titan in the industry. Find out how Justin built his restaurant tech stack from the ground up to align with the Hart House brand vision. Key Moments to Listen For:Don't be afraid to burn it all down and start again. Fail forward. It's not legacy's fault that your restaurant tech hasn't been updated in 25 yearsDon't forget what you're running away from Tech is no longer optional in restaurants. It's a requirement Aligning tech with remarkability Best-of-breed vs all in onePutting your employees first Related ResourcesHere’s What Innovation Looks Like – Amir Hudda, CEO of Qu (Part 2 of 3)Trailblazin’ CTO Completes Full Tech Refresh in Under 1 Year – Dawn Gillis Freebirds World BurritoWho Comes First: The Employee or Guest? – Lauren FernandezListen Up … (to your employees) – LeBaron Meyers, NotMe SolutionsMaking Technology Invisible in the Restaurant – Amir Hudda CEO of Qu (Part 1 of 3)Connect with Justin on LinkedIn 
Dawn Gillis, CTO of Freebirds World Burrito, kicks off our new CTO series and we couldn't find a better pioneer in our space. In true trailblazin' in fashion, she joined the fast-casual concept and took the brand by storm, revamping the entire technology stack - including POS, KDS, Back of House, and Online ordering - in under a year.Dawn shares all her secrets and strategies for achieving the ambitious technology platform upgrade - as well as the early results she's achieved which are beyond impressive!Key Moments to Listen For:The process of replacing 25-year-old architecture and 10-yr old systems with new technology  Early results from the tech refresh with Qu > 98% decrease in training and labor hours; and 97% reduction in online ordering failures (lost transactions and sales)How to align your tech refresh with the brand valuesHow to sell your stakeholders on a new tech vision The most common barriers faced by restaurant CTOsWhy MACH mattersWhy being uncomfortable is a Good Thing! Related Episodes:Here's What Innovation Looks Like (Part 2 of 3) - Amir Hudda, CEO of Qu What Does it Mean to Go “Beyond POS” – Amir Hudda, CEO of QuArticle: POS is Dead, Right?Connect with Dawn on LinkedIn 
In this 3rd and final part of our mini-series, Amir Hudda, the CEO of Qu discusses the evolution of POS technology in the restaurant industry and what it means to go “Beyond POS.” Today, it's possible to build a platform from the ground up that will last for the next 20 years. The challenge is eliminating the mindset of fear restaurant operators have toward new technology.  Find out how a strong foundation of trust between restaurant operators and tech providers helps restaurants embrace new technology.  Key Insights 🎙️Beyond POS is: Uniforming the guest experience and driving operational efficiency by providing real data value. The data that flows in/from POS is more important than anything else for restaurant operators. Qu's system lets them make decisions in a quasi-real-time fashion allowing them to serve guests in-store and digitally in a more meaningful way.🎙️Out with the old. POS companies cannot survive by doing things the old way. Allowing restaurant brands to be more nimble and efficient in serving guests anytime anywhere and going beyond traditional ways of building technology is critical. 🎙️A glance back.  As with most companies, navigating the pandemic was difficult for Qu. Amir feels fortunate to have investors who put trust in them to innovate and a team who collectively stepped up to make these technology advancements happen.“The investment we made in our people and our technology is here to stay and will add value to our brand partners and our customers for a very long time.” 🎙️Looking forward.  "I'm excited to share everything we've built over the last 2 years. We've talked a lot about things like Notify and Edge Computing but there's a lot more to come and I'm looking forward to educating restaurants not only about what we created by why we created them." Related ResourcesMaking Technology Invisible in the Restaurant – Amir Hudda CEO of Qu (part 1)Connect with Amir on LinkedIn
In this 2nd part of our 3-part mini-series with Amir Hudda, the CEO of Qu, we discuss technology innovations that improve transaction speed, in-store redundancy, and uptime.  We dive into innovation areas like Edge Computing and how it helps reduce data loads (speed) when implemented on modern cloud architecture. We also discuss Voice Ordering and how Qu was "accidentally" led to integrate voice into our mobile reporting App, Notify. Bonus content: Learn how real-time POS data can drive pricing, promotion, and production optimization. Key Insights🎙️Removing technology as a burdenYou cannot afford downtime as a restaurant. You need technology with real-time capabilities and no lag times for optimal guest experiences and team member efficiencies. 🎙️The Definition of Edge Computing Edge Computing brings data  closer to the point of purchase, with deeper computing power to the store level. Results: Improved speed and redundancy.🎙️Experiments with Voice Ordering Voice ordering had multiple hops to the cloud and created lags for guests. We needed redundancy and speed. This was the genesis for looking into edge computing.🎙️Doubling Down on Innovation During the PandemicWhile many companies had layoff and less innovation, our investors asked us to innovate in a way that would help the restaurants come out stronger. Edge computing was integrated into our platform during this time. Related ResourcesMaking Technology Invisible in the Restaurant – Amir Hudda CEO of Qu (part 1)Notify: App that Saves Franchisees Time & MoneyHow Edge Computing is Revolutionizing Restaurant TechConnect with Amir on LinkedIn
In this 3-part mini-series, Jen interviews the CEO of Qu, Amir Hudda. We reflect on the past 2 years of sweeping industry changes and how we can collectively innovate to create a more sustainable and profitable future for restaurants. Technology is just one piece of that puzzle, but a larger one than ever before. Jen and Amir explore the historically tense relationship between restaurants & technology - and how to make it less “friction-filled” -  in this short and educational segment.Quotable Highlights: Margins, not people, have challenged the industry when it comes to adopting the best foundational technology The recent pace of change (and pandemic) forced many large restaurants chains to bolt new technology onto old legacy architectural foundations, creating more friction with operator and guest experiencesThe goal is: How do we make technology invisible in the restaurant? Frictionless experiences are not the best goal - LESS FRICTION is the more attainable goal. The pendulum swung too far for operators - from one tech provider to many - hoping we can get back to fewer moving parts for the restaurants to have to deal with. The pandemic created too many different tech stacks in the larger enterprise restaurant chains.The pace of tech adoption has been slower in our industry, but when it does happen with enterprise-level brands, it is very well thought out and planned. Innovation is essential, but we have to innovate collectively as an industry. We cannot have a meaningful impact if the innovation is not a collective effort. Not just one company or person here and there, all of us need to focus on innovation to move the industry forward more sustainably. Focusing on your #1 asset - People - is how you can have the biggest impact.  Related Episodes:One Lean Mean Restaurant Machine - Peter Wiley of Rapid Fired Pizza & Hot Head BurritosDelivering the Digital Restaurant - Meredith Sandland & Carl OrsbourneThe New Way to Do Employee Training - Rachel Nemeth, OpusResources: The Path Forward for Enterprise Restaurants - a Unified Commerce Platform. Connect with Amir on LinkedIn
If you want to hear what it’s like to open a restaurant in 2022 - listen to Kerry Fitzmaurice, Founder of Pure Grit BBQ.  She found her Chef on Instagram during the pandemic, started with selling sauces, then did pop-ups, and recently opened her first location in NYC in May. Not only is she reinventing what BBQ looks and taste like, but she’s on a mission to make it accessible and delicious for anyone -  carnivores, omnivores and plant-eaters!She shares her early journey with us, all the ups and downs, and the happy guest and team moments that make it all worthwhile.  Show Highlights Feeling excluded from eating BBQ at SXSW led her to start Pure GritPure Grit isn’t only for vegans, it’s for anyone that wants a delicious mealDiscovering her #1 selling item by accident (burning it!)The importance of being in the restaurant every day to see what’s happeningHow the NYC Restaurant community has embraced and supported herThe growing vegan fast-casual concepts - like Hart House How you can help!Connect with Kerry on LinkedIn hereLearn more about Pure Grit BBQRelated Podcasts:Who Comes First: The Employee or Guest? With Lauren FernandezWe’re In The People Business with Amir MostafaviHere’s How She Does It with Betsy Hamm
Do your employees feel safe speaking up? It’s time to stop avoiding the topic of workplace harassment and misconduct in restaurants. Abusive environments will not prosper or attract employees. If you really want to improve your culture and employee retention you need to do two critical things: Listen to your employeesEncourage them to speak up when harassment occursLeBaron Meyers, President of NotMe Solutions, is on a mission to improve work cultures and environments for employees. Their anonymous reporting app makes employees feel supported and heard.Show Highlights:Businesses who put employees first will thrive Most workplace harassment issues take 90 days to escalateReporting & addressing issues early de-escalates the problem Many people wait too long to speak up or address an issueEmployee reports give management an opportunity to step-upAcknowledge and respect employees who speak upHappy employees create happy customers NotMe is a platform that provides employees with a safe place to report and interact with management anonymously Connect with LeBaron on LinkedIn here Learn more about NotMeSolutionsRelated Episodes: Rachael Nemeth on The New Way to Do Employee Training Newton Hoang (7 Leaves Cafe) on The Straight Talk Employees WantLauren Fernandez on Who Comes First: Employees or Guests?Donald Burns on Self-Care 
Employee Training has been a big "miss" in the restaurant industry because the tools and techniques for training desk-less workers are dated or have not even existed . The way we train restaurant employees needs a whole new perspective, approach, and strategy. Enter Rachael Nemeth, CEO and Co-Founder of Opus. An expert trainer and life-long hospitality worker, Rachel knows what it takes to succeed in developing embraceable training that people actually learn from. If you're serious about improving employee retention and attracting new employees, training must move to the top of your list!Highlights from Rachael: Employee training is now an operations game, no longer an HR functionTraining must be delivered in small pieces or "micro segments" to increase the uptake (the global attention span is shrinking)Access to training has been the biggest problem - access to technology and apps that people want to useTraining can't be done well in a classroom! Don't expect 100% on quizzes - it's okay to only view half the training.The differences in Planned versus Responsive trainingTechnology that helps you build a new lesson in 9.8 minutesResources:Labor Series: A Labor Equation that Makes Better Dollars & SenseWhat’s Self-Care Got to Do With It?We're in the People BusinessConnect with Rachael & Opus 
The Restaurants Reinvented community  is committed to supporting our industry's children and employee by participating in CORES Summer of Giving campaign. 1 in 4 restaurant workers are not able to pay a medical bill over $400When unexpected medical crises arise, restaurant workers have limited financial options and resources. That’s where CORE -- Children of Restaurant Employees -- comes in. CORE helps restaurant employees with children by providing financial support, through grants, when they face a medical crisis, death, or natural disaster. The average CORE grant is $2,400; and 50% of grants go to single working parents.Want to get involved? Spread the word on Social MediaRefer restaurant employees with children in need to apply for a grantShare CORE's resources with your community Donate today. Every donation counts, regardless of size!In this episode, Jen Kern & Sheila Bennett, Executive Director of CORE,  explore:The story behind CORECORE's  support program for restaurant workers, the eligibility criteriaCommunity resources available How to spread the word Resources:Donate todayCORE websiteCORE Resource CenterWhat’s Self-Care Got to Do With It?We're in the People Business
Toxic work environments (and burnout) is the #1 reason employees quit their jobs.Milena Regos is a “burnout expert.” An award winning marketer who had her own burnout experience - that led her to found the “Unhustle” movement.Restaurant culture has been based on Hustle since the beginning of time.  YET … the majority of restaurant workers are BURNED OUT. Over-stressed. Over-worked. Under-paid. Under-appreciated. Under-rewarded. Add to that a thinning workforce and severe labor shortages… and we have an industry in peril. Creating a Healthy Work Culture that Prioritizes Employee Care IS JOB #1!Things you’ll hear about:Nearly 1 million restaurant workers are burned out (80%)The definition - and signs of - burnoutGenerational changes in how work is performed Why “work-life balance” is a dated, irrelevant term and LifeWorkPlay Design is not.The power of building strong relationships and friendships at work. The need for Well-being in the workplace & open honest dialogue Creating harmony between humans and companiesOne in three Americans had their first job at a restaurantDo you work to live or live to work? Join the Unhustle Movement - it’s good for humans and good for business. Milena is a global speaker who is educating, leading and inspiring others to create sustainable success by prioritizing well-being and purpose as a path to achieve optimal performance. Follow, learn and connect with her here: Comes First? The Employee or  Guest?What’s Self-Care Got to Do With It?We're in the People BusinessStill wondering … what is Unhustle? It is “ a counterintuitive approach to how we live and work that leads to increased well-being, focus, purpose and performance.” 
The Great Resignation has turned into the Great Reshuffle and now the “Great Re-Reckoning.” We invited Newton Hoang from 7 Leaves Café on to talk about the “Culture of Care” he’s building and how that fits in with the “Cultural Reckoning” the restaurant industry must address to improve employee retention, hiring, leadership, working conditions and care. [Newton defines a Culture of Care] – it’s one where the company leaders listen to employees, uncover what they want, and then work to deliver the things they’re asking for. And it’s often not monetary![What employees want] is to understand the business and straight talk about the business. They’ve uncovered that employees have a real thirst for knowledge and education, and learning about the business operations. [Community involvement and local store marketing] is an element of the culture of care -Speaking at local colleges and encouraging leadership and store managers to get involved in these efforts has gone a long way. [A galvanized and engaged workforce] – Employee retention is not a top challenge for thebrand due to their care and attention to  employee needs and wants. [Human marketing] - humanized marketing efforts that build meaningful 1:1 relationships. It includes using your employees in your marketing efforts - less product imagery, more imagery and stories about the people who work for your brand. Connect with Newton on LinkedInResources:Labor Series: Who Comes First: The Employee or Guest?Labor Series: Using Technology to Create a Better Work Environment The Great Restaurant Resurgence 
Let’s talk about this folks…. Such an important question to suss out! How do you prioritize it all and deliver awesome experiences with your brand one person at a time? Tune in, because Lauren Fernandez delivers the goods. The future of our restaurant industry is bright with Lauren Fernandez at the forefront. The recent NRN Power List maker answers the pivotal question - “What comes first, the employee or guest experience?” This is EPISODE 5 of our Labor, Culture, and Leadership series.  In this episode, Jen & Lauren  explore:• Debunking Myths about the Wage War and War on Talent.• The all-important definition of Employee Value Proposition and how restaurants have missed the mark in delivering it.• Why employee training has been a overlooked and undervalued in our industry. There’s a need for more training, especially around the company’s brand, mission, and vision.• Employee Retention issues in the restaurant industry - These problems are due to long-standing acceptance of “misbehaviors” in restaurants that many have neglected to improve.• Defining your Why... Without that, nothing else works. (It’s time to look up Simon Sinek if you don’t know about the Purpose driven model of branding)Resources:• Full Course (Lauren’s company)• NRN Power List • Labor Series: What’s Self-Care Got to Do With It? • Find Your Why by Simon SinekConnect with Lauren on LinkedIn!
So far our labor series has touched on the need for emphatic leadership & positive modern company culture in restaurants. However, we have yet to discuss why restaurants ALSO need to modernize how they look at their P&L → ditch looking at labor costs as a percentage of gross sales. Your focus should instead be on employee productivity, zoning in on a ratio of labor costs to guests, rather than labor costs to sales. To help us explore the importance of how labor data is viewed in modern restaurant operations, Jim Taylor joins us to continue our all-important conversation about the impact of an employee-first approach.  Jim Taylor is the CEO and Founder of BenchmarkSixty. After 20 years in restaurant operations, Jim is now helping restaurants change the way they look at and manage labor costs in order to protect both people AND profit!Moments to Listen For:• Restaurants Only Need 4 Pieces of Data to Measure SuccessIt’s high noon for restaurants to fully embrace data as part of their operations. However, jumping into the deep end can also be rather intimidating. To start, Jim suggests restaurants understand the core 4 data points – customer count, average wage, average customer spend, and how many hours your staff is working.• Look at Labor from a Manufacturing PerspectiveA modern restaurant is one that is can provide a quality experience for guests with efficient use of labor. By thinking more about the output and productivity of a restaurant, operators can eventually predict how many employees are needed to get the job done.• The Number One Stressor in Restaurants: Scheduling and PayManagers fear whether they’ll be able to hit labor targets, while employees are stressed about unpredictable schedules. As an operator, bringing in out of the box ideas such as daily salaries, flex days, unlimited vacation, and even a four-day workweek can show you care and appreciate every member of your team.Resources:• Labor Series: We’re In The People Business with Amir Mostafavi • Labor Series: Using Technology to Create a Healthier Work Environment • The Great Restaurant ResurgenceConnect with Jim on LinkedIn or at BenchmarkSixty.
Our Labor Series continues with "The Restaurant Coach" who further validates that the restaurant industry is NOT suffering from a labor crisis, but rather a leadership, culture, and self-care crisis! We explore these themes with our guest, Donald Burns, who discusses how self-care and empathetic leadership are so pivotal to improving restaurant cultures and teams -- one employee at a time. Donald is an author, speaker, and trusted restaurant expert who has helped countless brands and owners turn around their operations for the better. He has over 40 years of experience in the restaurant industry as a restaurant owner, consultant, and was even an executive chef for Wolfgang Puck! Moments To Listen For:• Outdated management styles no longer work. The stick & carrot mindset that many restaurant operators use to lead their team is from the 50s & 60s. It's basic (lazy) and outdated. Now is the time to think outside the box and lead with empathy rather than with punishments & incentives. Donald provides great examples of how to do this.• People are not commodities.Just increasing pay is not the solution for your employee woes. Owners and operators need to make the restaurant industry an attractive & viable option for people with positive working environments, flexibility for employees, and livable wages. Take care of your people, and they will take care of you!• Mental health must be discussed more frequently. As leaders, it is a key consideration to keep in mind for your team. It is extremely important to discuss mental health with your team and  provide resources for them as well.• Fixing culture is NOT a quick-fix, it takes time and the right attitude.Improving culture isn't a one-day or even one-month project. It's a sustained effort that is implemented by you and fellow leaders in the organization that trickles down to your team.   Now go forth and be awesome! Resources:• Labor Series: We’re In The People Business with Amir Mostafavi (RR Episode!)• Let’s Think Outside the Bun – Greg Creed, Yum! Brands (RR Episode)• 2022 State of Digital For Restaurants Connect with Donald on LinkedIn or at The Restaurant Coach™
This week, we continue our discussion on labor with another innovative restaurant leader, the Founder & CEO of her favorite local juice shop in the DC Area, Amir Mostafavi of South Block. South Block currently has 11 locations, all in the DC Area.  Like many fast-food/quick-service brands, South Block was not immune to the COVID pandemic, however, he was able to keep all of his staff employed during the lockdowns.Amir is THE model business owner for this new restaurant era. Company culture no longer takes a backseat, it must be front of mind for every brand & operator in the industry! Moments to Listen For:• Rule #1: Don't be a jerk because your people will quit. Amir worked at his first food-service job for ONLY two weeks. His reason for quitting so soon was simple -- his manager was a jerk! Bad managers can easily affect your staff retention, because as Amir puts it, “people don't want to work for jerks”. • Rule #2: Put your team in your dream.To help create a positive company culture, Amir believes in including your “people in your dream.” One of the innovative ways Amir has included his employees in South Block’s success is through an employee profit-sharing program -- his team is rewarded bonuses due to the success and profitability of the company. • Rule #3: Connect to the community.Hear from Amir about how South Block Juice serves the entire community.  His non-profit called Fruitful Planet donates fresh fruits and veggies to local food banks and shelters. Check it out!One of South Block's core values is "Small hacks can make big impacts." They've donated over 45,000 pounds of fruits and veggies in less than two year. Wow. • Your Culture is Never Perfect.Amir admits that even South Block doesn't have a 100% perfect company culture, but then again, no one does. For him, the difference-maker has been prioritizing the needs of his employees, above all else (that includes his guests)!Related Resources• The Real Way to Build Brand Loyalty & Trust – Andy Hooper, &Pizza (RR Episode)• Balancing Digital Engagement & Personalized Service During COVID• Let’s Think Outside the Bun – Greg Creed, Yum! Brands (RR Episode)Connect with Amir on LinkedIn!
Have you recently visited your favorite coffee shop or fast food joint and it’s taking longer than usual to get your order? Unfortunately, you are not alone. Across the nation, operators are struggling to staff their restaurants and retain talent for the long term. This can lead to shortened store hours or even restaurants closing their doors altogether.To solve these dire labor challenges, we believe broad sweeping changes are needed for a stronger future. This episode of Restaurants Reinvented is the start of a new series focused solely on labor and what operators can do to attract and retain employees.This week, Jen welcomes Stacey Sikorski, Mid-Market Key Accounts Executive of 7shifts, and Niko Papademetriou, SVP of Sales & Business Development of Qu, to discuss how operators can leverage modern technology solutions to improve working conditions for their team. Moments to Listen For:• A job in the restaurant industry is more than just a career stepping stone.Working in a restaurant is not easy. It never has been. It's time to recognize your workers as essential to running your business by empowering them with the tools they need to succeed as well as compensating them fairly. • How can technology streamline operations and make everyday life at work easier? Hear from Niko about how Qu's Notify app uses AI and machine learning so your team leaders can spend less time sorting through reports and more time with the staff, the guest, and the business.• Technology can improve communication, transparency, and predictability. Stacey describes how 7shifts is making scheduling on Excel a thing of the past. 7shifts scheduling solution aims to put the real-time work schedule in the palm of your employees' hands -- exchanging shifts can now be a breeze!Related Resources• Notify: The First Voice-Activated Analytics App• 5 Ways Restaurant Scheduling Software Improves Staff Communication• Invest in Relationships with Paul Macaluso (RR Episode!)Connect with Stacey & Niko on LinkedIn!
Download from Google Play
Download from App Store