John Alam

When burgeoning Whataburger franchisee MWB Restaurants first started their rapid growth, they didn't have scalable training. Meaning each of their (soon to be 90!) locations were improvising their own playbook. What could possibly go wrong... 😳 Enter Trainual. By converting old PowerPoint presentations (boo 👎 ) into engaging, mobile-friendly Trainual content (yay! 🎉 ), MWB Restaurants made training accessible anytime, anywhere. And they could finally track employee training progress to make sure their whole team is on the same page — no matter their role, shift, or location. Whata-relief. 😮‍💨 👉 Want a close look at how they do it? Click the link in the comments!

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Exciting news from Craveworthy Brands As many of you know, I love to hint at our next big moves. Some might question this approach, but I believe it’s crucial to show my commitment to pushing our team and our dreams to new heights. Our latest acquisition is a game-changer, bringing Taim and Hot Chicken Takeover into our family! This strategic move will supercharge growth for our beloved Soom Soom and The Budlong Southern Chicken providing them an extraordinary platform to thrive. Additionally, it accelerates the expansion for Sigri Indian BBQ, offering immediate opportunities for two to three new locations. We’re also setting the stage to launch Costeño Rojo, testing a few locations to refine our concept further. But it’s not just about growth—it’s about people. We’re thrilled to collaborate with the fantastic teams at Taim and Hot Chicken Takeover. Their passion and innovation are exactly what we need to reach new heights. I’m excited to see what we can achieve together with this incredible talent. Stay tuned. We’re just getting started! #CraveworthyBrands #BusinessGrowth #Acquisition #FoodIndustry #Leadership #Innovation #RestaurantBusiness #Teamwork #Entrepreneurship #BrandExpansion

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Major QSR's are falling behind their competitors. Staying ahead of the curve is a tall task for QSR's. In an ever-evolving market, businesses are constantly striving to revolutionize dining and provide their customers with an efficient, engaging, and convenient ordering process. Digital drive-thru menu boards are a game-changing advancement that is transforming the industry. Not only do they enhance the customer experience, but they also streamline operations for businesses. From displaying the order price to featuring specialty products with eye-catching movement, digital drive-thru menu boards are a significant improvement over traditional menu boards. * * * Learn more about digital drive-thru menu boards at the link below: https://hubs.la/Q02tPQ2g0 #menuboard #QSR #Digitalsignage

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What if I told you that even in high end restaurants, your drinks are being made with tins that came from a dirty sink... WITHOUT being sanitized?!! 😱🤮😵 Yeah, that would piss me off too. But it's hard to completely blame the bartender. If they don't have the right equipment to work FAST and CLEAN, they're going to choose FAST every single time. Why? Because fast is what you demand. Because fast is what makes them more money. Because you're impatient and you want your drink NOW. If they took the time to properly sanitize the tins every time they pulled them from a dirty sink, that would drive ticket times up like crazy. And there would be an angry mob of guests and servers waiting to drag them through the streets. What isn't seen isn't appreciated. People can't see sanitation like they can see speed. That's why they appreciate speed so much more. For example, let's say I'm a server. If I walk by my table to the kitchen to wash my hands, my guests might think I'm being lazy or avoiding them--because they can't see what I'm doing. On the other hand, if I arrive at my table quickly (but with hands that should be washed) what they see is an attentive server--even if I'm not working clean. This is why speed always wins over sanitation... Unless we make it easier for FOH staff to work clean--without sacrificing speed. That's exactly what Auto-Rinse™ does. Because the handling time for Auto-Rinse™ is only 2 seconds, bartenders can finally clean their tins as they go--and work faster than ever before. What does this mean? ✅ no more tins thrown in contaminated hand or dump sinks ✅ no more drinks made with dirty tools ✅ no more violating the health code So the next time you go to a bar and you see an Auto-Rinse™, you can bet that the bartenders are working cleaner than most. You can bet that if you order a martini, it will be made with a freshly-rinsed set of tins. And not a set of tins that was just pulled from a contaminated sink. When bartenders have access to Automatic Rinsing, they can work FAST and CLEAN, without taking shortcuts like throwing used tins in a dirty sink. Work Fast. Work Clean. That's our slogan for a good reason--because that's the promise our equipment delivers. #bars #restaurant #foodsanitation #cocktails #bubbletea #specialtycoffee

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Few QSR brands, let alone ones with nearly 900 locations open 24/7, 364 days a year, can serve burgers that are made-to-order when ordered, using 100% pure, never-frozen beef in each store, every day.    But Whataburger is no average QSR brand. Founded with a goal to serve burgers so big they need two hands to hold and so good that after one bite, customers say, “What a burger!” the San Antonio-based chain plans to grow beyond 1,000 stores by 2026. In order to keep pace to achieve its growth goals, Whataburger needed to scale operations across all 800+ restaurants. Whataburger's Senior Manager of Restaurant Operations joined Crunchtime’s Ops Summit 2023 to share the impact that Crunchtime's Operations Execution Platform (Zenput) has had on Whataburger: https://lnkd.in/evEZYS6u

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The Trend Report: Spring 2024 - QSR - The Footprint Effect. Click the link below to read the full report: 🔗 https://lnkd.in/e8SwJr-Z #spring #2024 #trendreport

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Even with regulatory risk, beverage brands are securing new investment, distribution, & retail partners. We have to look at the amendments as an opportunity to establish sensible regulation. Stay tuned for the Cannabis Beverage Association's Code of Conduct and a formal announcement of a new federal coalition to support adult beverage alternatives. DM me for more information. "As we work to pave the way for the hemp beverage category, it's crucial to seize opportunities arising from industry and regulatory developments. The recent federal committee vote on the Farm Bill amendment offers a chance to integrate the hemp beverage segment into the alcohol industry. With the existing infrastructure in the alcohol industry, we can effectively regulate hemp beverages. The CBA will continue collaborating with stakeholders to establish responsible regulations, ensuring our beverages meet strict standards and gain approval for sale." And shout out to PAMOS BEVERAGE CO. on their recent expansion! https://lnkd.in/e2H7wntB #drinkcannabis #regulation #beverageindustry #beverage #adultbeverage #hemp

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"The warehouse club space is dominated by three major players—Costco Wholesale, Sam’s Clubs, and BJ’s Wholesale Club. Costco Wholesale Corporation is headquartered in Issaquah, WA and leads the category. The company is a descendent of Price Club, founded in 1976 in San Diego, and a second chain called Costco, whose first location debuted in Seattle in 1983. The two merged in 1993 as PriceCostco and transitioned to simply Costco in 1997. Near the end of last year, Costco had over 870 locations globally, including 600 in 47 U.S. states and Puerto Rico and another 180 in 9 Canadian provinces. As of the end of its latest fiscal year in September 2023, Costco had revenues of $237.7 billion. It ranked third in the National Retail Federation’s 2023 ranking of the top 100 U.S. retailers, behind Walmart and Amazon. Costco garners 8 percent of U.S. grocery sales, translating to a strong $1,746 in sales per square foot, according to analyst dunnhumby, and it accounts for 25 percent of its customers’ grocery wallet. More than two-thirds (67 percent) of its customers feel a strong emotional connection to the brand." Full article by Produce Blue Book #futureoffood #futureofretail

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Every restaurateur I know wants to either make 20% profit at the unit level or, if they don’t, they want to know why their restaurants don’t make a profit at that level. They have heard the overworked saying that restaurants operate on “razor-thin margins.” Of course, that saying refers to the industry as a whole, so it includes successful restaurants as well as average and unsuccessful restaurants – the good, the bad, and the ugly. Combined, all restaurants average 3-5% profit. Show me one person who started a restaurant brand because they had a dream of being average! My business is about making successful people more successful. You must have success first before you work with me. Aiming of more than just being average? Let’s make your restaurants a standout success! Read here to learn more: https://lnkd.in/gQdYgbbj #restaurateur #restaurant #success #businessadvice

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In the QSR industry, much of the emphasis is on the Q but not the S. Getting rich quick, opening outlets quick, getting into the 30 under 30 list quick....but what about the service? What about the quality service? what about fundamentally strong business practices? what about consistent yet sustained growth? Instead of participating in the rat race about whose stories have the most emotional mileage, let's celebrate those who deliver consistency, who remain profitable & sustainable, and who work towards aesthetic excellence without compromising on restaurant fundamentals. We have been celebrating dreamers for far too long, we need to celebrate the people with vision, and the will to make things happen! #QualityService #QSRIndustry #SustainableGrowth

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Chipotle Mexican Grill (CMG) 1Q24 Earnings Call Takeaways (from EarningsDigest.ai) Chipotle‘s 1Q saw +7% comp sales growth, driven by transaction volume. Sales hit $2.7 billion, helped by in-store sales growth of +19%. Marketing campaigns, including those for Barbacoa and the reintroduction for Chicken Al Pastor, contributed as well. With a +27% increase in adjusted diluted EPS to $13.37 and the opening of 47 new restaurants (43 featuring Chipotlanes), management raised annual comp guidance to mid- to high-single digits. Key strategic priorities include cultivating top talent and international expansion, with a notable first opening in Kuwait. The call also highlighted several risks, including: 1/ Inflation Pressures: CMG experienced inflation across several ingredient costs, particularly beef and produce. They anticipate cost of sales inflation to be in the mid-single-digit range for the remainder of the year, which could impact margins if not mitigated by price increases or cost-saving measures. 2/ Labor Costs and Minimum Wage Increases: With the minimum wage in California increasing to $20 an hour, the company's wages is the state went up ~20%, prompting a menu price increase of 6% to 7% in California restaurants. This wage increase will have a negative impact on overall company restaurant-level margin by about 20bp. Additionally, labor cost pressures may continue as wage inflation steps up, potentially affecting profitability. 3/ Supply Chain Volatility: Challenges in obtaining ingredients such as avocados are expected, with a step-up in prices anticipated over the next several quarters. Supply chain volatility could affect the stability of cost of sales and necessitate further adjustments to menu pricing. Want to learn more about 1Q Earnings? See us at https://lnkd.in/dKWuxsz6

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I recently had the opportunity to pen an article for Forbes Business Council. It was fun to reflect back over a couple decades+ (ack! am I that old?) working in the world of DTC retail. I’ve been able to see the scale and speed of a Fortune 5 (Amazon 🚀), a community-focused consumer co-op (REI 🏕️) and some upstart, innovative models somewhere inbetween (The Pro's Closet ♻️). What have I learned? TLDR: brick and mortar ain’t dead, and in fact many of the principles of the best Main Street, mom-and pop shops, apply at scale… they’re just really difficulty to replicate consistently. IMO Naked Wines 🍇 is in the sweet spot, bringing the efficiency of direct-to-consumer to connect our cadre of rockstar, independent winemakers to a growing network of discerning, premium wine-drinking angels. The muscle of scale + the personalized value of hyper-local… Win. Win. 🏆 #NakedWines #ShopYourValues #SupportIndependentWinemakers

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Unlocking the Future of QSR Guest Experiences: Delve into the Impact of Technology 🚀 In the fast-paced world of QSR, speed, convenience, and quality reign supreme. But what truly drives customer satisfaction beyond just good food? Our latest blog explores the tech-driven revolution shaping guest experiences. Discover why over 60% of diners believe technology enhances restaurant convenience and how it influences return visits, especially among the under-45 demographic.📱 Based on insights from our survey on Consumer Perceptions of Restaurant Tech, we analyze what factors truly matter to QSR patrons and how technology is reshaping their choices. Ready to uncover the game-changing insights? Let's explore together! #QSR #GuestExperience #TechImpact

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The QSR industry has had to adapt to significant changes in consumer behaviors since COVID and the footprint of new stores is reflecting that. Smaller locations with little or no dining space are trending now. We’d love to hear your thoughts. #Foodservice #QSR #QSRTrends

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The liquid is solid!

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16 sentences of wisdom from bond trader turned restaurateur, Sean Feeney, that will make you a better person, friend, and leader. 1. The most important ingredient is the one that’s left out. 2. The greatest gift is courage. Give someone the courage to be themselves. 3. Success is doing something every day for the rest of your life, happy to do it. 4. Everyone has genius inside them. 5. Truly showing belief in others will buy them a ticket to someplace they never knew. 6. Hospitality is creativity plus compassion. 7. “That’s just the way it is,” tells you there’s money to be made. 8. It is tempting to have something for everyone but there is preciousness in not filling demand. 9. Create a brand that people chase, don’t chase people with your brand. 10. Make others feel a part of something. 11. You are one of us, whether you work with us or you're dining with us. 12. Treating others well is good for business. 13. Finish the day, asking, “How did I impact someone in a positive way?” 14. Know what works and be honest with what doesn't and don't do that. 15. Block out all the noise and keep it simple. 16. Believe every day is a good day. But don’t think it’ll be easy.

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🚨FOOD INDUSTRY NEWS🚨 Fast-casual diner - SONIC Drive-In - is launching a $1.99 value menu featuring several items, ranging from wraps to cheeseburgers. The value menu includes a newly launched Bacon Ranch Queso Wrap and Southwest Crunch Queso Wrap, along with a Quarter Pound Double Cheeseburger, Chili Cheese Coney, small tots and a 16-ounce shake. A Sonic spokesperson confirmed that the value menu is a permanent addition, marking a point of contrast with the limited-time deals that many other QSR chains have launched this year. 🍔 #fastfood #valuemeals #price #inflation #foodindustry #newsletter

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We're sponsoring The Dynamic Pricing Debate at QSR's QSR Evolution conference this week. The session kicks off on Wednesday, Sep 4th, at 11:45am. There's no shortage of opinions or strategies on how to execute dynamic pricing in restaurant brands today, and it will be spearheaded by some amazing leaders who will definitely have some opinions on the topic. - Ted Babcock, Fishbowl - Tammy K. Billings, MBA, Consultant - Philip Daus, Simon-Kucher - Ashwin Kamlani, Juicer - Michael Lukianoff, SignalFlare.ai - Colin Webb, Sauce Uber does surge pricing. Hotels and airlines charge based on demand. Grocery stores have had access to Electronic Shelf Labels for decades, though it was just in the last 30-days that two Senators decided to probe Kroger about using them to "squeeze profit". What do you think the most commonly used word will be in the session? AI? Dynamic? Guest? Data? Something else? Looking forward to the conversation!

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