When Craveworthy Brands acquired Untamed Brands a couple months ago, culinary and supply chain expert Becca McIntyre got thrown into a "melting pot." Last week, Bret Thorn was on Nation's Restaurant News' Extra Serving podcast with Becca talking how acquisitions impact her areas of the business (https://lnkd.in/erC95cea). And by the way, Craveworthy's #restaurants use Toast. If you have it stacked right, #technology is a major advantage in navigating the complexities of culinary and supply chain management. For #culinary teams, preparing the right amount saves #food costs, and streamlining prep schedules does the same for #labor & #operations. Accurate #forecasting optimizes these things, while maintaining quality. #Supply chain experts ensure that the right ingredients are available at the right time. In cases like this, ordering the right amount can be especially similar to prepping the right amount (again IF you have the right technology). ClearCOGS helps with all of this, by turning data into actionable insights. We bridge the gap between culinary creativity and supply chain efficiency. What strategic advantage is your cutting edge in this rapidly evolving industry?
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The difference between winners and losers in a tough restaurant market "How can restaurant chains survive in this market? This week’s episode of the Restaurant Business podcast A Deeper Dive features longtime industry executive James Walker." Check out this podcast to learn more about what it's going to take to make your restaurant stand out amongst the rest. https://lnkd.in/gc-6jfVs #gnciwireless #gnci #support #calls #specialist #network #connection #resolve #business #router #tech #technology #company #solutions #innovation #AI #new #open #banking #podcast #company #innovation #restaurant #restaurants #industry #fast #food #chain #machine
The difference between winners and losers in a tough restaurant market by A Deeper Dive
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Running a restaurant without KPIs is one of the biggest mistakes many foodservice professionals make. On the surface, things might seem fine, but without a clear picture, how can you be sure? When you don’t have defined KPIs, you might think everything’s running smoothly... until you realize - Your labor costs are climbing - You’re overspending on inventory - Your profits aren’t where they should be It’s frustrating, especially when you’re pouring your heart into the business but still feeling stuck. Once you focus on the right metrics, everything changes as it offers the clarity and control you need. You can pinpoint where money is leaking and how to fix it. In a recent episode of The Food Service Growth Show, Isak Fagerholm, COO of Friends & Brgrs, shared how KPIs played a vital role in driving their success. Packed with valuable insights, this episode can change how you approach your foodservice business. Watch the full episode by clicking the link in the comments! #restaurant #growth #hospitality #business
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🌟 Grateful to Share My Experience on QSR Uncut with Danny Klein 🌟 Good Morning, LinkedIn Community! I’m honored to share that I recently had the opportunity to be a guest on the QSR Uncut podcast, hosted by the insightful Danny Klein, Editorial Director of QSR Magazine. A big thank you to Danny and the QSR team for their warm hospitality and engaging discussion! 🎧 You can listen to the episode here: The CEO Transforming Healthy Fast-Casual Dining (https://lnkd.in/e7NPDS35) https://lnkd.in/e5XrM3TQ https://lnkd.in/ehWNW3e4 In our conversation, we touched on several topics, including: - Growth Strategies: My experiences leading WOWorks and our wonderful brands like Saladworks and Garbanzo Mediterranean Fresh. - Innovation in Dining: Our efforts to reshape the fast-casual landscape with a focus on healthy options for today’s consumers. - Leadership Insights: Reflections from my time at Schlotzsky's, where I worked on repositioning the brand to drive growth. I was particularly humbled by the episode's headline: “The CEO Transforming Healthy Fast-Casual Dining.” It truly reflects the vision we are striving to achieve together. As we continue to navigate the dynamic food industry, I believe it's vital to share insights and engage in meaningful conversations about health-conscious dining. I welcome your thoughts and encourage you to tune in so we can spark a dialogue on how we can shape the future of dining together. If you find the episode valuable, please consider liking, commenting, and sharing it. Your support is greatly appreciated! #Podcast #HealthyDining #FastCasual #Leadership #Innovation #WOWorks #QSRUncut #DannyKlein #QSRMagazine #FoodIndustry #DiningTrends
The CEO Transforming Healthy Fast-Casual Dining
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🎙️ New Episode Alert! 🎙️ In this week's episode of The Liquid Lunch Project, we uncover the secrets of running a successful restaurant business with industry expert Tom Rutledge. Ever wonder what differentiates thriving restaurants from those that struggle? Tom shares his insights on the critical factors that can make or break your culinary venture. Here’s a glimpse of what we discussed: 🔍 Accountability Matters: Successful restaurants prioritize accountability, implementing effective systems and utilizing technology to their advantage. 🎯 Focus on Essentials: Discover why restaurant owners must concentrate on key aspects such as systems, labor costs, and menu pricing. 💸 Tipping Culture & Minimum Wage: Gain a deeper understanding of who is truly affected by these legislative policies. 📊 Prime Cost Insights: Learn about the concept of prime cost and why it’s essential for restaurant profitability. 🚀 Actionable Steps: Acquire practical strategies to enhance accountability and focus in your restaurant, from regular meetings to analyzing key metrics. 🤖 Tech & Automation Trends: Explore how technology and automation are transforming the restaurant industry, with insights into fast casual dining and cost-effective solutions. By the end of this episode, you'll have practical strategies to refine your restaurant operations and stay ahead in the industry. Tune in and get ready to elevate your restaurant game! 🎧🍽️ Listen here: https://lnkd.in/exczSMhJ #TheLiquidLunchProject #RestaurantSuccess #Accountability #Focus #PrimeCost #TechTrends #NewEpisode #Podcast
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Here’s a look at the top independent restaurants across the country and how they grew year over year📈 See The Entire List Here: https://bit.ly/3sBDkgS Joe's Stone Crab Restaurant The Boathouse Tavern on the Green Pastis NYC Branded Hospitality Ventures #Restaurants #Hospitality #Technology #Business #Innovation #AI #investing #podcast #venturecapital Jeff Finkelstein Jason Eisen Bill Peet Restaurant Business Online
Top 100 Independents 2023
restaurantbusinessonline.com
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Here’s a look at the top independent restaurants across the country and how they grew year over year📈 See The Entire List Here: https://bit.ly/3sBDkgS Joe's Stone Crab Restaurant The Boathouse Tavern on the Green Pastis NYC Branded Hospitality Ventures #Restaurants #Hospitality #Technology #Business #Innovation #AI #investing #podcast #venturecapital Jeff Finkelstein Jason Eisen Bill Peet Restaurant Business Online
Top 100 Independents 2023
restaurantbusinessonline.com
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🚀 Introducing Flavorscape Insights! 🚀 Flavorscape Insights is a passion project driven by a young professional eager to help restaurants and food trucks succeed. Born from a love for the food industry, we believe that the right insights can turn any restaurant into a standout success. 🔍 What We Offer: Free market research and consulting to help your business thrive. Strategies to navigate challenges and seize opportunities in a competitive market. We’re looking to partner with a restaurant or food truck ready to grow. Even if you don’t need our services, I’d be more than happy to collaborate on a real case study with your restaurant. Let’s connect and explore the possibilities! 📩 Interested? Comment below and let’s start a conversation! #RestaurantSuccess #MarketResearch #FlavorscapeInsights #YoungProfessional #FoodIndustry #LetsGrowTogether
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«For me, the ultimate goal of this series is simply to help someone, anyone do what I couldn’t do 10 years ago, which was to put together a data-driven go-to-market strategy in a reasonable amount of time that was at least deemed to be directionally accurate. I have this knowledge, and I feel compelled—if not responsible—to share it.» (Grant Gadoci, CEO at Restaurantology, Know the Market - episode 1) If “operationalizing the systems and teams that sell things to restaurants” sounds interesting, this is the course for you! 👉 Learn more here: https://lnkd.in/ddnXWVik #acceleratedgrowth #restauranttech #restaurantology #gtm #gotomarketing #marketingstrategy #videoseries #marketintelligence
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Read in the newspaper this morning about a restaurant promotion that seemed too good to be true. Customers would sit for hours, rotating in and out with friends, enjoying an endless supply of shrimp. While it brought in people and initially increased revenue, the restaurant couldn't turn tables during peak lunch and dinner times. This episode dives into how a seemingly successful promotion can backfire and become a key factor in bringing down a business. It's a fascinating look at the delicate balance between attracting customers and maintaining profitability. Catch the full episode for more insights. Link in the first comment. #BusinessStrategy #RestaurantManagement #PromotionPitfalls #RevenueGeneration #PodcastEpisode #TheMillerLawChronicles
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You've got a mouthwatering recipe, a dream, and a single location. You're grinding day in and day out. Investing in training and development. Pouring your heart and soul into your business. Yet the growth just isn't happening. Yet your business remains stagnant. Meanwhile, your competitors effortlessly expand to dozens, even hundreds of locations in no time. You wonder... What are they doing differently? How are they managing to achieve such rapid expansion while you're stuck spinning your wheels? The answer lies in our newest episode of The Food Service Growth Show. Bastard Burgers went from 1 location to 75+ locations in less than 6 years. They didn't just stumble upon success. They strategically plotted their path to expansion and executed it flawlessly. In this episode, Carl Jacobs chatted with Simon Wanler, CEO and Co-founder of Bastard Burgers. Together, they have dissected Bastard Burgers' journey and revealed the strategies, challenges, and wins that drove them from one location to over 75 in less than six years. The link is in the comments. #restaurant #foodandbeverage #hospitality #restaurantindustry
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