Shaun Purewal’s Post

🌮 Every restaurant chain started with a single location. 🌮 Take Jersey Mike's, for example. What began as a small sandwich shop has grown into a household name, valued at an incredible $8 billion today. Their success is proof that with the right vision, quality, and dedication, a small idea can transform into a nationwide phenomenon. Now, it’s time for the next big food sensation: Taco Tuesdays Taqueria. What started as one location serving the best tacos in South Florida is ready to follow that same path of growth and success. With a passion for authentic flavors, innovative menus, and community-driven experiences, Taco Tuesdays Taqueria is primed to become the next iconic taco chain. From drive-thrus and secret menus to events like Tacos & Torque, we’re not just serving tacos—we’re building a movement. We’ve created a loyal customer base and a scalable model, setting the stage for explosive growth. The next taco chain starts here. Will you be part of the journey to make Taco Tuesdays Taqueria the next $8 billion success story? ➡️ Get more information about this exciting investment opportunity here: https://lnkd.in/ew5YJwJv #TacoTuesdays #TacoTuesdaysTaqueria #NextBigThing #TacoChain #Foodies #MexicanFood #SouthFloridaEats #TacosAndTorque #SecretMenu #TacoLove #BusinessSuccess #InvestmentOpportunity

Here's a short clip about menu optimization from the latest segment of CSP's Path to Foodservice Profitability podcast with Impact 21's Liza Salaria. Listen to the full session here: https://bit.ly/3T6RFuS #foodservice #cstores #thoughtleaders Gregory Tornberg Rob Gallo

My final podcast focuses in on how to build that "famous for" component within your foodservice program AND execute it profitably. Hear some examples of what to ... and ... not to do!

The restaurant industry is constantly evolving, and consumers are demanding more than standard fast food, which means diversifying your menu is no longer an option, it's a necessity. At Fast Casual Executive Summit 2024, this session will help attendees identify emerging trends and analyze their audience by learning how to segment customer base and tailor menu offerings. It will also explore strategies to develop exciting menu items without sacrificing margins and how operators are using technology to streamline menu development, optimize costs, and personalize dining experiences. Panelists: 👉 Dave Baer | COO | Mahana Fresh 👉 Laura Rea Dickey | CEO | Dickey's Barbecue Restaurants, Inc. 👉 Justin Livingston, CFE | VP of Franchise Development | Ziggi's Coffee 👉 Janet Monroe | CEO | ClusterTruck 👉 Rory Odell | Sr. VP of Operations | Ike's Love & Sandwiches Moderator: 👉 Luis Lara | SVP, Business Development | Consolidated Concepts #FCsummit #fastcasual #menuinnovation

I love this!! GREAT comment from Casey Biehl, COO at Fat Boy's Pizza - Size Matters. All operators and restaurant leaders that Tattle works with are incredibly smart, experienced and intuitive—which is why they also know that intuition can only carry you so far. Casey talked about his experience using the Tattle dashboard to validate the team's hypotheses, or direct their attention to potential problems they might be overlooking. It's a textbook example of how intuition + data proof is the ultimate winning combo in restaurant operations. Check out our full interview with Casey in the comments below! #restaurants #restaurantoperations #pizza #cx #guestfeedback

I always appreciate the opportunity to sit down and talk shop with Jonathan Maze from Restaurant Business Online--you never know where the conversation is going to go! We covered a lot of ground during this session, including #restaurant visit trends, increased restaurant competition with #valuegrocery and #cstores, #qsr restaurant value wars, and what's going on with Starbucks. Let us know if there are any restaurant topics that Placer.ai should be looking at--we're always looking for new ideas for #foottraffic analysis. #locationanalytics #locationintelligence #restaurantdata

What is the role of prefabrication in the QSR space?

The restaurant industry is constantly evolving, and consumers are demanding more than standard fast food, which means diversifying your menu is no longer an option, it's a necessity. At Fast Casual Executive Summit 2024, this session will help attendees identify emerging trends and analyze their audience by learning how to segment customer base and tailor menu offerings. Panelists will also explore strategies to develop exciting menu items without sacrificing margins and how operators are using technology to streamline menu development, optimize costs, and personalize dining experiences. Panelists: 👉 Dave Baer | COO | Mahana Fresh 👉 Laura Rea Dickey | CEO | Dickey’s Barbecue Restaurants 👉 Justin Livingston | VP of Franchise Development | Ziggi's Coffee 👉 Janet Monroe | CEO | ClusterTruck 👉 Rory Odell | Sr. VP of Operations | Ike’s Love & Sandwiches Moderator: 👉 Luis Lara | SVP, Business Development | Consolidated Concepts #FCsummit #fastcasual #menuinnovation

Applebee's Neighborhood Grill + Bar made some big noise today. They launched a $9.99 LTO called the Big Meal Deal according to a press release from this morning. This is another huge casual brand joining the fight to take market share away from QSRs by beating them at their own game: value. 2024 has been rough for Applebee’s (and almost every restaurant) with a 6% decline in Q3. This move is a big one to end their slump and set the tone for the rest of the restaurant industry. If you’re an emerging restaurant brand, it’s time to start thinking about how your menu looks through the lens of value. Food costs and labor are going up, but raising prices across the board to keep pace might not be the answer. Finding the right places on the menu to create value is vital and having a marketing strategy to get the word out is equally important. Keep an eye out for other brands jumping into this new version of the value wars: Casual v. QSR ——— #restaurantindustry #restaurantmarketing #advertising

Listening to the Team: Why Taco Bell is Letting Some Locations Skip Breakfast Taco Bell's decision to let some locations opt out of breakfast highlights the brand's commitment to listening to its people and making adjustments that serve the bigger picture. Even though breakfast away from home is on the rise, this flexibility shows that feedback is driving smart growth strategies. It's all about balance and supporting operators where it counts. 🌮🍳 Follow Culinary Tides, Inc. and subscribe to our YouTube channel and Suzy Badaracco on Instagram for more insights. #CulinaryTides #SuzyBadaracco #TacoBell #BrandStrategy #ConsumerInsights #BreakfastTrends Read the full article here: https://lnkd.in/gSx9NFx3