In this episode, Paul Potvin, Chief Financial Officer of California Fish Grill, introduces himself and discusses the seafood chain’s mission, expansion plans, and innovative strategies. He elaborates on the company's focus on providing high-quality, sustainable seafood at affordable prices in a fast casual setting. Paul highlights how technology, such as digital menu boards and self-service kiosks, has transformed operations and enhanced customer experience, especially during the pandemic. He also shares insights on managing supply chain challenges and maintaining value for customers. The discussion ends with Paul's personal menu recommendations for new guests.

00:00 Introduction to Paul Potvin and California Fish Grill

00:20 Expansion Plans and Market Strategy

00:47 Brand Mission and Vision

01:19 Value and Innovation in Seafood

03:09 Digital Transformation and Kiosk Implementation

07:38 Impact of Digital Menu Boards

11:30 Paul's Recommendations and Conclusion

In this episode of the Restaurant Technology Guides podcast, hosts Jeremy Julian and Angelo Esposito, Founder and CEO of Whisk, delve into the innovative solutions Whisk offers for inventory management in the restaurant industry. They discuss the challenges of traditional inventory methods, the development of Whisk's technology combining AI and user-friendly features, and the significant impact these solutions can have on managing prime costs in bars and restaurants. The conversation also touches on AI's role in the restaurant technology arena, offering insights into how modern tools can streamline operations and improve accuracy. Listeners are encouraged to explore Whisk's platform and the potential benefits it can bring to their inventory processes.

00:00 Wisk

01:21 Introduction and Guest Welcome

01:30 Understanding Prime Costs in Restaurants

01:58 Introducing Whisk AI: Streamlining Restaurant Operations

02:50 Challenges in Restaurant Inventory Management

04:05 The Origin Story of Whisk AI

06:47 Digitizing Old School Processes

08:31 The Evolution of Whisk AI

12:08 Current Inventory Management Practices

14:45 Common Mistakes in Inventory Management

17:38 Receiving Product Correctly

18:59 Understanding the Inventory Formula

19:30 Simplifying Inventory and Purchasing

20:36 Handling Item Variations

22:24 The Importance of Demos

27:27 AI in Inventory Management

32:36 Whisk's Full Capabilities

33:32 How to Get in Touch and Learn More

In this episode, Cristal Craven, Director of Strategic Partnerships at SynergySuite, introduces herself and explains the concept of 'back office' in the restaurant industry. She discusses how SynergySuite's all-in-one platform simplifies operations by integrating various essential functions like inventory management, scheduling, cash management, and kitchen safety. Cristal emphasizes the importance of partnerships and data consolidation for making informed business decisions. She also highlights SynergySuite's strategy of using tools like Tableau for customizable reports, which allow brands to make specific, data-driven decisions without overburdening the engineering team. The conversation covers the evolving landscape of restaurant technology and how adopting a comprehensive back office solution can save costs, reduce waste, and streamline operations, particularly in times of economic uncertainty.

00:00 Introduction to Cristal Craven

00:21 Defining Back Office Software

01:03 SynergySuite's Comprehensive Approach

02:03 Importance of Data and Partnerships

04:27 Simplifying Technology for Operators

06:52 Adapting to Industry Challenges

09:25 How to Connect with SynergySuite

10:34 Closing Thoughts and Reflections