Jennifer Ryan, the Co-founder and CEO of Croux and Blueroot, shares her journey in the tech and hospitality industry. She started as a server in New York, then went into finance and real estate before launching a healthy food restaurant in Alabama. During the pandemic, she faced challenges in the restaurant industry and realized the importance of listening to customer feedback and focusing on what truly moves the needle. She then co-founded Croux, a platform that connects trusted talent with understaffed businesses in the hospitality industry.

Croux is a platform that provides flexible work opportunities for individuals in the hospitality industry while helping businesses fill staffing gaps. The mission is to economically empower communities, starting with individuals and local businesses. The platform offers benefits, tax support, flexible schedules, and fast payment to support workers. It also helps businesses retain their core staff by providing additional support and extra hands when needed. Croux focuses on the event space and works with businesses that are mission-aligned. The company is experiencing growth in existing markets, expanding to new markets, and developing new technology features.

• Listening to customer feedback and focusing on what truly moves the needle is crucial for success in the restaurant industry.
• Iterating and evolving quickly is essential for survival and growth in the hospitality industry.
• Being open to feedback and willing to make changes based on customer needs can lead to unexpected success.
• Starting a tech company like Croux can be a way to address industry challenges and support businesses in the hospitality sector.
• Techstars can provide valuable support and resources for entrepreneurs in the tech industry. Croux provides flexible work opportunities for individuals in the hospitality industry and helps businesses fill staffing gaps.
• The platform focuses on economically empowering communities, starting with individuals and local businesses.
• Croux offers benefits, tax support, flexible schedules, and fast payment to support workers.
• The platform helps businesses retain their core staff by providing additional support and extra hands when needed.
• Croux is experiencing growth in existing markets, expanding to new markets, and developing new technology features.

00:00 Introduction and the Importance of Croux in the Hospitality Industry 03:03 Challenges and Listening to Customer Feedback in the Restaurant Industry 08:48 The Journey from Restaurant Owner to Tech Founder 13:06 The Role of Iteration and Evolution in the Hospitality Sector 24:09 Techstars: Empowering Entrepreneurs in the Tech Industry 26:59 Balancing Staffing Needs and Business Viability 28:27 The Challenge of Low Wages and Thin Margins 29:24 Economically Empowering Communities Through Croux 31:14 Onboarding and Using the Croux Platform 34:35 Roles and Opportunities on Croux 36:27 Utilizing Croux in the Event Space 38:43 Retaining Core Staff and Filling Staffing Gaps 43:57 Growing and Expanding Croux

Marcus Viscidi, VP of Enterprise Sales at Informa Connect, discusses the trends and challenges in the food service industry, particularly in relation to trade shows and conferences. He highlights the importance of technology in streamlining operations and improving customer experiences.

Viscidi also mentions the rise of plant-based options and sustainability as key trends in the industry. He emphasizes the need for experienced and well-capitalized operators in the restaurant business and discusses the importance of addressing food waste and reducing single-use plastic. The conversation covers topics such as plastic waste in the restaurant industry, trends in the post-COVID landscape, and trade shows in the food service industry. The main themes are sustainability, industry trends, and trade shows.

• Technology plays a crucial role in streamlining operations and improving customer experiences in the food service industry.
• The rise of plant-based options and sustainability are important trends in the industry.
• Experienced and well-capitalized operators are more likely to succeed in the restaurant business.
• Addressing food waste and reducing single-use plastic are key sustainability challenges in the industry. Plastic waste is a significant issue in the restaurant industry, with approximately 30% of food purchased in restaurants going to waste.
• Restaurants are exploring ways to reduce waste and optimize their ordering to minimize food waste.
• The post-COVID landscape has seen a shift towards convenience and experience as key factors for consumers.
• Alcohol consumption among Gen Z is decreasing, which may impact full-service restaurants that rely on alcohol sales.
• Trade shows, such as the National Restaurant Association show, provide valuable opportunities for networking, learning, and staying updated on industry trends.

00:00 Introduction and Background 07:55 Trends in the Restaurant Space 12:39 The Future of Technology in the Restaurant Industry 22:01 The Impact of Changing Alcohol Consumption Habits

Jim Taylor, founder and CEO of Benchmark Sixty Restaurant Services, shares his journey in the restaurant industry and the lessons he has learned along the way. He emphasizes the importance of people and data in the industry and how they can drive success. Jim also discusses the services provided by Benchmark Sixty, including improving productivity and addressing cost of goods sold (COGS) in restaurants. He encourages collaboration and staying on top of industry insights to drive innovation and growth.

• The restaurant industry is all about people, and retaining and protecting employees is crucial for success.
• Understanding and managing data and information is essential for improving productivity and making informed decisions.
• Benchmarking against oneself is more valuable than comparing to others, as each restaurant has unique factors that affect performance.
• Addressing workload and preventing burnout is key to reducing staff turnover and improving employee satisfaction.
• Collaboration and sharing insights within the industry can lead to innovation and growth.

00:00 Introduction 01:19 Early Career in the Restaurant Industry 03:41 Lessons Learned in Restaurant Management 06:50 Founding Benchmark Sixty Restaurant Services 08:21 Benchmark Sixty’s Lane and Focus 10:33 Improving Productivity in Restaurants 12:36 Process of Working with Restaurants 16:26 Addressing Staff Turnover in the Restaurant Industry 21:39 Client Success Story 24:46 Dealing against the External Factors for the Restaurants 26:41 Facing the Challenge of P&L, Data, and Reporting 27:59 How To Reach Benchmark Sixty 29:31 How Benchmark Sixty Stayed on Top of Trends and Insights 30:24 Helping Restaurants with COGS 31:47 Future Plans for Benchmark Sixty 33:17 Advice for the Restaurant Industry

Bradley Bloch, CEO of Factura.ai, discusses the journey of building an AP automation software specifically designed for multi-unit businesses in the restaurant industry. He shares his transition from private equity to the food world and how the idea for Factura.ai came about. The software aims to simplify and streamline the accounts payable process, providing time savings, visibility, data storage, and controls for businesses. Bradley highlights the success stories and benefits of implementing Factura.ai, including increased productivity, improved efficiency, and better analysis capabilities. He also addresses the challenge of handling item variations in the system.

Bradley Bloch discusses the process of working together and the importance of efficient inventory systems. He explains the onboarding process for Factura.ai and how it integrates with accounting and inventory systems. Bradley also highlights the benefits of Factura.ai in terms of saving trees and shares his insights on the future of technology in the restaurant industry. He concludes by offering advice to entrepreneurs and discussing the future plans for Factura.ai.

• Factura.ai is an AP automation software designed for multi-unit businesses in the restaurant industry.
• The software simplifies the accounts payable process, providing time savings, visibility, data storage, and controls.
• Implementing Factura.ai can lead to increased productivity, improved efficiency, and better analysis capabilities.
• Handling item variations in the system requires integration with an inventory system. Efficient inventory systems are crucial for streamlining operations and reducing complexity in the restaurant industry.
• The onboarding process for Factura.ai involves integrating with existing accounting and inventory systems.
• Factura.ai helps businesses save trees by eliminating the need for paper invoices and streamlining the approval process.
• The future of technology in the restaurant industry includes robotics, automation, and enhanced data extraction capabilities.

00:00 Introduction 01:00 Overview of Factura 13:30 Building Trust, Value, and Product 15:10 Success Stories and Wins After Implementing Factura 20:49 Handling Challenges of Item Variations 23:28 Walkthrough on How Factura’s System Work 27:54 Single Venue and Multi-Unit Location 29:41 Saving Trees! 31:30 Future Trend for Tech and Restaurant Industry 34:45 Post Covid Accelerated the Adoption of the Tech Restaurant Industry 35:43 Advice to Entrepreneurs 39:08 What’s Next for Factura

Bite is a self-service software company that specializes in kiosk ordering for restaurants. Their goal is to enhance and elevate hospitality by providing a guest-centric experience. Kiosks offer benefits such as reduced wait times, personalized recommendations, and the ability to switch languages. While the COVID-19 pandemic initially slowed down the adoption of kiosks, they are expected to become a standard feature in fast-casual and quick-service restaurants. Menu engineering is an important aspect of kiosk ordering, allowing for dynamic placement of items and personalized suggestions. The future of digital ordering includes advancements in personalization, loyalty programs, and revenue management.

• Kiosk ordering offers benefits such as reduced wait times and personalized recommendations.
• Kiosks are expected to become a standard feature in fast-casual and quick-service restaurants.
• Menu engineering is an important aspect of kiosk ordering, allowing for dynamic placement of items and personalized suggestions.
• The future of digital ordering includes advancements in personalization, loyalty programs, and revenue management.

00:00 Introduction and Background 01:20 What is Bite? 02:40 Brandon's Background in Hospitality 05:17 Experience at Resy 10:10 Joining Bite 13:05 Challenges and Solutions for Bite 18:30 Pushback and Benefits of Kiosks 20:48 The Evolution of Digital Ordering 23:07 Facial Recognition and Personalization 25:33 Customer Journey and Success Stories 29:44 Menu Engineering and Dynamic Pricing 34:36 The Future of Bite and Automation 36:27 Advice for Entrepreneurs in Hospitality Tech

Danny Klein, Editorial Director at QSR and FSR magazines, shares his journey to becoming the Editorial Director and discusses the evolution of the restaurant industry. He highlights the growth of fast-casual restaurants after the recession and the emergence of fast-casual 2.0 brands. He also discusses the impact of the COVID-19 pandemic on the industry and the challenges faced by restaurants. Danny shares insights from his interview with Andrew Cathy, CEO of Chick-fil-A, and emphasizes the importance of caring for people in the hospitality industry. The conversation explores the impact of COVID-19 on the restaurant industry, with a focus on quick-service restaurants (QSRs) and full-service restaurants (FSRs). It discusses how QSRs were able to secure capital and recover quickly due to their ability to adapt to delivery, curbside pickup, and drive-thru services.

In contrast, FSRs and independent restaurants faced more challenges and are still struggling to recover. The conversation also touches on the importance of independent restaurants in creating vibrant and unique dining experiences in cities. In terms of technology trends, the discussion highlights the adoption of handheld devices, pay-at-the-table kiosks, and kitchen display systems in FSRs. It also mentions the use of robotics in QSRs, although these technologies are still in the early stages of implementation.

• The restaurant industry has evolved significantly, with the growth of fast-casual restaurants and the emergence of fast-casual 2.0 brands.
• The COVID-19 pandemic has had a profound impact on the industry, forcing restaurants to adapt to new regulations and challenges.
• Interviewing Andrew Cathy, CEO of Chick-fil-A, highlighted the importance of caring for people in the hospitality industry.
• The restaurant industry is filled with passionate individuals who are dedicated to providing exceptional experiences for their guests. QSRs were able to recover quickly from the impact of COVID-19 due to their ability to adapt to delivery, curbside pickup, and drive-thru services.
• FSRs and independent restaurants faced more challenges and are still struggling to recover.
• Independent restaurants play a crucial role in creating unique and vibrant dining experiences in cities.
• Technology trends in the restaurant industry include the adoption of handheld devices, pay-at-the-table kiosks, and kitchen display systems in FSRs.
• QSRs are exploring the use of robotics, although these technologies are still in the early stages of implementation.

00:00 Introduction and Background 09:26 The Passion and Love for the Hospitality Industry 22:27 The Evolution of the Restaurant Industry 25:24 The Impact of the COVID-19 Pandemic 26:51 The Impact of COVID-19 on the Restaurant Industry 31:00 The Shift in Consumer Behavior and the Definition of Value 37:17 Challenges Faced by Independent Restaurants 42:16 Technology Trends in Full-Service Restaurants 47:29 The Adoption of Technology in Quick-Service Restaurants

OOMI Digital Kitchen is a digital food hall based in Dallas, Texas, that focuses on making great food and specializes in delivery and carryout. The founder, Marcus Pinero, shares his background in the restaurant industry and the inspiration behind creating a digital food hall. The concept of OOmi Digital Kitchen involves operating multiple brands out of one central kitchen, with a focus on cross-utilizing ingredients and providing a diverse menu. The customer journey includes both in-person grab-and-go and online ordering experiences. The use of technology, such as Ovation and Empowered Delivery, has been instrumental in improving communication with customers and ensuring the quality of food during delivery. The future plans for OOMI Digital Kitchen include expanding its brand presence and continuing to prioritize great food and customer satisfaction.

• Delivery is a crucial component for digital food halls to succeed.
• Operating multiple brands out of one central kitchen allows for cross-utilization of ingredients and a diverse menu.
• Effective communication with customers is key, and leveraging technology tools like Ovation can help gather feedback and address any issues.
• Testing food quality during delivery is essential to ensure a great customer experience.
• Future plans for Oomi Digital Kitchen include brand expansion and a focus on maintaining high-quality food and customer satisfaction.

00:00: Introduction and Importance of Delivery 02:56: Background and Inspiration for OOMI Digital Kitchen 08:14: Brands and Concept of OOMI Digital Kitchen 12:58: Customer Journey: In-Person Grab and Go 14:26: Customer Journey: Online Ordering 16:22: Advantages of Going Digital 26:55: Lessons Learned and Importance of Communication 31:09: Delivery Challenges and Testing Food Quality 35:06: Future Plans for OOMI Digital Kitchen 36:34: Where to Find OOMI Digital Kitchen

In this episode, Angelo Esposito interviews Jason Brooks, a hospitality professional with over 30 years of experience. They discuss various topics related to the restaurant industry, including getting into the business, lessons learned from top brands, actionable tips for restaurant operators, and the importance of coaching as a leadership trait. They also touch on the challenges of talent acquisition and market realities, creating self-sustaining systems in restaurants, and closing the gap between customer expectations and operator execution. Jason shares his inspiration for writing his book, 'Every Leader Needs Followers,' which aims to transform restaurant managers into hospitality leaders.

• The first emotion every human being experiences is tied to food.
• Training and orientation should focus on creating an owner-like orientation and giving a big picture view of the business.
• Delegation should be done strategically, considering the admin level and priority of tasks.
• Soft skills are crucial in the restaurant industry, and managers should focus on building a people-centric culture.
• Aligning customer expectations and operator execution is essential for driving sales and customer satisfaction.

00:00: Introduction and Background 01:26: Getting into the Restaurant Business 06:05: Lessons Learned from Top Restaurant Brands 07:26: Actionable Tips for Restaurant Operators 09:50: Improving Orientation and Training 10:44: Creating Many GMs through Delegation 12:39: The Importance of Coaching as a Leadership Trait 15:28: Balancing Talent Acquisition and Market Realities 19:42: Developing Self-Sustaining Systems in Restaurants 20:40: Regression in Managers' Soft Skills 30:09: Aligning Customer Expectations and Operator Execution 42:04: Inspiration for Writing the Book