ALL SUMMARIES NOW POWERED BY AI (Do you think its doing a good job?)

Summary

In this conversation, the hosts discuss the importance of lighting in food photography and share tips for using lights to enhance food images. They also talk about different camera techniques and the use of reflections to create stunning food photos. The conversation then shifts to random discussions about presidents and fun facts. The hosts emphasize the value of trade shows and offer advice on how to maximize the trade show experience. They also discuss the evolution of trade show strategies and the cost-effectiveness of attending trade shows. The conversation concludes with a focus on the importance of online reputation management for restaurants. This conversation explores the importance of personal connection and genuine relationships in the hospitality industry. The speakers discuss the power of swag as a marketing tool and the need for clear messaging in demos and marketing materials. They emphasize the value of technology as a tool to improve relationships and customer experiences. The mission of Ovation is to combat loneliness and disconnection by enabling better communication between restaurants and their guests. The conversation concludes with a discussion on the importance of acknowledging and apologizing for mistakes and the power of texting in improving customer retention.

Takeaways

• Proper lighting is crucial for capturing high-quality food photos.
• Using reflections and different camera techniques can enhance food photography.
• Trade shows provide valuable networking opportunities and the chance to discover new products and services.
• Preparing a shopping list and identifying specific problems or goals can help maximize the trade show experience.
• Being seen and known at trade shows can lead to valuable connections and business opportunities.
• Online reputation management is essential for restaurants to maintain a positive image. Swag can be a powerful marketing tool when it is useful and relevant to the target audience.
• Crafting clear and concise messaging is essential in demos and marketing materials to avoid confusion and ensure effective communication.
• Technology should be seen as a tool to enhance relationships and improve customer experiences, rather than replacing human interaction.
• Building genuine connections and treating customers as humans is crucial in the hospitality industry.
• Acknowledging and apologizing for mistakes can go a long way in improving customer relationships and loyalty.

Chapters

00:00 Introduction and Inside Joke

00:48 The Power of Lighting in Food Photography

01:17 Using Lights for Instagram Videos

02:14 Using Reflections for Food Photography

03:10 Different Camera Techniques for Food Photography

04:03 Random Conversations about Presidents

05:18 Fun Facts and Stories about Presidents

06:03 The Importance of Lighting in Food Photography

07:40 The Value of Trade Shows

09:06 Making Connections at Trade Shows

11:34 The Benefits of Attending Trade Shows

12:50 Tips for Maximizing Trade Show Experiences

15:28 Preparing for Trade Shows

19:13 Zack's Extensive Trade Show Experience

22:22 The Evolution of Trade Show Strategies

24:41 The Cost and Effectiveness of Trade Shows

26:27 The Importance of Being Seen and Known at Trade Shows

28:07 The Value of Swag and Booths at Trade Shows

28:53 The Power of Online Reputation Management

28:57 The Power of Swag

29:49 Creating Engaging Demos

31:01 Crafting Clear Messaging

32:31 Avoiding Confusing Marketing

34:12 The Importance of Personal Connection

36:00 Building Value in Hospitality

37:14 Combating Loneliness and Disconnection

38:45 Technology as a Tool

39:35 Creating Genuine Relationships

41:31 The Mission of Ovation

43:14 Focusing on Value Creation

44:14 Acknowledging and Apologizing

45:22 The Power of Texting

46:34 Improving Relationships in the Hospitality Industry

48:45 Creating Connection in Restaurants

Summary

Ben Pryor, President and Co-founder of Four Top, discusses the operator mindset and the role of data in the restaurant industry. He shares his background in operations and how he discovered his passion for developing people. Ben reflects on the evolution of restaurant technology and the limitations of current systems. He emphasizes the importance of intangible qualities in successful operators and the need for long-term thinking in technology. Ben also introduces Four Top as a data agnostic platform that enables restaurants to have optionality and innovate. The conversation explores the limitations of restaurant technology and the importance of understanding its role in operations. It highlights the differences between legacy and cloud-based point-of-sale systems and the strategic decisions made by successful brands. The discussion also delves into the potential of AI in restaurant operations and the need for technology to augment human intuition and experience. Lastly, it emphasizes the importance of great managers in driving operational success and the need for a holistic approach to technology implementation.

Takeaways

The exceptional operators in the restaurant industry prioritize developing people and working shoulder to shoulder with their team.

While technology in the restaurant industry has evolved, the core challenges and principles of running a successful restaurant remain the same.

Data should be viewed as a tool, not the end game, and technology should focus on solving the operational challenges faced by restaurants.

Successful operators possess intangible qualities such as empathy, care for their team, and a focus on the right things every day.

Restaurants should adopt technology that enables optionality and innovation, while also protecting against the risk of constantly changing systems. Restaurant technology has limitations and may not be the ultimate solution to all business problems.

Large restaurant brands often build their own technology infrastructure and data management systems.

AI has the potential to augment human intuition and improve decision-making in restaurant operations.

Great managers play a crucial role in driving operational success, and technology should support their expertise.

A holistic approach is necessary when implementing technology in restaurants, considering the impact on guests, employees, and overall business performance.

For an in-depth look at Ben Pryor

⁠⁠LinkedIn: Ben Pryor

To explore the world of Fourtop and its transformative approach to data:

https://www.fourtop.ai/

Hungry for more tech-food insights? Bookmark our podcast to stay updated!

Savor, Share, Subscribe! Engage with the world of tech-food crossovers by following ⁠@EatThisTech ⁠&⁠ DigestibleTech⁠ on our social channels.

Till our next serving, The Digestible Technology Podcast Team.

For more episodes and tech-food delights: ⁠⁠www.eatthistech.com

Chapters

00:00 Introduction and Background

03:09 The Importance of Developing People

08:01 The Evolution of Restaurant Technology

12:37 The Intangibles of a Successful Operator

18:18 The Role of Technology in Operations

21:59 The Vision of Four Top

25:00 The Limitations of Technology in Differentiating Restaurants

28:19 The Need for Long-Term Thinking in Technology

32:08 Fortop as a Connector and Data Agnostic Platform

42:33 The Limitations of Restaurant Technology

47:26 The Tech Stack of Large Restaurant Brands

55:27 The Role of Managers in Restaurant Operations

59:25 The Potential of AI in Restaurant Operations

01:06:32 The Challenges of Technology in Restaurant Operations

Digestible Technology Podcast with Special Guest Matt Wampler, CEO of ClearCogs

Join Mike Potter and Danny Stoller as they unlock the harmonious blend of food and technology on the Digestible Tech podcast. Want a taste of our earlier episodes? Feast here: linkin.bio/digestible-tech

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Episode Blurb:

In our newest episode, we're excited to introduce you to Matt Wampler, a visionary entrepreneur and the mind behind Clearcogs, a revolutionary food-tech sensation that's sweeping the nation. Matt's journey through the tech and food industries has been nothing short of remarkable. 

Starting from his early days as a tech enthusiast to his role as the founder of Clearcogs, a groundbreaking food-tech startup, Matt's story is a testament to innovation and determination.

Clearcogs is on a mission to empower restaurants and food establishments to increase profitability by managing their food costs smarter. Imagine giving your team automated reporting on what items to prepare and order so they'll never have to guess how many bagels, briskets, or anything else to prep again. Say goodbye to spreadsheets and guesswork and say hello to AI-automated prep sheets tailored to your restaurant's unique needs.

Matt, along with his dedicated team, recognized a gap in the market and set out to revolutionize the way restaurants handle food preparation. Their innovative solution leverages your POS data and menu to determine exactly what you'll need each day, taking into account factors like shelf life and lead time. The result? Hyper-personalized recommendations that your staff can act on, all without the need for additional hardware or cameras.

Discover how Clearcogs is reshaping the culinary landscape by embracing technology and ensuring that restaurants can operate more efficiently and profitably. Whether you're a foodie, a tech enthusiast, or simply curious about the future of dining, this episode is sure to leave you craving more.

For an in-depth look into Matt Wampler and Clearcogs:

⁠LinkedIn: Matt Wampler⁠

To explore the world of Clearcogs and its transformative approach to food cost management:

⁠Website: Clearcogs⁠.com

Hungry for more tech-food insights? Bookmark our podcast to stay updated!

Savor, Share, Subscribe! Engage with the world of tech-food crossovers by following @EatThisTech & DigestibleTech on our social channels.

Till our next serving, The Digestible Technology Podcast Team.

For more episodes and tech-food delights: ⁠www.eatthistech.com

Digestible Technology Podcast with Special Guest Andy Freivogel

Join Mike Potter and Danny Stoller as they unlock the harmonious blend of food and technology on the Digestible Tech podcast. Want a taste of our earlier episodes? Feast here: linkin.bio/digestible-tech

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Episode Blurb:

Step into a refreshing episode where we host Andy Freivogel, the dynamic CEO of Science On Call, a revolutionary platform providing specialized tech support for the bustling restaurant industry. With a late but robust entry into the tech domain at the age of 26, Andy's journey has been anything but typical. From learning the ropes of building networks to spearheading IT at Intelligentsia Coffee and Tea in Chicago, his story is a testament to passion and adaptability.

Andy, alongside Luisa Castellanos (COO of Science On Call), perceived the rapid transformation of brick and mortar spaces by technology. What started as a consulting venture soon pivoted to addressing an industry-wide challenge when they recognized the dire need for adept tech support in restaurants. Their findings revealed a complex tech stack in most restaurant operations, often leading to operational inefficiencies and employee dissatisfaction.

Drawing on his rich experience and the support of innovative platforms like the Food Foundry Accelerator, Andy emphasizes how Science On Call stands out in its mission, especially during challenging times like the pandemic. With about 850,000 restaurants in North America grappling with similar tech issues and staffing problems, Andy's vision for a scalable solution is both timely and invaluable.

Curious about how Andy plans to enhance restaurant operations and employee satisfaction using technology? Dive into our latest episode.

For an in-depth look into Andy Freivogel's illustrious journey:

• LinkedIn: Andy Freivogel
• Website: Science On Call

To delve into the world of Science On Call, and its unique offerings in the tech-food space:

• About Science On Call

Hungry for more tech-food insights? Bookmark our podcast to stay updated!

Savor, Share, Subscribe! Engage with the world of tech-food crossovers by following @EatThisTech & DigestibleTech on our social channels.

Till our next serving, The Digestible Technology Podcast Team.

For more episodes and tech-food delights: www.eatthistech.com

🎙 Exciting News! The latest episode of the Digestible Technology Podcast is here, and it's a must-listen for all restaurant industry enthusiasts. Join our hosts Danny Stoller and Michael Potter as they dive deep into the world of technology and its impact on restaurants with the incredible Jim Mizes.

🌮 Jim Mizes is a true guru when it comes to scaling restaurant brands, having worked his magic on Taco Bell, Jamba Juice, Noah's Bagels, and Blaze Pizza. He's now sharing his insights as a strategic advisor to startups and growing brands like Dave's Hot Chicken, Adentro, and Birdeye.

🔥 From the 1980s to 2023, Jim's journey is a testament to what it takes to succeed in the ever-evolving restaurant industry. Don't miss this episode!

#RestaurantTech #ScalingSuccess #RestaurantInnovation #FoodIndustryInsights #RestaurantOperators #TechThoughtLeaders #CustomerBehavior #SameStoreSales #RestaurantGrowth #JimMizes #DigestibleTechPodcast

Digestible Technology Podcast

Hosted by Daniel Stoller and Michael Potter, Digestible Tech is a big tent podcast to unite folks on both sides of the food technology marketplace. Learn more & listen to our older episodes clicking the following link: ⁠linkin.bio/digestible-tech⁠

Digestible Technology Podcast with Special Guest Christian J. Fischer

(Episode Blurb)

Join us in the latest episode of Digestible Technology as we sit down with Christian J. Fischer, a culinary virtuoso who's reshaped the contours of the food service industry over a splendid 35-year career. With pivotal roles such as the Senior Vice President Operations at Mini Melts Of America, Chief Culinary Operations Officer at Unidine, and Vice President of Culinary Innovations at Chartwells under his belt, Christian is no stranger to culinary excellence.

As the Co-Founder of Culinary Executive Mastermind, he passionately mentors and strategizes with chefs and up-and-coming hospitality pros. Hailed as 'awe-inspiring' and 'unmatched' by peers, Christian's insights are invaluable.

This episode delves deep into his illustrious journey, his synergy with technology in the restaurant sector, and his mission to uplift and educate the next generation of restaurateurs in an ever-evolving industry.

We'll shine a spotlight on Christian's overarching mission: aiding fellow culinary aficionados in achieving their dreams. Furthermore, we'll discuss the unique advantages of joining the world’s sole peer-to-peer network tailored for the culinary hospitality sector.

We will discuss Christian's other commendable pursuits outside of the restaurant industry arena; Ranging from championing causes from technology and robotics to supporting children and eco-initiatives, amplifying his multifaceted leadership profile.

This episode is a culinary masterclass that promises rich insights and a sprinkle of zest. Tune in now!

For a deeper dive into the world of Christian J. Fischer check out the links below:

• LinkedIn: linkedin.com/in/christianjfischer
• Website: CulinaryLeadershipAcademy.com (Blog)
• Twitter: @chefleader
• Email: christianjfischer@me.com
• Culinary Executive Mastermind: workshop.christianjfischer.com

If culinary innovation and peer mentorship resonate with you, this episode is your gateway to unparalleled insights. 🎙️🍴🌟

Learn more about Digestible Technology Podcast and preview upcoming episodes by subscribing to our social media pages so you can stay up-to-date on what we're serving next week! Follow Us & Subscribe to Digestible Technology Podcast by clicking on our special menu item linked below.

Our Weekly Special Menu Item Is "All You Can Eat Links"

Click Here: https://linkin.bio/digestible-tech⁠

Served Exclusively For Future Subscribers of ⁠@EatThisTech⁠ & ⁠DigestibleTech

Thanks again for listening and supporting Digestible Technology Podcast!

See You Next Week!

Sincerely,

Digestible Technology Podcast Team

Subscribers: www.eatthistech.com

Dan Unter has worn many hats, including being a laywer for start ups, cooking professionally, purchasing and then selling the Redwood Diner in Brooklyn, and Kitch, Uber for catering kitchen space.

We had a lot of fun talking to him about his trials and tribulations, as well as enjoying each others' blend of sarcasm.