In this episode, Simon Zatyrka, founder and CEO of Culinary Mechanic, shares his journey through the culinary world, discussing the evolution of his brand, the importance of mentorship, and the shift from cooking to managing and consulting in the restaurant industry.

He reflects on his diverse background, the challenges he faced, and the lessons learned from various culinary experiences, emphasizing the significance of personal branding and the mechanics behind successful restaurant operations. In this conversation, Simon Zatyrka shares his extensive journey in the restaurant industry, detailing his experiences from working as a sous chef to becoming an executive chef and eventually transitioning to a consultant role with Culinary Mechanic.

Simon also discusses the challenges of managing food and labor costs, the impact of the pandemic on the restaurant business, and the importance of leadership and systems in scaling operations. Simon emphasizes the need for chefs to engage with their teams and adapt to changing circumstances while maintaining quality service.

• Culinary Mechanic represents a shift from traditional cooking to operational efficiency.
• The role of a chef evolves into more of a managerial position as one advances.
• Food quality is often assumed; differentiation comes from operational excellence.
• Simon’s diverse cultural background influenced his culinary perspective.
• Early experiences in the kitchen shaped Simon's passion for food.
• Education in culinary arts is as important as practical experience.
• Mentorship plays a crucial role in professional development.
• Understanding food costs and management is essential for success.
• The culinary industry requires adaptability and continuous learning.
• Personal branding is key in establishing a consulting business. Moving to the Bay Area was a significant change for Simon and his family.
• Working at Restaurants Unlimited provided valuable training and management systems.
• Effective communication with servers can significantly impact food sales and costs.
• During the recession, Simon managed to keep his restaurant profitable while others struggled.
• Understanding food costs and directing menu choices is crucial for profitability.
• Natural attrition can be a strategy for managing labor costs during tough times.
• Listening to the team and adapting to their needs is essential for maintaining morale.
• The pandemic made developing people in the restaurant industry more challenging.
• Culinary Mechanic was born out of a desire to help multiple restaurants succeed.
• Leadership training is often overlooked but is vital for restaurant success.

00:00 Consultant's Unexpected Opportunities 04:35 Whisk: Culinary Mechanics Unveiled 08:28 "From Kitchens to Jobs" 12:27 High School Academic Experiences 13:36 The Go-To Research Expert 18:30 Overwhelmed Chef's Transition Journey 20:56 Hands-On Kitchen Organization Tips 25:21 Transformative Culinary Education Experience 28:34 From Checklist to Menu Engineering 29:55 Directing Diners: Cost-Effective Menu Strategies 34:07 Flat Top Fish Cooking Upgrade 37:12 Summer Restaurant Frenzy 38:49 Cultivating Culinary Leadership 43:28 Urgent Kitchen Staffing Solutions 47:28 Evolving Restaurant Management Focus 50:10 Leadership Challenges in Culinary Industry 51:34 Embracing Changing Passions 55:32 Helping Chefs, Inspiring Leadership

In this conversation, Stephanie Jaeger, the president of Les Dames d'Escoffier International (LDEI), shares her journey into the hospitality industry, her experiences running a restaurant for 25 years, and the lessons learned along the way. She discusses the importance of mentorship and communication in both personal and professional relationships, especially in the challenging restaurant environment. Stephanie also highlights her transition to a role in learning and development and provides insights into the mission of LDEI, which supports women in the culinary and hospitality fields through mentorship and scholarships. In this conversation, Stephanie Jaeger discusses the importance of mentorship for women in the culinary industry, the journey of joining the LDEI, and the challenges faced by women in hospitality.

She emphasizes the need for training and development, effective leadership qualities, and the role of technology in enhancing restaurant operations.

The discussion also highlights the future aspirations for women in the culinary field and the importance of community support.

• Starting young in hospitality can lead to a lifelong passion.
• Success in the restaurant industry often comes from teamwork and asking for help.
• Maintaining clear boundaries between work and home life is crucial for relationships.
• Communication is key in both personal and professional partnerships.
• The restaurant industry can be romanticized, but it is challenging and demanding.
• Mentorship plays a vital role in supporting women in the culinary field.
• Transitioning roles can provide new opportunities for growth and impact.
• LDEI focuses on empowering women through scholarships and mentorship.
• Networking with other women in the industry can provide valuable support.
• Each LDEI chapter offers unique opportunities for connection and growth. Mentorship is crucial for women in the culinary industry.
• Women should feel comfortable in kitchens and seek support.
• Joining LDEI provides networking and growth opportunities.
• Training and development are essential for staff confidence.
• Effective leadership requires communication and presence.
• Technology can enhance training and operational efficiency.
• Women need to know they belong in the industry.
• Community support helps women thrive in hospitality.
• Transitioning from multi-tasking to delegation is key.
• The restaurant industry is a complex business environment.

00:00 Early Career Start: Lifelong Passion 05:14 Embracing Teamwork Over Individualism 08:31 "Balancing Marriage and Work Boundaries" 12:09 LDI Mentorship and Networking Impact 14:14 "Embracing Hospitality and Expansion" 18:25 Mentorship in LDEI: Inspiring Opportunities 21:16 "Chapter Autonomy and Impact Initiatives" 22:57 Restaurant Ownership Challenges 28:05 Rethinking Restaurant Staff Training 31:03 "Always On in Hospitality" 35:13 Return of Human Touch in Dining 37:57 "Podcast Promotion: LDEI Participation"

In this episode, Yaro Tsyhanenko, founder and CEO of PickPad, shares his journey from Ukraine to Chicago and the inspiration behind creating PickPad, a modular system designed to enhance restaurant operations through smart sensors and machine learning.

He discusses the challenges faced by restaurants in managing pickup and delivery orders and how PickPad aims to streamline these processes, improve customer experience, and provide valuable data insights.

Finally, the conversation also touches on the technology behind PickPad, its potential impact on the restaurant industry, and the importance of customer and employee satisfaction.

• Yaro's journey from Ukraine to founding PickPad in Chicago.
• PickPad aims to enhance restaurant operations with smart technology.
• The importance of customer experience in the restaurant industry.
• Challenges faced by restaurants in managing orders efficiently.
• PickPad's use of sensors to improve order accuracy and efficiency.
• The significance of data in optimizing restaurant operations.
• Yaro's motivation to create solutions for real-world problems.
• The potential for PickPad to transform the quick-service restaurant experience.
• Feedback from pilot programs will guide future improvements.
• The CES Innovation Award recognition highlights PickPad's potential.

00:00 Ukrainian Entrepreneur Revolutionizes Restaurant Tech 03:32 Ukrainian Food Delivery Success 06:45 Tech Frustrations in Restaurant Pickups 11:30 Labor Efficiency Challenges in Busy Stores 13:30 "Smart Pads Boost QSR Profits" 17:33 Launching Full-Scale Pilot in Chicago 20:12 Optimizing Order Predictions with Sensors 24:34 "Streamlining User Experience" 27:18 Unified Digital-Physical Customer Experience 32:12 Open Pilots for Real-World Testing 33:27 "Yaro's PickPad AI Journey"

In this conversation, David Scott Peters, a restaurant expert and coach, shares his extensive experience in the restaurant industry, discussing the importance of leadership, systems, and accountability in achieving restaurant prosperity.

David shares insightful success stories, like that of Daisha Wakefield, who leveraged effective systems and budgeting to transform her career from schoolteacher to successful restaurant owner. We'll also discuss the transition from cumbersome spreadsheets to streamlined software solutions, the real-life challenges of implementing new systems, and the fundamental role of leadership and accountability in driving a restaurant's success.

Discover how a growth mindset, leadership, and cultural change within your business can lead to remarkable improvements in efficiency and profitability. Tune in to hear practical advice on overcoming resistance to change, making pivotal decisions, and the significance of continuous learning and training in the ever-evolving restaurant industry.

Plus, David offers a wealth of resources, including his book "Restaurant Prosperity Formula," YouTube channel, and more. Whether you're a seasoned restaurateur or just starting out, this episode is packed with actionable insights to elevate your restaurant operations to new heights.

• David's journey in the restaurant industry began in his family's business.
• Leadership is the number one reason why restaurants fail.
• Change is uncomfortable, but necessary for growth.
• Accountability is crucial in restaurant management.
• The Restaurant Prosperity Formula focuses on freedom and financial success.
• Chefs often resist change due to their artistic nature.
• Involving staff in decision-making can ease resistance to new systems.
• Training and systems can help overcome individual weaknesses.
• Common misconceptions include the belief that businesses can turn around overnight.
• Effective systems and processes are essential for restaurant success. Implementing systems requires a cultural shift in the organization.
• Consistency in using systems is crucial for accountability and change.
• Leadership plays a vital role in fostering a positive company culture.
• Identifying and addressing saboteurs is essential for progress.
• Budgeting based on historical data helps set realistic targets.
• A growth mindset is necessary to overcome challenges in the restaurant industry.
• Success stories can inspire and motivate restaurant operators.
• Employees appreciate clear rules and consistent management.
• Training and development opportunities are important for employee retention.
• Understanding the importance of consistency can lead to better customer experiences.

00:00 Grew up in, excelled at family restaurant business. 04:18 Helping independents with chain-like systems, profit-focused. 08:55 Train, understand, decide, perform, consequences, and action. 12:17 Clear "Definition of Done" crucial for systems. 14:50 Chefs need management skills, not just culinary artistry. 17:11 Change is uncomfortable but improves consistency, profitability. 20:55 Involve key people; guide decision-making process. 24:54 Set systems ensure business isn't person-dependent. 27:36 Successful projects require both AI and people. 29:57 Challenges vary, leadership often hardest in restaurants. 34:29 Excuses impede action despite expressed enthusiasm. 37:47 Attention boosts efficiency, consistency, and customer return. 41:21 Start with budget for accurate KPI targets. 43:32 Master systems for easier restaurant management success. 45:48 Mindset matters; perseverance defines entrepreneurial success.

In this conversation, Peter Newlin, Chief Vision Officer and Co-Founder of Gastamo Group, shares insights into the future of the restaurant industry, emphasizing the importance of technology, mentorship, and community engagement.

He discusses his personal journey into hospitality, the evolution of restaurant concepts, and the significance of experiential dining.

Newlin highlights the need for patience and focus in building successful restaurant brands and explores the impact of technology on enhancing guest experiences.

• There's a tremendous backlog of ideas for great tech in restaurants.
• Experiential dining is becoming a key focus in the industry.
• Mentorship plays a crucial role in personal and professional growth.
• Patience and focus are essential for long-term success.
• Community engagement is vital for restaurant success.
• Quality over quantity is a growing trend in dining.
• Technology will play a significant role in the future of restaurants.
• Understanding your home market is critical for growth.
• Listening to customer feedback is essential for improvement.
• The restaurant industry is evolving with new trends and technologies.

00:00 Discovered hospitality's joy, magic, and impact. 03:49 Fell in love with transforming guest experiences. 06:37 Philippe exemplified mentorship and inspired knowledge-sharing. 12:19 Patience, focus, and slow growth ensure success. 15:30 Perdida: personal journeys, community, destination, Baja ambiance. 18:04 Community-driven design enhances unique restaurant concepts. 21:29 Listen to customer feedback; crucial for growth. 23:31 Focus on regional growth and operational success. 28:17 Shift from quantity to quality in dining. 30:07 AI tools will enhance restaurant tech integrations. 32:52 Make people feel special; tech consolidates profitably.

In this episode, Angelo Esposito interviews Gregg Majewski, founder and CEO of Craveworthy Brands. They discuss the journey of scaling restaurants, the importance of culture and leadership, and the innovative approach of Craveworthy Brands in the restaurant industry, including the use of virtual brands and shared kitchens to maximize efficiency and profitability.

In this conversation, Gregg shares his insights on building a strong team culture, the importance of employee growth and retention, and his leadership philosophy that prioritizes the well-being of his team. He discusses the challenges faced by the restaurant industry, particularly in terms of operational hurdles and pricing strategies, while also emphasizing the need for embracing technology to enhance customer experience.

Looking ahead, he outlines ambitious goals for Craveworthy Brands and the importance of supporting franchisees in achieving their dreams.

• Craveworthy Brands aims to support emerging and legacy brands.
• Scaling from 30 to 300 locations requires a strong belief in the business plan.
• Culture and leadership are crucial for restaurant success.
• Systems and procedures must be in place for growth.
• Transitioning to Craveworthy Brands was a planned move for Gregg.
• Virtual brands can significantly increase revenue without additional overhead.
• Speed and efficiency are key components of restaurant operations.
• Franchisees' success leads to long-term success for the brand.
• Innovative concepts like shared kitchens can optimize resources.
• The restaurant industry is about adapting and evolving with market demands. Building a team culture is essential for success.
• Employee growth should be prioritized over personal gain.
• Great leaders support their team's aspirations.
• Paying employees well can reduce turnover.
• Technology should enhance, not replace, hospitality.
• Operational challenges are prevalent in the restaurant industry.
• Pricing strategies need to be flexible and responsive.
• Setting ambitious goals drives progress.
• Understanding the value of technology is crucial.
• Leadership involves getting hands-on and staying connected with the team.

00:00 Craveworthy Brands: Supports emerging brands, franchise-focused growth. 05:04 Passionate culture, commitment drove unique sandwich success. 09:00 Create duplicable systems; manage failures; retrain/improve. 10:45 Invested in restaurants after family-focused career. 15:32 Menu designed for existing kitchen equipment use. 18:55 Supporting personal growth, even if leaving company. 20:22 Overpay to increase employee retention and loyalty. 24:30 Leaders succeed by engaging and performing duties. 27:53 Focus on perfecting one tech item completely. 29:11 Prioritize needs; avoid feature distractions with checklists. 32:30 Set impossible goals, work towards achieving them.

In this engaging conversation, Vance Morris shares his unique journey from a childhood paper route to a successful career in customer service and entrepreneurship. He discusses his time at Disney, the lessons learned, and how he applied those principles to build a thriving carpet cleaning business.

Vance emphasizes the importance of customer experience, effective marketing strategies, and robust customer retention systems, providing valuable insights for business owners in various industries. In this conversation, Vance Morris elaborates the critical elements of customer service in the restaurant industry, furthered the importance of personal connections, staff training, and attention to detail. He shares insights from his experiences at Disney and his mission to improve service quality through his company, Deliver Service Now.

The discussion covers practical strategies for restaurants to stand out in a competitive market and the significance of creating memorable customer experiences.

• Vance's journey illustrates the importance of customer service from a young age.
• Disney's operational principles can be applied to any business.
• Creating a unique customer experience is key to standing out.
• Effective marketing should attract the right customers and repel the wrong ones.
• Customer retention is significantly cheaper than acquiring new customers.
• Using personal stories in marketing can create emotional connections.
• Simplicity in systems ensures they are followed by all employees.
• A robust loyalty program can enhance customer retention.
• Direct mail remains a powerful tool for customer engagement.
• Fun and personality in business can enhance customer relationships. Personal connections can significantly enhance customer loyalty.
• Clean restrooms are a basic yet vital aspect of restaurant marketing.
• Educating staff about the menu can improve customer interactions.
• Attention to detail is crucial in the restaurant business.
• Service quality is a key differentiator in the restaurant industry.
• Training staff properly can prevent service issues.
• Predictability in service builds customer trust and repeat business.
• A mission to eradicate poor service can drive business success.
• Utilizing resources like the right next thing finder can help prioritize improvements.
• Creating memorable experiences is essential for customer retention.

00:00 Introduction. 03:17 Disney food industry career and roles overview. 08:04 Reluctantly considered carpet cleaning opportunity for marketing. 11:44 Unique phone greeting distinguishes Dave's Insurance. 14:20 Restaurants can boost business with loyalty programs. 16:28 I use my children in marketing campaigns. 19:04 Ritz GM embraces hands-on leadership, cleanliness approach. 23:31 Miscommunication about "Tequila Old Fashioned" button options. 27:51 Mission: Improve service quality with human element. 28:48 Consistent guests maintain steady restaurant income. 34:24 10 questions to find your next focus. 35:09 Mystery audits and Disney business boot camps. 38:41 Website offers courses on client retention strategies.

In this conversation, Jake Simon, co-founder and CEO of ConnectedFresh, discusses the company's mission to reduce food waste and improve operational efficiency in the food service industry through advanced sensor technology. He shares the origin story of ConnectedFresh, highlighting the challenges faced by restaurants and grocery stores, particularly in managing temperature and equipment failures.

The discussion delves into the predictive capabilities of their sensors, real-time monitoring, and various applications that can help businesses save money and reduce waste. Jake also emphasizes the importance of tailored solutions that address specific operational challenges rather than just providing more data.

Jake Simon discusses the innovative sensor technology used in food safety and operational efficiency within the restaurant and grocery sectors. He explains how these sensors can monitor various aspects such as temperature, inventory levels, and even customer traffic, enhancing the overall management of food service businesses.

The discussion also covers the streamlined setup process for businesses, emphasizing the ease of installation and the sustainability of the hardware used. Jake highlights the importance of ROI and customer engagement, encouraging businesses to explore the benefits of their technology. Finally, he shares resources for connecting with ConnectedFresh and the value of feedback in improving their services.

• ConnectedFresh focuses on reducing food waste in the food service industry.
• The company originated from a need to address inefficiencies in food storage.
• Real-time monitoring can prevent significant product loss.
• Predictive maintenance allows businesses to address issues before they escalate.
• Temperature monitoring is a critical component of food safety.
• ConnectedFresh uses LoRaWAN technology for long-range, low-power sensors.
• The system can integrate with existing management platforms for seamless operation.
• Automating cooldown logs can save time and reduce food waste.
• Door sensors can help monitor energy consumption and operational efficiency.
• Tailored solutions are more effective than generic data collection. Innovative sensor technology can enhance food safety and operational efficiency.
• Sensors can monitor temperature, inventory levels, and customer traffic.
• The setup process for businesses is streamlined and cost-effective.
• Sustainability is a key focus in hardware solutions.
• ROI is crucial; solutions should pay for themselves multiple times over.
• ConnectedFresh offers a flexible pricing model based on scalability.
• Customer engagement is prioritized; feedback is welcomed.
• The technology is designed to be user-friendly and easy to install.
• Businesses can schedule calls to learn more about the technology.
• ConnectedFresh aims to provide valuable insights and support to clients.

00:00 Monitoring inefficiencies in food service using sensors. 06:07 Cooler failures cost $70,000 in grocery products. 09:25 Pre-configured, long-range, low-power sensors with LoRaWAN. 11:19 Core focus: hazard systems, not sensor platforms. 14:06 Automation simplifies corrective action integration process. 17:27 Start with solutions to specific challenges. 20:39 Door sensor detects and prevents unauthorized access. 25:31 Wine bottles exploded due to temperature changes. 28:57 Identifying challenges for tailored, ROI-driven solutions. 32:38 Refrigerated delivery vans with GPS and sensors. 35:56 Pricing determined by location or sensors used. 38:11 Schedule a call to learn and share feedback. 41:06 Excited to feature and shout you out.