FSR editors chat with Jake Simon, co-founder & CEO of ConnectedFresh, about the biggest smart tech trends transforming the restaurant industry, the growing concern about vendor lock-in and data ownership, what questions operators should be asking when it comes to integrating sensor-based solutions, and more.
Jonathan Weathington, CEO of Shuckin’ Shack, joins FSR editors to talk about true hospitality and creating authentic dining experiences for guests, training and retaining employees, choosing the right franchise partners, and more.
Sean Umstead and Michelle Vanderwalker—co-owners of James Beard Award-nominated cocktail bar Kingfisher, Queeny’s, and counter-serve spinoff QueenBurger—join FSR editors to talk about the importance of fostering “third spaces” that bring communities together; blending art and design with a holistic hospitality experience; lessons from operating multiple unique restaurant concepts; and more.
Carl Sobocinski, founder of the Table 301 Restaurant Group in South Carolina, joins FSR editors to talk about empowering employees to take over restaurant ownership, how to train staff to offer top-notch hospitality and adapting for different generations, the right way to approach new tech, and more.
Nathan Thurston, CEO of Miller’s All Day and Thurston Southern, joins FSR editors to talk about the many hats he’s worn in the industry, what it takes to survive in today's market, tips for managing financials, and how to communicate rising costs to guests.
Justin Cucci, founder of Edible Beats, joins FSR editors to discuss his restaurant group’s sustainability efforts—from repurposing historical buildings to sourcing locally and reducing waste. Plus, he delves into the company’s pioneering Employee Stock Ownership Plan and why it’s a “win-win” for the business and its team members.
Hisham Abdelfattah joins FSR Editor Callie Evergreen to talk about creating restaurant profit margins in California, launching El Halal Amigos as the first 100 percent Halal-Mexican restaurant in the Bay Area, transitioning from a food truck to a brick and mortar, tips for organic social media marketing and being the face of your business, and more.
Obadiah Ostergard joins FSR editors to talk about how Vine Hospitality attracts, retains, and engages nearly 700 team members; the win-win of investing in employee training and education; growing a people-first culture at an expanding restaurant incubator; and more.
Chris Hellmann of Restaurant Technologies joins FSR editors to talk about the role of automation in restaurants, tips to optimize your vendor relationships, controlling costs in the back-of-house, and more. (Sponsored by Restaurant Technologies, Inc.)
From developing over 230 Subway locations to launching a fine-dining Middle Eastern restaurant with a virtual food hall in the back, Reza Farahani joins FSR editors to talk about the lessons he’s learned along the way, operational efficiencies in the back-of-house, his human-centric approach to hospitality, and more.
