Shows
Science of ServiceHard Lessons in Growth: Fragile Partnerships, Hard Pivots, and What the Data Really Tells You with Omar KasimGrowth doesn’t always fail because the concept is broken—sometimes it stalls because the partnership is. In this episode of Science of Service, we sit down with Omar Kasim—entrepreneur, operator, and founder of Plomo Quesadillas—to unpack the hard truths behind partnerships, pivots, and the unexpected insights hidden in your own sales data.Omar shares the whirlwind behind his first concept, the rapid rise that followed, and the moment everything turned sideways—when a remote partner tried to take over the business overnight. He walks us through rebuilding from the ground up, turning around a failing re...
2025-12-1630 min
Science of ServiceCrafting Calm: How Operators Can Thrive Even When the Market Tightens with Doug CunninghamWhat happens when consumer sentiment drops and running a hospitality business suddenly gets even harder? In this episode of Science of Service, we speak to Doug Cunningham—CFO, operator ally, and founder of Crafted Ledgers—about how operators can stay clear-headed when the pressure is on.Doug shares what he learned scaling Denver Beer Company from one taproom to a multi-location brand, why quick cost-cutting often backfires and why clarity, not panic, should guide every decision.The conversation breaks down the tools and habits that help teams work smarter: simple dashboards, better KPIs, and tech that...
2025-12-0233 min
Nashville Restaurant RadioMatt Molaski- Margin EdgeIn this episode, Brandon sits down with Matt Molaski, one of the driving forces behind MarginEdge, the back-office platform that’s redefining how restaurants manage costs, invoices, inventory, and real-time P&Ls.Matt brings the rare combination of being both a tech leader and a former restaurant worker— which means he actually speaks our language: tickets, invoices, chaos, and the grind. We dig into:The origin story of MarginEdge and how solving their own operational frustration led to a platform now used by thousands of restaurants nationwide.Why invoice automation isn’t just a time...
2025-11-1853 min
Culture UncoveredMarginEdgeRunning a restaurant can feel like a nonstop juggling act.But what if you had a digital partner taking the paperwork off your plate? Meet MarginEdge, the restaurant management platform bringing automation and real-time data to simplify back-of-house operations. In this episode, Jena Dunay talks with Roy Phillips, Co-Founder of MarginEdge, as they dig into the startup’s origin story, culture rooted in hospitality, and vision to make running a restaurant more enjoyable and efficient.What you’ll learn:How MarginEdge solves real restaurant chall...
2025-11-1230 min
Science of ServiceBuilding a Franchise: Ivan Ramen’s Recipe for Scalable Growth & ConsistencyWhat does it really take to grow a hospitality brand without watering down what made it special in the first place?In this episode of Science of Service, Rachel sits down with Ivan Orkin—chef, ramen pioneer, and star of Chef’s Table—and Chad Combs, the operational force behind Ivan Ramen’s growing franchise business. Together, they unpack the reality of scaling a cult favorite into a global brand while staying true to its heart.From working with co-packers to maintain consistency, to building out a tech stack that riv...
2025-07-0132 min
The Bottom Line- Real Stories Behind RestaurantsNo More Guesswork: Inventory, Cost Management and Consistency, and Real Results with MarginEdgeSend us a textIn this episode of The Bottom Line, Naki Soyturk welcomes Matt Molaski and Rich Dunham from MarginEdge—the industry’s “Swiss Army knife” for inventory, invoice processing, and restaurant cost control. They break down the biggest myths about inventory, why most operators get stuck in spreadsheet chaos, and how MarginEdge helps transform back-office pain into profit.You’ll hear about the most common mistakes restaurants make (and how to spot them), how tech can save you from recipe disasters, and why a “partial count” can sometimes matter more than a perfect full inventory...
2025-06-2740 min
Science of ServiceScaling the Slice: Deliveries & Growth Without Compromise from Andy's Pizza Founder Andy BrownWhat happens when your business depends on third parties to deliver your product, but you still want every order to arrive hot, fresh, and worthy of your name?In this episode of Science of Service, we dive into the story of Andy Brown, founder of Andy’s Pizza—a neighborhood staple turned regional favorite known for high standards and a refreshingly no-BS approach to delivery.From making dough in a studio apartment to obsessing over order timeliness and pizza sound quality (yes, really), Andy breaks down the practical magic of d...
2025-06-1737 min
Craft Brewery Financial Training PodcastTaproom Menu Magic: Using MarginEdge to Price for ProfitIn today's podcast you'll learn how MarginEdge gives you accurate insight into taproom profitability on a daily basis—no waiting for end-of-month reports. What are your most profitable menu items? Where are costs increasing and eating into profits? How do we get everyone talking about the numbers and helping achieve financial success?You'll get answers to these questions and more to help your increase taproom profits. Key PointsHow to properly price menu items for profitTactics to stay laser focused on margins every...
2025-06-131h 03
Science of ServiceFor the Love of Hospitality: Workplace Secrets That Actually Work with Mike Lindsey & Kimberly Love-LindseyIn this episode of Science of Service, we meet Mike Lindsey & Kimberly Love-Lindsey - the husband-and-wife duo behind the fast-growing Lindsey Food Group. From finding love on the restaurant floor to launching their first concept during the height of the pandemic, their story is one of risk, resilience, and rewriting the rules of hospitality.They share how they turned tough industry lessons into a people-first culture that prioritizes fair pay, trust, and training - and how that’s helped them grow from one restaurant to ten in just five years. Learn why service char...
2025-05-2933 min
CFO THOUGHT LEADER1099: Turning Back‑Office Data into Front‑Line Decisions | Emma Whelan, CFO, MarginEdgeWhen a restaurant’s weekly salmon order suddenly spikes in price, Emma Whelan wants chefs adjusting menus the next morning—not tallying losses a month later. “The system will alert them if the price of salmon (has) gone up unexpectedly,” she tells us, describing MarginEdge’s real‑time cost engine. It is a small but telling vignette from Whelan’s first months as CFO, and it captures the company’s wider ambition: “MarginEdge wants to create a world where restaurant operators can focus on great food and great service without having to worry about the back office,” she tells us.Whelan expla...
2025-05-2153 min
Science of ServiceThe Bottom Line of Better Bookkeeping: Restaurant accounting solutions from FIXE CEO Ryan HandelIn this episode of Science of Service, we’re joined by Ryan Handel - restaurant operator turned co-founder and CEO of FIXE, a bookkeeping solution designed by hospitality folks, for hospitality folks. Ryan’s journey started on the floor of a busy restaurant and led to building a platform that now supports thousands of businesses in getting their financial house in order.We dig into what it really takes to get the most from your financial support - whether that’s a bookkeeper, an accountant, or a whole tech stack. From the difference between cash a...
2025-05-0837 min
Science of ServiceWhen to Build vs When to Buy: Henry Borgeson on Leveraging Tech at Roots Natural KitchenIn this episode of Science of Service, we’re heading back to school (kind of). We sit down with Henry Borgeson, CEO of Roots Natural Kitchen, to hear how a fast-casual brand born in a college town turned custom bowl complexities into a bold, tech-powered expansion strategy.Henry shares his journey from customer to CEO (yes, really) and talks us through the lessons learned from building their own app, surviving the pandemic pivot, and choosing the right tech to grow smart—not just fast.Henry’s been in the weeds...
2025-04-2234 min
Science of ServiceBlenders to Boardrooms: How South Block Took the Leap into Private EquityEver wonder what it really takes to grow your hospitality business with private equity—without losing the mission, magic, or sense of community?In this episode of Science of Service, host Rachel Stainton Markus sits down with Amir Mostafavi, founder and CEO of South Block—a fast-growing fast-casual brand with purpose at its core. Amir shares how he scaled from a single juice bar to a multi-location operation backed by private equity.From building a team and tightening KPIs, to learning the investor “love language” and staying true to what mad...
2025-04-0835 min
Science of ServiceFunding Your Restaurant's Growth: Expert Tips from a Hospitality CFOThinking about expanding your restaurant but not sure how to fund it? In this episode of Science of Service, host Rachel Stainton Markus sits down with Georgina Cavendish, a financial expert with deep experience in the hospitality industry, to explore the ins and outs of securing funding to grow a restaurant business.Georgina breaks down the challenges and benefits of working with private equity—and shares her insider tips on preparing your business for investment and maintaining strong relationships with investors. She also reveals why having solid financial systems and a supportive network can make all the di...
2025-03-2534 min
Science of ServiceBringing home the bacon: The ultimate guide to mixing retail into your restaurant business with Bill-E StittIn our debut episode of Science of Service we dive into the story of William ‘Bill-E’ Stitt and his journey from the corporate restaurant world to running a burgeoning bacon empire in Fairhope, Alabama. Billy shares his vision for the Bill-Es brand and discusses the challenges and triumphs of expanding his restaurant business into retail. Learn about the importance of quality, strategic partnerships, and effective processes in scaling a hospitality business into retail. If you're dreaming of growing your restaurant brand but feel stuck, Bill-Es got plenty of inspiration, plenty of bacon a...
2025-03-1132 min
Science of ServiceLaunching soon: Science of ServiceRunning a restaurant is no easy feat. Every day brings new challenges, and success takes more than just great food. Science of Service is your guide to navigating the ups and downs of the hospitality management industry, offering real stories, practical advice, and lessons from people who’ve been there. Whether you’re juggling tight margins, managing labor issues, or looking to enhance customer experience, this show is here to help. Each episode features honest and insightful conversations with industry pros, seasoned veterans, and rising stars—sharing what worked, what didn’t, and how they kept going when the...
2025-02-2501 min
Restaurant Unstoppable with Eric Cacciatore1110: Susan Abbott, Founder and CEO of Know My MenuSusan Abbott is the CEO and Founder of Know My Menu. Know My Menu is a brand new tool developed by Susan with a "Mission: To provide an easy-to-use tool for restaurants to manage their menus while providing transparency to their patrons," and a "Vision: More people dining with confidence and ease knowing their menu choices, where the food comes from and ways their choices can support their lifestyle." Susan has worked in tech and IT since the 90's. She has done everything from technical trainer to designing databases and systems. In her 20's, she became a global IT...
2024-08-191h 37Restaurant Unstoppable with Eric Cacciatore1109: Nick Sakagami, Sushi Master, Author, Owner of NNPR, Inc.Nick Sakagami is the author of "Sushi Master: An Expert Guide to Sourcing, Making, and Enjoying Sushi at Home" and the Owner of NNPR, INC. His company, NNPR, INC. is a seafood importer/exporter, marketer, branding consultant, and wholesaler. He mostly focuses on aquaculture and seafood businesses trying to move their food overseas, from the North America to Asia and back, as well as to and from Europe. Nick became a Sushi Master in the early 2000's and is currently the only Sushi Master outside of Japan. He released his book in 2023. Favorite success quote/mantra: "Leading...
2024-08-152h 02Restaurant Unstoppable with Eric Cacciatore1108: Chadwick Corcoran, Owner of Two Doughs Pizza Co.Chadwick Corcoran is the Owner of Two Doughs Pizza Co. in Los Angeles, CA. Chadwick was raised in the restaurant industry through his mother's two restaurants that she owned while he was growing up. He got into real estate after he graduated college and did primarily that from 2009-2014. He then began cooking pizzas catering with no brick and mortar around 2015. He hit the road and did catering events and pop ups starting around 2016 and then, in 2022, he opened his first restaurant, called Two Doughs Pizza Co. Favorite success quote/mantra: "Leadership by service, find excellence in...
2024-08-121h 33Restaurant Unstoppable with Eric Cacciatore1107: Jessica + Davin Waite, Owners and Founders of The Plot and Wrench and RodentJessica and Davin Waite are the Co-Owners and Co-Founders of Wrench and Rodent and The Plot in Los Angeles, CA. Davin was previously on the show for episode 679 when The Plot was just being built, back in 2019. In the mid-'90s after being hired at Ichiban in Santa Barbara, CA, Davin Waite made the decision to drop out of college and chase his new-found passion; food. After a few years of being mentored by local legend, Chef Hiro, Waite made the move to San Diego where he weaseled his way into the kitchen of Cafe Japengo where...
2024-08-082h 02Restaurant Unstoppable with Eric Cacciatore1106: Andy Hooper, CEO and Co-Founder of Hart HouseAndy Hooper is the CEO and Co-Founder of Hart House in Los Angeles. Hart House was co-founded by visionary and actor/comedian Kevin Hart with the purpose of delivering a better-for-you, quick-service, totally-vegan restaurant. Andy got his start in the industry at 15 washing dishes. He went to school for marine biology and decided to switch focus to business instead. After graduating, he worked for Burger King corporate starting in 2001. When he left, his title was Senior Director of HR at the BK HQ. He moved on to Cafe Rio in 2011 as their Chief People Officer and that brand scaled...
2024-08-052h 17Restaurant Unstoppable with Eric Cacciatore1105: Andy Kadin, Owner of Bub and Grandma'sAndy Kadin is the Owner of Bub and Grandma's, a bakery, restaurant, and wholesaler in Los Angeles, CA. Bub and Grandma's started in 2015 out of Andy's house. Andy was getting frustrated with his career in advertising, and so in 2016 he opened up the Bub and Grandma's bakery. He built up his wholesale accounts to over 170 and in 2022 the brand opened its first restaurant. Favorite success quote/mantra: "Brutal honesty for yourself and outward." In this episode we will discuss: Marketing Opening a restaurant Owning/starting a bakery Wholesale Communcation and training Profit sharing AND...
2024-08-012h 16Restaurant Unstoppable with Eric Cacciatore1104: Tadeh Ghazalian, Co-Owner of Dialog CafeTadeh Ghazalian is the Co-Owner of Dialog Cafe in West Hollywood, CA. Tadeh was born in Rome, grew up in Ottawa, ON, and moved to Los Angeles at the end of high school in 2006. He got an MA in accounting and became a CPA in corporate America from 2013-2016 when he finally joined his family business, Dialog Cafe, in 2016. Since joining the business full-time, Tadeh has greatly improved operations and profits, and plans to have a 2nd and 3rd location open by mid-2025! Favorite success quote/mantra: "There are good ideas and better ideas. There are no...
2024-07-292h 14Restaurant Unstoppable with Eric Cacciatore1103: Troy Hooper, CEO of Kiwi Restaurant Partners & Hot Palette AmericaTroy Hooper is the Founder and CEO of Kiwi Restaurant Partners and the CEO of Hot Palette America. With 30 years of hospitality management in luxury and casual dining, Troy brings a breadth of knowledge and diverse experience to KRP. Troy has built new concepts, redesigned and rebranded existing restaurants and hotels, and improved upon well-established venues throughout the U.S. for iconic brands such as Hilton Corporate properties, Sheraton, TPC Golf Clubs, as well as luxury Caribbean resorts, and exclusive private memberships clubs. A business and operations specialist, Troy has a proven track record of aggressive top and bottom-line...
2024-07-252h 00Restaurant Unstoppable with Eric Cacciatore1102: John Gakuru, CEO and Founder of Coruscent Co.John Gakuru is the Brand Marketing Specialist at Coruscent Co., as well as the CEO and Founder. John got his start as a bar tender at the age of 18 in London. He began his bar career at T.G.I. Friday's and moved on to cruise ships. He then worked for LAB in London and soon left to travel the world and establish alcohol brands internationally. Coruscent Co. today is a global drinks and hospitality agency focused on crafting brands around spirits and specializing in the markets of Canada, Mexico, the U.S., the Caribbean, and Australia. ...
2024-07-222h 03Restaurant Unstoppable with Eric Cacciatore1101: Michael Ungaro, Co-Owner of San Pedro Fish Market and Kings of FishMichael Ungaro is the Co-Owner and CEO of San Pedro Fish Market in LA, and Co-Owner of Kings of Fish. Michael's family started San Pedro Fish Market in the 1950s out of a 200-square-foot space. The business has survived through 3 generations and is today still run by family. The restaurant side of the business arrived in the 1970s in response to the rise of fast food joints. Michael left the family business in the 90s to attend college and work in banks and insurance. He returned in the early 2000s. Today there are 3 San Pedro Fish Market locations. Kings...
2024-07-182h 22Restaurant Unstoppable with Eric Cacciatore1100: Alex Koons, Co-Owner of Purgatory Pizza, Founder of Hot Tongue Pizza, Podcast hostAlex Koons is the Co-Owner of Purgatory Pizza, the Founder of Hot Tongue Pizza, and the host of the Pie 2 Pie Podcast. Alex moved to LA in the early 2000s to become a musician and record producer. After doing that for a few years, he got a job at Purgatory Pizza and went from delivery driver to manager in just a short while. He eventually purchased equity in the business and is Co-Owner today. He also a few years later opened up Hot Tongue Pizza and stepped away during the pandemic. He has since re-entered his restaurants to focus...
2024-07-152h 13Restaurant Unstoppable with Eric Cacciatore1099: Andrew Simmons, Founder of Pizza Roboto, AskLucille, & Mamma Ramona's PizzeriaAndrew Simmons is the Founder of Pizza Roboto, AskLucille, and Mamma Ramona's Pizzeria, all based in the San Diego area. Mamma Ramona's Pizzeria focuses on modernizing operations and integrating robotics and automation" and has been in business 2020. AskLucille is "AI driven dispatch" for delivery which "empowers drivers with 100% earnings, free gas, and transparent operations" and was founded by Andrew in 2024. Favorite success quote/mantra: "Do what you love and the money will follow...eventually." In this episode we will discuss: Franchising Buying an existing restaurant Partnerships App development Robotics Automation AND MORE! Today's...
2024-07-111h 36Restaurant Unstoppable with Eric Cacciatore1098: Shawn Walchef, Owner of Cali BBQ & Cali BBQ MediaShawn Walchef is the owner of Cali BBQ, a BBQ restaurant in San Diego, as well as Cali BBQ Media, his production company. The first Cali BBQ restaurant opened in 2008 and the brand has since expanded to include 2 locations in sports stadiums, catering, ghost kitchens, and podcasts, as well as professional video content. Shawn believes in "digital hospitality" which is a conceot we will explore in this episode. Favorite success quote/mantra: "Stay curious, get involced, ask for help." In this episode we will discuss: Ghost kitchens Opening a location Closing a location Branding...
2024-07-082h 08Restaurant Unstoppable with Eric Cacciatore1097: Fred Langley, CEO of Restaurant Systems ProFred Langley is the CEO of Restaurant Systems Pro. This is Fred's third time on the show, most recently he joined us in May of 2023. Fred got his first job in the restaurant industry at the age of 12 as a dishwasher. He worked his way up the ranks and became a restaurateur, opening his first restaurant at the age of 27. He opened his second restaurant only 4 years later. Fred joined Restaurant Systems Pro, formerly known as The Restaurant Expert, in 2004, and became the company's CEO in 2006. Check out all these incredibly useful demos and videos...
2024-07-041h 23Restaurant Unstoppable with Eric Cacciatore1096: Christin Marvin, Podcast host and Founder of Solutions by ChristinChristin Marvin is a podcast host, author, and creator of Solutions by Christin, a consultancy business she founded in 2022. Christin was a Managing Partner at Bonanno Concepts in Denver from 2007-2012. She served as a Regional Manager at Snooze A.M. Eatery in Denver from 2012-2019. She now serves as a Hospitality Catalyst for her restaurant consultancy business, Solutions by Christin. She is also the host of No Hesitation, a restaurant industry podcast, and she is currently working on a book. Favorite success quote/mantra: "Slow down to speed up." In this episode we will...
2024-07-011h 46Restaurant Unstoppable with Eric Cacciatore1095: Jordan Hudgens, CTO and Founder of DashTrackJordan Hudgens is the Founder and CTO of DashTrack. DashTrack is a restaurant and bar website & app platform. The service has been around for 7 years and in this episode we will discuss all that it has to offer and how/why it was developed. Favorite success quote/mantra: "Just because something is hard, doesn't mean it's impossible." In this episode we will discuss: SEO Restaurant-specific website design AI implementations Marketing AND MORE! Today's sponsors: Restaurant Technologies the company that helps restaurants, "Control the kitchen chaos." With RT's total oil management, you...
2024-06-271h 44Restaurant Unstoppable with Eric Cacciatore1094: Donald Burns, Founder of The Restaurant CoachDonald Burns is an author, speaker, coach, podcast host, and consultant. He was previously featured on Restaurant Unstoppable for episodes 63 and 265. He is the author of four books; Your Restaurant Sucks (2017), Your Restaurant Still Sucks (2019), Your Restaurant Culture Sucks (2022), and Savage Restaurant Success (2024). He has a new book releasing this year, called Ingredients. Favorite success quote/mantra: "You can have everything you want in life, you just have to help others get what they want." AND "If everything seems to be going fine, you're just not going fast enough." In this episode we will discuss:
2024-06-241h 37Restaurant Unstoppable with Eric Cacciatore1092: Mandy Heflin and Hogan Jamison, Co-Owners of Chula SeafoodMandy Heflin and Hogan Jamison are Co-Owners of Chula Seafood, based in Phoenix, AZ. Mandy moved from Seattle to Phoenix when she was 18 and missed the seafood culture from her hometown. Her husband's (and co-owner of Chula) family operated a sustainable fishing boat out of San Diego, and so they decided to bring an incredible seafood market and restaurant to Phoenix. They sold seafood in Phoenix from 2014 until 2016 when they opened the first Chula Seafood location, and in 2019 they opened a second. Hogan has been in the restaurant industry for over 25 years, 12 of which were with Fox Restaurant Concepts...
2024-06-172h 02Restaurant Unstoppable with Eric Cacciatore1091: Tanya Gagnon, Principle and Creative Director of Miss DetailsTanya Gagnon is the Principle and Creative Director of Miss Details, based in Phoenix, AZ. Tanya got her degree in design and got her start in the design industry with big companies like Disney, Starbucks, and California Pizza Company. She created her own branding/design company, Miss Details, 20 years ago after moving from large companies to weddings and events, and now focusing primarily on businesses of varying sizes. Listeners get 20% off at the Miss Details shop for DIY branding tools. Enter promotional code Unstoppable20 to save 20% at checkout! Favorite success quote/mantra: "Details matter, work...
2024-06-131h 19Restaurant Unstoppable with Eric Cacciatore1088: Mat Snapp, Executive VP of Operations at Barter & ShakeMat Snapp is the Executive VP of Operations at Barter & Shake in Phoenix. Mat began his career in the restaurant industry as a teenager delivering pizzas. Later, Mat went to school for writing and became a professional writer/copywriter. He soon found himself leaving his writing career to work with Sam Fox Restaurant Concepts where, starting in 2004, he helped the organization open 95 restaurants. He left that company in 2021 and began his journey with Barter & Shake. Barter & Shake has over 90 cocktails on its menu. Favorite success quote/mantra: "Amateurs practice until they get it right. Professionals practice until...
2024-06-032h 19Restaurant Unstoppable with Eric Cacciatore1087: David DeLorenzo, CEO and Owner of Bar and Restaurant InsuranceDavid DeLorenzo is the CEO and Owner of Bar and Restaurant Insurance. David DeLorenzo specializes in bar and restaurant insurance, but he is also a speaker, author, coach, as well as host of a mastermind and more than one charity organization. On top of all this, he has been an owner of 13 restaurants in his career. Favorite success quote/mantra: "There is no tomorrow." In this episode we will discuss: Marketing Insurance Tech stack Imposter syndrom AND MORE! Today's sponsors: Restaurant Technologies the company that helps restaurants, "Control the kitchen chaos."...
2024-05-302h 01Restaurant Unstoppable with Eric Cacciatore1085: Lauren Bailey, Co-Founder/CEO of Upward Projects Restaurant GroupLauren Bailey is the CEO and Co-Founder of Upward Projects, based out of Phoenix, AZ. Lauren knew she wanted to be a restaurateur while mixing a drink at a bar on Martha's Vineyard in her early 20's. She got a job at PF Chang's when that concept had only 2 locations. She then returned to her hometown of Phoenix and began working in fine dining restaurants, and she even worked with Sam Fox Restaurant Concepts. She finally opened her first restaurant, Postino, with her business partner Craig Demarco. Today Upward Projects has 32 restaurants in 10 cities across 5 states with 1,900 employees. The...
2024-05-232h 12Restaurant Unstoppable with Eric Cacciatore1083: Nathan Ares Owner of Ares Collective Restaurant GroupNathan Ares is the Owner of Ares Collective Restaurant Group based in Tucson, AZ. Nathan Ares was featured on Restaurant Unstoppable episode 681, mostly for his work with his restaurant, Prep and Pastry, in Tucson, AZ. Today, the Ares Collective is the creator/owner of 7 concepts in and around Tucson. Favorite success quote/mantra: "Hospitality is a big word made up of small, little actions." In this episode we will discuss: Scaling Social media Partners Cost of goods Menu engineering Hiring Unions Drive ups AND MORE! Today's sponsor: Restaurant Technologies the company that helps...
2024-05-162h 02Restaurant Unstoppable with Eric Cacciatore1079: John Currence Chef/Owner City Grocery Restaurant GroupJohn Currence is the Executive Chef and Owner of City Grocery Restaurant Group, HQ'd in Oxford, MS. John opened his first restaurant, City Grocery, at 26 in 1992. John later opened Big Bad Breakfast which has scaled to 22 locations today. The company has its sights currently set on 50 locations nationwide. Favorite success quote/mantra: "Everything is everybody's job all the time." "Don't your own press." "Never forget that it's your people that give you the ability to make the living that you do. In this episode we will discuss: Partners Labor markets Cooking Leadership Scaling Tech...
2024-05-022h 58Restaurant Unstoppable with Eric Cacciatore1078: Vishwesh Bhatt Executive Chef and Co-Owner of SnackbarVishwesh Bhatt is the Co-Owner and Executive Chef at Snackbar, located in Oxford, MS. Vishwesh immigrated to the US from India and in college, he studied biology. It wasn't until he worked at a restaurant that he decided to become a chef, then went to culinary school in Miami. He worked in the City Grocery family of restaurants, which includes Snackbar (opened in 2009), until he took over as head chef and become part owner around 2017. Favorite success quote/mantra: "Respect." In this episode we will discuss: Culinary school Partners Respect Equity Opening and closing restaurants
2024-04-291h 44Restaurant Unstoppable with Eric Cacciatore1075: Faras Kargar Owner Delbar Restaurant and BarFares Kargar is the Owner of Delbar Restaurant and Bibi Eatery in Atlanta, Georgia. Fares was born in Iran and grew up there until he was 18 when he moved to the US. Once in Atlanta, he went to school for hospitality management and while in school, he began working in restaurants. Once he graduated, he moved on to work in many restaurants, including Waffle House, until he landed at Rumi's Kitchen where he quickly became a GM. Finally, in 2020, he opened his first restaurant, Delbar. Today, there are 4 Delbar locations. Favorite success quote/mantra: "This too shall pass."
2024-04-181h 36
RESTAURANT STRATEGYWelcoming Back Bo Davis, Founder and CEO of MarginEdge#333 - Welcoming Back Bo Davis, Founder and CEO of MarginEdge
*****
This week's episode is brought to you by: MARGIN EDGE
Take control of your costs with using MarginEdge. Best of all? No contract. No setup fee. Free and unlimited training and support.
VISIT: marginedge.com/chip
*****
This week's episode is brought to you by: 7SHIFTS
7shifts is the team management platform for restaurants. From hiring, to scheduling, training and retaining, they’ve got the tools you need to help you run your business with ease...
2024-04-1555 minRestaurant Unstoppable with Eric Cacciatore1074: Doug Turbush Chef & Owner Seed Kitchen and BarDoug Turbush is the Chef & Owner of Seed Kitchen and Bar in Atlanta, GA. Doug started in the business as a 15 year old washing dishes. He went to school for hotel managment and went to the C.I.A. after that. His goal was to open his own restaurant by his early 30s. He lived and cooked in Thailand and lived and cooked in Atlanta until at 39 he opened Seed Kitchen and Bar in Atlanta in 2011. In 2013 he opened Stem Wine Bar next to Seed, and in 2016 he opened another restaurant which then closed in 2024. Favorite success quote...
2024-04-151h 55
The Late Night Restaurant Podcast ShowMarginEdge Co-Founder and CEO Bo DavisTonight on The Late Night Restaurant Show, we welcome Bo Davis, CEO of Margin Edge, a revolutionary tech company transforming the restaurant industry with its innovative management systems. This episode is a bit about Bo's journey from a tech entrepreneur to a restaurant owner and ultimately to the CEO of a company that manages thousands of restaurants through AI and human expertise. With a casual yet informative tone, the show explores the challenges and solutions in restaurant management, offering viewers a understanding into the success behind MarginEdge.
www.marginedge.com
2024-04-1345 minRestaurant Unstoppable with Eric Cacciatore1071: Shuai & Corrie Wang Co-Owners of Super Happy Fun Time GroupCorrie and Shuai Wang are the co-owners of Super Happy Fun Time Group which operates Jackrabbit Filly and King BBQ in Charleston, SC. Shuai is a Chinese immigrant who grew up in NYC. There he met Corrie while working in restaurants. Corrie is from upstate NY and is also an author. They moved to Charleston together in 2014 and soon after started a foodtruck and popups to test their culinary concepts. Jackrabbirt Filly opened in 2019 with King BBQ opening in November of 2023. Favorite success quote/mantra: Shuai: "You have yet to experience your best days." Corrie: "Like attracts like."
2024-04-042h 28Restaurant Unstoppable with Eric Cacciatore1070: Bret Oliverio Owner of Sup DogsBret Oliverio is the Owner of Sup Dogs, based in Greenville, NC. Bret began his post-school career as a radio broadcaster. His brother started Sup Dogs back in 2008 but tragically passed away a few years later. That's when, in 2012, Bret took over the restaurant and continues to own it today. Now, there are two Sup Dogs locations, plus a distillery and a cocktail bar. Favorite success quote/mantra: "If you let up, you lose." In this episode we will discuss: Marketing Leaving another industry for restaurants Get an accountant Profit-first Menu engineering Verticle integration Social media
2024-04-012h 01Restaurant Unstoppable with Eric Cacciatore1067: Matt Berry & Vinny and Dante Marino Co-Owners of DeadProof Pizza CoMatt Berry, Vinny Marino, and Dante Marino are the Co-Owners of Deadproof Pizza Co in New Hampshire. DeadProof Pizza Co is a mobile pizza vendor based in Manchester, NH. Chef Matt Berry created the concept and sought Dante and Vinny for help with marketing. They are all now co-owners of the wildely popular concept. Favorite success quote/mantra: "If you're scared, do it scared." In this episode we will discuss: Pop-ups Marketing Pizza Finding the balance Today's sponsor: MarginEdge: Boost your efficiency and profitability without adding labor costs. MarginEdge is a complete restaurant management software...
2024-03-212h 02Restaurant Unstoppable with Eric Cacciatore1066: Irene Li Co-Owner of Mei Mei DumplingsIrene Li is the co-owner of Mei Mei Dumplings in Boston, MA. Irene grew up in Boston in a Chinese-American family where food was always paramount. She realized her love for cooking while attending Cornell. She and her brother and sister opened Mei Mei Street Kitchen, a food truck, in 2012. In 2018, Irene bought out her co-owner siblings in order to take full control of the business and take it in a new direction, a direction dedicated to identifying and addressing food injustice. She soon realized that dumplings were the most popular item on the menu, and doubled down on...
2024-03-182h 03
The Late Night Restaurant Podcast ShowBo Davis and the impact of MarginEdge on the restaurant industryIn this thrilling episode of "The Late Night Show," we venture into the heart of restaurant technology innovation with an exclusive interview with Bo Davis, the co-founder and CEO of MarginEdge. As we explore the remarkable journey of Margin Edge, Bo reveals how this groundbreaking platform is revolutionizing the way restaurants manage their back-of-house operations. From the inspiration behind its inception to the challenges and triumphs along the way, Bo shares invaluable insights into the art of streamlining restaurant management, cutting costs, and enhancing efficiency. With its unique approach to eliminating manual data entry through the seamless i...
2024-03-1445 minRestaurant Unstoppable with Eric Cacciatore1063: Dan Haggerty Co-Owner of Industry East and StashboxDan Haggerty is the co-owner of Industry East and Stashbox in Manchester, New Hampshire. Dan got his start in the industry as a dishwasher in an upscale Italian restaurant in Massachusetts. He moved up to prep cook and hated it. He asked if he could be put on FOH and that's when he fell in love with the restaurant industry. After taking many jobs both in the industry and outside of it, he eventually started a "traveling mixology" business which turned into a brick and mortar restaurant (Industry East) in 2020. Stashbox opened soon after that. The future is bright...
2024-03-042h 06Restaurant Unstoppable with Eric Cacciatore1062: Justin Alpert Restaurant Architect at 42 ArchitectureJustin Alpert is the owner of 42 Architecture based in Boston, MA. Justin grew up just outside Boston and enjoyed going to restaurants as a kid with his family. He became an architect after school and designed spaces in the realms of medical and residential. He soon realized he did not enjoy the cut-throat, profit-driven mindset of the firms he worked for and decided to start his own firm focusing only on restaurants. 42 Architecture opened in 2020 and is growing today. Favorite success quote/mantra: "Support those that support others." In this episode we will discuss: The essential...
2024-02-291h 16
The meez PodcastBo Davis Co-Founder and CEO of MarginEdge#46. Meet Bo Davis, the co-founder and CEO of MarginEdge, a cutting-edge back office technology tailored for restaurants, streamlining operations from accounting to POS systems and beyond, encompassing all facets of kitchen management.Despite dropping out of high school, Bo's insatiable thirst for knowledge propelled him to attain two master's degrees, one in finance and another in artificial intelligence from Northwestern University, showcasing his dedication to continuous learning.Prior to MarginEdge, Bo's entrepreneurial spirit led him to establish multiple successful ventures in both the restaurant and technology sectors. Notably, MarginEdge's commitment to fostering a positive workplace...
2024-02-1356 minRestaurant Unstoppable with Eric Cacciatore1059: Chris Yonker Founder of The Center For Conscious Living and FulfillmentChris Yonker is the Founder of The Center for Conscious Living and Fulfillment, a coaching/consulting business that primarily focuses on succession in businesses. Chris was born and raised in the midwest and grew up to work in sales. He worked for 3M in sales and eventually transitioned into a leadership/strategy position. He worked there for 25 years and during that time, about ten years ago, he started his business, The Center for Conscious Living and Fulfillment. He has been full time with his business for 5 years now. He also hosts a podcast! Check it out below... ...
2024-02-081h 59Restaurant Unstoppable with Eric Cacciatore1058: Greg Kahn Owner of Gregorio's TrattoriaGreg Kahn is the owner of Gregorio's Trattoria in VA and MD. Greg started out in sales after school and quickly realized he would be happier owning a restaurant. He sought a mentor and learned all it took in his mentor's restaurant. Soon after, around 2008, he bought one of his mentor's stores and in 2013 turned it into the first Gregorio's Trattoria. Also in 2013 he opened the second Gregorio's. During the COVID-19 pandemic, he opened location three and is currently building out location four. Favorite success quote/mantra: "Provide a delightful guest experience by showing how much we care."...
2024-02-012h 10Restaurant Unstoppable with Eric Cacciatore1056: Danny Azzarello and Alan Frati Co-Owners of CRACK'D Kitchen and CoffeeDanny Azzarello and Alan Frei are the co-founders of CRACK'D Kitchen and Coffee. Both guests grew up in restaurants and learned the fundamentals from working in profitable and system-heavy chains. They met while working together and decided to open CRACK'D in 2019. Today there are 5 locations, along with retail and secondary concepts. Favorite success quote/mantra: "Whatever it takes." In this episode we will discuss: Training and checklists Franchising Work ethic Food trucks and food carts Today's sponsor: MarginEdge: Boost your efficiency and profitability without adding labor costs. MarginEdge is a complete restaurant management software that...
2024-01-182h 39Restaurant Unstoppable with Eric Cacciatore1054: Joe Pine Author of The Experience EconomyJoe Pine II is the author of The Experience Economy: Competing For Customer Time, Attention, and Money and Co-Founder of Strategic Horizons LLP. Joe Pine began programming computers in the 7th grade. He worked at IBM for 13 years and moved up to management and strategic roles within that company. Since the he has been a consultant, coach, expert and author on the topics discussed today. Favorite success quote/mantra: "Go beyond goods and services to staging experiences and guiding transformations for each one of your individual customers." In this episode with Joe Pine, we will discuss:...
2024-01-041h 47Restaurant Unstoppable with Eric Cacciatore1051: Ryan Bowlds Director of Product Innovation at Restaurant Technologies, Inc.Ryan Bowlds is the Senior Director o Product Innovation at Restaurant Technologies, Inc.RTI is a current sponsor for Restaurant Unstoppable. What exactly is RTI? Delivery: Cooking oil delivery is one component of our Total Oil Management solution. As a Total Oil Management customer, you're able to better control your oil. Our equipment is installed so we're able to deliver and pump in bulk cooking oil to your business. Think outside the JIB and modernize your restaurant with oil tanks that we fill for you, so you never end up with too much or too little oil. Bulk...
2023-12-181h 11Restaurant Unstoppable with Eric Cacciatore1050: Tommy Begnaud Chef/Owner of Mr. Paul's Supper ClubTommy Begnaud is the Chef/Owner of Mr. Paul's Supper Club. Tommy Begnaud is from St. Paul and got his first real job in a restaurant washing dishes at the age of 13. He was a bartender in college and when he left school, he worked in his family business for about 5 years. He then realized he wanted to open a restaurant. He went off to culinary school and spent the next 10 or so years working in some great and not-so-great restaurants until he opened Mr. Paul's Supper Club in 2022 in Minneapolis. Favorite success quote/mantra: "If people are...
2023-12-142h 06Restaurant Unstoppable with Eric Cacciatore1047: Sam Fore Chef/Owner Tuk Tuk Sri Lankan BitesSam Fore is the chef and Owner of Tuk Tuk Sri Lankan Bites and Tuk Tuk Snack Shop. Sam went to school for marketing and studied consumer behavior. She did web design for Boston restaurants, including those owned by past guest Jamie Bissonnette, before moving to Lexington,KY. There she began cooking Sri Lankan food (she is first-generation Sri Lankan). She hosted brunches for about six months around 2016 in her home on Sundays and hit a max attendance of 44. This became unsustainable, but she enjoyed it. She started doing pop ups in bars and became very popular. She eventually...
2023-12-042h 11Restaurant Unstoppable with Eric Cacciatore1046: Johnny Zela COO of Condado TacosJohnny Zela is a the COO of Condado Tacos and an employee since DAY ONE! Johnny began his restaurant career in 1995 as a 15 y/o dishwasher in his hometown of Chicago. After high school he joined the US Navy and was a ship's accountant for 4 years before getting out and going to work in bars and restaurants in Chicago. He bought a restaurant there and sold it after 5 years of running it profitably. He then moved to Columbus and applied as a bartender at Condado Tacos before the first location had even opened. Within a year, he was the...
2023-11-301h 59Restaurant Unstoppable with Eric Cacciatore1042: Jim Tselikis Co-Founder of Cousins Maine LobsterJim Tseleikis is the co-Founder of Cousins Maine Lobster. Jim graduated college in 2008 and went into sales, specializing in medical device sales for about 4 years. While visiting his cousin in LA, the two men conjured up the idea for Cousins Maine Lobster, based on their love for family and lobster back in their home state of Maine. 13 months later, in April of 2012, the first Cousins Maine Lobster food truck opened in LA. They appeared on Shark Tank not long after that, and today they have 62 locations, including restaurants and food trucks, and they're a booming franchise. Show notes… Fa...
2023-11-162h 07Restaurant Unstoppable with Eric Cacciatore1039: Dan Dreher Co-Owner of Wally's Pizza Bar + FLB Entertainment CenterDan Dreher is the Co-Owner and Operator of Wally's Pizza Bar, as well as the Co-Owner of FLB Entertainment Center in California. Wally's and FLB Entertainment Center were family businesses and still are. Dan and his siblings Monica and Jeremy and his father are all co-owners. Dan received a business degree in Strategic Management and joined the family business as a bartender in 2003. In 2006 his father retired, leaving the business to him and his siblings. In 2015, Wally's opened and joined FLB Entertainment Center as another thriving Dreher family businesses. Favorite success quote/mantra: "Our mission is to afford...
2023-11-062h 24Restaurant Unstoppable with Eric Cacciatore1038: Robert Chen Founder and CEO at EatMiseRobert Chen is the Founder and CEO of eatmise, currently operating out of and within NYC. Robert graduated from Columbia with a 4.0 and entered the world of Professional Investment. During the 2020 COVID-19 pandemic, he got the idea for eatmise. eatmise is "the first restaurant-to-you delivery service for busy people who want to eat well. Learn more here. Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to...
2023-11-021h 23Restaurant Unstoppable with Eric Cacciatore1035: Jamie Greer Interim CEO Sticky's The Finger JointJamie Greer is the Interim CEO at Sticky's The Finger Joint in NYC. Jamie Greer got her start in the culinary world in high school, where she attended a vocational school for culinary arts and restaurant management. She then went on and got a degree in hospitality management at Syracuse. She worked for about a year at Magnolia Bakery in NYC before she landed a job at Sticky's, starting as the Director of Guest Experiences in 2017. Today she holds the Interim CEO role. Sticky's currently has 14 locations with eyes on much greater expansion. Check out episode 909 with...
2023-10-231h 42
FULL COMP: The Voice of the Restaurant Industry RevolutionBo Davis on restaurateurs building their own tech solutionsBo Davis has made a name for himself within our industry by creating MarginEdge, a restaurant management software that helps owners and operators better control costs and scale profitability. But, what most don’t realize is that Bo began as and is still a restaurateur himself. In today’s conversation, we unpack what it took to create a successful restaurant brand and how building tech to solve his problems helped him do it.
For more information on MarginEdge, visit https://www.marginedge.com/.
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Full Comp is brought to you by Yelp for Restaurants: In Ju...
2023-10-2039 minRestaurant Unstoppable with Eric Cacciatore1034: Nick Kenner Founder and CEO of Just SaladJust Salad was co-founded by Nick Kenner and Rob Crespi. They established the company in 2006 with the goal of providing healthy and environmentally friendly fast-food options. Just Salad recently opened their newest location, in Huntington Station, in NYC (there are 75 stores now!). Show notes… Today's sponsor: MarginEdge: Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team ho...
2023-10-191h 53Restaurant Unstoppable with Eric Cacciatore1031: Chutatip "Nok" Suntaranon Chef/Owner of KalayaChef Nok is the chef/owner at Kalaya in Philadephia, PA. Chef Nok got her start in the industry as a flight attendant, first in Kuwait and then in Bangkok, where she excelled from 1994 to 2009. There she learned her love for food and hospitality. She also helped operate a jewelry store with a friend and opened an Italian restaurant with her former husband. In 2010, she moved to the U.S. with her current husband and began cooking nonstop until she decided to start a catering business from 2015-2019. During that time she also attended culinary school at FCI in...
2023-10-031h 42Restaurant Unstoppable with Eric Cacciatore1030: David Kaplan Founder and Co-Owner of Death & Co and Gin & LuckDavid Kaplan is the Founder and Co-Owner of both Gin & Luck and Death & Co. Dave fell in love with cocktails at a relatively young age. After school he headed to Las Vegas and worked in a 4,000 person night club and left for NYC soon after. once in New York, he found a Indian restaurant being sold in the East Village and bought it with a partner and turned it into Death & Co. Today there are 4 Death & Co. locations nationwide. Check out episode 1003 with Mike Paton as mentioned in today's episode. Check out episode 851 with Rudy...
2023-09-281h 20Restaurant Unstoppable with Eric Cacciatore1029: Bo Davis Cofounder and CEO of MarginEdgeBo Davis is the Co-Founder and CEO of MarginEdge. Bo Davis studied philosophy as na undergrad and left school to develop Prometheus, an educational software company. He sold the company, joined the Peace Corps., and received two Masters degrees. He Cofounded the conveyor sushi concept Wasabi in 2005 which still operates today. From 2015-2018 he developed MarginEdge, a restaurant management software. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Gr...
2023-09-252h 04Restaurant Unstoppable with Eric Cacciatore1028: Yianni Karapanagiotis Founder of Kara Restaurant GroupYianni Karapanagiotis is the Founder of Kara Restaurant Group. Yianni opened his first restaurant in 2002. Before that, he learned systems, processes, and procedures from working at T.G.I. Friday's. He opened his first restaurant in Cape May, NJ and ten years later, he opened his second. Today, there are 14 restaurants under the Kara Restaurant Group umbrella. Check out Yianni's Restaurant Punk podcast! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Jo...
2023-09-212h 23Restaurant Unstoppable with Eric Cacciatore1026: Adriel Lubarsky Director of Sales at GreenPlacesAdriel Lubarsky is Director of Sales at GreenPlaces. GreenPlaces helps companies measure their carbon footprint, reduce emissions, go carbon neutral or net zero and promote success to investors, employees, and customers. Adriel has worked in many areas of sustainability, mostly focusing on the financial side of things, developing financial incentives to be more sustainable. His new book will be available in October. Find out more here: https://adriellubarsky.com/ Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Re...
2023-09-141h 54Restaurant Unstoppable with Eric Cacciatore1024: REPUBLISH: Kasey Anton & Michael Michalowicz on Profit FirstREPUBLISHED EPISODE: Today we're going to talk about why you need to pay yourself, FIRST! We're also diving into how. Joining us for the conversation are two of the best qualified: Kasey Anton and Mike Michalowicz. Mike Michalowicz is the author of Profit First: Transform Your Business From a Cash-Eating Monster to a Money-Making Machine. He's helped thousands of entrepreneurs gain control of their business. Kasey Anton, founder of Spark Business Consulting, and former restaurateur, and one of the only, if not THE only Certified Profit First Professionals with extensive restaurant owning experience.
2023-09-071h 11
Hospitality Hangout | Expert Strategies & Industry Trends from Hospitality InsidersHow Revolving Sushi Led To Automated BOH Operations | Season 8, Vol. 19In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy” chat with Bo Davis, co-founder and chief executive officer of MarginEdge.Davis before founding MarginEdge was the founder of Wasabi, a group of conveyor belt sushi restaurants currently operating in DC and Boston. Before Wasabi, he was in the US Peace Corps serving in Macedonia, earned an MS in Finance from London Business School, and founded an educational software company, Prometheus, which he sold to Blackboard in 2002. Davis had a restaurant in Northern Virginia and where he is based and prim...
2023-01-3041 min
RESTAURANT STRATEGYGoing for Maximum Profitability with MarginEdge Co-Founder, Bo Davis#203 - Going for Maximum Profitability with Margin Edge Co-Founder, Bo Davis
*****
This week's episode is brought to you by: MARGIN EDGE
Take control of your costs with using MarginEdge. Best of all? No contract. No setup fee. Free and unlimited training and support.
VISIT: marginedge.com/chip
*****
This week's episode is brought to you by: 7SHIFTS
7shifts is the team management platform for restaurants. From hiring, to scheduling, training and retaining, they’ve got the tools you need to help you run your business with...
2023-01-161h 03
IT TECH TALKBo Davis CEO at MarginEdgePrior to founding MarginEdge, Bo was the founder of Wasabi. Wasabi is a group of conveyor belt sushi restaurants currently operating in DC and Boston. Prior to Wasabi, Bo was in the US Peace Corps serving in Macedonia, earned an MS in Finance from London Business School, and founded an educational software company, Prometheus, which he sold to Blackboard in 2002.
MarginEdge backstory:
Where hospitality met technology
Our story began in a place where many restaurateurs have been themselves—stuck doing manual invoice data entry and inventory in a tiny closet in the back of...
2023-01-1033 min
The Restaurant Technology Guys Podcast brought to you by Custom Business SolutionsMarginEdgeMarginEdge began in a place where many restaurateurs have been themselves—stuck doing manual invoice data entry and inventory in a tiny closet behind the kitchen, wondering why the love of food and hospitality came with so many papercuts. Bo Davis and Roy Phillips, two of the founders, have more than 40 years of restaurant experience between them. They’ve built and operated over 25 restaurants around the nation. Even though the size of their back offices differed, the problems they faced as operators didn’t. With a background in successful tech entrepreneurship, Bo assembled Roy and two long-time friends, colleagues, and succes...
2022-12-1943 min
Pipeline VisionariesEvoking Customer Emotion with Tara Clever, VP of Marketing at MarginEdgeThis episode features an interview with Tara Clever, VP of Marketing at MarginEdge. MarginEdge delivers real-time data to restaurants to make timely, critical decisions. Tara has a diverse background in sales, operations, and marketing with a history of engineering significant growth.On this episode Tara shares her insights into evoking customer emotion, why content has to be responsive to your customers, and why video marketing is vital for business growth.---“When you’re thinking about messaging, about capturing their attention and providing a solution, that emotional resonance that’s so common that you se...
2022-11-0135 min
RESTAURANT STRATEGYTalking All About Your Tech Stack#190 - Talking All About Your Tech Stack
*****
This week's episode is brought to you by: MARGIN EDGE
Take control of your costs with using MarginEdge. Best of all? Listeners of this show get to try MarginEdge FREE for 30 days. No contract. No setup fee. Free and unlimited training and support.
VISIT: marginedge.com/chip
*****
This week's episode is brought to you by: 7SHIFTS
7shifts is the team management platform for restaurants. From hiring, to scheduling, training and retaining, they’ve got the tools you need...
2022-10-3139 min
The Modern CPA Success ShowHow Technology and Insights Influence a Restaurant's Success with Bo Davis"I think the heart of it is (that) there's a lot of value in automation so that you can provide value-added and not have to deal with typing in sales entries everyday or the minutiae that comes with this" - Bo Davis The finer details of this episode :What does MarginEdge do? How does a robust back-office technology support the restaurant's success?How do insights and report tools help the production and decision-makers? Episode resourcesSummit CPA website - www.summitcpa.netEmail us with questions - cpa@summitcpa.net MarginEdge website - www.ma...
2022-07-2830 min
Silicon Alley111: Debunking the MVP & Thriving in a Downturn | Bo Davis, MarginEdge111: In Debunking the MVP & Thriving in a Downturn, Bo Davis, founder of MarginEdge, joins host William Glass to discuss how he approached building MarginEdge counter to the traditional MVP model. Bo shares how his experience as a restauranteur gave him a competitive edge that allowed him to skip the traditional minimum viable product step. You'll also hear how Bo focused on putting customers at the forefront in 2020 when essentially their customer's business stopped and how the decisions made in those few weeks allowed MarginEdge to thrive.
Follow the Silicon Alley podcast wherever you listen to podcasts.
2022-07-2728 min
Restaurant Unstoppable with Eric Cacciatore902: Kevin Scharpf Chef/Owner at Brazen Open KitchenWith excitement allow me to introduce to you today's guest, Kevin Scharpf. Born and raised in Galena, Illinois, Kevin attended the Le Cordon Bleu of Culinary Arts in Minneapolis, MN. His past culinary experience includes the Hotel Sofitel's fine dining restaurant, La Fougasse, the acclaimed Restaurant Daniel in New York City, and a 6-year stint as the Executive Sous of Diamond Jo. In 2014 Kevin received First Place at the Taste of Elegance competition and competed in the National Pork Summit in Napa Valley. In 2016 Kevin was named one of FSR magazine's "40 under 40" Risings Stars. Kevin competed in...
2022-06-272h 03Restaurant Unstoppable with Eric Cacciatore901: Corey Mintz author of The Next SupperCorey Mintz is a freelance food reporter (New York Times, Globe and Mail, Eater and others), focusing on the intersection between food with labor, politics, farming, ethics and culture. He has been a cook, a restaurant critic and is the author of How to Host a Dinner Party, which chronicled 192 dinner parties he hosted with fascinating people including politicians, refugees, criminals, artists, academics, acupuncturists, hi-rise window washers, competitive barbecuers and one monkey. Get The Next Supper: The End of Restaurants as We Knew Them, and What Comes After RIGHT HERE! Check out episode 845 with Corey...
2022-06-231h 42Restaurant Unstoppable with Eric Cacciatore900: Matthew Swift Founder of Big Grove BreweryWith Excitement allow me to introduce to you today's guest, the Founder of Big Grover Brewery, Matt Swift. Matt Swift grew up in the restaurant business. His mom, Faye Swift, opened Sluggers in Coralville, IA when Matt was just a young boy. Matt would go on to work in that restaurant learning about a hospitality first mentality and High standards before opening his first restaurant, Black Stone, in 2007. With numerous partners, Matt has since gone on to open Red's Ale House (2009) Big Grove Brewery Solon (2013), 30 Hop (2014), Pullmans bar (2015), Mosely's Barbecue and Provisions (2016), Big Grove, Iowa City (2017), Saint Burch Tavern (2018...
2022-06-201h 45Restaurant Unstoppable with Eric Cacciatore899: Kelly Valentine on How to Get the Most Out of Pop-upsWith Excitement allow me to introduce to you today's guest, Kelly Valentine. Kelly Valentine is the Founder of Femmes in Food where she is a consultant + champion for #ladyowned Food & Beverage brands. She also has a decade of experience designing, curating + operationally executing pop-up dinners + events ranging from intimate gatherings to multi-day experiences. She's worked with street vendors to James Beard award-winning chefs and lives for the magic that's created when you bring strangers together to share a meal at a communal dining table. Check out episode 886 with Dina Samson as mentioned in today's episode. ...
2022-06-161h 08Restaurant Unstoppable with Eric Cacciatore898: Ben Smart Executive Chef/Partner at Big Grove BreweryWith excitement, allow me to introduce to you today's guest, Executive Chef and Partner at Big Grove Brewery, Ben Smart. An Iowa City native, Ben studied Geo Science at the University of Iowa. After graduating, it didn't take long for Ben to realize that he wasn't cut out for the office life, so he went back to study at Kirkwood Community College in Cedar Rapids to study Culinary Arts. After a few short stints cooking in Iowa City, IA and Kansas City, MO, Ben moved to Woodinville, WA in 2008 to work at The Herbfarm. He didn't know it then...
2022-06-131h 57Restaurant Unstoppable with Eric Cacciatore896: Steph Sellers Founder of Cookies & DreamsWith excitement allow me to introduce to you today's guest, Founder and Chief Cookie Officer of Cookies & Dreams, Stephanie Sellers. Iowa native, Stephanie Sellers, discovered her love of baking as a kid peering over the counter as Mimi (her long-time babysitter) taught her the basics while they baked up a storm. her "hobby" later turned into a full-time business-- baking wedding cakes birthday cakes, & more for the community & local restaurants. Stephanie and her husband went on to open a couple of restaurants where baked goods were always featured. Then, amidst the pandemic in early 2020, Cookies and Dreams was launched...
2022-06-061h 55Restaurant Unstoppable with Eric Cacciatore891: David Rodolitz Founder & CEO of Flyfish ClubWith excitement allow me to introduce to you today's guest, the Founder, and CEO of Flyfish Club, David Rodolitz. David's entrepreneurial drive in the hospitality industry started at an early age. In 2003, he founded Impulse Productions, a premier Event-Planning company that works with some of the largest Fortune 100 & 500 companies around the world. David is a founding partner of the Empellon Restaurant Group, which he operated and built alongside Chef Alex Stupak from 2011 -2019. During this time, he opened multiple concepts, including a 3-star NYTimes, 7,500 sq ft flagship in midtown, NYC. During the pandemic, David started kicking ideas around with...
2022-05-191h 10Restaurant Unstoppable with Eric Cacciatore890: Michael McHenry Founder of McHenry GroupWith excitement allow me to introduce to you today's guest, the Founder of the McHenry Group, Michael McHenry. From selling his first self-built business at the age of 19, Michael has made one thing clear – "a good business only scales or sells." Over the past decade, this 39-year-old industry disruptor has built a world-class team and honed skills in all aspects of experiential brand and concept creation, culture building and high-performance operations from start-up to multi-million-dollar enterprises. Michael's dedication to "Championing others to their Fullest Potential" is evident having created more than 2500 jobs, 7 viable brands and opening more than 65 restaurants, Mi...
2022-05-161h 43Restaurant Unstoppable with Eric Cacciatore889: Jake Brewer Chief Strategy Officer at Miso RoboticsJake Brewer is the Chief Strategy Officer of Miso Robotics where he oversees products, innovation, and marketing. He brings leadership, operations and product development experience from the restaurant and food service industry. Prior to Miso, Jake was VP of Restaurant Excellence at CKE Restaurants, the parent company for Carl's Jr. and Hardee's restaurants, where he led multiple functions including restaurant innovation, engineering, ops commercialization/analytics, and field training. Prior to CKE, Jake led teams at Kroger and Yum! Brands in corporate and field operation roles. He has a degree from Purdue University in Industrial Engineering. Today's feature...
2022-05-121h 31Restaurant Unstoppable with Eric Cacciatore888: Hans Lüttman Managing Partner at Rossoblu and Superfine PizzaWith excitement allow me to introduce to your today's guest, Director of Hospitality and Managing Partner at Rossoblu, Hans Lüttmann. Hans has over 20 years of experience working in fine-dining restaurants with the majority of his career taking place in Los Angeles. His breadth of experience includes a year with Providence, Los Angeles, CA, as captain. Three years with Hatfields Restaurant in West Hollywood, CA, as Server/Sommelier and eventually as Director of Hospitality for an additional four years before joining the Rossoblu team. Hans is proof that if you treat it like you own it, eventually you will.
2022-05-091h 47Restaurant Unstoppable with Eric Cacciatore886: Dina Samson Co-Founder and Owner of Rossoblu and Superfine PizzaCheck out regardingherfood.com as recommended by Dina in today's episode. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Take the meeting." In this ep...
2022-05-021h 25Restaurant Unstoppable with Eric Cacciatore883: A History of Taverns and Bars and Their Role In Shaping The FutureWith excitement, allow me to introduce to you today's guest, author, journalists, and historian, Christine Sismondo. Christine Sismondo is the author of America Walks Into A Bar: A Spirited History of Taverns, Speakeasies and Grog Shops I discovered Christine's book while reading Pouring With Heart by Cedd Moses In this book, Christine points out the significant role the hospitality industry played in forming society as we know it today. I believe our industry still holds this transformative power and that's what I hope to explore in this conversation. Today's feature affiliate: Bentobox. In...
2022-04-211h 25
The Entrepreneurs' JourneyEpisode #11: Jeanne Egan - Helping Restaurants Optimize Their Food & Recipe CostsIn today's episode, I talk with Jeanne Egan, a senior business development manager at MarginEdge that is focused on helping restaurant owners improve the profitability of their restaurant using technology that helps them control and manage their food and labor costs.In our conversation, we got to talk about her journey from going to work in a restaurant at the age of 17 to becoming a GM and then the owner of her own restaurant franchise. We also talked about how she is using her restaurant background to help restaurant owners avoid the operational challenges she faced when...
2022-03-1534 min
The Spiral Marketing PodcastEpisode 49: Meaningful Contributions in Marketing with Tara Clever from MarginEdgehttps://youtu.be/ZSQTyJFQQdc“It's a time for us to start to be more disciplined around the way we position ourselves."Tara Clever is the Vice President of Marketing at MarginEdge, a company that streamlines key processes for restaurants. She's on this episode to discuss how the pandemic can lead to opportunities with the right data and empathy. Has your value proposition changed? Customer data is now more important than since the pandemic changed spending behaviour. Examining this new climate through the lens of marketing, sales, and an entrepreneurial spirit, can lead to new avenues of opportunities to build long last...
2020-12-1730 min
Spiral Marketing AgencyEpisode 49: Meaningful Contributions in Marketing with Tara Clever from MarginEdge“It’s a time for us to start to be more disciplined around the way we position ourselves.” Tara Clever is the Vice President of Marketing at MarginEdge, a company that streamlines key processes for restaurants. She’s on this episode to discuss how the pandemic can lead to opportunities with the right data and empathy. Has […]
The post Episode 49: Meaningful Contributions in Marketing with Tara Clever from MarginEdge first appeared on Spiral Marketing Agency.
2020-12-1730 min
The Marketing MinuteEpisode 49: Meaningful Contributions in Marketing with Tara Clever from MarginEdge
“It’s a time for us to start to be more disciplined around the way we position ourselves.”
Tara Clever is the Vice President of Marketing at MarginEdge, a company that streamlines key processes for restaurants. She’s on this episode to discuss how the pandemic can lead to opportunities with the right data and empathy.
Has your value proposition changed? Customer data is now more important than since the pandemic changed spending behaviour.
Examining this new climate through the lens of marketing, sales, and an entrepreneurial spirit, can lead to new aven...
2020-12-1700 minThe Spiral Marketing PodcastEpisode 49: Meaningful Contributions in Marketing with Tara Clever from MarginEdgehttps://youtu.be/ZSQTyJFQQdc
“It’s a time for us to start to be more disciplined around the way we position ourselves.”
Tara Clever is the Vice President of Marketing at MarginEdge, a company that streamlines key processes for restaurants. She’s on this episode to discuss how the pandemic can lead to opportunities with the right data and empathy.
Has your value proposition changed? Customer data is now more important than since the pandemic changed spending behaviour.
Examining this new climate through the lens of marketing, sales, and an entrepreneurial spirit, ca...
2020-12-1730 minThe Spiral Marketing PodcastEpisode 49: Meaningful Contributions in Marketing with Tara Clever from MarginEdgehttps://youtu.be/ZSQTyJFQQdc
“It’s a time for us to start to be more disciplined around the way we position ourselves.”
Tara Clever is the Vice President of Marketing at MarginEdge, a company that streamlines key processes for restaurants. She’s on this episode to discuss how the pandemic can lead to opportunities with the right data and empathy.
Has your value proposition changed? Customer data is now more important than since the pandemic changed spending behaviour.
Examining this new climate through the lens of marketing, sales, and an entrepreneurial spirit...
2020-12-1730 minThe Spiral Marketing PodcastEpisode 49: Meaningful Contributions in Marketing with Tara Clever from MarginEdgehttps://youtu.be/ZSQTyJFQQdc
“It’s a time for us to start to be more disciplined around the way we position ourselves.”
Tara Clever is the Vice President of Marketing at MarginEdge, a company that streamlines key processes for restaurants. She’s on this episode to discuss how the pandemic can lead to opportunities with the right data and empathy.
Has your value proposition changed? Customer data is now more important than since the pandemic changed spending behaviour.
Examining this new climate through the lens of marketing, sales, and an entrepreneurial spirit, ca...
2020-12-1630 min