In this installment, we speak with industry veteran, and real veteran, Jim Short. Jim has been in the industry for over 30 years, most of that time working for Pizza Hut franchises. He started in the kitchen washing dishes and has moved up to Facilities Manager for a large multi-unit operator.
In this podcast, we are exploring restaurant shift readiness as a concept and a philosophy. This is more of an audio blog. Here are the blog articles I mention in the podcast: http://www.opsanalitica.com/2018/06/shift-readiness-separates-great-restaurants-from-good-enough-restaurants/ http://www.opsanalitica.com/2018/06/lack-of-team-accountability-is-stealing-your-profits/ http://www.opsanalitica.com/2018/06/increase-employee-productivity/
In this Episode we sit down with a partner of ours, Michael Pullman, with Zuus Dynamic Scheduling to have a quick conversation around their scheduling program and what are the challenges with labor laws and scheduling today. Check out Zuus at https://www.zuusworkforce.com/
In this episode, we interview Tom Missios, a restaurant consultant specialing in helping his client's implement systems and controls, menu engineering and social media. We talk about Tom's career and what he is seeing happening with his clients. If you would like to check out Tom's website, go to erestaurantconsulting.ca/
In this interview, we speak with Allison Housley, co-owner, of Sputnik Denver. Sputnik has been at the heart of the Denver music and art scene for over a decade. Learn more about Sputnik here: http://sputnikdenver.com/
This is an interview with Chef Keith Jones. Keith and I have known each other since 1994 when I worked with him at The Metropolitan Club in Englewood Colorado. This is a great interview with Keith who has done and continues to do a little of everything in the hospitality business. We touch on the importance of mentors and a lot of other great topics in the business. I think a lot of you will like this episode because Keith has as expanded his horizons out of the restaurants but stayed in...
In this interview, we talk with Rob Siegal who owns Trajectory Insights, a consumer marketing and branding firm. He talks about how brands use this information to make more informed decisions and change themselves to stay relevant with their current and aspirational customers. http://www.trajectory-insights.com/ Trajectory Insights About Us: Trajectory Insights uses both data-driven quantitative and deep understanding qualitative research approaches to provide actionable growth strategies...
In this episode, Tommy speaks with John Franke, Corporate Chef for Front Burner Restaurants. Front Burner Restaurants has gotten into the business of building restaurant brands, testing concepts, and then they look to sell those chains. They are currently the majority owners of the Twin Peaks chain. John talks about this new food hall that is going to open North of Dallas in the summer.
In this weeks interview, we speak with Ian Garlic, a digital marketing guru. We discuss his experience in restaurants, his dad set up the mass distribution of Gyro's from Greece back in the 70's and used to own a restaurant that had a live dolphin show in Wisconsin. We also speak extensively about social media and the strategy that is working best for restaurants right now. Ian had a few giveaways for the show: 1. Mobile Video Studio Equipment Guide: http://iangarlic.com/vidgear/ 2.Reach out...
This weeks interview is with Scott Turner, founder of Waresys. Waresys is a food safety and FSMA training company. Scott discusses how FSMA affects restaurants, the Food Code 2017 release, temp monitoring solutions how they work and how much they cost. It is a great interview that talks about things that are affecting our industry right now. To learn more about Waresys, check out their site: http://www.waresys.net/
This episode we speak with George Tinsley II, G2. George is VP and Managing Director of Tinsley Family Concessions, they run restaurants in the Miami, Tampa, and Louisville airports. George's dad was one of the original KFC franchisees and made his deal directly with Colonel himself. George discusses the challenges of running airport restaurants and building up a family business. http://tinsleyfamily.co/
This week we interview Wayne Humphrey, COO of Larkburger. Wayne speaks about how Larkburger is ready to start growing out of the state of Colorado. Wayne also speaks about food consistency across the industry and why it is so hit or miss. If you live in Colorado or Overland Park KS shortly, please check out Larkburgers open interviews on Wednesday afternoons in each of their restaurants. http://larkburger.com/
In this episode we speak with Islam Ahmed, GM of the Pei Wei in Dulles Virginia. Islam speaks about his passion for running great restaurants, staffing, and the importance of building a service culture in your location.
In this interview, Erik speaks with Corey Ward, COO and one of the founders of Tom and Chee, the grilled cheese and tomato soup concept out of St. Louis. Corey talks about their humble beginnings in a tent by an ice rink, and how they have grown their brand to have 31 locations in 15 states. Corey also talks about their appearance on Shark Tank. http://www.tomandchee.com/
This week's interview is with Tom Moxcey, former CEO of Rock Bottom, Old Chicago's and Charlie Browns. Tom talks about his amazing career starting in Boulder, CO in 1970 through today where he is a restaurant gun for hire that will come in and fix broken restaurants by actually managing them, not just consulting and moving to the next project. Tom spends some time talking about the prestige of working at restaurants and how he feels that has been degraded over time and some of what he...
In this episode, Tommy Y interviews Don Fox CEO of Firehouse Subs. Firehouse has 1016 locations around the world. Don talks about his career path, what they are working on at Firehouse and the government mandated wage increases around the country. In the interview, Don mentioned Firehouse's charitable foundation, the Firehouse Subs Public Safety Foundation. Here is the address if you would like to donate: https://www.firehousesubs.com/firehouse-subs-public-safety-foundation/
In this episode, I interviewed Doug Davis COO and one of the founders of the BEC Group. The BEC Group is a multi-unit franchisee of Zaxby's and Doug has been with the Zaxby's organization since they had 13 units back in the late 90's. We cover our 5 questions and learn about a new scam that is being perpetrated on restaurant owners.
This is a great interview with Chef David Buchanan. David is a working chef at the Tulalip Resort Casino in Washington State. He is also the founder of the Chef Resources website, a site dedicated to sharing culinary and kitchen management best practices and the Chef Resources Linkedin Group that has over 30,000 members. http://www.chefs-resources.com/ 1 correction, I said Emily Riddle school, which is a pilot school in AZ, and I meant the Emily Griffith Technical College here in Denver....
This episode, Erik Tversland, interviews Ari Weinzweig one of the operating partners of Zingerman's in Ann Arbor MI. Ari is a restauranteur and author. He is also a serial entrepreneur. Zingerman's has over 700 employees and does everything from a Deli, bakery, creamery, to a mail order business. Check out Zingerman's at https://www.zingermans.com/
Erik Tversland interviews Adam Frager owner of Blood and Sand and Death in the Afternoon in St. Louis. Adam is also a founder of a new POS company, Brigade Society, http://www.brigadesociety.com/. Great Interview and a must listen at the end as Adam was one of the producers of ODB's (Ol' Dirty Bastards) last concert before his death and recounts what happened.