Restaurants Reinvented: Putting Growth Back on the Menu

We’re talking about all things loyalty in this block-buster episode with Zach Goldstein, the CEO of Thanx. Zach and Jen discuss why loyalty is broken, with 80% of Fast Casuals and QSRs looking to improve and invest in better loyalty strategies. The conversation emphasizes that the future of restaurant loyalty is here, now. It's data-driven, personalized, dynamic, and poised to redefine how guest loyalty is built and delivered for restaurant brands. Moments to listen for: Related Assets: Loyalty 3.0: Elevating Guest Engagement Through Deeper Insights Qu’s 5th Annual State of Digital Restaurant Loyalty is Stuck in Neutral, by Joe Guszowski Thanx is the leading loyalty and guest engagement platform to grow restaurant customer lifetime value in the digital era - without relying on expensive discounts Connect with Zach on LinkedIn Check out Qu's Annual State of Digital for Enterprise QSR & Fast Casual Brands

Welcome to Part 2 in our "Best of" Series. This episode doubles down on data (not for) dummies as we explore the transformative power of data in the connected restaurant. Our esteemed guests dive into all aspects of data beyond the numbers⸺specifically, its strategic role in driving innovation from the kitchen to the customer experience. Top takeaways include: Hear how data-centric approaches can reshape the restaurant industry, especially when rooted in Artificial Intelligence (AI) and Machine Learning (ML). Guest soundbites from: Phil Crawford (Adyen) / Josh Boshard (Savory) / Kelly MacPherson (Union Square Hospitality Group) / Darien Bates (FourTop Solutions) / Meredith Sandland & Carl Orsbourn (The Digital Restaurant) Related Episodes AI Inside & Outside the Four Walls – Phil Crawford, CKEThe Future of Data Starts Here – Darien Bates, FourTopCheck out Qu's Annual State of Digital for Enterprise QSR & Fast Casual Brands

This is the first of a short 3-part series with top 2023 sound bites that are resonating deeply in 2024: Artificial Intelligence (AI), Data, and Platforms. This first episode delves into one of the year's most talked-about subjects: Artificial Intelligence (AI). The guests paint a hopeful picture of technology as a tool for enhancement, efficiency and automation--rather than displacement. Join Jen as she is accompanied by industry luminaries: Phil Crawford, former CTO at CKE; Darien Bates CEO of Fourtop Solutions; Richard Shank, Sr. Principal & VP of Innovation at Technomics; and Bobby Yazdani, the visionary Founder of Cota Capital. Moments to Listen for: And the biggest emphasis of the episode is that technology is built to support, not replace, human efforts. Related Episodes AI Inside & Outside the Four Walls – Phil Crawford, CKEThe State of Foodservice Technology - Richard Shank, Technomics The Future of Data Starts Here – Darien Bates, FourTopInvesting in the Future of Restaurants - Bobby Yazdani, Cota CapitalRelated Assets: Finally, an App that Saves Your Store Managers Time & Money2024 State of Digital for Enterprise QSR & Fast Casual BrandsCheck out Qu's Annual State of Digital for Enterprise QSR & Fast Casual Brands

Get ready for a blockbuster episode that's been cooking up for years! We've got the incredible Bobby Yazdani, the mastermind behind Cota Capital and lead investor in Qu, joining the party on Restaurants Reinvented with Jen Kern. Jen and Bobby take a ride through the thrilling intersection of restaurant tech and investment, following Bobby's epic journey from Tehran to the tech capital of Silicon Valley and Oracle. Bobby delves into his investment playbook, sharing the criteria and principles that guide him, learned from over 200+ investments from Uber to Google and Dropbox. They unravel the maze of the restaurant tech ecosystem, from its complexities and emotional connections to the innovation opportunities available today. Hear Bobby wax poetic about leaning into the future of restaurants by building a stable, scalable platform company and culture committed to innovating on behalf of the industry. Moments to listen for: Related Episodes: The Big POS ReframeHere’s What Innovation Looks Like – Amir Hudda, CEO of QuRelated Assets: What is a Unified Commerce Platform and Why Does it Matter?Why 2023 is the “Year of Efficiency” for RestaurantsConnect with Bobby on LinkedIn Check out Qu's Annual State of Digital for Enterprise QSR & Fast Casual Brands

Get ready to hear all the juicy data and trends that came out of Technomic's "State of Foodservice Technology" report. Our guest, Richard Shank is the Sr. Principal & VP of Innovation at Technomic and he shares all the leading insights from the report with us. We focus on three main pillars defining the future of restaurant tech: 1) the kitchen as the nucleus of the restaurant 2) the role of AI/ML - separating hype from reality 3) the evolution of customer loyalty programs Moments to listen for: Related Episodes: The Big POS ReframeHere’s What Innovation Looks Like – Amir Hudda, CEO of QuAI Inside & Outside the Four Walls – Phil Crawford, CKERelated Assets: Why 2023 is the “Year of Efficiency” for RestaurantsTechnomic: Vital Insights for the Foodservice IndustryConnect with Richard on LinkedIn Check out Qu's Annual State of Digital for Enterprise QSR & Fast Casual Brands

In the latest episode of Restaurants Reinvented, Jen Kern dives deep into the current frazzled, tenuous state of POS and tackles head-first the broad misconception that “POS is Dead.” Jen clarifies market confusion by clearly stating that POS isn’t dead but is instead going through a massive transformation and evolution. POS is no longer the main dish, it’s the side dish. POS is neither Hero nor Zero. Jen articulates the current evolution of POS as simply one of many order channels stemming off a data-driven and unified foundational platform. At Qu, this is what we call the Unified Commerce Platform. Moments to listen for: Related Episodes: What Does it Mean to Go “Beyond POS” – Amir Hudda, CEO of Qu (Part 3 of 3)How to Get Closer to Your Customer & What Does POS Have to Do with It? – Solomon ChoiShe’s a Game Changer – Kelly MacPhersonRelated Articles: 10 Components of a Unified Commerce Platform The Big POS Reframe POS is Dead, RightConnect with Jen on LinkedIn Check out Qu's Annual State of Digital for Enterprise QSR & Fast Casual Brands

In this celebratory episode, Chelsea Madden, Marketing Director at Qu, turns the tables on your hostess Jen Kern, CMO of Qu. Reminisce with Jen & Chelsea as we look back on the past 3 years of the podcast. 3 years, 70 episodes, and thousands of reinventions later, these two marketing mavens muse over the collective beauty and struggle we’ve all experienced in restaurants and technology. The Best News Yet … >> From deep in the pandemic to today’s challenges around labor, supply chain, and efficiency - the American Dream is still alive and well in restaurants! We’ve heard this loud and clear from every brilliant guest who has been on our podcast. Thank you to all our gracious listeners for all your support these past 3 years. We could not have done it without all the generous and caring people in restaurants who exude hospitality from their core. We love and cherish each and every one of you! Your support and enthusiasm have continued to fuel our passion and commitment to this cause, empowering us to keep forging ahead with fresh perspectives and new-found inspiration. Related Episodes: Here’s What Innovation Looks Like – Amir Hudda, CEO of Qu (Part 2 of 3) How to Support Restaurant Employees in Need – Sheila Bennett, CORE Labor Series: We’re In The People Business – Amir Mostafavi Connect with Jen and Chelsea on LinkedIn Check out Qu's Annual State of Digital for Enterprise QSR & Fast Casual Brands

Join our special guest Kelly MacPherson, from the mega-James Beard award winning Union Square Hospitality Group (USHG). More than a trailblazer, she's been a Game Changer for her entire career. Kelly shares her remarkable journey in hospitality and retail, from configuring her first POS network to becoming one of the early female CTOs -- and she continues to revolutionize how restaurants operate. Despite plans for retirement, she canceled them to join USHG and lead their Technology and Supply Chain division, driven by the brand's core pillars of "Enlightened Hospitality," a term coined by their famous founder, Danny Meyer. Moments to listen for: Related Episodes: The Future of Data Starts Here – Darien Bates AI Inside & Outside the Four Walls – Phil Crawford, CKE Here’s What Innovation Looks Like – Amir Hudda, CEO of QuRelated Assets: Article: How Software Architecture Impacts Restaurant Performance White Paper: What is a Unified Commerce Platform? Connect with Kelly on LinkedIn Setting the Table: The Transforming Power of Hospitality, by Danny Meyer Check out Qu's Annual State of Digital for Enterprise QSR & Fast Casual Brands

Two-time authors, Meredith Sandland and Carl Orsbourn, join Restaurants Reinvented for the second time! Hear their predictions about the next big restaurant concept > the digitally native restaurant and key snips from their new book “The Path to Digital Maturity.” Moments to listen for: Related Episodes: Delivering the Digital Restaurant – Meredith Sandland & Carl OrsbournMastering the Digital Dance – Michael Chachula, CIO, Fat BrandsAI Inside & Outside the Four Walls – Phil Crawford, CKERelated Assets: 8 Digital Trends Shaping 2023The Path to Digital MaturityConnect with Meredith & Carl on LinkedIn Check out Qu's Annual State of Digital for Enterprise QSR & Fast Casual Brands

In this episode of Restaurants Reinvented, host Jen Kern from Qu invites Andrew Glantz, the founder of GiftAMeal, and Dan Sokolik, Vice President of Marketing at Lee's Famous Recipe Chicken, to discuss their partnership that aims to fight hunger and support local communities. GiftAMeal is a mobile app that enables users to provide meals to those in need by simply taking a photo of what they're eating at participating restaurants. The app has already facilitated the donation of 1.3 million meals and continues to expand its reach. Moments to Listen for: Related Episodes: How to Support Restaurant Employees in Need – Sheila Bennett, COREAI Inside & Outside the Four Walls – Phil Crawford, CKEAccelerating Digital Transformation – Andy Rebhun, El Pollo LocoRelated Assets: GiftAMealLee's Famous Recipe Chicken Connect with Dan on LinkedIn Connect with Andrew on LinkedIn Check out Qu's Annual State of Digital for Enterprise QSR & Fast Casual Brands

Join the man, the myth, the legend - Phil Crawford, CTO of CKE Restaurants, on how he’s using AI to drive better efficiencies for his brand and what he thinks “the store of the future” will operate like. Moments to Listen for: GiftAMealRelated Episodes: Savory’s Growth Formula Starts with Data Ownership – Josh BoshardThe Future of Data Starts Here – Darien BatesHere’s What Innovation Looks Like – Amir Hudda, CEO of Qu (Part 2 of 3)Related Assets: 2023 State of Digital for Enterprise BrandsGiftAMeal Connect with Phil on LinkedIn Check out Qu's Annual State of Digital for Enterprise QSR & Fast Casual Brands

Josh Boshard, the COO of Savory, leads the Operations & Technology teams for their 10-brand portfolio. Since their first location in 2008, Josh + Savory have amassed a wealth of best practices that he shares openly in this episode. Key Moments to Listen for: Related Episode: The Future of Data Starts Here – Darien BatesBurn it Down & Fail Forward Fast – Justin Keenen What Does it Mean to Go “Beyond POS” – Amir HuddaConnect with Josh on LinkedIn Learn more about Savory Check out Qu's Annual State of Digital for Enterprise QSR & Fast Casual Brands

If you’re wondering how to make sense of that ocean of data your restaurant is trying to wrangle, Darien has answers! Formerly the CTO at &Pizza, Darien’s new company, Fourtop Solutions, is all about helping restaurants organize and activate their data -- while encouraging humans to do the discovery of data and using technology to automate that discovery. Top Moments to Listen For: Hart HouseRelated Episodes: Burn it Down & Fail Forward Fast – Justin Keenen of Hart HouseMastering the Digital Dance – Michael Chachula, CIO, Fat BrandsHere’s What Innovation Looks Like – Amir Hudda, CEO of QuTrailblazin’ CTO Completes Full Tech Refresh in Under 1 Year – Dawn Gillis Freebirds World BurritoResources: “Dashboards is where data goes to die” Connect with Darien on LinkedIn Check out Qu's Annual State of Digital for Enterprise QSR & Fast Casual Brands

The CIO of FAT Brands, Michael Chachula, brings the heat to our CTO Trailblazer series talking about all things technology, customer experience, marketing hacks, and how the restaurant world evolved from a show to a dance post pandemic. Are you dancing with your customers? Or still operating a static show? Hot Takes: Training your guests on effectively using all the available order channelsimproving order accuracy 5 Components of FAT Brands tech organization - Best of Breed, Distilled.Biggest barriers facing CIO/CTOs - Hottest trends - How FAT is building a technology toolboxThe VisionDon't give up your soul to pursue your dreams.Michael's AdviceRelated Episodes: Trailblazin’ CTO Completes Full Tech Refresh in Under 1 Year – Dawn Gillis, Freebirds Burn it Down & Fail Forward Fast – Justin Keenen, Hart House Here’s What Innovation Looks Like – Amir Hudda, CEO of Qu (Part 2 of 3) Connect with Michael on LinkedIn Learn more about FAT Brands Check out Qu's Annual State of Digital for Enterprise QSR & Fast Casual Brands

Justin Keenen, CTO of Kevin Hart's plant-based QSR, Hart House is redefining the role of tech in restaurants with his burn-it-down, fail-forward mentality. Justin's willingness to embrace change in tech and use it to create a remarkable experience establishes him as a titan in the industry. Find out how Justin built his restaurant tech stack from the ground up to align with the Hart House brand vision. Key Moments to Listen For: Related Resources Here’s What Innovation Looks Like – Amir Hudda, CEO of Qu (Part 2 of 3) Trailblazin’ CTO Completes Full Tech Refresh in Under 1 Year – Dawn Gillis Freebirds World Burrito Who Comes First: The Employee or Guest? – Lauren Fernandez Listen Up … (to your employees) – LeBaron Meyers, NotMe Solutions Making Technology Invisible in the Restaurant – Amir Hudda CEO of Qu (Part 1 of 3) Connect with Justin on LinkedIn Check out Qu's Annual State of Digital for Enterprise QSR & Fast Casual Brands

Dawn Gillis, CTO of Freebirds World Burrito, kicks off our new CTO series and we couldn't find a better pioneer in our space. In true trailblazin' in fashion, she joined the fast-casual concept and took the brand by storm, revamping the entire technology stack - including POS, KDS, Back of House, and Online ordering - in under a year. Dawn shares all her secrets and strategies for achieving the ambitious technology platform upgrade - as well as the early results she's achieved which are beyond impressive! Key Moments to Listen For: Related Episodes: Here's What Innovation Looks Like (Part 2 of 3) - Amir Hudda, CEO of Qu What Does it Mean to Go “Beyond POS” – Amir Hudda, CEO of Qu Article: POS is Dead, Right? Connect with Dawn on LinkedIn Check out Qu's Annual State of Digital for Enterprise QSR & Fast Casual Brands

In this 3rd and final part of our mini-series, Amir Hudda, the CEO of Qu discusses the evolution of POS technology in the restaurant industry and what it means to go “Beyond POS.” Today, it's possible to build a platform from the ground up that will last for the next 20 years. The challenge is eliminating the mindset of fear restaurant operators have toward new technology. Find out how a strong foundation of trust between restaurant operators and tech providers helps restaurants embrace new technology. Key Insights 🎙️Beyond POS is: Uniforming the guest experience and driving operational efficiency by providing real data value. The data that flows in/from POS is more important than anything else for restaurant operators. Qu's system lets them make decisions in a quasi-real-time fashion allowing them to serve guests in-store and digitally in a more meaningful way. 🎙️Out with the old. POS companies cannot survive by doing things the old way. Allowing restaurant brands to be more nimble and efficient in serving guests anytime anywhere and going beyond traditional ways of building technology is critical. 🎙️A glance back. As with most companies, navigating the pandemic was difficult for Qu. Amir feels fortunate to have investors who put trust in them to innovate and a team who collectively stepped up to make these technology advancements happen. “The investment we made in our people and our technology is here to stay and will add value to our brand partners and our customers for a very long time.” 🎙️Looking forward. "I'm excited to share everything we've built over the last 2 years. We've talked a lot about things like Notify and Edge Computing but there's a lot more to come and I'm looking forward to educating restaurants not only about what we created by why we created them." Related Resources Making Technology Invisible in the Restaurant – Amir Hudda CEO of Qu (part 1) Connect with Amir on LinkedIn Check out Qu's Annual State of Digital for Enterprise QSR & Fast Casual Brands

In this 2nd part of our 3-part mini-series with Amir Hudda, the CEO of Qu, we discuss technology innovations that improve transaction speed, in-store redundancy, and uptime. We dive into innovation areas like Edge Computing and how it helps reduce data loads (speed) when implemented on modern cloud architecture. We also discuss Voice Ordering and how Qu was "accidentally" led to integrate voice into our mobile reporting App, Notify. Bonus content: Learn how real-time POS data can drive pricing, promotion, and production optimization. Key Insights 🎙️Removing technology as a burden You cannot afford downtime as a restaurant. You need technology with real-time capabilities and no lag times for optimal guest experiences and team member efficiencies. 🎙️The Definition of Edge Computing Edge Computing brings data closer to the point of purchase, with deeper computing power to the store level. Results: Improved speed and redundancy. 🎙️Experiments with Voice Ordering Voice ordering had multiple hops to the cloud and created lags for guests. We needed redundancy and speed. This was the genesis for looking into edge computing. 🎙️Doubling Down on Innovation During the Pandemic While many companies had layoff and less innovation, our investors asked us to innovate in a way that would help the restaurants come out stronger. Edge computing was integrated into our platform during this time. Related Resources Making Technology Invisible in the Restaurant – Amir Hudda CEO of Qu (part 1) Notify: App that Saves Franchisees Time & Money How Edge Computing is Revolutionizing Restaurant Tech Connect with Amir on LinkedIn Check out Qu's Annual State of Digital for Enterprise QSR & Fast Casual Brands

In this 3-part mini-series, Jen interviews the CEO of Qu, Amir Hudda. We reflect on the past 2 years of sweeping industry changes and how we can collectively innovate to create a more sustainable and profitable future for restaurants. Technology is just one piece of that puzzle, but a larger one than ever before. Jen and Amir explore the historically tense relationship between restaurants & technology - and how to make it less “friction-filled” - in this short and educational segment. Quotable Highlights: Related Episodes: One Lean Mean Restaurant Machine - Peter Wiley of Rapid Fired Pizza & Hot Head BurritosDelivering the Digital Restaurant - Meredith Sandland & Carl OrsbourneThe New Way to Do Employee Training - Rachel Nemeth, OpusResources: The Path Forward for Enterprise Restaurants - a Unified Commerce Platform. Connect with Amir on LinkedIn Check out Qu's Annual State of Digital for Enterprise QSR & Fast Casual Brands

If you want to hear what it’s like to open a restaurant in 2022 - listen to Kerry Fitzmaurice, Founder of Pure Grit BBQ. She found her Chef on Instagram during the pandemic, started with selling sauces, then did pop-ups, and recently opened her first location in NYC in May. Not only is she reinventing what BBQ looks and taste like, but she’s on a mission to make it accessible and delicious for anyone - carnivores, omnivores and plant-eaters! She shares her early journey with us, all the ups and downs, and the happy guest and team moments that make it all worthwhile. Show Highlights Connect with Kerry on LinkedIn here Learn more about Pure Grit BBQ Related Podcasts: Who Comes First: The Employee or Guest? With Lauren Fernandez We’re In The People Business with Amir Mostafavi Here’s How She Does It with Betsy Hamm Check out Qu's Annual State of Digital for Enterprise QSR & Fast Casual Brands