Food & Beverage
Supply chain, food safety, and restaurant technology.
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How A&W Floated Through the Pandemic Without Laying Off a Single Employee
As arguably the oldest franchise brand, A&W is known for its classic root beer floats, but many aren’t aware of the many other options they offer at their many franchised stores. John Palumbo, senior director of franchise development at A&W, spoke with Host Barbara Castiglia about the history and future of the brand, including…
Commercial Printing Solutions Case Study with Patriot Print
Print Precision kicked off a four-part series with a case study on commercial printing solutions within small printing operations. Brett Sutton, President at Patriot Print Fulfillment, joined DigiTech’s President, Patric Coldeway, and Host Daniel J. Litwin for a look at the one-year journey documenting TruFire printer’s adoption strategies. One week into the partnership,…
Average Drive-Thru Wait Times Surpass 6 Minutes. Should QSRs Look to New Conveniences?
With consumer expectations of near “instant gratification” increasing thanks to companies like Amazon, quick service restaurants (QSR) are thinking of ways to keep up with and satisfy the trend. Kentucky Fried Chicken (KFC) has this challenge at the forefront of their operations and are testing options to decrease drive-thru wait times. Currently, drive-thru wait times…
50% of Online Shoppers Abandon Their Cart. What’s Making Them So Flaky?
Host Barbara Castiglia talks the latest restaurant technology with Zuppler’s Founder and CEO, Shiva Srinivasan. Zuppler, an online ordering management company, serves primarily independent restaurants and some chains, focusing on ensuring the company’s brand is maintained throughout the online ordering process. Initially, Zuppler started as a portal, similar to a Grubhub, but as more…
“The Employee is My First Customer.” Strategies for Restaurant Success from Legacy Restaurateur
Author, restaurant owner and hospitality industry expert Barry Jessurun discussed his book, life lessons, and tips for restaurant success with Host Barbara Castiglia on The Main Course. As owner of Green Valley Hospitality, Jessurun has ran four restaurants ranging from fast-casual to higher-end menus to university settings for up to 32 years. While he…
As Export Values Rise, American Farmers Face a Trade Crisis
Key Points: U.S. agricultural exports are being hampered by transportation issues, leading to a loss in sales potentially as high as 22%. In 2021 from January through July, the dairy industry was forced to spend almost a $1 billion in additional costs to make up for supply chain problems. American farmers who are experiencing losses…
74% of Restaurant-Goers Want Free WiFi. Is it Worth the Cybersecurity Risks?
Commentary: You’ve likely placed an on-line food order in the past six months; many of us do it on a regular basis. We all took notice as restaurants all over the world were thrust into a shift towards a delivery- or pickup-only business model in order to survive during the pandemic, mostly with consumers…
Why Are McDonald’s Ice Cream Machines Seemingly Always Down?
Key Points 86 Repairs utilizes technology for data-centric decisioning in restaurant industry. Restaurant industry lacks data to utilize preventative maintenance plans. Data and technology will continue to move restaurant industry forward. Commentary: Daniel Estrada, co-founder and CEO of 86 Repairs, noticed a large gap in the restaurant industry, which ultimately lead to the formation…
Navigating New Standards and Workflows in QSR
The pandemic pushed many changes in the retail and restaurant space, particularly among QSRs. Consumers adapted to these changes by demanding quick and convenient options through technological options such as BOPIS. On this episode of the Gauge Capital Podcast, Host Brent White talked with Sam Banon, Senior Vice President at Gauge Capital, and Luis…
Is it Time to Reinvent the Drive-Thru?
Traditional American fast food is perceived by many to be inevitably unhealthy; however, it doesn’t have to be. Amy’s Kitchen is reinventing the classic American drive-thru one organic, vegetarian burger at a time. In this episode of The Main Course, Host Barbara Castiglia sat down with the President of Amy’s Drive-Thru, David Wolfgram, to…
When It Comes to Customer Data, What Do Restaurants Really Need to Capture?
Key Points: QSRs experienced a quick, major disruption during pandemic. Technology and data are pivotal to QSR success. Bottle Rocket helped build the Chick-Fil-A customers love today. Commentary: Host Barbara Castiglia discussed all things modern restaurant management with Peter Klayman, quick service restaurant (QSR) and practice lead at Bottle Rocket. Klayman focuses on consulting…
How Paris Baguette Maintains Quality Across Its Stores
Key Points: Paris Baguette has nearly 4000 bakery-cafes worldwide. They maintain standards by having regular store audits. They also constantly train, film and, review in order to maintain standards. Commentary: If the thought of a French baguette or pastry puts you in a good mood, you’ll love the latest delicious episode of The Main…
Making Adjustments for Chicken Wing Shortage
Key Points: The chicken wing shortage has impacted all kinds of restaurants. Some have pivoted to using other protein sources, but not chicken-only restaurants. Wing It On is loosening up “tightness of spec” to adapt to the shortage. Commentary: The chicken wing shortage has certainly impacted all types of restaurants that sell the popular…
How Can Restaurants Capitalize on Digital Orders?
Acceleration of restaurant technology adoption isn’t slowing down. The rush to adapt during the pandemic is still occurring, with new guest expectations and operational workflows. So, how is technology solving the restaurant industry’s biggest challenges? The Main Course host Barbara Castiglia spoke with Steve Simoni, CEO of Bbot, on the topic. Simoni described the company’s…
Part 2: Quality Control in Delivery Only Ghost Kitchens Utilizing AI and Computer Vision
On the second part of a two-part episode of To the Edge and Beyond by Intel with Voice of B2B Daniel Litwin is Maria Meow, APAC Hospitality Vertical Marketing Manager for Intel’s Internet of Things Group, and Ankur Jain, Founder, and CEO of UdyogYantra Technologies, a company focused on bringing Industry 4.0 and its…
Helping Restaurants of All Sizes with the Restaurant Repair Process
Running a restaurant is hard work, especially if you’re a small business operating on thin margins. The expected parts of those workloads and margins are one thing; day-to-day operations are layered and full of important intricacies to make sure the kitchen and service run smoothly. But couple that with the fact that basic operations…
Tips for Helping Your Small Business Survive Long Lead Times
Key Points: In order to have consistent inventory during global supply chain shake-ups, companies have diversified products by finding suppliers and manufacturers that operate within the United States. Fetch RI has seen a lot of persisting supply chain challenges, including long lead times and delayed supply shipments. The company has made changes in purchasing…
How Restaurants Are Coping with a Chicken Wing Shortage During Football Season
Key Points: The chicken wing shortage is just a symptom of a larger supply chain shortage. Restaurants have approached the chicken wing shortage three different ways by either finding an alternative to wings like legs, admitting that they are out of wings or making pricing adjustments. Restaurants need to be proactive in presenting shortage…
What Drives An Effective Loyalty Program? Figuring Out the “Magic Formula.”
The QSR industry is one that is full of endless possibilities when it comes to the customer experience. In this clip of an upcoming episode of The Main Course, Barbara Castigila speaks with Peter Klayman who is the QSR and Restaurant Practice Lead at Bottle Rocket about the QSR customer experience. The two talk…
Can Plant-Based Meat Be a Permanent Competitor to Animal Meat
Key Points: The plant-based meat market is fast growing, but is still only a tiny fraction of total volume of meat sold in the United States. The real competition for plant-based meat isn’t other plant-based meat companies, but with animal meat. Plant-based meat competition strategies against regular meat could be similar to plant-based dairy…
Data Shows Digital Orders are Here to Stay. How Can Restaurants Capitalize?
Most of us contributed in some way to the $26.5 billion dollar revenue for food delivery businesses in 2020. With exploding success, new questions arise, like· what ways can hospitality brands can improve retention and bring in new workers to address hiring challenges and labor shortages? And what’s next for contactless ordering and payments now…
Brewing Up Supply Chain Solutions on International Coffee Day
Fill up your cups with piping hot joe; it’s International Coffee Day! Today shouldn’t just be a day to enjoy our favorite brew, though, but a day to think about how to ensure the future of one of the world’s favorite legacy drinks. Environmentalists have pointed to accelerated climate change as a threat to…
Why You Should Care What’s In Your Pet’s Food
The pandemic caused many setbacks for the supply chain. Not remised from this setback was pet food. Pet adoption rose in 2020, with animal shelters seeing a 12 percent year-over-year adoption rate increase compared to a flat or declining rate in previous years, according to PetPoint. With so many new pet owners giving their pets…
Part 1: Quality Control in Delivery Only Ghost Kitchens Utilizing AI and Computer Vision
“There is a need to have a safe, predictable, and stable food supply chain,” Jain said. “Internet of Things, artificial intelligence, and data analytics can play a big role in creating these safe, predictable, and sustainable food supply chains.” On this first part of a two-part episode of To the Edge and Beyond by Intel…
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