The Restaurant Technology Guys Podcast brought to you by Custom Business Solutions

The conversation delves into the challenges of restaurant marketing and the evolution of marketing strategies in the industry. It explores the power of digital marketing, the importance of targeting and tracking in restaurant marketing, driving repeat business, and the development of a marketing platform to address the needs of the industry. The conversation covers the evolution of e-commerce advertising, the challenges of proving ROI, the complexity of marketing funnels, the journey of building a tech product, raising funds, aspirations for the industry, the power of personalization and AI, and the engagement and consultation process. The key takeaways include the importance of personalization and data-driven marketing in the restaurant industry.

Takeaways
Restaurant marketing challenges
Targeting and tracking in restaurant marketing Personalization
Data-driven marketing

Chapters
00:00 The Evolution of Restaurant Marketing
02:56 The Power of Digital Marketing
08:09 Targeting and Tracking in Restaurant Marketing
17:54 Driving Repeat Business
22:58 Building a Marketing Platform
24:00 The Evolution of E-commerce Advertising
25:19 The Challenges of Proving ROI
26:12 The Complexity of Marketing Funnels
27:38 The Journey of Building a Tech Product
28:21 Raising Funds and Aspirations for the Industry
35:46 The Power of Personalization and AI
41:57 Engagement and Consultation Process

The conversation covers James D. Jones' background in technology, US Foods' technology-forward approach, the challenges of technology adoption in the food service industry, the impact of COVID-19 on technology adoption, and the development of US Foods' e-commerce platform and sales CRM transformation. It also delves into the benefits of US Foods' Moxie and Menu IQ tools, the use of AI in menu profitability, and the future of technology in the food service industry.

Takeaways
Technology adoption in the food service industry has been slow but is accelerating due to factors like COVID-19 and the move into AI.
US Foods is investing in technology to automate processes, improve customer service, and provide transparency in inventory and pricing.
The Moxie and Menu IQ tools from US Foods are designed to simplify ordering, inventory management, and menu profitability for restaurant operators.
The future of technology in the food service industry involves predictive analytics, flexible delivery options, and tools to help operators make informed decisions about menu innovation and ingredient choices.

Chapters
00:00 Introduction and Background
02:53 Challenges of Technology Adoption in Food Service
06:56 US Foods' Technology-Forward Approach
08:08 Benefits of Moxie and Menu IQ Tools
29:31 Future of Technology in the Food Service Industry

Rick Rosenfield, co-founder of California Pizza Kitchen, shares the story of how he and his partner, Larry Flax, changed the way America eats pizza. From their humble beginnings as federal prosecutors to creating a unique brand that set trends and transformed the industry, Rick's journey is a testament to innovation and vision. The conversation delves into the creation of California style pizza, the introduction of upscale casual dining, and the translation of unique flavors to salads, all of which contributed to the success of California Pizza Kitchen. The conversation with Rick Rosenfield covers the growth and development of the California Pizza Kitchen brand, focusing on the unique open kitchen design, the selection of locations, and the establishment of a strong company culture. Rick also discusses the motivation behind writing the book and the importance of fostering a strong culture in business.

Takeaways
Innovation in the restaurant industry
Creating cravable menu items Open kitchen design
Opportunistic real estate strategy
Building a strong company culture
Motivation behind writing the book

Chapters
00:00 The Birth of California Pizza Kitchen
01:40 From Law to Pizza
03:02 The Emergence of California Style Pizza
04:29 Expanding the Brand and Concept
07:05 Anchoring Upscale Shopping Centers
08:04 The Evolution of Menu and Concept
09:02 The Strategy of Upscale Casual Dining
13:32 Innovative Menu Creation
18:37 Transition to Salads
21:54 The Unique Open Kitchen Design
22:50 Selecting Locations and Staffing
29:11 The Evolution of CPK's Culture
37:42 The Motivation Behind Writing the Book

The Restaurant Technology Guys podcast features Luke Christian and Jake Philpotts,, the founder and vice president of development at Surcheros, a fast-casual Tex-Mex restaurant chain. They discuss the unique founding story, the passion for people, site selection, off-prem sales, and the franchisee experience.

Takeaways
Passion for people drives the success of Surcheros.
Site selection and off-prem sales are critical for the growth of the brand.
Franchisees are attracted to the authenticity and transparency of the Surcheros team.

Chapters
00:00 Founding Story and Unique Concept
03:16 Passion for People and Purpose
06:32 Site Selection and Off-Prem Sales
09:27 Franchisee Experience and Engagement
25:19 Product Differentiation and Innovation
29:57 Franchisee Selection and Cultural Fit
33:07 Brand Expansion and Product Recommendations

The CEO of The Big Biscuit, Chad Offerdahl, shares the brand's journey, growth, and menu innovation. He discusses the concept's focus on Southern comfort food, the success of traditional breakfast items, and the balance between technology and hospitality. The brand's regional expansion and franchisee selection criteria are also highlighted.

Takeaways
Southern comfort food is experiencing a resurgence in the marketplace, with a shift towards traditional and reliable breakfast options.
The Big Biscuit emphasizes cultural fit and shared values when selecting franchisees, focusing on regional growth and operational simplicity.
Menu innovation is driven by guest demand, operational feasibility, and the brand's commitment to traditional breakfast offerings.

Chapters
00:00 Introduction to The Big Biscuit
01:30 The Story Behind The Big Biscuit
04:31 The Resurgence of Traditional Breakfast
06:26 Kansas City as a Hub for Restaurant Brands
09:30 Service Model and Hospitality
11:15 Balancing Technology and Hospitality
14:18 Franchise Expansion and Selection Criteria
21:29 Menu Innovation and Guest Experience