Excited to receive the authors of the book "Delivering The Digital Restaurant", an important subject as the industry evolves and adapts to the current environment. Come listen to them as we discuss and shed light on some important topics for restaurant operators going into 2022 and beyond.

Meredith Sandland spent two decades in consulting, corporate
strategy, and restaurant development. After building 1000+ restaurants
as the Chief Development Officer at Yum! Brands’ Taco Bell, Meredith
observed that the on-demand economy was starting to affect restaurants.
Meredith joined ghost kitchen start-up Kitchen United as employee #4 to
create their business model, raise initial capital, and serve as the public face
of the GV (Google Ventures) backed disruptor.

Carl Orsbourn led BP-owned ampm and its billion-dollar grab-and-
go food and beverage offering across the brand’s 1000+ convenience retail
locations. At BP, Carl obsessed over consumer convenience and transformed
ampm’s fresh food offerings to deliver record growth. In 2018, Carl joined
Kitchen United to lead Operations, working with restaurant brands to
reinvent an operating system that capitalized on the rapidly changing face of food delivery.

#restaurant #restaurants #hospitality #success #management #technology #foodandbeverage #foodservice #food #chef #chefs #manager #leadership #leader #restauranttechnology #hospitalityindustry #ghostkitchens #onlinerestaurant #digital #delivery

Today my guest is Parisa Tootazehi, Director, Marketing & Business Development at ResQ. Excited to hear her point of view on the future of our industry. ResQ is the leading platform for restaurants to request, manage, and pay for repairs and maintenance.

This was a really interesting conversation on many topics related to restaurants, leadership, business growth and much more. Have a listen you'll, Parisa is amazing.

#restaurant #restaurants #hospitality #success #management #technology #foodandbeverage #foodservice #food #chef #chefs #manager #leadership #leader #restauranttechnology #hospitalityindustry

TJ Schier, leads the BigShots Golf team as part of ClubCorp. The brand is a food-forward, tech-driven, immersive golf experience and is evolving the large-scale outdoor golf range, indoor golf simulators, and interactive putting experiences. More to come as this brand is poised to explode.

Prior to BigShots Golf, he was the President and Founder of Incentivize Solutions and S.M.A.R.T. Restaurant Group, a kick a** speaker and consultant on systems, guest service, Off-Premises (takeout/delivery/catering), running a successful franchise, and motivating today’s generation. Using his expertise as a multi-unit franchisee and 20 years of consulting with leading brands, he delivers effective seminars, programs, and training materials to rock today's generation...and those that manage them!

#restaurant #restaurants #hospitality #success #management #technology #foodandbeverage #foodservice #food #chef #chefs #manager #leadership #leader #restauranttechnology #hospitalityindustry

Tom Fricke is the CEO of Bar Louie, a gastro bar with more than 70 locations across the United States. He’s an energetic, versatile Senior Operating Executive with over 30 years of outstanding performance in leading transformational change in both domestic and international markets at highly competitive consumer products and retail organizations.

Prior to joining Bar Louie in 2017, Tom was the President of Fricke Consulting, a business consulting firm based out of Atlanta, Georgia. Tom has held numerous c-suite executive positions. He was the President and CEO of HMSHost, from 2012 to 2014.

#restaurant #restaurants #hospitality #success #management #technology #foodandbeverage #foodservice #food #chef #chefs #manager #leadership #leader #restauranttechnology #hospitalityindustry

Mark Setterington is the co-founder of one of the fastest-growing franchises in fast-casual: Island Fin Poke. Bringing 30 plus years of high volume and multi-unit restaurant experience to the concept. Hawaiian-style poke is one of the fastest-growing segments and they offer 3 things: incredible food, remarkable service, and a ridiculously easy operation.

After years of managing restaurants, Mark set out to build an outstanding brand with his partner Paul. Come listen to his perspective on the future of our industry, what they are building with Island Fin Poke, and get energized by this optimistic brand leader!

#restaurant #restaurants #hospitality #success #management #technology #foodandbeverage #foodservice #food #chef #chefs #manager #leadership #leader #restauranttechnology #hospitalityindustry #islandfinpoke #franchise #poke

My guest today is Christopher Warner. From Toronto to Texas, from hotels, cruises to Vice-president of Hospitality Strategy for the 5th largest stadium in the world, Chris is used to managing very large and complex operations. Yet he never forgets about the principles that make businesses successful in our industry. Ensuring our guests have a great experience and that our teams are empowered to make that happen.

Currently, he’s leading a talented and dedicated team of 20 full-time Managers, 50+ seasonal managers, 300 supervisors, and 1500 game day staff across all Athletics Sporting Venues at Texas A&M University including the 103,000 seat Kyle Field. Listen to what promises to be an eye-opening conversation about running a food service operation at scale.

With over 20 years of hospitality management in luxury and casual dining, Troy brings a breadth of knowledge and diverse experience to Kiwi Hospitality Partners. 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 growth while attracting and training top talent and creating robust cultures that deliver world-class service. Come and listen to what promises to be a great conversation about our industry.

A 17-year restaurant veteran, Kyle Inserra specializes in the strategic growth and nurturing of emerging restaurant brands. Mr. Inserra is focused on both landlord and tenant representation in Westchester County, New York, and Fairfield County, Connecticut.

His industry knowledge coupled with an insider’s perspective of what it means to be a restaurant operator day-in and day-out, allow him to relate to his clients’ ever-changing needs. His expertise includes everything from site selection, competitor analysis, parking concerns, and zoning regulations.

My guest this week is Michael Morris. In 2008, Michael formed CANAdev, one of the premiere boutique retail experience firms in the country, working with top brands, tenants, and landlords.
He’s been involved in all aspects of retail and restaurant development, including being a managing partner at multiple restaurants in Maryland and D.C.

Now specializing in placemaking, Morris leads CANA in master planning/development projects in several cities across the country. The company currently has more than a dozen food halls and markets under development or construction, including High Street Place in Boston.

It’s not every day that you get to have a conversation with people you look up to. Jim Knight is definitely one of these persons for me. Can’t wait for you to hear him as well, I know you’ll love it.

Having led Global Training for Hard Rock International for two decades, Jim teaches organizations how to attain their own “rock star” status. His customized programs reveal how to amp up organizational culture, deliver world-class differentiated service, and build rock star teams and leaders.

He is also the best-selling author of Culture That Rocks: How to Revolutionize Your Company’s Culture, now in its 2nd edition, a how-to business book designed to amp up a brand in any industry. Entrepreneur Magazine listed the book as one of the "Top 5 Books That Will Transform Your Business". Jim's new book, Leadership That Rocks: Take Your Brand's Culture to Eleven and Amp Up Results, launches in May 2021.

Chef Curtis Pintye has spent the last ten years immersed in the food industry, embracing any challenge thrown his way. After working in restaurants, hotels, as the Chef for the Canadian Embassy in India, and recently with Kitopi opening kitchens around the globe, he's back home in Canada.

With the knowledge he has gained he now works as a consultant to restaurants, startups, and founders looking to increase revenue, diversify their portfolios, expand and tweak their businesses.

This one will be for the passionate restaurant industry peeps as well as the nerdy ones out there. This week my guest is Josh Fiddler. As a 20+ year veteran of the Food and Beverage Industry, Josh has risen to the top of his field, doing what it takes to get the job done well. In 2010, perseverance, inquisitiveness, drive to excel, helped Josh join world-renowned Moishes' Steakhouse in Montreal as Executive Chef.

But he's also a mathematics graduate from Concordia, he has since pursued topics in computer science and software engineering. Currently, he is working with Piecemeal to build out the prototype micro-services architecture for the marvelous Piecemeal Platform, starting with integrating our clients' Point of Sales services.

On this episode of Table 21 I get to chat with Chef Norm Aitken. A staple in the Ottawa/Outaouais area as a chef for many years. He is now the Corporate Chef for the Nordik Spa group.

He previously owned Juniper restaurant in Ottawa, but we'll learn more about growing up in Prince Edward Island and learning under Chef Michael Smith at The Inn at Bay Fortune. Can't wait for this one!

Join me to hear what promises to be a really fun chat between two passionate hospitality lifers. I've wanted to have Roxanne, from Soif - Bar à Vin, on the show since I started Table 21.

She is one of those people that totally get hospitality, from the relationship with guests to the one with your team to the knowledge required to provide outstanding experiences. She's a passionate wine lover and pretty funny too. Can't wait to chat with her

Very excited to receive Corey Phelps for the next episode of Table 21. He's been a mentor to us at Piecemeal and we love to hear his point of view when it comes to innovation and business.

He is the Dean of the Michael F. Price College of Business at the University of Oklahoma. Previously he was As a business school academic, Professor Phelps has lived and worked in the U.S., France, and Canada, and has taught or consulted in more than 20 countries around the world.

Prior to joining OU, Professor Phelps served as Associate Dean of Executive Programs and Education, Professor of Strategy and Organization, and Marcel Desautels Faculty Fellow at the Desautels Faculty of Management, McGill University in Montreal.

In this episode of Table 21 we have the pleasure of hosting Jensen Cummings. Jensen is a chef, consultant, cicerone, and public speaker. He is the host of the Best Served Podcast.

We talk about his career, his podcast, and his take on the future of hospitality: the Paragon Pillars.

Join us for what promises to be a very interesting conversation.