The Food Service Growth Show

Running a restaurant without KPIs is one of the biggest mistakes many foodservice professionals make. On the surface, things might seem fine, but without a clear picture, how can you be sure? When you don’t have defined KPIs, you might think everything’s running smoothly... until you realize - Your labor costs are climbing - You’re overspending on inventory - Your profits aren’t where they should be It’s frustrating, especially when you’re pouring your heart into the business but still feeling stuck. Once you focus on the right metrics, everything changes as it offers the clarity and control you need. You can pinpoint where money is leaking and how to fix it. In a recent episode of The Food Service Growth Show, Isak Fagerholm, COO of Friends & Brgrs, shared how KPIs played a vital role in driving their success. Packed with valuable insights, this episode can change how you approach your foodservice business. Watch the full episode by clicking the link in the comments! #restaurant #growth #hospitality #business  

As a CEO, it’s tempting to think my role is about big strategies and bold decisions. And yes, it is about setting direction, innovating, and driving growth. But the real engine behind those strategies?  People. We get so focused on metrics and milestones that it’s easy to lose sight of what fuels them... communication and alignment. When a CEO connects regularly with their team: ➝ They reinforce the “why” behind every project. ➝ They surface and address hidden challenges. ➝ They empower others to make decisions in line with the vision. For me, that means: ➝ Regular 1:1s to help my leaders feel empowered and supported. ➝ Standing meetings to realign around our core objectives. ➝ Company-wide updates to give context, even if it's tough news. For me, leadership isn’t just about steering the ship. It’s all about ensuring everyone is pulling in the same direction. When we listen, share, and adapt, our people thrive. And when our people thrive, the company does too. #leadership #culture #startup

Rising food costs are a pressing issue for many in the food service industry. With prices fluctuating, operators are struggling to maintain their margins while delivering quality dishes. This leaves businesses feeling the heat. The question is... "How do you keep customers satisfied without breaking the bank?" Many restaurants are facing tough choices. Raise prices? Cut back on quality? Risk losing customers? This creates a cycle of stress and uncertainty, not only affecting profitability but also impacting staff morale and customer loyalty. The longer this issue persists, the harder it becomes to find a sustainable solution. In our latest episode of The Food Service Growth Show, Aaron Colman, CEO of Hawaii Poké, shares valuable insights on optimizing operations to combat rising food costs. He explains how streamlining operations, tracking waste, and using data to make smart purchasing decisions have helped Hawaii Poke offset rising food costs and maintain profitability. Want to know how they did it? Watch the full episode and hear Aaron’s insights! The link is in the comments. #restaurant #hospitality #technology #podcast

Managing 1-2 restaurant outlets with Excel and spreadsheets?  Yeah, that's manageable. But when you start growing, things get a little tricky, right? I mean, there’s only so much those sheets can do. That's when you need a partner that helps you scale effectively. Swipe left to see how Apicbase helped Melbourne Coffee take its operations to the next level! #restaurant #hospitality #restaurantmanagement

Curious about what's shaping the future of the foodservice industry? In our latest episode of The Food Service Growth Show Growth Show, Isak Fagerholm, COO at Friends & Brgrs delves into the emerging trends that are set to revolutionize the way we eat. Discover how these trends are impacting restaurants, cafes, and food delivery services alike. Want to know more? Watch the full episode by clicking the link in the comments below. #restaurant #podcast #hospitality #foodservice

We just launched a brand new podcast episode featuring a great conversation with Isak Fagerholm, COO of Friends & Brgrs. Loved talking with Isak about the incredible journey of how Friends & Brgrs grew from 1 to 29 (now 30) restaurants! We got into everything...  - The challenges  - The lessons  - All the little wins along the way. It’s crazy to think about how much passion and grit goes into growing something like that, and Isak had some amazing insights to share. If you’re passionate about food, business growth, or just curious about how a brand makes it in the fast-paced world of restaurants, this episode is for you. Tune in to The Food Service Growth Show, and let us know your favorite part! The link is in the comments. 👇🏻 #hospitality #restaurant #foodandbeverage #business

How Hawaii Poké grew from a single location to a popular restaurant chain? And the answer is...  Innovative thinking! We had the pleasure of sitting down with Aaron Colman, CEO of Hawaii Poké, who shared his journey of turning a unique idea into a thriving restaurant chain. From the original concept to expanding across borders, every step was fueled by creativity and a passion for delivering exceptional food and experiences. Curious to know more about the strategies and innovative decisions that fueled this remarkable growth? Tune in to the full podcast episode where Aaron Colman dives deep into the secrets behind Hawaii Poké's success. Click the link in the comments to listen to the full episode and get inspired! #restaurant #hospitality #growth #success

“Success is built on friendships and a passion for quality,” said Isak Fagerholm on The Food Service Growth Show. Isak is the COO of Friends & Brgrs, a popular Finnish burger chain known for its commitment to fresh, high-quality ingredients and sustainable practices. Friends & Brgrs started with a simple idea. Six friends traveling through the USA and Europe, tasting authentic burgers, and wondering if they could bring that experience to Finland. Today, they’ve made their dream a reality. Here are my favorite moments from our conversation: ➝ Isak's roots are in Jakobstad, a small city on Finland's west coast, but he spent most of his life in the Helsinki region. ➝ After his mandatory military service, he wanted to work in a more people-oriented role and joined the founding team of Friends & Brgrs. ➝ Isak believes that the key to a great restaurant is quality, consistency, and treating every customer like a friend. ➝ For him, success isn’t about the number of locations they have. It’s about creating a unique burger experience that people love and crave. We also discussed: ➝ The importance of staying true to your values as you scale ➝ Challenges in maintaining quality and consistency across multiple locations ➝ The evolution of his role from hands-on to strategic oversight ➝ Building a strong team that shares the same vision ➝ The role of technology in optimizing restaurant operations ➝ Emerging trends in the fast-casual dining industry Publishing the full episode very soon. Meanwhile, listen to our previous episodes: https://lnkd.in/dd83Kyjz #restaurant #hospitality #restaurantmanagement #apicbase

Want to know the secrets to success in the fast-paced food and beverage industry? Join us for our latest podcast episode featuring Aaron Colman, CEO of Hawaii Poké. Aaron shares his invaluable insights on what it takes to thrive in this competitive market. Key takeaways from the episode include: ➡ How thinking outside the box can set you apart. ➡ Navigating the challenges of the early days. ➡ Growing from a single location to a multi-location powerhouse. ➡ Strategizing growth based on real restaurant experiences. ➡ Shifting focus from daily operations to big-picture business strategy. ➡ Standing out in a crowded market. ➡ The influence of technology on F&B operations. ➡ Optimizing operations to offset rising food costs. Watch the full episode here:https://lnkd.in/grciJW7R #restaurant #hospitality #foodandbeverage #foodservice

I’m always inspired by stories of entrepreneurs who push the boundaries and make their dreams a reality. One such story that really stands out is that of Aaron Colman. Aaron didn’t just enter the restaurant business.  He brought an entirely new food concept, Poke, to Sweden. Imagine the challenge of introducing a cuisine that was virtually unknown to the local market. Aaron started Hawaii Poké with one tiny spot, the kind where you might not expect much. But he had a vision. A big one. He believed in the power of Poke and the freshness, healthiness, and deliciousness it could bring to the table Today, Hawaii Poké has grown into more than 22 locations. From one small spot to a full-blown chain in a country that had never heard of Poké before Aaron brought it to life. I had the pleasure of sitting down with Aaron Colman, CEO of Hawaii Poké, on The Food Service Growth Show recently. We had an incredible conversation about what it takes to grow a restaurant chain from scratch, the ups and downs, the lessons learned, and everything in between. It’s stories like these that remind us what’s possible when you dare to introduce something new and the perseverance to see it through. Watch the full episode. The link is in the comments. #success #hospitality #restaurant #inspiration