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In this episode, we explore the changing craft industry landscape. Rising costs, indifferent consumers, and uneasy investors are pushing craft operators to rethink their strategies and brace for challenges. #RaboResearch

Do you ever feel that the only constant in the foodservice industry is change? Join the conversation as our CEO, Benji Koltai, delves into the art of adaptation and the transformative power of innovation in the latest episode of CAFÉ Talks Podcast. 🎙️Listen now: https://hubs.ly/Q02ldVfv0 From CAFE Talks: "It’s a brave new world where what was once comfortable is now unpredictable. So many of the models of prediction that we used in restaurants and in culinary education no longer work or work as well. The need for a great restaurant experience and the demand for qualified cooks and chefs has rarely been better, yet addressing needs, making decisions, and solving problems seems impossible at times. Chefs need the right tools in a changing marketplace – tools designed to function well in a less predictable environment. Tools that can help a chef with concept development, menu design, recipe execution, purchasing, cost controls, marketing, and responding to guest needs. These tools may be different and will require that chefs are willing to change many of their routines, yet these tools will help to make a chef’s life and efficiency significantly better. Join CAFÉ Talks Podcast for a chat with Benji Koltai, CEO and Co-Founder of Galley Solutions – a software company focused on improving the life of a chef, enhancing the efficiency of food businesses, and helping everyone embrace change." #ThoughtLeadership #RestaurantInnovation #EmbraceChange #CulinaryOperatingSystem

What a pleasure to run into Chip Klose… a signed copy of the book topped it off. If you are not treating your restaurant as a business, chances are you are struggling with Thin Margins, High Food Costs, and Labor problems. Follow Chip for a very pragmatic approach to a path to profitability. Listen to his podcasts, make notes, and most importantly, execute. A restaurant can easily make 20-25% margins and with his mindset, even I learned some new tricks that I will absolutely be implementing in Milagro Restaurant Operating System to help our restaurant clients be more profitable! #fstec2023

In an ever-evolving business landscape, franchisees are on the lookout for opportunities that offer not only potential profits but also a steadfast resilience against changing tides. Check out this 11 minute podcast Nation's Restaurant News: https://hubs.ly/Q020RlZy0

A new year is full of promise…and long to-do lists. To help us all ease back into our routines, we're chatting about lighter topics in this week's episode: four-legged family members, professional goals, and new tech developments here at The Hartman Group. Listen here: https://ow.ly/oKoc50QnC91

"I started wondering, 'Why aren't we taking the best corn in the world and turning it into fine spirits?' Because when you're producing product — whether you're a scientist, a chef, or (in my case) a distiller — the quality of the input is directly reflective to your quality of output." What are your thoughts on our most recent episode with Rob Taylor, founder of Revelton Distilling Company? Let us know in the comments! Listen to the episode now at growinwithowen.fm

Wondering what a ghost kitchen is? 🤔 Wesley Li, CEO and founder of Happy Holdings, breaks it down with Jeremy Julian of The Restaurant Technology Guys. Wesley has successfully launched 3 virtual brands generating 215K monthly revenue in under 3 years using strictly ghost kitchens. Discover how he’s using our innovative commercial kitchens to reshape the food industry in the full podcast episode coming May 27th! 🔥 #CommercialKitchen #FoodTech #RestaurantTechnology #RestaurantGrowth #RestaurantOwner #FutureOfFood #CloudKitchens

Grace, Pertinent themes.. The importance of #foodsafety and nutrition. The underlying urgency needed in addressing #foodloss and #foodwastereduction - environmental impact, economic loss, social responsibility, #sustainabilitygoals

To pie, or not to pie, that is the question asked in this episode of the Lock In podcast, as the team lift the (pastry) lid on what makes the perfect pub pie!

I'm excited to finally release this episode! Tony Koebel of The Norbert and The Orville restaurants in Downtown West Bend, Wis., joins me this week to talk about how he got started in the industry, how he adapted to the challenges of the pandemic and road construction, and what you can expect when you dine at one of his establishments. #localrestaurant #restaurants #dining #smallbusiness #smallbusinessowner #podcast