Torch’s Post

Innovation and modernization of the employee experience for their payouts of earnings and compensation are just as important as the customer experience. Coupling innovation of the Cx and EEx not only impacts the overall revenues, but drives deeper engagement for all who touch and represent the brand!

Had an incredible time at the #RFISUMMIT last week in Kansas City, MO! Was able to meet & speak to many great people in the Restaurant Industry, learn a ton of great insights from the sessions attended and visit Arrowhead Stadium for a Dinner Party! (Go Kansas City Chiefs!) I was also able to moderate my first panel session for Instant Financial, "𝗧𝗵𝗲 𝗥𝗼𝗹𝗲 𝗼𝗳 𝗘𝗹𝗲𝗰𝘁𝗿𝗼𝗻𝗶𝗰 𝗘𝗺𝗽𝗹𝗼𝘆𝗲𝗲 𝗧𝗶𝗽 𝗦𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝘀 𝗶𝗻 𝗜𝗻𝗰𝗿𝗲𝗮𝘀𝗶𝗻𝗴 𝗥𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁 𝗣𝗿𝗼𝗳𝗶𝘁𝗮𝗯𝗶𝗹𝗶𝘁𝘆". The session covered the question: "With rising food and labor costs, what ways can restaurant operators positively impact profitability?" We explored how electronic employee tip solutions can help by removing the costs associated with physical cash, reducing reliance on armored vehicle deliveries and shifting labor efforts to more profitable areas, restaurant operators can significantly address this challenge area and seek a return to profitability. The session went very well, with special thanks to our Panelists: ➡ Jay Kazlow | President/COO | Dantanna's Restaurant Group ➡ Neil Newcomb | CEO | Kelly's Roast Beef And thanks to the support of our Instant Financial Team at the event, Aubrey Elmore & Ksenia Steidel. Together, we formed a great Team, and had a lot of fun meeting new people, listening to great speakers, sharing how Instant supports the Restaurant space and of course, eating some great BBQ! Finally, highlighting a few great organizations I was able to gather a ton of knowledge from during their sessions. Thanks to Potbelly Sandwich Works, Culver's Restaurants, Toppers Pizza, IHOP & Blaze Pizza, LLC. #Instant #DigitalTips #Profitability #CostEfficiency #EmployeeExpectations

Did you know that people who are legally blind have a priority right to operate food, beverage and vending services in federal, state and local public buildings across Nevada? After qualifying, individuals receive training and experience in managing snack bars, cafeterias, vending machine routes and other businesses located in public buildings. Learn more about our Business Enterprises of Nevada program at https://lnkd.in/ehQ5zB2D #VocationalRehabilitation #DisabilityInclusion #AbilitiesNotDisabilities

Did you know that people who are legally blind have a priority right to operate food, beverage and vending services in federal, state and local public buildings across Nevada? After qualifying, individuals receive training and experience in managing snack bars, cafeterias, vending machine routes and other businesses located in public buildings. Learn more about our Business Enterprises of Nevada program at https://lnkd.in/ehQ5zB2D #VocationalRehabilitation #DisabilityInclusion #AbilitiesNotDisabilities

Thanks to Wray Executive Search Bob Gershberg Kevin Stockslager and Partners for publishing my June newsletter contribution to the Executive Connection just published: RESTAURANTS: HOW DID WE GET INTO THIS CURRENT PRICING PROBLEM? In it, I highlight the background and the data how we got to this position via the difficult history we have sailed through. Some brands are in a price war. Of greater concern is how do we get out of it for certain brands. A great May 2024 Nation's Restaurant News study by Joanna Fantozzi pulls together the most meaningful explanation and data on price and value (2 separate but related variables). Lisa W. Miller, CSP offers her view from real research data. Also, I discuss the run up of bankruptcies. They are all complex. There is no #Restaurant Apocalypse. Just weak brands. I also interviewed Mr Mac Brand, a friend and expert in all things people and organizational culture. His new book, "Tending Your Garden, Building and Sustaining Business Relationships, is highly recommended.

🍽 Master Your Menu, Not Your Supply Chain: Partner with Bargreen Ellingson 🚚 Feeling the heat from juggling all the demands of running a restaurant alongside the complexities of food service supply chain and logistics? We hear you! 🕰️ At Bargreen Ellingson, we understand the challenges restaurant owners face every day. That's why we are here to help you buy back precious time in your busy schedule. 💡 With over 64 years of industry experience, our dedicated teams are masters in navigating the complexities of food service supply chain. From sourcing equipment to managing warehousing and final mile delivery, you can count on us to cover every detail. Why sweat over logistics when you can trust Bargreen Ellingson to handle it with precision and expertise? Let us be your trusted partner, allowing you to focus on what truly matters – serving your customers with exceptional dining experiences. Ready to streamline your operations and regain control of your time? Let's chat! ☎ #BEnational #ServingThoseWhoServeOthers #SupplyChainExperts #FoodServiceSolutions #Partnership #Established1960

As of April 1, labor costs are rising for limited-service restaurants in California. To address these rising costs, QSRs are looking for other ways to reduce costs, according to Business Insider. With Restaurant Technologies solutions, McDonald’s and our other customers have created efficiencies to better absorb changes to their business. Read the full article at https://ow.ly/7LS750R4BzE #fastfood #restauranttechnologies #foodie

The food and beverage industry is evolving rapidly, bringing forth fresh challenges in finance, legislation, employment, and supply chains. We turned to three leading food and beverage experts – Sedina Banks of Greenberg Glusker LLP, Kaleigh Kemmerly of HUB International and Pooja Nair of Ervin Cohen & Jessup LLP –  to uncover invaluable insights into the current state of the industry. Read the interview on our Business Insights page: https://lnkd.in/eXVhDHMr #FoodAndBeverage #IndustryInsights

Are you in the right place? Take a simple bottle of water, for example. In a grocery store, it might cost $1. At a restaurant, that same bottle could go for $3. At an airport, you might pay $5 or more. The bottle hasn’t changed—it’s the same water, in the same packaging—but the value assigned to it is different based on where it is sold. This analogy applies to more than just products. Your worth, your skills, and your expertise can be perceived differently depending on the environment you’re in. Are you in a space where your value is being fully recognized and appreciated?

Good Compare in layman terms