Kitchen Obsessed

Investigating the rising concerns about cybersecurity within the kitchen environment, from recipe protection to customer data, and how safeguarding this information may become an obstacle to inefficient technology integration.

In this episode guest Dana Farese of Crunchtime dives into restaurant sustainability. How do the little things add up to a big impact?

Bryan Solar, CPO of SpotOn, tackles the question: Is Closed the new legacy POS systems?

Guest Patrick Shaheen, VP of Operations at Ballard Brands breaks down the importance of standardizing processes to scale efficiently. What does standardization look like among a wide range of operational diversity?

Are the cloud players ready to move up-market into Enterprise? 

Joseph McLean, CEO of Quavo, tackles the question: Are operators unfairly punished by processors for chargebacks?

This week we are talking Speed of Service with Chris Demery, CTO of Blaze Pizza! What does it mean, how is it improved, and what patterns of convenience do customers expect?

This week with guest Jacob Brewer, CSO of Miso Robotics, we will hear about how automation can save businesses, and even lead to making restaurants MORE human. Humans can't do it all. Listen to this week's episode to find out if its time to take the side of Robots!

In the second part of this two-part episode, Sterling Douglass, Co-Founder & CEO at Chowly, discusses preparing for the next version of off-premise demand generation and third-party delivery in light of a shifting economy. Chowly is a leader in aggregating orders from third-party delivery providers and digital ordering systems into the point of sale.

In the first of this two-part episode, Sterling Douglass, Co-Founder & CEO at Chowly, discusses preparing for the next version of off-premise demand generation and third-party delivery in light of a shifting economy. Chowly is a leader in aggregating orders from third-party delivery providers and digital ordering systems into the point of sale.

Is AI necessary to compete? How do big brands use AI and how can small brands leverage data as well? Phil Crawford, Chief Technology Officer at CKE Restaurants, has been at the forefront of restaurant technology throughout its evolution and shares the ins and outs of what AI really means for the industry. 

Chal Smiley, Co-Founder & CEO of RDY, discusses how coffee brands can exploit their strengths to compete against the national chains. RDY launched as a demand generation platform focused on coffee shops and has been evolving with its changing customers' demands ever since.

This week we’re talking to Deric Rosenbaum, President of Groucho’s Deli, about tech fatigue and kitchen operations. Groucho’s is a fast-casual chain based in Columbia, SC. Deric is a forward-thinking, technologically adept operator.

Shaun Shankel talks to Peter Dougherty, GM at Lightspeed Restaurant about restaurant operations, technology, automation, and more!