In this episode of the Restaurant AI Podcast, Matt Wampler, CEO and Co-Founder of ClearCOGS, sits down with Carl Orsbourn, Co-Author of Delivering the Digital Restaurant, Host, The Digital Restaurant Podcast, SVP, Invisible AI, to explore how artificial intelligence and digital transformation are reshaping the restaurant industry.

In this episode of the Restaurant AI Podcast, Matt Wampler, CEO and Co-Founder of ClearCOGS, sits down with Brandon Barton, CEO of Bite, to explore how kiosk ordering, AI, and deep restaurant experience are shaping the future of guest interactions.

Brandon shares his 25-year journey from bussing tables in Brooklyn to running the dining room at a Danny Meyer restaurant, making the leap to restaurant tech at Avero, and eventually leading Bite—a software company bringing “e-commerce on a touchscreen” into restaurants nationwide. He explains why Bite focuses on software over hardware, how kiosk ordering can be as (or more) hospitable than face-to-face, and why technology should be an additive part of the guest experience, not a replacement for it.

They dive into how AI-driven recommendations can adapt in real time to weather, regional trends, and guest behavior, the concept of “unified guest identification,” and why hospitality at scale often comes down to simple gestures—like giving away fries when you don’t have to. Brandon also shares his perspective on the fractured state of restaurant technology, why costs dropping will lead to more niche players (not fewer), and the importance of working with tech leaders who have restaurant roots.

From hands-on stories about catching escaped roosters to forward-looking ideas about AI agents and data co-ops, this conversation blends humor, operational wisdom, and a candid look at the next wave of restaurant technology.

Links:

Bite: https://www.getbite.com

ClearCOGS:⁠ https://www.clearcogs.com/⁠

Connect with Brandon on LinkedIn: https://www.linkedin.com/in/brandoncbarton

Connect with Matt on LinkedIn: https://www.linkedin.com/in/matthewjwampler/

00:00 Intro

02:25 Welcome Brandon Barton

03:03 Understanding the business of kiosks in restaurants

7:00 Why kiosks work for an ordering experience

10:55 Point of sale in 2025

14:46 Technology renaissance in the restaurant industry

19:13 Brandon's background in technology

23:13 Remaining a restaurant person despite a pivot to technology

27:16 Brandon's calling is to help restaurants embrace technology

29:50 The future of ordering and the guest experience

37:26 The psychology of kiosk ordering

40:05 Using AI to help you order

41:13 The future of the restaurant technology industry

44:34 Restaurant brands building technology

47:15 Ex-restaurant people make better technology

49:07 Relationship between technology and restaurants

52:33 What Bite is doing with AI today

55:40 Learning about how people order

57:25 The best conversations about kiosks

58:40 Advice for choosing technology

1:01:08 Best curated customer experience

1:01:30 Favorite wine

1:01:33 Favorite LLM

1:02:06 Advice for restaurant technology companies

1:02:27 The future for Bite

1:02:44 Outro

In this episode of the Restaurant AI Podcast, Matt Wampler, CEO and Co-Founder of ClearCOGS, sits down with Niko Papademetriou, Co-Founder of Qu POS, to trace his unconventional path from investment banking to owning a massive Dupont Circle restaurant, and eventually leading growth at one of the industry’s top enterprise POS providers.

Niko shares candid stories from the trenches of restaurant ownership—navigating failing equipment, oversized kitchens, payroll pressure, and learning to become a “Swiss Army knife” operator. He explains how those hard-won lessons now inform his approach to building enterprise-grade technology that can scale securely while adapting to the nuanced needs of individual operators.

They dive into why Qu started with large multi-unit chains instead of independents, how AI is reshaping both product development and internal workflows, and why security and stability should be treated as areas for innovation rather than obstacles to it. Niko also talks about using tools like Gong to capture and share critical customer insights, the balancing act between rapid product releases and reliability, and his bullish outlook on AI as the connective tissue between scalable platforms and personalized experiences.

From hard-earned lessons in the trenches to big-picture thinking on where restaurant tech is headed, this episode packs battle-tested wisdom with forward-looking insights you can act on.

Episode Links:

00:00 Intro

02:01 Niko's background and favorite pizza

07:57 From investment banking to technology

14:25 Jimmy Johns in the Maryland/D.C. area

15:33 Starting a restaurant from scratch

24:35 What he learned from owning a restaurant

29:40 Transitioning to the technology space

36:20 Building for independence / Building for enterprise

40:18 Deploying AI internally

46:13 Security and reliability are contradictory to innovation

49:20 Best outputs on the product side

54:52 "Unifying commerce platform"

58:40 What sets Qu apart from other POS products

1:00:20 Best in class software vs All in one

1:07:40 AI-powered POS of the future

1:12:20 "Do more with the same."

1:13:18 AI in kitchen displays

1:15:25 How today's technology would've impacted Niko's first restaurant

1:17:41 Outro

In this episode of the Restaurant AI Podcast, Matt Wampler, CEO and Co-Founder of ClearCOGS, sits down with Geoff Alexander, CEO of Wow Bao, to unpack the remarkable story of how a small fast-casual concept became a national brand available in 15,000 grocery stores, 500 hot vending machines, and dozens of non-traditional locations—all without traditional funding.

Geoff shares how he took over Wow Bao with three underperforming units and turned it around by embracing early technology adoption, from kiosks and online ordering in 2010 to experimenting with biometrics, blockchain, and AI-powered production planning. He explains why limited capital forced him to innovate—and how that mindset laid the groundwork for an omnichannel empire that blurs the lines between restaurant, retail, and CPG.

They dive into Geoff’s philosophy on partnering with startups, the risks and rewards of being a first mover, and how operators can build better tech by giving better feedback. Geoff also discusses how Wow Bao uses its brick-and-mortar footprint to test products that scale instantly to thousands of locations—a key advantage few brands can claim.

Whether you're an operator looking for new growth channels or a tech founder trying to break into foodservice, this episode is packed with insights on how to build big with limited resources, a clear vision, and the right partners.

Links:

00:00 Intro

02:45 Introduction to Wow Bao

04:25 Geoff's background with Wow Bao

10:40 Is Wow Bao a restaurant brand or a food brand?

11:30 Restaurant product vs frozen product

12:50 Turning around a struggling concept

15:18 Mastering online ordering before everyone else

17:00 Learning the Chicago market with food trucks

19:45 Wow Bao's brick and mortar history

21:30 Taking a swing at online ordering due to frustration

24:53 Benefits of adopting technology early

27:14 The problem with restaurant technology

28:20 The new wave of restaurant people leading technology

30:06 Getting in early on self-ordering kiosks

34:45 Finding the right partners

35:21 Creating Venmo before Venmo existed

38:05 Working with technology partners

40:25 The benefit of not having access to capital

45:20 "Every vertical requires attention"

47:08 The philosophy of different verticals

55:42 Geoff's relationship with technology partners

1:00:12 Operators getting involved with technology benefits the industry

1:02:45 The evolution of technology and benefits of AI

1:12:17 Technology can enhance hospitality

1:15:20 The key to success for CPG and ensuring quality

1:16:25 "I don't pull the plug on anything"

1:18:17 Advice for restaurant turnarounds

1:20:05 Outro

In this episode of the Restaurant AI podcast, Matt Wampler, CEO and Co-Founder of ClearCOGS, sits down with Danny Klein, Editorial Director of QSR Magazine, for a wide-ranging conversation on the evolving role of journalism in the restaurant industry, the rise of AI-powered tools, and the importance of trust in a saturated media landscape.

Danny shares his unexpected journey from sports writing to restaurant trade journalism, how QSR Magazine builds and protects editorial trust, and what it means to serve a B2B audience that values data over dining reviews. The two dive into the challenges and opportunities of AI in journalism, including QSR's new AI-powered internal search tool and the shifting role of editors in the "truth-telling economy"—where brand trust and personal voice matter more than ever.

They also explore the tension between technology and hospitality in restaurants, what defines a winning brand in today’s landscape of falling traffic and digital overload, and why experience still drives loyalty in a post-COVID, omnichannel restaurant world. From Texas Roadhouse's smart tech moves to the dangers of overbuilding, this episode delivers real insights for operators, marketers, and media professionals alike.

Links:

QSR Magazine: https://www.qsrmagazine.com/

Connect with Danny: https://www.linkedin.com/in/dannyklein14/

Listen to QSR Uncut: https://www.qsrmagazine.com/podcast/

ClearCOGS: https://www.clearcogs.com/

Connect with Matt on LinkedIn: https://www.linkedin.com/in/matthewjwampler/

00:00 Intro

02:14 Danny's introduction to restaurant journalism

08:20 "We're not food writers"

12:15 The business behind food

16:40 What is AI doing to journalism?

21:00 Community building and the future of the Editor role

23:54 The future of brands and publishing companies

27:00 LinkedIn's algorithm

31:55 The future of human influence on AI

35:26 The truth-telling economy

42:58 The future of writing

1:05:55 Experiential restaurants vs technology

1:11:39 Restaurants buying too much technology or the wrong technology?

1:15:15 Where AI is headed in the restaurant industry

1:18:26 Loyalty programs

1:20:30 The importance of technology vendors

1:23:52 Drone delivery

1:24:10 Smartest source of truth on the restaurant industry

1:25:00 Robotic kitchens or humans running automation

1:25:30 The best restaurant CEO

1:28:00 The most interesting topic to Danny

1:31:00 Intro

Live from the floor of the 2025 National Restaurant Association Show, Restaurant AI host Matt Wampler sits down with Michael Ungaro, third-generation owner and visionary behind the iconic San Pedro Fish Market. In this wide-ranging and entertaining conversation, Michael shares how a family-run seafood operation turned into a cultural phenomenon—with over 3,000 seats, a hit streaming series, and a savvy embrace of digital innovation.

Links:

San Pedro Fish Market: https://www.sanpedrofish.com/

Connect with Michael: https://www.linkedin.com/in/mikeungaro

Watch on YouTube: https://www.youtube.com/@sanPedroFish

Listen to the Fi$H Factor podcast: https://podcasts.apple.com/us/podcast/fi%24h-factor-with-mike-ungaro/id1811844101

Visit ClearCOGS: https://www.clearcogs.com/

Connect with Matt on LinkedIn: https://www.linkedin.com/in/matthewjwampler/

00:00 Intro

00:30 Welcome Michael Ungaro

01:21 Embracing technology

03:13 Leaning on people to solve problems

04:40 Intellectual property

05:38 Running a 70 year-old brand

08:34 Kings of Fish TV Show

09:20 "We're not a restaurant anymore"

10:45 Why the fourth generation of a business is the hardest

12:55 Advice for running a family business

14:20 Is Reality TV "real"?

17:19 Getting information from customers

19:04 The 100th anniversary of San Pedro Fish Market

20:15 Outro

The restaurant industry uniquely connects humans in ways that no other industry can. Rudy Miick, Founder and President of The Miick Companies, shares reasons for optimism of the restaurant industry amid changes both technologically and culturally.

Rudy Miick dives into the details of crafting "the pitch" of a well-run restaurant, which will deliver the best guest experience possible for customers.

Rudy Miick, Founder and President of The Miick Companies, sits down with Matt Wampler on the Restaurant AI Podcast to discuss the crucial details that must be addressed in order to create a high-level guest experience.

In this thought-provoking episode of the Restaurant AI Podcast, Matt Wampler sits down with Rudy Miick, Founder and President of The Miick Companies, for a deep dive into what makes restaurant culture truly transformative—and how technology fits into the equation.

With over four decades of experience shaping restaurant brands from the inside out, Rudy shares why restaurants are more than food and service—they’re leadership laboratories, soul-restoring spaces, and the stage for daily human evolution. The conversation challenges the conventional view of operations, blending awareness, emotional intelligence, and data-driven coaching into a new vision for sustainable profitability and human-first leadership.

They explore how to architect every touchpoint—sound, smell, eye contact—to deliver not just meals, but moments. Rudy also breaks down how to quantify the unquantifiable, replacing punitive management with a culture of daily coaching and radical positivity.

Links:

00:00 Intro

01:31 Evolving through life

04:25 Nature vs nurture

09:18 Restaurants are “leadership labs"

14:13 Equipping everyone to rise to the top

19:45 The age-old restaurant model is dead

23:50 Awakeness and emotional intelligence as operational assets

27:07 The senses of a great restaurant

30:00 The power of sound, smell, and vibe

33:00 Crafting "the pitch" of a great restaurant

39:50 Rudy's passion for the hospitality industry

47:00 Rudy's greatest dining experience

51:19 Where technology makes sense in the restaurant industry

54:02 Mapping out human vs tech-driven touchpoints in the guest experience

1:00:25 Culture driving the brand experience

1:03:00 What today’s tech companies are getting wrong and what restaurants really need

1:08:11 Turning prime cost tracking into a daily discipline

1:10:33 The arithmetic of the restaurant business

1:14:15 A new model of leadership: coaching to the positive in real-time

1:18:30 Using AI to free up managers to be people-first leaders

1:22:07 Rudy's hope for the restaurant industry

1:24:30 Outro