If you are a restauranteur that wants a jump start on your restaurant business and learn how to instill values into your team, then you will get a ton of useful insight from this episode.

In this episode I interview Abhinav Kapur, CEO & Founder of Bikky, an omni-channel CRM system for restaurants.

Abhinav is dedicated to helping restaurants build deeper, more authentic customer relationships at a time when their business is rapidly shifting beyond the traditional four walls. By aggregating data across channels (in-store, delivery, loyalty, etc.), his system unlocks a unified view of the guest, as well as the ability to run completely automated, data-driven marketing campaigns.

In the next 60 minutes, we dive into new technologies restaurants should be leveraging, how to turn data into dollars and his inspiration behind Bikky.

During our interview, we discuss managing work-life balance in a constantly moving industry, hiring and training tips, and how he moved from his role as a chef to the ownership role.

This is a really great episode for any chef or restauranteur listening to understand the transferrable skills in both of these roles.

In the next 60 minutes, we dive into finding and hiring new staff, training staff, and uncovering problems in the restaurant industry and his approach to finding solutions. He's huge on having measurable marketing results and for any restauranteur listening, this episode will bring you a ton of value!

On a new Restaurant Misfits episode, I interview Field Failing, CEO and Founder of Field's Good Chicken, a 6 location chicken concept based in New York.

Field's restaurant adventure began in 2007, after his professional cycling career came to an end and he found himself back in the kitchen. 

That year, he filled the fridge in his New York apartment with brines and marinades, blasted the Rolling Stones, and set out to make the perfect chicken.

Shortly thereafter, his chicken restaurant concept was born.

However, like many other restaurant around the world, they have had an extremely tough time during the pandemic but despite the tight regulations, Field's Good Chicken has found success.

Field is a super inspiring guy who has had to change his business to survive and thrive during this time.

We discuss what their plans are to continue growing afterwards, the importance of restaurant branding and simplifying their business approach.

This episode is packed with insightful information so, let's dive in!

In this episode, I interview Adam Bossie, CEO of the Afficionado Coffee Roasters. In the next 60 minutes, we dive into building a brand with a story, growing a team of excited employees, and his learnings as he explores more digital strategies for his business.