In this episode of the Restaurant Operator Podcast, host Mandy Detwiler, editor of PizzaMarketplace.com and QSRweb.com, interviews Mike Adolph, partner and vice president of business development for Doyle HCM, about keeping the human element in back office management.

Adolph co-founded Doyle HCM, a back office solutions and payroll company, with two partners in 2018. The restaurant space was always in the back of Adolph's mind, and when COVID hit, restaurants needed extra help, especially in the back office space. Doyle HCM was there to pick up the pieces. That hard work allowed Doyle to scale, "and got us to where we are now," Adolph said.

 On this episode of the Restaurant Operator Podcast, host Mandy Wolf Detwiler, managing editor of Networld Media Group, talks to L&L Hawaiian Barbecue CEO Elisia Flores about the brand's diversity, equity and inclusion initiatives that Flores says are built into her staff as a whole. 

Podcast host Mandy Detwiler talked to Burks about her start as a food truck owner and what it took to open her first store. 

In this episode of the Restaurant Operator Podcast, QSRweb Editor Mandy Detwiler talks with Greg Willman, chairman and CEO of Naf Naf Middle Eastern Grill, about how the brand has helped pave the way for ethnic cuisine in the fast casual industry. 

QSRweb and Pizza Marketplace Editor Mandy Detwiler talked to Jamie Richardson, vice president of White Castle, to learn how the brand incorporated AI into its ordering process and how it's easing labor issues and increasing efficiency. 

In this episode of the Restaurant Operator Podcast, host Mandy Detwiler talks to Zak Omar, CEO of Atomic Wings, an emerging wing brand out of New York City.

In this episode of Restaurant Operator, podcast host Mandy Wolf Detwiler, editor of Pizza Marketplace and QSRweb, and Don Robinson, CEO and president of Louisville, Kentucky-based Parlour, take a look at how the brand's creative craft cocktail menu raises check averages and sets the pizzeria apart from its competition.

Detwiler and Wasdin share practical tips for reducing waste in restaurant kitchens and explore how large-scale industries can adopt sustainable practices. Restaurant Operator invites you to become a part of the movement toward a more conscious and harmonious food world.