Restaurantology

External pressures making you feel like your head is in a vice? A conversation with Savory's Vice President of Food & Beverage, Maryam Chaney, and Chief Executive Officer, Shauna Smith, about external pressures, how it affects your menu, food costs and supply chain. Figuring out how to manage it all from the best!

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It’s a new year and we all need great employees to support our existing and new restaurants. Jessica Moyer, VP of Learning and Development, Dan Pena, Director of Operations of The Crack Shack and Chase Wardrop, President of Swig discuss how executing a new employee’s first day onboarding process is the most effective retention techniques. And most of us fail at this miserably. Hear some tips and tricks on how to make this more effective today!

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Josh Boshard, COO of Savory’s seven portfolio brands, and Alonso Castaneda, VP of Brand Development & Strategy for Savory, discuss with Andrew the overwhelming pressure to level up your tech stack in the restaurant industry. There is so much tech being pitched at every restaurant owner, every day. And the question is: Which ones do you need now, or later?

The reality is, not all tech and F&B services are required to operate successfully or competitively at different points of the journey while you scale your brand. Josh and Alonso discuss the dos and don’ts of tech, service contracts, ADA compliance, insurance – ALL the stuff you need and don’t need, to help you save money and make more profit.

Join us for our annual Restaurantology Summit each year @ www.restaurantologysummit.com

Connect with Josh @ https://www.linkedin.com/in/joshboshard/
Connect with Alonso @ https://www.linkedin.com/in/alonsocastaneda/
Connect with Andrew @ https://www.linkedin.com/in/andrewksmithffg/

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Clay Dover is scaling Velvet Taco – and he is doing it fast. But only after years of putting in the time to build a tribal culture of devout team members. Clay and Andrew talk about the importance of creating a culture that is ‘sticky’ and one that retains talent, provides career opportunities and upward mobility. A culture that promotes scale and growth as a reality. But only after it has been established.

One fact they discuss openly: it’s hard. It is VERY hard to be successful at creating a culture that promotes growth and scale. Both Andrew and Clay discuss a few ways that have worked for their restaurant brands to make it a little easier for restaurateurs looking to grow and scale alike. They share the facts – not the pre-packaged answers. The reality of how hard it is to build a ‘tribe-like’ culture in a brand and prime it for growth.

Oh, and Clay’s favorite Taco at the time of this podcast: The Chicken & Waffle Taco. Sounds delicious!

Join us for our annual Restaurantology Summit each year @ www.restaurantologysummit.com

Connect with Clay @ https://www.linkedin.com/in/claydover/
Connect with Andrew @ https://www.linkedin.com/in/andrewksmithffg/

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Chris Shultz is living the restaurant dream with Voodoo. One of the most recognizable brands in the industry, Chris is laying the foundation for mind-bending growth….of 1-2 units per year. This is a 180 degree change from his past with brands like Starbucks and Mod Pizza, two of the fastest growing restaurant brands in the industry.

In this episode, Andrew and Chris talk about the fallacy that having the ‘fastest scale’ in this industry is not always the best model to create long term value for the brand. Instead, they discuss in detail the benefits of scaling at a pace that the team can manage, and that maintains the authenticity of the brand and being true to your core.

Join us for our annual Restaurantology Summit each year @ www.restaurantologysummit.com

Connect with Chris @ https://www.linkedin.com/in/chris-schultz-8a889010/
Connect with Andrew @ https://www.linkedin.com/in/andrewksmithffg/

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Shauna Smith, CEO of Savory’s seven Portfolio Brands, and Andrew K. Smith, Managing Director of Savory’s $200M F&B Fund visit with James Park, Operating Partner of Savory Fund as they introduce Restaurantology, The Journey from 2-20 Unit. Hear as to why Savory decided to start this podcast, what Restaurantology means, the introduction of the annual Restaurantology Summit for restaurateurs only.

Learn how Shauna, Andrew and James got into the F&B industry, how they have grown, scaled and operated hundreds of restaurants across the nation over the past 13+ years.

Restaurantology is for restaurateurs – looking for growth and scale. And it is hosted and presented For Operators, By Operators.

Join us for our annual Restaurantology Summit each year @ www.restaurantologysummit.com
Those that attend will experience no booths, no sales pitches, no offers, and no pressure. Only education, relationships, tips and tricks on how to scale their businesses from 2 to 20 and beyond. And it is put on For Operators, By Operators.

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