Restrocast

On Restrocast, Ashish Tulsian (Co-founder and CEO, Restroworks) is joined by Phil Friedman, CEO of Salsarita's and a four-decade veteran in scaling multi-location restaurant brands. Phil walks through his path from washing dishes to managing food distribution in Vietnam, then scaling major brands like Panda Express and McAlister's Deli, with lessons on leadership, innovation, and resilience.

He discusses the challenges of navigating economic downturns, including the 2009 recession and the recent pandemic, and how adaptability has been key to his success.

Phil emphasizes the importance of building strong support systems for franchisees and staying ahead with technology. His candid advice for aspiring restaurateurs focuses on mastering the fundamentals and being ready to learn in an ever-evolving industry. With his passion for the restaurant business, Phil inspires listeners to embrace challenges as opportunities for growth. 

Tune in to discover how one man's journey reflects the broader dynamics of the restaurant landscape and the lessons that can drive success in a competitive market.

00:00:00 Introduction to Phil Friedman, CEO of Salsarita's
00:06:32 Evolution of Pizza Hut's International Distribution  
00:12:40 Journey to Becoming a CFO  
00:18:37 Expansion of the Panda Concept  
00:24:44 Navigating the 2009 Recession: Challenges and Strategies
00:30:55 The Role of Private Equity in Restaurant Growth  
00:37:14 Transforming McAllister's into a Fresh Mexican Grill  
00:43:40 The Role and Challenges of Drive-Thrus in Business
00:49:48 Choosing the Entrepreneurial Path  
00:55:47 Insights and Appreciation in the Creative Process

Find us online: 
Ashish Tulsian - https://www.linkedin.com/in/ashishtulsian/
Phil Friedman- https://www.linkedin.com/in/philip-friedman-90284923/

Support the show

Saer Imad joins Ashish Tulsian, Co-founder and CEO of Restroworks, on Restrocast to share his career shift from corporate banking in Lebanon to becoming a multi-brand F&B operator in Dubai.

Saer discusses his early career advising entrepreneurs at the Mohammed Bin Rashid Establishment for Young Business Leaders, where he first gained insights into the F&B world. 

He then shares how he transitioned from an advisor to a hands-on operator, building and franchising brands like JJ Chicken and Derwendi. Saer reflects on the challenges of brand building, the importance of adaptability, and the lessons learned from his experiences in expanding F&B brands internationally.

00:00:00 Building a Restaurant Business from Scratch
00:06:19 Transition to Boutique F&B Operator  
00:12:07 A Lesson in Innovation: Reimagining a Business Idea
00:18:21 Adapting Restaurant Franchise to Market Demands
00:24:59 Navigating Restaurant KPIs for Success  
00:30:52 Overcoming Business Challenges: Theoretical vs. Actual Costs  
00:36:48 The Pros and Cons of Franchise Ownership  
00:43:07 Global Community Building
00:49:19 Transitioning to a Delegative Leadership Style  

Find us online: 
Ashish Tulsian - https://www.linkedin.com/in/ashishtulsian/
Saer Imad- https://www.linkedin.com/in/saer-imad-a749296/

Support the show

In this podcast episode, Jerry Baldwin shares his remarkable four-decade career in the food and beverage industry. Starting from humble beginnings as a street food salesman, Baldwin shares how his early experiences in sales and distribution shaped his understanding of supply chain management. 

He delves into the challenges and opportunities within the restaurant industry, particularly in the post-COVID era, emphasizing the need for innovative strategies and strong vendor relationships.

Baldwin also discusses the transformative changes at Steak 'n Shake, including the shift to a franchise partner model and the introduction of self-order kiosks. His insights into navigating supply chain complexities, managing vendor dynamics, and adapting to industry shifts provide valuable lessons for anyone in the restaurant business. 

This episode is a must-listen for those looking to understand the intricacies of supply chain management and the restaurant industry's challenges.

Find us online: 

Ashish Tulsian - LinkedIn
Jerry Baldwin- LinkedIn 

Support the show

In this episode of Restrocast, host Ashish Tulsian sits down with John Haggai, CEO of Burtons Grill & Bar, to explore his extraordinary career journey. From his humble beginnings as a high school busboy, Haggai shares how his initial part-time job evolved into a 30-year career in the hospitality industry. 

He discusses his transition from managing partner at Outback Steakhouse to founding Taza Kitchen, revealing the challenges and emotional shifts involved. Haggai also dives into the importance of blending technology with a personal touch and offers advice for future leaders in hospitality.

Restaurateurs will gain valuable insights into Haggai's approach to navigating the industry's complexities, his philosophy on mentorship, and his vision for the future of hospitality. His story of resilience, strategic thinking, and dedication to core values is a powerful inspiration for anyone looking to make a mark in the business world. 

This episode is a must-list for those interested in leadership, entrepreneurship, and the evolving landscape of the restaurant industry.

Find us online: 

Ashish Tulsian - LinkedIn 

John Haggai- LinkedIn  

Support the show

In this episode of Restrocast, host Ashish Tulsian sits down with Nadine Benchaffai, a trailblazing entrepreneur with a rich background in the food and beverage industry. Nadine shares her journey from working in FMCG with global giants like Kraft and Nestlé to co-founding Tortilla Mexican Grills in the UK, which grew to over 60 stores. She also delves into her experience founding Taqado Mexican Kitchen in the UAE, discussing the challenges of introducing a niche cuisine in a competitive market.

Nadine opens up about the personal and business factors that led to her decision to sell Taqado to Kitopi in 2021, reflecting on the bittersweet nature of exiting a brand she built from the ground up. She also talks about her current role as a venture builder in the agri-tech and food tech sectors, highlighting how she’s helping startups scale and innovate at the intersection of food, technology, and sustainability. 

This episode offers valuable insights into brand building, market adaptation, and the evolving landscape of the food industry, making it a must-listen for aspiring entrepreneurs and industry professionals alike.

Find us online: 

Ashish Tulsian - LinkedIn 

Nadine Benchaffai- LinkedIn 

Support the show

Embark on an illuminating odyssey with Restrocast in the latest episode featuring Kevin Bentley, the Head of Technology at Jollibee North America, in an exclusive session. Join our host, Ashish Tulsian, as he delves into the riveting narrative of Kevin Bentley's extraordinary journey, transitioning from a formidable NFL linebacker to a tech luminary in the restaurant industry.

In this captivating episode, Kevin unfolds his playbook for success, sharing insights into his strategic role at Jollibee. From setting a visionary tech stack to enhancing customer engagement and operational efficiency, Kevin wears many hats, offering a behind-the-scenes look into the intricate world of restaurant technology.

Congratulations are in order for Kevin's recent appointment, and listeners are treated to an insider's perspective on what excites him the most about leading technology for Jollibee's expansive North America division. The conversation explores Kevin's educational journey, from inner-city Los Angeles to pursuing a doctorate, and how this commitment to learning shapes his leadership style.

As the episode progresses, Kevin shares valuable lessons from his early days as an NFL player and draws parallels between team dynamics in sports and corporate environments. The discussion transcends the boundaries of technology, offering advice for aspiring leaders in the dynamic business landscape.

Tune in to Restrocast for an enlightening conversation that unveils the playbook of Kevin Bentley's tech journey, a story of resilience, adaptability, and unwavering commitment to excellence. From the NFL gridiron to the forefront of restaurant technology, Kevin Bentley's narrative promises to inspire and captivate.

Find us online: 

Ashish Tulsian - LinkedIn 

Kevin Bentley - LinkedIn 

Support the show

In this episode of Restrocast, Ashish Tulsian, Co-founder and CEO of Restroworks, sits down with Craig Dunaway, COO of Penn Station Subs, a multi-location franchise sub sandwich brand. Craig shares his path from a career in public accounting to leading a franchise brand. With over 24 years of experience in the restaurant industry, Craig discusses how his role has evolved, the importance of balancing operational details with strategic growth, the challenges of maintaining profitability through COVID-19, and the role of effective communication with franchisees.

Craig offers insights into the significance of building strong relationships and fostering a positive culture within the organization. He also touches on the impact of technology on the restaurant business and the delicate balance between adopting new innovations and maintaining core values. Throughout the conversation, Craig emphasizes the importance of understanding both numbers and people, providing valuable lessons for anyone in the restaurant industry. Tune in to gain a deeper understanding of the complexities and rewards of managing a franchise and the strategies that have driven Penn Station Subs' success.

Introduction 0:00 - 2:30
- Overview of the episode and introduction of Craig Dunaway.
- Brief background on Penn Station Subs.

 Early Career and Background 2:31 - 10:00
- Craig discusses his early career and how he got into the restaurant industry.
- Key influences and mentors in his journey.

Joining Penn Station Subs 10:01 - 18:00
- The story of how Craig joined Penn Station Subs.
- Initial challenges and opportunities he faced.

 Balancing Numbers and People 18:01 - 30:00
- Craig talks about the importance of balancing financial metrics with people management.
- Strategies for maintaining this balance in a growing business.

 Leadership and Management Style 30:01 - 40:00
- Insights into Craig's leadership and management style.
- How he motivates and leads his team.

Challenges in the Restaurant Industry 40:01 - 50:00
- Discussion on the current challenges facing the restaurant industry.
- Craig's perspective on overcoming these challenges.

Future of Penn Station Subs 50:01 - 1:00:00
- Craig shares his vision for the future of Penn Station Subs.
- Upcoming projects and goals for the company.

Q&A and Closing Remarks 1:00:01 - End
- Audience questions and Craig's responses.
- Final thoughts and closing remarks.

Find us online: 
Ashish Tulsian - https://www.linkedin.com/in/ashishtulsian/
Craig Dunaway- https://www.linkedin.com/in/craig-dunaway-3462057/

Support the show

In this episode of Restrocast, Ashish Tulsian, Co-founder and CEO of Restroworks, sits down with Leon Davoyan, CTO of Dave's Hot Chicken, one of the fastest-growing multi-location restaurant brands in the US. They explore his career across three decades of restaurant technology. Starting as a POS technician, Leon rose through the ranks to become a leading figure in restaurant tech. He shares insights from his early days at Universal Studios, where his fascination with tech began, to his significant roles at Baja Fresh, Santa Anita Racetrack, and Pinkberry, where he navigated international expansion challenges.

Leon discusses his decision to pursue an MBA in Lebanon, a move that broadened his perspective and bolstered his leadership skills. He highlights the importance of situational leadership, the value of learning from diverse industries, and the ongoing challenges of integrating technology in the hospitality sector. Leon also delves into the culture and team dynamics at Dave's Hot Chicken, emphasizing the benefits of working with a mature, collaborative team.

This episode offers valuable lessons on career growth, leadership, and innovation, making it a must-listen for anyone interested in the intersection of technology and the restaurant industry. Tune in to hear Leon's inspiring story and insightful perspectives.

Introduction (0:00 - 1:30)
- Brief introduction of Leon Davoyan 

Early Career and Background (1:31 - 5:00)
- Leon discusses his early career and how he got started in the restaurant technology industry.

Challenges in the '90s (5:01 - 10:00)
- The major challenges faced by the restaurant industry in the 1990s and how technology was perceived back then.

First Innovations (10:01 - 15:00)
- Leon talks about his first technological innovations and their impact on the restaurant industry.

Evolution of Restaurant Technology (15:01 - 20:00)
- How restaurant technology has evolved over the years and the key milestones.

Current Trends and Technologies (20:01 - 25:00)
- Discussion on the current trends in restaurant technology and what’s popular today.

Future of Restaurant Technology (25:01 - 30:00)
- Leon’s insights on the future of restaurant technology and what to expect in the coming years.

Advice for Restaurateurs (30:01 - 35:00)
- Practical advice for restaurateurs looking to adopt new technologies in their operations.

 Q&A Session (35:01 - 40:00)
- Answering questions about restaurant technology and its applications.

Conclusion and Final Thoughts (40:01 - End)
- Wrapping up the discussion with final thoughts.

Find us online: 
Ashish Tulsian - https://www.linkedin.com/in/ashishtulsian/
Leon Davoyan- https://www.linkedin.com/in/leond/

Support the show

In this engaging episode of Restrocast, Ashish Tulsian interviews Mazen Kanaan, CEO of House of Pops. Mazen shares his journey from Lebanon, where he studied economics and finance, to his 13-year career at Unilever. During his time handling Unilever’s ice cream business, Mazen identified a market gap for healthy yet delicious ice cream, sparking the creation of House of Pops.

Mazen delves into the challenges and insights from his corporate experience, discussing how he transitioned from a secure job to entrepreneurship with a mix of excitement and calculated risk. He highlights the unique aspects of the ice cream business, emphasizing the importance of purity, wellness, and sustainability in House of Pops' products.

Listeners will learn about the innovative strategies Mazen and his co-founder, his wife, employed to overcome early challenges, ensure consistent customer experiences, and maintain personal growth. The episode wraps up with Mazen’s vision for the future, including product expansions and geographical growth, aiming to establish House of Pops as a leading brand in the health-conscious ice cream market.

Find us online: 

Ashish Tulsian - LinkedIn
Mazen Kanaan- LinkedIn 

Support the show

In this captivating episode of Restrocast, Ashish Tulsian interviews Stratis Morfogen, the dynamic founder and CEO of Brooklyn Chop House and Brooklyn Dumpling Shop. Stratis Morfogen has been an innovator in New York City’s hospitality scene for decades. He brought New York’s famed Fulton Fish Market to the internet in 1997 with the creation of FultonStreet.com, and was the restaurateur behind many well-known New York establishments, including Club Rouge, Gotham City Diner, Hilltop Diner, The Grand, Philippe Chow, and Jue Lan Club, among others. He is the author of Be a Disruptor and Damn Good Dumplings.

Stratis also discusses the highs and lows of his career, including the unexpected popularity of his nightclub, Rouge, and pioneering the Fulton Fish Market online in 1996. He unveils the inspiration behind Brooklyn Chop House's unique LSD (Lobster, Steak, Duck) menu and how he navigated the challenges of COVID-19 by supporting healthcare workers. Throughout the episode, Stratis emphasizes the importance of disrupting the status quo, embracing failure, and constantly reimagining concepts. This episode is a must-listen for aspiring restaurateurs and anyone interested in the fascinating world of the restaurant industry.

Find us online: 

Ashish Tulsian - LinkedIn
Stratis Morfogen- LinkedIn 

Support the show