Rock My Restaurant

By Savor.fmBusiness Entrepreneurship Technology

Rock My Restaurant episodes

May 23, 2019 20. Why Having An Advanced On-Demand Restaurant Strategy Can Set Your Brand Apart
Ever wondered how a great on-demand strategy can differentiate your concept from the rest? On this episode of Takeout, Delivery, and Catering Show, our host Valerie Killifer sits down with Mark Toth, Founder and CEO of Urban Wok, founded in 2018 in Minneapolis, to figure out just that.
29 min
April 18, 2019 19. CEO Frank Paci Shares Why Corner Bakery is Considered a Catering Powerhouse
Having a proven strategy for your catering channel can take your restaurant from just making the margins to expanding your concept. The variables for creating a profitable catering channel are rapidly evolving, so best to learn from the best.
30 min
April 01, 2019 18. What is in Store For Takeout, Delivery, and Catering in 2019
Over the last half-decade, the restaurant industry has experienced a paradigm shift from dine-in experiential dining to off-premise dining in the form of catering, takeout, and delivery. Third-party marketplaces like Uber Eats and GrubHub have proliferated and the pressure on the restaurant and foodservice operations to "buy-in," is heavy. But for many, the cost has outweighed the benefit.
27 min
January 28, 2019 17. Packaging is a Key Differentiator to Off-Premise
On this episode of The Takeout, Delivery, and Catering Show, Valerie and Erle speak with Jennifer Crawford, director of off-premise sales at Fazoli’s System Management, an Italian quick-service restaurant, and Ernie Davis, National Account Manager for Accurate Box, a box manufacturing plant that produces high graphics boxes. The group discusses what is quickly becoming a true differentiator for brands as more and more product is going the way of takeout, catering, and delivery.
38 min
January 09, 2019 16. Your Takeout, Delivery, and Catering Questions Answered
We are nearing the end of the first season, so in this episode, we decided to answer some of your questions. From food safety issues in the delivery channel to social media marketing, we cover the gambit of the most significant problems facing operators today.
56 min
December 07, 2018 15. A Ghost Restaurant Can Maximize Efficiencies and Increase Profits
Today, off-premise driven by technology, and a generation that grew up on convenience is changing the restaurant model again, likely forever. By now, we have all heard the term ghost restaurants or virtual restaurants, and that this is the next big thing. The definition of a ghost restaurant depends on who you talk to but basically it is defined as a restaurant that only offers delivery — no store front. The savvy restaurants are using this model to their advantage and more innovation around ghost restaurants is happening all the time.
35 min
November 19, 2018 14. Operator Guidelines For Building Delivery Sales Through Third-Party Providers
On this episode of The Takeout, Delivery, and Catering Show, Valerie and Erle speak with Gracie Prasanson, director of sales for Jason’s Deli, about how restaurant operators working with third-party delivery providers can make sure that the appropriate measures are in place, and known risks are mitigated so that your restaurant does not get outmaneuvered by the third-party provider.
30 min
October 25, 2018 13. Centralized Services Can Increase Your Restaurants Efficiency and As A Result Your Revenue
It is estimated that the average restaurant misses 6 - 12 calls a day that could be leading to additional sales and revenue in your catering channel. Enter Intel and Voice Teleservices who provided centralized call center operations to make sure that your restaurant is not losing out on potential customers.
38 min
October 09, 2018 12. Best Practices to a Successful Off-Premise Program
We meet Mike Axiotis, CFE, President & CEO, Lehigh Valley Restaurant Group, who is the franchise operator for Red Robin, we will explore how one franchise system launched an off-premise program, maintains their program, trains the staff, and markets themselves to keep customers coming back.
41 min
September 19, 2018 11. Artificial Intelligence Is Primed To Drive Economic Growth In Food Service
In this episode of The Takeout Delivery and Catering Show, Valerie and Erle talk with Ted Cohn, Co-Founder, and CTO at Orderscape Inc, to talk about AI in food service. AI is predicted to be a major player in economic growth over the next decade in food service.
33 min

About Rock My Restaurant

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Introducing the revolutionary podcast that set the restaurant and hospitality world on fire - Rock My Restaurant! 🎉 But hold on to your chef's hat because we're back with a fresh, sizzling revamp…