Rock My Restaurant

At the NRA Show, the industry's biggest and most dynamic trade show and event, it is an endless sea of exhibitions, educational sessions, products, and new ideas across the 2.6-million-square-foot-space of Chicago's McCormick Place convention center. Needless to say, while every inch is filled with discoveries, it can get a little overwhelming.

In this episode of "Rock My Restaurant," show hosts William Bender and Eric Norman do the leg work for you. After walking the floor, they sit down and product review some of the best innovations they spotted at NRA Show 2016. Trying to figure out the latest software and technology to take your restaurant to the next level? Check out these finds and get ready to rock your restaurant.

Watch the full episode now!

The only thing that stands between success and failure is a great team. And as the saying goes, the strength of each team is in each individual member — the strength of each member? In the team. So, how do you build a better team? In this episode of "Rock My Restaurant," show hosts William Bender and Eric Norman lay down the best practices for management and staffing.

New uniforms, new training techniques, new table manners, new approach — where does a brand begin when reinvigorating its service? The first step is to remember that the hospitality industry is one of people serving people. The human aspect is one that cannot be lost.

Watch the full episode to learn how to turn your restaurant staff into your team.

When you design a restaurant, where do you start? In this episode of "Rock My Restaurant," join show hosts William Bender and Eric Norman at the FCSI The Americas Symposium, where they sit down with Amad Ebrahimi, president of Merchant Maverick, and Chris Tripoli, president of A'La Carte Foodservice Consulting Group, to find out.

It's one thing to perfect the back of house and cook line, but when it comes to the end of the restaurant experience and it's time to pay the bill, what goes behind choosing the perfect point-of-sale system to streamline service? The process is complex and in-depth.

FCSI member and A'La Carte President, Chris Tripoli, works deep in the trenches when it comes to opening a restaurant. 

From management development and staff training to menu development and modification, Tripoli is an expert on operational improvement for emerging brands. His expertise has even been featured in an episode of "BUILT.," which showcased his involvement with putting life back into small, old, downtown park Market Square in Houston, Texas.

Why is management development so important prior to design?

Watch the full episode to get a bigger bite out of these experts' food for thought!

From fast casual to casual dining to quick-service, restaurant models are all different — but one thing stays the same: every restaurant needs the proper equipment to keep the lights on. How do you set up a model correctly? In this episode of "Rock My Restaurant," filmed at the FCSI The Americas Biennial Conference, where best in foodservice management and consulting share ideas and innovative products, we are joined by Owen Slaughter, regional sales manager for Franke, and Corrinne Ward, regional sales manager for Perlick, who dive deep into the game-changing products their brands offer.

Want more? They are other products waiting to be discovered. Watch the full episode now! 

Calling all operators, executives, designers, and foodservice junkies — Are you ready to rock your restaurant? Time to toss on those aprons, fire up those grills, and lay out those menus, because Foodable Network is proud to bring back dynamic duo and show hosts William Bender and Eric Norman for Season 4 of "Rock My Restaurant"!

In this first episode of Season 4, Bill and Eric are at the FCSI The Americas Biennial Conference in Nashville, where the best of the best in foodservice management and design consulting gather. The last three seasons of "Rock My Restaurant" have brought viewers the best of concept planning, kitchen design, equipment, guest flow, real estate, culinary expertise, and more. And why is this industry so pivotal? Without food, nothing else exists.

Stay tuned! More "Rock My Restaurant" is coming your way.  

On this episode of Rock My Restaurant, brought to you by the Foodable WebTV Network, restaurant consultant co-hosts Eric Norman and Bill Bender review a Continental Refrigerator product. The last of the RMR product review series within Season 3, this new model from Continental Refrigerator is slim, providing a smaller footprint BOH.

Watch the full episode as the rockers discuss the many benefits of this piece of equipment and its additional on-the-line flexibility!

On this episode of Rock My Restaurant, brought to you by the Foodable WebTV Network, we are on Product Review #3! Straight from the NAFEM Conference, our rockstar co-hosts Eric Norman and Bill Bender review an innovative product, Olfactory, from Halton Company. Olfactory is a trainable, technologically advanced nose that can sense things like methane and CO2. Check out the full episode as the RMR hosts dive into this new revolutionary system that could have a huge impact on foodservice!

On this episode of Rock My Restaurant, brought to you by the Foodable WebTV Network, we continue our Product Review Series with Vollrath’s induction Downdraft Vent Module, a cooking station that is fully customizable with a lot of equipment benefits. Watch the full episode as RMR co-hosts Eric Norman and Bill Bender explore how this product provides value to a restaurant and its customers, as well as the benefits of its customization.

Reminder: This season of RMR will follow a different model than in seasons past. There will be four product review episodes (free) before we unleash Season 3’s premiere content episodes, which will focus on consultant topics for restaurant success from our expert co-hosts. These episodes, which will be longer and pack in more content than anything you’ve seen on RMR before, will be accompanied by interactive elements for our viewers, including workbooks, checklists and diagrams. (For a full explanation, see here.)

Stay tuned for more details!

Eric & Bill are back for another season of “Rock My Restaurant!” Kicking off Season 3, the two foodservice consultant experts are at the 2015 NAFEM Show (North American Association of Food Equipment Manufacturers) kicking off the first of four episodes in a product review series.

Watch the full episode as the two co-hosts dive into Alto-Shaam’s Xcelerate Oven, an oven used for high-speed cooking that includes hi-tech features like a catalytic converter, a USB port to upload recipes, and more.As speed of service becomes increasingly important to consumers, this piece of technology is a huge step in the right direction for flexibility for operators.

Whether you’re a budding restaurateur or a multi-unit veteran, every operator is faced with the same complex elements that are required in building and maintaining a restaurant, and a successful one at that. Operators must realize solid, trusted resources to ensure everything is done right the first time. Otherwise, building a restaurant can become a money pit. Rock My Restaurant, a WebTV channel brought to you by the Foodable WebTV Network, has become that trusted resource for many loyal viewers.

Each week, restaurant consultant co-hosts and professional restaurant rockstars Bill Bender and Eric Norman bring an in-depth view on everything you need to know — from water quality and the importance of ice cubes to menu planning, kitchen design, tabletop marketing, and much more — about starting a restaurant and how to take it to the next level. While the show is educational, Bill and Eric’s dynamic brings an element of entertainment to the show — and we’ve got the footage to prove it!