Tableside presented by Harri

This was a great chat about the complexities of selecting the perfect location for your restaurant. Join us as we discuss site selection, lease negotiations, and the latest technology that aids in these decisions.

Join us as we discuss Jim's involvement with the newly acquired Le Crocodile restaurant in Vancouver. Jim discusses the challenges involved in acquiring and managing an existing concept with existing staff and processes.

Scaling a plant-based taco restaurant takes skill and determination. Kristen and her partners have created an amazing concept that will soon include franchised locations as well as products available in the grocery store. Join us as we discuss the challenges involved in operating and marketing a niche restaurant concept.

Kelly and her team at Restaurants Canada have fought hard for Canadian restauranteurs with respect to policies and taxation. This discussion centred around challenges plaguing the industry as well as some potential solutions related to new technology and processes.

Join us as we chat with Marcus, a veteran executive in the restaurant industry, as he explores how cutting-edge technologies are transforming dining and reshaping tradeshows like the National Restaurant Association Show. Discover the future of dining from an insider's perspective.

Many restauranteurs prefer to use opinion over data. Jim and Derek discuss possible reasons for the restaurant industry’s avoidance of data and analytics.

Episode 3 featured Ashwin Kamlani, Co-Founder/CEO of Juicer. After Wendy’s PR nightmare related to “surge” pricing, we discuss the role of dynamic pricing in restaurants.

Ashwin and Juicer are leading the way in the restaurant industry in terms of dynamic pricing strategies.  They are providing the analytics and technology required for restaurants to flex their pricing based on demand in order to protect profit and drive revenue.

For more info on Ashwin or JUICER, visit them here:

Linkedin

Company Page

A discussion about single-day events and how restaurants can leverage the cover increase to make more profit.

Episode one features Anthony Valletta, President of Bartaco. Anthony has become a leader in the industry in the US market over the last few years based on his leadership, people first approach, innovative service model and unique labor strategy.  Learn about bartaco’s innovative approach to labour as well as a unique method for celebrating success within the organization.

For more information on Anthony, you can learn more here:

Linkedin

Company Page