Welcome back to another exciting episode of the Food Service Growth Show, where we dive deep into the stories, strategies, and secrets of some of the most successful foodservice brands across the globe. 

Today’s episode is an absolute treat for foodservice industry professionals and enthusiasts alike, as we’re joined by the prominent leader in the food service industry, Isak Fagerholm, COO at Friends & Brgrs, one of Finland’s most beloved burger chains.

In this episode, Carl Jacobs, CEO of Apicbase, and Isak Fagerholm, COO at Friends & Brgrs, will talk about...
✅ How Friends & Brgrs overcame early challenges?
✅ Friends & Brgrs’ journey from 1 to 29 restaurants
✅ How Partners helped Friends & Brgrs professionalize and expand?
✅ How Friends & Brgrs adapted its expansion goals after COVID?
✅ The role of KPIs in driving success at Friends & Brgrs 
✅ How Friends & Brgrs maintains quality across restaurants?
✅ How Friends & Brgrs retains talent in a competitive industry?
✅ The role of technology in running a 30-outlet restaurant chain
✅ Solving problems and building relationships at Friends & Brgrs
✅ What is the next big thing in the food service industry?

Every business faces its own set of challenges when starting, and Friends & Brgrs is no exception. Isak talks about the key hurdles they encountered in the early days and, more importantly, how they overcame them.

Isak will take us through the entire journey of Friends & Brgrs. He will highlight the key decisions, growth phases, and milestones that helped them scale their operations.  From humble beginnings to operating 29 locations, the growth story of Friends & Brgrs is nothing short of impressive. 

As a company grows, so does the complexity of its operations. Friends & Brgrs knew they couldn’t achieve their ambitious growth goals alone. Isak will share how strategic partnerships helped them professionalize their operations and expand their footprint. From aligning with the right investors to partnering with right vendors, the role of collaboration in their success is a central theme.

Isak explains how the chain reevaluated its expansion goals in light of the pandemic. The COVID-19 pandemic disrupted the entire food service industry, forcing brands to rethink their strategies and operations. 

For any restaurant chain, measuring success is key. Friends & Brgrs employs a range of KPIs (Key Performance Indicators) to ensure they stay on track and continuously improve their performance. 

One of the biggest challenges for multi-unit operations is maintaining consistent quality across all locations. Isak shares the strategies that Friends & Brgrs uses to ensure that every burger served, whether in Helsinki or Stockholm, meets the same high standards. 

Isak reveals the initiatives they’ve implemented to retain talent, from creating a positive work c

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Welcome to yet another insightful episode of the Food Service Growth Show! In this exciting episode, we're thrilled to have Carl Jacobs, CEO of Apicbase, in conversation with Aaron Colman, CEO of Hawaii Poké. This episode delves deep into the key strategies that have propelled Hawaii Poké from its humble beginnings to becoming a powerhouse in the Swedish restaurant scene.

They will talk about...
✅ The Humble Beginning of Hawaii Poké
✅ How Innovative Thinking Grew a Single Restaurant into a Chain
✅ How Hawaii Poké Navigated the Challenges of the Early Days
✅ How Hawaii Poké Grew from a Single Restaurant to 22 Locations
✅ How to Strategise Growth Based on Diverse Restaurant Experiences
✅ How to Shift Focus from Operations to Business Strategy
✅ How Hawaii Poké Stands Out From the Competition
✅ How Technology Influences Operations in the F&B Industry
✅ How to Optimise Operations to Offset Rising Food Costs
✅ Top Learnings That Drive Success in the F&B Industry

The journey of Hawaii Poké began with a single, modest restaurant, and in this video, Aaron Colman shares the fascinating story of how innovative thinking and a commitment to quality helped transform that single location into a thriving chain. 

He will recount the early days of Hawaii Poké, shedding light on the challenges faced and the strategies employed to overcome them. From navigating the growing pains of a new venture to scaling up operations, Aaron offers a behind-the-scenes look at the evolution of Hawaii Poké.

We'll explore how Hawaii Poké expanded from its original location to an impressive network of 22 restaurants. Aaron provides valuable insights into the strategic decisions that fueled this remarkable growth. 

He emphasizes the importance of leveraging diverse restaurant experiences to inform and drive growth strategies. You'll find actionable takeaways on how to strategize growth effectively.

A key theme of the conversation is the shift in focus from day-to-day operations to broader business strategy. Aaron discusses how Hawaii Poké has managed this transition and the impact it has had on the brand's success. He highlights how a clear strategic vision can lead to sustained growth and competitive advantage in the restaurant industry.

Hawaii Poké stands out from the competition in several ways, and Aaron shares the unique elements that differentiate the brand. He also discusses how technology plays a crucial role in the food and beverage industry, influencing operations and customer experiences. From optimizing operations to offset rising food costs, technology has become an essential tool in Hawaii Poké's arsenal.

If you find this episode enlightening, don’t forget to like, follow, and subscribe to our channel. 

We have many more informative episodes lined up that delve into various aspects of the food service industry. 

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Welcome to another exciting episode of the Food Service Growth Show!
In this episode, we are thrilled to dive into the "Top Tips for Running Successful Airport Restaurants." 

Get ready for an insightful and comprehensive discussion, as we have a very special guest joining us today. Dean wilson Hartles, the esteemed Director of Food & Drink at The Restaurant Group, brings his wealth of knowledge and decades of experience to the table. Dean has won multiple awards for his exceptional contributions to the foodservice industry, and today, he's here to reveal everything he has learned over his remarkable four-decade career.

The Restaurant Group is a leading operator of restaurants and pubs in the United Kingdom, with a portfolio encompassing hundreds of locations. The Group's primary brands are Wagamama and Barburrito. Additionally, it operates a collection of pub restaurants and a concessions business primarily situated in UK airports.

Joining Dean is our very own Carl Jacobs, the CEO of Apicbase. Together, Carl and Dean will delve into a comprehensive discussion about everything you need to know to thrive in the restaurant space, particularly within the unique environment of airport dining.

Together, they will discuss...
✅ Keeping Up with Trends Without Menu Overload
✅ How ESG Initiatives Are Reshaping Airport Dining Trends
✅ How the Pandemic Impacted Foodservice at Airports 
✅ The Restaurant Industry Now and Then: Massive Changes
✅ Restaurant Industry Adapts to Consumer Price Sensitivity
✅ How to Stand Out in a Competitive Foodservice Market

The restaurant industry is rapidly changing. For F&B businesses, staying ahead of trends is crucial, especially in the airport restaurant scene where the customer base is incredibly diverse. 

Dean shares his strategies for keeping menus fresh and exciting without overwhelming customers with too many options. They will discuss the importance of understanding your audience and curating a menu that caters to their preferences while maintaining operational efficiency.

Environmental, Social, and Governance (ESG) initiatives are becoming increasingly important in the foodservice industry. So, Dean discusses how these initiatives are transforming airport dining experiences and why sustainability and ethical practices are no longer just trends but necessities.

The COVID-19 pandemic brought unprecedented challenges to the foodservice industry, and airport restaurants were no exception. Dean will reflect on how the pandemic reshaped the landscape of airport dining, from operational changes to shifts in consumer behavior. We'll discuss the lessons learned and the strategies that helped businesses survive and thrive during these turbulent times.

The restaurant industry has undergone significant transformations over the years. Dean, with his vast experience, provides a unique per

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Welcome to the Food Service Growth Show, the ultimate podcast for insights and strategies driving the food service industry forward. In this exciting episode, we have a special treat for you. Not just one, but two expert guests from the renowned Restaurant Company Europe (RCE) are joining us. We're diving deep into the topic of how Restaurant Company Europe Masters ESG Regulations, bringing you expert strategies and invaluable insights that you won't want to miss.

First, let us introduce our distinguished guests. We have Eric Maurits, the Director of Purchasing & ESG at RCE. Eric is at the forefront of integrating sustainability and ethical practices into the company's operations. Alongside him, we have JacobJan van Duijvenvoorde, the CFO at Restaurant Company Europe. JacobJan brings a wealth of knowledge in financial strategy and management, ensuring that RCE not only grows but thrives while adhering to ESG principles.

In this episode, we'll be covering a range of crucial topics:
✅ What is Driving the Impressive Growth Rate of RCE?
✅ What Are Scope One, Two, and Three Emissions in the Context of ESG?
✅ How ESG Compliance Can Drive Financial Gains?
✅ Guest Perspectives On the Switch to Plant-Based Dining
✅ Assessing Guest Price Sensitivity for Plant-Based Foods
✅ How Does RCE Measure and Manage Its Food Waste?
✅ How Does RCE Track Long-Term Sustainability Targets?
✅ What Does the Future Look Like for the Industry and RCE? 

In this episode, we'll explore the key factors behind RCE's remarkable growth. Eric and JacobJan will shed light on the strategic decisions and innovative practices that have propelled the company forward. From market positioning to customer engagement, you'll learn what makes RCE a leader in the food service industry.

Understanding emissions is vital for any business committed to sustainability. Our guests will break down Scope One, Two, and Three emissions, explaining their significance and how RCE addresses each category. You'll gain insights into the practical steps RCE takes to minimize its carbon footprint and promote environmental stewardship.

Moreover, ESG compliance isn't just about meeting regulatory requirements. Eric and JacobJan will discuss how adhering to ESG principles can enhance a company's financial performance. 
Nowadays, consumers are shifting towards plant-based options. So, our guests will share their perspectives on this transition and its implications for restaurants and customers alike. Discover how RCE is embracing plant-based options and the benefits this brings to both the business and the environment.

We all know pricing is a critical factor when introducing new menu items. We'll delve into how RCE assesses guest price sensitivity for plant-based foods. Eric and JacobJan will discuss the strategies used to balance cost and value, ensuring that plant-based options are both

Learn how our restaurant management solutions help your restaurant business keep costs under control.

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Welcome to yet another insightful episode of the Food Service Growth Show. Your ultimate destination for all things restaurant management and digitalization! This episode is all about restaurant digitalization.

In this episode, we're joined by Peter Schimpl, VP of Digital & IT at L'Osteria, a prominent German brand with 150+ outlets. Get ready as Carl and Peter unravel the mysteries of restaurant digitalization and discover how L'Osteria is spearheading the future of restaurants with its innovative digitalization strategies.

Together, they will discuss... 
✅  What Elements Constitute The L'Osteria Digital Ecosystem Strategy?
✅  The Fundamental Pillars Of The Restaurant Ecosystem
✅  What Strategies Increase Confidence in Data Ownership?
✅  What Factors Are Shaping The Future Of Digitization?
✅  How Does L'Osteria Achieve Buy-In from Its Franchise Partners?
✅  What Ensures System Flexibility In Franchises Across Diverse Markets?
✅  Why Inventory Management Is Mission Critical for L'Osteria?
✅  What Is The Link Between Data Transparency and Accountability? 
✅  Lessons From McDonald's Approach to Digitalization
✅  How Will Food Service Evolve In the Next 5 Years?

As the food service industry continues to evolve at a rapid pace, restaurant management has become increasingly reliant on digitalization to streamline operations, enhance efficiency, and deliver exceptional customer experiences. 

In this insightful conversation, Carl and Peter delve into various aspects of digitalization and its impact on the restaurant industry. They explore the intricacies of L'Osteria's digital ecosystem strategy, shedding light on the fundamental pillars that underpin its success. From enhancing data ownership confidence to adapting to diverse market needs, L'Osteria has set a benchmark for digital excellence in restaurant management.

But what exactly drives this digital transformation? Peter shares valuable insights into the factors shaping the future of digitization. He emphasizes the importance of buy-in from franchise partners and ensuring system flexibility across different markets. With a focus on inventory management as a mission-critical component, L'Osteria demonstrates its commitment to efficiency and accountability.

Furthermore, the discussion touches upon the crucial link between data transparency and accountability, drawing inspiration from industry giants like McDonald's and their approach to digitalization. 

As the landscape of food service continues to evolve, Carl and Peter speculate on the future trends and innovations that will shape the next five years in the industry.

Subscribe to our channel as we explore the latest trends, insights, and best practices in restaurant management and digitalization. 

Don't forget to like, share, and subscribe to our channel for more expert advice and restaurant

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Welcome back to the Food Service Growth Show! In this episode, we delve deep into the phenomenal success story of Bastard Burgers with none other than Simon Wanler, the CEO and Co-founder. This episode is all about-  What strategies fueled Bastard Burger's journey to 75+ locations?

Join us as Simon Wanler takes us on an exhilarating journey, unraveling the mysteries behind Bastard Burgers' extraordinary growth. From the conception of its name to navigating the challenges of rapid expansion, every aspect of Bastard Burgers' success story is laid bare.

Prepare to uncover the secrets behind the meteoric rise of this groundbreaking restaurant chain.

In this episode, they will discuss...
✅ How Bastard Burgers Got Its Name?
✅ Why a Niche Concept Draws a Huge Crowd?
✅ Bastard Burgers Rise to 75 Units in 6 Years
✅ How Bastard Burgers Managed Rapid Growth?
✅ How Bastard Burgers Created a Hype Around The Brand?
✅ How Bastard Burgers Navigated The Pain of Scaling?
✅ How Sales Trends Are Shifting in Response to The Economic Climate?
✅ How Bastard Burgers Works Towards Achieving Its Goals?
✅ The Biggest Learning as a CEO!!
✅ How Will the F&B Industry Evolve in The Next Five Years?

Together with Carl Jacobs, Simon Wanler shares the fascinating story behind Bastard Burgers' rise to the top. From how they came up with their unique name to why people can't get enough of their food, we'll cover it all.

Find out how Bastard Burgers went from one small location to a whopping 75 units in just six years. Discover the smart strategies Simon and his team used to handle such fast growth. And yes, it includes every strategy, from managing their restaurants efficiently to planning everything carefully.

Simon will also tell us about the challenges they faced and how they overcame them. Learn about the cool marketing tricks that made Bastard Burgers a household name and got everyone talking about them.

In a world where things are always changing, understanding what customers want is super important. Simon will explain how Bastard Burgers keeps up with the latest trends to stay successful.

We'll also hear about the values that drive Bastard Burgers and what Simon has learned as CEO. Plus, we'll get a sneak peek into what the future holds for the food industry.

Don't miss this exciting episode of the Food Service Growth Show! Hit like, share with your friends, and subscribe to stay up-to-date on all the latest news and trends in the food world. 

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Welcome back to the Food Service Growth Show, where we delve into the secrets behind the success of renowned restaurant chains. In this episode, Carl Jacobs, the Host and CEO of Apicbase will sit down with Misa Jarvinen, a distinguished figure from Taco Bell Finland. 

Together, they unravel the mysteries of what makes Taco Bell such a beloved and iconic brand. It's gonna be all about Taco Bell this time. Particularly, this episode will deep dive into what are the unique processes that make their products consistent and successful.

They will discuss...
✅ What processes make Taco Bell a popular restaurant chain?
✅ What makes a restaurant brand iconic?
✅ What sets apart a successful recruitment process?
✅ The role of the franchisee in international operations
✅ How Taco Bell tackles the food cost challenge
✅ Taco Bell's technological Ecosystem 
✅ Is technology really replacing human workers
✅ What's the next big thing in food and beverage?

Join us as we explore the core processes that have propelled Taco Bell to the forefront of the restaurant world. We'll uncover what truly makes a restaurant brand iconic, and how Taco Bell has mastered the art of capturing the hearts of millions of customers worldwide.

Additionally, the conversation will turn toward the critical aspects of successful recruitment processes. In a competitive job market, attracting and retaining top talent is key to driving innovation and maintaining high standards. Taco Bell's approach to recruitment will be dissected. For sure, it will offer valuable insights for aspiring restaurateurs and industry professionals alike.

As Taco Bell continues to expand its presence internationally, the role of franchisees in its operations becomes increasingly significant. Misa Jarvinen will talk about how Taco Bell navigates the complexities of international franchising, balancing consistency with adaptability to local markets.

In today's digital age, technology plays an increasingly prominent role in every aspect of the restaurant business. From customer-facing innovations to backend systems, Taco Bell has embraced technology to enhance efficiency and customer experience. The podcast will also delve into Taco Bell's technological ecosystem. You will learn how technology has revolutionized the way the brand operates and interacts with its customers.

Finally, the discussion will conclude with a glimpse into the future of food and beverage. What trends and innovations can we expect to see shaping the industry in the coming years? Misa Jarvinen will share her predictions.

Be sure to watch the full episode to discover the secrets behind Taco Bell's success and gain valuable insights into the ever-evolving world of food service. 

Don't forget to like, share, and subscribe to our channel to stay updated on all things related to the food and beverage indust

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Welcome to another episode of the Food Service Growth Show! Today, we've got something special for you as we sit down with Carl Jacobs, CEO of Apicbase, and Michael Oettl, Franchise Director of Hans im Glück. They're here to spill the beans on how to succeed in the restaurant franchise business. 

With 95 outlets across Germany, Austria, and Switzerland, Hans im Glück is an industry giant, and Michael Oettl, with his background as a trained chef, brings a wealth of expertise to the discussion.

In this episode, we're unlocking the secrets to success in the restaurant franchise business by exploring the strategies employed by Hans im Glück. Join us as we navigate through the world of franchise management, strategies, and marketing.

Carl and Michael will talk about...
✅ How Hans im Glück trains and retains the best talent
✅ The process of selecting the right franchise partners
✅ Understanding the calculations behind the menu prices
✅ What defines the ideal restaurant partner
✅ How to succeed in a franchise business?
✅ What do you need to join Hans im Glück franchisee?
✅ What drives success in a restaurant franchise business?
✅ How is the future of hospitality looking?

One of the key topics up for discussion is how Hans im Glück effectively trains and retains top-tier hospitality talent. Oettl, with his background as a trained chef, sheds light on the methodologies employed by his franchise to ensure a consistently high level of service across all outlets. 

Choosing the right franchise partners is a make-or-break decision for any restaurant brand. Michael will walk you through the process employed by Hans im Glück in selecting partners who align with their vision and values. Gain insights into the criteria that define the ideal restaurant partner and how this careful selection process plays a pivotal role in the brand's overall success.

Ever wondered about the complex calculations behind menu prices? Michael will provide a comprehensive understanding of how pricing strategies contribute to the profitability of a restaurant franchise. 

The discussion will also touch upon the prerequisites for joining the Hans im Glück franchise. If you've ever pondered on what it takes to become a franchisee, this episode has you covered. Uncover the criteria, cost, expectations, and opportunities that come with joining the Hans im Glück family.

The broader question of how to succeed in a franchise business will be thoroughly explored. From strategic planning to effective execution, Michael will share his insights on what it takes to thrive in the competitive landscape of restaurant franchising. 

Don't forget to like, share and subscribe to our channel. The Food Service Growth Show has insightful episodes lined up, so stay tuned for more expert interviews, industry insights, and valuable tips.

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Welcome to another captivating episode of the Food Service Growth Show, where we're joined by Christian Brandt, Founder of Jagger and Otto Pizza. In this episode, we unravel the fascinating story of how Jagger transformed from a chef's vision into a thriving fast-casual burger chain. 

Christian Brandt is not just the Founder of Jagger and Otto Pizza but a visionary leader with a passion for transforming F&B dreams into reality. With deep experience in the food and beverage industry, Christian has steered Jagger and Otto Pizza through the dynamic landscape of the food industry.

Jagger is a burger brand that has taken Copenhagen (and Oslo) by storm, boasting an impressive 16 outlets. Otto Pizza, with 7 outlets, was also started by Christian Brandt and the Jagger team. And we're going to hear all about how Jagger transformed from just a chef's vision into this super successful burger chain. Imagine the journey from a single idea to a whopping 16 Jagger outlets in Copenhagen and 7 Otto Pizza locations, for sure this is the episode you don't want to miss!

Carl and Christian will delve into the strategic decisions and challenges faced on the journey. Together, they will talk about...
✅ How convenience food is redefining dining?
✅ CEO's approach to balancing growth and company value
✅ The hierarchy of responsibilities in effective restaurant management 
✅ A key element in building and maintaining a team
✅ How did Jagger navigate growth, investors, and operations?
✅ Jagger's conscious decision to own and operate
✅ How is Jagger leading the charge in green dining trends?

Christian will take us back to the roots of Jagger and Otto Pizza, unraveling the story of how these brands came into existence. He will talk about the evolution of Jagger from a mere vision in a chef's mind to a flourishing fast-casual burger chain with 16 outlets in Copenhagen and now in Oslo, Norway. 

Discover the delicate balance that CEOs need to strike between achieving growth and upholding company values. Christian Brandt will share insights into Jagger's approach to navigating the challenges of scaling up while maintaining the core values that define the brand.

What else? Get an insider's perspective on the hierarchy of responsibilities crucial for effective restaurant management. Christian will shed light on how Jagger structures its teams to ensure smooth operations and exceptional customer experiences across its 16 outlets.

In an era where sustainability and environmental consciousness are paramount, Christian will discuss how Jagger is leading the charge in green dining trends. Explore the initiatives and practices that make Jagger a conscious contributor to a more sustainable food industry.

Hit that like button, share the wisdom with your F&B friends, and subscribe to the Apicbase channel to stay updated on the latest episodes.

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Welcome to another enlightening episode of the Food Service Growth Show! In this session, we dive deep into the strategies that have propelled the success of Urban Italian Group. 

In this episode, Kristjan Longar, the Chief Operating Officer of the group, joins Carl Jacobs, the CEO of Apicbase and the Host of the Food Service Growth Show. Get ready for an eye-opening discussion on how to grow a restaurant business, the intricacies of restaurant management, and the challenges and successes of the ever-evolving food and beverage industry.

They will discuss...
✅ How to scale a restaurant business?
✅ Urban Italian Group's expansion plans
✅ How important is data in the F&B business?
✅ The important role of head chefs in the restaurant
✅ How to grow a restaurant business without losing authenticity

Kristjan Longar, with his wealth of experience as COO of Urban Italian Group, shares invaluable insights into the strategies that have contributed to the group's remarkable growth. From expansion plans to the organization of the back of the house, this episode reveals the secrets behind growing a restaurant business effectively.

Join us as Kristjan Longar delves into Urban Italian Group's ambitious expansion plans. Discover the thought processes, challenges, and wins that come with growing a restaurant group and the considerations that go into choosing the right locations for expansion. 

Kristjan will take you behind the scenes of Urban Italian Group to explore the complexities of their business operations. Gain insights into the systems and processes that contribute to the smooth functioning of the kitchen, ensuring a seamless experience for both the staff and customers.

One of the most significant challenges in the restaurant business is maintaining authenticity while experiencing rapid growth. Kristjan and Carl discuss how Urban Italian Group navigates this delicate balance, ensuring that each new establishment retains the unique charm and authenticity that sets its brand apart. 

Subscribe now for regular episodes featuring industry experts, successful restaurateurs, and thought leaders sharing their experiences and expertise.

Have thoughts to share or questions for our guests? Join the conversation in the comments section below! 

As we wrap up this episode, it's clear that the journey to restaurant success involves a combination of strategic planning, embracing technology, and staying true to your concept. 

Join us in the next Food Service Growth Show episode as we continue to explore the ever-evolving landscape of the food and beverage industry.

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