It’s a good time to be a chicken chain. New concepts are taking off and legacy brands, like the 50-year-old El Pollo Loco, are poised for serious growth. The fire-grilled chicken brand, currently open in eight states, is planning a larger expansion. In this episode, Jill Adams, the brand’s chief marketer, talks customer expectations, AI for better and more efficient marketing efforts, and why she’s optimistic restaurants will have a good 2026.

It’s been almost a decade since Avi Goren launched Marqii to help restaurants get found on the internet. That challenge remains, but search and discovery methods and technology have changed… a lot. In this episode, we talk about discovery in the age of generative AI and the continued challenge of reputation management for restaurants.

Longtime restaurant exec and OpenTable advisory board member Chris DeSaye knows the bookings business as well as anyone and has a clear view of what comes next. In this episode, we talk DoorDash, artificial intelligence, and, of course, the always-evolving reservations biz. 

Rachael Nemeth runs a technology company, but she thinks like a hospitalitarian. Opus Training is a training operating system designed for multi-unit restaurants, helping empower front-line restaurant workers, including managers. In this episode, we talk about modern restaurant training, AI, and why the human touch is still supreme, even if the bots are helping. 

Elizabeth Tilton started her career cooking in New Orleans before moving to join the marketing team at Momofuku in New York City. Years later, she’s translated that back-of-house experience to her own consultancy, Oyster Sunday, which acts as a back office for restaurants across the country. That led to a second company, OS Benefits, which provides ACA-compliant health insurance and wellness benefits to independent hospitality businesses across the country. In this episode we talk through all the facets of dining out in 2025, and what we’re all excited for in the future.

Former restaurant executives make great restaurant technology executives. Why? They’ve seen the full picture. Before Justin Falciola joined Deliverect, he was a prospect, spending years working in tech at Papa John’s and later CKE Restaurants, parent company of Carl’s Jr. and Hardee’s. In this episode, we talk pizza, drive-thrus, AI, and new opportunities — plus, of course, DoorDash’s big reservations news!

Eli Feldman runs Shy Bird, a restaurant with three locations in Boston. He’s also a tech early adopter and excited (and curious!) about how AI can reshape restaurants. In this episode, we talk about Eli’s recent AI hackathon for restaurants, what tools he finds especially useful, and how we might all reimagine the future of restaurants. 

It’s a Kristen-and-Brandon summer special! The Simmer checks in on what Brandon dubs “reservation wars 3.0” as the biggest restaurant tech companies in the space — reservations and beyond — choose sides. In this episode we talk DoorDash, SevenRooms, Uber, OpenTable, Toast, Resy, Tock and more. The Simmer will return after Labor Day with more industry guests and insight. 

Restaurant catering — and the tech that powers it — is hot, hot, hot. At nearly 20 years old, ezCater is poised to take advantage of the renewed interest from office workers and the restaurants that serve them. In this episode we talk about the evolution of catering, the tech that supports it, and why a little reassurance and hand-holding goes a long way with corporate clients. 

Before Rob Edell was DoorDash’s head of DashPass, he was a restaurant tech founder building a business he eventually sold to Resy. Rob joined DoorDash years before it became the market leader it is today, and after almost a decade of the company, he’s had a front row seat to the evolving restaurant business. In this episode, we talk about DoorDash’s growth and evolution, how DashPass encourages loyalty, and what’s coming next.