The Tech Chef, Restaurant, Hospitality and Hotel Technology Business Podcast

.Today is dedicated to coving the Restaurant Next conference held in conjunction with MURTEC and the Restaurant Technology Network. This immersive experience has tons of valuable content and well respected speakers who are our industry leaders. This podcast is a recap of day 2.

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Next week I am starting a new exciting mini series on Native Delivery.  Yep, we’ve talked so much about it and it is trending in the industry right now so let’s dig right into it.  I have 3 guests coming on the show to talk about their take on how to solve for this problem.  First of is Ryan Pershad, who is the Global Operations lead for GetSwift, a software company who is a global leader in the logistics, last-mile delivery sector.  I personally have used their product and have a very interesting story to tell which will be a testament to the flexibility of their software in addition to their 5 Star support.  

We are even going to talk some details about that TCO calculator that I mentioned in the Native Delivery session yesterday. That alone is some exciting stuff!

Today is dedicated to covering the Restaurant Next conference held in conjunction with MURTEC and the Restaurant Technology Network. This immersive experience has tons of valuable content and well respected speakers who are our industry leaders. This podcast is a recap of day 1.

• Comment hotline: 954-302-0851
• Website: https://SkipKimpel.com (show notes will be posted here)
• Twitter: https://twitter.com/skipkimpel
• Facebook:  https://www.facebook.com/skipkimpel1/
• LinkedIn: https://www.linkedin.com/in/skipkimpel/

That’t right, back to back episodes with continued coverage of the Restaurant Next conference. It is looking like this will be even more jam packed with information that yesterday! Quicky looking at the agenda, I am looking forward to the keynote with White Castle and also other sessions only loyalty, ghost kitchens, a deep dive into analytics and the contactless customer journey.  

In addition, am hoping to have to to explore some of the on-demand content that I didn’t have a chance to get to yesterday. You will want to tune in to hear what you missed!

Today is a special day as we wrap up our five part mini series on Food Safety.  If you are a regular listener of this show, I think you have been anticipating this episode just as much as I have.  I was fortunate enough to have the opportunity to talk with Chef Robert Irvine as we discussed a variety of subjects.  

If you know anything about him, he has to be one of the busiest people I know!  Most of you know him from his Restaurant Network series like Dinner Impossible, Restaurant Impossible and his most recent, Restaurant Impossible, Back to Business where he helps restaurants put systems and procedures in place to compensate for the damage that Covid19 has caused within the industry.  Through his efforts, he has given struggling restaurateurs a second chance to turn their lives and businesses around in over 200 episodes and counting.     Other things you probably didn’t know about him, he has a food line, a health bar product, a clothing line, a liquor line, restaurants in Vegas and even at the Pentagon…. This guy is a machine!  Speaking of being a machine he was once named one of the 25 fittest men in America by Men’s Fitness Magazine.   An author, an entrepreneur, a philanthropist and huge supporter of our nation’s military, I really don’t know what he will be up to next.  

Just one quick announcement before closing out this show, next week, October 12 and 13th is Restaurant Next which is a spectacular online event that has a very impressive list of content and speakers.  For more information and to sign up for FREE if you are a restaurant operator, please visit  https://events.ensembleiq.com/RestaurantNext

Robert Irvine is a world-class chef, entrepreneur, and philanthropist. The host of Food Network’s hit show Restaurant: Impossible, he has given struggling restaurateurs a second chance to turn their lives and businesses around in over 200 episodes and counting. He would know a thing or two about running a successful business. In addition to his restaurants—Robert Irvine’s Public House at the Tropicana in Las Vegas and Fresh Kitchen by Robert Irvine within the Pentagon—he is the owner of FitCrunch, whose protein bars, powders, and snacks are available nationwide; Robert Irvine Foods, which makes prepared, restaurant-quality dishes available in grocery stores and provides food service to military bases worldwide; and the Lansdale, PA-based Boardroom Spirits, creators of handcrafted vodka, rum, whiskey, and more.

A portion of the proceeds from all of Robert’s endeavors benefit the Robert Irvine Foundation. Created in 2014, the foundation gives back to our servicemen and women and first responders. Funds raised help at-need veterans and first responders in a variety of ways: training service dogs, making mental health and wellness services available, providding mobility devices for the disabled, and much more. Learn more at RobertIrvineFoundation.org.

• Comment hotline: 954-302-0851
• Website: https://SkipKimpel.com (show notes will be posted here)
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Next week I will be covering the Restaurant Next online conference with daily updates. You can expect these available to you on Tuesday and Wednesday mornings. I will be doing a separate show recap for each day of the conference. I don’t want you to miss ANY of that great content!

Can you believe we are on episode 20 already? Thank you to all of you who have been part of this exciting journey! As your Tech Chef I am happy to have you here and If you stumbled across this show today and want to stay on top of the latest and greatest technology products and news in the hospitality and restaurant industry, make sure you SUBSCRIBE to this show.  Also, don’t forget go give this show a 5 star rating as well as good review.  

Don’t forget that FSTEC will be starting up their October – December community event that will replace the traditional show that we are all used to going to.  I am going to miss seeing all of you and person and I can’t wait to be face to face with you again.  For more information on this, go to FSTEC.com

In about 2 weeks, Restaurant Next:  an online event being held October 12th and 13th being hosted be the Restaurant Technology Network along with MURTEC.  I have talked about this quite a bit with you already so you already know what a cool event this event will be along with the Rockstar guest speakers. For more information and to sign up for FREE if you are a restaurant operator, please visit  https://events.ensembleiq.com/RestaurantNext

October 12th and 13th, the Restaurant Technology Network along with MURTC is presenting an exciting two days in an event called Restaurant Next.   I will be speaking at one of the sessions and alongside of me will be Matt Friedman CEO at Wingzone and Chris Demery SVP Off-Premises Dining at P.F. Chang’s China Bistro Inc.  We will be talking about the rise of Native Delivery, 1st Party Delivery, Self Delivery, whatever you want to call it.   https://events.ensembleiq.com/RestaurantNext 

Manik is Founder and CEO of CoInspect (www.coinspectapp.com), a technology startup whose mission is to help protect our food and our planet. CoInspect builds safety and sustainability tools to eliminate food waste, energy inefficiency and refrigerant emissions — protecting consumers and combating climate change. CoInspect is deployed across thousands of restaurants, manufacturing plants, and government agencies worldwide, with leading brands including Starbucks, McDonalds, Domino’s, Chick-fil-A, 7-Eleven and Wyndham Hotels.

Previously, Manik co-founded the Governance Lab (GovLab), an innovation center at NYU that develops technology solutions to improve government. He is a former Affiliate of Harvard’s Berkman Center for Internet & Society and has held positions at global investment firm D. E. Shaw & Company and the White House National Economic Council. 

Michael D, you have been sent an email, please reach back out so we can ship you this great prize. Congratulations!

• Comment hotline: 954-302-0851
• Website: https://SkipKimpel.com (show notes will be posted here)
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Next week I have celebrity Chef Robert Irvine on the show.  Yes, you know who he is… Star of the Food Network including his hit show, Restaurant Impossible: Back to Business.  Airing on Thursday nights on Food Network this won’t be like any season you’ve ever seen before. Because of COVID-19, restaurants all across the country are struggling to stay afloat and Chef Irvine is there to help solve these new business hurdles.  One of the reasons I wanted to have him on the show is that we both have a common theme for wanting to truly help those businesses struggling out there to make sure they not only survive but thrive during difficult times. I can’t wait to share this episode with you! 

Today is our BONUS episode so if you were looking for our Food Safety series, don’t worry, this upcoming Tuesday we will be continuing with that.

This is a special episode I wanted to bring you today because I thought it was important to share all the great things that the Florida Restaurant and Lodging Association has been doing for the great State of Florida and more importantly, how they need YOUR help for upcoming initiatives, especially Florida’s amendment 2 that addresses the $15 minimum wage increase that is soon to be on the ballot. 

October 12th and 13th, the Restaurant Technology Network along with MURTC is presenting an exciting two days in an event called Restaurant Next.  https://events.ensembleiq.com/RestaurantNext 

Carol B. Dover has served as President & CEO of the more than 10,000-member Florida Restaurant and Lodging Association (FRLA) since July of 1995. Dover is a professional association manager, a lobbyist, a former government executive, and a Florida State University Dedman School of Hospitality graduate with a degree in Hotel and Restaurant Management.

After graduating from Florida State University in 1978, Dover accepted the position of Assistant Director of the Beer Industry of Florida. This position familiarized her with the rules, regulations and tax laws associated with the beverage industry – information which has been beneficial in her role with FRLA.

In 1989, Dover moved inside the halls of the Florida Capitol and was appointed Deputy Chief of Staff, Executive Office of the Governor, serving in the Martinez administration. As Bob Martinez’s Deputy Chief of Staff, Dover was responsible for the Governor’s many executive appointments, served as his spokesperson, and represented his administration before the Florida Legislature.

Dover’s other professional accomplishments include positions at the Department of Business and Professional Regulation as the Director of the Division of Hotels and Restaurants, the first woman to serve as Chief of the Bureau of Fire Prevention in the State Fire Marshall’s Office, and President/CEO of the Florida Outdoor Advertising Association.

As FRLA’s President & CEO, Dover works to protect, educate, and promote the diverse interests of Florida’s $111.7 billion hospitality industry. Comprised of 1.5 million employees, hospitality is the Sunshine State’s largest industry and represents individuals from every walk of life.

She also serves as a member of the Board of Directors for the National Restaurant Association, Council of State Restaurant Associations, International Society of Hotel Association Executives, VISIT FLORIDA, Florida State University College of Business Board of Governors, Florida TaxWatch and the Florida Agriculture Center and Horse Park.

On opening day of the 2003 Legislative Session, Dover was diagnosed with breast cancer and courageously fought to beat the cancer. Dover, a native of Orlando, is married and has three children and three grandchildren. In her spare time, she enjoys outdoor activities including dressage riding and running.

Links:

FRLA Website

Tipped Wage Calculator

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• Comment hotline: 954-302-0851
• Website: https://SkipKimpel.com (show notes will be posted here)
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Next Tuesday is part 4 of this series. I will be talking to Manik Suri, Founder and CEO of CoInspect, a technology startup whose mission is to help protect our food and our planet.  I have had personal experience with his product on multiple occasions so I am a huge advocate about how they can help solve for your food safety problems. 

If you are listening for the first time, I am glad you found this show and hope that you hit the SUBSCRIBE button today so you don’t miss one single episode!  While you are at it, go ahead and give us a 5 star rating as well as good review.    This will help the show to continue to grow.

Today is part 3 of our food safety mini-series.  It is my privilege to have Doug Smith, the Director of DTiQ join me today.  He is a seasoned and top-ranked sales manager with over 10 years of sales team leadership and process improvement experience in the ecommerce and technology spheres.

October 12th and 13th, the Restaurant Technology Network along with MURTC is presenting an exciting two days in an event called Restaurant Next.   I will be speaking at one of the sessions and alongside of me will be Matt Friedman CEO at Wingzone and Chris Demery SVP Off-Premises Dining at P.F. Chang’s China Bistro Inc.  We will be talking about the rise of Native Delivery, 1st Party Delivery, Self Delivery, whatever you want to call it.   https://events.ensembleiq.com/RestaurantNext 

DTiQ is the world’s leading provider of intelligent video-based surveillance and loss prevention services for the hospitality, convenience store, and retail industries. DTiQ combines state-of-the-art surveillance equipment with advanced, cloud-based analytics and managed services. DTiQ has been in business for over 20 years, enhancing over 8 million consumer experiences daily, while protecting trillions of dollars of assets. DTiQ has over 45,000 customers, including corporations and/or franchisees such as Burger King, Dairy Queen, Hard Rock Café, KFC, McDonald’s, Subway, and Taco Bell, just to name a few. CLICK HERE to learn more.

Possibly the most powerful video analytics system I have come across.  This episode is packed full of information so you might want to take notes.   As related to our main topic of this series, enjoy this fascinating way to solve for food safety issues in your organization.

• One (1) Fortigate 40F Firewall
• 1 year Enterprise Protection bundle
• A prize package valued at $1200!!

• Comment hotline: 954-302-0851
• Website: https://SkipKimpel.com (show notes will be posted here)
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This week I have a bonus episode on Thursday lined up for you where I will be talking to the President and CEO of the Florida Restaurant and Lodging Association, Carol Dover.  Carol and her team at the FRLA are single handedly making an impact on businesses in the great State of Florida.  Even if you don’t have a business here in the State, there are plenty of reasons for you to tune in. 

Next week is part 4 of this series. I will be talking to Manik Suri, Founder and CEO of CoInspect, a technology startup whose mission is to help protect our food and our planet.  I have had personal experience with his product on multiple occasions so I am a huge advocate about how they can help solve for your food safety problems. 

Thanks to all of you, together we are making this show grow in leaps and bounds.   Remember, if you would like to help continue this growth, leave me a 5 star review and a glowing review.  That helps with ratings and makes sure people can find this show when searching relevant information.

Today is part 2 of our food safety mini-series.  Joining me is Christine Schindler, CEO & Co-Founder of PathSpot where her company has developed a product to help solve for hand hygiene protocols.  Always relevant, but even more so in today’s COVID world.  I love my chat with her and it is my pleasure to be able to share it with all of you today.

October 12th and 13th, the Restaurant Technology Network along with MURTC is presenting an exciting two days in an event called Restaurant Next.   I will be speaking at one of the sessions and alongside of me will be Matt Friedman CEO at Wingzone and Chris Demery SVP Off-Premises Dining at P.F. Chang’s China Bistro Inc.  We will be talking about the rise of Native Delivery, 1st Party Delivery, Self Delivery, whatever you want to call it.   https://events.ensembleiq.com/RestaurantNext 

Christine Schindler is an engineer and entrepreneur passionate about utilizing technology to overcome gaps in healthcare. Christine founded PathSpot Technologies, a venture-backed startup of which she is the CEO, based off of technology she created to instantly detect harmful contamination behind illnesses and outbreaks spread through poor handwashing. PathSpot, awarded one of Time Magazine’s Top 100 Inventions of 2019, is used by restaurants, packaging facilities, and farms to encourage sanitation practices, protect our food supply, and create a healthier world. For more information, CLICK HERE.

• One (1) Fortigate 40F Firewall
• 1 year Enterprise Protection bundle
• A prize package valued at $1200!!

• Comment hotline: 954-302-0851
• Website: https://SkipKimpel.com (show notes will be posted here)
• Twitter: https://twitter.com/skipkimpel
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• LinkedIn: https://www.linkedin.com/in/skipkimpel/

Next week is part 3 of this series and I am excited to have Doug Smith, Director of National Accounts of DTiQ.  This company is the world’s leading provider of intelligent video-based surveillance and loss prevention services for the hospitality, convenience store, and retail industries. DTiQ combines state-of-the-art surveillance equipment with advanced, cloud-based analytics and managed services.  We’ll even talk about how they are solving for food safety and even how they are adapter their software and services for COVID19.

Happy Tuesday, and I hope you all had an enjoyable, safe and relaxing Labor Day. It has been pretty rough this year so you have all deserved that extra day off.  

Today kicks off our new 5 part series on Food Safety.  It was a 4 part series until I found out that Chef Robert Irvine will be joining the Tech Chef podcast to close out this series.  Yes, that’s right, Chef Robert Irvine!

October 12th and 13th, the Restaurant Technology Network along with MURTEC is presenting an exciting two days in an event called Restaurant Next.   I will be speaking at one of the sessions and alongside of me will be Matt Friedman CEO at Wingzone and Chris Demery SVP Off-Premises Dining at P.F. Chang’s China Bistro Inc.  We will be talking about the rise of Native Delivery, 1st Party Delivery, Self Delivery, whatever you want to call it.   https://events.ensembleiq.com/RestaurantNext 

FSTEC is going virtual this year where from October through December, three webinars, each up to 20 minutes, will launch every week and will feature executive interviews, keynote presentations from experts and industry leaders, interviews with Restaurant Business editors and Innovation Forums.  For more information and to sign up, please visit https://FSTEC.com

I am exited to have Shandee Chernow, the CEO and Founder of Certistar on the show to talk about a food allergy technology she created to help keep your guests safe and even open up a new profit center for you!

Shandee discovered in her late 20’s that she had life threatening allergies.  She knew that the hospitality industry needed a solution not only a software to make things easier on the restaurants, hotels, schools or airlines but also on the customer with food allergies.  Hence the creating of CertiStar which was founded 2017  that allows for guests dining out to have a safer and easier experience by the way of the MenuStar software.

• One (1) Fortigate 40F Firewall
• 1 year Enterprise Protection bundle
• A prize package valued at $1200!!

• Comment hotline: 954-302-0851
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Next week is part 2 of this food safety mini-series and I will have Christine Schindler, the CEO & Co-Founder of PathSpot which was awarded one of Time Magazine’s Top 100 Inventions of 2019, is used by restaurants, packaging facilities, and farms to encourage sanitation practices, protect our food supply, and create a healthier world.

Happy Tuesday, everybody and welcome to the first day of September!  I can’t WAIT for this year to be over with.  Let’s hope things are looking up on December 31st so we can welcome the new year like never before!

A couple of quick announcements.  First up, many of your heard that FSTEC is going virtual this year where from October through December, three webinars, each up to 20 minutes, will launch every week and will feature executive interviews, keynote presentations from experts and industry leaders, interviews with Restaurant Business editors and Innovation Forums.  For more information and to sign up, please visit https://FSTEC.com

Also in October, more specifically October 12th and 13th, the Restaurant Technology Network along with MURTC is presenting an exciting two days in an event called Restaurant Next.   Attendees will be transported to a simulated restaurant built for the “new normal.” Explore new operational concepts, tap into contactless technologies, source solutions for safer operations, and hear from the industry’s top IT minds.  This sounds like it is going to be an amazing experience and I am sure it is an event you are not going to want to miss.  To learn more and sign up for this conference, please visit: https://events.ensembleiq.com/RestaurantNext

Well, today, I am honored to have two individuals from White Castle that include industry rockstar, Susan Carol-Bosser who is the VP of Information Technology as well as Mike Guinan, the VP of Operations Services.

Susan Ann Carroll-Boser started her career with White Castle in 1994 as a systems administrator. She has consistently advanced in the company during her 26-year career and now serves as the vice president of technology. In this position, Susan has the overall responsibility for the company’s technology strategy, leading the tech shared services, IT and information services departments. Her teams are responsible for software development, software implementation, the server/data center, network services and cybersecurity. Susan also serves on White Castle’s restaurant leadership team and leads the company’s technology strategy team. 

Susan has made many contributions to White Castle’s technology and systems integration. With a constant drive to find solutions, she has created cross-platform people systems, led the development of internal and external apps, and introduced artificial intelligence into White Castle’s technology infrastructure. Developing the technologies and the people to support them are at the heart of her role at White Castle. 

Susan has many memorable moments in her 26 years with White Castle. She liked working on the Guardian and Sentinel projects, both designed to reduce internal loss through trend and predictive analysis. She also liked helping to create the original operations and management manuals for White Castle. Although the process was a major undertaking, it was also the best learning experience of her career, not to mention a terrific opportunity to bond with her colleagues. 

Susan is active with the National Restaurant Association (NRA), serving as chairman of both its Cybersecurity Committee and its Information Technology Executive Study Group, which keeps NRA members current with developments in the restaurant industry and IT field. She is also a member of Women in Technology, a tech organization that offers programs and resources to advance women in technology. 

A resident of Galena, Susan lives with her husband, Ken, in a multi-generational household. In her free time, she enjoys writing, traveling and volunteering. She serves on the board of the Community Shelter Board and as an 11th hour volunteer with Hospice. She also supports the American Heart Association and various autism charities. 

Susan earned a bachelor’s degree from Bowling Green State University and an MBA in information systems development from the Keller Graduate School of Management at DeVry University. 

Mike Guinan has worked in many roles since he started at White Castle more than 34 years ago. He began behind the counter learning the grill, dressing sandwiches and cleaning while he was still in high school. Mike rapidly moved up into more prominent roles as shift manager, Castle supervisor, regional assistant director,  Regional Vice President of restaurant operations and currently Vice President Operations Services. In his current position, Mike oversees Destination locations, Real Estate, Construction, Engineering as well as leads company strategies. He enjoys building relationships and helping others grow as leaders. Mike also revels in helping people to be all they can be and says that is one of his greatest rewards at White Castle.

Through the years, Mike has attended seminars, workshops, and worked with business leaders to learn more about the restaurant industry. He currently lives in the south suburbs of Chicago with his family and  where he grew up. Mike also is an avid runner completing several marathons. He is on the Illinois Restaurant Association Board, the Illinois Chamber of Commerce Board, and gives his time to the Autism Foundation.                   

Mike has many favorite Craver moments, which include hearing memorable stories from customers, seeing a young Craver’s face light up when they enter the restaurant, and watching the many generations that visit the Castles daily. While he says there are too many items on the menu to choose a favorite, he would choose the White Castle Slider with cheese. 

• Comment hotline: 954-302-0851
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Next week we are launching our new 4 part mini-series about Food Safety.  We have a wide variety of individuals that we will be speaking to including products that deal with detecting handwashing effectiveness, digital line checks and food temperature monitoring.  In addition, how about using your digital cameras to detect for social distancing, capacity monitoring and contact tracing?  

To start off the series next week, I have Shandee Chernow from Certistar where we will talk about food allergy software and how you can keep your guests safe, reduce liability and create a whole new profit center for your organization!

Just to let you know, if you are looking for technology tips and tricks, this bonus episode does not have any.  Next Tuesday starts back in with our regular schedule where the Tech Chef brings you all the latest and greatest restaurant and hospitality information.   I met Fred several months ago and I knew immediately I had to share his story.  Back then I didn’t even have this show up and running but he immediately came to mind as I started planning out my episodes. 

(Speaker, Author, Entrepreneur and Super Bowl Champion)

While attending high school in Vidalia, Georgia, Fred excelled in basketball and track. However, it wasn’t until his senior year that he decided to play football.  As a result, Fred was offered a full scholarship to play football for Georgia Southern University in Statesboro, Ga. under the legendary coach, Erk Russell. While at Georgia Southern, Fred played a vital role on two National Championship teams (1985 and 1986).  Fred was only one of two players on his team voted First Team All-America after his senior season as an Offensive Tackle. 

Fred was drafted into the National Football League where he would spend the next ten years playing Defensive End for the Los Angeles/St. Louis Rams, Washington Redskins, and the New Orleans Saints.  Fred had the awesome privilege of playing in, and winning, Super Bowl XXVI with the 1991 Washington Redskins against the Buffalo Bills. In that game, Fred recorded two and half sacks, a forced fumble and recovered another.  Fred’s Redskins teammates affectionately labeled him “Big Play Stokes” because of his knack for making a big play at the right time of a game. 

Fred is a highly sought-after Keynote Speaker, delivering his thought provoking motivational/inspirational messages on the main stage, in workshops and at weekend retreats.  He is also a part of the Vistage Speakers Bureau.  Fred presents globally for both live and virtual events.In addition, Fred has found time to write and publish his autobiography entitled “The Bridge That Brought Me Over”.  Fred and his wife Regina have three boys: Lance, Landon and Luke. 

What is the oddest thing you have ever eaten and your experience around that; where was it at, ambiance, did you like or or hate it? Leave a 1-2 minutes long message at 954-302-0851 and you will be entered for a $50 Amazon gift card which will be given away in September.  Remember, you can’t enter if you don’t leave us a voice comment!    You can also click on the little icon on the right hand side of the screen that says “Send a Voicemail.  Record your comment right in the browser!

Check this week for a Fortinet Firewall Giveaway that will launch on social media!

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We are back to our regular schedule next week and it looks like we are going to be able to release the White Castle episode that I told you about in Episode 13.  They have a great technology story to tell combined with a big technology announcement!  You will hear all about it right from the source as I talk to industry rock star, Susan Carrol-Bosser, VP of Technology and  Mike Guinan, Vice President Operations Services.