You searched: Barbara Castiglia

MarketScale’s food and beverage publication just got even tastier with The Main Course, a podcast that will explore in great depth the intense and competitive modern restaurant industry. Food is truly serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their insights, strategies, forecasts […]

The hospitality industry isn’t known for being bleeding edge in adopting new technology. In fact, restaurants and hotels often run on first-generation point of sale software, but that’s beginning to change as technology becomes more palatable for everyone. “It’s a very tough industry in regards to technology,” says Barbara Castiglia, executive editor of Modern […]

José Andrés, Chef and Founder of World Central Kitchen, once said, “The business of feeding people is the most amazing business in the world.” While this rings true for many chefs and restaurant owners, the last several years have put businesses in delicate financial situations and has resulted in numerous closures across the […]

Necessity-meeting technology played a vital role in the rapid acceleration of ghost kitchens during the COVID-19 pandemic. The global market size of ghost kitchens grew to 56.71 Billion dollars in 2021, and the industry forecasts a 112.53 billion ghost kitchen market by 2027. While one can typically find ghost kitchens in dense urban areas, there […]

Breakfast traffic is slowing. Revenue Management Solutions said breakfast traffic in the QSR segment dropped 7.4% in a year-over-year comparison from November 2021 to November 2022. Yet dinner traffic for the same month dropped less than 1% from the previous November, and lunch was down 3.9% from 2021’s figures. Morning commuter traffic is up, but […]

Managing a restaurant is challenging, especially when the way restaurants operate is changing all the time. In the last couple years with the COVID-19 pandemic, restaurants have had to adapt with the times in unprecedented ways. From staff shortages to supply chain issues, there’s a lot to juggle, but there are always ways for […]

The COVID-19 pandemic proved to be a major hit to the restaurant industry, which would see new trends and change it forever. Some of those trends were devastating while there were others that helped improve the success of some businesses, per Forbes. But in managing the new growth that a lot of restaurant owners […]

Online schooling has been around since the late ‘80s but didn’t become more common until the early ‘90s. Today, all types of educational courses can be accessed and completed solely online — even hands-on disciplines, such as culinary schooling and experiential trades. In addition, even though predominantly higher education or certain trades offered online […]

Supply chain uncertainty and battles on wages have done a proverbial number on fast food prices. According to recent statistics offered by PriceListo, fast food prices have increased at popular staples like Wendy’s, Taco Bell, McDonald’s, Burger King, and Chick-fil-A to the tune of 12.9% in the period between September 2021 and October 2022. Yahoo! […]

Partnership Marketing might be a force to be reckoned with. “What are the big trends in the restaurant industry?” Plug this question into Google or ChatGPT and you’ll see hits for organic and plant-based foods, fast-casual dining, and technologies like at-the-table tablets, self-serve options and automation. While these are certainly noteworthy developments that restauranteurs should […]

Lobster and franchising are not often two words one would hear in a sentence together. And yet, franchising lobster is exactly what two cousins did from Maine. But how did their journey begin, why did they decide to franchise, and why was franchising the right fit for them? On the newest episode of The […]

Onboarding and training are crucial to success and ensuring long-term employees. It’s their first welcome in the company and essential to keeping them long-term, and this point is proving itself time and time again in industries with a deskless workforce. So, what are the elements of good onboarding, and why is it so important […]

Are jars the next big trend in dessert-themed QSR restaurants? QSR magazine reported Orange County, California, joined Texas in expanding a new QSR franchise, JARS, by Fabio Viviani. Viviani, the noted chef and restauranteur is set to open his flagship location in Chicago this fall, followed by ten locations in Texas and the newly […]

Statista states there are more than 75,000 pizza restaurants in the United States. That’s a lot of slices served every year! For a business to stand out in the pizza market, it must find ways to melt hearts with more than cheese, sauce, and dough. Personal pizza lover, Barbara Castiglia of Modern Restaurant Management […]

Catering is a growing trend in the restaurant industry that brings enormous growth opportunities and since the pandemic, opportunities that bring new customers to the table are critical. The restaurants that embrace the innovative possibilities of catering are seeing the benefits. One national multi-concept restaurant platform believes catering isa great way to introduce new […]

It may come as a surprise to some, but entrepreneurship is experiencing growth after the pandemic as many people have decided that they want to work for themselves. A great way to become your own boss is to start a franchise. However, the rate of women who own franchises is falling behind their male […]

Restaurants pushed for a seat at the table for this year’s Thanksgiving dinner with Thanksgiving promotions, convenience, and lower prices for families. As grocery store prices rise and convenience becomes more valuable to consumers, restaurants across the country are seeing an opportunity to put on their own Thanksgiving promotions for Thanksgiving dinner. Businesses like Bob […]

As we near the end of the year, restaurants and those in the food and beverage industry are taking stock of what trends have proved successful this year, and which have not. Barbara Castiglia of Modern Restaurant Management gives her take on what trends are here to stay, and what innovation we can expect as […]

You may have noticed your local bagel shop doesn’t open as early or stay open as late as it used to. No longer can you pop into the corner store and treat yourself to a late-night snack. But you aren’t alone in your observation. Hundreds of thousands of restaurants across the U.S. are shifting or […]

It’s no secret that restaurants need repeat customers for continued success. Retention is a vital aspect of the restaurant industry, especially since the pandemic. Loyalty Reward Programs are more than just a sound strategy; they can help boost a restaurant’s profits by 95% through repeat business.   So, what can a great loyalty program due […]

Changing the future of restaurant staffing is a new digital ordering tool. According to QSR, a disappointing restaurant experience during the pandemic prompted Which Wich CEO Jeff Sinelli to introduce Yellow Lab technology, an in-store digital ordering service that allows guests to order from a kiosk rather than at the counter. YellowLab’s remote ordering kiosks […]

What do consumers want these days? Healthy food and beverage options. While the restaurant industry faces numerous challenges in the wake of the COVID-19 pandemic, an emerging trend in restaurant franchises is offering healthy menu options.  One such franchise, The Main Squeeze Juice Co., inspires to make healthy easier with a nutritionist-designed, superfood-inspired menu, […]

If it’s November, that means one thing: the start of the busy holiday season for restaurants. This year could be different for restaurants from seasons past. Rising costs and supply-chain issues mean restaurants must prepare to face new challenges during the busy months of November and December. The economic pressures of inflation may not curtail consumers’ […]

To keep up with the industry trends in 2023, restaurants must adopt the latest technology. From frictionless dining to delivery services, virtual restaurants, loyalty programs, and kitchen automation, restaurants that aren’t deploying these technology-driven innovations may find themselves on the losing end of tightening margins and customers willing to service those establishments that offer […]

Seafood is just as thrilling of a cuisine experience to some as it is unfamiliar to others. In fact, only one in five adults consumes seafood on a regular basis—about twice per week. Low country boil and po’ boys are just some of the slang terms for dishes you may hear tossed around […]

Dunkin’ Loyalty Rewards Revamp In mid-October, Dunkin’ revealed a new rewards program in an attempt to “make it a lot more robust, to have more menu items available,” said Barbara Castiglia of Modern Restaurant Management. However, some reward members report that the value has decreased. It seems that it now takes longer to earn similar […]

What immediately pops up in your head when you hear the word intimacy? Definitely, not food, said Barbara Castiglia of the podcast “Modern Restaurant Management.” But that may change thanks to a dedicated study by MBLN that tracks trends and researches the relationship everyday people have with food brands. “The MBLN for 12 years has […]

A recent Capterra Survey found that restaurant automation is on the rise. It comes as no surprise. Covid spurred innovation and restaurant technology. And since returning to normal, restaurants have faced wave after wave of challenges. Inventory challenges, increasing prices, and labor shortages create a historically negative restaurant space. “People were looking for solutions to […]

Inflation and ongoing concerns of a recession are affecting consumer spending behaviors. And as always, the restaurant industry is a great place to take the temperature of what people are willing to spend their discretionary cash on since dining out is definitely not considered a necessity. Despite efforts by the Federal Reserve to ward off […]

Key Insights: 60% of people believe society will go cashless in their lifetime. Restaurants that don’t offer various cashless payment options could miss out on business. Not offering cash payment options could be a discriminatory practice. Is the world reaching the apex as a cashless society? Perhaps, not yet, but more and more, people are […]

Often, the answers to what the future holds can be found by looking at the past. To better understand the future of the restaurant industry, one may find the answers lurking in the present. Barbara Castiglia, Host at Modern Restaurant Management, says the future of restaurants is here. Robotics and automation are remaking the restaurant, […]

Much like Halloween decorations appearing in stores during the month of August and Christmas décor taking up prime retail real estate in October, the arrival of beloved pumpkin spice products continues to bring consumers joy earlier and earlier each year. The spice made up of cinnamon, nutmeg, cloves, and ginger has become synonymous with fall […]

The pandemic accelerated many aspects of the restaurant industry, including the ways in which consumers interact with QSR’s. Bringing in the Global Head of Technology for Xenial, host Barbara Castiglia spoke with Chris Siefken about the changing nature of QSR’s and the technology that is here to address them. Restaurant technology is, and always has […]

If restaurants didn’t already have enough to deal with during this pandemic, scheming scammers have cooked up an elaborate plot to target them with negative reviews. According to CBS News, there’s been a wave of restaurants across the country getting hit with a series of one-star reviews on Google. The reason behind it? Scammers are […]

Food delivery services grew exponentially during the pandemic as America dealt with lock-downs and restrictions over the course of 18 months. Come the end of 2021, it did not appear that things would slow down anytime soon. DoorDash was dominating the industry with an approximate 57% market share in 2021 and an all-time stock high […]

The restaurant industry has historically been slow to shift and adopt new technology. Ben Simmons, Co-founder and COO of Table Needs recalled a meeting in 2012 when a restaurant owner was considering building a website. Websites were pretty mainstream, but it shows an example of generalization. Today, as reported by Restaurant Dive, 77% of […]

June’s high inflation numbers on both the consumer and producer end have reshaped customer-business dynamics across basically every industry. Various compounding issues, from geopolitical turmoil to lingering pandemic-era disruptions to the supply chain, have put people in a position to become more cautious with their money. The domino effects of inflation onto grocery stores, restaurants, […]

Groupon has it wrong. Or at least partially. Taking a deep dive into customer data and analytics, Zach Goldstein, CEO & Founder of Thanx, a loyalty, CRM, and guest engagement platform shares his insight on what it means to build customer loyalty with The Main Course host Barbara Castiglia. Our understanding of what loyalty […]

How Inflation is Hitting Restaurants Inflation is everywhere. But you already knew that. In the dining market, the price crunch is forcing restaurants to get creative. According to Bid on Equipment, “50% of people take out and eat out less because of inflation.” Seated surveyed their top partners in New York, Dallas, and Atlanta, and […]

Key Insights: Restaurant prices are experiencing the biggest increase since 1981. Average menu prices have increased 7.7% between June 21-22. Some restaurants are deploying inflation breaks to secure loyalty. Inflation is hitting us at the gas pump, the grocery store aisle, healthcare, and, unfortunately, the restaurant bill. Barbara Castiglia of Modern Restaurant Management Group explores […]

Connecting with customers is vital to the success of restaurants. These connections bring customers back time and time again – not only for their favorite meals but to interact with favorite front and back-of-house staff members. Regular customers are the lifeblood of food establishments. Not only do they bring in consistent income, but they help […]

Barbara Castiglia interviews Maribeth Dela Cruz, President of Jollibee North America, to discuss Jollibee and its presence in North America. Jollibee is on the fastest growing Asian restaurant companies in the world. Cruz has been with the Jollibee company for thirty years and has worked her way from shift manger to her current role as […]

With the rise of gas prices around the country, it’s not unsurprising to see the price at the pump and inflation starting to affect other industries, including the restaurant industry. Often one of the first cuts made to household budgets during periods of high inflation, the restaurant business could see gas prices affect consumer spending, […]

The co-CEO and co-founder of Biggby Coffee, Mike McFall, talked with host Barbara Castiglia of the podcast “The Main Course,” about the rise of his coffee chain. Founded in Lansing, Michigan over 27 years ago, today Biggby Coffee is one of the most popular coffee chains in the Midwest region. McFall said decades ago […]

Barbara Castiglia, Executive Editor of Modern Restaurant Management, shares insights into the restaurant industry and the current battle with inflation in today’s society. There are hard truths and facts that our society is facing. Pew Research found through a survey that inflation is the top concern for Americans, surpassing other concerns such as crime, gun […]

What would you do for a chance to live a second life? The answer doesn’t have to be big – because the opportunity to do so is here and now and easy to access. Coined in popular media as the metaverse, the new generation of internet is here and if companies have anything to say […]

Key Insights: In 2022, 5% of respondents were vegan in the Statista Survey. Harris Poll in 2020 found that about 3% of U.S. were vegan. New data finds vegan and vegan related google searches declining. To eat meat or not to eat meat? That is the question. Vegan, vegetarian, pescatarian, no matter how you describe […]

What a restaurant can do and be is shifting. In an increasingly digitized world, it’s pertinent for the success of a restaurant to continue to be on the frontier of technology Barbara Castiglia of Modern Restaurant Management says, “What restaurant owners and operators should be thinking about for now and for the future is what […]

Healthy Pour is a consultancy whose mission is to improve the mental health and well-being of individuals, communities, and organizations within the hospitality and adjacent sectors through education, coaching, intervention development, and research. Laura Louise Green, Founder of Healthy Pour, joined Barbara Castiglia to talk about this critical concern in the restaurant and hospitality […]

Jessica Valenzuela conceptualized the GoGoGuest system while using the free wifi at cafes around Europe. What started as a wifi marketing solution has evolved into a more significant consumer connection. The company’s capabilities connect the consumer to the restaurant amenities and leverage their information back to the restaurant. Today, GoGoGuest services over 300 customers across […]

Food is essential to our everyday life. But it is also more than that. With so many varieties of dishes and cultures to explore, food is a gateway to understanding, connection, and enjoyment. When the COVID-19 pandemic pushed its’ way across the world, the food and restaurant industry was among those hardest hit. Many restaurants […]

The restaurant industry has evolved and managed rapid changes over the past few years. To keep up to date today, there are two words that QSR owners and operators need to know: Trading Down. “The consumer perception of pricing is changing rapidly,” said Barbara Castiglia, of Modern Restaurant Management. In April 2022, Revenue Management Solutions […]

Key Insights: Major US restaurant chains lead the charge in embracing technology. By piloting different systems restaurants can streamline and automate dining. As technology trickles down, Castiglia predicts industry-wide adoption in five years. This week, robotics, artificial intelligence, and automation are gaining press and popularity in the restaurant industry. From robots flipping burgers and perfecting […]

While technology isn’t new, its addition into the restaurant industry has been slow and hesitant. However, the increasing use of automation is driving changes in the industry. Founder and President of CrunchTime! Bill Bellissimo has recognized the importance of technology for over 25 years. Bellissimo chats with The Main Course host Barbara Castiglia about […]

Wing It On! is a QSR brand focused on providing chicken lovers with better wings and sandwiches in a takeout and delivery model. Matt Ensero, Wing It On’s CEO, launched his first location in 2011 in Waterbury, CT. Today, Wing it On! is in ten locations with one food truck and nine brick & mortar […]

In the age of technology, consumer needs have continued to increase; the restaurant industry is revolutionizing to keep up. Quick serve restaurants, or QSR’s, are among the first to implement strategies with the consumer in mind. With over 60% of the global population internet accessible, the mobile generation is accustomed to instantaneous and interactive experiences. […]

Can seafood really be as accessible as the corner bar? Shuckin’ Shack was designed on this premise of making seafood an everyday menu item as opposed to the white tablecloth service. The company’s CEO Jonathan Weathington joined The Main Course host Barbara Castiglia to share the company’s story and his thoughts on franchising. While Shuckin’ Shack is a […]

After 15 years as a mechanical engineer in the aerospace industry, Christie Lagally decided to utilize her skills to champion plant-based foods. Barbara Castiglia spoke Lagally, Founder and Chief Executive Officer at rebellyous foods, about her unique career path and why plant-based foods are so important to her. When Lagally first went to college she […]

Colorado restauranteur Bobby Stuckey, Partner & Master Sommelier at Frasca Food and Wine, knows the challenges of making a restaurant a success under normal economic conditions. Add in a global pandemic, and the recipe for any restaurant owner is one for trying to avoid disaster and keep the doors open. SOMM TV documents Stuckey’s […]

Pooja Nair, Partner at Ervin Cohen & Jessup LLP, is not only a business litigator for the food and beverage sector; she’s a problem solver. Through her work, Nair advises food and beverage clients, startups, and other businesses on a full range of issues, from employment and trade secrets to partnership disputes, intellectual property, and […]

People familiar with Time Out Magazine may already be familiar with the Time Out brand and what that brings to the table. And lately, that table can be found in a unique dining experience located in seven major cities from Miami to New York, and Montreal to Dubai; Time Out Market. Jay Coldren, COO […]

In this episode of The Main Course, Barbara Castiglia speaks with Big Chicken’s CEO Josh Halpern to learn about the disruption this franchise is posed to cause franchises focused on chicken. Big Chicken opened the doors of its first brick and mortar venue in Las Vegas, NV in 2018. Since then, they’ve opened several […]

Barbara Castiglia spoke with Savneet Singh, president and CEO of Par, a software and hardware solutions company for the restaurant industry, about the importance of technology to survive the pandemic. “The pandemic pulled all that [technology] forward. If you didn’t have great technology … it was really hard to survive,” Singh explained. “You clearly saw […]

Host Barbara Castiglia welcomed to The Main Course Yariv Bash, CEO of Flytrex, to discuss an innovation in food delivery that has long been on the radar, but whose growth has been exacerbated by the pandemic: drones. While his company was founded in 2013 under different circumstances, it only took until 2016 for Bash and […]

The fast-casual chicken market has a lot of competition in the U.S. That hasn’t stopped Campero USA from growing and winning over consumers. The Guatemalan brand has achieved great success in the U.S. market. Sharing the story is the company’s Managing Director and COO Luis Javier Rodas joined The Main Course Host Barbara Castiglia. Rodas has spent over 20 years […]

As arguably the oldest franchise brand, A&W is known for its classic root beer floats, but many aren’t aware of the many other options they offer at their many franchised stores. John Palumbo, senior director of franchise development at A&W, spoke with Host Barbara Castiglia about the history and future of the brand, including […]

Before technology entered the restaurant industry, commercial businesses had to rely on cash registers. The first industry to adopt a point of sale (POS) system were retail and grocery stores, and restaurants didn’t integrate the technology until about 30 years ago. President and Founder, Nadav Solomon, of Tabit, a POS and tableside ordering system […]

Host Barbara Castiglia talks the latest restaurant technology with Zuppler’s Founder and CEO, Shiva Srinivasan. Zuppler, an online ordering management company, serves primarily independent restaurants and some chains, focusing on ensuring the company’s brand is maintained throughout the online ordering process. Initially, Zuppler started as a portal, similar to a Grubhub, but as more […]

Author, restaurant owner and hospitality industry expert Barry Jessurun discussed his book, life lessons, and tips for restaurant success with Host Barbara Castiglia on The Main Course. As owner of Green Valley Hospitality, Jessurun has ran four restaurants ranging from fast-casual to higher-end menus to university settings for up to 32 years. While he […]

Key Points 86 Repairs utilizes technology for data-centric decisioning in restaurant industry. Restaurant industry lacks data to utilize preventative maintenance plans. Data and technology will continue to move restaurant industry forward. Commentary: Daniel Estrada, co-founder and CEO of 86 Repairs, noticed a large gap in the restaurant industry, which ultimately lead to the formation […]

Traditional American fast food is perceived by many to be inevitably unhealthy; however, it doesn’t have to be. Amy’s Kitchen is reinventing the classic American drive-thru one organic, vegetarian burger at a time. In this episode of The Main Course, Host Barbara Castiglia sat down with the President of Amy’s Drive-Thru, David Wolfgram, to […]

Key Points: QSRs experienced a quick, major disruption during pandemic. Technology and data are pivotal to QSR success. Bottle Rocket helped build the Chick-Fil-A customers love today. Commentary: Host Barbara Castiglia discussed all things modern restaurant management with Peter Klayman, quick service restaurant (QSR) and practice lead at Bottle Rocket. Klayman focuses on consulting […]

Key Points: Paris Baguette has nearly 4000 bakery-cafes worldwide. They maintain standards by having regular store audits. They also constantly train, film and, review in order to maintain standards. Commentary: If the thought of a French baguette or pastry puts you in a good mood, you’ll love the latest delicious episode of The Main […]

Acceleration of restaurant technology adoption isn’t slowing down. The rush to adapt during the pandemic is still occurring, with new guest expectations and operational workflows. So, how is technology solving the restaurant industry’s biggest challenges? The Main Course host Barbara Castiglia spoke with Steve Simoni, CEO of Bbot, on the topic. Simoni described the company’s […]

Running a restaurant is hard work, especially if you’re a small business operating on thin margins. The expected parts of those workloads and margins are one thing; day-to-day operations are layered and full of important intricacies to make sure the kitchen and service run smoothly. But couple that with the fact that basic operations […]

The chicken wing shortage from earlier this summer continues to impact the food & beverage industry, leaving suppliers and restaurants scrambling to respond. This could only be the tip of the iceberg, though, in long-term impacts to the food supply chain. Food prices are hitting record highs, and because of the compounding issues squeezing farmers, […]

As customers, we’ve all grown accustom to using QR codes to pull up digital menus on our devices, and that doesn’t look to be going away with an emphasis on touchless experiences. Does this necessarily mean patrons are embracing all restaurant ordering alternatives, like tableside tablets for ordering and touch screen kiosks? A recent […]

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.   While having a robust to-go strategy is imperative for almost all restaurants now, many full-service locations weren’t prioritizing until the pandemic. The Main […]

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.   The restaurant industry has been through a lot in the last year-plus. Some have pivoted and grown, while others faltered. So, what was […]

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.   Indian cuisine concepts on a franchise level aren’t represented very well in the U.S. However, Curry Up Now is changing that dynamic. The CEO and […]

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.   On this episode of The Main Course, Host Barbara Castiglia talked with Jim Plamondon, Co-President of Plamondon Companies, which specializes in hotel management […]

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.   Being family-friendly is a goal for many restaurants and hospitality brands. They want to appeal to this segment of the population. Talking about […]

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.   While restaurants and other hospitality venues are now open, restaurants are still waiting for the dust to settle. With the Delta Variant […]

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.   These three fields blend together, but they’re often talked about separately. Restaurants, hospitality, and travel all intersect and rely on one another. On […]

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.   On this episode of The Main Course, Host Barbara Castiglia talked with Steve Schulze, the Founder of Nékter Juice Bar, a juice bar […]

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.   Many things shifted in the restaurant industry during the pandemic. A lot of restaurants were forced to change and change quickly to keep […]

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.   Restaurants have had a tough time due to the COVID-19 Pandemic. Having to adjust constantly was challenging. But, having crucial data at their […]

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.   In restaurants, chefs, managers, and owners pay attention to the food, the dining room, and the service. These are important, but one often […]

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.   Food markets are centuries old, but the modern equivalent is a customer-driven experience, blending cuisines from around the world. One incarnation of this […]

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.     On this episode of The Main Course, Host Barbara Castiglia talked with John Ramsay, the Vice President of Franchise Sales for Noodles […]

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.   On this episode of The Main Course, Host Barbara Castiglia talked with Alan Rosen, Owner, Junior’s Cheesecake, the New York heritage brand since […]

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.   There’s never been more demand for on-the-go and delivery options for restaurant customers – and that’s led to a race for optimal solutions […]

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.   On this episode of The Main Course, Host Barbara Castiglia talked with Ross Franklin, the Founder and CEO of Pure Green, an omnichannel […]

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.   Established in 1998, Cheba Hut is the first marijuana-themed sandwich “joint” that provides customers with made-to-order food in an eclectic fast-casual environment. Seth […]

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.   The restaurant industry took a significant hit over the past year, perhaps more than any other industry. Despite record takeout numbers, 1 in […]

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.   The Melting Pot fondue restaurants are an experiential concept that’s “as much about what’s going on around that fondue pot as it is […]

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.   Food lockers for modular marketplaces were already becoming popular before the pandemic accelerated adoption of the concept and technology. To discuss this emerging […]

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.   On this episode of The Main Course, Host Barbara Castiglia talked with James Walker, Senior Vice President, Restaurants for Nathan’s Famous. The duo […]

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.   The pandemic has turned many industries upside down, including the restaurant sector. While farsighted restaurants had digital plans on their future roadmaps before […]