25 POSTS 0 COMMENTS
Fast food is a multi-billion-dollar industry in the U.S., rooted in convenience and comfort food. But consumers are changing, and so is the world of fast food.
In developing robotics to work in a quick-serve restaurant environment, Jordan and his team worked with CaliBurgers, getting advice from actual users.
Restaurants have often been slow to change, but now it’s essential to deliver multi-channel experiences.
Noveshen’s love affair with food started early. By 25, he was an executive chef, but he realized his passion for the industry went beyond the stove.
Restaurants have always had one primary goal: providing the optimal dining experience that will keep tables filled from open to close
Castiglia tapped Johann Moonesinghe, Founder and CEO, inKind, a unique restaurant financing engine that's already helped more than 460 restaurants throughout the world, to shed some light on this topic.
The one thing that hasn’t changed in terms of restaurant operations is the formula for profitability.
Jamba President Geoff Henry joins The Main Course to discuss how the brand has repositioned for a bright future.
The Halal Guys quickly rose in fandom to become the leading destination for halal and other ethnic dishes in America, and one of the most popular food truck franchises in history.
Angela Fernandez joins The Main Course to discuss food traceability and what’s already been done to harmonize the food system.
Under Dan Rowe’s direction, Fransmart’s franchise development portfolio brands have opened more than 5,000 restaurants worldwide, as well as facilitated franchise investments that cumulatively generated over 1-billion in revenues.
The restaurant industry is one of the most resilient, as it’s always changing, evolving, and adapting.
What’s in the innovation pipeline for the restaurant industry?
Robert Rosenberg, former Dunkin Donuts CEO, was at the helm for 35 years, seeing his share of successes and failures. He’s now captured that time in a new book, Around the Corner to Around the World.
FreeRange Concepts’ Kyle Noonan joins host Barbara Castiglia to explore how the restaurant management company’s concepts came to life and have since carved out unique spaces in the foodservice world.
On this episode of The Main Course with host Barbara Castiglia, Castiglia was joined by Dara St. Louis, Senior Vice President and Founding Partner at Reach3 Insights.
Mike Whatley of the National Restaurant Association outlines current challenges facing restaurants and how his organization is attempting to aid those businesses.
Nabeel began ideating with his co-founder about how they could bring to any restaurant what the big brands have—their own website, apps, ordering platform, loyalty programs, etc.
ShiftPixy’s Scott Absher explores how the company leverages human capital experience and gig-economy tech to aid restaurant operators.
In this bonus clip, we discuss how restaurants can tap into educational content as more people are experimenting with cooking at home.
“When I say that the future has been accelerated by the pandemic, it is digital. It has forced restaurants to understand that they are a technology company,” Duea said.
This week on The Main Course, Barbara Castiglia discusses how business owners can protect protect themselves from potential lawsuits.
“The Main Course,” dips into the world of coffee with guest Scott Patterson, professional actor and founder of Scotty P’s Big Mug Coffee.