How Can Your Restaurant Engineer More ‘Wow’ Moments

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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 quality and customer experience are fundamental to the restaurant business and are often the result of a dedicated team that puts customers first and invests in technologies and procedures that are focused on the whole customer journey.

On this episode of The Main Course, host Barbara Castiglia talked with Tony Darden, President of MOOYAH Burgers, Fries & Shakes. MOOYAH is a fast-casual restaurant chain with over a hundred locations. With a focus on fresh food — from never-frozen beef to buns baked in-house — MOOYAH continues to expand locations and is always striving to create the best customer experience.

“We’ve got to make a great impression on our guests,” Dared said. “We have things we call wow moments.” Customers are greeted by smiling faces and a welcoming dining room with attentive and cheerful team members. The goal is a frictionless and convenient experience for customers that involves everything from an app for ordering and display screens in the kitchen that makes the process seamless.

Darden has 25 years of experience in the restaurant business and knows how important company culture is to the success of the brand. He began as a server and loved the sense of community and teamwork he found in food service. Now as president of MOOYAH he is putting his experience to work in creating what he calls a “ridiculicious” customer experience.

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