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The Main Course

 
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Pairing the Playlist with Your Restaurant’s Atmosphere

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 Main Course offers...

Episodes

Pairing the Playlist with Your Restaurant’s Atmosphere

Sars has a fascinating background in the music streaming industry. He was a co-founder of Beats Music and Spotify Business.

Mixing Up Beverage-To-Go Programs

For a pulse on what’s happening in the world of cocktails, host Barbara Castiglia spoke with Nicole Quist, Beverage Director for bartaco, known for its fresh take on tacos and spirits.

Reviewing Super Bowl Food Ads: Who Scored?

TV advertising has evolved to meet the 21st-century consumer, but how do brands really know if they’re effective?

Keeping up with the Unlimited Demand of Delivery and Curbside

With dine-in, there’s a built-in limit. Off-premise is almost limitless, but data can help.

Revamping Restaurants Beverage Programs with Healthier Options

While the beverage industry has seen growth and diversity in the grocery store, restaurants haven’t had as many options.

How AI is Predicting Restaurant Needs

The restaurant industry leaned on technology solutions in 2020, adopting them at a record pace.

How Employees Are Managing Crisis Communications for Restaurants

Crisis communication includes three main factors: plan, respond, advocate. Paquin noted that restaurants feel they are in an ever-responding response phase.

Bringing Optimism Back to the Restaurant Industry

Sleeper, an architect by trade, now focuses on experiment design at EPAM, specializing in restaurants and other verticals.

Is the Vegan Takeover of Fast Food Coming in 2021?

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.

Why Burger Flipping Robots are Revolutionizing Quick-Serve Restaurants

In developing robotics to work in a quick-serve restaurant environment, Jordan and his team worked with CaliBurgers, getting advice from actual users.

Restaurant’s Digital Embrace Enhances Experiences

Restaurants have often been slow to change, but now it’s essential to deliver multi-channel experiences.

Dining Concepts Get Virtual Shakeup

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.

Powerful Digital Presences Are Transforming Foodservice and Hospitality

Restaurants have always had one primary goal: providing the optimal dining experience that will keep tables filled from open to close

Is Email the Secret Sauce of Marketing for Restaurants?

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.

Driving Restaurant Connectivity and Innovation

The one thing that hasn’t changed in terms of restaurant operations is the formula for profitability.

Creating a (Jamba) Juicy Future

Jamba President Geoff Henry joins The Main Course to discuss how the brand has repositioned for a bright future.

How The Halal Guys Grew from a Food Cart to an International Franchise

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.

What Lies Ahead for the Future of Food Traceability

Angela Fernandez joins The Main Course to discuss food traceability and what’s already been done to harmonize the food system.

Identifying the Next Great Restaurant Franchise

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.

From Building Steak Houses to Building the Supply Chain

The restaurant industry is one of the most resilient, as it’s always changing, evolving, and adapting.

It’s Time to Bring More Personality to the Restaurant Experience

What’s in the innovation pipeline for the restaurant industry?

A Story of Change: 35 Years of Leading Dunkin Donuts with Robert Rosenberg

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.

Building a Restaurant Concept That Provides Unique Experiences

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.

Driving Restaurant Reopening with Consumer Data

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.

What are Restaurant Owners Challenges Right Now?

Mike Whatley of the National Restaurant Association outlines current challenges facing restaurants and how his organization is attempting to aid those businesses.