Articles by tag: The Main Course

The Main Course: How A New Drive-Thru Experience Keeps Coffee Customer-Centric

In an age where convenience is king, the drive-thru model has become an integral part of the food and beverage industry. With the rise of on-the-go lifestyles and the need for quick service, drive-thrus have evolved from mere transactional points to hubs of customer interaction. Recent data suggests that over 60% to 70% of…

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Food & Beverage
A Look at the American Classic, The Cheesesteak, with Pat’s King of Steaks’ Frank E. Olivieri

The Main Course host, Barbara Castiglia, sat down with Frank E. Olivieri, the owner of the iconic Pat’s King of Steaks in Philadelphia. Olivieri serves up the rich history of the cheesesteak, emphasizing the importance of fresh ingredients and the unique taste of their signature cheese. He also shares personal anecdotes from his early…

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Atomic Wings Aims to Spice up Franchise Operations in the Competitive Wing Space

As dining preferences shift towards healthier options, the restaurant industry is evolving to keep pace, particularly in franchise operations. Quality can sometimes fall by the wayside in a food culture dominated by convenience and speed. However, restaurant franchises realize that the key to customer loyalty and long-term success lies in maintaining quality while expanding…

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As the Restaurant Industry Grapples With Post-Pandemic Changes, Experts Examine a Look Into its Future

Amid a climate of recovery and relentless transformation, the restaurant industry braces for new challenges and opportunities. Fresh off a year marked by tremendous disruption, the sector is projected to record a staggering $997 billion in sales this year. Yet, this growth comes at a time of significant menu price inflation and continued…

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Customer Experience was Changed by the Pandemic, But Technology Came in to Revitalize It

The world was forever changed by the COVID-19 pandemic, and the customer experience industry, especially in the restaurant sector, has faced unprecedented challenges and transformation. The role of technology has been amplified, not only as a survival tool during a time of social distancing and lockdowns, but also as a driving force for long-term,…

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Articles
Beverage Only Concepts is Taking Over the Food Industry as the Brewing New Trend Becomes Center Stage For Consumers

As trends shift and evolve in the food industry, a notable new phenomenon has taken center stage: beverage only concepts. Over the past few years, we have witnessed an explosion in the number of businesses that focus solely on drinks, offering everything from coffee to milkshakes and now, iced tea. This intriguing move away…

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Restaurant Insurance is More Necessary Than Ever as Some Owners Overlook Coverage Due to Complexities

There is no industry that is immune to surprises and shocks. However, the restaurant industry has been facing its own unique blend of challenges recently, forcing owners to question the adequacy of their restaurant insurance coverage. For many, insurance is perceived as a necessary yet complicated evil, something begrudgingly purchased and then promptly forgotten,…

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innovations in healthcare
Innovations in Healthcare: A Discussion with Dr. Craig Joseph at HIMSS 2024
May 24, 2024

Innovations in healthcare were easy to spot at the recent HIMSS 2024 conference. Healthcare Rethink’s Brian Urban caught up with one of those innovators for a live discussion at HIMSS 2024. podcast, Their conversation opens a window and dialogue into the cutting-edge trends reshaping healthcare technology today. This episode features Dr. Craig Joseph, the…

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Preventing burnout
Achieving Professional Growth and Preventing Burnout: The Importance of Time Management and Support Networks in a Fast-Paced World
May 23, 2024

In today’s fast-paced world, balancing professional growth with personal well-being is more crucial than ever. With the rise of remote work, digital transformation, and the constant hustle culture, finding this balance has become a significant challenge for many. A survey conducted by Deloitte suggests that a whopping 77% of professionals experience burnout at work….

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Fan-Centric Business Transformation
Prop Room
May 23, 2024

In this episode of the Fans First series, Jesse Cole, the mastermind behind the Savannah Bananas, shares with us that in the vibrant world of marketing, creativity knows no bounds—a philosophy embodied by a prop room and studio teeming with eclectic costumes and outlandish ideas. This creative hub, seemingly disconnected from conventional themes like bananas,…

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Ace Gardner and Jacob Lewis discuss NIL Deals and Transfer Portals
NIL Deals and Transfer Portals are Also Impacting College Staff and Their Roles
May 23, 2024

College sports is undergoing a significant transformation with the advent of Name, Image, and Likeness (NIL) rights and the increasing prevalence of transfer portals. These changes are reshaping how college staff operate, presenting both opportunities and challenges. With the rise of NIL deals and transfer portals, understanding the behind-the-scenes impact on college coaching staff…

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The Main Course: The Sweet Success of Gourmet Cookie Shops
June 6, 2023

In today’s world of fast-paced culinary innovations, there’s a classic treat that remains timeless and universally loved: the cookie. Recent trends have shown a surge in gourmet cookie shops, with a particular emphasis on unique flavors and high-quality ingredients. Studies by the National Bakers Association help show how popular gourmet cookie shops continue to…

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Shake Shack Beat its Q1 Profit Expectations. The Key Was Technology, LTOs, and Efficient Operations.
May 11, 2023

Shake Shack’s Q1 performance has been nothing short of spectacular, showcasing a brand that understands its market and is not afraid to innovate. The fast-food giant has returned to pre-COVID numbers, proving its resilience in the face of adversity. What can the larger QSR industry learn from Shake Shack and its business model, use…

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The Wholesale Business: A Collaborative Approach
April 28, 2023

Owning a bakery is a dream for some people; for others, the vision continues beyond that first cookie sold. For the Co-Owners of Brooklyn, New York’s The Good Batch, Anna Gordon and Steven Hartong, the question isn’t the next type of cookie to sell; it’s what’s the next market expansion. The global market for…

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Can Seafood Really Be As Accessible As The Corner Bar?
March 21, 2022

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…

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How Paris Baguette Maintains Quality Across Its Stores
November 4, 2021

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…

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Helping Restaurants of All Sizes with the Restaurant Repair Process
October 20, 2021

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…

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What Drives An Effective Loyalty Program? Figuring Out the “Magic Formula.”
October 8, 2021

The QSR industry is one that is full of endless possibilities when it comes to the customer experience. In this clip of an upcoming episode of The Main Course, Barbara Castigila speaks with Peter Klayman who is the QSR and Restaurant Practice Lead at Bottle Rocket about the QSR customer experience. The two talk…

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Innovating Technology Into the First Meal of the Day
August 10, 2021

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…

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Rethinking Your Restaurant’s Digital Presence
August 5, 2021

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…

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