The Main Course
Where restaurant and food industry insiders talk real business.
The Main Course is a podcast hosted by Barbara Castiglia that brings restaurant operators, food executives, and industry analysts together to discuss business strategy, supply chain, and consumer trends. Episodes cover the full spectrum of the food and beverage industry, from emerging restaurant concepts to enterprise-scale operations. It is a primary resource for food professionals tracking what is shaping the business of food.
Restaurant success hinges on experience design and operational innovation.
The Main Course argues that restaurants survive and thrive by mastering three pillars: memorable customer experience through design and personalization, operational resilience through technology adoption, and strategic business model choices like franchising. The channel backs this with guest interviews, industry surveys, and specific metrics.
The Main Course argues that restaurants must balance customer experience innovation with operational discipline to survive post-pandemic competition. The channel tests this thesis through founder and executive interviews, industry statistics, and case studies showing how restaurants that invested in music curation, design intentionality, digital ordering, loyalty gamification, and franchise scalability outperformed peers who ignored these levers.
Drawn from Personalizing the Dining Experience Through Mu… and 4 more →
“Digital transformation saved the restaurant industry, and customers liked the innovations.”
The Main Course (episode 8, Digital Restaurants)
By the numbers
1 in 5
Starbucks sales dollars from mobile app alone.
4.9%
restaurant industry sales increase in 2023.
1.5 billion
chicken wings consumed during Super Bowl weekend alone.
$167.88 billion
projected global ready-to-drink tea and coffee market by 2030.
What the channel argues
What you'll learn
What to do about it
Who and what shows up
Frank E. Olivieri
Owner, Pat's King of Steaks, Philadelphia
Discussed how decades of fresh ingredients, family tradition, and distribution via Goldbelly built the cheesesteak into a national icon.
Ray Chung
Director of Design, The Johnson Studio at Cooper Carry
Emphasized the critical role of lighting, acoustics, and storytelling in creating holistic restaurant design that enhances the full dining experience.
Don Kwon
CEO, Cupbop
Shared how Cupbop scaled from a food truck in Salt Lake City to a franchising model, offering insights into successful transition from single unit to widespread presence.
Alexis Blair
CEO, Fig & Olive
Discussed challenges and triumphs of restaurant expansion in 2023, when industry saw 4.9% sales increase and conditions became favorable for growth.
Robert Taylor
EVP, QikServe
Outlined how kiosk and pay-at-table digital solutions address staff shortages and transform customer experience through digital ordering and payment.
Questions this channel answers
How did the pandemic permanently change what restaurants must do to retain customers?
Pandemic forced adoption of digital ordering, delivery, loyalty apps, and contactless payment. McKinsey data shows 75% of consumers who tried new brands during lockdowns expect to keep them, forcing legacy restaurants to innovate or lose share.
Customer Experience was Changed by the Pandemic, But Tec… →What technology investments deliver measurable ROI for restaurants?
Mobile loyalty apps (Starbucks generates 1 in 5 sales dollars from its app with 17M users), digital ordering and pay-at-table kiosks, and online review management all show direct sales or retention impact, though QR code security vulnerabilities must be managed.
Gamification and Rewards: Engage with Your Customers to … →Is franchising still viable for restaurants post-pandemic?
Yes. Franchise inquiries increased during COVID-19, with job and unit growth outpacing pre-pandemic levels. Successful examples include Cupbop (Korean barbecue cup concept) and Cornbread Farm to Soul (soul food expansion). Franchising requires intentional location selection via data analytics and strong founder-to-franchisee culture alignment.
Creating Generational Wealth: Untapping the Potential of… →How much should restaurant owners invest in design and ambiance?
Design (lighting, acoustics, spatial planning, storytelling) is foundational, not decorative. Ray Chung emphasizes holistic design balancing aesthetics and functionality to enhance the dining experience end-to-end, and 86% of diners cite music as meaningful to their loyalty.
The Essential Elements of Restaurant Design →What protection do restaurants need against fraud and cyber risk?
Fraud costs restaurants up to 4% of annual sales. QR codes, which gained popularity during the pandemic, are vulnerable to cyber-attacks. Restaurants must implement appropriate cybersecurity measures while maintaining customer convenience expectations.
With Sophisticated Restaurant Scams Plaguing the Industr… →Best place to start
Digital Restaurants: What Tech Will Help Restaurants Moving Forward?Lays out the core thesis: why digital adoption is now foundational to survival and customer loyalty, with concrete examples of successful implementations.
Gamification and Rewards: Engage with Your Customers to Better Retain ThemDemonstrates measurable ROI (Starbucks app driving 1 in 5 sales dollars) and shows why loyalty program strategy is now essential, not optional.Industry context
Competitive advantage increasingly depends on defensible, hard-to-replicate assets rather than feature parity. As AI tools democratize feature replication, durable structural advantages—including superior data capabilities and sound business model design—determine long-term survival.
Episodes
Jewish Culinary Traditions Keep Culture Alive Through Food and Storytelling
Families are using kitchen traditions as a powerful vehicle for transmitting cultural values and historical narratives across generations
Creating Generational Wealth: Untapping the Potential of Franchising
Business ownership through established franchise models offers a proven pathway to building lasting family wealth despite economic uncertainty
A Look at the American Classic, The Cheesesteak, with Pat’s King of Steaks’ Frank E. Olivieri
A Philadelphia institution reveals how decades of fresh ingredients and family tradition built an iconic sandwich into a national phenomenon
With Sophisticated Restaurant Scams Plaguing the Industry, Can Businesses Stop the Deception?
Fraudsters are costing restaurants billions annually through QR codes and digital vulnerabilities that customers unknowingly enable
The Essential Elements of Restaurant Design
Strategic design choices in lighting, acoustics, and spatial planning transform how customers experience a meal from start to finish
Atomic Wings Aims to Spice up Franchise Operations in the Competitive Wing Space
Restaurant franchises are discovering that quality control and operational consistency are essential to capturing market share in the booming poultry segment
Digital Restaurants: What Tech Will Help Restaurants Moving Forward?
Restaurant operators are discovering which digital tools drive customer loyalty and operational efficiency in an increasingly competitive market
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,…
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…
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,…
The Journey of Fig & Olive Proves Restaurant Expansion is Possible in 2023
Restaurant expansion in 2023? While that may sound hard to believe, the restaurant industry has seen a 4.9% increase in sales in 2023. While increased prices due to inflation may be driving some of those increases, indicators show now is the best time since the pandemic’s beginning to consider a restaurant expansion. But what…
The Main Course: The Power of Restaurant Narrative in Staffing
Not every restaurant makes an effort to fully integrate its customer into the experience of eating and enjoying their food. But for those looking for a unique dining experience, plenty of such establishments present unique restaurant narratives. What sort of restaurants emphasize storytelling in their dining, and how do they handle staffing? On this episode…
The Main Course: Franchising 2.0 with Don Kwon
Franchising is a common part of the restaurant business, as it allows more people to access the establishment worldwide. Some restaurants stay in specific markets while others grow to become part of a landscape featuring other ubiquitous household names. But franchising is not always easy; it takes careful planning and work. What do some restaurants…
Gamification and Rewards: Engage with Your Customers to Better Retain Them
Starbucks®, Chick-fil-A®, McDonald’s®…these are some of the most popular restaurant industry apps used and downloaded today. To put it into perspective, the Starbucks® app has 17 million users, and almost one in every five of their sales dollars comes directly from the app. These restaurants don’t have elevated app statuses for no reason—it’s because…
Digital Dining Experience: When Kiosk and Pay at Table Technologies Transform the Customer Experience
Two words that should be synonymous? Restaurants and technology. Let’s face it, technology is here to stay, especially in restaurants. Not only can it help with staff shortages, but leveraging technology in the restaurant industry can help transform the customer experience. How? On the latest episode of The Main Course with Barbara Castiglia, EVP…
How to Capitalize on Online Restaurant Reviews and Engage
Online restaurant reviews: restaurants may love or hate them, but they should not ignore the practice. To do so means operating at one’s peril. Sifting through the noise to gain meaningful insights from reviews left online is integral to the restaurant industry and can lead to success if measured and responded to correctly. Chatmeter, a…
The Wholesale Business: A Collaborative Approach
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…
How AI Can Help with Food Safety and Quality Issues
AI has become a big topic recently, as more companies and businesses use it and play around with the possibilities. As the technology becomes more accessible, more people will use it in different ways and the tech will no doubt advance. Because of this, many are expecting businesses to keep using AI, especially when…
Re-invigorating Success: How to Refresh and Reinvent Legacy Brands
Reinvention. That’s a word many restaurants understand after undergoing three years of the COVID-19 pandemic. Through technology innovations to expanded delivery options, loyalty programs, and new concepts like ghost kitchens, the restaurant industry knows a thing or two—or ten—about the ‘adapt or die’ mentality. Refreshing and reinventing a restaurant is one thing, but legacy…
Taking a Soul Food Restaurant into The Franchise Space
As restaurants look to make a comeback and put the pandemic on the back burner, new franchises have started to re-enter the landscape. Franchises create opportunities for entrepreneurs, and the industry encourages women to enter the restaurant franchise business. Two women heeding the franchise call are Adenah Bayoh and Elzadie “Zadie” Smith. In October 2022,…
Voice AI: Changing the Sound of Restaurants and Transforming the Ordering Experience
Takeout and delivery are as much the fabric of restaurants today as a room full of diners. During the pandemic, many restaurants may not have made it out the other side without takeout and delivery services. Still, staffing shortages are a significant issue for most restaurants after the pandemic. Finding the balance between handling orders…
Rebranding Journey: Embrace Change and Modernize Your Restaurant
The outbreak of COVID-19 had a significant impact on the food service industry. Many restaurants were forced to shut down, and workers lost their source of income. However, many restaurants are reopening and quickly adapting to survive the changes after the pandemic. Restaurant managers have entered a rebranding journey to optimize the customer experience and…
Healthy Living: A Growing Trend in Restaurant Industry
Greek salad, pasta salad, cucumber avocado salad, garden salad, corn salad, cole slaw, Caesar salad, Caprese salad, macaroni salad… and the list goes on and on. There are an infinite number of salads one can create—not just salads for healthy living. And everyone seems to have a preference for their own unique spin on a…
Loyalty Programs That Work: Strategies for Building and Sustaining Customer Loyalty in the Restaurant Industry
Loyalty programs use points, miles, or other currency to incentivize customers to purchase or engage with the brand. Customers can redeem these points for discounts, free products, exclusive access, or other perks. Technology, such as mobile apps and online accounts, allows customers to easily track and redeem their rewards and receive personalized promotions…
Navigating the World of Restaurant Franchising
Restaurant franchising allows individuals to operate a business using a proven business model and brand. The franchisor provides training and ongoing support while the franchisee pays an initial fee and royalties. Franchise agreements are detailed, with territorial restrictions and the option to renew or terminate. Franchising reduces risk but requires significant investment. But what are…
Finding and Keeping Great People to Help Achieve Your Vision
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…
The Growth of Ghost Kitchens in the Restaurant Industry
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…
What Can Employers Learn from Employee Exit Interviews?
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…
A Full Course on How Restaurants Can Maintain Post-Pandemic Business Growth
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…
How Online Schooling Transformed and Created Access to Culinary Education
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…
Lobster and Franchising
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…
Training Employees of the Deskless Workforce
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…
QSR Franchise “JARS” Creates a Delicious Opportunity for Restauranters
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…
How is Oath Pizza Building a Feel-Good Pizza Brand?
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 Marketing
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…
Opportunities Available for Women in Franchising
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…
Current Restaurant Investments in Loyalty Programs
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…
The Drive-Thru is Pivotal for QSR’s But How Can They Be More Efficient?
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…
Why Restaurants Are Historically Slow at Adopting New Technology
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…
Loyalty Programs Should Maximize Customer Value Not Discounts
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…
Jollibee Has the Mission to be a Top Five Restaurant Group in the World
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…
Coffee Entrepreneur Discusses How He Has Helped Establish One of the Most Popular Chains in the Midwest
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…
The Retired CEO of YUM! Brands Has the New Goal of Developing the Next Generation of Leaders
David Novak was the first of his family to graduate from college. He studied journalism at the University of Missouri and started working in advertising. After a few turns in his career, Novak found joy in working in the restaurant industry. He eventually co-founded Yum! Brands and acted successfully as CEO for many years….
Burnout is a Concern in the Hospitality Industry But How Does Your Team Address It?
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…
Using Data to Create a Smarter Restaurant
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…
As Eating Patterns Shift, Does Breakfast Still Have Traction?
Americans love breakfast. A recent survey indicated that 62% of Americans chose breakfast as their favorite meal of the day. That sounds like an opportunity. Kirk Ruoff, Founder and CEO of Turning Points Restaurant, thinks so as he embarks on turning his award-winning restaurant into a franchise concept. He spoke with The Main Course…
Helping Restaurant Owners Make Informed Decisions Through Data
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…
How QSR’s Have to Navigate Shortages & Inflation
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…
Creating the Roadmap for the Digital Restaurant
The omnichannel experience that first wreaked havoc with the retail industry quickly began to make its impact on the restaurant industry even before the pandemic. The disruption caused by the pandemic accelerated this trend requiring restaurant owners of national chains and family-run businesses as well as every restaurant version in between to adapt or die….
Can Seafood Really Be As Accessible As The Corner Bar?
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…
Advances In Manufacturing Makes Plant-Based More Viable But Will It Take Over?
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…
One Chain Has Unfrozen the Dessert Market with a Rapid Expansion
The Main Course served up something sweet when Nicole Di Pietro, Vice President at Jeremiah’s Italian Ice, dropped in to talk all about these tasty frozen treats served up with a smile. Jeremiah’s Italian is no newbie to the frozen treat stage; they’ve been scooping Italian Ice since 1996. Florida residents know Jeremiah’s, where it…
Master Sommelier Shares Why He Helped Create the Independent Restaurant Coalition In A New Documentary
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…
The Legal Issues Restaurants Need to Face Head on in 2022
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…
Curating a Dining Adventure That Brings Together a Cities Iconic Tastes Under One Roof
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…
How One Restaurant is Spicing Up a Popular Fast Food Classic
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…
Why a Restaurant’s Digital Footprint is a Main Metric for Fiscal Success
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…
As Delivery Apps Spread, Innovating the Last Mile Remains an End Goal
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…
How a Guatemalan Chicken Restaurant Acquired New Diners and Kept Them
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…
How A&W Floated Through the Pandemic Without Laying Off a Single Employee
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…
The Tools Restaurants Will Need to Reach Their 2022 Goals
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…
50% of Online Shoppers Abandon Their Cart. What’s Making Them So Flaky?
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…
“The Employee is My First Customer.” Strategies for Restaurant Success from Legacy Restaurateur
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…
Why Are McDonald’s Ice Cream Machines Seemingly Always Down?
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…
Is it Time to Reinvent the Drive-Thru?
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…
When It Comes to Customer Data, What Do Restaurants Really Need to Capture?
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…
How Paris Baguette Maintains Quality Across Its Stores
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…
How Can Restaurants Capitalize on Digital Orders?
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…
Data Shows Digital Orders are Here to Stay. How Can Restaurants Capitalize?
Most of us contributed in some way to the $26.5 billion dollar revenue for food delivery businesses in 2020. With exploding success, new questions arise, like· what ways can hospitality brands can improve retention and bring in new workers to address hiring challenges and labor shortages? And what’s next for contactless ordering and payments now…
Innovating Technology Into the First Meal of the Day
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…
Rethinking Your Restaurant’s Digital Presence
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…
Indian Fast-Casual Brand Wants You to Eat Anywhere You Want
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…
The Journey To Own The Roy Rogers Brand
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…
How to Ensure Your Restaurant Engages with Families and Children
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…
What’s Next for New York City Restaurants?
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…
The Symbiotic Relationship between Hospitality, Foodservice and Travel
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…
Why Edmentum Entered Into a Definitive Agreement to Acquire Apex Learning
Celebrating the leaders and experts that are powering education into the future, MarketScale sets out to ask the “right questions” in EdTech to understand the changes in policy and technology that will power our universities, tradeschools, and companies – and drive growth in upskilling certifications. The EdTech space is in a state of flux….
Getting Back to Basics in the Health Market
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…
How Has Guest Behavior Evolved?
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…
Using Data To Take The Guesswork Out Of Price Increases
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…
Using Data To Leverage The Customer Experience
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…
Underutilized Spaces Are the Next Frontier for Independent Restaurants
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…
Why One Popular Chain is Bullish on Franchising in 2022
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…
When it Comes to Comfort Food, Junior’s Takes the Cake
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…
The Laws and Regulations You Need to Know Before Opening Your Ghost Kitchen
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…
How the Food Industry Can Cater to a Growing Focus on Health and Wellness
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…
How One Restaurant Chain Rides the Green Wave
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…
How To Turn Around A Restaurant With The Restaurant Coach
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…
How to Put Your Restaurant Franchise’s Growth on the Front Burner
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…
Are Modular Marketplaces the New Must-Have Amenity?
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…
How Nathan’s Famous Gave Its Old Dogs Some New Tricks for the Younger Generation
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…
How the Pandemic Reshaped Restaurants’ ECommerce Business
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…
How Can Your Restaurant Engineer More ‘Wow’ Moments
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…
All the Trimmings: How to Build a Holistic Restaurant Concept and Brand
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 the food and beverage portion of a meal is the main focus, restaurateurs also develop other aspects of the business to create…
A Better Way to Close Your Tab
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. Technology is an ever-increasing presence in restaurants. Over the past year, restaurants have scrambled to move to contactless services to help prevent the…
Fogo de Chão’s CEO Plans to Reenergize Experiential Dining
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. Experiential dining has always been a special segment combining outstanding service, unique moments, and delicious food. But it came to a halt during…
Restaurant Hygiene Standards Should Remain High Even After the Pandemic Fades
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 always placed importance on hygiene. With local, state, and federal guidelines, it was top of mind. However, the pandemic shifted it…
What’s Inside New Hybrid Ghost Kitchens
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. Ghost kitchens are now part of the vernacular, as delivery became the go-to for restaurants during the pandemic. Those trends, coupled with the…
Why Restaurants Should Tap Into the Meatless Monday Movement
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. Meatless Monday, first introduced in 2003, is a movement that’s still going strong. This global campaign seeks to encourage consumers to cut out…
Ecommerce’s Role in the Booming Global Coffee Industry
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 briefly took away one of the world’s beloved institutions – the coffee shop. As the world opens up, the opportunity to…
A Future of Meat without Animals? It’s Closer than You Think.
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. Paul Shapiro is not your average entrepreneur. He is the author of Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and…
How Your Restaurant Can Step Up the Restaurant Experience with Data
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. Data and technology are used in restaurants but not used to build relationships. It’s mainly used to track customer purchases, track inventory, scheduling…
What Does It Mean to Be a Wealthy Franchisee?
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. Franchising is critical to the restaurant world, but not every franchisee is successful. So, what’s the secret recipe? Franchise expert, speaker, and author…
Gift Cards Don’t Have to be Boring, Use AR to Virtually Gift an Actual Item
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. Technology is a crucial component of restaurant recovery. Augmented reality (AR) has many applications to drive value, especially in personalizing and modernizing the…
Adding Franchisee Input to Update an Iconic Brand
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. Iconic brands create experiences for their customers. That’s the feeling many Californians have about Fosters Freeze, which dates back to the 1940s. Their soft-serve…
Is Business Dining Ready for a Resurgence?
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. Is business dining making a comeback after being hit hard by the pandemic? Industry expert and Dinova CEO Alison Galik joined The Main…
Barbecue Chain Leverages Data to Brighten Customer Experiences
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 is talking barbecue and big data today. Host Barbara Castiglia chatted with Joe Tenczar, Chief Strategy Officer at Sonny’s BBQ….
How Did Some Restaurant Chains Grow During the Pandemic?
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. How did some restaurant chains grow during the pandemic? They had to pivot and meet new customer demands to answer the consumer question…
Navigating the Legalities for Restaurants
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 brings a new perspective to the world of restaurants by looking at the legalities involved in operating during a pandemic….
Adding Heart to the Franchise Business Model
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 restaurants suffered big blows during the pandemic, but not Teriyaki Madness. It experienced growth and expansion. So, what’s their secret recipe for success?…
Restaurants Enjoy Start of Post-Reopening Boom
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 always has a pulse on what’s next for the restaurant industry. For a look at the restaurant industry outlook for…
How Oracle Empowers Restaurants to Go Mobile with Flexible Technology
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 returns to the topic of restaurant technology, which has been a lifeline for most businesses during the pandemic. But how…
What Restaurants Need to Know About Cybersecurity
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. Providing angles on all types of topics for restaurants is the goal of The Main Course. Host Barbara Castiglia spoke with litigator and…
Optimizing Restaurant Staffing to Stay Agile in an Evolving Industry
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 seeks to bring listeners insights from every corner of the industry. The topic of this conversation is restaurant staffing. Host…
Restaurant Operations Guru on How to Win the Takeout Game
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 guest experience looks remarkably different; however, the pandemic didn’t create the desire for frictionless, easy, and fast to-go ordering. It did…
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 listeners lots of sensory experiences, though, most of the time, it’s all about taste and smell. Now, the podcast…
Mixing Up Beverage-To-Go Programs
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. Every great meal needs an equally tantalizing beverage. For a pulse on what’s happening in the world of cocktails, host Barbara Castiglia spoke…
Reviewing Super Bowl Food Ads: Who Scored?
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. TV advertising has evolved to meet the 21st-century consumer, but how do brands really know if they’re effective? Breaking down this question and…
Keeping up with the Unlimited Demand of Delivery and Curbside
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. Off-premise dining was a small segment of table service restaurant. Then it became a lifeline during the pandemic. The Main Course is diving…
Revamping Restaurants Beverage Programs with Healthier Options
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 The Main Course loves to talk about food, there’s another part of the menu that restaurants and consumers are seeing evolve too—beverages. While the…
How AI is Predicting Restaurant Needs
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 leaned on technology solutions in 2020, adopting them at a record pace. The Main Course is always keen to talk…
How Employees Are Managing Crisis Communications for Restaurants
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. Covering all aspects of the restaurant world is what The Main Course is all about. The series has looked at almost every angle…
Bringing Optimism Back to the Restaurant Industry
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 dining experience has endured a seismic shift during the pandemic. What have experts learned in the last year, and what does the…
Is the Vegan Takeover of Fast Food Coming in 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. Fast food is a multi-billion-dollar industry in the U.S., rooted in convenience and comfort food. But consumers are changing, and…
Why Burger Flipping Robots are Revolutionizing Quick-Serve Restaurants
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 adoption of robotics and automation has grown across many industries, and food service is starting to embrace it. The…
Restaurant’s Digital Embrace Enhances Experiences
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. Digital channels were already gaining traction in the restaurant industry before the pandemic, but COVID-19 forced many restaurants to adopt…
Dining Concepts Get Virtual Shakeup
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 food and beverage industry is on the cusp of a revolution. The convergence of technology, a pandemic, and shifting…
Powerful Digital Presences Are Transforming Foodservice and Hospitality
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 always had one primary goal: providing the optimal dining experience that will keep tables filled from open to…
Is Email the Secret Sauce of Marketing for Restaurants?
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 becoming a favorite local hotspot and enjoying the perks of word of mouth marketing is likely every restaurant owner’s…
Driving Restaurant Connectivity and Innovation
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 chats with Eric Symon, Director of the Enterprise Process Innovation Center…
Creating a (Jamba) Juicy Future
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. Whether a business model is successful or not, sometimes revamping just makes sense. For instance, Netflix moved from just distributing…
How The Halal Guys Grew from a Food Cart to an International Franchise
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. From the wild west chuckwagons that kept cowhands fed as they drove herds of cattle to market, to the lunch…
What Lies Ahead for the Future of Food Traceability
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. A key component of the FDA’s New Era of Smarter Food Safety Blueprint, the U.S. Food and Drug Administration (FDA) just…
Identifying the Next Great Restaurant Franchise
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. When you need insight, asking an expert is the right way to go. Which is why Barbara Castiglia, host of…
From Building Steak Houses to Building the Supply Chain
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 is one of the most resilient, as it’s always changing, evolving, and adapting. COVID, by far, has…
It’s Time to Bring More Personality to the Restaurant Experience
Running a restaurant is a lot more than just creating quality food. It’s a dynamic business, impacted by many internal and external factors. Technology has been evolving how restaurants run, and expert Dirk Izzo, President & GM at NCR Hospitality, offered insights on what’s happening now and what to expect. The pandemic accelerated tech…
A Story of Change: 35 Years of Leading Dunkin Donuts with Robert Rosenberg
The restaurant industry has always been one of change and the need to adapt. Lessons learned from years of experience can contribute greatly to the next generation of food service entrepreneurs. Robert Rosenberg, former Dunkin Donuts CEO, was at the helm for 35 years, seeing his share of successes and failures. He’s now captured…
Building a Restaurant Concept That Provides Unique Experiences
Modern Restaurant Manager Executive Editor and host of MarketScale’s The Main Course Barbara Castiglia was joined for this episode by a guest who’s gone to the dogs – literally. FreeRange Concepts Co-Founder Kyle Noonan has an extensive resume chock-full of experience in the restaurant and hospitality industry and, alongside Co-Founder Josh Sepkowitz, has crafted…
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. St. Louis has been in market research for more than two decades, and she now helps Reach3 Insights accomplish its mission to drive “transformational change that places…
What are Restaurant Owners Challenges Right Now?
On this episode of The Main Course, host Barbara Castiglia and Mike Whatley, Vice President, State and Local Affairs for the National Restaurant Association, discussed the wide range of challenges facing restaurants during this period of reopening and efforts being made to help owners and operators address them. In particular, the duo tackled how restaurants…
How Restaurants Can Own Their Digital Ordering Footprint
Every disruption in an industry starts with a challenge and an idea. Nabeel Alamgir, CEO, and Co-Founder of Lunchbox, has always loved a challenge. He came to the U.S. 15 years ago, not speaking English. What happened next is an entrepreneurial story that everyone can celebrate. He began working at a burger joint run…
Taking On ‘Toxic Turnover’ in the Modern Restaurant Industry
On this episode of The Main Course with host Barbara Castiglia, ShiftPixy CEO Scott Absher outlined how his company is making staffing, particularly in the modern gig economy, simpler. ShiftPixy bills itself as “the cure for toxic turnover,” noting a vision to deliver an ecosystem that “enables you to share human capital and never…
Why Food Safety and Education is More Important than Ever Before
Thanks to several highly-publicized hospitalizations and deaths from improper food handling, food safety has maintained a large presence in public health for several years. However, in the midst of a global pandemic, food safety guidelines become even more crucial for the health of consumers. Barbara Castiglia talks to Francine Shaw, the CEO of Savvy Food…
What Role Will Technology Play in Restaurant Recovery?
It’s no secret that the restaurant industry is massively struggling right now due to social distancing orders. Even though restaurants are rapidly attempting to adapt through creative solutions such as offering take-out cocktails, selling groceries and supplies, and creating meal kits—alongside regular takeout orders—many restaurants are struggling to keep their doors open in 2020….
Navigating Legal Challenges in the Restaurant Industry
On this episode of The Main Course with host Barbara Castiglia, Pooja Nair, Litigation Partner at Ervin Cohen & Jessup offered her insight into a perhaps less-prominent aspect of the restaurant and foodservice industries – legal challenges. For those starting or running a restaurant, the principle goal and motivation is to serve delicious food and…
How to Protect Your Business From Liabilities
With mask mandates becoming a common practice in many public spaces, employers force customer-facing service workers to shoulder the responsibility of policing proper mask-wearing procedures. But is this really fair to them? How can business owners protect their employees in these situations? And how can they protect themselves from potential lawsuits from the Occupational…
Creating Community and Finding Success in the Crowded Coffee Space: The Main Course
The restaurant industry is intense, competitive, and ambitious. The coffee and cafe scene is perhaps an even crazier breed of caffeinated chaos. But with over 400 billion cups of coffee consumed per year, the demand and desire for a good cup is not going anywhere. “The Main Course,” dips into the world of coffee…
Introducing The Main Course with 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…
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