Pitch The Tide – Mick Carr: CEO and Founder at Grub Lab
See the Family Behind the Kids’ Meal – Mick Carr encourages operators to look beyond the price of a single kids’ meal. A child’s preference
Turning Goals Into Rewards—How Pryze Helps Restaurants Improve Employee Performance
Tim Hylton of Pryze explains how gamification helps restaurants improve employee performance by turning business goals into achievable tasks and rewards. Recorded at the National
Turning Signals Into Sales—How Signal to Sale Helps Restaurants Find Catering Opportunities
Sylvester Raymond, creator of Signal to Sale, explains how his AI engine helps restaurants find catering opportunities and approach potential customers at the right time.
Rising Tides Live – Stop Watching. Get Involved
Shawn Walchef led this Rising Tides Live conversation focused on a question every entrepreneur faces: How do you take the first step toward something uncomfortable?
Building Before Growing—How Bushfire Kitchen Built the Foundation to Scale a Family Restaurant Brand
Oliver Barwin, CEO of Bushfire Kitchen, shares how he left Wall Street to lead his family’s restaurant business and grow it to 11 Southern California
Turning A Garage Hobby Into A Business | Chat w/ Mark Ray of Stowe Cider
Most craft beverage operators want to grow their distribution footprint. The problem is that rapidly scaling production creates massive operational complexity. Someone has to track
Pitch The Tide – Racquel Cable: Product Expert at Soundtrack
Racquel Cable, Product Expert at Soundtrack, pitched directly to a panel of restaurant operators on Pitch The Tide, sharing how the commercially licensed streaming service helps
Christian Mouysset Built Tenzo to Answer One Question: Where’s the Money?
The restaurants were busy. Customers were lining up, bringing their friends and buying into a fast-casual hummus concept that eventually grew to six locations. But
Showing Up Is 80% of Success — Laura Wilber Says Consistency Makes the Difference
Getting comfortable telling your story does not happen overnight. For Laura Wilber, it came from consistently showing up, raising her hand and getting involved. What
Restaurant Growth Isn’t Just About More Locations — Aaron Lyons Says the Numbers Have to Make Sense
Opening a second restaurant can be a bigger leap than opening the first. Aaron Lyons learned that firsthand while growing Dish Society. About eight months
Rising Tides Live – Weekly Meetings That Actually Work
Shawn Walchef led this Rising Tides Live conversation focused on how to make weekly meetings more productive, where restaurant operators, entrepreneurs, and hospitality leaders shared what makes meetings
Old Carolina Built 40% of Its Business Around Catering — Brian Bailey Says Trust Makes It Work
Most restaurant operators want catering to become a bigger part of their business. But when catering grows, restaurants have to figure out how to get