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 Restaurant Association Show in Chicago, Hylton outlines how points, recognition, and incentives such as paid days off can motivate employees to reach those goals. He highlights the value of partnerships […]
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. Recorded at the National Restaurant Association Show in Chicago, Raymond outlines how the tool identifies decision-makers, tracks buying signals, and gives sales teams context before they reach out. His approach […]
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 raw ingredients, manage batch fermentation, record packaging yields, and calculate true margins without letting anything slip through the cracks. For Stowe Cider, that operational wall became impossible to ignore. The […]
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 businesses create and manage the right music experience across their locations. The pitch led to a conversation about what operators need from a music platform, including centralized control, playlist curation, […]
Restaurants Have Tech for Everything — Josh Sharkey Says Recipes Deserve Their Own Place
Restaurant technology continues to expand, giving operators tools to manage everything from labor and accounting to ordering and payments. According to Josh Sharkey, recipes deserve their own place within that technology ecosystem. As founder and CEO of meez, Sharkey has built the company around creating tools specifically for chefs and kitchens. Speaking with Shawn Walchef […]
Rising Tides Live – The Invisible Audience
Iano Dovi filled in for Shawn Walchef to lead this Rising Tides Live conversation on the invisible audience every leader creates. Joined by a panel of restaurant operators, entrepreneurs, and hospitality leaders, Iano guided a discussion on how leadership extends beyond the workplace through the stories employees share with their families and friends. From creating […]
Why Repeat Customers Start With Better Ordering | Chat w/ Jeff Kopple
Independent restaurants are no longer just competing with the pizza shop down the street. They’re competing with national brands that have seamless online ordering, polished mobile apps, and digital experiences customers have come to expect. For many operators, the challenge isn’t making better food. It’s delivering the same convenience without sacrificing hospitality. For Jeff Kopple, […]
Rising Tides Live – The Power Of Saying NO
Scott Kleckner led this Rising Tides Live conversation on the power of saying no, joined by Shawn Walchef and a panel of restaurant operators, entrepreneurs, and hospitality leaders, Scott guided a discussion on the difficult decisions that help leaders protect their time, values, and long-term goals. From setting stronger boundaries and using AI as a strategic […]
Managing 40 Restaurants Takes Better Data — Nick Straten Turns to YourBI
Restaurant operators have more data than ever. Point-of-sale systems track sales. Scheduling platforms track labor. Reservation systems track guests. Accounting software tracks costs. The challenge is turning all of that information into something restaurant managers can actually use. “There’s a lot of data, so you need to make it simple for a manager,” said Nick […]
Restaurants Are Leaving Money on the Table by Underinvesting in Catering
Most restaurant operators think about delivery as a necessary expense. John Zinno thinks they’re looking at it the wrong way. During a conversation with Shawn Walchef at the National Restaurant Association Show in Chicago, the DeliverThat co-founder explained why catering has quietly become one of the biggest growth opportunities in the restaurant industry. While many […]