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 can bring parents, siblings, and grandparents through the door, making the experience for kids an opportunity to earn the entire family’s business.Create Experiences Families Want to Repeat – Grub Lab […]
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 […]
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? Restaurant operators, entrepreneurs, and hospitality leaders shared stories about putting themselves out there, learning new skills, asking for help, and getting involved in their communities. From Iano Dovi’s “get in […]
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 locations. From choosing a strategic capital partner to building the systems and team needed for expansion, he explains why a strong foundation comes before growth. With roughly half of sales […]
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, […]
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 when Christian Mouysset reviewed the numbers at the end of each month, he kept asking the same question. Where was the money? That frustration ultimately led Mouysset, a computer science […]
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 started with listening to conversations during the Clubhouse days eventually led to becoming an active member of the Rising Tides community, leading conversations and speaking at industry events. “I believe […]
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 after opening his first location, Lyons signed a lease for restaurant No. 2. His son had recently been born, the original restaurant was not yet cash-flow positive, and the company […]