This episode of the Restaurant Growth Show podcast features a deep dive into brand management and crisis communications in the wake of Wendy's PR mishap concerning surge pricing. Matt Platt, CEO of America's Best Restaurants, discusses the impact of media misconceptions, the importance of dynamic pricing for restaurants, and how to effectively manage a brand's image during potentially damaging situations. Through anecdotes and expert advice, Platt emphasizes the value of authenticity, strategic communication, and staying abreast of technology and market trends to mitigate backlash and maintain ..read more

In this episode of the Restaurant Growth Show podcast, we welcome Jason E. Brooks, a seasoned hospitality professional with over 20 years of experience, ranging from a sous chef to a corporate vice president of operations. Brooks discusses his new book, 'Every Leader Needs Followers', focusing on transforming restaurant managers into hospitality leaders. He shares insights from his promotional book tour, the vital role of adaptability, accountability, and culture in leadership, and the importance of not treating customers as problems. Additionally, Brooks touches on the use of artificial intel ..read more

In this episode of the Restaurant Growth Show podcast, the hosts engage in a fascinating discussion with acclaimed food reporter and author, Corey Mintz. They delve into the intricacies of dynamic pricing in restaurants and how it can impact profitability. Corey shares his insights on the humiliation faced by fast-food chain Wendy's due to their mishandling of the dynamic-pricing announcement. The hosts and Corey also discuss the potential backlash restaurants may face from customers if dynamic pricing is not implemented transparently and with consideration for customer trust. The discussion e ..read more

In this episode, hosts Gordon and Jose discuss issues plaguing the restaurant industry, including labor shortages and customer expectations. They analyze a New York Times article by food reporter Corey Mintz, who proposes solutions related to tipping policies and operational models. The hosts also discuss how technology, like artificial intelligence in dynamic pricing, can be leveraged to improve profitability. They take into account examples of businesses implementing non-tipping policies and the importance of adopting innovative strategies to deal with dwindling profit margins and labor shor ..read more

This episode discusses the rise of robotics in the restaurant industry, highlighting how McDonald's in Texas is now almost fully operated by robots. The host, Jose, notes the challenges driving this shift, such as rising wages and a tight labor market. The video also explores the implications of robotics for independent operators and smaller chains, suggesting that partnerships with tech firms could make automation affordable and scalable. Jose emphasizes the importance of innovation in the restaurant industry and encourages small establishments to consider automated solutions, like AI-driven ..read more

This podcast dives into the ways restaurant operators can overcome current challenges, discover new revenue streams, and utilise technology. The hosts are joined by Sabina Campbell, the director of SEO and e-commerce for RestaurantSupply.com. They discuss the future of restaurant supply chains and how businesses can adapt to upcoming changes. They also talk about modernizing the kitchen, dealing with staff shortages, exploring innovative trends for new revenue sources, and how data analysis is changing decision-making process in the restaurant industry. The discussion covers latest technology ..read more

In this episode of 'The Jose Report', host Jose explores the increasing significance of sustainability in the restaurant industry. He discusses how consumer preference for eco-friendly practices is leading to a revolution in dining, starting from the farm and ending up on the plate. The episode also highlights the rise of the farm-to-table movement and plant-based dining options, driven by a combined purpose of reducing carbon footprints and enhancing local economies. Jose further emphasizes the industry’s innovative practices against food waste and its shift towards biodegradable packaging. T ..read more

In this episode of the Restaurant Growth Show podcast, we are pleased to introduce restaurant author Jason E Brooks. Jason takes us through his impressive journey in the hospitality industry, which inspired his new book 'Every Leader Needs Followers, 10 Keys to Transform Restaurant Managers to Hospitality Leaders'. He discusses various aspects from mastering Key Performance Indicators (KPIs), to effective one-on-one restaurant meetings, to the importance of purpose and the significance of data in running efficient restaurants. Jason also shares his sense of purpose in meetings and his vision o ..read more

In this episode, we dive into the concept of dynamic pricing in the restaurant world. The digital revolution has brought about this innovative strategy of flexible pricing, changing the way menus are crafted. Not only does it manage demand and inventory efficiently, but it also contributes to sustainability by reducing waste. With the help of AI and machine learning, real-time price adjustments based on various factors are now possible. However, the impact on customer loyalty and the importance of balancing profits spark conversation as dynamic pricing becomes more prevalent. The show conclude ..read more

In this episode Gordon and Jose critique the inaccurate representation of dynamic pricing in sketch perfomred by Jimmy Kimmel, emphasizing that real-world fluctuations are much more minimal. They also discuss the unfair vilification of restaurateurs in media and the importance of strategic pricing amid increasing inflation. 01:23 Discussing the Jimmy Kimmel Sketch 03:36 Analyzing the Sketch: Misconceptions about Dynamic Pricing 06:03 The Reality of Dynamic Pricing in Restaurants 08:11 Continuing the Sketch Analysis: Price Fluctuations 10:26 The Misrepresentation of Restaurant Pricing 14:06 Fi ..read more