Meredith Sandland and Carl Orsbourn, authors of the new book Delivering the Digital Restaurant: Your Roadmap to the Future of Food, take us through some of the topics they explore in their new book from consumer behaviors and the on-demand economy to emerging marketplaces, building loyalty, and more. Together, we discuss the benefits of going digital, transformational industry shifts, and what it truly takes to be successful in the world of digital hospitality.

Michael Liu, Executive VP at leading ghost kitchen operator JustKitchen, discusses tips for operators looking to build delivery businesses with third-party delivery platforms, understanding customer behaviors, and the biggest technology trends for operators on the horizon.

From wrecking his car during his first pizza delivery at 17 to founding and growing his own multi-location bar-restaurant, Nick Bogacz, Owner and Founder of Caliente Pizza and Draft House, takes us through everything he's learned. He discusses the secret formula to opening restaurants quickly, the cause of labor shortage, and recommendations operators should lean into.

Nadav Solomon, Co-Founder and President of Tabit Restaurant Technologies, discusses current market conditions, restaurant industry predictions, and front-of-house technology best practices.

In this episode, we’re joined by Shahpour Nejad, CEO and Co-founder of Pizza Guys, a popular West Coast pizza chain. We discuss some of the pandemic challenges he's faced, leadership skills he's honing in on, and the power of decision-making.

Matt Rolfe, Coach, Speaker, bestselling Author, and Entrepreneur discusses how he got into the hospitality industry, how his new book You Can't Do It Alone offers solutions focused on the people behind your company, the secret to successful operators, and post-pandemic predictions.

Chef Joshua Karther of Water's Edge at Hyatt Lodge talks about his passion for the restaurant industry and the lessons he's learned about leadership. He shares the changes he's noticing in the kitchen environment and how management should adjust, and the importance of portion control and food waste.

In this episode, we discuss how Shawn Lalehzarian’s years of experience working in the restaurant industry prepared him to open his own successful restaurant. We explore how to differentiate yourself from other existing concepts and build awareness of your business early on, the challenges that Shawn faced opening The Red Chickz, and what's helped him and the business stay strong throughout difficult times.

Mark Canlis is the co-owner of Canlis, a 70-year-old fine dining restaurant located in Seattle. We discuss the true essence of hospitality and how it is translated into the restaurant industry today, important questions restaurateurs should ask themselves throughout their careers, how Canlis pivoted business models throughout the pandemic, and what it takes to become a business that withstands the test of time.

We sat down with Andrew Pudalov, Founder and CEO of Rush Bowls, a fast-casual concept known for its wide variety of fresh and healthy smoothie bowls. We discuss tough decisions he's made over the years, how he perfected his brand message over time, what he looks for in successful hires, lessons from his early years in the finance industry, and other lessons he’s learned throughout 17 years of leadership.

Cliff Kennedy, CEO of Frios Gourmet Pops, the nation's largest ice pops franchise, discusses how he and his team transitioned the company's brick and mortar locations to vans during the pandemic. He shares the biggest challenges he's had to face from transitioning from a franchisee to a franchisor, the secrets to building a successful team, how to cultivate a company's culture, and what it means to him to spread happiness with every Frios pop.

Bringing people together, one empanada at a time: How Mario Vivas, Owner of Criollas, founded a business inspired by his heritage in the midst of the pandemic. We discuss some of the difficulties he’s faced, new trends he sees on the horizon, and the relationship between the arts and restaurant industry.

Mark Kelnhofer is the President & CEO of Return On Ingredients, a food service consulting firm focused on cost control and stability. In this episode, he discusses why putting systems in place is important for restaurants. He shares some of the biggest operational mistakes he’s seen in the industry and the most important qualities of a successful manager.

Andrew Martino, Founder/CEO for Ghost Truck Kitchen, the world’s first digital food truck lot, shares the lessons he learned in his first year of opening GTK. We dive deep into how to run a successful hybrid ghost kitchen model, adapt to current market disruptions, harness consumer power, and approach the current labor shortage.

Building a brand and bringing people together: Cary Mosier, Owner of Cafe Gratitude and Gracias Madre, shares how an original family board game became the inspiration for a multi-location organic plant-based restaurant. He shares how he’s embraced the digital experience with Instagram and how his tech stack helps operations. We discuss what NOT to do when expanding to new locations, how to maintain your anti-establishment roots even as you “go corporate”, and new ways to build revenue streams...

David “Rev” Ciancio, Hospitality Marketing Consultant, shares the qualities of a successful restaurant, how to ask for help, how to effectively market your restaurant, and where to focus your acquisition efforts to bring in new customers and create loyal regulars who’ll want to keep coming back.

How Desi Saran, Founder of Sweetberry Bowls, found unexpected partnerships in the midst of the pandemic to prove that unanticipated pivots can give way to innovative business opportunities.

Bret Thorn, Senior Food & Beverage Editor for Nation’s Restaurant News, takes us on a deep dive into industry adaptations, hot trends, adjusting lifestyles, and how their impact will shape the next generation of restaurant operators.

Car accidents, chocolate, and cultural touchstones: How Alexandra Clark, Founder of Bon Bon Bon, survived a near-death experience and a pandemic to create one of the nation's most beloved boutique confectionery experiences.