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Welcome to the Food Service Growth Show, the ultimate podcast for insights and strategies driving the food service industry forward. In this exciting episode, we have a special treat for you. Not just one, but two expert guests from the renowned Restaurant Company Europe (RCE) are joining us. We're diving deep into the topic of how Restaurant Company Europe Masters ESG Regulations, bringing you expert strategies and invaluable insights that you won't want to miss.
First, let us introduce our distinguished guests. We have Eric Maurits, the Director of Purchasing & ESG at RCE. Eric is at the forefront of integrating sustainability and ethical practices into the company's operations. Alongside him, we have JacobJan van Duijvenvoorde, the CFO at Restaurant Company Europe. JacobJan brings a wealth of knowledge in financial strategy and management, ensuring that RCE not only grows but thrives while adhering to ESG principles.
In this episode, we'll be covering a range of crucial topics:
β What is Driving the Impressive Growth Rate of RCE?
β What Are Scope One, Two, and Three Emissions in the Context of ESG?
β How ESG Compliance Can Drive Financial Gains?
β Guest Perspectives On the Switch to Plant-Based Dining
β Assessing Guest Price Sensitivity for Plant-Based Foods
β How Does RCE Measure and Manage Its Food Waste?
β How Does RCE Track Long-Term Sustainability Targets?
β What Does the Future Look Like for the Industry and RCE?
In this episode, we'll explore the key factors behind RCE's remarkable growth. Eric and JacobJan will shed light on the strategic decisions and innovative practices that have propelled the company forward. From market positioning to customer engagement, you'll learn what makes RCE a leader in the food service industry.
Understanding emissions is vital for any business committed to sustainability. Our guests will break down Scope One, Two, and Three emissions, explaining their significance and how RCE addresses each category. You'll gain insights into the practical steps RCE takes to minimize its carbon footprint and promote environmental stewardship.
Moreover, ESG compliance isn't just about meeting regulatory requirements. Eric and JacobJan will discuss how adhering to ESG principles can enhance a company's financial performance.
Nowadays, consumers are shifting towards plant-based options. So, our guests will share their perspectives on this transition and its implications for restaurants and customers alike. Discover how RCE is embracing plant-based options and the benefits this brings to both the business and the environment.
We all know pricing is a critical factor when introducing new menu items. We'll delve into how RCE assesses guest price sensitivity for plant-based foods. Eric and JacobJan will discuss the strategies used to balance cost and value, ensuring that plant-based options are bothLearn how our restaurant management solutions help your restaurant business keep costs under control.
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Welcome to yet another insightful episode of the Food Service Growth Show. Your ultimate destination for all things restaurant management and digitalization! This episode is all about restaurant digitalization.
In this episode, we're joined by Peter Schimpl, VP of Digital & IT at L'Osteria, a prominent German brand with 150+ outlets. Get ready as Carl and Peter unravel the mysteries of restaurant digitalization and discover how L'Osteria is spearheading the future of restaurants with its innovative digitalization strategies.
Together, they will discuss...
β What Elements Constitute The L'Osteria Digital Ecosystem Strategy?
β The Fundamental Pillars Of The Restaurant Ecosystem
β What Strategies Increase Confidence in Data Ownership?
β What Factors Are Shaping The Future Of Digitization?
β How Does L'Osteria Achieve Buy-In from Its Franchise Partners?
β What Ensures System Flexibility In Franchises Across Diverse Markets?
β Why Inventory Management Is Mission Critical for L'Osteria?
β What Is The Link Between Data Transparency and Accountability?
β Lessons From McDonald's Approach to Digitalization
β How Will Food Service Evolve In the Next 5 Years?
As the food service industry continues to evolve at a rapid pace, restaurant management has become increasingly reliant on digitalization to streamline operations, enhance efficiency, and deliver exceptional customer experiences.
In this insightful conversation, Carl and Peter delve into various aspects of digitalization and its impact on the restaurant industry. They explore the intricacies of L'Osteria's digital ecosystem strategy, shedding light on the fundamental pillars that underpin its success. From enhancing data ownership confidence to adapting to diverse market needs, L'Osteria has set a benchmark for digital excellence in restaurant management.
But what exactly drives this digital transformation? Peter shares valuable insights into the factors shaping the future of digitization. He emphasizes the importance of buy-in from franchise partners and ensuring system flexibility across different markets. With a focus on inventory management as a mission-critical component, L'Osteria demonstrates its commitment to efficiency and accountability.
Furthermore, the discussion touches upon the crucial link between data transparency and accountability, drawing inspiration from industry giants like McDonald's and their approach to digitalization.
As the landscape of food service continues to evolve, Carl and Peter speculate on the future trends and innovations that will shape the next five years in the industry.
Subscribe to our channel as we explore the latest trends, insights, and best practices in restaurant management and digitalization.
Don't forget to like, share, and subscribe to our channel for more expert advice and restaurantLearn how our restaurant management solutions help your restaurant business keep costs under control.
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Welcome back to the Food Service Growth Show! In this episode, we delve deep into the phenomenal success story of Bastard Burgers with none other than Simon Wanler, the CEO and Co-founder. This episode is all about- What strategies fueled Bastard Burger's journey to 75+ locations?
Join us as Simon Wanler takes us on an exhilarating journey, unraveling the mysteries behind Bastard Burgers' extraordinary growth. From the conception of its name to navigating the challenges of rapid expansion, every aspect of Bastard Burgers' success story is laid bare.
Prepare to uncover the secrets behind the meteoric rise of this groundbreaking restaurant chain.
In this episode, they will discuss...
β How Bastard Burgers Got Its Name?
β Why a Niche Concept Draws a Huge Crowd?
β Bastard Burgers Rise to 75 Units in 6 Years
β How Bastard Burgers Managed Rapid Growth?
β How Bastard Burgers Created a Hype Around The Brand?
β How Bastard Burgers Navigated The Pain of Scaling?
β How Sales Trends Are Shifting in Response to The Economic Climate?
β How Bastard Burgers Works Towards Achieving Its Goals?
β The Biggest Learning as a CEO!!
β How Will the F&B Industry Evolve in The Next Five Years?
Together with Carl Jacobs, Simon Wanler shares the fascinating story behind Bastard Burgers' rise to the top. From how they came up with their unique name to why people can't get enough of their food, we'll cover it all.
Find out how Bastard Burgers went from one small location to a whopping 75 units in just six years. Discover the smart strategies Simon and his team used to handle such fast growth. And yes, it includes every strategy, from managing their restaurants efficiently to planning everything carefully.
Simon will also tell us about the challenges they faced and how they overcame them. Learn about the cool marketing tricks that made Bastard Burgers a household name and got everyone talking about them.
In a world where things are always changing, understanding what customers want is super important. Simon will explain how Bastard Burgers keeps up with the latest trends to stay successful.
We'll also hear about the values that drive Bastard Burgers and what Simon has learned as CEO. Plus, we'll get a sneak peek into what the future holds for the food industry.
Don't miss this exciting episode of the Food Service Growth Show! Hit like, share with your friends, and subscribe to stay up-to-date on all the latest news and trends in the food world.Learn how our restaurant management solutions help your restaurant business keep costs under control.
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Welcome back to the Food Service Growth Show, where we delve into the secrets behind the success of renowned restaurant chains. In this episode, Carl Jacobs, the Host and CEO of Apicbase will sit down with Misa Jarvinen, a distinguished figure from Taco Bell Finland.
Together, they unravel the mysteries of what makes Taco Bell such a beloved and iconic brand. It's gonna be all about Taco Bell this time. Particularly, this episode will deep dive into what are the unique processes that make their products consistent and successful.
They will discuss...
β What processes make Taco Bell a popular restaurant chain?
β What makes a restaurant brand iconic?
β What sets apart a successful recruitment process?
β The role of the franchisee in international operations
β How Taco Bell tackles the food cost challenge
β Taco Bell's technological Ecosystem
β Is technology really replacing human workers
β What's the next big thing in food and beverage?
Join us as we explore the core processes that have propelled Taco Bell to the forefront of the restaurant world. We'll uncover what truly makes a restaurant brand iconic, and how Taco Bell has mastered the art of capturing the hearts of millions of customers worldwide.
Additionally, the conversation will turn toward the critical aspects of successful recruitment processes. In a competitive job market, attracting and retaining top talent is key to driving innovation and maintaining high standards. Taco Bell's approach to recruitment will be dissected. For sure, it will offer valuable insights for aspiring restaurateurs and industry professionals alike.
As Taco Bell continues to expand its presence internationally, the role of franchisees in its operations becomes increasingly significant. Misa Jarvinen will talk about how Taco Bell navigates the complexities of international franchising, balancing consistency with adaptability to local markets.
In today's digital age, technology plays an increasingly prominent role in every aspect of the restaurant business. From customer-facing innovations to backend systems, Taco Bell has embraced technology to enhance efficiency and customer experience. The podcast will also delve into Taco Bell's technological ecosystem. You will learn how technology has revolutionized the way the brand operates and interacts with its customers.
Finally, the discussion will conclude with a glimpse into the future of food and beverage. What trends and innovations can we expect to see shaping the industry in the coming years? Misa Jarvinen will share her predictions.
Be sure to watch the full episode to discover the secrets behind Taco Bell's success and gain valuable insights into the ever-evolving world of food service.
Don't forget to like, share, and subscribe to our channel to stay updated on all things related to the food and beverage industLearn how our restaurant management solutions help your restaurant business keep costs under control.
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Welcome to another episode of the Food Service Growth Show! Today, we've got something special for you as we sit down with Carl Jacobs, CEO of Apicbase, and Michael Oettl, Franchise Director of Hans im GlΓΌck. They're here to spill the beans on how to succeed in the restaurant franchise business.
With 95 outlets across Germany, Austria, and Switzerland, Hans im GlΓΌck is an industry giant, and Michael Oettl, with his background as a trained chef, brings a wealth of expertise to the discussion.
In this episode, we're unlocking the secrets to success in the restaurant franchise business by exploring the strategies employed by Hans im GlΓΌck. Join us as we navigate through the world of franchise management, strategies, and marketing.
Carl and Michael will talk about...
β How Hans im GlΓΌck trains and retains the best talent
β The process of selecting the right franchise partners
β Understanding the calculations behind the menu prices
β What defines the ideal restaurant partner
β How to succeed in a franchise business?
β What do you need to join Hans im GlΓΌck franchisee?
β What drives success in a restaurant franchise business?
β How is the future of hospitality looking?
One of the key topics up for discussion is how Hans im GlΓΌck effectively trains and retains top-tier hospitality talent. Oettl, with his background as a trained chef, sheds light on the methodologies employed by his franchise to ensure a consistently high level of service across all outlets.
Choosing the right franchise partners is a make-or-break decision for any restaurant brand. Michael will walk you through the process employed by Hans im GlΓΌck in selecting partners who align with their vision and values. Gain insights into the criteria that define the ideal restaurant partner and how this careful selection process plays a pivotal role in the brand's overall success.
Ever wondered about the complex calculations behind menu prices? Michael will provide a comprehensive understanding of how pricing strategies contribute to the profitability of a restaurant franchise.
The discussion will also touch upon the prerequisites for joining the Hans im GlΓΌck franchise. If you've ever pondered on what it takes to become a franchisee, this episode has you covered. Uncover the criteria, cost, expectations, and opportunities that come with joining the Hans im GlΓΌck family.
The broader question of how to succeed in a franchise business will be thoroughly explored. From strategic planning to effective execution, Michael will share his insights on what it takes to thrive in the competitive landscape of restaurant franchising.
Don't forget to like, share and subscribe to our channel. The Food Service Growth Show has insightful episodes lined up, so stay tuned for more expert interviews, industry insights, and valuable tips.Learn how our restaurant management solutions help your restaurant business keep costs under control.
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Welcome to another captivating episode of the Food Service Growth Show, where we're joined by Christian Brandt, Founder of Jagger and Otto Pizza. In this episode, we unravel the fascinating story of how Jagger transformed from a chef's vision into a thriving fast-casual burger chain.
Christian Brandt is not just the Founder of Jagger and Otto Pizza but a visionary leader with a passion for transforming F&B dreams into reality. With deep experience in the food and beverage industry, Christian has steered Jagger and Otto Pizza through the dynamic landscape of the food industry.
Jagger is a burger brand that has taken Copenhagen (and Oslo) by storm, boasting an impressive 16 outlets. Otto Pizza, with 7 outlets, was also started by Christian Brandt and the Jagger team. And we're going to hear all about how Jagger transformed from just a chef's vision into this super successful burger chain. Imagine the journey from a single idea to a whopping 16 Jagger outlets in Copenhagen and 7 Otto Pizza locations, for sure this is the episode you don't want to miss!
Carl and Christian will delve into the strategic decisions and challenges faced on the journey. Together, they will talk about...
β How convenience food is redefining dining?
β CEO's approach to balancing growth and company value
β The hierarchy of responsibilities in effective restaurant management
β A key element in building and maintaining a team
β How did Jagger navigate growth, investors, and operations?
β Jagger's conscious decision to own and operate
β How is Jagger leading the charge in green dining trends?
Christian will take us back to the roots of Jagger and Otto Pizza, unraveling the story of how these brands came into existence. He will talk about the evolution of Jagger from a mere vision in a chef's mind to a flourishing fast-casual burger chain with 16 outlets in Copenhagen and now in Oslo, Norway.
Discover the delicate balance that CEOs need to strike between achieving growth and upholding company values. Christian Brandt will share insights into Jagger's approach to navigating the challenges of scaling up while maintaining the core values that define the brand.
What else? Get an insider's perspective on the hierarchy of responsibilities crucial for effective restaurant management. Christian will shed light on how Jagger structures its teams to ensure smooth operations and exceptional customer experiences across its 16 outlets.
In an era where sustainability and environmental consciousness are paramount, Christian will discuss how Jagger is leading the charge in green dining trends. Explore the initiatives and practices that make Jagger a conscious contributor to a more sustainable food industry.
Hit that like button, share the wisdom with your F&B friends, and subscribe to the Apicbase channel to stay updated on the latest episodes.Learn how our restaurant management solutions help your restaurant business keep costs under control.
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Welcome to another enlightening episode of the Food Service Growth Show! In this session, we dive deep into the strategies that have propelled the success of Urban Italian Group.
In this episode, Kristjan Longar, the Chief Operating Officer of the group, joins Carl Jacobs, the CEO of Apicbase and the Host of the Food Service Growth Show. Get ready for an eye-opening discussion on how to grow a restaurant business, the intricacies of restaurant management, and the challenges and successes of the ever-evolving food and beverage industry.
They will discuss...
β How to scale a restaurant business?
β Urban Italian Group's expansion plans
β How important is data in the F&B business?
β The important role of head chefs in the restaurant
β How to grow a restaurant business without losing authenticity
Kristjan Longar, with his wealth of experience as COO of Urban Italian Group, shares invaluable insights into the strategies that have contributed to the group's remarkable growth. From expansion plans to the organization of the back of the house, this episode reveals the secrets behind growing a restaurant business effectively.
Join us as Kristjan Longar delves into Urban Italian Group's ambitious expansion plans. Discover the thought processes, challenges, and wins that come with growing a restaurant group and the considerations that go into choosing the right locations for expansion.
Kristjan will take you behind the scenes of Urban Italian Group to explore the complexities of their business operations. Gain insights into the systems and processes that contribute to the smooth functioning of the kitchen, ensuring a seamless experience for both the staff and customers.
One of the most significant challenges in the restaurant business is maintaining authenticity while experiencing rapid growth. Kristjan and Carl discuss how Urban Italian Group navigates this delicate balance, ensuring that each new establishment retains the unique charm and authenticity that sets its brand apart.
Subscribe now for regular episodes featuring industry experts, successful restaurateurs, and thought leaders sharing their experiences and expertise.
Have thoughts to share or questions for our guests? Join the conversation in the comments section below!
As we wrap up this episode, it's clear that the journey to restaurant success involves a combination of strategic planning, embracing technology, and staying true to your concept.
Join us in the next Food Service Growth Show episode as we continue to explore the ever-evolving landscape of the food and beverage industry.Learn how our restaurant management solutions help your restaurant business keep costs under control.
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Welcome to another captivating episode of the Food Service Growth Show- Discover How Kotipizza Efficiently Manages 300+ Restaurants Across Finland.
We're thrilled to have you join us again as we delve into the fascinating world of food service and restaurant management. In this episode, we have a very special guest, Heidi Stirkkinen, who wears the hat of CEO at Kotipizza Group, a company with an impressive network of over 300 locations.
As we chat with Heidi Stirkkinen, we're about to explore the world of Kotipizza, a well-known name famous for its tasty pizzas. With more than 30 years of experience, Kotipizza has become a favorite pizza brand in Finland. Today, we'll dig deep to discover what's made them so incredibly successful.
We will talk about...
β The #1 key to onboarding new restaurant franchises
β Untold rules of being a successful restaurant franchisee
β How Kotipizza maintains consistency across 305 pizza stores?
β Dine in vs. Take out
β The secret behind Kotipizza's inhouse food delivery services
β How dynamic pricing benefits restaurant businesses
β Why data is important for restaurant businesses
β Digital transformation of the restaurant industry
In this episode, Carl Jacobs, CEO of Apicbase, and Heidi Stirkkinen will talk about lots of interesting stuff that you're bound to find fascinating. Heidi is going to tell us all about how Kotipizza keeps its 300 restaurants running smoothly. They've got some really smart ways to do it, and it's a lesson that can help anyone in the restaurant business.
Franchising is a big part of how Kotipizza grows, and Heidi will spill the beans on the most important thing to do when bringing new restaurants into the Kotipizza family. Plus, she'll share some of her secrets on what makes restaurant franchises successful.
Consistency is super important in the restaurant business. Heidi will explain how Kotipizza makes sure that all of its 305 stores give customers the same great experience, keeping that special taste and top-notch service. In today's fast-paced world, eating at a restaurant and getting takeout are two different things. Heidi and Carl will talk about the trends they've noticed and which one people seem to prefer, giving us an idea of how diners' choices are changing.
With the popularity of food delivery apps, many restaurants have started using outside delivery services. But Kotipizza does things differently as they handle their deliveries in-house. We'll find out why they do this and what benefits and secrets are behind this approach, which has played a big role in their success.
Stay tuned for more inspiring stories, expert interviews, and industry insights.Learn how our restaurant management solutions help your restaurant business keep costs under control.
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Welcome to the new episode of The Food Service Growth Show.
In this exciting episode, we have an insightful conversation with Geert Houben, the CEO and founder of Cubigo, a tech start-up revolutionizing senior living.
Join Carl Jacobs and Geert Houben as they delve deep into the world of senior care and the transformative impact of Cubigo's innovative solutions.
As we look to the future, it is evident that technology is shaping the senior living industry in remarkable ways. Geert Houben will provide valuable insights into the advancements and trends that are revolutionizing the way seniors live and receive care. From remote monitoring and telehealth solutions to personalized wellness programs, technology is driving innovation and transforming the aging care landscape.
They will talk about...
β How Cubigo transforms aging care across continents
β How does senior living differ between Europe and USA
β What makes food a vital component of community living
β How does the integration between Cubigo and Apicbase enhance efficiency
β How is technology shaping the future of the senior living industry
Geert will share his vision and the driving force behind the development of Cubigo's cutting-edge technology. He will also share insights into the unique challenges faced by senior living communities in Europe and the USA and discover the key differences that shape the industry on both sides of the Atlantic.
One essential aspect of community living for seniors is food. Carl and Geert will explore the crucial role that food plays in enhancing the quality of life for older adults. Geert will talk about how Cubigo incorporates food as a vital component in its platform, ensuring that residents have access to nutritious meals tailored to their dietary needs and preferences.
Furthermore, they will delve into the strategic partnership between Cubigo and Apicbase, and how their integration enhances efficiency within senior living communities.
Join us as we explore the tech start-up revolutionizing senior living, unravel the intricacies of senior care between Europe and the USA, and understand the pivotal role of food in community living.
Get ready to embrace the future of senior care, powered by innovation and technology.
Subscribe to our channel to stay updated with all the latest information about Food and Beverage (F&B) trends, industry news, and exciting interviews with thought leaders who are shaping the future of the food service industry.
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Stay tuned for more captivating discussions, inspiring stories, and valuable insights that will fuel your passion for the food service industry.Learn how our restaurant management solutions help your restaurant business keep costs under control.
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Welcome to another episode of the Food Service Growth Show, where we bring you insights from industry leaders who are driving positive change in the world of food service.
In this episode, Carl Jacobs, CEO of Apicbase is seating down with a special guest, Kaj TΓΆrΓΆk, the CSO of Max Burgers, a renowned Swedish burger brand that has been at the forefront of the sustainability movement.
One aspect that separates Max Burgers is its commitment to a climate-positive approach.
So, together, they will talk about...
β How sustainability increases Max Burger's sales by 900%
β What's greenwashing and green hush?
β What does it mean to have a climate-positive menu?
β Why is going climate positive essential now?
β How Max Burger's achieved an impressive ROI of 10 to 1
β What drives success in sustainability?
β What's the secret behind Max Burger's impressive ROI?
β How Max Burger achieved such minimal waste of just 1%
One of the key topics discussed is how sustainability has increased Max Burger's sales by a staggering 900%. Kaj sheds light on the strategies and initiatives that Max Burgers has implemented to engage customers and drive their sustainable dining experience.
Kaj explains what it means to have a climate-positive menu and how Max Burgers has taken proactive steps to reduce its environmental impact. By incorporating sustainable food practices and sourcing ingredients responsibly, they have not only made a positive contribution to the planet but have also seen a significant boost in customer loyalty and satisfaction.
With the urgency to address climate change becoming more apparent, Kaj emphasizes why going climate positive is essential now. He shares the benefits and challenges that Max Burgers faced during their sustainability journey and how they managed to achieve an impressive ROI of 10 to 1.
The conversation delves into the various factors that contribute to the success of sustainability initiatives and how they align with Max Burgers' overall business strategy.
Throughout the discussion, Kaj reveals the secret behind Max Burgers' impressive ROI, which lies in its ability to strike a balance between sustainability and profitability.
He discusses how they have leveraged innovative technologies and practices to optimize operations, reduce waste, and drive efficiency, all while maintaining the highest quality standards in their food offerings.
Thank you for tuning in to the Food Service Growth Show.
If you enjoyed this episode, please like, share, and subscribe to our channel for more insights into the latest trends and innovations in the food industry.Learn how our restaurant management solutions help your restaurant business keep costs under control.
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Welcome to another exciting episode of the Food Service Growth Show- How To Develop A Successful Restaurant Concept: The Ultimate Guide By Reoewein Niesten.
In this episode, we have a special treat for you as we dive into the world of restaurant concept development. Join us as Carl Jacobs, CEO of Apicbase, sits down with the esteemed Reoewein Niesten, Founder & CEO of Conceptional, to explore the ins and outs of creating a successful restaurant concept.
Get ready for the ultimate guide on how to develop a successful restaurant concept and fuel restaurant growth, all while leveraging the power of technology in restaurants.
In this captivating episode, Carl and Reoewein leave no stone unturned as they unravel the secrets behind building a solid foundation for success in the food and beverage industry.
Throughout the discussion, our experts will tackle a wide range of topics related to restaurant concept development. They will shed light on
β How to develop a successful restaurant concept
β How a solid foundation drives success in F&B
β How to address customer challenges,
β How has the F&B sector progressed over 10 years
β How technology adoption is reshaping the F&B industry
β Is sustainability addressed on a global level?
β The secrets of making an F&B business successful
Carl and Reoewein will take a deep dive into the evolution of the food and beverage sector over the past decade, highlighting the role of technology in restaurants.
Gain a comprehensive understanding of how the industry has progressed and adapted to changing consumer demands while embracing technology's power to drive efficiency and foster restaurant growth.
Explore the trends that have shaped the F&B landscape and learn how to stay ahead of the curve in an ever-evolving market.
As always, we have plenty of insightful tips, real-world examples, and practical advice to share for restaurant growth. Whether you're interested in developing a brand-new restaurant concept or looking to revamp your existing establishment, this podcast episode is packed with actionable insights to help you achieve your goals and drive restaurant growth.
Be sure to subscribe to our channel to stay updated on all the upcoming episodes of the Food Service Growth Show.
We have an exciting lineup of industry experts and thought leaders who will be sharing their invaluable wisdom and experiences related to restaurant concept development, technology in restaurants, and driving restaurant growth.
From menu engineering and customer service excellence to operational efficiency and marketing strategies, we've got you covered.Learn how our restaurant management solutions help your restaurant business keep costs under control.
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Welcome to another exciting episode of the Food Service Growth Show- Jonas Reinholdsson's journey of scaling O'Learys from 0 to over 100 locations.
In this episode, we have the pleasure of sitting down with Jonas Reinholdsson, the remarkable founder of O'Learys, a renowned sports bar chain that has taken Sweden and beyond by storm. Join us as we delve into Jonas Reinholdsson's inspiring journey of scaling O'Learys from ground zero to an impressive network of over 100 locations.
Scaling a restaurant business from a single location to multiple establishments is a challenging task, but Jonas Reinholdsson has managed to accomplish this feat with remarkable success.
Throughout this episode, we will uncover...
β How to scale your restaurant from 1 location to multiple locations
β What's the power of networking in the restaurant industry
β What's the role of belief in launching a restaurant
β O'Learys journey from one location to multiple locations
β How to balance quality and quantity in a restaurant industry
β Why it's important to find the right partner in your business
Launching a restaurant requires a deep-rooted belief in your vision, and we will discuss the pivotal role belief played in Jonas Reinholdsson's journey. Jonas will share his take on how he turned his passion for restaurants, sports, great food, and a unique dining experience into a thriving business.
We'll also explore O'Learys' journey from its humble beginnings as a single location to the impressive multi-location chain it is today. Jonas Reinholdsson will share his experiences and provide valuable advice on the strategic decisions, operational adjustments, and branding initiatives that allowed O'Learys to capture the market and expand its reach.
As we delve deeper into the topic of scaling, we'll address the critical aspect of balancing quality and quantity. Maintaining consistent quality across multiple locations can be a daunting task, but it's essential for ensuring customer satisfaction and building a strong reputation. Jonas Reinholdsson will share his wisdom on how O'Learys managed to strike this delicate balance and deliver exceptional experiences to guests at every location.
Another vital aspect of scaling a restaurant is finding the right partners to support your business. We will explore the importance of selecting partners who align with your values, complement your strengths, and contribute to your growth trajectory. Learn from Jonas Reinholdsson's experience in identifying and collaborating with the right individuals and organizations that propelled O'Learys' expansion.
Join us now as we embark on an engaging conversation with Jonas Reinholdsson, the mastermind behind O'Learys' phenomenal growth.
Subscribe to our channel to stay updated with all our upcoming episodes.Learn how our restaurant management solutions help your restaurant business keep costs under control.
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Welcome to the latest episode of the Food Service Growth Show- How to streamline restaurant operations with tech implementation.
In this episode, we sit down with the industry expert to discuss the digitization journey of restaurant businesses and how tech implementation can improve your restaurant business.
Our guest for this episode is Brett Smith, VP of Customer Success at Planday, a workforce management platform for shift-based businesses.
During the podcast, Carl and Brett discuss the challenges that restaurants face when it comes to technology adoption. For example, some restaurant owners may be resistant to change and may be hesitant to invest in new technology due to cost concerns or concerns about the impact on their business operations.
So in this episode, we will explore...
β How to streamline restaurant operations with tech implementation.
β Digitization journey- from spreadsheets to advanced tech
β How technology can improve your restaurant business
β The key to successful tech implementation in your restaurant business
β Top tips for a successful tech implementation
β Why restaurants should consider adopting technology?
The hospitality industry is constantly evolving, and technology has become a crucial part of it. By adopting the right technology solutions, restaurants can improve their bottom line, boost productivity, and enhance customer experiences.
Brett emphasizes that the cost of not adopting technology can be even higher in terms of lost productivity, increased labor costs, and missed opportunities for growth. In addition, with the right restaurant technology solution, businesses can save time, reduce waste, and increase revenue.
Brett also talks about the importance of involving all stakeholders in the decision-making process when it comes to technology adoption. This includes not only owners and managers but also staff members who will be using the technology on a daily basis.
Carl and Brett also stress the importance of choosing the right technology solution for your food and beverage business. There are many different food and beverage technology solutions available for restaurants, from inventory management software to staff scheduling tools to mobile ordering platforms. It's important to choose a solution that is tailored to your specific business needs and that can integrate seamlessly with your existing systems.
This episode also covers the latest trends in restaurant technology, including the growing popularity of mobile ordering and delivery apps, the use of data analytics to optimize operations and improve the customer experience, and the use of artificial intelligence and machine learning to automate repetitive tasks and improve accuracy.
Don't forget to subscribe to our channel to stay updated on our latest content.Learn how our restaurant management solutions help your restaurant business keep costs under control.
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Welcome to another episode of the Food Service Growth Show- How To Reduce Food Waste In Your Restaurants.
In this episode, our guest is Franco Prontera, the country manager of Too Good To Go.
The food and beverage industry is a significant contributor to food waste. According to the United Nations Food and Agriculture Organization, one-third of all food produced in the world is wasted, and the hospitality sector accounts for 14.5% of that waste. In a world where one in nine people are malnourished, this level of waste is unacceptable.
The impact of food waste on us cannot be overstated. Not only is it a moral issue, but it also has significant economic and environmental consequences. The economic impact is particularly significant for restaurants, where food waste can account for up to 10% of their costs.
So in this episode, we will explore
β How to manage food waste
β What is the impact of food waste on our environment
β What are the innovations to fight food waste
β How technology can help you fight food waste
Franco Prontera shares his experience working for Too Good To Go, an app that connects restaurants with consumers looking to purchase surplus food at a discounted price. The app has been incredibly successful in Europe, where it has over 25 million users and has saved over 55 million meals from being wasted.
He also shares his insights into the innovations that are being developed to combat food waste. He explains how Too Good To Go's innovative app has helped restaurants to reduce their waste by selling surplus food to customers. Other innovations include the use of food waste as a raw material for new products, such as bioplastics and fertilizers.
Carl Jacobs and Franco Prontera discuss the ROI of preventing food waste. They explain that reducing food waste can have a positive impact on a restaurant's bottom line. For example, by reducing food waste, restaurants can save on food costs, improve their reputation, and attract more customers. They also discuss how preventing food waste can help businesses to become more sustainable, which is becoming increasingly important to consumers.
Franco also explains how Too Good To Go's app has been a game-changer for restaurants looking to reduce their waste. He discusses the importance of data and analytics in helping restaurants identify where they can make improvements to reduce their waste.
Listen to the full episode to know more about the innovations that are being developed to combat food waste, as well as the economic and environmental benefits of reducing food waste.
Don't forget to subscribe to our channel to stay updated on our latest content.Learn how our restaurant management solutions help your restaurant business keep costs under control.
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Welcome to this episode of the Food Service Growth Show, where we have a very special guest joining us today, Stephan Leuschner from Rational, a popular German kitchen equipment manufacturing company.
Stephan is a seasoned industry expert known for his popular Trendtalks on Youtube, where he talks with industry leaders from around the world. With extensive experience in the food and beverage sector, he's here to discuss the new delivery concepts that are taking the industry by storm.
In this episode, Carl and Stephan delve deep into the new delivery concepts, uncovering the key drivers for success and discussing which type of companies will win the battle for market share.
The rise of delivery has been nothing short of phenomenal in recent years, and it has been propelled even further by the pandemic. With consumers looking for more convenient and safer ways to dine, the delivery has become a go-to option for many.
However, with so many players in the market, it can be difficult to stand out and make a name for yourself. Carl and Stephan discuss the evolution of off-premise dining and how innovation in crisis can help you differentiate yourself from the competition. Stephan shares valuable insights on how to stand out in a ghost kitchen market, which is becoming increasingly popular in the food delivery space.
One of the key takeaways from this episode is the importance of understanding the risks that delivery markets have. While delivery can be a lucrative business, it also comes with its fair share of risks, such as food safety concerns, delivery delays, and quality control issues.
With the rise of delivery and ghost kitchens, it's clear that off-premise dining is here to stay. But what does the future hold for this segment of the industry? Stephan shares his predictions and insights on where off-premise dining is headed, and how you can position yourself to take advantage of the opportunities that lie ahead.
Throughout the episode, Stephan provides practical advice and actionable insights for companies looking to succeed in the off-premise dining space. He offers tips on everything from concept and pricing to marketing and customer service, giving listeners a comprehensive guide to building a successful off-premise dining business.
If you are a cloud kitchen or ghost kitchen owner, listen to this episode NOW as it is packed with valuable insights and information for anyone looking to succeed in the delivery space.Learn how our restaurant management solutions help your restaurant business keep costs under control.
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Welcome to the latest episode of our podcast the Food Service Growth Show where we bring you an insightful conversation with industry experts on the trends and issues shaping the food industry today.
In this episode 'From Crisis to Comeback: What Lies Ahead For European Restaurants?', we have Carl Jacobs, CEO of Apicbase in conversation with Maria Castroviejo, Senior Analyst of Consumer Foods at Rabobank.
Over the next 45 mins, Carl and Maria take a deep dive into some of the key trends and issues that are currently impacting the food industry. They explore the challenges faced by food businesses in staying competitive and discuss some of the innovative strategies being used to overcome these challenges.
One of the biggest trends affecting the food industry is that food businesses are grappling with inflation. Carl and Maria delve into the root causes of inflation in the industry and discuss the strategies that businesses can use to mitigate the impact of rising costs. They explore how businesses can improve their procurement practices, optimize their menus, and streamline their operations to reduce costs and maintain profitability.
Another key topic discussed is the increasing importance of technology in restaurant operations. Carl and Maria discuss the impact of technology on various aspects of the industry, such as supply chain management, food safety, and customer experience. They explore how technology is changing the way restaurants operate and how businesses can leverage technology to stay ahead of the curve.
Throughout the conversation, Carl and Maria draw on their extensive industry experience to share insights and best practices that businesses can use to navigate these challenges. They discuss how businesses can use data analytics and market research to better understand consumer preferences and stay ahead of the competition. They also explore the importance of sustainability and how businesses can adopt sustainable practices to meet the evolving needs of consumers.
If you want to stay ahead of the situation of economic downturn, inflation, recession and war, this podcast is a must-listen
It will help you gain a deeper understanding of the key trends and issues impacting the food industry today. Whether you are a food business owner, franchise owner, or simply someone who is passionate about food, you will find valuable insights and actionable strategies that you can apply to your own business or career.
So, tune in now and join Carl and Maria as they take you on a fascinating journey through the world of food.Learn how our restaurant management solutions help your restaurant business keep costs under control.
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In this episode of the Food Service Growth Show, Carl Jacobs, CEO of Apicbase and Carl Orsbourn, COO at Juicer and co-author of the bestselling book 'Delivering The Digital Restaurant' dive deep into the world of digital restaurants and share their expert insights on how to succeed in the age of technology.
The episode kicks off with a discussion of what it truly means to be a digital restaurant. From having a website to being present on social media and third-party delivery platforms, Carl explains how embracing technology can revolutionize your business.
But with the benefits of digitalization come some unique challenges, such as getting noticed in a crowded online marketplace. Luckily, Carl has got you covered with some top-notch marketing strategies. Whether it's using social media or digital marketing, he shares actionable tips to help you stand out from the competition.
As the conversation flows, they delve into operational challenges, such as managing orders and deliveries. They share best practices for streamlining your virtual operation, from managing inventory and staffing to partnering with delivery platforms.
One of the most crucial aspects of digital success is achieving digital maturity. But what does this mean? Simply put, it's the point at which your restaurant has fully embraced the digital revolution and is utilizing technology to its fullest potential. To help you reach this milestone, Carl highlights key signs to look out for, such as a well-designed website, a strong social media presence, and streamlined operations.
Throughout the episode, they provide expert insights and actionable advice, as well as emphasize the importance of adaptability in the ever-changing landscape of the restaurant industry.
So, whether you're a seasoned pro or just starting out in the restaurant world, this episode "From Surviving to Thriving: Discover the Key to Succeeding in the Age of Digital Restaurants" is a must-listen for anyone looking to thrive in the digital age.
Listen to it now to discover the key to succeeding in the world of digital restaurants and revolutionizing your business today!Learn how our restaurant management solutions help your restaurant business keep costs under control.
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In this episode of our podcast, we delve into the challenges and opportunities of scaling a restaurant brand. Opening and running a single restaurant is already a difficult task, but when you want to take your brand to multiple locations, it requires a whole different level of planning and coordination. The goal is to make sure that each location is consistent with the original and that your brand is protected.
Our guests, Carl Jacobs, CEO of Apicbase, and Henrik Mattsson, the mastermind behind the rapid expansion of the famous Swedish burger brand, BrΓΆdernas, bring their years of experience scaling several food service brands to the table. They share their insights on concept development, training, partnerships, standard operating procedures, and technology.
Listen to it as they discuss the importance of having a clear brand identity, how to maintain consistency across multiple locations, and the role of technology in streamlining operations and enhancing the customer experience. With their expert advice, you'll be able to navigate the complexities of scaling your restaurant brand with confidence.Learn how our restaurant management solutions help your restaurant business keep costs under control.
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The second episode of the Food Service Growth Show is here!
In this episode, Carl Jacobs, CEO of Apicbase sits down with Daniel Spinath, Founder of CrΓͺpeaffaire. They discuss the challenges and strategies for developing a strong brand identity that can be rolled out broadly while remaining locally sensitive.
Daniel, who has experience in scaling up from two stores to multiple outlets, shares his insights on the difficulties he faced during the expansion process. He explains why it's crucial to differentiate between a group and a chain and why that distinction matters in the long run.
As the conversation progresses, Daniel and Carl delve into the importance of cultural fit when it comes to locations, staff, and partners. They emphasize the need for consistency in brand messaging and customer experience, while also recognizing the unique characteristics of each location.
One of the major challenges faced by restaurant owners today is the search for the holy grail in technology. Daniel and Carl discuss the various technological solutions available for streamlining operations and enhancing customer experience. They also touch upon the need to balance technological advancements with a human touch, especially in the food service industry.
Daniel shares his experience with implementing different technologies in his own business, including point-of-sale systems, customer feedback tools, and data analytics platforms. He emphasizes the importance of choosing the right technology partner who understands the unique needs of the food service industry.
Throughout the episode, Daniel shares practical tips and strategies for developing a strong brand identity that can be scaled up while remaining true to the local community. They stress the importance of investing in relationships with employees, customers, and partners and building a brand that reflects the values of the community it serves.
This episode is a must-watch for anyone interested in scaling up their food service business while maintaining a strong brand identity.
So grab your popcorn and get ready for another informative and engaging episode of the Food Service Growth Show!Learn how our restaurant management solutions help your restaurant business keep costs under control.
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Welcome to the first episode of The Food Service Growth Show.
In this episode, we're excited to be joined by Christian Mouysset, Co-founder of Hummus Brothers and Tenzo, as he shares his insights and experiences on scaling from one location to multiple locations and running day-to-day operations.
As any restaurant owner knows, expanding from one location to multiple locations can be a daunting challenge. There are many factors to consider, from maintaining consistent quality and customer experience to managing logistics and overhead costs. Christian Mouysset knows this all too well, having successfully grown his own restaurant chain, Hummus Brothers from a single location to multiple locations.
In this podcast, Carl and Christian dive into the challenges of scaling a restaurant chain and discuss the strategies that have helped Christian achieve success. One key theme throughout the conversation is the importance of optimizing processes. Christian emphasizes the need to streamline operations and eliminate waste wherever possible, to ensure that each location is running as efficiently as possible.
Christian also shares his insights on which key performance indicators (KPIs) to focus on when managing multiple locations. He stresses the importance of tracking metrics such as sales per labor hour and food cost percentage, to ensure that each location is profitable and sustainable.
Another topic that Carl and Christian explore is menu development. Christian shares his experiences with developing menus that are both delicious and scalable and discusses why reducing the number of ingredients used has been a game-changer for his restaurants. By simplifying the menu, Christian has been able to improve consistency and reduce waste, while still offering a variety of options for his customers.
Throughout the podcast, Carl shares practical tips and insights for restaurant owners who are looking to scale their businesses. From the importance of maintaining consistent branding across multiple locations, to the benefits of investing in training and development programs for staff, there's plenty of valuable information for anyone looking to grow their restaurant chain.
If you are looking to take your restaurant business to the next level, this podcast episode is packed with practical advice and inspiration.
So grab a coffee, sit back, and enjoy the first episode of The Food Service Growth Show!Learn how our restaurant management solutions help your restaurant business keep costs under control.
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