Latest from Restrocast 🎙️
Would you order more if nobody was watching?
Eric Knott, CEO of TikiTaco, shares an interesting observation about kiosk ordering. Some guests feel more comfortable adding extra food to their order when they don't have to say it out loud to another her check averages on kiosks.
In his conversation with Ashish Tulsian on Restrocast, Eric explores the role of technology in shaping guest behavior, alongside his approach to building a restaurant brand with the right tools and a strong operational foundation.
🎧 Listen to the full conversation: restroworks.com/restrocast/eri…
#Restrocast #Restroworks #Customer #Tech
Would you order more if nobody was watching?
Eric Knott, CEO of TikiTaco, shares an interesting observation about kiosk ordering. Some guests feel more comfortable adding extra food to their order when they don't have to say it out loud to another her check averages on kiosks.
In his conversation with Ashish Tulsian on Restrocast, Eric explores the role of technology in shaping guest behavior, alongside his approach to building a restaurant brand with the right tools and a strong operational foundation.
🎧 Listen to the full conversation: restroworks.com/restrocast/eri…
#Restrocast #Restroworks #Customer #Tech
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✨🪔 The festive spirit is shining bright at Restroworks!
May this Diwali fill our lives with happiness, prosperity, and new opportunities.
Wishing everyone a bright and prosperous Diwali from all of us at Restroworks! ❤️
#HappyDiwali #Diwali2026 #TeamRestroworks
May this Diwali fill our lives with happiness, prosperity, and new opportunities.
Wishing everyone a bright and prosperous Diwali from all of us at Restroworks! ❤️
#HappyDiwali #Diwali2026 #TeamRestroworks
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From Restrocast 🎙️
For Chris Incorvati, CTO at Jack’s Family Restaurants, the best technology investments start with understanding the needs of the operation.
At Jack’s, that means improving drive-through speed, introducing kiosks to ease in-store queues, and making ordering s.
Chris joins Ashish Tulsian to discuss his journey through restaurant technology, his experience bringing innovations to Panera, and how he sees technology in the realities of restaurant operations.
🎧 Listen to the full conversation on Restrocast: restroworks.com/restrocast/chr…
#Restrocast #Restroworks #Technology
For Chris Incorvati, CTO at Jack’s Family Restaurants, the best technology investments start with understanding the needs of the operation.
At Jack’s, that means improving drive-through speed, introducing kiosks to ease in-store queues, and making ordering s.
Chris joins Ashish Tulsian to discuss his journey through restaurant technology, his experience bringing innovations to Panera, and how he sees technology in the realities of restaurant operations.
🎧 Listen to the full conversation on Restrocast: restroworks.com/restrocast/chr…
#Restrocast #Restroworks #Technology
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Staff scheduling can take up hours of a café manager’s week. And the work rarely ends once the roster is ready.
Shift swaps, time-off requests, unexpected absences, and changing customer demand all call for adjustments.
This blog looks at employee scheduling through a café POS ook at automated scheduling, demand-based staffing, labor cost tracking, and payroll integration.
➡️ Read the full guide: restroworks.com/blog/restauran…
#Restroworks #POS #EmployeeScheduling
Shift swaps, time-off requests, unexpected absences, and changing customer demand all call for adjustments.
This blog looks at employee scheduling through a café POS ook at automated scheduling, demand-based staffing, labor cost tracking, and payroll integration.
➡️ Read the full guide: restroworks.com/blog/restauran…
#Restroworks #POS #EmployeeScheduling
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From Restrocast 🎙️
One mentor’s decision can change the course of a career.
For John Peyton, CEO of Dine Brands Global, that moment came when his mentor at Starwood Hotels moved him into franchising, an area he knew little about. That leap helped shape his career and eventual ny behind Applebee’s and IHOP.
In this episode, John tells Ashish Tulsian about the career move into franchising, his transition from operations to brand leadership, and his experience stepping into the CEO role.
🎧 Listen to the full conversation on here: restroworks.com/restrocast/joh…
#Restrocast #Restroworks #Franchising #Leadership
One mentor’s decision can change the course of a career.
For John Peyton, CEO of Dine Brands Global, that moment came when his mentor at Starwood Hotels moved him into franchising, an area he knew little about. That leap helped shape his career and eventual ny behind Applebee’s and IHOP.
In this episode, John tells Ashish Tulsian about the career move into franchising, his transition from operations to brand leadership, and his experience stepping into the CEO role.
🎧 Listen to the full conversation on here: restroworks.com/restrocast/joh…
#Restrocast #Restroworks #Franchising #Leadership
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A great restaurant idea can get people excited. A solid business plan gives them a reason to invest.
Your menu, location, staffing, operating costs, and revenue projections all shape the business you’re building. A restaurant business plan brings these decisions together before .
Our latest guide breaks down the key sections to include, along with common mistakes that can weaken your plan when seeking funding.
👉Read the blog: restroworks.com/blog/restauran…
Your menu, location, staffing, operating costs, and revenue projections all shape the business you’re building. A restaurant business plan brings these decisions together before .
Our latest guide breaks down the key sections to include, along with common mistakes that can weaken your plan when seeking funding.
👉Read the blog: restroworks.com/blog/restauran…
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From Restrocast 🎙️
Eric Slaymaker of Wingers Alehouse sees guest reviews as a valuable source of insight into restaurant performance.
In his conversation with Ashish Tulsian, Eric Slaymaker shares his approach to customer feedback across his franchise locations, where his team experiences to spot recurring issues with service, food quality, and ticket times.
He also shares the story behind Wingers’ evolution into the Alehouse model and his understanding of franchisee autonomy, brand consistency, and sustainable growth.
🎧 Check out the episode: restroworks.com/restrocast/eri…
#Restrocast #Restroworks #CustomerFeedback
Eric Slaymaker of Wingers Alehouse sees guest reviews as a valuable source of insight into restaurant performance.
In his conversation with Ashish Tulsian, Eric Slaymaker shares his approach to customer feedback across his franchise locations, where his team experiences to spot recurring issues with service, food quality, and ticket times.
He also shares the story behind Wingers’ evolution into the Alehouse model and his understanding of franchisee autonomy, brand consistency, and sustainable growth.
🎧 Check out the episode: restroworks.com/restrocast/eri…
#Restrocast #Restroworks #CustomerFeedback
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Bakery recipes change. Allergen information needs to keep up.
When ingredients, suppliers, or preparation practices change, the information behind your allergen declarations needs to stay accurate, too.
That takes coordination across your bakery’s purchasing, recipe management, g processes.
Explore practical ways to strengthen allergen management and reduce cross-contact in your bakery.
👉 Give it a read: restroworks.com/blog/managing-…
#Restroworks #Bakery #InventoryManagement
When ingredients, suppliers, or preparation practices change, the information behind your allergen declarations needs to stay accurate, too.
That takes coordination across your bakery’s purchasing, recipe management, g processes.
Explore practical ways to strengthen allergen management and reduce cross-contact in your bakery.
👉 Give it a read: restroworks.com/blog/managing-…
#Restroworks #Bakery #InventoryManagement
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From Restrocast 🎙️
As an entrepreneur, your business often comes home with you.
Abdulrhman Almobarak, founder and chairman of Maqloba, talks about the shift from following a role to carrying the responsibility for every part of a business, especially in its early years.
In his h Tulsian on Restrocast, he also shares the thinking behind Maqloba, building a rice brand for the QSR market, and why he’s taking a measured approach to franchising.
🎧 Listen to the full conversation on Restrocast: restroworks.com/restrocast/abd…
#Restroworks #Restrocast #Entreprenuership
As an entrepreneur, your business often comes home with you.
Abdulrhman Almobarak, founder and chairman of Maqloba, talks about the shift from following a role to carrying the responsibility for every part of a business, especially in its early years.
In his h Tulsian on Restrocast, he also shares the thinking behind Maqloba, building a rice brand for the QSR market, and why he’s taking a measured approach to franchising.
🎧 Listen to the full conversation on Restrocast: restroworks.com/restrocast/abd…
#Restroworks #Restrocast #Entreprenuership
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Your ice cream shop’s POS can tell you a lot more than how much you sold today.
It can help you track stock, understand customer buying patterns, monitor performance across outlets, and keep your business data connected.
And with cloud access, you don’t need to be standing at ’s happening.
Our latest blog breaks down cloud-based POS advantages for ice cream shops.
👉 Read here: restroworks.com/blog/cloud-bas…
#Restroworks #PointofSale #IceCreamShop
It can help you track stock, understand customer buying patterns, monitor performance across outlets, and keep your business data connected.
And with cloud access, you don’t need to be standing at ’s happening.
Our latest blog breaks down cloud-based POS advantages for ice cream shops.
👉 Read here: restroworks.com/blog/cloud-bas…
#Restroworks #PointofSale #IceCreamShop
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From Restrocast 🎙️
“We are not trying to tell you that it is healthy for you. It’s a guilt-free indulgence.”
That’s how Shreh Madan describes the thinking behind Burgrill’s positioning. Grilled burgers sit at the center, but the brand has built out the menu with bowls, salads, in options, and lighter drinks.
In this episode, Shreh gets into the thinking behind the brand, along with the realities of franchising, unit economics, product development, and scaling Burgrill to 69 stores.
🎧 Listen here: restroworks.com/restrocast/shr…
#Restrocast #Restroworks #HealthyMenu
“We are not trying to tell you that it is healthy for you. It’s a guilt-free indulgence.”
That’s how Shreh Madan describes the thinking behind Burgrill’s positioning. Grilled burgers sit at the center, but the brand has built out the menu with bowls, salads, in options, and lighter drinks.
In this episode, Shreh gets into the thinking behind the brand, along with the realities of franchising, unit economics, product development, and scaling Burgrill to 69 stores.
🎧 Listen here: restroworks.com/restrocast/shr…
#Restrocast #Restroworks #HealthyMenu
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Restaurant expansion doesn’t always mean signing another lease.
A new location is one option. Franchising is another. You can add revenue channels, test a market with a pop-up or food truck, launch a virtual kitchen, or even acquire an existing restaurant.
The interesting part hat actually fits your capital, operations, brand, and growth plans.
We break down the different expansion routes restaurant chains can take, along with what to consider before choosing one in our latest blog.
👉 Read here: restroworks.com/blog/restauran…
#Restroworks #Expansion #ChainRestaurants
A new location is one option. Franchising is another. You can add revenue channels, test a market with a pop-up or food truck, launch a virtual kitchen, or even acquire an existing restaurant.
The interesting part hat actually fits your capital, operations, brand, and growth plans.
We break down the different expansion routes restaurant chains can take, along with what to consider before choosing one in our latest blog.
👉 Read here: restroworks.com/blog/restauran…
#Restroworks #Expansion #ChainRestaurants
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From Restrocast 🎙️
COVID changed what restaurant operators could see.
For Steak ’n Shake, closing the dining rooms revealed costs they had never really measured before, from the extras sitting on tables to everything it took to run the space.
That discovery became part of a ion, including remodeled restaurants, self-order kiosks, and a sharper focus on drive-thru throughput.
In this episode, Jerry Baldwin talks about that transformation, along with the supply chain, vendor relationships, and operational lessons from his four decades in the industry.
🎧Listen to the full conversation: restroworks.com/restrocast/jer…
#Restrocast #Restroworks #RestaurantGrowth
COVID changed what restaurant operators could see.
For Steak ’n Shake, closing the dining rooms revealed costs they had never really measured before, from the extras sitting on tables to everything it took to run the space.
That discovery became part of a ion, including remodeled restaurants, self-order kiosks, and a sharper focus on drive-thru throughput.
In this episode, Jerry Baldwin talks about that transformation, along with the supply chain, vendor relationships, and operational lessons from his four decades in the industry.
🎧Listen to the full conversation: restroworks.com/restrocast/jer…
#Restrocast #Restroworks #RestaurantGrowth
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You can start a food truck for $50,000.
Sounds pretty simple when someone puts it like that. Until you start planning the actual business.
The truck is only the beginning. Your equipment, permits, opening inventory, staffing, insurance, commissary kitchen, and monthly running er much higher.
We broke down the numbers behind starting and operating a food truck in our blog.
👉 Give it a read here: restroworks.com/blog/how-much-…
#Restroworks #Foodtruck #startupcosts
Sounds pretty simple when someone puts it like that. Until you start planning the actual business.
The truck is only the beginning. Your equipment, permits, opening inventory, staffing, insurance, commissary kitchen, and monthly running er much higher.
We broke down the numbers behind starting and operating a food truck in our blog.
👉 Give it a read here: restroworks.com/blog/how-much-…
#Restroworks #Foodtruck #startupcosts
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Latest from Restrocast 🎙️
What makes a burger brand something people can come back to every day?
For Shreh Madan, that question has shaped Burgrill from the beginning. The brand built its identity around grilled burgers, lighter options, and the idea of a “guilt-free ing that positioning is only one part of the story.
In this episode of Restrocast, Shreh talks about building Burgrill, scaling through franchising, managing 69 stores, and the lessons that came with getting there.
🎧 Listen to the full conversation on Restrocast: restroworks.com/restrocast/shr…
#Restrocast #Restroworks #Burgrill
What makes a burger brand something people can come back to every day?
For Shreh Madan, that question has shaped Burgrill from the beginning. The brand built its identity around grilled burgers, lighter options, and the idea of a “guilt-free ing that positioning is only one part of the story.
In this episode of Restrocast, Shreh talks about building Burgrill, scaling through franchising, managing 69 stores, and the lessons that came with getting there.
🎧 Listen to the full conversation on Restrocast: restroworks.com/restrocast/shr…
#Restrocast #Restroworks #Burgrill
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What does a bakery actually make money on?
It’s not always the product that sells the most.
The answer can change once you factor in ingredient costs, preparation time, labor, waste, and pricing. That’s why looking at sales without the cost behind them can give you an looked at the operational and financial levers bakeries can use to protect their margins in our latest blog.
➡️ Read here: restroworks.com/blog/cost-mana…
#Restroworks #costmanagement #bakeries
It’s not always the product that sells the most.
The answer can change once you factor in ingredient costs, preparation time, labor, waste, and pricing. That’s why looking at sales without the cost behind them can give you an looked at the operational and financial levers bakeries can use to protect their margins in our latest blog.
➡️ Read here: restroworks.com/blog/cost-mana…
#Restroworks #costmanagement #bakeries
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Menu engineering gets a lot harder when every concept plays by different rules.
A dish that works beautifully for one brand can have a completely different margin story for another. Different customers, pricing, ingredients, and sales patterns all change the picture.
That’s recipe costs, inventory, and POS data connected starts to matter.
Our latest blog looks at managing menu engineering across multiple restaurant concepts, and the role software plays in turning those decisions into action.
👉 Read here: restroworks.com/blog/managing-…
#Restroworks #MenuEngineering #MultichainRestaurant
A dish that works beautifully for one brand can have a completely different margin story for another. Different customers, pricing, ingredients, and sales patterns all change the picture.
That’s recipe costs, inventory, and POS data connected starts to matter.
Our latest blog looks at managing menu engineering across multiple restaurant concepts, and the role software plays in turning those decisions into action.
👉 Read here: restroworks.com/blog/managing-…
#Restroworks #MenuEngineering #MultichainRestaurant
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Restroworks is heading to FS/TEC 2026! 🚀
Find us on the floor to see how unified restaurant technology can help multi-unit operators simplify operations, cut tech costs, and turn data into smarter decisions.
Want dedicated time with us?
🗓️ Schedule a meeting before the show: c
See you in Grapevine! 🤠
Find us on the floor to see how unified restaurant technology can help multi-unit operators simplify operations, cut tech costs, and turn data into smarter decisions.
Want dedicated time with us?
🗓️ Schedule a meeting before the show: c
See you in Grapevine! 🤠
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From Restrocast 🎙️
COVID was a tough time for restaurants. Amjad Barakat saw an opportunity.
While everyone was pulling back, he opened three restaurants, negotiated low-rent and CapEx deals, and went all in on Dubai’s recovery.
From an unsuccessful food truck to bringing and eventually acquiring the brand globally, Amjad has built his career by staying open to what comes next.
👉 Listen to the full conversation on Restrocast, where he talks about the risks, decisions, and lessons that shaped the business along the way: restroworks.com/restrocast/amj…
#Restrocast #Restroworks #Success #Learnings
COVID was a tough time for restaurants. Amjad Barakat saw an opportunity.
While everyone was pulling back, he opened three restaurants, negotiated low-rent and CapEx deals, and went all in on Dubai’s recovery.
From an unsuccessful food truck to bringing and eventually acquiring the brand globally, Amjad has built his career by staying open to what comes next.
👉 Listen to the full conversation on Restrocast, where he talks about the risks, decisions, and lessons that shaped the business along the way: restroworks.com/restrocast/amj…
#Restrocast #Restroworks #Success #Learnings
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What happened last year can be a pretty good clue for what happens next.
Your restaurant’s historical sales can show recurring demand, busy periods, slow days, popular dishes, and other patterns that help with forecasting.
But restaurants don’t operate on history alone. Weather customer behavior, and promotions can all move demand in a different direction.
Our latest blog looks at how restaurants can use historical data alongside real-time insights to make better predictions.
👉 Read here: restroworks.com/blog/historica…
#Restroworks #forecasting #sales
Your restaurant’s historical sales can show recurring demand, busy periods, slow days, popular dishes, and other patterns that help with forecasting.
But restaurants don’t operate on history alone. Weather customer behavior, and promotions can all move demand in a different direction.
Our latest blog looks at how restaurants can use historical data alongside real-time insights to make better predictions.
👉 Read here: restroworks.com/blog/historica…
#Restroworks #forecasting #sales
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