Islam Ahmed shares his experience in the restaurant industry and his passion for running great operations. He discusses his time with Chipotle and what he believes has contributed to their recent struggles. Tommy gets a little bit of a different perspective from a less seasoned restaurant industry evangelist.
In this episode of the OrderUp Show Erik interviews Co-founder and COO of Tom and Chee, Corey Ward. Corey shares his story about how he first got into the restaurant industry as a kid. His first job out of college coloring comic books. To draining his bank account and spending his rent money to setup a tent on Fountain Square in Cincinnati to sell grilled cheese and tomato soup to ice skaters. This of course led to the successful restaurant concept, Tom and Chee.
This week’s interview is with Tom Moxcey, former CEO of Rock Bottom, Old Chicago’s and Charlie Browns. Tom talks about his amazing career starting in Boulder, CO in 1970 through today where he is a restaurant gun for hire that will come in and fix broken restaurants by actually managing them, not just consulting and moving to the next project. Tom spends some time talking about the prestige of working at restaurants and how he feels that has been degraded over time and some of what he believes will be the unintended consequences of the current minimum wage increases. This is a great interview that you don’t want to miss.
To contact Tom, you can reach him through LinkedIn at by clicking here.
In this episode, Tommy Y interviews Don Fox CEO of Firehouse Subs. Firehouse has 1016 locations around the world. Don talks about his career path, what they are working on at Firehouse and the government mandated wage increases around the country.
On this episode of OrderUp – The Restaurant Ops Show Tommy interviews Doug Davis, COO and Co-Founder of the BEC Group.
Doug shares his journey in the restaurant industry from starting out at McDonald’s as a kid and meeting the Zaxby’s owners while waiting tables to where he is now with the BEC Group. Check it out below.
Please enjoy this interview with Chef David Buchanan. Chef David is a working Chef at the Blackfish restaurant in northern Washington. He also runs www.chef-resources.com and the moderates the chef resources group on Linkedin.
Ari Weinzweig fell into the restaurant industry in the early 80’s because he didn’t want to move home after college and wasn’t particularly fond of driving a cab.
His business started out with a deli and has now grown to a community of 15 businesses under the Zingerman’s brand including a mail order service, creamery, a farm, business training, a publishing company, and even an annual bacon camp. All these unique businesses reside in Ann Arbor, MI.
Ari is a very interesting guy with an interesting belief system that affects every aspect of his life, professional and non-professional. Check out his visit to the OrderUp Podcast last week below.
In this episode of, OrderUp – The Restaurant Ops Podcast, Erik sits down with Adam Frager a St. Louis restaurateur and entrepreneur.
Adam is one of the founders/owners of Blood & Sand and Death In The Afternoon, both amazing restaurants here in St. Louis. He is also a founder of Brigade Society POS that was born out of his own frustrations with the available solutions at the time. He brings a great perspective on the industry including craft cocktails and make sure you stick around until the end for the great story about ODB’s (Old Dirty Bastard) last performance ever. It’s very funny!
Check out our 2nd interview podcast where Tommy sits down with John Lewis, Owner at Denver Food Group.
John has spent the last 15 years working in the Food and Beverage Industry, both CPG and Foodservice, in several different capacities, including Brand Management, Research and Development, Innovation, Culinary, and Purchasing. Most recently he worked for Wendy’s and Heinz Foodservice.
John has a passion for helping companies develop and refine their positioning to ensure they are staying relevant and differentiated.
Denver Food Group helps their clients build the most craveable products in the world while remaining affordable. By combining culinary experience and research experience, Denver Food Group are able to give greater direction to Marketing and Product Development teams in the Food and Beverage Industry.
Ron Ruggless posted a great article in NRN this week about how you can pay money to purchase 30-minute Lure Models and install them by a PokeStop location, which could be close to your restaurants, this will entice Pokemon Goplayers to come to your area. If you are interested in learning how to purchase and run those Lure Models, click here.
First, off let us answer this question; what the hell is Pokemon Go? Pokemon Go is a very creative game that uses GPS and your phone’s camera to play. You go and walk around the world and play the game. Because the game knows where you are, they put Pokemon for you to catch in your local area. The reason you care about Pokemon Go is that it had over 15 million downloads in the first week and counting, it is an app phenomenon.
Watch the Pokemon Go Demo Video
The reason you especially care as a restaurant owner is that they have put a lot of these PokeStop’s close to restaurants, and you can pay to have the game bring more players into your area for short periods of time.
The question I’m posing is should you try to capitalize off of PokemonGo? Things to consider:
Does it make sense for your restaurant?
I don’t think this makes sense for every concept. Obviously, if you are the Capital Grill or some other high-end restaurant, I don’t know that a van full of 3rd graders and their mom is your target customer.
I think this could be perfect for quick serve restaurants and fast food.
There are a ton of millennials playing the game as well, so consider trying to reach them.
Are you close to a PokeStop?
One way to find out is to play the game or find someone on your team that plays the game and ask them to figure it out.
Are you set-up to handle a bunch of new customers that may not want to stop for a long time to dine?
Grab and go or quick serve restaurants have an advantage.
Any restaurant can make an impromptu beverage or grab and go station to handle these types of customers, get creative.
If you are close to a PokeStop; who is primarily playing the game in your area?
I live in the suburbs, and most of the people playing in my area are kids, we have seen several vans full of kids with their phones playing. From what I’ve read in cities it is older kids and adults playing.
It might just take a person to stand outside and watch the people playing; you should be able to tell easily because they will be looking at their phones and going to the same spot in your parking lot or near your location.
Do you have to pay to capture Pokemon Go players?
If you have a popular PokeStop close to your restaurant, you may be able to catch Pokemon Go players with a banner or by handing out coupons and not need to pay money to lure them to the area through the game.
Only you can decide if capturing Pokemon Go players are possible or worth your time. This game is exploding right now but it could be a fad, or we could all be talking about how we are still playing it five years from now. This has to be decided on a restaurant by restaurant basis. I can tell you that you need to strike today if you are going to try to capture these guys, so don’t make your marketing plans super elaborate. Just execute and see what happens.
Also, if you do start capturing a lot of business from these players then please comment because I and the rest of the readers would love to hear about it.
If you want to learn how to pay to lure Pokemon Go players to your area, check out Ron’s article.