In this week’s interview, we speak with Ian Garlic, a digital marketing guru. We discuss his experience in restaurants, his dad set up the mass distribution of Gyro’s from Greece back in the 70’s and used to own a restaurant that had a live dolphin show in Wisconsin. We also speak extensively about social media and the strategy that is working best for restaurants right now.
Ian had a few giveaways for the show:
1. Mobile Video Studio Equipment Guide: iangarlic.com/vidgear/
2.Reach out to him at iangarlic.com and mention the show to get his 8 Video Online Course, 2017 Video Marketing Plan, for free.
This episode we speak with George Tinsley II, G2. George is VP and Managing Director of Tinsley Family Concessions, they run restaurants in the Miami, Tampa, and Louisville airports. George’s dad was one of the original KFC franchisees and made his deal directly with Colonel himself. George discusses the challenges of running airport restaurants and building up a family business.
This week we interview Wayne Humphrey, COO of Larkburger. Wayne speaks about how Larkburger is ready to start growing out of the state of Colorado. Wayne also speaks about food consistency across the industry and why it is so hit or miss. If you live in Colorado or Overland Park KS shortly, please check out Larkburger’s open interviews on Walk-in Wednesdays, Wednesday afternoons in each of their restaurants from 2 to 5pm.
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.
Check out the podcast below:
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.
In the interview, Don mentioned Firehouse’s charitable foundation, the Firehouse Subs Public Safety Foundation. Here is the address if you would like to donate: www.firehousesubs.com/firehouse-subs…ty-foundation/
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.
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.