Behind every successful technology decision is a simple question: does it actually make the operation better? Jeremy Julian, a veteran of the restaurant technology industry with more than 30 years of experience and the host of his own show for over a decade, steps...
Some people talk about ideas. Others build them. Ilias Pappas, founder of Athenian Hospitality, describes himself as a doer, and his journey proves it. After moving from Lamia, Greece to Lexington, Kentucky as a teenager to attend the University of Kentucky, a passion...
Every restaurant operation has blind spots. It’s spotting them before they hit the customer experience that can be a challenge. As digital ordering keeps influencing restaurant operations, brands are under constant pressure to make order pickup faster, more accurate,...
How do you design a foodservice operation when the traditional way of doing things no longer makes sense? Jeff Delahunt, a foodservice leader with more than 23 years of experience at Dayton Children’s Hospital, faced exactly that challenge while helping shape...
Why do some restaurants become local institutions while others disappear within a few years? For Michael King, founder of Monell’s in Nashville, the answer isn’t found in a business textbook. It’s built through resilience, tough decisions, and an...
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