Tableside presented by Harri

Many restaurants still rely on spreadsheets for tracking sales and labor, but there are simpler ways. Jeremy, the Chief Technology Officer at Hatch Insights and the Founder of Central Coast Analytics, joins us to explore alternative methods for performance measurement that can save time and increase efficiency. Discover how Hatch Insights is transforming restaurant management with innovative solut...

Why are so many restaurants going bankrupt? What common factors are driving successful restaurant groups to file for Chapter 11? Derek and Jim dive into the major challenges and recurring themes behind the wave of restaurant closures, offering insights into why so many are struggling to stay afloat.

David Rodolitz and his powerhouse team, including industry legends Gary Vaynerchuk, Josh Capon, and Conor Hanlon, are redefining the restaurant scene. From groundbreaking concepts in New York and Las Vegas to an exclusive members-only dining experience and a high-profile partnership with the US Open Tennis Tournament, David reveals how he leads, innovates, and envisions the future of hospitality.

Ever wondered how leading brands successfully market themselves and their products? Alisha Mills, co-founder of Mothership Marketing, offers fantastic insights into crafting and executing data-driven, goal-oriented marketing strategies that can elevate any brand.

Understanding your guests' experiences is crucial for any business. Shereen and her team at Akira are dedicated to revolutionizing how businesses gather and interpret guest feedback. Their innovative approach ensures efficiency and effectiveness, helping you gain invaluable insights to enhance your customer service and your product offering.

Mistie has experience on both sides of the restaurant industry, as the owner of a wildly popular restaurant group named Oren's Hummus and as the founder of EyeSpy, a mystery shopping service. In this podcast, she discusses her operational strategies, methods for staying current with technological advancements, and techniques for training and retaining staff.

In this episode, we discuss some of the 50+ features and enhancements introduced by OpenTable in 2023. Matt provides fantastic industry knowledge and helpful tips throughout this discussion.

Learn what it takes to manage the training and development of a 90-unit restaurant group. This conversation focused on the unique methods that Walk-On's Sports uses to keep their staff motivated and engaged.

Ever wonder what it's like to run an ice cream shop in the winter? Claire Crowell, Founder and CEO of Hattie Jane's Creamery walks us through topics like seasonality, site selection and management style as it relates to her growing ice cream business.

Kristen has spent over a decade reporting on the dynamic world of restaurant technology. From the rise of giants like DoorDash and Toast, the landscape has transformed significantly since she started. Our conversation delves into Kristen's early days in the field and expands into a variety of topics, including the debate over offering free bread in restaurants. Join us for an engaging discussi...

Seasonal change can be tough for restauranteurs. Costs change, staff schedules need to be adjusted and customer buying patterns are different. This chat between Jim and Derek touches on each of these elements and more.

Join us as we sit down with Troy Hooper, a titan of the hospitality industry with over three decades of experience. Currently leading Pepper Lunch restaurants across North America, Troy shares his extensive insights on scaling restaurant operations, strategic location selection, and effective customer segmentation. Tune in for a deep dive into the world of hospitality with a seasoned expert.

This bonus episode is for restaurant data nerds. Derek and Mark discuss performance measurement within restaurants and why some restaurants get it right while others continue to struggle.

A great chat with Charlie about how he uses social media to tell his story and the story of his business. Charlie is a fantastic example of how content can have a huge impact on your success.

Join us for an enlightening conversation with Monica, an army officer turned COO of KFC, as she dives into her experiences across the restaurant industry. In this episode, Monica contrasts her role as COO of KFC in Thailand with her experiences as COO in the United States, providing unique insights into the dynamics of international management. She also shares invaluable management and retention s...

Poor labor management can ruin a great restaurant. Join us as we discuss methods for measuring and controlling labor cost.

Performance measurement can be tricky but it super important. In this episode, Jim and Derek discuss methods for better performance measurement within restaurants as well as some specific key performance indicators.

We had the pleasure of hosting Danny Klein, the Editorial Director of QSR and FSR magazines. Danny shared his journey into the world of restaurant journalism. He also provided his insights on the current state of the industry, discussing emerging trends and challenges faced by both quick-service and full-service segments. His expertise offered a unique perspective on how the industry is evolving i...

Join us as Amir recounts his journey of founding South Block, now a thriving smoothie business with over 15 locations and ambitious plans for expansion. In this episode, we discuss the unique challenges of scaling a business from one to five locations, and then from five to fifteen. Amir also explains why culture is a pivotal component of South Block's success and how it influences their growt...

Bruce literally wrote the book on restaurant finance. In this episode, we explore the challenges of financial management in the restaurant industry. Bruce offers valuable tips and tricks to help operators maintain profitability and stay financially healthy.

This was a great chat about the complexities of selecting the perfect location for your restaurant. Join us as we discuss site selection, lease negotiations, and the latest technology that aids in these decisions.

Join us as we discuss Jim's involvement with the newly acquired Le Crocodile restaurant in Vancouver. Jim discusses the challenges involved in acquiring and managing an existing concept with existing staff and processes.

Scaling a plant-based taco restaurant takes skill and determination. Kristen and her partners have created an amazing concept that will soon include franchised locations as well as products available in the grocery store. Join us as we discuss the challenges involved in operating and marketing a niche restaurant concept.

Kelly and her team at Restaurants Canada have fought hard for Canadian restauranteurs with respect to policies and taxation. This discussion centred around challenges plaguing the industry as well as some potential solutions related to new technology and processes.

Join us as we chat with Marcus, a veteran executive in the restaurant industry, as he explores how cutting-edge technologies are transforming dining and reshaping tradeshows like the National Restaurant Association Show. Discover the future of dining from an insider's perspective.