))
The Recipe for Success in The Modern Restaurant Industry
Fetch error
Hmmm there seems to be a problem fetching this series right now.
Last successful fetch was on February 27, 2024 07:01 (
What now? This series will be checked again in the next day. If you believe it should be working, please verify the publisher's feed link below is valid and includes actual episode links. You can contact support to request the feed be immediately fetched.
Manage episode 373376103 series 3495633
Contenu fourni par Jay Ashton, Sysco Canada, Jay Ashton, and Sysco Canada. Tout le contenu du podcast, y compris les épisodes, les graphiques et les descriptions de podcast, est téléchargé et fourni directement par Jay Ashton, Sysco Canada, Jay Ashton, and Sysco Canada ou son partenaire de plateforme de podcast. Si vous pensez que quelqu'un utilise votre œuvre protégée sans votre autorisation, vous pouvez suivre le processus décrit ici https://fr.player.fm/legal.
Is the restaurant industry ever-changing, or are we just getting a taste of the future? Welcome to a hearty conversation with Bobby, the culinary wizard behind the Cheesecake Cafe. His story is like a well-cooked stew, simmered over the years - starting from a humble tailor shop in Edmonton to expanding to Calgary and fathering the original Moxies. Relive the nostalgia of the old-school days when servers strived for big sections and big money, and juxtapose it with today's focus on work-life balance. My own journey in this industry, starting at the tender age of 15, adds an extra pinch of flavor to this tale.
We wade into the world of technology and its impact on the restaurant industry. Picture this: Optimized labor and payroll processes, improved mental and physical health, and a family atmosphere that can keep customers coming back - all at the touch of a button. Bobby and I, we chat about how automating certain parts of service, like using QR codes for payments or taking orders directly from the table, can whisk up efficiency like never before.
Managing large restaurants comes with its own set of ingredients - the prime ones being real estate and utilities. Bobby stirs in his experience with the Range Road Group's strategy of starting small and growing steadily. He shares the trials of downsizing after running a large restaurant and sprinkles in the exciting possibility of solar power for restaurants. But that's not all - we also serve you a side of local and indigenous company collaborations. Bobby's secret recipe, perhaps, that has kept his Cheesecake Cafe relevant for over 35 years. So, ready to explore the menu of insights we've cooked up for you?
Learn More about Taste of Edmonton www.tasteofedm.ca
46 episodes
Partager
