Orderup - The Restaurant Ops Show

In this interview, we talk with Rob Siegal who owns Trajectory Insights, a consumer marketing and branding firm. He talks about how brands use this information to make more informed decisions and change themselves to stay relevant with their current and aspirational customers. http://www.trajectory-insights.com/ Trajectory Insights About Us: Trajectory Insights uses both data-driven quantitative and deep understanding qualitative research approaches to provide actionable growth strategies and tactics based on consumer and customer behaviors to set our clients on growth paths. To learn more about OpsAnalitica, Click Here: https://OpsAnalitica.com

In this episode, Tommy speaks with John Franke, Corporate Chef for Front Burner Restaurants. Front Burner Restaurants has gotten into the business of building restaurant brands, testing concepts, and then they look to sell those chains. They are currently the majority owners of the Twin Peaks chain. John talks about this new food hall that is going to open North of Dallas in the summer. To learn more about OpsAnalitica, Click Here: https://OpsAnalitica.com

In this weeks 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: http://iangarlic.com/vidgear/ 2.Reach out to him at http://iangarlic.com and mention the show to get his 8 Video Online Course, 2017 Video Marketing Plan, for free. To learn more about OpsAnalitica, Click Here: https://OpsAnalitica.com

This weeks interview is with Scott Turner, founder of Waresys. Waresys is a food safety and FSMA training company. Scott discusses how FSMA affects restaurants, the Food Code 2017 release, temp monitoring solutions how they work and how much they cost. It is a great interview that talks about things that are affecting our industry right now. To learn more about Waresys, check out their site: http://www.waresys.net/ To learn more about OpsAnalitica, Click Here: https://OpsAnalitica.com

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. http://tinsleyfamily.co/ To learn more about OpsAnalitica, Click Here: https://OpsAnalitica.com

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 Larkburgers open interviews on Wednesday afternoons in each of their restaurants. http://larkburger.com/ To learn more about OpsAnalitica, Click Here: https://OpsAnalitica.com

In this episode we speak with Islam Ahmed, GM of the Pei Wei in Dulles Virginia. Islam speaks about his passion for running great restaurants, staffing, and the importance of building a service culture in your location. To learn more about OpsAnalitica, Click Here: https://OpsAnalitica.com

In this interview, Erik speaks with Corey Ward, COO and one of the founders of Tom and Chee, the grilled cheese and tomato soup concept out of St. Louis. Corey talks about their humble beginnings in a tent by an ice rink, and how they have grown their brand to have 31 locations in 15 states. Corey also talks about their appearance on Shark Tank. http://www.tomandchee.com/ To learn more about OpsAnalitica, Click Here: https://OpsAnalitica.com

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. To contact Tom, you can reach him through LinkedIn at: https://www.linkedin.com/in/tom-moxcey-6998b164 To learn more about OpsAnalitica, Click Here: https://OpsAnalitica.com

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: https://www.firehousesubs.com/firehouse-subs-public-safety-foundation/ To learn more about OpsAnalitica, Click Here: https://OpsAnalitica.com

In this episode, I interviewed Doug Davis COO and one of the founders of the BEC Group. The BEC Group is a multi-unit franchisee of Zaxby's and Doug has been with the Zaxby's organization since they had 13 units back in the late 90's. We cover our 5 questions and learn about a new scam that is being perpetrated on restaurant owners. To learn more about OpsAnalitica, Click Here: https://OpsAnalitica.com

This is a great interview with Chef David Buchanan. David is a working chef at the Tulalip Resort Casino in Washington State. He is also the founder of the Chef Resources website, a site dedicated to sharing culinary and kitchen management best practices and the Chef Resources Linkedin Group that has over 30,000 members. http://www.chefs-resources.com/ To learn more about OpsAnalitica, Click Here: https://OpsAnalitica.com 1 correction, I said Emily Riddle school, which is a pilot school in AZ, and I meant the Emily Griffith Technical College here in Denver. Sorry about that.

This episode, Erik Tversland, interviews Ari Weinzweig one of the operating partners of Zingerman's in Ann Arbor MI. Ari is a restauranteur and author. He is also a serial entrepreneur. Zingerman's has over 700 employees and does everything from a Deli, bakery, creamery, to a mail order business. Check out Zingerman's at https://www.zingermans.com/ To learn more about OpsAnalitica, Click Here: https://OpsAnalitica.com

Erik Tversland interviews Adam Frager owner of Blood and Sand and Death in the Afternoon in St. Louis. Adam is also a founder of a new POS company, Brigade Society, http://www.brigadesociety.com/. Great Interview and a must listen at the end as Adam was one of the producers of ODB's (Ol' Dirty Bastards) last concert before his death and recounts what happened. To learn more about OpsAnalitica, Click Here: https://OpsAnalitica.com

This is an interview with John Lewis, owner of the Denver Food Group. John is an expert in helping chains develop customer focused menu strategies. Starting with the target market, customer, occasion, and developing menu items that are on trend and that resonate with your customers and drive sales. He has worked for Heinz and Wendy's. We asked John our standard five interview questions and had a great time hanging out with him. Enjoy Check out John's company at www.denverfoodgroup.com To learn more about OpsAnalitica, Click Here: https://OpsAnalitica.com

This is an audio blog episode that looks at the concepts of Due Diligence and Due Care and how they apply to restaurant management. This was based off of a blog written in November of 2015. To learn more about OpsAnalitica, Click Here: https://OpsAnalitica.com

This podcast is an interview with Ryan Gromfin The Restaurant Boss. We ask Ryan the standard 5 questions of the OrderUp show. He tells a great story about Mel Brooks and we learn more about his new COGS software. To learn more about Ryan and his services, check him out at http://therestaurantboss.com/ To learn more about OpsAnalitica, Click Here: https://OpsAnalitica.com

This show is an essay show, so it is doing a deep dive on one of my most popular blog posts with the same title. It explains some tips and tricks to writing more effective line checks. An effective line check ensures you are operating safely and is quick to complete. To learn more about OpsAnalitica, Click Here: https://OpsAnalitica.com

This is a quick introduction to the OrderUp Restaurant Op's Show. It describes the kind of podcast we are producing. To learn more about OpsAnalitica, Click Here: https://OpsAnalitica.com

This is an essay podcast based off of a blog I wrote entitled The Only Way To Sustainably Grow Your Restaurant’s Sales Is Through Better Operations. Check out the original post http://bit.ly/25Y7NQY To learn more about OpsAnalitica, Click Here: https://OpsAnalitica.com