The Social Restaurant Podcast launched with it’s inaugural episode back in March of 2013.
Since that time, we’ve produced 22 episodes and had the opportunity to sit and talk with some of the best and brightest leaders in
the restaurant industry. We’ve also refreshed the show’s branding to the new NR Media Group identity set and would love your feedback on the new logo. If you have some, please do take a moment to leave use a voice comment using our new SpeakPipe application.
This special edition episode recaps some of the most compelling interview with restaurant CEO’s who are working to innovate and shape the trends that will drive the restaurant business this year.
In episode #022 of the Social Restaurant Podcast, I look back on the show’s humble beginnings as an idea and primitive recording produced in my basement to where it is today – a fully produced and syndicated audio podcast that has been downloaded by over 4000 listeners in the restaurant industry to date.
Erle discusses why catering is important to restaurant operations and just how big the opportunity is. You’ll also learn three categories of catering and how the business changes for restaurants versus large scale grocery retailers.
Carl has led his brand to reverse and sustain positive comparable sales growth for the last 12 months. He has shares interesting perspectives on why he thinks consumer tastes are becoming more sophisticated and why menu trends must evolve to meet these needs.
Don focused on what it takes to grow a franchise successfully and the set of metrics that, in his opinion, should be most important to restaurant operators.
Go ahead, turn up the speakers, click play and listening to episode #022 of the Social Restaurant Podcast.
What You’ll Learn During the Interview
- How the Social Restaurant Podcast has evolved over 2013.
- What’s next for the podcast in 2014
- The main tips from these CEO’s – the opportunity catering holds for restaurants, why you should embrace customization into your menu options and how to grow a successful franchise.
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[Tweet ““As restaurateurs we have a very specific opportunity because our brands are very powerful.” – @ErleDardick “]
[Tweet ““We’re just growing foodies. It’s amazing about the level of culinary depth these young kids have.” – Carl Howard”]
[Tweet ““It’s taken almost 20 years to be an overnight success.” – @DonMFox”]
Additional Show Resources and Notes
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