This episode will cover Pyrogrill, out of Jupiter, Florida, who identifies themselves as leaders in the upcoming segment trend, “fast casual mixes” focusing on a healthy mix of meats, rice and speciality sauces. We have with us today, Michael Curcio, founder and CEO to discuss this unique concept and its store design focus, the freshness of the menu without the use of modern appliances and the franchise opportunities that await restaurant entrepreneurs.
Sharp same-store sales declines among some of the biggest players in the $331 billion restaurant industry have analysts and marketers worrying whether the slide is a long-term trend or a short-term hit due to less disposable income. In either case, casual-dining chains and independents are the biggest losers.
As casual dining chains face tough times Jannelle Barlow of Branded Customer Service and host Paul Barron analyze what these restaurants can do to turn this challenge into and opportunity.
On-line ordering has come of age for today’s restaurant. New ways to improve service, up-sell, and integrate new methods of getting orders into your restaurant. May companies are designing systems that improve all of these elements of your restaurant.
On-line ordering has made the world a virtual shopping mall, but that technology’s penetration into the restaurant segment remains shallow. Gary Ziegler, chief executive of eThor Media, sees that changing rapidly. When he first exhibited his company’s on-line ordering products nearly three years ago at a trade show, restaurant operators were interested, but skeptical. “In the past six months, I’ve seen a real shift in how the industry views Internet ordering. Things are changing.”
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