Podcast Grill #33 | Go Roma! Italian Kitchen

In this episode we cover a fast moving brand that is breaking bread in a brand new way. Go Roma Italian Kitchen was created by restaurant veterans David Wolfgram, Jeff Drake, Russell Bry and Yorgo Koutsogiorgas, who worked together for years at Chicago-based Lettuce Entertain You Enterprises. The men shared a passion for great Italian food, and committed themselves to providing delicious Italian food in a quick, casual setting – meeting the needs and tastes of time-pressed, budget-minded, health-conscious food-lovers.

Go Roma Italian Kitchen opened its first Chicagoland restaurant in 2004 in Warrenville, Illinois. Since then, the restaurant chain has grown quickly, with four more locations opening within two years including Northbrook, Deer Park, the Gold Coast on Chestnut and State and now Lincolnshire which opened in August, 2006. Learn More

Find out about the Go Roma Italian Kitchen™ Team.

Podcast Grill #32 | Restaurant tech trends for 2007 – Zunecast

In this episode we get a chance to learn more from Tom Litchford and Microsoft about insights for your restaurants technology future. We talk about how technology continues to play a big role in the operations and future of the restaurant industry.

Tom, discusses the hot topics that can help you move your business in the a successful 2007.

The 5 hottest hospitality tech trends
These important advances give you the potential to create more efficient and profitable businesses, and make them more appealing to guests.

Podcast Grill #31 | DQ Brand Rising – The inside marketing of Dairy Queen

Our chance to go face to face with a major brand executive from American Dairy Queen and two and half billion dollar brand. Nostalgic, and time proven Diary Queen continues to defy the odds against faster more nimble QSR brands like Sonic and Carl’s Jr. and Coldstone. DQ holds their place in American hearts with treats like the blizzard and dilly bar, Dairy Queen, also known as DQ.

With 5,700 restaurants in 22 countries as of 2005, it is one of the largest in the world. Much of its early growth occurred in rural areas of the United States, and references to the small-town “DQ” occur repeatedly in both the popular and literary culture of the USA. For many years the franchise’s slogan was “We treat you right!” In recent years, it has been changed to “DQ something different.” The company is a wholly owned subsidiary of Berkshire Hathaway, and its headquarters is located in Edina, Minnesota.

Podcast Grill talks with brand champion Michael Keller at the Louisville Adfed luncheon in Louisville, KY.

Podcast Grill #30 | Restaurant Customer Service, challenge or opportunity

When it comes to eating out in the United States, Texans do it the most, New Yorkers pay the most, and Italian is the country’s favorite cuisine. Zagat Survey released its “America’s Top Restaurants,” a guide covering 1,389 eateries in 42 cities, which is based on 21 million meals worth of experience by more than 123,000 people.

“Sadly its the same old story across the country when it comes to service,” the Zagat Survey found. “72 percent of diners say service is the greatest irritant when it comes to eating out.” In this episode we get a rare chance to talk with Paige Hall of AboutFace Corporation about how restaurants can improve their front-line performance or customer service.

Podcast Grill #29 | FSTec 2006 – Restaurant technology rules the land

Restaurant technology continues its upward trek in the restaurant business with a variety of new and improved products revealed at this years FSTec show in Long Beach, California. Technology is still ranked as the highest area of importance to restaurant operators but also ranks among the most difficult to implement and understand from the very same group.

In this episode we venture to the FSTec show to reveal the latest tech in the restaurant biz. Interviews with Fujitsu, on self-service technology, NCR on a variety of product introductions, Verifone on the latest technology for the drive-thru and the pizza delivery business and Peppercoin told us about micro-payments. We also had a chance to visit with Xformity on backoffice and web based solutions and Merchant Link on credit card security.

This episode of Podcast Grill brought to you by:

Podcast Grill #28 | Credit Crash – How credit card security affects the restaurant business

We are on a crash course with our best growth asset in the restaurant industry, the credit and debit card. Industry analysts expect the credit side of our business to surpass cash spending by 2008 or 2009. Fraud, tip skimming and even credit card black market rings are beginning to attack the restaurant industry and expose our customers to security risks.

The restaurant industry makes up for 70% of the overall card skimming in retail as reported by the Mercator Advisory Group. Unless we do something fast on presenting new ways to help the consumers pay in more secure methods we are set for a crash course in the restaurant industry. In this episode we talk with CTS Consulting about what types of credit card use security can be implemented in the restaurant industry.

Podcast Grill #27| Fast casual twist

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.

Podcast Grill #26| Casual Crunch – casual dining chains face tough times

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.

Jannelle Barlow of Branded Customer Service

Podcast Grill #25 | On-line ordering, Fact or Fiction

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.”

Podcast Grill #24 | The state of the restaurant business – We need people

Ed Tinsley, Chairman of the National Restaurant Association stood in front of an invitation only crowd in Baltimore, MD last week to address where we are in the restaurant business for late year 2006. Topics discussed were things such as how important it is to bring in new people into your restaurant business. Growth in the industry this year, and discussion how massive this business really is were all key topics. Listen In.

About Ed Tinsley, Mr. Tinsley has served on the Association’s board since 1996, representing the state of New Mexico. Prior to his most recent post as Vice Chairman of the Board, he served as Treasurer during the 2004-2005 term. Additionally, Tinsley has served on numerous committees of the Association, including the Board’s Executive Committee. He has chaired the Finance, Technology, and the International Relations Committees, and was a Trustee and Vice Chairman of the NRA Political Action Committee.