))
Mark Pascal and Francis Schott are The Restaurant Guys! The two have been best friends and restaurateurs for over 30 years. They started The Restaurant Guys Radio Show and Podcast in 2005 and have hosted some of the most interesting and important people in the food and beverage world. After a 10 year hiatus they have returned! Each week they post a brand new episode and a Vintage Selection from the archives. Join them for great conversations about food, wine and the finer things in life. **S ...
…
continue reading
1
The Restaurant Technology Guys Podcast brought to you by Custom Business Solutions
Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
Restaurant Technology Podcasters... Drawing from years of combined experience in restaurant technology, implementation, and marketing, The Restaurant Technology Guys are here to help you run your business better. Check them out www.restauranttechnologyguys.com Jeremy literally grew up in the Restaurant Technology Industry. His family is the founders of Custom Business Solutions, Inc. and Jeremy’s early school vacations were spent soldering components for restaurant customers. Twenty-plus yea ...
…
continue reading
The Banter The Guys talk about Calvados, what makes it special and why we should taste a wide range of spirits to find the ones you truly enjoy. To this end they run The Spirits Project at their restaurant where they offer samplings of high-end spirits at cost to consumers to further community and conversation. It’s still happening in 2024. If you’…
…
continue reading
1
Harnessing AI for Restaurant Reputation Management with Akira's Co-Founder
39:12
39:12
「あとで再生する」
「あとで再生する」
リスト
気に入り
気に入った
39:12
Harnessing AI for Restaurant Reputation Management with Akira's Co-Founder In this episode of the Restaurant Technology Guys podcast, the hosts sit down with Shereen, co-founder of Akira, to discuss the importance of online reputation management for restaurants. They delve into how Akira uses AI to streamline reputation efforts, manage online revie…
…
continue reading
The Banter The Guys talk about sourcing products for their restaurants through relationships with local farms and hobbyists. Catherine Lombardi, Mark’s grandmother and the inspiration for his restaurant of the same name, had family heirloom vinegar pots brought from Italy. The Guys recently began experimenting and making vinegar. Hear how it’s goin…
…
continue reading
This is a Vintage Selection from 2006 The Banter The Guys discuss new trends in desserts as Francis nurses his sugar hangover. The Conversation The Restaurant Guys hear the tale of Steven Rinella’s experience spending a year collecting wild game to create a 45 course meal from Chef Auguste Escoffier’s book Le Guide Culinaire. From turtles to elk to…
…
continue reading
1
Jon Ross (Master Sommelier and Stage Left Alum): Comes Home From Australia
32:10
32:10
「あとで再生する」
「あとで再生する」
リスト
気に入り
気に入った
32:10
The Banter The Guys share a funny review of their restaurant, Catherine Lombardi, that was rated in “gold chains.” The Conversation The Restaurant Guys are joined by Jon Ross, former employee, Master Sommelier now wine importer and author. They reminisce about time together early in Jon’s career and follow his path that led him to where he is today…
…
continue reading
1
Building Biscuit Belly: From Pharmacy to Restaurant Chain Success
32:06
32:06
「あとで再生する」
「あとで再生する」
リスト
気に入り
気に入った
32:06
In this episode of the Restaurant Technology Guys Podcast, the hosts welcome Chad and Lauren Coulter, co-founders of Biscuit Belly. They share their journey from being pharmacists to becoming successful restaurateurs, developing their biscuit-centered restaurant brand. The Coulters discuss their strategic branding efforts, the challenges and adapta…
…
continue reading
This is a Vintage Selection from 2006 The Banter The Guys discuss WalMart’s announcement that they will be offering organic produce. How do we define “organic”? What is “sustainably produced”? What impact will WalMart’s marketing choice have on the American farmer? The Conversation The Guys welcome Thomas Keller, who holds multiple three-star ratin…
…
continue reading
The Banter The Guys chat about qualities of produce to be shipped versus riding home from your local farm stand and what new product on the market may be able to capture both. Corn, tomatoes and berries….oh my! The Conversation The Restaurant Guys meet renowned chef Tim Hollingsworth of Otium and Chain. Chef discusses rising up through the ranks at…
…
continue reading
1
Franchising Growth: Insights from Casey Cooley of Pivotal Growth Partners
36:16
36:16
「あとで再生する」
「あとで再生する」
リスト
気に入り
気に入った
36:16
In this episode, the host welcomes Casey Cooley, President of Pivotal Growth Partners and Director of Franchising and Development for Jeremiah’s Italian Ice. Casey discusses his role in helping emerging restaurant franchises grow by focusing on recruiting the right franchisees and selecting the optimal locations. He emphasizes the importance of a p…
…
continue reading
1
Steve Olson: Dean of Mezcal Talks Drinks with Dinner
54:04
54:04
「あとで再生する」
「あとで再生する」
リスト
気に入り
気に入った
54:04
This is a Vintage Selection from 2012. The Banter The Guys discuss the problematic “Scotch in a can” and come up with some amusing products of their own. The Conversation The Restaurant Guys welcome wine and spirits expert and lecturer Steve Olson. They talk about exposing consumers to new and interesting things by contextualizing these items throu…
…
continue reading
1
Sother Teague: Owner of Amor y Amargo is Just Here for the Drinks
52:19
52:19
「あとで再生する」
「あとで再生する」
リスト
気に入り
気に入った
52:19
The Banter The Guys sound the alarm that what’s in your bottle is not what it used to be and find out Francis’ favorite ice cream. The Conversation The Restaurant Guys reconnect with Sother Teague about the beginning of Amor y Amaro, his multitude of establishments and his viral video last year. Be sure to listen to get a Super Secret Sother Cockta…
…
continue reading
1
Enhancing Restaurant Order Pickups with Apex Automated Lockers
31:51
31:51
「あとで再生する」
「あとで再生する」
リスト
気に入り
気に入った
31:51
In this episode of the Restaurant Technology Guys Podcast, the host interviews Ashley McNamara, VP of Marketing at Apex Order Pickup Solutions. They discuss the efficiency and security of Apex's automated locker systems designed for restaurant order pick-ups. Ashley explains how these lockers streamline the order retrieval process, improve data vis…
…
continue reading
1
BONUS! Eric Ripert: Outstanding Chef in the US and Beyond
37:22
37:22
「あとで再生する」
「あとで再生する」
リスト
気に入り
気に入った
37:22
**If you’d like to become a Restaurant Guys Regular to get two extra episodes per month, all episodes commercial-free, bonus content and Restaurant Guys Regular events, subscribe here: https://www.buzzsprout.com/2390435/subscribe This is a Vintage Selection from 2007 The Banter The Guys discuss the virtues of boiling water and wine, the former bein…
…
continue reading
1
Danny Meyer: "Setting the Table" Before Shake Shack Went Worldwide
23:25
23:25
「あとで再生する」
「あとで再生する」
リスト
気に入り
気に入った
23:25
This is a Vintage Selection from 2007 The Conversation The Restaurant Guys are thrilled to host master restaurateur Danny Meyer to discuss his new book and the Guys’ favorite restaurants. Check out the secret to his success across multiple venues. The Inside Track The Guys have the inside scoop of what it's like to work for Danny Meyer and his orga…
…
continue reading
1
Unlocking Restaurant Delivery Profits with Loop AI CEO Anan
41:59
41:59
「あとで再生する」
「あとで再生する」
リスト
気に入り
気に入った
41:59
In this episode of the Restaurant Technology Guys Podcast, host Jeremy welcomes Anan, a long-time listener and an AI expert with significant experience in restaurant tech and operations. The discussion dives deep into the challenges and solutions associated with delivery in the restaurant industry, focusing on Loop AI—a platform designed to help re…
…
continue reading
1
Michael Cimarusti: Acclaimed L.A. Chef Meets East Coast Restaurant Guys
43:52
43:52
「あとで再生する」
「あとで再生する」
リスト
気に入り
気に入った
43:52
The Banter The Guys geek out over a vertical wine tasting they had with the prescient California winemaker Cathy Corison and give some tips on how to buy and age wines. The Conversation The Restaurant Guys have an enlightening interview with Michelin two-star Chef Michael Cimarusti from Los Angeles. Learn how he brings sustainability at his restaur…
…
continue reading
1
Michael Symon: An Interview From Before The Chew
41:48
41:48
「あとで再生する」
「あとで再生する」
リスト
気に入り
気に入った
41:48
This is a Library Selection from 2007 The Banter The Guys relay their experiences with parents getting involved in their children’s work lives. Helicopter parent or drone parent? The Conversation The Restaurant Guys host Michael Symon, who won The Next Iron Chef the night before. Chef Symon provides insights to his television competitive experience…
…
continue reading
1
Chutatip “Nok” Suntaranon: Flight Attendant to James Beard Foundation Best Chef: Mid-Atlantic
46:59
46:59
「あとで再生する」
「あとで再生する」
リスト
気に入り
気に入った
46:59
The BanterThe Guys took a road trip to Fishtown, a cool neighborhood in Philadelphia where they had great drinks with interesting garnishes. (see photo)The ConversationThe Restaurant Guys thank Chef Nok Suntaranon for the spectacular dinner they had the night before at her award-winning restaurant Kalaya. Nok credits Kalaya’s success to her obsessi…
…
continue reading
1
Enhancing Restaurant Security and Omni-Channel Experience with VGS
31:16
31:16
「あとで再生する」
「あとで再生する」
リスト
気に入り
気に入った
31:16
In this episode of the Restaurant Technology Guys Podcast, Jeremy interviews Travis, an expert in credit card security and tokenization, from VGS (Very Good Security). They discuss the importance of security in the restaurant industry, the role of tokenization in ensuring PCI compliance, and the benefits of owning customer payment data. Travis shar…
…
continue reading
This is a Library Selection from 2005 The Banter The Guys share a New York Times restaurant review that panned a theme restaurant called Ninja New York. Check out the link in the notes to see how long it lasted. The Conversation The Restaurant Guys welcome old friend Dale DeGroff, King Cocktail, to discuss his work with the Museum of the American C…
…
continue reading
1
Dale DeGroff: The King of Cocktails Changes the Game Again
1:01:33
1:01:33
「あとで再生する」
「あとで再生する」
リスト
気に入り
気に入った
1:01:33
The Banter The Guys recall a very special cocktail they made prior to bartending…and they didn’t use a punch bowl. The Conversation The Restaurant Guys host world-changing cocktailian Dale DeGroff who walks us through the history of the cocktail in America. The episode ends with suggestions for cocktails using Dale’s amaro and a toast with old frie…
…
continue reading
1
The Road to Sambazon: A Journey with Acai Pioneer Ryan Black
36:30
36:30
「あとで再生する」
「あとで再生する」
リスト
気に入り
気に入った
36:30
In this episode of the Restaurant Technology Guys podcast, host Jeremy Julian is joined by Ryan Black, the co-founder of Sambazon. Ryan shares his fascinating journey of discovering acai in Brazil 25 years ago and turning it into a popular superfood in the United States. He discusses the sustainable and environmental impact of Sambazon, the challen…
…
continue reading
1
Sean Muldoon: Founder of The Dead Rabbit, Moments Before He Opened
47:03
47:03
「あとで再生する」
「あとで再生する」
リスト
気に入り
気に入った
47:03
This is a Library Selection from 2012 The Banter The Guys note the changes in how folks choose to ring in the New Year. As they often do, they choose to celebrate with a BANG! The Conversation The Restaurant Guys hear the story of Sean Muldoon from the bar at the Merchant Hotel in Belfast to the soon-to-be opened The Dead Rabbit in New York City. S…
…
continue reading
1
Jack McGarry: The Dead Rabbit & Sharing Dignified Irish
49:35
49:35
「あとで再生する」
「あとで再生する」
リスト
気に入り
気に入った
49:35
The Banter The Guys share their experiences with Irish bars, including The Friendly Sons of the Shillelagh in West Orange, NJ that Francis ran for a time….much to Mark’s consternation! The Conversation The Restaurant Guys talk with Jack McGarry, co-founder of The Dead Rabbit in New York City. They discuss the journey of transforming the traditional…
…
continue reading
1
Dan Barber: Cooking and Eating (Very) Local at Blue Hill at Stone Barns
36:12
36:12
「あとで再生する」
「あとで再生する」
リスト
気に入り
気に入った
36:12
This is a Library Selection from 2006 The Banter Francis shares about his visit to Ireland and his motorcycle trip through Austria. The Conversation The Restaurant Guys discuss the mission of Blue Hill at Stone Barns with chef Dan Barber. They dig into the philosophy and practices behind the farm including sustainable agriculture, local sourcing, a…
…
continue reading
