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Tag: Restaurant Influencers

  • He Lost $100 Million — And Doesn’t Regret It | Entrepreneur

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    Opinions expressed by Entrepreneur contributors are their own.

    David Meltzer knows what it feels like to lose everything — and come back from the edge.

    “How much money did you lose?” Restaurant Influencers host Shawn Walchef asked on stage at the National Restaurant Association Show.

    “Over $100 million,” Meltzer replied without hesitation.

    “$100 million,” Walchef repeated. “And you’re still here. Better than ever.”

    For most people, that number would be the end of their business story. Meltzer turned it into a platform.

    Related: He Turned Failure Into a Massive Food Truck and Restaurant Operation. Here’s How.

    A bestselling author and keynote speaker, he now teaches entrepreneurs how to amplify their message and align their purpose. That’s why he was at the Restaurant Show — not as a restaurant operator, but as a mentor showing how storytelling can turn a moment into momentum.

    Melzter readily shares the story of how he lost the money in interviews and on social media — but he refuses to call it a sacrifice. To him, it was an investment.

    “My wife doesn’t like me saying this,” Meltzer admits. “I invested $100 million. Without that investment, I wouldn’t be where I am today. So how could I not see it as an investment?”

    That reframing is central to Meltzer’s worldview. Sleep, he says, is his top nonnegotiable because recovery fuels everything else. Activities aren’t divided into work and play, but into investments of time and energy.

    “I don’t believe in sacrifice,” Meltzer says. “That’s a vision of shortage and scarcity. I believe in investing. When you love the earth, it loves you back. When you love your relationships, they love you back. I make that investment.”

    Meltzer’s job now is making sure those lessons live on in a digital age where content outlasts its creator.

    “I’m identified as both the guy who lost everything and the guy who’s successful,” he says. “In all my activities, I’m successful, but I fail at every one of them.”

    Related: Want to Be a Successful Entrepreneur? Fail.

    The Stage Theory

    If Meltzer’s philosophy is about investment, the Restaurant Show was where it came to life.

    He called it the “fishbowl of content.” Cameras circled an open stage on the final day, but the seats were nearly empty. For many speakers, that would be a problem. For Meltzer, it was the point.

    “I don’t care who’s sitting in the chairs,” he says. “I care how many cameras are here and what systems I have to amplify it.”

    Related: This Global Beverage Giant Will Help Market Your Restaurant — For Free. Here Are the Details.

    That is stage theory in practice: Capture content and amplify it. A meetup with two people can turn into millions of views if the story connects. Meltzer proved it when someone asked about the coolest athlete he had ever met. He told a story about Kareem Abdul-Jabbar and Dr. J from his days as a 12-year-old ball boy.

    “Two people were in the room when I told it, but that piece of content has over 10 million views,” he says.

    It was a familiar lesson for me. When I opened Cali BBQ in San Diego, I spent 14 years focused on the four walls of my restaurant. Working with Meltzer showed me a bigger opportunity: Build in public, fail in public and share the process.

    “One of the most important things you helped me realize is the power of asking for help,” I told him at the time. “By making podcasts, YouTube videos and doing stage theory, I hope more people get out of their restaurant and see what’s possible.”

    “Business is fun,” Meltzer says. “Life is fun. Activities you get paid for, activities you don’t. But they’re all investments.”

    The audience at the National Restaurant Show may have been quiet, but the cameras were rolling. And that means the conversation we recorded will live on long after the booths are packed up — a perpetual stage where the real audience is the one still to come.

    Related: People Line Up Down the Block to Try This Iconic NYC Pizza. Now, It Could Be Coming to Your City.

    About Restaurant Influencers

    Restaurant Influencers is brought to you by Toast, the powerful restaurant point-of-sale and management system that helps restaurants improve operations, increase sales and create a better guest experience.

    Toast — Powering Successful Restaurants. Learn more about Toast.

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    Shawn P. Walchef

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  • Food Trucks Turn Dining Into a Live Reality Show Experience | Entrepreneur

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    Chris Brown doesn’t just run food trucks. He runs a broadcast studio on wheels.

    At World Famous, every truck doubles as a stage, outfitted with cameras, livestreams and even Ring doorbell cameras. Brown, who calls himself “China Man Live” when streaming, oversees five food trucks along with four restaurant locations across Florida and Georgia.

    Customers don’t just line up for food; they put on a show for his cameras. Some dance. Some rap. One woman even played the harmonica. Brown turned those moments into the “Chat with China Man” giveaway, a bracket-style competition where fans compete on camera for a $10,000 prize. The result is part restaurant, part reality show.

    “It’s showtime,” Brown says. “You gotta put on something. People come out because they’ve been hearing about me for so long. The experience has to be there.”

    That experience feels more like an amusement park ride than a quick bite to eat. Fans wait in lines for over an hour, excited for the Championship Egg Roll Food Truck Tour.

    Brown himself compares it to a ride at Disney World. Behind the scenes, he has built the infrastructure to make the magic possible. His trucks carry 4K cameras, BirdDog joysticks and AI-driven meeting cameras that let him virtually appear at any location.

    From his broadcast control center, he merges internet systems and drops into different sites in real time, greeting crowds as if he cloned himself.

    The setup recalls a national news network, except the subject is egg rolls. Customers don’t just order food, they join a live broadcast watched by thousands online. When Brown shows up in person, the energy multiplies. “I’m like Santa Claus and the Easter Bunny everywhere I go,” he laughs, showing off the sparkly grill on his teeth.

    For Brown, selling egg rolls is only half the story. The other half is creating a spectacle big enough to match the name World Famous.

    Related: This Global Beverage Giant Will Help Market Your Restaurant — For Free. Here Are the Details.

    An accidental superpower

    Brown never planned to run a restaurant. His first attempt nearly collapsed.

    When he opened a small takeout spot almost a decade ago, he hired cooks to run the kitchen while he handled the business side. It fell apart. “They were just taking me for a paycheck, taking me for a ride,” he admits. Right before closing the doors, his wife asked what was next. Brown’s answer surprised even himself: He would step into the kitchen.

    What he found there changed everything. “I realized I have a superpower like an X-Man,” he says. That superpower was a sharp palate and a knack for creativity. He experimented with oxtail fat burgers and scratch-made sauces, but knew burgers and wings would only carry him so far. To stand out, he turned to egg rolls.

    Related: He Went from Tech CEO to Dishwasher. Now, He’s Behind 320 Restaurants and $750 Million in Assets.

    His first flavors, including Philly cheesesteak, chicken Philly and his yin-yang sauce, were instant hits. Soon he was competing in food festivals across Florida, beating Italian restaurants at Magic City Casino and winning first place with his Cuban-inspired “croquette roll.” He didn’t just enter competitions; he dominated them.

    Crowds followed. At food truck roundups, Brown’s lines stretched so long that other vendors complained. Rather than back down, he leaned into the demand and created the Championship Egg Roll Food Truck Tour, a traveling circuit that draws thousands each weekend.

    Expansion soon followed with restaurants, commissaries and fleets of trucks across Florida and Georgia. Through it all, Brown has been relentless about consistency. “I’m like [Gordon] Ramsay on steroids in my commissary,” he says. “I just want everything to come out perfect.”

    Now that same obsession fuels his technology. From 4K cameras to AI-driven systems, Brown has turned food trucks into a connected network of kitchens and studios. Every egg roll is made to standard, every interaction is captured on camera, and every customer becomes part of the show. For Brown, food and broadcast are inseparable, and together, they just might make World Famous live up to its name.

    Related: People Line Up Down the Block to Try This Iconic NYC Pizza. Now, It Could Be Coming to Your City.

    About Restaurant Influencers

    Restaurant Influencers is brought to you by Toast, the powerful restaurant point-of-sale and management system that helps restaurants improve operations, increase sales and create a better guest experience.

    Toast — Powering Successful Restaurants. Learn more about Toast.

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    Shawn P. Walchef

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  • Inside PepsiCo’s Project Helping Local Restaurants | Entrepreneur

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    Opinions expressed by Entrepreneur contributors are their own.

    Restaurants are racing to go digital, and PepsiCo wants to help them get there.

    To the world, PepsiCo is a global brand known for bold flavors, iconic ads and entertainment partnerships. To restaurant owners, it is also a growth partner offering tools to strengthen their businesses.

    André Moraes, who leads global digital marketing for PepsiCo, explains how the multinational food and beverage corporation has been building a digital powerhouse for restaurant partners. “Restaurants are at the center of our lives,” Moraes tells Shawn Walchef of Restaurant Influencers. “If they succeed, the whole community does.”

    The initiative includes the Digital Lab, Menu Pro, Local Eats and Media Pro, all designed to make restaurants stronger in the digital age. “Everything that we offer to our customer partners is completely free,” Moraes adds.

    That commitment has already scaled in a big way. Through its Menu Pro program, PepsiCo has worked with more than 200,000 restaurants and optimized over one million menus worldwide. It can share insights from one market to another, giving local operators access to the same expertise that benefits national chains. The data collected from this global reach has helped restaurants improve ordering experiences and grow sales.

    The results, Moraes noted, are measurable.

    “We continue to see double-digit growth in overall digital sales for our restaurant partners,” he says. “Through it, we see growth in beverage sales as well, but it’s profitable growth, which is what we’re really excited about.”

    PepsiCo also makes sure the support is hands-on. Digital leads across the country work directly with restaurant operators, helping them improve their menus, adopt new tools and stay on top of changes.

    For many operators, it is the kind of one-on-one guidance they would not be able to afford on their own. Proprietary AI systems monitor menus continuously, ensuring items, prices and photos stay accurate across platforms.

    For Moraes, the outcome matters most. “Guests are ordering and going to our restaurants, [and they’re] excelling through the tools and services and partnerships that we’re offering,” he says. “We are truly coming through as the growth partner for our restaurant partners.”

    Related: People Line Up Down the Block to Try This Iconic NYC Pizza. Now, It Could Be Coming to Your City.

    Why local matters

    PepsiCo’s impact goes further than digital tools. The company is investing directly in local restaurants and the communities they anchor.

    That is where PepsiCo’s Local Eats program comes in. “Local Eats is our program specifically focused on local restaurants,” Moraes says. “If you’ve got one location to even upwards of 100 locations — but focused on local markets — we’re here for you through the Local Eats program.”

    Local Eats drives awareness, traffic and loyalty for independent and regional restaurants. The program invests in digital ads, out-of-home campaigns and even connects restaurants to PepsiCo’s national marketing. When PepsiCo shows food in ads, it often highlights a partner restaurant’s story.

    Inside the restaurant, PepsiCo provides branded assets to enhance the guest experience. Online, the company buys search and maps ads that put local restaurants at the top of results when hungry customers are deciding where to eat.

    The impact was on display at the National Restaurant Show with Russell’s Barbecue, a partner PepsiCo guided through a Local Eats transformation. “What you see here is a bit of the before and after, and you’ll see what their business looks like today,” Moraes says. The results included sharper branding, stronger digital traffic and more in-person visits.

    Related: He Went from Tech CEO to Dishwasher. Now, He’s Behind 320 Restaurants and $750 Million in Assets.

    “Local Eats is about reaching, converting and retaining guests for our partners,” Moraes says. “We want to make sure we are not just driving traffic, but helping restaurants keep customers coming back.”

    There is also a community element. Local Eats includes a digital and delivery community program, where operators join live courses with PepsiCo experts and peers to learn best practices and build long-term strategies together.

    Diners still want to eat out, connect and be part of a local scene. And for PepsiCo, success means being part of that journey. By investing in digital tools, marketing support and hands-on partnerships, the company is showing that it is not only a beverage brand but also a growth partner committed to helping restaurants thrive in their communities.

    Related: His Sushi Burger Got 50 Million Views — and Launched an Entire Business

    About Restaurant Influencers

    Restaurant Influencers is brought to you by Toast, the powerful restaurant point-of-sale and management system that helps restaurants improve operations, increase sales and create a better guest experience.

    Toast — Powering Successful Restaurants. Learn more about Toast.

    Related: Von Miller Learned About Chicken Farming in a College Class – And It Became the Inspiration for a Business That Counts Patrick Mahomes as an Investor

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    Shawn P. Walchef

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  • Here’s Where Prince St. Pizza Is Opening Next | Entrepreneur

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    Opinions expressed by Entrepreneur contributors are their own.

    Lawrence Longo is certain about one thing: America needs a great national pizza brand.

    Not just a chain that cranks out slices, but a name that stands for quality, heritage and the kind of flavor people will travel for. “Our goal is to be that premium slice shop in America,” he tells Restaurant Influencers host Shawn Walchef.

    That mission is at the heart of his work growing Prince St. Pizza from a single shop into a brand with locations across the country.

    The story started on a block in New York City’s SoHo neighborhood, where the original Prince St. Pizza has been drawing crowds for years. Its pepperoni square slice is an icon: crispy-edged, overflowing with curl and dripping with flavor.

    Longo was a fan before he was a partner. “I used to go in as a customer,” he says. “I loved the pizza; I loved the energy in the shop. I could feel how much it meant to people.”

    Related: He Went from Tech CEO to Dishwasher. Now, He’s Behind 320 Restaurants and $750 Million in Assets.

    That connection turned into conversations. Longo got to know the owners, learning not just about the recipes but about the pride and history behind them. “We started talking about what it could be,” he recalls. “I told them, ‘This isn’t just a slice shop. This is a brand that could mean something in every city.’”

    Eventually, that dialogue became a partnership, grounded in a shared commitment to keep the product and culture intact. Now the expansion is real. This interview took place inside a new Prince St. Pizza in Las Vegas, just steps from the Strip.

    The crowd here is a mix of locals and visitors, but the slice in their hands tastes just like it would in SoHo. “That’s the goal,” Longo says. “No matter where you are, when you bite into it, it should feel like you’re in New York.”

    The Las Vegas shop is just one of several new locations, each chosen carefully. “We don’t just go anywhere,” he explains. “We look for cities where Prince St. can fit in and still stand out. And then we build the right team to protect what makes it special.”

    For Longo, it is not simply about growing bigger. It is about creating a national pizza brand without losing the soul of the original.

    Related: His Sushi Burger Got 50 Million Views — and Launched an Entire Business

    The next great American pizza brand

    Prince St. Pizza’s footprint is getting bigger, and the momentum is real. New locations are opening in markets like Miami and Dallas. Each one matches the quality and culture of the original SoHo shop. Celebrity customers have become part of the story. Usher. Adam Sandler. Dave Portnoy. They aren’t there for photo ops. They come in because they like the pizza.

    “They try, and they come back, and they like the brand,” Longo says. Being in cities like New York, Los Angeles and Chicago means crossing paths with people who live for good food, whether they are famous or not.

    Growth also brings noise. “The bigger you get, the more haters you get,” Longo says. “You can’t listen to the noise. You want to listen to everybody, but you gotta just keep your head down, worry about yourself, do the best job you can and focus on your customers.”

    Related: Von Miller Learned About Chicken Farming in a College Class – And It Became the Inspiration for a Business That Counts Patrick Mahomes as an Investor

    That mindset is what allows Longo to keep expanding without losing the flavor and culture that made Prince St. Pizza a destination in the first place.

    Every new store is another chance to prove that a premium slice shop can scale nationally without losing what made it special.

    “Every time you open a new restaurant, you learn something new about your brand,” Longo says, “and we’re only getting better.”

    It’s the same goal he set from the start — to take Prince St. Pizza from a single shop in New York to a true national brand. And for Longo, the recipe for getting there is simple: protect the product, protect the culture and keep serving slices worth traveling for.

    Related: This Restaurant CEO Created His Own National Holiday (and Turned It Into a Business Strategy)

    About Restaurant Influencers

    Restaurant Influencers is brought to you by Toast, the powerful restaurant point-of-sale and management system that helps restaurants improve operations, increase sales and create a better guest experience.

    Toast — Powering Successful Restaurants. Learn more about Toast.

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    Shawn P. Walchef

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  • He Went From Dishwasher to $750 Million in Assets | Entrepreneur

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    Opinions expressed by Entrepreneur contributors are their own.

    On his first day in the restaurant business, Andrew K. Smith was the dishwasher.

    Not the investor. Not the strategist. Not the guy fixing tech stacks or analyzing labor margins. Just the guy at the sink, scrubbing trays, rinsing off sheet pans.

    It wasn’t exactly what he had pictured when he told his wife he was ready for a new challenge.

    Today, Smith is the managing partner and co-founder of Savory Fund, a restaurant investment firm known for helping brands scale nationally. But before the boardrooms and portfolios, he started where few investors do: behind the dish pit.

    Rewind a year. His wife had launched a bakery, a fast-casual dessert concept that opened in the middle of the 2008 financial crash. Smith, still deep in his tech CEO role, didn’t exactly love the idea. “In my mind, I’m like, that’s the worst idea,” he now admits. “But you know what I responded? I was like, ‘I think it’s a great idea. Of course. And we should absolutely do that.’”

    It wasn’t sarcasm. It was marriage. And, as he puts it, “because of that, I just celebrated my 26th anniversary.”

    Related: His Sushi Burger Got 50 Million Views — and Launched an Entire Business

    Fast-forward a year, and his company was stable. The bakery was bustling. And Smith was ready to do something new. Something less theoretical. Something real. He called his wife and said, “I think I want to come join you in the restaurant business.”

    Her reply? “Perfect. My dishwasher just called out.”

    So that’s how Smith, a guy who had sold companies, raised millions and built tech startups, walked away from the boardroom and stepped straight into the dish pit.

    No business cards. No title. Just soap, steam and a head-first dive into restaurant life. It wasn’t glamorous, but it was the beginning. And eventually, it led to the creation of Savory Fund.

    Related: Von Miller Learned About Chicken Farming in a College Class – And It Became the Inspiration for a Business That Counts Patrick Mahomes as an Investor

    How storytelling became a growth strategy

    If your restaurant doesn’t have a story, it doesn’t have a brand. That’s Smith’s philosophy, and it’s baked into everything Savory Fund does. Before the systems, funding and growth playbook, there’s the story. Who are you? Why do you exist? And why should anyone care?

    “Storytelling is what galvanizes your consumer with your brand,” Smith says. “If you can’t explain your purpose, it’s a pretty hollow business.”

    At Savory, storytelling isn’t fluff. It’s foundational. It shapes how a brand communicates, hires, markets, scales and builds culture. From social media presence to internal training, it’s the thread that holds everything together.

    Related: This Restaurant CEO Created His Own National Holiday (and Turned It Into a Business Strategy)

    But make no mistake. Savory is more than a storytelling shop. It’s a serious growth engine.

    The firm combines more than $750 million in assets under management with a proven operational playbook developed over 16 years in the restaurant industry. Savory partners with high-potential, profitable, emerging restaurant brands and gives them more than capital. It provides hands-on support with operations, real estate, marketing, systems and training.

    Savory’s team of more than 85 people contributes directly to all aspects of growth. The goal is not just expansion, but sustainable replication. Founder involvement is a must. The early success of a restaurant often hinges on instincts and insights that only the founder can explain. Savory helps translate that into scalable systems without losing what made the brand matter in the first place.

    It’s a deeply personal mission for Smith. His wife, Shauna K. Smith, serves as CEO of Savory Fund and leads the charge on brand support and development. Together, they’ve built a company that doesn’t just invest in restaurants. It invests in the people who make them work.

    Family has always been central to that approach.

    When his sons were younger, Smith brought them into his world — taking calls on the way to football practice, asking what they noticed and learned. It wasn’t a balancing act between work and life. It was an intentional blend, designed to make both more meaningful.

    That mindset carries into how Savory works with founders. Business should be personal. And the best brands don’t just serve food. They serve a purpose.

    Related: They Opened a Restaurant During the Pandemic — But Locals Showed Up, and Celebrities Followed. Now, It’s Thriving.

    About Restaurant Influencers

    Restaurant Influencers is brought to you by Toast, the powerful restaurant point-of-sale and management system that helps restaurants improve operations, increase sales and create a better guest experience.

    Toast — Powering Successful Restaurants. Learn more about Toast.

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    Shawn P. Walchef

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  • Why Restaurateur Jack Gibbons Loves Confrontational Customers | Entrepreneur

    Why Restaurateur Jack Gibbons Loves Confrontational Customers | Entrepreneur

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    Opinions expressed by Entrepreneur contributors are their own.

    Experience is everything.

    That’s the underlying belief of FB Society, a Dallas-based hospitality company operating numerous restaurant concepts that are intrinsically innovative and scalable. FB Society CEO Jack Gibbons’ history of scaling unique restaurant concepts is marked by a pragmatic understanding that profit is not just desirable, but an essential element for expansion. He emphasizes that the decision to grow a restaurant must be earned through the establishment of a financially viable and culturally rich foundation.

    FB Society knows a lot about building successful restaurant brands. The company developed, scaled, and sold the extremely popular Twin Peaks chain as well as Velvet Taco (of which they are still investors).

    “Whether it’s the culinary side or the experiential side, it’s got to be something that you ask, ‘why should it exist?’,” the CEO said about developing new concepts. “Because the last thing the world needs is just another restaurant.”

    In this interview for Restaurant Influencers with Shawn Walchef of Cali BBQ Media, Gibbons asserts: “If you don’t build margin into your brand, you can’t hire the best people, you can’t buy the best products, you can’t run great campaigns, and it gives you zero flexibility.”

    “The first thing is you just got to run one great restaurant and it’s got to make sense financially.”

    D.N.A. stands for Differentiation, Nuances, Attitude

    Jack Gibbons places a premium on a brand’s D.N.A., which stands for Differentiation, Nuances, and Attitude.

    This deliberate approach ensures that as the company expands, it retains its uniqueness and doesn’t lose its soul.

    Gibbons integrates the brand’s DNA into every aspect of the business, sharing it with the team and incorporating it into training. He believes that decisions, even at the management level, should be aligned with the brand’s fundamental D.N.A.

    “We create a DNA that’s actually written down on paper, and it’s really the reason a brand should exist,” articulates Gibbons. “We share the DNA with the team. We make it a big part of the training. We make it part of something you celebrate all the time.”

    In the realm of industry feedback, Gibbons adopts an uncommon perspective. He values confrontation and sees direct feedback, even when negative, as a requirement in order to improve.

    Gibbons challenges the industry norm by publicly responding to every Yelp review, whether positive or negative, viewing it as an opportunity to show customers genuine appreciation and a commitment to continuous improvement.

    This approach reflects his belief that embracing criticism is vital for the growth and excellence of management teams in the competitive restaurant industry.

    “I love this feedback. I could just ignore it if I choose to, or I can act upon it,” he says. “If you truly value your customers, but you say only when it’s something that’s positive, then that’s a bunch of bull***. Because the reality of it is we don’t execute perfectly every day.”

    The straightforward, no-nonsense approach to development is what has helped catapult Jack Gibbons to the top of the industry.

    With energy for growing concepts still running high, he shows no signs of slowing down.

    In his words, “There’s just so much to learn.”

    Subscribe to Restaurant Influencers: Entrepreneur | Spotify | Apple

    About Restaurant Influencers

    Restaurant Influencers is brought to you by Toast, the powerful restaurant point of sale and management system that helps restaurants improve operations, increase sales and create a better guest experience.

    Toast — Powering Successful Restaurants. Learn more about Toast.

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    Shawn P. Walchef

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  • How This Franchise Founder Scored Big Success By Going Smaller | Entrepreneur

    How This Franchise Founder Scored Big Success By Going Smaller | Entrepreneur

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    Opinions expressed by Entrepreneur contributors are their own.

    Brandon Landry loves basketball, but he was built for business.

    The co-founder of Walk-On’s Sports Bistreaux brings forward-thinking and Southern hospitality to his endeavors — whether that’s the popular sports concept, his fine dining Supper Club, or the fast-growing QSR Smalls Sliders.

    “I grew up a sugarcane farmer’s son in south Louisiana. I didn’t grow up in the hospitality business,” Brandon said about his upbringing before entering the restaurant industry.

    Still “Southern hospitality” was part of his life. “It goes back to where time moved a little bit slower, and people just enjoyed the moment, they enjoyed the company,” he says. “Our purpose at Walk-On’s has always been to bring people together.”

    Origin of an idea

    Walk-On’s story began when founders Brandon Landry and Jack Warner were both Louisiana State University basketball team “walk-ons” around the turn of the millennium — determined to prove their worth on the team despite not being the star players. “I realized pretty early on in my career that I wasn’t going to play in the NBA,” said Brandon Landry to Shawn Walchef of Cali BBQ Media. “I played seven minutes my senior year. If you know anything about basketball, that’s not a whole hell of a lot.”

    In 2003, the teammates learned they could team up for something bigger. Brandon and Jack became business partners when they opened the first Walk-On’s next to Tiger Stadium at their alma mater LSU.

    Related: This Founder Walked-On to a Top College Basketball Team in the ’90s. Today, He and Drew Brees Are Bringing the ‘Walk-On Mentality’ to Franchising.

    Walk-On’s Sports Bistreaux has been big from the beginning. The family-friendly sports bar and cajun cuisine concept has impressed culinary fans and sports fans for more than 20 years. ESPN even called Walk-On’s the best Sports Bar in America.

    With large locations and lots of menu items — not to mention the impressive interior design — Walk-On’s franchises are a big undertaking that have big rewards.

    Walk-On’s Sports restaurants grossed an average of $4.8 million in revenue in 2022. In 2023, 20 Walk-On’s were opened, which was five more than the year before.

    It’s a real entrepreneur success story. But even with Walk-On’s growth, Brandon Landry knew he could create a franchise restaurant business that was easier to enter and simpler to scale.

    Enter Smalls Sliders.

    Bringing Smalls Burgers to a big stage

    Brandon Landry has always been a fan of sliders, those tiny burgers that people crave. “I grew up a cheeseburger kid,” he said. Despite its popularity in certain circles, the cheeseburger slider hasn’t quite taken off in the way Brandon believes it can.

    Noticing what friend Todd Graves has achieved with the popular Raising Cane’s Chicken Fingers led Brandon to take his shot at mastering the cheeseburger slider at a quick-service restaurant.

    Related: See the latest Franchise 500 rankings

    “I just saw what he did with one product, doing it better than anybody else in the world,” he said about Todd Graves and Raising Cane’s business model. “And really putting everything — all focus, all attention — on that and a great culture.”

    Now Brandon Landry wants to bring his “Smalls” burgers to a big stage.

    The Atlanta-based chain encourages people to #slidethru their fast drive-thru lanes or “camp out at our Can.” The Can is a clever name for the prefabricated modular Smalls Sliders building that is not only affordable but easy to set up.

    The 750-square-foot “Can” dining room-free design can be set up at a prepared site in only 30 minutes. It costs around $1.5 million to open a Smalls Sliders Can.

    Super Bowl MVP Drew Brees is co-owner of Smalls Sliders as well as a partner at Walk-On’s Sports restaurant.

    “There’s nobody in the space that is hand-patting and cooking to order. Just putting everything into the best cheeseburger slider there is,” Brandon said about the ways that Smalls Sliders is differentiating itself from the slider competition.

    Because of its fast expansion and innovative operation, the QSR brand has been featured as a Breakout Brand by Nation’s Restaurant News, as well as a Top New Franchise by Entrepreneur magazine.

    “If you’re going to do one thing, it better be damn good,” Brandon Landry said.

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  • Hooters CEO on Revitalizing a Brand | Entrepreneur

    Hooters CEO on Revitalizing a Brand | Entrepreneur

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    Quality leadership is like a bag of golf clubs, says Hooters of America CEO Sal Melilli.

    A golf bag full of top-notch clubs — from putter to driver — gives a golfer the essential tools they need for a great 18-hole round.

    Being a good leader also means having a lot of available tools, people, and ideas around you at all times to make it easier to navigate the countless situations that occur every day as an executive.

    “You got different clubs in the bag,” explains Sal Melilli to Shawn Walchef of Cali BBQ Media. “Here are some of the tools that we can look at or things you could possibly consider to help get you through the point where you are today.”

    The “clubs” you can wield might come in different types of inspiration — mentors, media, memory — just like in golf there are woods, irons, wedges, and more.

    Sal never thought he’d get into social media, but eventually he gave in to that new form of communication, and discovered certain key people who have influenced him.

    “I also keep different notes around my desk for inspiration,” Sal Melilli added about the ways he finds inspiration as the chief executive of a legendary restaurant company. “It comes in different places.”

    The Hooters Story

    Hooters was founded in 1983 on April 1. Yes, that is April Fool’s Day, but this was no joke.

    As legend goes, the brand was born in Florida when “six businessmen with no restaurant experience whatsoever got together to open a place they couldn’t get kicked out of.”

    They call it the happiest accident in restaurant history.

    Humble origins led to monumental growth. Four decades have passed, but the mentality remains the same as it was in the ’80s.

    The Hooters brand was created from day 1 to be about fun — to “rescue people from the ordinary.”

    Eventually Hooters with its comfort food and comfortable surroundings — and the fashionable and cheery Hooters Girls — became cultural icons. The brand continues to grow in new ways, including globally.

    These days, Hooters franchises and operates more than “420 restaurants” in almost every state in the US, and 29 countries.

    Hooters grossed $860 million in 2022, according to Technomic’s Top 500 Chain Restaurant Report published by Restaurant Business Online.

    Hooters of America (HOA) Brands also operates Hoots Wings, an emerging QSR franchise with lots of different styles to offer chicken wing fans.

    Sal Melillis said Hooters has learned to diversify within its strengths. The International Miss Hooters Pageant was a big success for the brand and has even inspired similar live events at a local franchise level.

    Related: The Over-the-Top Strategy That Is Creating Lifelong Customers for This Restaurant Group

    You’ll also be able to buy Hooters products in the grocery store. “We’re on the cusp of some pretty exciting opportunities that we’re building in the licensing part around this brand,” he said.

    Though live events and retail products are becoming a way to continue developing the brand around the globe, it’s the dining room Hooters experience that is the core of the company. Because of this Hooter is investing in sports betting.

    With more than half of all states in the US allowing legal sports gambling, there is lots of revenue to be earned from tapping into the customers’ desire to bet on sports while eating wings and drinking beer in a fun environment.

    Hooters has launched live betting at dozens of restaurants in multiple states and has also partnered with brands like DraftKings.

    With new opportunities to bring the company into the future, Sal said the core of the Hooters has always been the people who work there.

    40 Years of Hooters

    Sal Melilli’s ascent at Hooters took him from sink to c-suite. Starting as a dishwasher and intern, he found himself mastering job after job within the organization until landing at the top.

    The chief executive’s astronomical rise is not an uncommon occurrence at Hooters.

    The company publicly prides itself on providing workers with the skills and training to succeed and move up. Or employees can move on to other career paths but still retain with them what they learned.

    During its 40th anniversary year in 2023, Hooters leaned into spotlighting the essence of their brand — the Hooter Girl.

    Especially important to the Hooters I AM initiative (standing for “Image, Attitude, Memorable”) is how the more than 500,000 Hooters Girl alumni are not merely defined by their iconic Orange Shorts, but by their many achievements in life after donning that classic outfit.

    “You know, the Hooters Girl has been, is now, and will be the absolute essence of the business,” the CEO said. “40% of our management staff is female. So some of them move on to great careers with us. They move through the management ranks.

    “We’ve really tried to put a focus on celebrating the empowerment of women.”

    Former Hooters Girl Cheryl Whiting-Kish, who is now Hooters Chief People Officer, said the 40th anniversary was a chance to honor those who personify the most important part of the brand.

    “I think it’s time to honor who she is as an individual,” she said in FSR Magazine. “I also hope to give the women of the brand again a spotlight to say, ‘Hey, I’m a leader of myself. I’m choosing to work for this brand. I choose to wear these orange shorts. I choose to leverage my time here whether it’s to make money while I go to school or to learn communication skills,’ or whatever it is.”

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    About Restaurant Influencers

    Restaurant Influencers is brought to you by Toast, the powerful restaurant point of sale and management system that helps restaurants improve operations, increase sales and create a better guest experience.

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  • Meet the Pizza-Making Robots Churning Out 600 Pies Hourly at PizzaHQ | Entrepreneur

    Meet the Pizza-Making Robots Churning Out 600 Pies Hourly at PizzaHQ | Entrepreneur

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    Opinions expressed by Entrepreneur contributors are their own.

    What happens when you mix automation with excellence? You get a robot revolution.

    PizzaHQ is leading the way by focusing on automation and efficiency to deliver affordable pizzas at a breakneck pace.

    Co-founder Jay Udrija and PizzaHQ are building a robot-powered pizza chain whose “relentless focus on process” also comes with a commitment to quality to set them apart.

    PizzaHQ, headquartered in New Jersey, is a high-volume “pizzeria” that manufactures its food offerings using innovative restaurant technology to produce lots of quality pies for a low cost and at a fast pace.

    Not compromising on quality is crucial to the PizzaHQ brand. It’s one thing to get a quick, cheap pizza, it’s another to get a quick, cheap, AND perfect, pizza.

    “What we didn’t want to do was sacrifice quality,” explained PizzaHQ co-founder Jay Udrija to Shawn Walchef of Cali BBQ Media. “We really wanted to keep the authenticity of New York-style pizza and mimic the same product that we had at the time.”

    Along with traditional pick-up and delivery sales powered by Toast, PizzaHQ can use its pizza manufacturing technology to make custom pies for large corporate events, stadium service, and more.

    An advantage of automation is not just the obvious business benefits: cost savings, operation efficiency, ease of training, etc. Another reason to incorporate automation into a restaurant business is consistency for the consumer.

    “You get a consistent product every time,” Jay Udrija said. “There’s not going to be extra cheese one time and regular cheese one other time. It’s going to be the same cheese because the machines are much more consistent.”

    “We’re able to deliver a better product, we’re able to deliver way faster, we’re able to deliver at a lower price point.”

    Incorporating back-of-the-house technology and front-of-the-house technology like Toast, DAVO Sales Tax, and other tools for the modern restaurant operation allows PizzaHQ to prepare themselves for an even bigger future of getting pizzas into the hands of as many people as possible.

    “We are committed to being a tech-forward brand,” Jay said.

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  • How LeRoy and Lewis Barbecue Built a 50K Social Following | Entrepreneur

    How LeRoy and Lewis Barbecue Built a 50K Social Following | Entrepreneur

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    Opinions expressed by Entrepreneur contributors are their own.

    Evan LeRoy, co-owner of LeRoy and Lewis Barbecue, is crafting boundary-breaking menu items and innovative social media at the same time.

    Recognizing a branding potential beyond mere views and clicks, his restaurant business focuses on crafting videos, podcasts, and more content with value.

    For the talented team behind LeRoy and Lewis Barbecue in Austin, TX, social media isn’t about just promoting their innovative New School BBQ menu items. “It’s really about building up community,” Evan LeRoy tells host Shawn Walchef of Cali BBQ Media.

    Viewing various social media channels as opportunities for education, Evan LeRoy emphasizes adding value with each post. The online community then extends to in-person interactions, as enthusiasts end up visiting Austin to try their food. This creates a self-fulfilling cycle of engagement and community.

    “The people who do come to visit us at the classes engage on the Discord and on the Patreon,” he explains. “They interact with each other and share recipes, secrets, tips and everything with each other.”

    LeRoy sees sharing content as storytelling and a potent marketing tool that generates income. For Leroy & Lewis, every recipe is not just a culinary experiment, but a business strategy.

    “If you make a brisket, film it, and serve it to thousands, you’re going to make money on that two times,” says LeRoy. “It’s also marketing and advertising for your business. That pays for you. You don’t have to pay for marketing and advertising.”

    On Patreon, hundreds of LeRoy and Lewis subscribers give money every month to support the business and get access to video features and more access. The team shares recipes, behind-the-scenes footage, and more exclusive educational content while drawing in thousands of dollars a month in additional revenue.

    As Leroy and Lewis continues to grow beyond its origins as a food truck, LeRoy recognizes the importance of efficiency. The utilization of proper restaurant technology to overcome bottlenecks and streamline operations has become a priority to ensure they continue to provide new-school barbecue and old-school service.

    “We have bottlenecked a lot recently,” admits LeRoy. “We are trying to use technology to kind of disperse the food as fast as we can to all the different people.”

    Evan LeRoy’s innovative approach to content creation and BBQ is about finding the intersection of culinary and community.

    “We’re all just telling a story, right? And there are so many other tools to tell those stories.”

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  • How Restaurant365 CEO Tony Smith Uses Data to Make Better Decisions | Entrepreneur

    How Restaurant365 CEO Tony Smith Uses Data to Make Better Decisions | Entrepreneur

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    Opinions expressed by Entrepreneur contributors are their own.

    Restaurant365’s Tony Smith knows he’s not a social media expert. Few people are. Still, the software company executive has been able to prove that authenticity is a powerful tool for building a devoted following online.

    He believes that true connections are built on honesty, not a facade. It’s important to let people see the real you, rather than hiding behind a persona.

    “For me,” says R365’s Tony Smith to Restaurant Influencers series host Shawn Walchef of Cali BBQ Media. “I am not a master of social media, but luckily I’ve been able to build some presence there because what I do believe in is people knowing you — really knowing you for who you are — not some fake persona.”

    Tony Smith is the CEO and co-founder of Restaurant365, a company that’s helping improve the fortunes of more than 40,000 restaurants with its back-office management software. The leader stands out for his commitment to transparency and desire to help businesses thrive.

    Restaurant365, or R365, is a fast-growing SaaS company, whose cloud-based software provides a unique, all-in-one accounting, store operations, and workforce solution for restaurants. Their mission is to facilitate optimal productivity and profitability.

    With R365, restaurants can manage back-office productivity from one platform. It also integrates with your POS (such as Toast, the sponsor of this series), banks, vendors, and more. This results in less time spent on manual tasks, with improved visibility and control of the bottom line.

    Tony Smith’s journey as the CEO of Restaurant365 is a testament to the power of authenticity, the value of personal connections, and the importance of seeking help when needed.

    Leaders often find it challenging to ask for help when they spend so much time helping others. But Smith has a unique approach to avoid burnout.

    Employing a quadrant strategy to evaluate his tasks, he divides responsibilities into categories: “love it,” “don’t love it,” “great at it,” and “not great at it.” Once he recognizes areas where he doesn’t excel or doesn’t enjoy, he proactively seeks assistance.

    Tony Smith knows that trying to do everything himself would be a disservice to his company.

    “I have to be honest and admit I’m probably not the best person here to do that thing anymore,” he says. “If you do too many of those things you don’t love, that’s the burnout zone.”

    In an era where virtual interactions dominate, Tony Smith values the richness of in-person connections.

    The Restaurant Transformation Tour, an ongoing series of events by Restaurant365, reflects his passion for meaningful face-to-face encounters. He believes that personal connections are formed best when you can “rub shoulders” with someone, exchange ideas informally, and create valuable relationships.

    “I think that some of that really does come best in person.”

    Subscribe to Restaurant Influencers: Entrepreneur | Spotify | Apple

    About Restaurant Influencers

    Restaurant Influencers is brought to you by Toast, the powerful restaurant point of sale and management system that helps restaurants improve operations, increase sales and create a better guest experience.

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  • Zack Oates of Ovation on Building Business Connections through Digital Storytelling | Entrepreneur

    Zack Oates of Ovation on Building Business Connections through Digital Storytelling | Entrepreneur

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    Opinions expressed by Entrepreneur contributors are their own.

    Soliciting feedback from customers often seems like a daunting task. However, Zack Oates and his team at Ovation have cracked the code with a proven strategy that not only encourages guest feedback, but also establishes a personal connection for exceptional results.

    Zack Oates and the guest feedback platform Ovation have taken a radically different approach to hearing from customers, which stems from their recognition of a critical flaw in the conventional methods: It’s too hard to share feedback.

    As the CEO/founder puts it to host Shawn P. Walchef of Cali BBQ Media when meeting up at the National Restaurant Association Show: “Because the solutions are so bad, guests don’t give feedback. You miss out on over 99% of your guests’ feedback because you make it too hard to give that feedback.”

    The Ovation solution? A two-question survey, delivered via text message, that practically engages customers immediately. Think of it like a digital “table touch”

    Ovation not only makes it much easier for restaurant guests to give helpful feedback and reviews, but also establishes a personal connection that yields exceptional results.

    The simplicity, along with incentives like a chance to win a $100 gift card, encourages participation.

    This accessible and innovative approach, coupled with Ovation’s integration with various platforms like the Toast POS, has opened up valuable channels for direct engagement. Oates emphasizes that their strategy not only garners feedback but also nurtures customer relationships, which is vital to Ovation’s success.

    A human touch working in harmony with technology remains the key to unlocking true customer loyalty, Oates says. Though he recognizes the convenience of technology, he stands firm in the idea that consistency lays the foundation, and that the pinnacle of loyalty is achieved through genuine connection.

    “At the end of the day, regardless of how much technology is in between you and I, it’s about that human connection.” says Zack Oates.

    This approach creates a deep connection and enhances personalized engagement, which not only drives loyalty, but also drives revenue by drastically reducing Ovation cancellation.

    “Nobody cancels Ovation.” the CEO proudly proclaims.

    Oates acknowledges that his strengths lie in building genuine relationships through real digital storytelling rather than orchestrating investor hype. Instead of pursuing a multitude of investors, Ovation seeks the best investors for them. Those are people who share a vision and values and echo the same principle that underlines the Ovation approach to customer relationships.

    “I’m not great at pitting one investor against the other and getting the valuation up,” admits Oates. “The way that I look at it is when you’re able to tell your story, then you’re able to connect to that person.”

    In a landscape often dominated by complex strategies and high-pressure plays, Ovation stands as a testament to the strength of simple connection and authenticity.

    By creating an environment where customers are empowered to share their thoughts and are met with genuine interest, Ovation has not only found the elixir for consistent feedback, but has also unlocked the key to customer loyalty.

    Through their approach, Ovation has shown that technology is necessary, but it’s the human connections that truly make a lasting impact.

    ***

    ABOUT RESTAURANT INFLUENCERS:

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  • Elizabeth Chambers of BIRD Bakery on How to Expand in Business with Authenticity | Entrepreneur

    Elizabeth Chambers of BIRD Bakery on How to Expand in Business with Authenticity | Entrepreneur

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    Opinions expressed by Entrepreneur contributors are their own.

    Elizabeth Chambers of BIRD Bakery believes that every person entering her bakery’s doors does so with purpose.

    For her, each encounter with someone — online or in-person — is an opportunity to embrace a connection. So every interaction should be treasured as a gift.

    “I believe everything happens for a reason. And I say every single person who walks in that door is meant to walk into your life. So are you going to receive that or are you going to ignore it? And that’s your choice,” says Elizabeth Chambers to Restaurant Influencers host Shawn Walchef of Cali BBQ Media.

    Following three years living in the Cayman Islands, she sought a heartfelt way to extend her gratitude to the local community that provided a sense of peace to her and her family through a rough patch of life.

    This aspiration to give back gave rise to the creation of BIRD Bakery, a venture dedicated to rekindling the love of homemade baked goods in a landscape dominated by mass-produced cupcakes.

    Through her pop-up endeavors, Chambers encountered profoundly emotional reactions from patrons who rediscovered cherished memories in her confections. This journey culminated in a Hulu show chronicling the inception of BIRD Bakery.

    “I always wanted to open a bakery here.” says Chambers of opening her bakery in the Cayman Islands. “People love cupcakes. And because it’s a small island in the middle of the sea, most of the cupcakes that people enjoy are from the grocery store. And they’re frozen or it’s pre-made mixes.”

    She has seen the power of Smartphone Storytelling to connect with consumers while celebrating the importance of family and food. As a successful media personality, Elizabeth Chambers has learned the best way to get your true story told is to tell it yourself. And she does so on her own terms.

    Navigating the evolving terrain of the creator economy and social media landscape, the founder and owner of BIRD Bakery initially grappled with the pressure to maintain algorithmic relevance, a challenge familiar to many entrepreneurs.

    However, her perspective underwent a transformation as she recognized the beauty and authenticity in stepping back from social media.

    Despite the potential loss of followers, she prioritized personal well-being over analytics.

    While Elizabeth Chambers acknowledges the potential for bigger expansion, involving a team and investors, at present her bakery stands as a direct reflection of her values and personal journey. By exercising ownership over her online presence and business, she underscores the profound significance of aligning individual authenticity with entrepreneurial pursuits.

    Of her new approach, Chambers says: “I feel like I didn’t want to force something that wasn’t authentic to where I was at that point in my life. And my bakery reflects where I am.”

    The food entrepreneur’s journey is about genuine connections and intentional encounters, serving as a reminder for others to heed their inner compass when navigating life’s intricacies.

    Her conviction in the purposefulness of interactions and ability to seamlessly integrate personal authenticity into her bakery’s identity exemplify the potency of merging values with entrepreneurial endeavors.

    With multiple stores, BIRD Bakery’s renowned goods are just at the beginning of what it will become. And it will all be on Chambers’ terms.

    “BIRD is me. I am BIRD”

    ***

    ABOUT RESTAURANT INFLUENCERS:

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  • Jon Taffer of Bar Rescue on Succeeding in the Reaction Business | Entrepreneur

    Jon Taffer of Bar Rescue on Succeeding in the Reaction Business | Entrepreneur

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    In Jon Taffer’s eyes, the restaurant industry isn’t just about serving food and beverage — it’s about creating REACTIONS.

    The Bar Rescue host and executive producer knows the importance of understanding the psychology behind customers’ reactions. It’s at the core of his business philosophy.

    Jon Taffer‘s journey to becoming host and executive producer of Bar Rescue on Paramount was not without challenges.

    Despite initial doubts from friends about his ability to be a TV star, the famed businessman has held onto two powerful lessons that continue to shape his success: the importance of believing in oneself and the value of long-term vision over short-term gains.

    As Jon Taffer tells Restaurant Influencers host Shawn Walchef of Cali BBQ Media, “The only person who can say no to you — is you — don’t ever forget that.”

    Before stepping into the limelight as star of Bar Rescue, Jon Taffer had already tasted lots of success in his career.

    This pre-existing experience gave him the leverage to keep authenticity as a non-negotiable going into his famous hospitality series. Refusing to “sell his soul,” he stood ground when some producers suggested adding fake elements for dramatic effect.

    Jon Taffer‘s commitment to real and authentic content not only saved the show and made it a big hit, but also strengthened his brand. His unwavering authenticity is a cornerstone of his identity, both on and off the screen.

    He stresses the significance of remaining true to oneself in the world of content creation.

    “I had an understanding with the network that if it wasn’t real, I would walk away because my brand still meant a lot to me before I was on TV.” says Jon Taffer. “I’m me. I’m no different talking to you now, than I am on TV. That’s really important. No matter what we do in a content world, authenticity is critical.”

    Restaurateurs who can consistently generate positive reactions from their patrons, whether through culinary excellence or impeccable service, are the ones who stand above the rest.

    As he puts it, the restaurant business is about creating reactions, not just making meals.

    Taffer believes that success lies in how effectively restaurateurs can evoke responses from their customers. To him, a dish on the table is not merely an entree, but a vehicle to elicit a reaction from the diner.

    Jon Taffer‘s approach to the restaurant industry is characterized by his dedication to creating meaningful experiences for customers. He emphasizes that it’s not about simply serving food or pouring drinks but rather orchestrating moments that evoke delight and satisfaction.

    “I don’t believe you’re in a restaurant business. I don’t believe you’re in the food and beverage business. You’re in a reaction business. Your cook and kitchen is not making an entree. That is not the product. He’s producing a reaction.”

    Jon Taffer’s journey from being told he would never be on television to becoming an Executive Producer of a hit series has been fueled by an unwavering belief in himself and a commitment to authenticity.

    Success is not about the products or services we offer but about the reactions we elicit from our audience.

    ***

    ABOUT RESTAURANT INFLUENCERS:

    Restaurant Influencers is brought to you by Toast, the powerful restaurant point of sale and management system that helps restaurants improve operations, increase sales and create a better guest experience.

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  • Condado Tacos CMO Sara Kear on Creating a Strategic Digital Footprint | Entrepreneur

    Condado Tacos CMO Sara Kear on Creating a Strategic Digital Footprint | Entrepreneur

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    Opinions expressed by Entrepreneur contributors are their own.

    Sara Kear, Chief Marketing Officer at Condado Tacos, has embraced the power of social media as a game-changing business tool.

    The CMO and team have strategically mapped out Condado Taco‘s web presence, understanding the unique expectations of consumers for each channel.

    “We did organic and paid (social media) and then we really went across and just created this rubrics of, what do we believe that our consumers would want or expect from us in these different channels,” said Sara Kear to host Shawn Walchef of Cali BBQ Media.

    In her role, she believes in empowering everyone to become a marketer, ensuring consistent brand storytelling across all touchpoints. For a company like Condado on a fast-growth trajectory, having a dedicated CMO is essential in navigating the multitude of opportunities in the digital landscape and aligning marketing strategies with the market.

    “I really think of my role as how I can empower everyone to market, to talk about Codado in a consistent way,” says Kear. “If you’re in fast-growth mode having someone who can be dedicated to these, you know, the plethora of opportunities that exist for brand storytelling.”

    Throughout the challenges of COVID-19, Condado Taco flexed its fast-casual ability, providing customers with a versatile dining experience that combined both in-restaurant and fast-casual elements. Their speed-oriented approach allowed them to adapt swiftly, making their craveable and clean food accessible whether diners chose to dine in or enjoy their delicious offerings at home.

    “The speed aspect of our brand was incredibly helpful,” says Sara Kear about the company’s ability to pivot. “Ideally (the customers) are visiting us in person for the first time and then they also realize that we are very fast and that making this really craveable clean food at home.”

    Sara Kear’s dedication to empowering her team and understanding consumer behavior has propelled the company forward. Condado Tacos remains at the forefront of the industry, delighting customers and enticing new ones with their unique dining experience and strategic social media presence.

    ***

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  • Joy Zarembka of Busboys and Poets on Inviting Customers to Take a Deliberate Pause | Entrepreneur

    Joy Zarembka of Busboys and Poets on Inviting Customers to Take a Deliberate Pause | Entrepreneur

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    Opinions expressed by Entrepreneur contributors are their own.

    Busboys and Poets, a socially conscious restaurant, bookstore, and community hub, was named after one of the most famous busboy/poets of all time: Langston Hughes.

    By providing a space for all people the multi-unit restaurant company has inspired much more than appetites. It has also inspired positive change.

    Before she ever worked as Chief Operation Officer for Busboys and Poets, Joy Zarembka worked on her writing at the restaurant.

    Writers know the importance of where you choose to “put pen to paper.” You need a calm space where you can work, and one that is comfortable enough to spend considerable amounts of time.

    At Busboys and Poets, customers are invited to take a “deliberate pause”. And during that pause, they can eat, drink, enjoy art, buy books, and more. Founded in Washington, DC by artist and activist Andy Shallal in 2005, the restaurant is a “cultural hub where racial and cultural connections are consciously uplifted.”

    Busboys and Poets is:

    • a community where racial and cultural connections are consciously uplifted.
    • a place to take a deliberate pause and feed your mind, body and soul.
    • a space for art, culture and politics to intentionally collide.

    Joy Zarembka chose the original 14th and V location to be her writing spot because the restaurant was so welcoming. Others have written novels and PhD dissertations while taking their time at Busboys and Poets, she added.

    “Lots of restaurants are trying to turn tables and kick people out,” said Joy Zarembka during an interview at Toast HQ with Shawn Walchef of CaliBBQ Media. “We want people to sit and relax, grab a book, grab a drink, take in a show, learn some poetry, look at the artwork, hang out with your friends.

    “We are one of those places where we actually don’t kick people out when they’ve been there too long.”

    After her book launch event for “The Pigment of Your Imagination” in 2007 at Busboys and Poets, Joy Zarembka transitioned into her place in the Tribe. From VP of Planning and Innovation, she became the company’s COO in 2022.

    A big part of Busboys and Poets has been storytelling. Now with the prevalence of online media platforms and the thirst from audiences for unique and engaging digital content, it’s imperative that all businesses learn to tell their own story online.

    The plan for the expanding social media presence of Busboys and Poets, like it should be for all brands, is to create content “beyond the dish.”

    “We want to make a media space that we could really just broadcast all over the place… We got into social media early on and that allowed us to really build a great following in various places.”

    As a member of the Toast point of sale company’s Customer Advisory Board (along with Restaurant Influencer‘s host Shawn Walchef), Joy is using her influence to make positive changes for Busboys and Poets and the industry.

    “What’s been so amazing is meeting other restaurateurs who have great ideas, and are doing things differently,” she said about serving on the Toast Customer Advisory Board. Toast is also the title sponsor of the Restaurant Influencers series.

    “Just having those conversations has been really the most beneficial because we can take (an idea) back and implement it right away.”

    Joy and Busboys have also collaborated with Toast and the Indeed hiring company on helpful industry content online. It’s all part of the mission to make restaurants, and the world, a better place.

    “I always want to challenge other restaurateurs, and even challenge Toast and others, to think about how do we make sure we have all the different voices in the room? And we can be talking about race. We can talk about class, gender, you know, tattooed or not tattooed… whatever you want to talk about…

    “At Busboys, I often say if you can smile, you can get a job here.”

    ***

    ABOUT RESTAURANT INFLUENCERS:

    Restaurant Influencers is brought to you by Toast, the powerful restaurant point of sale and management system that helps restaurants improve operations, increase sales and create a better guest experience.

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  • Shootz Restaurant CEO Harold Walters on Connecting with a Large, Organic Audience | Entrepreneur

    Shootz Restaurant CEO Harold Walters on Connecting with a Large, Organic Audience | Entrepreneur

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    Opinions expressed by Entrepreneur contributors are their own.

    Harold Walters, CEO of Shootz Restaurant, understands the transformative power of social media storytelling. A crucial mindset shift occurred when he embraced the notion that the opinions of others aren’t his concern. He recognized his purpose is to inspire and bring value to others.

    By embracing his purpose and focusing on telling the unique story of the Shootz Restaurant, Harold Walters found the freedom to authentically and intentionally walk his path. The CEO believes that storytelling is paramount in differentiating a brand from the competitors.

    “Telling your story, especially if you have information that can be valuable to others and can save people’s lives. Like, you got to go out there and do it.” says Harold Walters to host Shawn Walchef of CaliBBQ Media during a conversation at the Spark LA event presented by Toast.

    “And I think the story is so, so important because without a story, at the end of the day, your brand really is just a commodity.”

    Shootz also leverages technology, such as Ovation, an innovative guest feedback platform, to receive real-time responses and enhance the business. This enables staff to identify areas for improvement, engage with guests, and increase positive reviews while limiting negative ones.

    “They leave feedback, it goes directly to us, which allows us to, one, identify if we need to make any changes if we need to, and then also be able to communicate with the guests. And then also it increases our reviews, mitigates our bad reviews.” explains Walters.

    Recognizing the significance of a well-rounded restaurant tech stack, Harold Walters made the switch to the Toast point of sale (POS) and restaurant management system as his preferred technology partner. He found that Toast offered comprehensive features and valuable data insights that were lacking in other systems like Clover which they had used before switching.

    With Toast, Shootz gains access to essential features such as Toast Guestbook, which allows him to analyze customer spending patterns, lifetime value, and segment the customer base. Additionally, Toast seamlessly integrates with other restaurant software solutions in Shootz Restaurant’s tech stack, including Ovation, creating a central and efficient system for the business.

    Harold Walters, through his utilization of technology and storytelling, has transformed Shootz Restaurant into a customer-centric, e-commerce establishment and the epitome of Digital Hospitality. Walters’ shift in mindset, focusing on purpose and storytelling, has allowed Shootz to stand out, transcending the boundaries of a typical dining establishment.

    “At the end of the day, I have to live out my purpose in building and in bringing value to others.” says Walters.

    ***

    ABOUT RESTAURANT INFLUENCERS:

    Restaurant Influencers is brought to you by Toast, the powerful restaurant point of sale and management system that helps restaurants improve operations, increase sales and create a better guest experience.

    Toast — Powering Successful Restaurants. Learn more about Toast.

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    Shawn P. Walchef

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  • Sam Fonseca of Roll-Em-Up Taquitos on Simplicity for Successful Restaurants | Entrepreneur

    Sam Fonseca of Roll-Em-Up Taquitos on Simplicity for Successful Restaurants | Entrepreneur

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    Opinions expressed by Entrepreneur contributors are their own.

    Roll-Em-Up Taquitos and its COO Sam Fonseca follow a deliberate approach to keeping their menu — and business — simple and successful.

    “My role is to make sure that our focus is on our taquitos.” says COO Sam Fonseca to Shawn Walchef of CaliBBQ Media. “When you add other things, it actually devalues what we do best. It’s going to take our attention away just even a smidgen for something else.”

    In honor of the original inspiration, Mama Karen, Sam Fonseca and team at Roll-Em-Up Taquitos understand the true desires of their customers and strive to surpass expectations with every “Bomb AF” Taquito rolled.

    Though they stay consistent to their simplified menu, that doesn’t mean Fonseca isn’t flexible enough to make adjustments necessary to enhance the business.

    In a serendipitous meeting with an overzealous customer while working at a previous job, Fonseca quickly understood the importance of listening to customer desires. The customer came to the door early in the morning during a team meeting, thinking the restaurant was open due to the amount of cars in the parking lot.

    Sam Fonseca instantly recognized the opportunity to change business hours and attract a new sector of customers by simply allowing employees to fill the parking lot with their cars and opening the doors at 9 in the morning.

    Recognizing the immense power of social media storytelling for restaurants, with over 100K followers on TikTok and Instagram for Roll-Em-Up Taquitos, Fonseca has observed a shift in customer behavior. Fewer people these days are connected by shared memories of Saturday morning cartoons or favorite network TV shows, while more are finding connections through social media platforms.

    The digital landscape has allowed customers to easily reach out, inquire about Roll Em Up locations, and stay connected with the brand.

    “Social media is just this powerful, powerful tool, right, that can reach folks in different countries, in different states.” says Sam Fonseca. “It’s just an amazing marketing tool.”

    Roll-Em-Up Taquitos embodies the idea of simplicity by focusing on their expertise, engaging customers through social media platforms, and capitalizing on customer connections. Roll Em Up Taquitos continues to flourish, and Fonseca’s approach ensures that the company remains a beacon of culinary excellence, bringing joy to taquito enthusiasts who come to their locations with high expectations.

    ***

    ABOUT RESTAURANT INFLUENCERS:

    Restaurant Influencers is brought to you by Toast, the powerful restaurant point of sale and management system that helps restaurants improve operations, increase sales and create a better guest experience.

    Toast — Powering Successful Restaurants. Learn more about Toast.

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    Shawn P. Walchef

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  • Andy Hooper of Hart House on Pioneering a Plant-Based Revolution | Entrepreneur

    Andy Hooper of Hart House on Pioneering a Plant-Based Revolution | Entrepreneur

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    Opinions expressed by Entrepreneur contributors are their own.

    In the ever-evolving landscape of the restaurant industry Hart House is committed to creating a space where plant-based food options are more accessible to all.

    “This is plant-based food for the people…” Hart House CEO and co-founder Andy Hooper tells host Shawn Walchef of CaliBBQ Media. “…an opportunity to take food that is objectively delicious in its own right that just so happens to be made from something different than it’s normally made from.”

    Hart House is an innovative quick-service restaurant concept founded by Kevin Hart and partners. The company is committed to the future of food, as well as the overall wellbeing of its customers.

    “I founded Hart House to create a good experience that combines the joy of coming together over food, with the power of purpose,” Kevin Hart said on the Hart House website.

    Drawing inspiration from renowned restaurant brands, CEO Andy Hooper envisions a melding of their successes with a goal of creating a job structure that empowers individuals managing Hart House units. Therefore offering them real equity and the opportunity to thrive.

    “What would it look like if we took the best of Chick-Fil-A, the best of Outback’s Managing Partner program, the best of what Darden (Restaurants) has done to build their brand with full service over time. The best of what Cheesecake Factory did with their single unit operators.

    “And rolled that all into a job that gave real equity to the people managing these units?” says Hooper. “Thinking about it more as an investment thesis than a cost management approach.”

    This employee facing experience aligns seamlessly with Hart House’s overarching mission to create a space that is both hospitable to customers and serves the employee.

    Andy Hooper recognizes that a restaurant’s success transcends its physical offerings. Taking cues from industry giants like McDonald’s, Hooper understands that building a lasting brand necessitates careful consideration of every detail that contributes to the broadest possible appeal.

    With Hart House, the team is aiming to embrace the investment thesis that emphasizes the long-term benefits of cultivating a skilled, dedicated, and motivated workforce.

    Hooper’s pursuit of his vision was amplified when he met with multi-hyphenate entertainer extraordinaire and health enthusiast Kevin Hart. During this initial meeting, Hooper posed an important question to Kevin.

    “Candidly, my first question was, why do you need this?” he recalls. “Restaurants, as you know well, are not exactly a get rich quick scheme, especially for somebody who honestly probably has more to lose than to gain, at least on the surface. My question was like, why?”

    Luckily, Hart’s answer aligned with Hooper’s vision and the two set the wheels in motion for what would become Hart House.

    As we witness the birth of a new level of accessibility in plant based foods, the possibilities for both customers and employees in the realm of hospitality are expanding.

    Hart House stands as a testament to Hooper, Hart, and team’s audacity and unwavering dedication to creating a paradigm shift in the restaurant industry and usher in a new era of quick-service food.

    ***

    ABOUT RESTAURANT INFLUENCERS:

    Restaurant Influencers is brought to you by Toast, the powerful restaurant point of sale and management system that helps restaurants improve operations, increase sales and create a better guest experience.

    Toast — Powering Successful Restaurants. Learn more about Toast.

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  • Mr. Bake Kareem Queeman on Telling Your Product Story | Entrepreneur

    Mr. Bake Kareem Queeman on Telling Your Product Story | Entrepreneur

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    Opinions expressed by Entrepreneur contributors are their own.

    Mr. Bake Kareem Queeman has been baking since the age of eight and has found fame from the oven to the camera. Now, he has become a rising voice advocating for the LGBTQ+ community.

    Kareem Queeman found his purpose by answering a difficult question: “If I was to leave this Earth tomorrow, would I be happy with the life that I’ve lived?”

    After acknowledging that his answer to the question posed above was “no”, Queeman took action to change the narrative and became a strong advocate for the “unseen” LGBTQ+ community.

    “I started to really start changing with that and start speaking out more about that change, about going to therapy. And then that’s when I found that passion,” says Kareem Queeman to Restaurant Influencers host Shawn Walchef of CaliBBQ Media.

    One of the most important qualities an entrepreneur must possess is courage. Kareem Queeman didn’t always possess that in spades.

    After a meeting with a fellow black entrepreneur who made wine, Queeman realized the importance of telling his story with media, which helped him progress and become the powerful voice he is today.

    “He said, they will get into your story more than they will buy into your product. And I sat on that for a little while,” Queeman says of the encounter. “And then it hit me six or seven months later.”

    Running a business is not an easy feat, and there will be plenty of obstacles to overcome, and Queeman has faced his fair share of adversity. But he has done the internal work necessary to persevere and advises other entrepreneurs to do the same.

    “When you are faced with another adversity or when you are faced with another opportunity or you want to go for something and you start to doubt yourself, I want everybody to remind themselves, how did they get to where they are today?” asks Queeman. “Do not forget your power.”

    Kareem Queeman’s story is an inspiring one. His journey to find and intentionally pursue his passion of becoming a voice for the LGBTQ+ community is one that reminds us that we have the power to achieve our dreams, and find our own voice, as well.

    ***

    ABOUT RESTAURANT INFLUENCERS:

    Restaurant Influencers is brought to you by Toast, the powerful restaurant point of sale and management system that helps restaurants improve operations, increase sales and create a better guest experience.

    Toast — Powering Successful Restaurants. Learn more about Toast.

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    Shawn P. Walchef

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