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Kitchen Obsessed
The first podcast of its kind that focuses on the evolving challenges facing restaurant kitchens in 2022 and beyond. Our goal is to make this podcast useful to operators. And to that end, please let us know what subjects you'd like us to discuss by emailing us at podcast@freshtechnology.com
Episodes
16 episodes
Unveiling Customer Engagement
Amin Yazdani, CEO of Craver, demystifies customer engagement in this must-listen episode! Uncover the keys to finding patterns and gamifying the customer experience.
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Season 2
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Episode 7
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27:12
Securing the Digital Kitchen
Investigating the rising concerns about cybersecurity within the kitchen environment, from recipe protection to customer data, and how safeguarding this information may become an obstacle to inefficient technology integration.
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Season 2
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Episode 6
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29:26
From Waste to Taste
In this episode guest Dana Farese of Crunchtime dives into restaurant sustainability. How do the little things add up to a big impact?
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Season 2
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Episode 5
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23:20
Open vs Closed POS Ecosystem
Bryan Solar, CPO of SpotOn, tackles the question: Is Closed the new legacy POS systems?
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Season 2
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Episode 4
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19:18
How To: Scale, Standardize, and Succeed
Guest Patrick Shaheen, VP of Operations at Ballard Brands breaks down the importance of standardizing processes to scale efficiently. What does standardization look like among a wide range of operational diversity?
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Season 2
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Episode 3
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30:51
Is Cloud POS ready for Enterprise?
Are the cloud players ready to move up-market into Enterprise?
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Season 2
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Episode 2
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30:40
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Your Loss! The War on Chargebacks
Joseph McLean, CEO of Quavo, tackles the question: Are operators unfairly punished by processors for chargebacks?
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Season 2
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Episode 1
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35:31
SOS! Improving Speed of Service!
This week we are talking Speed of Service with Chris Demery, CTO of Blaze Pizza! What does it mean, how is it improved, and what patterns of convenience do customers expect?
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Episode 9
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28:00
Robots vs Humans
This week with guest Jacob Brewer, CSO of Miso Robotics, we will hear about how automation can save businesses, and even lead to making restaurants MORE human. Humans can't do it all. Listen to this week's episode to find out if its time to tak...
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Episode 8
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24:31
Humans vs Robots
Enough about tech, it’s still about people! Dan Simpson, Chief Executive Officer at Taziki's Mediterranean Cafe, discusses what it means to rehumanize the kitchen.
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Episode 7
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34:02
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Grow with the Flow: Part II
In the second part of this two-part episode, Sterling Douglass, Co-Founder & CEO at Chowly, discusses preparing for the next version of off-premise demand generation and third-party delivery in light of a shifting economy. Chowly is a leade...
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Season 1
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Episode 6
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20:26
Grow with the Flow: Part I
In the first of this two-part episode, Sterling Douglass, Co-Founder & CEO at Chowly, discusses preparing for the next version of off-premise demand generation and third-party delivery in light of a shifting economy. Chowly is a leader in a...
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Season 1
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Episode 5
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21:16
Much Ado About AI
Is AI necessary to compete? How do big brands use AI and how can small brands leverage data as well? Phil Crawford, Chief Technology Officer at CKE Restaurants, has been at the forefront of restaurant technology throughout its evolution and sha...
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Episode 4
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33:03
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Don't Panic, Pivot
Chal Smiley, Co-Founder & CEO of RDY, discusses how coffee brands can exploit their strengths to compete against the national chains. RDY launched as a demand generation platform focused on coffee shops and has been evolving with its changi...
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Season 1
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Episode 3
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26:53
Tech Fatigue: I'm Starting to Not Give a Sh*t
This week we’re talking to Deric Rosenbaum, President of Groucho’s Deli, about tech fatigue and kitchen operations. Groucho’s is a fast-casual chain based in Columbia, SC. Deric is a forward-thinking, technologically adept operator.
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Season 1
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Episode 2
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27:41
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