Podcast Grill

National Restaurant Show, 2007.

Covering the North American Pizza and Ice Cream Show from Columbus, OH

The National Restaurant Association profiles the restaurant industry as it heads for its 16^th consecutive year of real growth. Sales expected to reach $537 billion at a record 935,000 locations in ’07. Hudson Reilhe, the chief economist and head of research at the National Restaurant Association is with us today to discuss where the restaurant industry is headed, what factors will determine its direction and how consumers can impact restaurant operations

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

Podcast Grill covers the restaurant technology outlook for 2007 with Microsoft.

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

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

Restaurant technology at its finest at this years FSTec show in Long Beach CA - 2006

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

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

Fast casual mixes makes a new segment debut as we discuss the concept with CEO Michael Curcio of Pyro Grill.

Sharp same-store sales declines among some of the biggest players in the $331 billion restaurant industry have analysts and marketers worrying whether the slide is a long-term trend or a short-term hit due to less disposable income. In either case, casual-dining chains and independents are the biggest losers.

As casual dining chains face tough times Jannelle Barlow of Branded Customer Service and host Paul Barron analyze what these restaurants can do to turn this challenge into and opportunity.


Branded Customer Service

Restaurant online ordering is explored of how to utilize this new tool for your restaurant oeprations, marekting efforts and even improvement in customer service.