Episodes
Ep 79: Jason E. Brooks / Founder of HospiVation
Jason E. Brooks is a coach, a motivational speaker and an author with a lifetime of restaurant experience. That’s one of the reasons he created HospiVation, a leadership coaching clinic that helps restaurants build better teams. It’s also why he wrote the book, “Every Leader Needs Followers: 10 Keys to Transform Restaurant Managers into Hospitality Leaders.”
In this episode, Michael and Jason talk about the difference between managing, leading and coaching (and why all three are important), how to motivate teams, effective training plans and why we suck at meetings.
Ep 78: Emily Rugaber / VP of Marketing for Thanx
Why do so many restaurants fail to properly use data? What are the biggest mistakes restaurants make when designing loyalty programs? Two huge questions and Emily Rugaber answers them both. Emily is the VP of Marketing for Thanx, a leading loyalty and guest engagement platform for restaurants.
In this episode of Forktales, Emily talks about the most common challenge restaurants face when it comes to data, the problem with discount-based loyalty programs, and why personalized programs are so difficult.
Ep 77: Betsy Hamm / CEO of Duck Donuts
Duck Donuts is one of the fastest growing donut shops in the nation, with 32 new locations last year and another 45 planned this year. The brand’s fresh, made-to-order donuts are a big part of that successful formula. Leading that growth is marketer-turned-CEO Betsy Hamm.
In this episode of Forktales, Michael and Betsy talk about the Duck Donuts origin story, what makes an ideal franchisee, managing rapid growth and why donuts really are the key to happiness.
Ep 76: Jay Cipra / CEO of Broaster Company
If you live in Wisconsin and the surrounding region, you know broasted chicken and how good it is. And the only way to make broasted chicken is with pressure-frying equipment and ingredients from Broaster Company. Jay Cipra is the CEO of Broaster Company and one of the many people tasked with promoting and protecting that trademark.
On the menu in this episode of Forktales, Michael and Jay talk about global expansion, pressure-fried cheesecakes, the future of pressure-frying in the home and how a passionate consumer base can be a brand’s best police force when it comes to protecting a brand.
Ep 75: Mark Schostak / Executive Chairman of TEAM Schostak Family Restaurants
Mark Schostak is the third generation of a four-generation family business that oversees 150 restaurants throughout Michigan. It’s a portfolio of culinary options that includes Applebee’s, MOD Pizza, Wendy’s and the company’s own brand, Olga’s Kitchen.
In this episode of Forktales, Michael and Mark talk about core values, the challenges of instilling those core values on teams spread across 150 locations, how to retain talent, why looking within to recruit high-quality managers is always a good idea and how to keep tabs on your restaurant’s competitors.
Ep 74: Rob Grimes / Founder & CEO of IFBTA
As the founder and CEO of the International Food & Beverage Technology Association (IFBTA), Rob Grimes spends his time forecasting tech trends and helping brands apply those trends to stay one step ahead of the competition.
In this episode of Forktales, Rob joins us from the Consumer Electronics Show (CES) in Las Vegas where he offers his thoughts on what’s hot (and what’s not) at CES, drones, robotics, the rise of electric vehicles, and why we should all keep an open mind about plant-based steaks.
Ep 73: Andrew Glantz / Founder of GiftAMeal
Studies have shown that 84% of Gen Z shoppers are more likely to purchase from a brand if the brand gives back and 71% of Millennials would pay more for a product if they knew that some of the proceeds were going to a good cause. That’s the inspiration behind GiftAMeal, an app created by Andrew Glantz that makes a donation to local food banks when diners take photos of their meals at participating restaurants.
In this episode of Forktales, Michael and Andrew talk about cause marketing, the profits-with-a-purpose business model, entrepreneurial spirit and how GiftAMeal beat out thousands of competitors to win a $25,000 Amazon Business grant.
Ep 72: James Passafaro / Co-Founder of opsi
James has 20 years of experience in the restaurant industry and a strong vision for technology’s role in it. One day, while working as a chef de cuisine in an overworked, frenzied and disorganized kitchen, that tech vision and the need to create a more streamlined and organized kitchen became the inspiration behind opsi.
In this episode of Forktales, James talks about how opsi is changing how modern operators manage restaurants. James and Michael also talk about robots in restaurants, elk recipes and the light switch moment as an 11-year-old that made James pursue a career in the kitchen.
Ep 71: Dan Costello / CEO of Home Run Inn Pizza
Dan Costello oversees nine Chicago area pizza shops and a thriving frozen pizza brand as the CEO of Home Run Inn Pizza. That position gives him a front row seat in the battle for hearts, minds and stomachs in the Pizza Capital of the World.
In this episode of Forktales, Michael and Dan talk about brand storytelling, creating synergy between restaurant brands and CPG brands and, of course, pizza. Specifically, they discuss the origins of the Home Run Inn Pizza name, which meat tops more Chicagoland pizzas (hint: it’s not pepperoni) and whether deep dish pizza is really just a casserole disguised as pizza.
Ep 70: Joseph Szala / Digital Guru & Bullhearted Author
Joseph is a vice president of digital experience, an author of multiple books about modern marketing and brand-building and a board advisor to restaurant tech companies and startups. He’s also the former host of Forktales.
In today’s episode, we meet the new host of Forktales, Michael Pavone (President and CEO of Pavone Group, which includes Vigor). Michael and Joseph talk about how to be a good podcast host, effective email marketing, the future of the restaurant industry and we play a game that tests Joseph’s knowledge of past guests and Forktales episodes.
Ep 69: Caroline Skinner / COO of Tupelo Honey
It’s no secret that attracting and retaining high-quality employees is one of the restaurant industry’s biggest challenges. Caroline Skinner knows that. She’s also leading the way at Tupelo Honey when it comes to implementing industry-leading hiring practices and building a strong, hard-working and happy employee culture.
In this episode, Caroline shares tips for how to build employee support programs that work, how to use technology to build stronger relationships with customers and one of the most effective ways to communicate with younger employees.
Ep 68: Carl Orsbourn / COO and Co-Founder of JUICER
Ready or not, dynamic pricing is coming to the restaurant industry. Carl Orsbourn and JUICER helps restaurants embrace the new pricing model, boost its bottom line and do it in a way that doesn’t alarm or anger its loyal customers.
In this episode of Forktales, Carl and Joseph talk about the challenges and misconceptions about dynamic pricing, delivering the digital restaurant, and why Taylor Swift tickets are so darned expensive.
