After 15 years in restaurant marketing at Pizza Hut, KFC and TGI Fridays, Olga decided to focus her marketing expertise on loyalty and CRM. With that, OLLO Restaurant Loyalty was born and her clients include restaurant chains with five to 800 locations.
In this episode of Forktales, Olga talks about the challenges facing restaurant marketers today, how to put segmentation to work in your email marketing and how loyalty programs are a not-so-secret weapon when it comes to building your email database.
As the lead creative at Liquid Death – a canned water company hellbent on changing the way that water is packaged and marketed – Andy’s job is to give everyone creative whiplash. Along the way, Andy and the Liquid Death team pride themselves on creating a product that makes people healthier and makes the world a better place.
In this episode of Forktales, Joseph and Andy talk about the “sea of sameness” that is the bottled water category, zigging while everyone else is zagging and rewarding loyal fans on TikTok.
Just a few years ago, Andrew worked in HR for an accounting firm. He was 60 pounds overweight (but hungry for change) and then he discovered a yoga program sponsored by his employer. Today, he’s a certified wellness program coordinator (CWPO) and the founder and CEO of Wellspring, a company that creates kits filled with wellness products that employers can distribute to its employees to help build a health and wellness-based culture.
In this episode of Forktales, Andrew talks about all things wellness, including how wellness can impact a company’s overall productivity and its bottom line. He also chats about the importance of individualized care, building culture and his love/hate relationship with carbohydrates.
If you’re a restaurant owner or marketer and you’re not laser focused on digital hospitality, Jason Gabler can help you make it happen. He’s VP of Sales at Adentro, a platform that pairs with a restaurant’s in-store WiFi network to help it better understand and market to its customers based on customer visit behavior.
In this episode, Joseph and Jason take a closer look at digital hospitality (and now restaurants can do it more effectively), how to make data more actionable, and why no one on Earth wants to be blasted by an email from a marketer.
Almost overnight, Lauren rolled up her legal degree, bought a pair of non-slip clogs and went to work in the restaurant industry. After getting a first-hand look at the challenges new restaurant owners face, she founded Full Course, a development and investment firm that incubates and accelerates emerging fast casual restaurant brands.
In this episode of Forktales, Joseph and Lauren break down the in’s and out’s of investing in new restaurants. The menu includes discussions about what makes an effective manager, the importance of cleanliness and what’s on the horizon for new and emerging restaurant brands.
Jonathan Weathington knows oysters. He also knows how to grow and build a restaurant brand, which is why he’s the CEO of Shuckin’ Shack Oyster Bar. From his days of crashing on the co-founder’s couch to today, Jonathan has helped turn Shuckin’ Shack into a thriving 16-location chain in five states.
In this episode of Forktales, Joseph and Jonathan talk about seafood, the challenges with dealing with franchisees, how to maintain a happy staff and what oysters and french fries have in common when it comes to delivery.
After a 10-year career as an NFL linebacker, Kevin shifted his focus to technology. He’s a self-described “glutton for pain” when it comes to education with an MBA from Rice, a Masters’s in Technology from Northwestern, and is currently pursuing a Doctorate in organizational leadership at USC.
Today, he’s the VP of Technology & Automation for Papa Gino’s Pizzeria where he’s helping to take the wildly popular New England brand to the next level thanks to his NFL leadership skills and his razor-sharp understanding of technology and its place in the modern restaurant.
Daniel knows how to make a killer chicken sandwich. He was part of the team at Popeyes that went toe-to-toe (or bun-to-bun) with Chick-fil-A in the chicken sandwich wars. Daniel also knows his way around a healthy salad. That’s how he spends his time today as co-owner of Simply Salad.
In this episode of Forktales, Daniel and Joseph talk about how to make a killer chicken sandwich (and why so many challengers fail), how to grow a salad restaurant in non-traditional markets and how to have a big brand launch without a big brand budget.
When Ellis Winstanley and his wife, Paige, bought El Arroyo in 2012, they were buying more than just a popular local Tex-Mex restaurant. They were buying a brand that would become internationally recognized – thanks in large part to the restaurant’s witty marquee messages – despite only having a single location in Austin, Texas.
In this episode of Forktales, we talk with Ellis about El Arroyo and its iconic marquees. We also talk about Axial Shift, a software platform founded by Ellis that’s changing the way restaurants motivate and reward employees.
Third-party delivery is here to stay, but tools like VROMO allow restaurants to manage their own delivery fleets and take back ownership of the customer experience. That’s the dream that became a reality when Alan Hickey teamed with Brian Hickey (no relation) to create VROMO in 2016.
In this episode of Forktales, Alan and Joseph talk about the pandemic’s impact on delivery, the ROI with services like VROMO and exactly when we can expect to see pizza delivered by drones.
When Brian and his entrepreneurial partner Justin saw an armored car pull up to a restaurant in San Francisco to drop off cash to pay employee tips at the end of each shift, they knew a change had to be made. That’s how Kickfin was born.
In this episode, Joseph and Brian talk about how Kickfin is revolutionizing the way restaurants pay its employees, tip-shaming and why workers in the hospitality industry really are essential employees.
David Abes started in the hospitality industry as a dishwasher. Thirty-two years later, he’s the owner of DASH Hospitality Group, a management and consulting company for start-up and existing restaurants, hotels, and other food and beverage services.
In this episode of Forktales, Joseph and David dish on technology’s role in the restaurant industry, the hallmarks of a bad restaurant general manager, how restaurants can use social media effectively and why ooey, gooey, realistic food photos are almost always a great idea.