Gregg Rotcher

When burgeoning Whataburger franchisee MWB Restaurants first started their rapid growth, they didn't have scalable training. Meaning each of their (soon to be 90!) locations were improvising their own playbook. What could possibly go wrong... 😳 Enter Trainual. By converting old PowerPoint presentations (boo 👎 ) into engaging, mobile-friendly Trainual content (yay! 🎉 ), MWB Restaurants made training accessible anytime, anywhere. And they could finally track employee training progress to make sure their whole team is on the same page — no matter their role, shift, or location. Whata-relief. 😮‍💨 👉 Want a close look at how they do it? Click the link in the comments!

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Restaurant Stunt Marketing: Feeding the Ego, Not the Bottom Line #Restaurants #Food #Beverage #FoodserviceSolutions #Pizza #Burgers #Coffee #PizzaHut #YumBrands #GrocerantGuru https://lnkd.in/g_sjAXjz

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Hey- look this way for a second. ☺️🍳🥞 You see the guy at the host stand? That’s the President working to help seat each guest. You see the guy putting away the menus? That’s the CEO working to help vs dictate. Folks, people, operators, franchisees, IHOPers… come on. This is real time, real action, day to day. You know why PRP is successful? Take a look at this pic. So many people WANT to be the biggest and baddest but WHO actually is willing to do the day to day- Mondane, basics, not so woah to our business? Again, I’ll reference this picture. I personally made a commitment after my CO experience to NEVER do IHOP again unless it was with TRUE people first and results focused franchisees.. and I found just that and more!! IHOP is one of or THE biggest full service 24 hour business. Even though Asad didn’t clean the menu correctly and Mohammad sat the same server 4 times in a row- they STILL helped out. 🤪 Jokes aside how often do you see the President and CEO stepping in to work? Most often they fix their expensive suit, post their fancy linked post, lift up their chins even higher than already are, and lead with their finger pointing out everything that’s wrong. Not here at PRP. Oh boy, not even close. 🚨🚨Want to work at a place where the next person in charge is just as hardworking as you? Come join PRP then.🚨🚨 Want to work at a place where your recognized for the work that you ACTUALLY do and the long hours? Come join PRP then. Want to work at a place where you can bonus MORE than $5k-$10k a quarter (every 3 Months) guaranteed paid out by a specific date? Come join PRP then. So many want to replicate but only once place where we truly execute- PRP! Again, that’s Peachtree Restaurant Partners. ☺️ So if you’re reading this post don’t be lame and DROP a comment! - “Way to go PRP” “Let’s GO PRP” “That’s the way!” Show the leaders and folks who are less involved in the glitz and glamour and more focused on the seating the door and clean menus. Or are you going to let the next guy get the credit? A comment GOES a long way. PRP where WE ALL work shoulder to shoulder to make the impossible .. possible! ☺️💥🥞

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Every restaurateur I know wants to either make 20% profit at the unit level or, if they don’t, they want to know why their restaurants don’t make a profit at that level. They have heard the overworked saying that restaurants operate on “razor-thin margins.” Of course, that saying refers to the industry as a whole, so it includes successful restaurants as well as average and unsuccessful restaurants – the good, the bad, and the ugly. Combined, all restaurants average 3-5% profit. Show me one person who started a restaurant brand because they had a dream of being average! My business is about making successful people more successful. You must have success first before you work with me. Aiming of more than just being average? Let’s make your restaurants a standout success! Read here to learn more: https://lnkd.in/gQdYgbbj #restaurateur #restaurant #success #businessadvice

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We're sponsoring The Dynamic Pricing Debate at QSR's QSR Evolution conference this week. The session kicks off on Wednesday, Sep 4th, at 11:45am. There's no shortage of opinions or strategies on how to execute dynamic pricing in restaurant brands today, and it will be spearheaded by some amazing leaders who will definitely have some opinions on the topic. - Ted Babcock, Fishbowl - Tammy K. Billings, MBA, Consultant - Philip Daus, Simon-Kucher - Ashwin Kamlani, Juicer - Michael Lukianoff, SignalFlare.ai - Colin Webb, Sauce Uber does surge pricing. Hotels and airlines charge based on demand. Grocery stores have had access to Electronic Shelf Labels for decades, though it was just in the last 30-days that two Senators decided to probe Kroger about using them to "squeeze profit". What do you think the most commonly used word will be in the session? AI? Dynamic? Guest? Data? Something else? Looking forward to the conversation!

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Alicia Kelso Nation's Restaurant News showcases the efforts at CAVA Freddy's Frozen Custard & Steakburgers Red Lobster with 3 great leaders. "There has been no shortage of news coming out of the restaurant industry the past couple of years about companies adding new benefits like mental health coverage, tuition reimbursement, caretaker subsidies, equity opportunities, and more. Indeed, new data from BentoBox finds that “paid time off” mentions in industry job listings have increased by 386% in the past year, while “paid vacation” has increased by 175%, and “mental health” has increased by 53%. The pandemic and ensuing labor shortages, as well as changing demands from younger employees, have served as a catalyst for restaurant companies to rethink their people strategies. This was the topic of conversation during a Restaurant Leadership Conference panel and follow up roundtable discussion titled, “Meeting the moment – leading with possibility,” including Kelly Costanza, chief people officer at Cava, Laura Rueckel, chief marketing officer at Freddy’s Frozen Custard, and Sara Bittorf, chief experience officer at Red Lobster. I had the privilege of facilitating the panel, while the roundtable discussion was facilitated by Sarah Lockyer, chief brand officer of The Elliot Group. Here are the biggest takeaways: • Yes, soft skills are critical now. Costanza said Cava is even in the process of operationalizing soft skills alongside the company’s job skills. • The employee experience must be owned by everyone, not just HR or the CPO, and Rueckel and Bittorf are also both very much involved in their respective companies’ employee experience efforts. Communication at all levels, including franchisees, is the most effective way to achieve buy-in on such efforts. • Bittorf said retention can’t be the only employee-focused metric, noting that engagement is more critical. Companies should make sure employees are engaged in whatever role they may have. • All three panelists cautioned against trying to do too much, despite the increasing demands for more. Any company getting started on a people strategy should prioritize based on employee feedback, demographics, and budget. • About that budget – there is a clear return on investment when it comes to people initiatives, the panelists said, and the work Cava, Freddy’s, and Red Lobster has done so far has resonated with their respective employees. This return is measured by employee surveys and other feedback mechanisms, as well as retention. • It’s important to note that the employee proposition isn’t just about benefits or pay...Click-thru to read the rest" https://lnkd.in/eSGnYfHk #QSR #Entrepreneur #Restaurants #Franchise #Franchising #FranchiseChat Chainformation Altir Industries, Inc. Franchise Pipeline Franchise Development Outsource Ned Lyerly Joe Caruso Michael (Mike) Webster PhD Anders Hall Jonathan Martin Michael Scherr BentoBox

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https://bit.ly/3TZH2uk data shows that QSR and fast casual concepts have experienced year-over-year visit increases every quarter since Q1 2023, while full-service has declined or remained flat. https://bit.ly/3VWYbHC Do you think, latest restaurant technology is adding to the growth of QSRs? Let us know in the comments below. #QSR #DriveThrus #Technology #RestaurantTech #Texas

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You may order sauce on the side but it's still the main attraction. 🎡 Don't take it from me! Peep this Nation's Restaurant News article highlighting the QSR sauce BOOM 💥 → According to Innova Market Insights, 39% of consumers are most likely to try new flavors through sauces, seasonings + toppings. → Technomic, Inc. reports that 34% of consumers consider what sauces are available before deciding on a place to eat. → And Datassential shows that more than half of consumers have purchased a new sauce or condiment from a restaurant in the past 3 months. In a foodservice climate starving for new traffic, sauce-centric LTOs featuring new + exciting flavors on familiar menu items (e.g. 🍗 + 🍟 + 🍔 + 🌮) can be your most operationally friendly + craveworthy solution. Something I know for sure: There is one midwesterner who will *always* drive through for a new ranch flavor extension. 🙋‍♀️ -- What's your go-to, gotta-have-it, will-go-out-of-your-way-for-it sauce? 👀👇

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Holly Petre Nation's Restaurant News tells us about Doug Koob's new role Wienerschnitzel. "Wienerschnitzel, the Irvine, Calif.-based hot dog concept owned by Galardi Group Inc. Group, Inc., has named Doug Koob its new chief development officer, the brand announced Wednesday. In this new role, Koob will oversee sales and business development teams for both domestic and international growth, real estate, restaurant design, and construction. “There are so many things that drew me toward Wienerschnitzel, but it was first and foremost the people behind the brand,” Koob said in a statement. “This is a concept that has 60 years of an incredible culture at its fingertips — it’s a family business that has transcended the QSR space and now lives as an iconic pillar of the hot-dog segment. I’m so thrilled to have the opportunity to take what I’ve learned over my career — from being a 16-year-old team member at McDonald's to now — and truly usher in an era of widespread growth for a brand where the potential is sky-high. I can’t emphasize enough how fortunate I am to be joining this amazing group — which we are now dubbing the global development team — to grow this brand to its fullest extent.” The 350-unit quick-service concept’s new CDO has over 40 years of restaurant leadership experience, most recently as the founder of Circle Alliances, a contracting and consulting company that has served brands like MOD Pizza, Chipotle Mexican Grill, and Stumptown Coffee Roasters Coffee. Prior to that, Koob spent over two decades with Starbucks leading business development teams in the U.S. and Europe, before moving on to serve as a VP of concept development for First Watch Restaurants Watch, and later the chief experience officer & VP of operations for Asian Box. “I’ve had a narrow focus on finding the perfect fit for a CDO at Wienerschnitzel and after meeting with [Koob], it was extremely clear that he was meant to join our team,” J.R. Galardi CEO of Galardi Group, said in a statement. “We’re at a pivotal time with the brand as we’re now poised to elevate our growth to the next level, both in key U.S. markets and internationally, and [Koob]’s team-first mindset is going to make that a reality. I look forward to watching him flourish as part of our Galardi family...click-thru to read more." https://lnkd.in/enwBseex #QSR #Entrepreneur #Restaurants #Franchise #Franchising #FranchiseChat Chainformation Altir Industries, Inc. Franchise Pipeline Franchise Development Outsource Ned Lyerly Joe Caruso Michael (Mike) Webster PhD Anders Hall Jonathan Martin Michael Scherr  

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Are you a member yet? 🌴🫶🏽 Check your email for more information. @calrestaurants The California Restaurant Association is the uniting force of the restaurant industry. Bringing together the community, they impact legislation, cultivate relationships, and provide valuable resources and discounts to help you run your business more profitably. Who is eligible for CRA Membership? Restaurant Operators – for those who own or manage an eatery, including caterers, food trucks, breweries, and more! Service Providers/Allied Members - for those organizations who provide a service or product to eateries Benefits to becoming a CRA Member: ADVOCACY: We are the voice of the industry, supporting your business by representing your business on all political fronts at local and state levels. We listen to your needs and lobby for the ultimate interest of restaurants. RESOURCES + SUPPORT: Free Legal Advice every month, Helpline guidance, White Papers, Checklists, Weekly Newsletter, News You Need to Know, Buyers Guide + more TRAININGS + CERTIFICATIONS: We offer discounts on essential trainings like ServSafe and Sexual Harassment Prevention and resources to keep you and your staff knowledgeable and compliant. COMMUNITY + NETWORKING: We have chapters throughout California that host meetings, events, seminars, and educational webinars year-round. DISCOUNTS FROM OUR MARKETPLACE PARTNERS: We negotiate valuable discounts, programs, and services on behalf of our members. DUAL MEMBERSHIP: As part of your membership, restaurant members also receive a membership with the National Restaurant Association. PHILANTHROPY: Give back to the industry through our Foundation that gives hardship grants to employees and supports the future hospitality workforce.

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Exciting news from Craveworthy Brands As many of you know, I love to hint at our next big moves. Some might question this approach, but I believe it’s crucial to show my commitment to pushing our team and our dreams to new heights. Our latest acquisition is a game-changer, bringing Taim and Hot Chicken Takeover into our family! This strategic move will supercharge growth for our beloved Soom Soom and The Budlong Southern Chicken providing them an extraordinary platform to thrive. Additionally, it accelerates the expansion for Sigri Indian BBQ, offering immediate opportunities for two to three new locations. We’re also setting the stage to launch Costeño Rojo, testing a few locations to refine our concept further. But it’s not just about growth—it’s about people. We’re thrilled to collaborate with the fantastic teams at Taim and Hot Chicken Takeover. Their passion and innovation are exactly what we need to reach new heights. I’m excited to see what we can achieve together with this incredible talent. Stay tuned. We’re just getting started! #CraveworthyBrands #BusinessGrowth #Acquisition #FoodIndustry #Leadership #Innovation #RestaurantBusiness #Teamwork #Entrepreneurship #BrandExpansion

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Shake Shack (SHAK), a growing restaurant chain, ended 2023 strongly with successful sales strategies and margin expansion. CEO Randy Garutti highlighted the opening of 41 new U.S. restaurants and 44 international locations, with same-store sales rising 2.8% year-over-year despite inflation. Potential for further expansion in 2024 if Federal Reserve maintains or lowers interest rates. With 518 locations (334 in the U.S.) by end of 2023, significant growth potential remains. Bullish on SHAK above $87.00-$88.00, targeting $145.00-$150.00. Investors should monitor sales growth and expansion efforts. #SHAK #Investing #StockMarket 

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The catering and food-at-work movement represents a major opportunity for restaurants looking to diversify revenue streams and reach new customers. Erle Dardick, host of "The Catering Cage" podcast, sees catering as a critical business-to-business channel that many restaurants are still struggling to fully capitalize on. While most restaurants now offer some form of catering, truly scaling and optimizing this channel requires significant investment in technology, training, and dedicated sales teams. https://lnkd.in/g6iZ5Jki

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Do you have any questions regarding your participation in the 2024 California Restaurant Show? This year’s event is on track to deliver our 3rd consecutive year of buyer growth, as well as show floor size, and will bring thousands of restaurant and foodservice professionals together under one roof. I have some stats about the buying audience that you might find helpful: 83% of attendees have purchasing authority for their business 67% were new to the show last year Collectively, our buyers represent $2.5Billion in purchasing power 74% say attending the show is important to their business 29% of attendees plan to spend $500K or more on products and services seen at the show On average, buyers connect with 23 vendors by attending And our buyers are looking to source across all product categories:      Food – 75%                     Beverages – 70%             Equipment – 65%             Services – 63% For more info please visit the link in our bio.

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I'm curious to see what other restaurant operators are seeing with their alcohol sales. There has been a lot of discussion about a rise in non alcoholic beverage sales and a focus on more people drinking less. At the same time Tequila continues to boom with beer and wine both seeing large drop offs in sales (nationally). There is a huge opportunity to offer a great NA program and there are a lot of great options there from Athletic Brewing Co. to Seedlip Drinks etc. I'm seeing more and more restaurants doing some sort of house made soda with interesting seasonal flavors and fresh herbs etc. In many cases these drinks aren't significantly less expensive than their alcoholic versions. What are you doing at your restaurant? Do you place huge importance on getting a liquor license at your new locations?

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Understanding the true value of loyalty points is more than just a numbers game. Many restaurant leaders believe that accumulating points equates to customer loyalty, but this oversimplification misses a critical challenge within patrons. They don't easily recognize the actual dollar value of points! Sure, there are little alert boxes that read "100 points = $1" but no one looks at those and they really don't remember. We have to build that knowledge by baking it into the digital experience naturally. Here are three ideas on creating a natural "learning" element to build clear, rapid value perception with your restaurant brand's digital experience: Misunderstanding Value: Customers often perceive points differently than brands intend. While businesses see points as a straightforward incentive, customers may not always find them valuable or motivating. This disconnect can lead to lower engagement and diminished loyalty. Operational Efficiency: Without a seamless and efficient system to manage these programs, the intended benefits can backfire. Poorly executed loyalty initiatives can frustrate customers, leading to negative experiences and potential loss of patronage​​​​. Customer Perception: The way customers view and interact with loyalty programs is crucial. If the program feels like a burden or the rewards seem unattainable, it fails to foster true loyalty. It's essential to design loyalty programs that resonate with customers on a personal level, making them feel valued and appreciated beyond just the transactional aspect. We need to shift our focus from merely accumulating points to creating meaningful and personalized customer experiences. How does your brand handle loyalty? Do you find points effective or challenging to manage? Share your thoughts and experiences in the comments! Let’s discuss how we can bridge the gap between perception and value to enhance our loyalty efforts. #restaurantloyalty #restaurantstrategy #restaurantmarketing #digitalexperience #UX #usability #userexperience #guestexperience #restaurantexperience #experiencedesign #XD #loyalty #loyaltyprogram #loyaltypoints #points

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