))
Mark Pascal and Francis Schott are The Restaurant Guys! The two have been best friends and restaurateurs for over 30 years. They started The Restaurant Guys Radio Show and Podcast in 2005 and have hosted some of the most interesting and important people in the food and beverage world. After a 10 year hiatus they have returned! Each week they post a brand new episode and a Vintage Selection from the archives. Join them for great conversations about food, wine and the finer things in life. **T ...
…
continue reading
1
The Restaurant Technology Guys Podcast brought to you by Custom Business Solutions
Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
Restaurant Technology Podcasters... Drawing from years of combined experience in restaurant technology, implementation, and marketing, The Restaurant Technology Guys are here to help you run your business better. Check them out www.restauranttechnologyguys.com Jeremy literally grew up in the Restaurant Technology Industry. His family is the founders of Custom Business Solutions, Inc. and Jeremy’s early school vacations were spent soldering components for restaurant customers. Twenty-plus yea ...
…
continue reading
This is a Vintage Selection from 2005 The Conversation The Restaurant Guys finally meet chef Floyd Cardoz of the acclaimed Tabla restaurant in New York City. Floyd talks about his experiences that brought him to where he is today and how he melded cuisines of India and the ingredients available in the New York region to create the first New York Ti…
…
continue reading
In this episode of the Restaurant Technology Guys podcast, Jeremy Julian is joined by Brian Wayne, VP of Customer Success at QSR Automations. They discuss how QSR Automations' technology solutions, such as the ConnectSmart kitchen display system and front desk software, enhance kitchen efficiency and guest experience. Brian shares insights into his…
…
continue reading
The Banter The Guys talk about elevating their town’s New Year’s Eve celebration and mishaps of New Year’s Eves past. We are grateful for your support of the re-launch of The Restaurant Guys Podcast and wish you wonderful things in 2025! Happy New Year! Our Sponsors The Heldrich Hotel & Conference Center https://www.theheldrich.com/ Magyar Bank htt…
…
continue reading
This is just a teaser from a bonus episode for our subscribers. If you'd like to become a Restaurant Guys' Regular and listen to the entire episode and other commercial-free episodes, subscribe here https://www.buzzsprout.com/2401692/subscribe This is a Vintage Selection from 2008 The Banter The Guys host their last terrestrial radio show in 2008 b…
…
continue reading
This is a Vintage Selection from 2006 The Banter The Guys discuss a New York Times Review from their newly opened Catherine Lombardi restaurant. They are pleased because they met their expectations, if not their aspirations. The Conversation The Restaurant Guys welcome author Robert Tinnell to talk about his graphic novel The Feast of the Seven Fis…
…
continue reading
This show is ad-free. Happy Holidays! The Banter The Guys talk about toys around the tree, special holiday foods and new traditions that began with their restaurant families. However you celebrate or don’t, enjoy time with family and friends during this season and always. Our Sponsors The Heldrich Hotel & Conference Center https://www.theheldrich.c…
…
continue reading
This is a vintage selection from 2006 The Banter The Guys talk about Long Island wines and what the future may hold. When is a wine like a snarky adolescent? The Conversation The Restaurant Guys have Colman Andrews, editor-in-chief of Saveur magazine, to talk about the often unsung region of Campbeltown scotch. Colman goes over the broad strokes th…
…
continue reading
The Banter The Guys talk about their introduction to scotch then later single malts and how it impacted them. Francis discloses an error in judgment that involved Scotch. The Conversation The Restaurant Guys share a dram with Master Distiller of Glendronach, Dr. Rachel Barrie prior to a scotch dinner at their restaurant. Listen if you want to know …
…
continue reading
1
Data-Driven Success: Exploring RAD's Impact on Restaurant Operations with Dave's Hot Chicken
34:00
In this episode of the Restaurant Technology Guys podcast, Jeremy Julian, Chief Revenue Officer of Custom Business Solutions, is joined by Jeff Porter and Ryan Burhorn, co-founders of RAD, a next-generation analytics platform designed for restaurant operators. Their guest, James McGee, CFO and franchisee at Dave's Hot Chicken, shares insights into …
…
continue reading
This is a Vintage Selection from 2005 The Banter The Guys talk about what December means for retail and restaurants along with managing family feasts. The Conversation The Restaurant Guys host writer and iconic consumer wine educator Kevin Zraly. Kevin talks about the best ways to teach consumers, how to find value and what is the most important th…
…
continue reading
The Banter The Guys make “scents” out of the smells some companies use to entice you into their establishments. The Guys do it the old fashioned way. The Conversation The Restaurant Guys welcome Josh Noel who recently penned Malort: The Redemption of a Revered & Reviled Spirit. Hear how Malört’s devoted supporters fought for its independence and pr…
…
continue reading
In this episode of the Restaurant Technology Guys podcast, host Jeremy Julian is joined by Brandi Villareal, head of Uber Direct's online food delivery for the U.S. and Canada. They explore the advantages of Uber Direct's first-party delivery solution, which allows restaurant brands to maintain control over customer data and enhance customer loyalt…
…
continue reading
This is a Vintage selection from 2007. The Banter The Guys discuss Francis’ upcoming trip to the land of prairie butter and why you want to know how to use it. The Conversation The Restaurant Guys welcome famed food writer and television personality Andrew Zimmern. He tells some wild tales of the foods and animals he has encountered, but the scarie…
…
continue reading
The Banter The Guys talk about what Robert Simonson calls “the cold switcheroo” and what’s next in the world of martini. The Conversation The Restaurant Guys get two Corisons on one show! They catch up with Cathy Corison and her daughter Grace Corison Martin who will, perhaps along with her sister, take over the winery one day. They discuss the cha…
…
continue reading
In this episode of the Restaurant Technology Guys Podcast, Jeremy Julian talks with Danny Klein, freshly promoted to VP Editorial Director at WTWH Media's FRH properties. They delve deep into the state of the restaurant industry, discussing everything from the surge of bankruptcies and the challenges of rising costs, to evolving consumer preference…
…
continue reading
This is a Vintage Selection from 2010 The Banter The Guys are horrified to hear about red bees…and it’s not because of their sting. The Conversation The Restaurant Guys are long-time fans of Lidia Bastianich’s restaurants and her retail phenomenon Eataly. They are eager to talk about her new book and bridging cultural divides with food. Listen to h…
…
continue reading
The Banter The Guys recount some troubling restaurant stories involving drought, flood, snow and nine foot flames! The Conversation The Restaurant Guys meet Ellen Yin, a successful restaurateur out of Philadelphia. They all have been running restaurants for decades and discuss the joys of retaining key employees and the benefits of a pool house as …
…
continue reading
In this episode of the Restaurant Technology Guys podcast, Jeremy is joined by Deric Rosenbaum, President and CTO of Groucho's Deli, an 83-year-old deli chain based in the Southeast U.S. Deric shares his journey from commercial construction to leading Groucho's Deli alongside his business partner Bruce Miller. The conversation delves into Groucho's…
…
continue reading
The Conversation The Restaurant Guys were so taken with the stories behind a book by Susan McKenna Grant that they took a detour while at an Italian wine festival to stay at her beautiful property that she is restoring, La Petraia. This interview in this episode was recorded on location at Radda in Chianti at the farm (you can hear the pigs snortin…
…
continue reading
The Banter The Guys express what they look for in a dinner party host and what to do as a guest….and they hope you invite them over. The Conversation The Restaurant Guys welcome Tom Colicchio back on the show after 18 years! Giving some insights from his book Why I Cook, Tom tells stories from his early years, how he ended up where he is and shares…
…
continue reading
In this episode of the Restaurant Technology Guys podcast, host Jeremy Julian speaks with Cijoy, an experienced restaurant technology and operations veteran. Cijoy shares his journey from engineering to the Y2K era and his transition into the restaurant industry. He introduces his new product, GM Pilot, which aims to streamline restaurant operation…
…
continue reading
This is a Vintage Episode from 2006 (where they tell a story that they later re-told on the Curtis Duffy 2024 episode about the worst food they’ve ever served) The Banter The Guys discuss a recent article correlating hamburger consumption and childhood asthma as well as when gloves are more hygienic….and less so. The Conversation The Restaurant Guy…
…
continue reading
The Banter The Guys chat about when it’s all right to share their expertise, when it is not advisable and why novice waiters might not want The Guys in their section. The Conversation The Restaurant Guys have their long-time distributor, author and spirits expert Charles Neal on the show to discuss French brandy. Charles tells his journey of discov…
…
continue reading
1
Transforming Restaurant Success with InKind: Tech-Driven Strategies and Innovative Financing
37:13
In this episode, the discussion centers around InKind's innovative, tech-driven approach to scaling and supporting restaurants. InKind's CEO shares insights on leveraging Silicon Valley strategies, deploying large-scale data analytics and AI, and the significance of personalized support for independent restaurants. The episode covers the dual role …
…
continue reading
This is a vintage selection from 2007 The Banter The Guys discuss an article titled “Chef’s Kids Eat the Darndest Things” in New Jersey Monthly Magazine where Mark’s son’s creation was featured. Find out what unusual sandwiches are being made in the Pascal household. The Conversation The Restaurant Guys host Grant Achatz, cutting edge chef of Aline…
…
continue reading
