The hosts are discussing food and technology trends, cost saving techniques and the Affordable Healthcare Act along with three prominent figures in the restaurant industry. While at the Lodging show, the husband and wife team interviewed Emily Ellyn, of Food Network, Don Fox, The CEO of Firehouse of America, and Mathew Mandeltort, the Managing Consultant for Technomic.
Emily Ellyn opened up the show to discuss the most prominent trends of 2013 in the restaurant industry. We’ll give you a hint, it’s all about fusions. Listeners learn why the farm-to-table movement is transitioning from a fad to a lifestyle. Emily Ellyn also discusses how the city of Atlanta helped her gain national prominence.
Don Fox educates the listeners on the Affordable Healthcare Act. How does the Healthcare Act affect the restaurant industry? What does this mean for independent operators? Operators must “Make sure to understand [their] status and then implement [their] solutions before the start of 2014.” Is healthcare the new marketing technique? If your company does not offer healthcare, employees may find another employer who does.
Robin and Eric Gagnon discuss various costs saving technology such as the convention oven with a USB port. Not only does the oven cook five times faster than traditional ovens but will also cross check items with the POS system. Wow, talk about killing two birds with one stone!
Mathew Mandeltort explains why cleanliness, food quality, and service remain the top three important factors customers look for. These factors may be the reason why “food trucks remain the exception rather than the rule to how people regard dining” said, Mathew Mandeltort.
You know when you get those late-night cravings and head over to the nearest fast-food joint? Well, there’s a phrase for that, it’s called the “Craveability Factor”, a term coined by Technomic, Inc. The Craveability Factor is basically the need to return to a restaurant. We can’t really pinpoint what it is, but Mathew Mandeltort said “when you see it, you know it.”
It seems as though the millennials are the most sought after demographic because of their connection to digital and social media. One way to leverage the millennial demographic is to offer secret menu items. Did you know some McDonalds has a “Land Sea and Air” burger? It’s a sandwich that combines a fish patty, a chicken patty, and a beef patty... all in one. Hungry yet?
In the last segment, “Restaurant Reality”, restaurant brokers, Eric and Robin Gagnon discuss how restaurant shows essentially elevate an operator’s thought process. Since restaurant shows display the newest technology and trends, operators can gain a competitive edge by jus attending a show. Robin Gagnon explains why a restaurant’s high volume (i.e. sales) can hide a multitude of sins within the operation. For example, a restaurant can generate so much sales in alcohol but not know the reason is because their staff is over-pouring the alcohol. Can’t make it to a restaurant show? No worries, you will always have the restaurant brokers, Robin and Eric Gagnon keeping you up-to-date on the latest trends and technologies in the restaurant industry.
Guest Include:
Emily Ellyn. Food Network | Next Food Network Star | Cupcake Wars
Emily Ellyn. Emily has been featured on Food Network’s “Food Network Star,” “Cupcake Wars” and morning news shows across the country – as well as a cameo cartoon appearance on the “Simpsons!” Emily Ellyn is a chef and culinary educator. Emily is definitely the Home Economics teacher you’ve always wanted! She single handedly started the Retro Rad cooking movement by encouraging everyone to dig through their mom’s recipe box, dust off their pressure cookers and crock pots, and take the old and make it new. She takes the retro, remixes it, and makes it RAD.
With her quirky persona and trademark cat-eye glasses, Emily currently travels the world doing cooking demos, working with brands and product endorsements, lecturing or hosting special events, and doing consulting work – all while developing her Retro Rad culinary TV career and finishing her Ph.D. in Food Service Education. Through it all, she’s gained a loyal cult following.
Don Fox CEO, Firehouse of America
Don is a restaurant industry veteran with 39 years of experience, predominately in the QSR and Fast Casual segments. His first job was scrubbing pots and pans at the dish sink of a local Italian restaurant in NJ. He began his food service management career in 1976 with Six Flags amusement parks; after two years, he advanced to the position of district manager. In 1980, he began a 23 year career with Burger King Corporation, which included a variety of assignments in R&D and field operations.
Don joined Firehouse Subs in 2003 as Director of Franchise Compliance, rose to the position of COO in early 2005, and became CEO in December of 2009. Under his leadership, the brand has grown to over 670 restaurants in 36 states and Puerto Rico. He is a frequent speaker and panelist at numerous industry conferences and universities. In 2011, he was named by Nation's Restaurant News as one of the top ten executives to watch, and received the MUFSO Golden Chain Award for his accomplishments. At the 2011 MUFSO conference, he was awarded the prestigious Operator of the Year award. In 2013, he became a member of the National Restaurant Association's Board of Directors, and was recently named one of this year's Silver Plate Award recipients. In 2013, he was named the #1 executive in the Fast Casual segment by FastCasual.com
Mathew Mandeltort, Managing Consultant Technomic, Inc.
Mathew Mandeltort is highly imaginative, resourceful, energetic, out-of-the-box thinking culinary professional who plays well with others. Mathew is a team leader with exceptional business acumen, communication skills, analytic abilities and an engaging speaking presence that leverages a diverse background in law, business, technology and foodservice and finds opportunities in challenges. He is also the author of the foodservice focused blog "The Epicurean Candidate".