Can Red Robin Woo Gen X Consumers, Fast-Casual Sushi Chain, Employee Retention Strategies
Restaurants Facing a Growth Wall?
Don’t miss out on our top podcasts that share restaurant leadership's best practices, strategies, and today’s insights for growth.
We had a chance to talk with Andrew Smith an executive with the Savory Fund, serving as a Managing Director. He has over 15 years of experience in private equity, investment banking, and corporate finance and has worked with numerous companies in the restaurant and hospitality industries.
Omakase Restaurant Group’s Executive Chef Dustin Falcon talks about leadership style and how it relates to employee retention. He also discussed the training and expectations for a Michelin-starred restaurant.
Culture is at the center of the plate when it comes to what makes us unique and differentiates us in the products and services we offer. On this episode of Accelerate, IFBTA CEO and Host Rob Grimes consider the many forms of traditions and how they work hand in hand with the technology and tools that can help us.
Abe Ng, founder, and chief executive officer of Sushi Maki shares insights on brand development, innovation, and growth for over two decades. Ng, a lifelong restaurateur, has been in the industry for many years.
Red Robin enters a new era in consumer activity and a shift in overall demographics. The company was founded in 1969 in Seattle, Washington, and operates over 500 locations in the United States and Canada.
