Social Restaurant Podcast
by Nate Riggs
Do you love the restaurant business? Then you should be listening the Social Restaurant Podcast -- Weekly Talk Radio for Restaurateurs! Hosted by Nate Riggs, each 30-60 minute episode covers the hottest topics, trends and technologies that are impacting the restaurant industry. You’ll hear stories and advice from executives, operators and owners, some of today’s top chefs and other big thinkers that are leading change. Each episode includes a one-on-one interview with an expert guest, commentary on recent industry news and events and helpful, actionable tips that you can put into action.
Episodes
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Restaurant Service Tips from an Expert
I recently came across a Harvard Business School case study which analyzed Starbucks and their successes. Part of the study looked at the differences between a "satisfied customer" and a "highly satisfied customer" and the results were astounding. The satisfied customers stayed loyal for an…
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White Castle: Tradition vs. Innovation
Burgers. You love them. I love them. We all love them. There are over 50,000 burger joints in the U.S. and Americans consume 14 billion burgers per year. In total, the burger market is a $73 billion/year business. This week's guest is not only an accomplished executive in the industry, but she...
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Hot Fast Casual Restaurant Trends
Last month I had the pleasure of attending the 9th annual Fast Casual Executive Summit in Denver. During this event top-level executives from the industry converge to share ideas, inspiration and discussion on the latest happenings in the fast casual segment. We met this week's guest at the Fast...
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Healthy Dining in Restaurants
According to a recent study released by the U.S. Department of Agriculture, working age adults consumed an average of 118 calories less per day than the previous four years studied. While America is still not where it should be from an overall health standpoint - this is certainly a sign that...
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The State of Food Safety in the U.S
According to the CDC, each year foodborne illness impacts roughly 1-6 americans which translates to about 48 million people who are affected. Over 128,000 people are hospitalized annually and over 3,000 people die from some type of foodborne illness. Food safety in the U.S. is a major issue and...
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Local Store Marketing for Restaurants
For a franchisee, local store marketing can be an important but somewhat ambiguous focal point. According to localvox.com, a majority of marketing executives at franchise firms believe marketing is critical for the franchise's success, but 64% of franchisees are disappointed with the support they...
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Real Estate for Restaurants
There are hundreds of thousands of restaurant locations in the U.S. forming a massive $680+ billion industry. One topic we haven't hit on too much in the past goes back to that tried-and-true phrase that we all know: location, location, location. This week we will take a look at the role real...
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Craft Cocktail Trends for Restaurants
The first ever "cocktail party" was allegedly thrown by Mrs. Julia S. Walsh Jr. of St. Louis Missouri in May of 1917. Since then cocktails have continued to grow in popularity and are now ingrained in America's social culture. Our guest this week has earned perhaps the highest accolades you can…
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Impact of Blogging for Restaurants
Did you know that there are over 3,000 breweries in the United States and that this figure is the highest it has been since prohibition? But what does this mean for the restaurant industry? Our guest on tap for this week hails from Columbus and is considered one of the foremost craft beer experts...
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Reasonable Wait Time at a Restaurant
Did you know restaurants have wait lists an average of 6.6 hours per week, with the average wait time being 23 minutes. Is that a reasonable wait time at a restaurant? Our guest this week wants to lower that number significantly- so he named his startup NoWait. NoWait is a technology assistant…
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How Does the World See You?
Do you know your Fascination Advantages? Are you Power and Prestige? Or Passion and Trust? Out of the seven Advantages, everyone has a Primary, Secondary and Dormant Advantage. You can find out yours and your personality archetype on the Fascination website. In episode #048 of the Social…
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#046: Back to Basics
There's just under a million restaurants in the United States and 10% of the work force is employed by the restaurant industry. Until now, no one has documented this massive industry we all interact with every day. In episode #045 of the Social Restaurant Podcast, I welcome Erle Dardick and Mike...
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SRP 045 Yelp for Restaurants
Did you know every star on a Yelp review leads to a 5-9% increase in revenue for restaurants? One of the most useful tools you can utilize is Yelp for restaurants, as it increasingly affects your reputation. In episode #045 of the Social Restaurant Podcast, I welcome Chris Tomasso, Chief…
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#044- Mobile Devices and Cloud Computing
Microsoft spent 90 percent of it's 2011 research and development budget on cloud computing strategy and products, according to Wired. Since 2011, mentions of "the cloud" have skyrocketed, along with use of mobile devices. So how will the trend of mobile devices and cloud computing affect the...
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Episode 043 - Fast Food vs Fast Causal
2013 brought the sixth consecutive year that the fast casual segment has grown. According to a study by The NPD Group, fast casual held to an 8 percent increase in traffic compared to zero percent in the QSR segment. So what is fast food vs fast casual? My guest this week helps us figure it out.…
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42 Cynthia Harriman- Whole Grain Trends
It takes one pound of flour to make a standard loaf of bread. But did you know you can get your recommended servings of whole grains from other sources by integrating whole grains like quinoa in to your diet? In episode #042 of the Social Restaurant Podcast, I welcome Cynthia Harriman, Director…
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SRP41Jarrod Kelly on Craft Beer Business
Did you know 77% of America's hops come from the state of Washington, yet most Americans live within 10 miles of a craft brewery? In episode #041 of the Social Restaurant Podcast, I welcome Jarod Kelly, Chief Happiness Officer of Hopjacks, a Pensacola, Flor. based restaurant with five unique...
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SRP 040: Credit Card Security
Have you ever eaten at a restaurant and left your copy of the receipt on the table? If so, you could be playing a risky game with your credit card data security. Javelin Strategy and Research recently found in their annual survey of identity theft victims, that approximately 13.1 million U.S....
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#039 Peter Cancro- Point of Sale Systems
It’s rumored that the Sub or ‘Submarine’ had it’s origin in Boston MA around the time of World War II. Since that time and due to large pushes by franchised systems, this deli style sandwich has become an international hit. In episode #039 of the Social Restaurant Podcast, I welcome Peter Cancro,...
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038-Corporate Culture in Virtual Offices
Forrester Research predicts that by 2016 more than 63 million Americans will be working from the comfort of their homes. But does this stat actually apply to the corporate culture of restaurant systems? My guest today is living proof that it does. In episode #038 of the Social Restaurant Podcast…
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37 - Using Google Glass in Restaurants
You’ve heard us mention Google Glass a few times on the show, right? But what exactly is Google Glass? And more importantly, does it have any use cases in my restaurant system? In episode #037 of the Social Restaurant Podcast, I welcome Jason Smylie, EVP, CIO and CMO of Caproitti’s Sandwich Shop…
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036 - Using Social to Grow a Franchise
In October if 2013, CNBC reported that major America private equity firms have been pouring money into an early stage restaurant industry segment that is poised for explosive growth over the next decade. If you guessed Frozen Yogurt, you are dead on! "FroYo"—as the product often is called by a...
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035 - Well-Defined Restaurant Concepts
A 2005 study conducted by researchers at the Ohio State University found that while a clear business plan and strategy is important, the most successful restaurant owners all had one thing in common -- a well-defined concept that not only provided a quality food product, but also included an...
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034 - The Great American Hotdog Joint
If there’s one food that’s probably made its way into the mouths of just about everyone in America: the hotdog. A classic American food cherished by everyone from hipsters to school kids and sports fans alike, the hotdog trend has gained momentum in recent years, moving these mouth-watering...
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033 - Wearable Technology in Restaurants
Do you wear Glass? Google Glass made huge waves a few years back when the Internet giant announced its development and limited release. Since that time, the focus of just about all of the big tech trade shows has been on the rising trend and excitement for wearable technology. But outside of...
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032 - Restaurant Design and Patterns
When you walk into your favorite lunch spot, do you notice what’s hanging on the wall? What about the carpet, or the upholstery in the booth where you sit to eat your lunch? My guess is, probably not – but all of those design elements absolutely have an effect on what you order and why. In…
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031: Chipotle & "Farmed and Dangerous"
We talk a lot about restaurant trends on the Social Restaurant Podcast. From consumer demand for ‘farm to table’ options to the shift towards fast casual to how restaurants are using content marketing strategies, our guest and his brand have emerged as a thought leader who is breaking past...
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030: Healthy Menu Options for Kids
I love my kids, but sometimes they can be the pickiest of eaters. And when they’re not happy with the menu, my wife and I hear about it to no end. As a parent, I can tell you first hand that it’s always a challenge to find good, healthy food that your kids can get excited about – let alone a fun...
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029: Content Marketing and Franchising
How important of a role does brand play when growing a franchised restaurant system? And, what about content marketing? My guest this week believes that all three work together to create a key formula that is critical to success. And in his system, he sits right in the middle of the cross section...
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028: Live from the NAPICS Conference
In this special edition of the show, we’re broadcasting live from the Columbus Convention Center at the Ohio Restaurant Association’s NAPICS event, the largest tradeshow in North America specifically focused on the Pizza and Ice Cream categories. This year marked the 11th year for NAPICS. With…
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27: PR & Media Relations for Restaurants
The media landscape has fragmented in a big way. And because of this, what used to be a clear process for creating PR ad media relations outreach campaigns has also shifted. What is your brand to do in when the public now has so many media sources where they can find information? My guest this…
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26: Farm to Table & Family Business
The “Farm to Table” movement is on just about every restaurateur’s mind in 2014. Consumers are demanding things like organic and locally grown produce, grass fed beef and free range eggs. And yet, not many chains have figured out how to execute Farm to Table well – let alone all the other actions...
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024: Growing a Fast Casual Franchise
Most restaurant holding companies grow by blowing out a popular concept and then acquiring concepts to add to the mix. My guest this week has taken this model, spiced it up with a little bit Carolina BBQ expertise and flipped that model on it’s head, offering his franchisee’s access to multiple...
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025: Building Restaurant Brands
As a marketer by trade, the power of branding has always fascinated me. But for multi-unit restaurants, developing and stewarding a brand is a very serious business. From internal communications to marketing to the local restaurant environment, strong branding must be a corner stone of any…
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023: Investing in Restaurants and Tech
Perhaps you’re considering investing in the restaurant or technology businesses in 2014. If that’s you, then you already know the stakes are incredibly high. One misstep can leave you jobless and with an empty wallet. This year promises to keep restaurateurs on their toes as the intersection...
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022: Best CEO Interviews of 2013
The Social Restaurant Podcast launched with it’s inaugural episode back in March of 2013. Since that time, we’ve produced 22 episodes and had the opportunity to sit and talk with some of the best and brightest leaders in the restaurant industry. This special edition episode recaps some of the…
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021: Don Fox on Restaurant Franchises
What does it take to grow and operate a successful restaurant franchise system? One might imagine that it’s a huge undertaking that requires quite a bit of hands on activity to get it right. This week’s guest has spent the last few years doing exactly that. In fact, he’s so hands on, QSR Magazine...
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020: Jon Ferrara on the CRM Evolution
Your business revolves around managing relationships with your customers. Whether it’s developing a franchise network or simply keeping tabs on the people that walk up to your counter everyday, customer relationship management is a corner stone of keeping your customers happy and coming back. But...
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019: Social Media Customer Service
How long do you keep your guests waiting for an answer when they reach out to your brand on Facebook or Twitter? Studies say nearly one in four social media users have used social for customer service and support. Among these users, when contacting companies on social for support, many expect a...
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018: Marketing to Proprietary Audiences
Did you know that you and your brand have the potential to build a proprietary audience? If you’ve ever talked to fan on your Facebook page, or even sent out an email campaign, your taking steps to activate them. But how do you grow the audience? And what’s more, how do you measure the value of...
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017: Viral Marketing with Jonah Berger
Ever heard of a $100 Cheesesteak? It’s a restaurant marketing idea that spread virally, making Barclay Prime one of the top upscale steakhouses in the city of Philadelphia. If you’ve ever wondered exactly how viral marketing works, this next interview is jammed packed with all of the information...
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016: Restaurant CRM with Scott Shaw
Email marketing is no stranger to the restaurant business. Why? It’s incredibly effective for driving up guest counts and spends. But what comes next? What other value can restaurants get from their at times, vast databases of customer information that typically start with permission to connect...
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015: Building Employee Work Ethic
Can you pinpoint the most important space in your restaurant? Some operators believe that it’s the space in-between your guests and your menu. For others, it comes down to the crowded tabletop real estate where things like seasonal promotions become visible. But my guest today will argue…
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014: Content Marketing Operations
A few weeks back, I interviewed Joe Pullizzi, author of EPIC content marketing. A lot of marketers will point to Joe as the father of the current content marketing boom. But when the rubber meets the road, how does it work? How and why should I build a content marketing department on my...
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013: Growing Sales with Catering
Across all segments, satisfying different day part goals is a constant struggle in the restaurant business. But does it have to be? My guest this week believes that there is a relatively simple way to keep revenues up by making an investment in taking your menu off premise in a way that increases...
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012: Carl Howard on Fast Casual Italian
This year's Fast Casual Executive Summit brought together top-level executives from a variety of brands to create the perfect storm of open dialog and discussion on some of today's hottest trends in the restaurant business. During the event, I also had the chance to sit down, one-on-one with Carl...
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011: Content Marketing for Restaurants
Have you heard the term Content Marketing being thrown around online and in marketing departments lately? Content marketing is the new darling trend in marketing and communications and is defined as a business process for creating and distributing relevant and valuable content to attract…
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010: Drving In Guests with Mobile Search
Reach into your pocket or look on you desk right now? What did you find? I’m willing to be that you'll find your trusty mobile device, ready and waiting for you to use it to connect to the Internet and literally find anything you want within a few key strokes or even a short voice command. If...
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009: Restaurants and Facebook Marketing
Facebook has made it’s way into the restaurant industry as a go-to tool for building a customer channel that can extend the dining experience online, helping to keep customers in the loop so that they can be brand advocates. In episode #009 of the Social Restaurant Podcast, I talk with Mike...
About this show
Do you love the restaurant business?
Then you should be listening the Social Restaurant Podcast -- Weekly Talk Radio for Restaurateurs!
Hosted by Nate Riggs, each 30-60 minute episode covers the hottest topics, trends and technologies that are impacting the restaurant industry.
You’ll hear stories and advice from executives, operators and owners, some of today’s top chefs and other big thinkers that are leading change.
Each episode includes a one-on-one interview with an expert guest, commentary on recent industry news and events and helpful, actionable tips that you can put into action.
Hosted by
Nate Riggs