Hospitality | Page 4

Seven Reasons co-owners Chef Enrique Limardo and Ezequiel Vázquez-Ger discuss the joy of problem-solving, the triumph of getting a Michelin star, and the power of creating an intentional culture in business.

Kitchen United CEO Atul Sood discusses the power of relationships, communicating with authenticity, and sharing your struggles with others.

Kittch CEO Brian Bedol discusses monetizing food content and innovative digital storytelling in the culinary world.

LeRoy and Lewis Barbecue co-owner and pitmaster Evan LeRoy on building an online audience, leveraging digital storytelling, and making Patreon videos.

Author and restaurant coach Chip Klose discusses his method for making 20% profit in the restaurant business.

The founder and CEO of Crafty Cow Devin Eichler discusses streamlining operations with Toast, connecting with customers through personal branding, and never being afraid to ask for help.

On this episode of "Restaurant Influencers," Tony Smith, CEO of Restaurant365, explains using software to steer decision-making, the value of in-person events, and how to avoid burnout.

Edley's Restaurant Group's Chief of Staff Sara Finnegan discusses the power of giving back, the value of user-generated content, and her passion for advocating for women in the hospitality industry.

From robot bartenders to hotel check-in kiosks, technology is already taking over Sin City.

Interview with Ovation's Zack Oates about real-time guest feedback, creating loyalty through relationships, and digital storytelling that connects.

Interview with founder CEO of Craveworthy Brands Gregg Majewski about the power of being second, prioritizing hospitality, and the ongoing need for human service workers.

Interview with BIRD Bakery founder Elizabeth Chambers about expanding internationally, social media storytelling, and embracing hospitality in every moment.

Interview with Bar Rescue Star and Executive Producer Jon Taffer about defeating self doubt, keeping authenticity intact, and being in the reaction business.

Interview with Condado Tacos' Chief Marketing Officer Sara Kear about how to use social media for business and being forced to pivot.

Interview with Uzi Wizman, founder of Borekas and PSY Street Kitchen, about growing a brand from an Instagram Story and sharing culture with the world.

Interview with Dirty Dough Founder Bennett Maxwell about his inspirational mission, creating balanced social media content, and podcasting with purpose.

Interview with Pepper Lunch executive team Troy Hooper, Yuto Tago, and Sumio Matsumoto about Japanese hospitality and the "DIY Teppanyaki" brand story.

Interview with Copa Vida Owner Steve Chang about building community, the "Go. Enjoy. Experience." mantra, and how technology helps restaurants adapt.

Interview with Shootz CEO about the benefits of using the Ovation platform, switching to Toast from Clover, and the importance of digital media.

Interview with honeygrow CEO/Founder about having a timeline to make mistakes, learning to manage up, and finding joy in your work.

With over 660,000 restaurants in the US alone, restaurant-goers have plenty of options to choose from. But what sets a restaurant apart from the rest?