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What does it take to grow a restaurant brand without losing sight of food and service? Sean Greenberg, co-founder of Pluckers Wing Bar, joins Shawn Walchef to share lessons from 31 years in business. Opening their second restaurant 210 miles from the first forced the partners to build systems that …
What does it take to grow a restaurant company while giving your team more time for guests? Jason Berry, co-founder of KNEAD Hospitality + Design, joins Shawn Walchef at the CREATE conference to discuss building a company with 1,000 employees and creating opportunities for them to advance. For Berr…
How can restaurant technology solve bigger operational problems instead of responding to everyday frustrations? Raphaël Daverio, vice president of product at Nory, joins Shawn Walchef to explain how the company is building an AI operating system for multi-unit restaurants. Daverio shares how Nory t…
Waiting for more time or better content could be costing your business valuable connections. David Meltzer joins Shawn Walchef on Digital Hospitality to explain how entrepreneurs can turn everyday conversations into content and build relationships through storytelling. They discuss why quantity, sp…
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