Guest Brett Linkletter, CEO of Dishio speaks with RunningRestaurants.com founder Jaime Oikle about how AI and data-driven marketing are transforming the restaurant industry. Brett explains how restaurants can prove marketing ROI using Google and Meta advertising, collect first-party customer data through QR codes, and leverage automation for personalized outreach. He also discusses Dishio's upcoming reservation platform, hyper-personalization through AI, and future innovations like dynamic pricing and AR menus. Brett emphasizes that despite technological advances, genuine hospitality must remain at the core of the restaurant experience.

Episode Highlights include:

- Challenges in demonstrating return on investment (ROI) from restaurant marketing spend.

- Comparison of advertising platforms: Google vs. Meta (Facebook/Instagram) for customer acquisition and retention.

- Importance of collecting first-party customer data through digital tools.

- Effective marketing tactics for tracking ROI in restaurants.

- Use of AI for personalized ad campaigns based on customer behavior.

- Strategies for capturing customer information during in-person visits.

- The role of automation in marketing and customer engagement.

- Future trends in restaurant technology, including hyper-personalization and dynamic pricing.

- Insights on the importance of hospitality in the restaurant industry.

- Advice for independent restaurants on starting marketing efforts with limited budgets.

For more: https://get.dish.io/ and https://www.runningrestaurants.com/

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Sponsor Link: https://www.theleasecoach.com

RR host Jaime Oikle sits down with Geoffrey Toffetti, CEO of Frontline Performance Group, to explore seven impactful quotes shaping his leadership philosophy. Jeffrey shares insights from his career in hospitality, discussing themes of loyalty, commitment, trust, and long-term thinking. He reflects on early career struggles, including a team mutiny that transformed his leadership approach. The conversation also highlights how AI is revolutionizing hospitality through personalized staff coaching and data-driven insights. Geoffrey emphasizes people-first leadership, goal setting, and building trust as cornerstones of effective management in a global, fast-evolving industry. Learn more at https://frontlinepg.com/ and https://www.runningrestaurants.com/

Key highlights include:

- The importance of loyalty and team cohesion in leadership.

- Goal setting and its role in achieving success and direction.

- Integration of technology and AI in enhancing service and sales in hospitality.

- The significance of trust and relationship-building in leadership.

- The impact of personal experiences and early career challenges on leadership development.

- The role of empathy and self-reflection in effective leadership.

- Long-term thinking versus short-term gains in business decisions.

- Strategies for attracting and retaining talent in the hospitality industry.

- And more...

- https://frontlinepg.com/

- https://www.runningrestaurants.com/

https://restaurant.mysamcart.com/products/

Sponsor Link: https://www.RestaurantFormula.com

Running Restaurants Founder Jaime Oikle speaks with Stephen Klein, co-founder and CEO of Saivory, about how AI is transforming the restaurant industry. Stephen explains how Saivory helps restaurants reduce reliance on costly third-party platforms like DoorDash by improving first-party ordering experiences through natural language AI prompts. The conversation covers the importance of owning customer data, personalized marketing, AI-driven smart landing pages, and an agent AI platform that delivers real-time marketing recommendations. Stephen also discusses the shifting customer discovery landscape and the need for restaurants to future-proof their digital presence.

They hit on...

- The impact of artificial intelligence (AI) on the restaurant industry.

- Challenges faced by restaurants with third-party ordering platforms.

- The significance of first-party data for customer loyalty and marketing.

- Simplifying the ordering process through AI and natural language prompts.

- The evolution of customer discovery and search behavior influenced by AI.

- Strategies for restaurants to optimize their digital presence and marketing.

- The importance of personalized marketing based on customer data.

- The role of smart landing pages in improving conversion rates.

- Opportunities for integrated marketing platforms in the restaurant tech space.

- The future of AI in enhancing restaurant operations and customer experiences.

Find out more at https://saivory.com/ and https://www.runningrestaurants.com/

https://restaurant.mysamcart.com/products/

Sponsor Link: https://servicewithstyle.com/runningrestaurants

Jaime interviews Roger Beaudoin, a veteran hospitality entrepreneur and host of the podcast Restaurant Rockstars. The conversation explores Roger's journey from aspiring pilot to restaurant leader, focusing on seven quotes that shaped his life and leadership. Roger shares personal stories about overcoming setbacks, embracing risk, empowering teams, and balancing work with family and passions. The episode offers practical leadership advice, insights on lifelong learning, and reflections on supporting others' growth - both in business and at home - while emphasizing the importance of living fully and evolving at any age.

Roger offers actionable insights for anyone seeking to lead, grow, and live with purpose. Whether you're a business owner, aspiring leader, or simply looking to live more intentionally, these insights will help you chart your own path to success and fulfillment.

Check out Jaime & Roger's new Mastermind Program for Independent Restaurant Operators at https://www.runningrestaurants.com/mastermind/

Jaime gets with secret shopping expert Darren Denington of Service With Style in this short snippet to discuss the growing problem of mediocre dining experiences. With rising meal costs, they emphasize that restaurants must deliver exceptional service to justify prices. Both Jaime & Darren share recent personal dining experience that fell flat due to missing small but impactful gestures like friendly smiles and warm farewells. Their candid discussion reveals actionable strategies for restaurateurs who want to move beyond mediocrity and consistently deliver exceptional value. The key takeaway: invest in people, refine service systems, and prioritize genuine human connection to elevate the overall guest experience.

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In this episode of the Running Restaurants podcast, Jamie Oikle and Roger Beaudoin explore how artificial intelligence (AI) is revolutionizing the restaurant industry. They discuss AI's role in tackling labor shortages, cutting costs, optimizing inventory, and enhancing menu engineering. Real-world examples illustrate how AI boosts efficiency and profitability, while creative menu descriptions and new revenue ideas are highlighted. Despite these technological advances, the hosts emphasize that genuine hospitality and personal guest service remain crucial, urging operators to use AI as a tool to support—not replace—the human touch that defines memorable dining experiences. Find out more at https://www.runningrestaurants.com

Highlights Include:

- Impact of artificial intelligence (AI) on the restaurant industry

- Addressing labor shortages and rising costs through technology

- Importance of menu engineering and inventory management

- AI's role in enhancing guest experience while preserving hospitality

- Demand forecasting using historical data for better decision-making

- Reducing waste and optimizing inventory with AI solutions

- Improving menu descriptions and item naming for increased sales

- Generating new revenue streams and innovative profit center ideas

- Balancing technology with personal guest service and human connection

- The evolving role of AI as a competitive tool in restaurant operations

Timestamps:

What is AI? (00:00:47)

Roger explains artificial intelligence basics, how it learns from data, and its growing role in restaurants.

Current Restaurant Challenges (00:01:09)

Discussion of labor shortages, rising costs, shrinking margins, inefficiency, and the need for better systems.

AI's Rapid Evolution & Search Capabilities (00:02:04)

AI's fast-changing nature, comparison to Google, and how AI provides instant, accurate answers.

AI for Demand Forecasting & Inventory (00:02:55)

How AI predicts demand, improves ordering, reduces waste, and uses historical data for better inventory management.

Menu Engineering with AI (00:03:46)

Real-world example of a chef using AI for menu engineering, recipe creation, and ingredient cross-utilization.

Profit Loss & Menu Descriptions (00:04:47)

Pain points: lost profits, generic menu items, lack of costing, and using AI for creative menu naming.

Creating Wow Factor & Social Media Appeal (00:05:40)

Importance of wow factor in food presentation, guest reactions, and leveraging social media marketing.

New Revenue Center Ideas (00:07:10)

Using AI to brainstorm new profit centers beyond traditional options like catering or live music.

Hospitality vs. Technology (00:07:30)

Emphasis on maintaining hospitality as the foundation, ensuring technology enhances but doesn't replace the human touch.

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In this episode, Roger Beaudoin of Restaurant Rockstars explains the crucial concept of prime cost in the restaurant industry (the combined percentage of food, beverage, and labor costs relative to sales). He discusses strategies for managing prime cost, such as accurate menu costing, promoting high-profit "cash cow" items, enforcing portion control, boosting alcohol sales, and efficient labor scheduling. Roger shares real-world examples of restaurants losing profits due to poor menu management and emphasizes the importance of understanding item profitability. The episode highlights how effective prime cost management is essential for restaurant profitability, especially amid rising costs and industry challenges.

We hit on:

- Definition and importance of prime cost in the restaurant industry

- Breakdown of prime cost components: food, beverage, and labor costs

- Industry benchmark for prime cost and its implications for profitability

- Challenges faced by restaurants, including inflation and rising wages

- Strategies for managing prime cost, including menu costing and portion control

- Identification and promotion of high-profit "cash cow" menu items

- Importance of increasing alcohol sales to enhance profitability

- Effective labor cost management through efficient scheduling

- Consequences of poor menu costing and its impact on profit margins

- Need for ongoing analysis and adjustment of menu items to optimize profitability

Timestamps

Introduction to Prime Cost (00:00:00)

Roger explains the concept of prime cost and its importance over just focusing on food cost.

Prime Cost Formula and Benchmark (00:00:05)

Breakdown of the prime cost formula, target percentage, and what it means for restaurant finances.

Other Major Expenses Beyond Prime Cost (00:00:59)

Discussion of additional expenses like lease, utilities, and the importance of keeping prime cost low.

Strategies to Lower Prime Cost (00:02:03)

Emphasis on menu costing, identifying high-profit items, and the impact of inflation and wages.

Cash Cow Menu Items and Portion Control (00:03:04)

Explanation of "cash cow" items, portion control, and the profitability of alcohol sales.

Labor Cost Management (00:04:04)

Advice on tracking labor costs and efficient scheduling to control prime cost.

Lost Profit from Poor Menu Engineering (00:04:52)

Roger shares real-world examples of restaurants losing profit due to poor menu costing and engineering.

Menu Re-engineering for Profitability (00:06:03)

Advice on re-engineering menus so all items in a category have similar profit margins.

Consequences of Not Costing the Menu (00:06:59)

Highlighting the financial risks and lost profits from not properly costing out the menu.

Worst Case Scenario: Popular but Unprofitable Items (00:07:13)

Warning about the danger of selling popular items that are not profitable, hurting the bottom line.

Find out more at: https://www.restaurantformula.com/

https://restaurant.mysamcart.com/products/

More than social media influencers and online reviews, your most important marketing resource is your loyal guests. Through trackable marketing, you can ensure they will keep coming back and will talk about you even beyond the table. Jaime Oikle sits down with Roger Beaudoin of Restaurant Rockstars to discuss how to keep track of your marketing strategies and boost guest frequency. They discuss how to train your team to constantly deliver impeccable services and offer customer incentives to attract new guests and retain the most loyal ones. From mug clubs to trivia nights, discover interesting ways to encourage people to visit your restaurant over and over again.

Find out more at https://restaurantrockstars.com/ & https://www.runningrestaurants.com.

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