Turning a Simple Bagel Into a Premium Experience with Tom Selementi of Spread Bagelry
Tom Selementi is the CEO of Spread Bagelry, a fast-growing bagel concept known for its wood-fired ...
Why Bold Brands Win Big with Pinky Cole of Slutty Vegan
Pinky Cole is the founder of Slutty Vegan, a nationally recognized plant-based restaurant brand known for ...
The Real ROI Is Your General Manager with Melissa Doolin-Koehne of Elevate Four
Melissa Doolin-Koehne is the Founder and Principal of Elevate Four, where she works with restaurant brands ...
How to Compete in a Crowded Pizza Market with David Cole of i Fratelli Pizza
David Cole is the Vice President of i Fratelli Pizza, a family-founded restaurant brand he built ...
What Every Great Restaurant Brand Gets Right with Scott Shotter of Teriyaki Madness
Scott Shotter is the Chief Restaurant Officer at Teriyaki Madness, with a career spanning leadership roles ...
AI Isn’t Coming, It’s Already Here with Sterling Douglass of Chowly
Sterling Douglass is the Co-Founder and CEO of Chowly, a platform that helps restaurants manage and ...
The CPG vs Restaurant Debate Settled by Jeff Galletly of Brooklyn Dumpling Shop
Jeff Galletly is the Chairman and CEO of Brooklyn Dumpling Shop. He brings extensive experience across ...
From Starbucks Data to Restaurant Impact, Will Stewart of RightWork
Will Stewart is the Founder and CEO of RightWork, a labor optimization platform designed to help ...
Ovation & RightWork Partnership: Smarter Labor, Better Guest Experience
Announcing the Ovation ✕ RightWork Partnership We have some exciting news. Ovation has officially partnered with RightWork, the ...
Why Restaurant Online Reviews Are Skewed | Ovation
Quick answer: Online reviews follow a J-curve — disproportionately weighted toward 1-star and 5-star ratings — because guests are ...
