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 ...
7 Things to Look for in a Restaurant Guest Experience Platform
Not all guest experience platforms are built the same. For independent restaurant owners, choosing the wrong one means paying ...
Why Being Right Doesn’t Matter in Hospitality with Kevin Boehm of Boka Restaurant Group
Kevin Boehm is the co-founder of Boka Restaurant Group, one of the most acclaimed restaurant groups ...
Is It a Marketing Problem or an Operations Problem? A Framework for Multi-Unit Restaurants
There's a conversation that happens in almost every multi-unit restaurant brand, usually triggered by a bad month. Sales are ...
