How to Make Personalization Your Restaurant’s Biggest Growth Driver
There's a moment every restaurateur knows. A regular walks in and the server calls them by name, remembers their ...
Why Guest Reviews and Profitability Go Hand in Hand with Adam Sanders at Killer Burger
Adam Sanders is the CFO of Killer Burger, where he combines a background in finance, technology, ...
The Secret Behind a 4.9 Rating with Derrick Hayes of Big Dave’s Cheesesteaks
Derrick Hayes is the founder and CEO of Big Dave’s Cheesesteaks, a rapidly growing restaurant brand ...
Ovation’s Spring 2026 Release
Here's a quick run through of all our new features for Spring 2026 — built around one idea: personalization ...
Why the Floor Matters More Than the Ceiling with Anthony Valletta of bartaco
Anthony Valletta is the CEO and President of bartaco, where he leads one of the most ...
Building an 80-Year Brand That Still Feels Personal with Jennifer Schuler of Handel’s Homemade Ice Cream
Jennifer Schuler is the CEO of Handel’s Homemade Ice Cream and the former CEO of Wetzel’s ...
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 ...
