Learn how to use work consistency and convenience into on and off prem processes with the Co-CEO and Co-Founder of Mighty Quinn’s BBQ.
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The Off-Premise Restaurant
by Restaurant Experts
Micha Magid is the Co-Founder and Co-CEO of Mighty Quinn’s BBQ, a traditional barbecue dining experience that opened in 2012 our of Manhattan’s East Village. Mighty Quinn’s is one of the first authentic barbecue experiences in a fast casual setting. Micha’s emphasis is providing amazing food, great atmosphere, and quick service at convenient locations.
Here are a few highlights from this episode:
What is the most important aspect of the guest experience?
“I think it’s the same thing that it was 20 years ago which is convenience. 20 years ago, convenience meant something much different such as: where’s your restaurant located? Is it easy to get to? I think today it’s more about how customers interact and order digitally. Whether it’s on-premise or off-premise or through delivery. As convenience changes, restaurants need to keep up.”
What are some successful tactics you’ve seen or tried lately?
“We recently opened a few kiosks/ordering locations.These are smaller footprint locations that we specifically set up to be primarily take-out and delivery restaurants. I think having the digital interface has really allowed us to focus on food execution and as people interact with our menu on their own time and scroll and kind of look at pictures and it’s enlightened us to the possibilities in digital and automated processes.”
Thanks for reading! Make sure to check out the whole episode, as well as other interviews with restaurant gurus by checking out “Give an Ovation: A Podcast For Restaurants” on ovationup.com/podcast or your favorite place to listen to podcasts.