Restaurant Technology Guys Podcast, sponsored by Custom Business Solutions
344 episodes listed below
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Restaurant Technology Podcasters... Drawing from years of combined experience in restaurant technology, implementation, and marketing, The Restaurant Technology Guys are here to help you run your business better. Check them out www.restauranttechnologyguys.comJeremy literally grew up in the Restaurant Technology Industry. His family is the founders of Custom Business Solutions, Inc. and Jeremy’s early school vacations were spent soldering components for restaurant customers. Twenty-plus years later and Jeremy is COO for CBS, in charge of the implementation of technology systems for CBS customers. It’s fair to say that Jeremy is very much in touch with the challenges and...
Based on 6 episodes we listened to · September 2026
Jeremy Julian turns restaurant growth stories into practical lessons on franchise expansion, profitability, technology spending, and off-premise sales.
The Restaurant Technology Guys Podcast follows restaurant business decisions down to the operating details. Jeremy Julian uses guest interviews to connect growth stories with questions about franchise expansion, sales channels, technology costs, and store economics.
Three digital menu boards for under $800, and suddenly your upgrade list looks negotiable.
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Short reviews from the PlayNext desk, based on the episodes we processed.
Delivery works best when revenue, costs, and retention are tracked with real discipline.
The episode treats delivery less like a convenience add on and more like a channel that has to be watched closely. Anand returns as a second time guest to walk through Loop AI's measure, protect, grow framework, and the discussion ties it to delivery revenue, operational errors,…
Restaurant marketing feels most useful when it stays tied to operator reality.
Jeremy Julian keeps the discussion grounded in restaurant marketing that actually has to work. The guest's path from a family restaurant kitchen to Scale Social AI gives the conversation its shape: practical, not theoretical.
Legacy-brand turnarounds work best when marketing and operations stay aligned.
Pizza Inn's comeback reads as a practical case study in how a legacy brand can draw attention with marketing and then earn it through follow-through.
AI video analytics is framed as a practical operator tool, not just a liability camera system.
Savvy is presented as a practical way to turn restaurant video into business intelligence. Brock Weeks makes the case that AI analytics can surface speed of service, guest experience, staff performance, and delivery flow for multi site operators.
A franchise growth story centered on operator support and expansion beyond core markets.
Rita's growth gives the piece its emotional pull, but the stronger thread is the brand's push to scale without leaving franchisees behind. It circles the fundamentals that actually decide whether a franchise can travel: hiring well, supporting operators well, and building…
A restaurant-growth conversation that turns Scott Taylor's career into practical operator lessons.
Scott Taylor's path from law school dropout to restaurateur and CEO gives the episode its backbone, with Walk-On's and Partyfowl framing the discussion of growth brands.
A practical look at technical debt and shadow IT inside restaurant operations.
This episode stays close to restaurant operations, with technology choices filtered through budgets, hardware replacement, rollout timing, and shared services. Costa Vida, Fat Cats, and Ken Campton's technical-debt view give the discussion a clear operational frame.
A grounded founder story about standards, balance, and the long work of scaling coffee.
Mocha's Coffee and Eatery reads as a steady restaurant-growth story, one that began with a $30,000 mall coffee shop in Kansas and grew over 20 years into a recognizable brand.
Stephen Dubner tests bourbon economics, Alzheimer's research, and money advice against hard data.
Daily business news with Kai Ryssdal, tracking Fed policy, oil shocks, and private credit.
Galloway rotates Office Hours Q&A, Raging Moderates politics, and China Decode geopolitics weekly.
Joel and Matt answer listener money questions weekly in the show's Ask HTM segments.
Brené Brown's long-form conversations linking grief, caregiving, politics, and nonviolence to her vulnerability research.
Lauren Paparia from Bridge explains how identity resolution solves the restaurant industry's biggest blind spot: most in-store customers are completely anonymous.
Jared Bravo says Salad House grew from a 2011 New Jersey opening into 20 locations, with 19 in New Jersey and one in Brooklyn, plus six more in development.
Eli Chmouni, CEO of Neon, shares how he built a digital signage company by solving his own frustrations with existing software, including working at Burger King to understand customer pain points.
Restaurant Technology Guys host Jeremy Julian interviews Jason Ingram-Manson, founder and CEO of Mocha's Coffee and Eatery and parent company JRI Hospitality.
Paul Tran says he got into restaurants by spending student loan money in college, driving a Honda Civic to John Wayne Airport for 10 to 20 boxes of crawfish from Louisiana, and later selling that Cajun concept after three years.
Rambin, founder and CEO of Scale Social AI, says the product turns customer photos and videos into automated restaurant marketing, and he ties that idea to growing up in his parents’ Chinese restaurants in China and the United States.
Eric Steele says SIB has spent 35 years helping multi-site restaurant groups find hidden savings across waste, telecom, SaaS, credit cards, and other indirect spend.
Jeremy Julian and Brock Weeks of Savvy frame restaurant video as a data source, not just a liability tool, and Brock says the company is built to unlock video data for multi-site restaurant and retail operators.
Jeremy welcomes Anand back.
Peter Wiley says Hothead Burritos has grown to 87 locations from Dayton, Ohio, by combining marketing and IT around 16 sauces, craft recipes, and toasted burritos.
Hardy Singh, Senior Product Manager at Linga POS, says the company started as a restaurant platform and now supports retail with a cloud-based unified system.
Stephen Klein says his team built an AI ordering system after seeing Fajita Pete's catering flow take about 15 minutes and drive cart abandonment.
Lauren Paparia says Bridge tracks in-store restaurant and QSR transactions that most brands never connect to a known guest, and she gives a QSR example that grew from 30 million identified customers to 190 million.
Hidden revenue starts with the frontline.
Eric Steele, the Chief Revenue Officer at SIB, says the company has spent 35 years helping multi-site restaurant operators cut costs without changing the guest experience.
Via 313 president Jeremy Julian says the brand went from a trailer in Austin to 25 locations after the founders Brandon and Zane Hunt launched Detroit-style pizza in 2011.
Jeremy Julian opens with a grounded look at restaurant growth and why Scott Taylor's story matters.
Jeremy Julian opens the show by setting up a conversation about restaurant technology, shared services, and the strain that comes with bringing two different brands together.
Frank Paci, CEO of Newk's Eatery, traces the brand to Jackson, Mississippi, and the Newcomb family that also founded McAlister's Deli.
Blake Sabatini, CEO of Atmosphere TV, says the company serves 60,000 businesses and reaches about 150 million U.S.
Chip Close, host of the Restaurant Strategy Podcast and founder of P3 Mastermind, says restaurant success comes down to profitability, not just full dining rooms or strong hospitality.
Manan Mehta says Livelytics was built after 20 to 25 years in merchant processing and the POS space showed him how fragmented restaurant data had become.
Jeremy Julian opens with a familiar restaurant-industry conversation.
Alan Beck, Director of Off-Premise and Catering for Costa Vida, says the brand’s off-premise strategy depends on operations buy-in, not just marketing ideas.
Yvonne Lara, Pizza Inn’s Director of Marketing and Communications, says the brand launched the “I ate at Pizza Inn” campaign to help two struggling stores recover after local negative incidents.
Foodini co-founder Erika and Irish corporate lawyer Dylan explain how their platform turns restaurant menu data, recipes, and inventory into ingredient-level allergen and dietary tags for more than 100 diets and allergens.
Jeremy Julian interviews Jay Fiske, president of Powerhouse Dynamics, about how IoT and AI are transforming restaurant operations through smart energy management.
The Restaurant Technology Guys count down their top 10 episodes of 2025, featuring innovations like Cogswell's AI COGS management, EverBite's allergen-safe smart menus, and House of Giants' unified ordering platform.
Lawrence Brown (VP Development, Rita's Italian Ice) discusses how 42-year-old brand expanded from Northeast core to 600+ locations with 20% YoY growth.
Interview with Timber Pizza co-founder Chris Brady about building a pizza franchise from a vintage trailer to multiple locations.
Interview with the founder of Rocketbox about their innovative approach to third-party delivery integration with point-of-sale systems.
Interview with Sonic executives about their journey in automating business practices and scaling the brand digitally before COVID.
Interview with Erin Hooper about Franchise Systems AI, an end-to-end franchising operating system for restaurants.
Jeremy Julian interviews Eric Cacciatore about his journey running the Restaurant Unstoppable podcast and insights learned from interviewing top restaurateurs.
Interview with founders of ServicePhysics about optimizing restaurant operations and guest experience through technology and consulting.
Host Jeremy interviews serial entrepreneur Keith Sampson about his journey in payments, fintech, and multiple businesses.
This episode features a conversation with hospitality marketing consultant Rev Ciancio about strategies for restaurant marketing and technology to attract and retain guests.
The host interviews Santi Cuellar about restaurant technology, focusing on network infrastructure and communications for POS systems.
Host Jeremy interviews Joanna Fantosi, a tech reporter from Nation's Restaurant News, about her background and passion for covering restaurant technology.