Extra Serving

This podcast will share ideas from restaurant innovators on leadership, food trends, technology and ... more

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Latest Episodes

November 13, 2020 00:24:19
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BurgerFi president Charlie Guzzetta on the company as a leader in sustainability

During the COVID-19-era of dining, when reusable menus are a thing of the past and individually wrapped plastic utensils have become more common, talks of sustainability have stalled. But despite the challenges, BurgerFi is still committed to being a leader in the green space. The Palm Beach, Fla.-based 120+-unit, fast-casual burger chain already uses recycled Coke bottles as materials for their dining room chairs and their walls are made from renewable natural wood. “When we started that first BurgerFi restaurant, the whole premise of constructing the restaurant was to create an environment centered around sustainability,” BurgerFi president Charlie Guzzetta told Nation’s Restaurant News on the latest episode of Extra Serving. “Our DNA built inside the brand was all around sustainability, eco-friendly, and fresh, clean, transparent and organic foods.” On this episode of Extra Serving, Guzzetta discusses the company’s history of commitment to sustainability and what they’re doing now, even in the midst of the pandemic, including installing energy efficient fans, energy efficient Eddison bulbs, and patio furniture made of recycled water bottles and milk jugs. The company is also looking for ways to combat food waste, including recycling their used cooking oil into diesel fuel. Listen below for more COVID-era sustainability initiatives from BurgerFi. ...

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November 06, 2020 00:26:19
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Wow Bao CEO Geoff Alexander explains benefits of dark-kitchen initiative

Fast-casual Asian brand’s delivery-only program passes 100 units in 6 months. ...

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October 30, 2020 00:16:35
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Cracker Barrel’s chef gears up for the holidays during the coronavirus pandemic

Thanksgiving is the family-dining chain’s busiest time of year, and the VP of menu development has new things in store. ...

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October 23, 2020 00:29:00
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Salata president says ghost kitchens can act as a low cost way to ‘seed’ new markets

The last time I talked to Michelle Bythewood, president of Houston-based Salata Salad Kitchen, we were attending a technology conference in Austin, Texas. That was about 13 months ago, but we both agreed it feels much longer than that. During that time, Houston-based Salata was escalating its digital strategy that included finding the right partners to executive delivery without hurting profits. It was no easy task. But having made that investment upfront put Salata in a much better position when COVID-19 forced restaurants to rely solely on off-premise ordering channels at the onset of the crisis. “It's really kept us alive during all of this,” Bythewood said during our latest Extra Serving podcast. During our chat, she talks about the 15-year-old brand’s winning digital strategies, future growth for the near 90-unit chain and how stores are adapting designs to meet on-demand consumer behaviors accelerated by the pandemic.  Hint: It involves drive-thru lanes. ...

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