This past week changed how I see my restaurant. Two MSRs, mystery shopping reports, for those not in the business and a third meal that turned into an impromptu evaluation
A good restaurant is beloved not just because of its delicious food, but most importantly the lasting shareable experiences it offers to every single customer. Jaime Oikle sits down with
Walk into a restaurant, sit down, and open the menu. At first glance, it seems like a simple tool – an index of dishes and prices, functional and unremarkable. But look
With its innovative menu and commitment to quality, Bun Mee has quickly become a beloved destination for foodies seeking a taste of Vietnam. In this episode, Jaime Oikle sits down
Restaurant design is more than just aesthetics. It’s about crafting a memorable and immersive experience. Join Jaime Oikle and //3877 co-founder David Shove-Brown as they explore restaurant design, highlighting
In this episode, Jaime Oikle interviews Michel Falcon, a restaurant entrepreneur and author, to discuss the power of a people-first culture in business. Falcon shares his unique approach to building
In this episode of the podcast, Jaime Oikle of RunningRestaurants.com welcomes Seek Hannemann, the owner of Seven Brothers Burgers. Seek shares the story of how his family started the
The number one thing every restaurant needs to work on right now is the profitability of their menu.
Whether you're just opening back up or looking for the
Seth talks about the power of design and emotional connection for restaurants.
From brand identity, to brand strategy to brand expression, Seth gets into how restaurants can set themselves apart
For the past 30 years Gert Kopera, Executive Vice President of Global Restaurants at Hakkasan Group, has led food and beverage operations for hospitality brands all around the world. In
You're going to love getting to know Shawn Wenner, Founder & Publisher of Entrepreneurial Chef in this "Five Questions With" episode.
We talk about his fantastic
