Interview with Levy Restaurants VP of Restaurants Operations Jennifer Allen about running successful businesses, being a “restaurant girl”, and her company’s strong values.

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Interview with Geoff Alexander, CEO and President of Wow Bao, about improving your online brand presence, digital ordering innovations, and letting go in order to grow.

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Interview with Sweet Baby Ray’s BBQ Catering Culinary Director Duce Raymond about his fresh approach to social media content marketing and huge results with short video for the already world-famous brand.

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Interview with Popmenu CEO Brendan Sweeney about building a positive user experience, the state of restaurant technology, and the importance of providing answers.

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Interview with the America’s Best Restaurants CEO about implementing restaurant tech, collecting customer data, and how it only takes 600 guests to transform your profit & loss statement.

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Interview with the co-owner of Tono Pizzeria and Cheesesteaks to learn about scaling a restaurant business, using Toast restaurant technology, and combining friendship with business.

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Interview with Dog Haus partner and co-founder André Vener about launching successful modern restaurant brands, thinking outside the box, franchising, and scaling with ghost kitchens.

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In-depth interview with CEO, pitmaster, and James Beard Award Nominee Matt Horn about growing his global food brand with social media, operating multiple restaurant concepts, and why he decided to “burn the boats.”

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Interview with Brooklyn Dumpling Shop Co-Founder Stratis Morfogen about using new technology at the Brooklyn Dumpling Shop and his other creative dining concepts, and how to be disruptive to improve hospitality.

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Interview with Silicon Valley Executive Chef Brandon Dearden about how to grow a brand on social media with consistency and simplicity, while learning to embrace “failure.”

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