Native Delivery : Third Party Delivery

In this episode we speak with Rémon Karian, Owner and President of Fiorella's Cucina and Fiorella's Express. Rémon shares his experience with both third party couriers and in-house delivery drivers and the complexities they both present in today's take-out/delivery economy. 

Digital Evolution : Consumer Habits

We continue the conversation with Bradley Knebel, General Manager of the Market Line in part two of discussing the impact of markets. In this episode, we dive deeper into the technology side of markets with multiple vendors and what that looks like compared to their in-house experience. 

"How do the physical and the digital worlds work together to create this new guest experience?" 

Markets : Local Businesses

     Part 1: Working Together Raises All Ships

We talk to Bradley Knebel General Manager of the Market Line about small businesses and some of the opportunities that lay ahead for them in the market space. The increased involvement in markets, a main focus of the episode, is an important way for small businesses and restaurants to band together and support one another. 

"It's not a community of competition, it's a community of collaboration and building."

Markets : Local Businesses

Figure 8 talks with Bradley Knebel, General Manager of the Market Line at Essex Crossing, about what it means for a restaurant to practice food and human safety. Listen to learn about how operators adapt and maintain proper food and human safety in their restaurant spaces, from ghost kitchens to food halls.  

Visuals : Purchase Behavior

In this episode of Analogues, we talk to Melissa Santell, founder of Food x Feels a food photography and branding studio. Food photography is essentially every restaurant’s digital storefront, and playing a role in sales performance and customer loyalty. Investing in high quality images is a key consideration in modern day restaurant concepts to help them stand out in the saturated market.

Modern Restaurant Landscape : Creating a Concept

Building a brand in today's restaurant climate can be intimidating to a restaurant operator. In this episode, we discuss about the ups and downs and the key areas to focus your energy when opening a modern restaurant concept.

Restaurant Concepts : Evolving Market

This episode focuses on the space between modern logistics innovation, and small businesses. 

"There's a huge demand for software that gives small businesses access to the really advanced logistics systems that were historically only used by the big guys. 

Now, we're seeing some really interesting innovations that will likely soon become more accessible to independent operators!"

In-Restaurant Hospitality : Food Delivery

The co-founders of Figure 8 discuss how to bring the in-restaurant experience to the guest's home, via food delivery. Human touch points and technology make it possible to deliver hospitality in a different way than the usual in-house set up.