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Alec R. Leverton
Lots of big changes happening as of late across the board, which can lead to uncertainty around your existing ‘partnerships’. 👀 With PAR Technology, you have a tried, tested, and innovative partner who is there for the long run, providing the perfect mix of best-in-class solutions, whilst remaining open to the industry leading integration partners. 🔥 #partnership #restauranttechnology #bestinclass #openplatform #futureproof
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Sageflo
Discover how personalized experiences and data-driven strategies are revolutionizing restaurant loyalty programs. Learn how to stay ahead in the competitive QSR landscape with insights from Paytronix's 2024 Loyalty Report: https://lnkd.in/gmhyd395 #personalization #loyalty #qsr #franchise #franchisemarketing #localmarketing #distributedmarketing
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Communic8
Employee Engagement: moving beyond boring Are your employees truly engaged or just going through the motions? 🤔 Recent success story from a 225 location restaurant franchise proves that consistent, engaging, and interactive training could be a game-changer. By implementing a unique learning management system, they not only saw a 15% boost in employee engagement but also reduced training costs 📈💰 - all while ensuring consistency across their multiple franchises. This raises important questions: Is your employee engagement strategy interactive enough? Does it promote real-time communication and feedback?🗣️ Let Communic8 help unravel your lingering doubts and guide you in optimising your engagement strategy. Don't hesitate to reach out for insider tips and insights. 🤗 #HR #EmployeeEngagement #Communic8
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Monte Silva
Are you curious about the state of your Restaurant? Take this short survey and rate your current position on a scale from 1 to 10. - 9-10: Crushing it! Sales and profit are up, with a Rock Star team, fantastic Culture, perfect tech Stack, and great systems in place. Your brand and marketing are on point. Keep up the great work! - 7-8: Successful, but aiming to scale and seeking assistance. With a solid brand, guest experience, and product, you need help implementing training and systems to maximize profit and expand to more locations. - 5-6: Successful when present but struggling to find time to work on the business. Need assistance to delegate and trust your team to execute established systems effectively. - 3-4: Facing challenges and in need of support to work on the business. Struggling to find good people, improve the product, and establish efficient systems. - 1-2: Current situation is critical, and without assistance, closure is imminent. Seek help to turn things around before it's too late. Share your rating in the comments below. Let’s work towards success together! #RestaurantBusiness #Survey #restuarateur #restaurantcoach #restaurantowner #restsurantsuccess #BusinessSuccess #Entrepreneurship
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4 Comments -
Joseph Szala, GSD, DCMJ
Crafting intuitive and clear restaurant menu categories and item names isn't just about being on-brand—it's crucial for user experience. Creativity in menu naming can be fun, but it should never come at the expense of usability. When guests can’t easily find what they’re looking for, it leads to frustration and potential loss of sales. Take Zaxby’s "zalads" as an example. While whimsical, these names become problematic when customers search online for "salads" and don't get relevant results. It's a classic case where brand creativity clashes with searchability. The solution? Balance creativity with clarity. Here are some tips: Usability First: Prioritize intuitive names that customers are likely to use when searching online or browsing the menu. Usability Testing: Engage with guests, using cards to categorize menu items in ways that make sense to them. SEO-Friendly: Ensure item names are optimized for search engines to make your offerings easily findable. Confusing names can lead to friction, which is a quick path to losing customers. Keep it simple, clear, and searchable to enhance both digital and in-person dining experiences. Have you encountered menu names that were more confusing than clever? How did it impact your dining experience? Share your thoughts below. #MenuDesign #UserExperience #SEO #menuengineering #UX #GuestExperience #restaurantstrategy #restaurantoperations #restauranttechnology #restaurantops #strategy #menustrategy
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5 Comments -
Drew Ballard
Everyone thinks that the foodservice industry is oversaturated. They’re wrong. Here’s how you can stand out as a foodservice sales rep: 1. Build Strong Relationships The problem with many sales reps is that they focus too much on selling and not enough on building relationships. Learn to understand your clients' needs so that you can better serve them. 2. Master These Sales Skills • Product Knowledge – Know your products inside and out • Active Listening – Truly understand your customers' pain points • Closing Techniques – Turn prospects into loyal customers The transition to better sales starts by mastering these skills. 3. Offer Tailored Solutions In the beginning, take time to understand each client's unique needs. Then, provide customized solutions that address their specific challenges. From there, follow up regularly to ensure continued satisfaction and adapt your offerings as needed. 4. Be a Consultant, Not Just a Salesperson Someone who has done this extremely well is Dan Koe. Dan started as a salesperson and transitioned to a trusted advisor because of his strong product knowledge and consistency. The top sales professionals in the world are giving you the map for free. 5. Develop Consistent Follow-Up Systems Everyone has a profitable idea in their head, but not everyone manages to execute it effectively. The causes of failure are cut and dry: • No follow-up • No personalization • Generic pitches Every cause of failure is fixed through knowledge and consistent practice. 6. Address Pain Points Directly If you want to create sales pitches that stand out, you need to hit pain points: For more engaging pitches, address pain points like: • Physical (e.g., freshness) • Social (e.g., dining experience) • Spiritual (e.g., ethical sourcing) • Financial (e.g., cost savings) • Emotional (e.g., customer satisfaction) Rope them in with emotion and solve their problems with logic. 7. Use Concrete Metrics In foodservice sales, you are competing with numerous suppliers and distributors. Why should they choose you? 8. Be Relatable and Human You’re not just a sales machine – you’re a human. Share your story through specific: • Successes • Lessons • Stories Foodservice sales is a relationship-driven industry, and your pitch should tell a powerful story in one line. 9. Be a Little Outrageous Here’s what I learned from studying successful sales pitches: • Be bold • Use impressive metrics • Create a sense of urgency in your pitch 10. Leverage Quick Wins 3 tips for quick wins in sales: • Offer samples to showcase product quality • Focus on client testimonials • Highlight quick delivery times Quick wins are appetizers for your main sales pitch. Conclusion: Enjoy this? Repost it to your network and follow Drew Ballard for more.
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8 Comments -
Ronni Sayewitz
Said Blaze Pizza, LLC Pizza CEO Beto Guajardo: “This program isn’t just going to change your company; this is something that is going to change the entire industry.” Guajardo shared that insight and more at the recent QSR magazine-Auxis webinar, "Traditional Store Audits are Outdated: A New Approach to Protecting Your Brand and Boosting Franchisee Success.” More than 160 restaurant brand leaders tuned in to hear panelists Guajardo, Point B Senior Principal Julie Smith (fmrly Richman) and Auxis Restaurant Leader Keith Sayewitz discuss brand compliance challenges and a new tech-enabled approach to ensuring a consistent brand experience that drives loyalty and franchisee success. Key takeaways: * 90% of restaurant brand leaders said their frontline associates and store managers don't define brand excellence the same way as their brand – a major contributing factor to inconsistent and even poor store-level experiences. * No restaurant operators surveyed believe their brand compliance efforts drive operational excellence. * Nearly 60% of restaurant leaders said shifting to a tech-enabled brand protection model could provide value to their brand. Read Auxis VP of Marketing Fabiana Corredor's webinar recap blog to learn how to solve these critical challenges: https://lnkd.in/exf-3Fw2 You can also view the full webinar here! https://lnkd.in/ekxneZhb #restaurants #brandcompliance #customerloyalty #franchisee #operationalexcellence Sruthi Ramakrishnan Rosemarie Torres Marshall Tatiana Jiménez Gabrielle Vega Lauren Randles
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Harri
When 58,000 #restaurant leaders come together, the takeaways are game-changing. From cutting labor costs to boosting retention, this behind the scenes recap takes us right back to the 2024 National Restaurant Association Show floor. Dive into it here for critical industry insights: https://lnkd.in/gfzNXWXw We may be biased, but p. 33 is our favorite. 👀 #hospitality #technology #events #ai #innovation
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Creative Realities, Inc.
Remember the headlines when Wendy's introduced dynamic pricing? The concept wasn't new but sparked conversations about its role in the QSR space. Why? Customers got cranky about restaurants increasing prices—but that’s because they saw only a single facet of the practice, and not the full value of strategic pricing in exchange for other value like time savings or convenience. Here's a short clip of these and other coveted insights from The Fast Casual | #QSRSUMMIT conference we attended in June. So if you missed it, you can tap open our blog and get the most meaningful lessons from emerging QSR brands that we found inspiring and actionable for digital solutions in the space - including, the sometimes controversial subject of dynamic pricing. Have a listen and read on! https://lnkd.in/eWUjJnac Amanda Starr Beth Warren Rodrick Glass Jason Adams Dayna Shedd Kristin Roubie Kyle Auffray Jordan Orlick Andrea Varrone David Schultz Kris{ten} Estes, PMP Jason Donnini Bart Massey Alan Brawn Lee Summers Steve Cushing #digitalsignagefederation #digitalsignagesolutions #CMSsolutions #QSRtechstack
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Intouch Insight
Unlocking the Future of QSR Guest Experiences: Delve into the Impact of Technology 🚀 In the fast-paced world of QSR, speed, convenience, and quality reign supreme. But what truly drives customer satisfaction beyond just good food? Our latest blog explores the tech-driven revolution shaping guest experiences. Discover why over 60% of diners believe technology enhances restaurant convenience and how it influences return visits, especially among the under-45 demographic.📱 Based on insights from our survey on Consumer Perceptions of Restaurant Tech, we analyze what factors truly matter to QSR patrons and how technology is reshaping their choices. Ready to uncover the game-changing insights? Let's explore together! #QSR #GuestExperience #TechImpact
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ATUL BHARDWAJ
#ThoughtoftheDay: “Business success requires training, discipline, and hard work. But if you’re not frightened by these things, the opportunities are just as great today as they ever were.” – David Rockefeller #NewsHighlight: The USA foodservice market is on a remarkable growth trajectory, expected to exceed a valuation of USD 1,995.0 billion by 2033, with a projected growth rate of 7.3% from 2023 to 2033. This signifies a substantial opportunity for businesses to innovate and expand in the sector. #CorporateGrowth #BusinessOpportunities #Innovation #Leadership #Success #BusinessStrategy #MarketTrends #Entrepreneurship #Networking #EconomicDevelopment Evolutyz Corp
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2 Comments -
Restaurant Rockstars
Food costs are rising and labor has never been as costly. If you and your kitchen team aren't maximizing your menu profit....don't waste another minute. Time is money and the longer you wait, the more money you will lose. Join the Restaurant Academy and your team can learn how the optimize your menu for maximum profit! https://lnkd.in/em9DMXMJ
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Edible, Inc, a Daniel J. Edelman Holdings Company
The third of our 4-part series on the key takeaways from attending the 2024 National Restaurant Association show covers employee engagement tips to help restaurants improve retention. Restaurants Need Better Tools & Employee Engagement to Fix Retention-- The restaurant industry is still struggling with getting employee satisfaction right to help with retention. Restaurant brands need to be more transparent, nurturing, and clear and consistent in how they manage employees. To do this, restaurant brands need to offer a diverse set of tools working together but should have its marketing and communications functions share out across company channels. Tools should focus on professional development, recognition, and the well-being of its employees. An investment in these tools should not be seen as just an empty cost – they will be the most effective in dealing with retention because it should decrease the amount of time and revenue lost associated with the loss of staff/rehiring. We learned restaurant brands should - ✔ Make the on-boarding process easy and seamless with no snags or delays, and have multiple ways to engage/interact, like applying for positions via mobile, email, etc. ✔Determine gaps in training programs by talking with new and existing employees ✔Have flexible scheduling options for a better work/life balance, with a clear and consistent policy ✔Offer employees with constructive feedback tied to goals ✔Introduce recognition programs – ask team for thoughts on how to develop and involve in the process ✔Offer a more robust employee wellbeing toolkit, like an employee assistance program offering services and wellness screens to support employees based on their individual needs In addition, the meaning of work has shifted according to the 2023 Edelman Trust at Work Barometer, and employees across generational divides are demanding a reset – plus, they are expecting more and their influence in the workplace is rising. At Edible, Inc, we are part of the Daniel J. Edelman family of agencies and have access to Trust Barometer resources, providing more value to our clients. Learn more about the 2023 Edelman Trust at Work Barometer: https://rb.gy/1os2ko
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Joseph Szala, GSD, DCMJ
Understanding the true value of loyalty points is more than just a numbers game. Many restaurant leaders believe that accumulating points equates to customer loyalty, but this oversimplification misses a critical challenge within patrons. They don't easily recognize the actual dollar value of points! Sure, there are little alert boxes that read "100 points = $1" but no one looks at those and they really don't remember. We have to build that knowledge by baking it into the digital experience naturally. Here are three ideas on creating a natural "learning" element to build clear, rapid value perception with your restaurant brand's digital experience: Misunderstanding Value: Customers often perceive points differently than brands intend. While businesses see points as a straightforward incentive, customers may not always find them valuable or motivating. This disconnect can lead to lower engagement and diminished loyalty. Operational Efficiency: Without a seamless and efficient system to manage these programs, the intended benefits can backfire. Poorly executed loyalty initiatives can frustrate customers, leading to negative experiences and potential loss of patronage. Customer Perception: The way customers view and interact with loyalty programs is crucial. If the program feels like a burden or the rewards seem unattainable, it fails to foster true loyalty. It's essential to design loyalty programs that resonate with customers on a personal level, making them feel valued and appreciated beyond just the transactional aspect. We need to shift our focus from merely accumulating points to creating meaningful and personalized customer experiences. How does your brand handle loyalty? Do you find points effective or challenging to manage? Share your thoughts and experiences in the comments! Let’s discuss how we can bridge the gap between perception and value to enhance our loyalty efforts. #restaurantloyalty #restaurantstrategy #restaurantmarketing #digitalexperience #UX #usability #userexperience #guestexperience #restaurantexperience #experiencedesign #XD #loyalty #loyaltyprogram #loyaltypoints #points
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15 Comments -
James Davis
You bring up some valid points about the consulting industry. Here’s how I tackle these challenges: Value-Based Fees: I agree—consulting rates should be based on the value delivered, ensuring clients see a fair return on their investment. Data-Driven Results: Clear, measurable objectives are a must. It's about showing real, tangible outcomes. Collaborative Approach: Working together with clients makes a world of difference. It leads to more consistent and lasting results. The restaurant industry does need change, and so do our consulting methods. It's about moving beyond quick fixes to create sustainable solutions that truly benefit our clients in the long run. What do you think about these approaches? Always great to hear different perspectives on this.
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2 Comments -
Shannon McKenzie
I used to manage a bunch of restaurants directly (now I have an amazing Operations team) and at 5/6pm when I knew all the stores had closed my body would automatically relax. It’s wasn’t conscious, I didn’t check the time, it just happened. I also run a 24 hour bakery and we deliver to over 60 customers daily. Drivers start arriving at 5am for deliveries and there are a lot of moving parts that go into making it work. For the last two weeks I’ve been working closely with the team on improving our service and since I’ve started focussing on it, I’ve been waking up just before 5am every single day (yes even weekends). No alarm clock, no actual need for me to be awake but it’s my subconscious knowing that all the wheels are about to start turning. How crazy is the subconscious impact that our jobs can have on our bodies and minds? The responsibilities that become so deeply engrained within us. And once we notice that it’s happening, we can bring them to enquiry. What is the actual deeper reason for this subconscious stress or alertness 🤷♀️ What are we worried about happening? 🤷♀️What makes it difficult to let go control? And then we work on those things to release this repetitive subconscious state of stress. Have you noticed anything similar, where you may be feeling it subconsciously? Because when we notice it, we can do something about it. 💫 ******************************************** I help ambitious women navigate the demands of leadership in hospitality without sacrificing everything else. Because you can deliver great business results, be a respected leader, excel in your career AND do it from a place of balance, groundedness and alignment. Find me on Instagram @coachingwithshannon
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Mentor POS
Elevate your restaurant's efficiency with Mentor POS! Our Restaurant Table Merge feature optimizes dining space by seamlessly combining adjacent tables, ideal for accommodating larger groups during rush hours. Streamline operations and enhance customer experience with Mentor POS today! DM for more details. . . . . . . . . #MentorPOS #RestaurantManagement #TableMerge #CafeManagement #POS #RestaurantSoftware #Restaurants #Cafes #Bakery #CakeShops #CloudKitchen #PointofSale #POSsystem #RestaurantTech #InventoryManagement #MenuManagement #TableManagement #OnlineOrders #zomatointegration #BillingSoftware #FoodService #HospitalityTech #KitchenManagement #OrderManagement #RestaurantOperations #DigitalMenu #CustomerExperience #BusinessAutomation #FoodTech
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