Buying/Selling a Business, Consulting, Discovering New Food, Discovering New Wines, Learning, Networking
Former owner of a landmark restaurant and deli in Vancouver, Canada. With restaurant sales staying steady, we expanded our business by developing a Catering & Delivery arm that would go on to account for 70% of revenue. Now I help other companies do the same.
In 2001, I used my Deli as a launchpad to enter the food software business. Now CEO of MonkeyMedia Software, we specialize in commissary, food factory, business-to-business-catering restaurant extensions, as well as food catalog software. All web based solutions.
"Nice post Rod. I really enjoyed both of these speakers as well. I had a great time making this video this year for the Bill Strickland introduction. I'll post it here in case you missed it. Nice to see you there.
I'm looking to leverage an existing restaurant concept through a mobile food truck application. I'm curious if you have any experience in this area? Also, how do you see a commissary being integrated into a multi-unit mobile truck enterprise?
Thx for your comments.
Hello fellow FohBohist! Just introducing myself and saying, add me on as a contact and feel free to take a look at the new column/blog they gave me! Looking forward to knowing you and staying up to date with all your postings.
Thanks for the link/hook up to a new industry network.
I signed up and look forward to connect with others in the industry and on a broader scale.
Have you had some time off ?
Hope you did and enjoyed it.
I was off from Dec 19th to the 5th of Jan with out any real work , just the usual surfing and emailing.
I know we are going to have a super year and we will connect often. Talk to you soon
Taco Bell will test a new fast-casual concept called U.S. Taco Co. -More-
Avocados From Mexico: All New Recipe Brochure Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!
Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.
Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.
Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.
Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.
Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.
At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?