Why Robert Irvine, star of ‘Restaurant Impossible,’ is a big believer in new technology

Take-Away with Sam Oches

Nation's Restaurant News

Business, Entrepreneurship

2.5 • 15 Ratings

🗓️ 30 May 2024

⏱️ 36 minutes

🔗️ Recording | iTunes | RSS

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Summary

In this episode of Take-Away with Sam Oches, Sam talks with chef Robert Irvine, host of the TV show “Restaurant Impossible,” owner of multiple restaurant concepts, and all-around food entrepreneur and innovator. Robert and Sam sat down at the recent National Restaurant Association Show in Chicago to discuss his leadership style, his thoughts on the state of the foodservice industry, and his recent investments in restaurant technology.

In this conversation, you’ll find out why:

A strict but empathetic leadership style creates a productive, loyal working environment
You’ll get better results when you drop your ego and listen to people
Technology solutions allow operators to reallocate their spend on labor
Consumer adoption of technology gives restaurants permission to innovate
Once inflation cools, the restaurant industry should be able to springboard into the future

Have feedback or ideas for Take-Away? Email Sam at [email protected].

Transcript

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0:00.0	Hey there, welcome to Takeaway with Sam Ocas, a podcast from Nation's Restaurant News.
0:09.6	I am Sam Ocas, editor-in-chief here at NRN, and this is the show where I give you an all-access
0:14.4	pass to the restaurant industry's most influential decision makers.
0:18.1	This week, I'm talking with chef Robert Irvine. He is the host of the TV
0:22.5	show Restaurant Impossible. He's the owner of multiple restaurant concepts, and he is an all-around
0:28.5	food entrepreneur and innovator. Robert and I sat down at the recent National Restaurant Association
0:34.5	show in Chicago to discuss his career, his thoughts on the state
0:38.9	of the food service industry, and his recent investments in restaurant technology, particularly
0:44.1	the kiosk company Grubber. While Robert is all about hospitality and investing in people,
0:50.6	he's also a big believer in technology and how it can help restaurant leaders improve
0:55.2	their operation.
0:56.9	In this conversation, you will learn more about how a strict but empathetic leadership
1:01.1	style creates a productive and loyal working environment, why you'll get better results
1:07.1	when you drop your ego and listen to people and how technology solutions allow operators
1:12.9	to reallocate their spend on labor. By the way, we will have plenty more content coming
1:17.7	your way from the restaurant show. So be sure to follow this podcast, our sister podcast, Extra
1:23.1	Serving, and also our YouTube channel for several more conversations with restaurant executives
1:29.1	from the show floor.
1:31.1	Jumping now into my interview with chef Robert Irvine.
1:34.2	Also, don't forget to stick around after the interview as I will share my five
1:37.2	takeaways from this discussion, actionable insights that you can take with you on the go.
1:45.4	All right, it is my pleasure to sit down with none other than Robert Irvine.
	...

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