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IoT in Food Service: Connected Restaurant Ops — Jay Fiske

00:00 Introduction to Restaurant Technology and Innovations 03:00 The Evolution of the Internet of Things in Food Service 05:32 Proactive Maintenance and Efficiency in Operations 08:17 Data-Driven Decision Making and Overcoming Skepticism 11:14 Energy Management and Cost Control in Restaurants 21:09 Optimizing HVAC Systems for Energy Efficiency 24:34 Refrigeration Management and Energy Savings 29:23 The Future of Connected Kitchens 33:48 Automation and Robotics in Food Service 38:25 Engaging with Open Kitchen Solutions

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  Why Storytelling Saved San Pedro Fish Market — Michael Ungaro

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  Restaurant Marketing You Can Track — Brett Linkletter, Dishio

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  US Foods’ Menu IQ: Snap a Recipe, See Your Food Cost — James Jones

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  California Pizza Kitchen Scaled on Culture — Rick Rosenfield

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  Surcheros: The Tex-Mex Franchise Winning in Towns Everyone Else Skips

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  Don’t Mess With Breakfast: Inside The Big Biscuit — Chad Offerdahl

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  Restaurant Cooking Oil, Reinvented: RTI’s Alissa Partee

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  Cracking Eggs in the Drive-Thru: Farmer Boys’ John Lucas

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  RTG Insights – AI-Powered Forecasting: Cutting Food Waste Before It Starts

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  The $30,000 Refund Nobody Caught: MachineQ’s Tom Woodbury

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  Restaurant Scheduling, Fixed: How Shiftwerx Cuts the Chaos

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  Turning One-Time Visits Into Loyalty: Guestologie’s Ryan

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  How AI Is Transforming Drive-Thru Performance — Eric Lam

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  Five Rules of Leadership in Grocery Retail — Steve Black

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  Superfood Bowls at Scale — Jeff Finster