Restaurant Influencers | Page 7

Interview with Geoff Alexander, CEO and President of Wow Bao, about improving your online brand presence, digital ordering innovations, and letting go in order to grow.

Interview with Sweet Baby Ray's BBQ Catering Culinary Director Duce Raymond about his fresh approach to social media content marketing and huge results with short video for the already world-famous brand.

Interview with Popmenu CEO Brendan Sweeney about building a positive user experience, the state of restaurant technology, and the importance of providing answers.

Interview with the CEO and founder of restaurant SaaS company Olo about using data to make every guest feel like a regular, on-demand commerce, and why they 'Embrace The Suck'.

Interview with the America's Best Restaurants CEO about implementing restaurant tech, collecting customer data, and how it only takes 600 guests to transform your profit & loss statement.

Interview with the co-owner of Tono Pizzeria and Cheesesteaks to learn about scaling a restaurant business, using Toast restaurant technology, and combining friendship with business.

Interview with Dog Haus partner and co-founder André Vener about launching successful modern restaurant brands, thinking outside the box, franchising, and scaling with ghost kitchens.

In-depth interview with CEO, pitmaster, and James Beard Award Nominee Matt Horn about growing his global food brand with social media, operating multiple restaurant concepts, and why he decided to "burn the boats."

In-depth interview with cookbook author, food personality, and content creator Eitan Bernath about starting an entertainment career as a child, teaming up with Drew Barrymore, and building an inspirational business empire before his 20th birthday.

Interview with Forte Tapas owner and entrepreneur Nina Manchev about connecting with social media, learning to be confident on video, and appearing on Diners, Drive-ins, and Dives.

Interview with Toast CEO Chris Comparato about leading with the customer in mind, having a digital-first mentality, and how technology like Toast is helping restaurants thrive.

Interview with Brooklyn Dumpling Shop Co-Founder Stratis Morfogen about using new technology at the Brooklyn Dumpling Shop and his other creative dining concepts, and how to be disruptive to improve hospitality.

Rudy's Bakery in Queens has been open since the 1930s. 40 years ago, Toni Binati and her uncle bought it and kept many of the recipes alive. Toni admits it hasn't always been easy, and change has been inevitable.

Interview with Camino Industries CEO Philip Camino about finding lifelong customers with hospitality, adapting to a changing industry, and the importance of wellness.

Interview with 'Ten Year Plan' author David Dressler about scaling Tender Greens, thoughtful approaches to operating a business, and building heart-centered brands.

Interview with Silicon Valley Executive Chef Brandon Dearden about how to grow a brand on social media with consistency and simplicity, while learning to embrace "failure."

Interview with Chef Roy Yamaguchi of Roy's Restaurants about learning to lead with love, becoming a celebrity chef, and growing a food empire.

Interview with Chef Dave Critchley of Lu Ban Liverpool about the importance of mental health in the restaurant business and learning to be himself online.

Interview with Joelle Parenteau owner of Wolf Down about connecting with audiences through blogging, becoming a restaurant owner, and her viral Medium article.

Interview with Stacey Poon-Kinney owner of The Trails Eatery about appearing on reality television shows, overcoming obstacles in the restaurant biz, and learning to ask for help.

Interview with Rabia Kamara of Ruby Scoops about appearing on the Food Network, smartphone storytelling to build a following, and how ice cream is a blank slate.