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Technology Revolution: The Future of Now

Technology Revolution: The Future of Now

Wednesday at 8 AM Pacific/11 AM Eastern

July 29th 2020: Care & Feeding of Restaurants Post-Pandemic: Technology on the Menu

The buzz! “As the COVID-19 pandemic continues, restaurants are still doing what they always do: taking care of their communities.…free food to medical workers on the frontlines, laid-off restaurant staff and their families, and basically anyone else in need.” (blog.opentable.com) “Giving back to others has had another much-needed consequence: It’s helping keep those restaurants in business and their staff working.” (cnbc.com) “Through the generosity of patrons, the fundraised meals are provided by area restaurants…many businesses [are] pivoting to stay afloat during the pandemic crisi

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Featured Guests

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Ryan Turner

Ryan Turner is a Partner at Unsukay Concepts, Inc., Muss & Turners, Eleanors, Local Three & Warhorse Investments. He was the food & beverage manager at East Lake Golf Club prior to opening Muss & Turner's in February of 2005. He is in charge of M&T and MTH Pizza as well as planning, real estate, legal and financing. Turner is a founder, former board chair and current board member for the Giving Kitchen. He was the 2015 board chair of the Georgia Restaurant Association. He and his partners were recognized by the GRA as Restaurateurs of the Year in 2011. In 2014 Turner was named the Business Person of the Year by The Metro Atlanta Chamber and the Atlanta Business Chronicle. In 2015 the Unsuka
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Ryan Pernice

Ryan Pernice is the Owner-Operator of three restaurants just north of Atlanta: Table & Main, Osteria Mattone, and Coalition Food and Beverage. His restaurant management company, RO Hospitality, established each of these unique concepts as true "neighborhood gems," beginning with Table & Main in 2011.
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Bryan Schroeder

Bryan Schroeder earned a masters in nonprofit management from the University of Georgia’s Institute for Nonprofit Organizations in 2006 and a BA in philosophy and religion at Piedmont College in 2003. Before joining Giving Kitchen, he spent 10 years working for the Georgia Conservancy in both development and programs. Bryan grew up in a restaurant – literally. His parents opened Schroeder's New Deli in Rome, GA when he was three days old – destined to work every role in the restaurant: dishwasher, prep cook, fry cook, pizza cook, sandwich cook and server. You can get in touch with Bryan at bryan@thegivingkitchen.org.
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Mike Patrick

Mike Patrick is co-owner and culinary director of Storico Fresco Alimentari e Ristorante and Roman-inspired Forza Storico. His handmade pasta, traditional Italian dishes and the Italian counterculture in the rustic restaurant and market are the jaunt to Italy that most Atlantans could previously only dream of. After attending the Culinary school, he studied for his sommelier certification through the Court of Master Sommeliers. A trip to Italy led to small jobs throughout Italy – from working in a porchetta production facility, pasta facilities and connecting with the pasta making networks of local Italian grandmothers – where he learned as much as possible about the culinary art. He returne
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https://www.voiceamerica.com/show/1981/technology-revolution-the-future-of-now 11/08/2020 09:00 11/08/2020 10:00 Technology Revolution: The Future of Now https://www.voiceamerica.com/show/1981/technology-revolution-the-future-of-now The buzz! “As the COVID-19 pandemic continues, restaurants are still doing what they always do: taking care of their communities.…free food to medical workers on the frontlines, laid-off restaurant staff and their families, and basically anyone else in need.” (blog.opentable.com) “Giving back to others has had another much-needed consequence: It’s helping keep those restaurants in business and their staff working.” (cnbc.com) “Through the generosity of patrons, the fundraised meals are provided by area restaurants…many businesses [are] pivoting to stay afloat during the pandemic crisis.” (abc7ny.com) What’s on the menu to help restaurants owners and workers survive the pandemic? Virtual tastings, more carryout options, enhanced guest-centricity, new food sources, site purchase vs. lease, and more. We’ll ask restaurateurs Ryan Turner, Ryan Pernice, Bryan Schroeder and Mike Patrick for their take on The Care & Feeding of Restaurants Post-Pandemic: Technology on the Menu. VoiceAmerica | Talk Radio | Online Talk Radio studio@voiceamerica.com false DD/MM/YYYY Add to Calendar
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