The food truck industry isn't an easy one. Food truck operators need capital to get a truck, get it set up for food production, get branding set up and more. That's not to mention meeting all regulatory rules and finding the best place to park. And lastly, they need to be able to generate a customer base willing to follow their trucks and purchase their food. How can food trucks generate profits in light of all of this?

Bradley Cooper, editor of Food Truck Operator, spoke with Chris Ruff, CEO and president of Glympse Inc. to discuss more about how food trucks can generate profits, with a particular focus on location tracking in today's episode of the Restaurant Operator podcast.

In order to create a loyal customer base, food trucks need to communicate their location clearly with guests, especially when they are constantly moving around to different events and locations. During the podcast, Ruff shared insights including:

• Business insights from Glympse.
• How Glympse' location tracking services can help food trucks.
• What makes it different from Google.
• Success stories with clients.

It's not easy operating a food truck. You have to get your trailer in order, get the right equipment to prepare food and make sure your truck is up to code. That's before you begin to figure out where you're allowed to park your vehicle. In today's episode of the Restaurant Operator Podcast, Patrick Bolanos, co-founder of Trail King Builders shared insights into how to get started in the food truck business and how to be successful.

Bradley Cooper, editor of Food Truck Operator discussed with Bolanos a number of key points surrounding the food truck industry, such as navigating regulatory issues and how to properly handle marketing. Some of the topics covered include:

• Bolanos' journey in the food truck industry.
• How food trucks can build for the future.
• First steps for food truck operators.
• How Trailer King Builders can help food truck operators.

You can listen to the podcast in its entirety above.

Conversational AI is a type of artificial intelligence that can chat with guests. It uses natural language processing to understand what you say and respond in a way that mimics human conversation. This technology is used in chatbots and virtual assistants like GivexAI's ordering kiosk used in coffee shops, QSRs and more.

In this episode of the Restaurant Operator Podcast, host Mandy Detwiler, editor of QSRweb and Pizza Marketplace, talks to Dan Hawkes VP of product design for Givex, to learn how Givex's conversational AI programs is helping restaurants reduce labor and increase order efficiency.

Recently, Erle Dardick, the catering guru, and fastcasual.com have partnered to create the Restaurant Catering Workshop, happening October 15-16, 2024 in Denver CO. Erle joins us for a candid conversation on hits and misses in the catering business. #catering #restaurant #podcast

In this episode of the Restaurant Operator Podcast, host Mandy Wolf Detwiler, managing editor of Networld Media Goup, talks to Lauren Coulter, integrator and chief biscuit eater at Biscuit Belly, a Louisville, Kentucky-based biscuit fast casual chain about the brand's catering program.

Many restaurants are expanding their reach with dedicated catering programs. These programs offer restaurant-quality food for events, from corporate lunches to social gatherings. Diners can expect menus tailored to their needs, with options ranging from boxed lunches to full buffets. This trend benefits both restaurants and customers. Restaurants gain a new revenue stream, while customers enjoy delicious food for their events without the hassle of cooking. Catering programs are also becoming increasingly user friendly, with online ordering and customizable menus. This convenience is fueling the popularity of restaurant catering, making it a delicious option for busy lifestyles.

At Biscuit Belly, the brand started catering as an added convenience for their customers and because there aren't many breakfast catering choices in the area.

Coulter said they were initially hesitant to add catering because the brand is built around a large biscuit sandwich.

"It's fine to order a couple here and there, but it's hard to replicate that in mass," she said, "and so we knew that we wanted to go down this path (and) that it was going to take us to entirely clearing out heads" about catering.

To listen to Coulter's catering journey, click the link above.

Brand leaders spoke to Restaurant Operator Podcast host Mandy Detwiler at the Restaurant Franchising and Innovation Summit held in Kansas City in March.

Detwiler spoke to leaders at Longboards Wraps and Bowls, Kansas City International Airport, Hawaii Brothers and more.

"The Restaurant Franchising and Innovation Summit offers a wealth of information for restaurant leaders and brands," Detwiler said. "The annual event highlighted some of the most pressing issues in restaurants today, including growth, technology and innovation, restaurant delivery, marketing and more."

Listen to what these brands had to say about attending the summit here.

In this episode of the Restaurant Operator Podcast, host Mandy Detwiler, editor of Pizza Marketplace and QSRweb, talks to Charles Wetzel, CEO of Kalibrate, a company specializing in data, software and consultancy to restaurants.

Kalibrate, which began in 1970, started on the fuel and convenience side and eventually moved to location intelligence, specifically within the hospitality, retail and restaurant domains.

"Today, a large portion of our business looks to the restaurant community and looks to identify from a global perspective who your customers are, where they're located, and the value of those customers and how that translates into a location intelligence offering," Wetzel said.