As customer demand for food safety and convenience grows, so does demand for menu transparency. From their offices in the heart of North Carolina’s Research Triangle, Lisa Eberhart and Randy Lait provide independent restaurant operators nutrition programming services, as well as recipe consistency to optimize operations, product management, inventory control and expansion.
In this episode, Lisa and Randy share what 40 years’ foodservice and hospitality experience has taught them about product management and menu analytics.
Identifying allergens and calories is just the start. In this era of expanding takeaway, delivery, and food-retailing restaurant business, guests seek improved packaging and nutritional labeling. The need for affordable accurate menu analytics has never been greater.
The good news, says Lisa and Randy, is it is not out of reach — even for the small independent operator.
Episode 83: Kelli Ferrell with Nana's Chicken-N-Waffles
Episode 82: Seek Hannemann with Seven Brothers
Episode 81: Jason Sobocinski & EtkinTekin with Havens Hot Chicken
Episode 80: Hannah McClain with Biscuit Belly
Episode 79: Tom Foley
Episode 78: Cassie Ghaffar & Sandy Nguyen
Episode 77: Brandon and Zane Hunt
Episode 76: Pete Mora
Episode 75: Bruce Newman
Episode 74: L.J. Rodas
Episode 73: Annalee Schlossberg
Episode 72: Jay Ashton
Episode 71: Iliana de la Vega
Episode 70: Ben Siegel
Episode 69: Johnny Carrabba (re-visit)
Episode 68: Eric Sandler
Episode 67: Grace Wang
Episode 66: Lauren Fernandez
Episode 65: Mason Ayer
Episode 64: Mario Johnson
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