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Like many New York restaurant pros, Brandon once worked for restaurateur Danny Meyer at Tabla, the shuttered restaurant that sets the tone in his new book, What Could Possibly Go Right? There’s plenty of nostalgia in this episode, but also some tech questions for a decades-long operator who’s done more than most to advance good technology inside restaurants

Steve Ells’s full title at his new restaurant brand is founder, executive chairman & chief concept officer at Counter Service. It’s a mouthful, but explains the totality of his contributions to the emerging brand. Best known for founding Chipotle three decades ago, Ells has turned his attention and expertise to crafting a tech-forward strategy to scale high-quality sandwiches. In this episode — recorded live! — we talk tech, robots, and, of course, burritos.

Few people would call supply chain a sexy part of the restaurant business — not even Yusha Hu, who’s made a career out of it. Yusha spent time at Chipotle and Sweetgreen before launching Sightline OS for AI-powered supply chain management. In this episode we discuss AI, food safety, and what happens when the stack of cups runs out.

Events and private dining have become vital revenue streams for many restaurants, but booking — or just inquiring about — an event can be a clunky and confusing experience. In this episode, we discuss restaurant events and why they’re important, how booking works now and how we got here, plus a better model for the future. (Brandon has particularly strong opinions on this one!)

Adam Weisblatt is not a tech guy, he says, but he *is* a restaurant guy. As co-founder of Los Angeles-based Last Word Hospitality, Adam helps to run seven distinct restaurants (with more on the way) in Southern California. His new book, For the Love of Restaurants, details the ups and downs of opening one of those restaurants, Found Oyster, in East Hollywood. In this episode, we talk about openings, operations, and what Adam wants every restaurant tech company to know.

Would SevenRooms CEO Joel Montaniel have considered a delivery app an ideal acquirer when he started the reservations and customer relationship management platform in 2011? Probably not! But a year after DoorDash (which didn’t exist in 2011) acquired SevenRooms, its role inside the reservations industry is getting clearer. In this episode, we talk about consumer reservation fatigue, SevenRooms’ new, DoorDash-backed features, and Joel’s vision for a more open ecosystem.

Maddy Shannon started her career as a Bain consultant before pivoting to the back office at some of the country’s most prestigious restaurants. It’s given her a nuanced perspective on the right balance of tech and hospitality that we appreciate. In this episode, we discuss personalization, good restaurant AI, and the modern point of sale system as the technological heart of a restaurant.

Hostie, an AI-powered “restaurant concierge” headquartered in the Bay Area, just announced $12 million in Series A funding. Randall Hom is Hostie’s co-founder and CEO. He’s also a San Francisco restaurateur who knows firsthand the challenges of engaging with human guests in the age of artificial intelligence. In this episode, we discuss guest preferences and engagement, AI for restaurants and “the city.” Which city? You’ll have to listen to find out.

In this special episode, Kristen and Brandon discuss two major developments in the reinvigorated reservations wars: American Express moves to acquire European booking platform TheFork for $700 million and DoorDash-owned SevenRooms launches a tool (and a stake in the ground) to make it much easier for restaurants to aggregate reservations from multiple sources. Together, these moves represent a big shift in the business. When the Amex deal closes, it’ll have more bookable restaurants than OpenTable. Meanwhile, SevenRooms wants to force its competitors' hands, making it much easier for restaurants to use multiple booking channels. Watch this space!

Kristen and Brandon have shaken out the cobwebs and are back with a new episode of The Simmer featuring friend-of-the-pod, Joshua Sharkey, founder and CEO of Meez, a culinary operating system and recipe management tool. Pre-Meez, Josh spent time in the kitchens of several restaurants, including New York’s Tabla and Bouley. In this episode, we cover recipe scaling and sourcing (and more nonsexy but totally essential back-office tech) plus a whole lot about AI and how it’s primed to change how we all interact with everyone and everything.

A Simmer first! This LIVE edition was recorded on April 10 at the Boston University Hospitality Leadership Summit. We’re joined by Judy Thelen, co-founder and CEO of white-hot social restaurant list-keeping and recommendations app Beli. In this episode, we talk about professional criticism, Beli’s plans to work with restaurants, and its big bet that we really just want to hear from people we trust.

We love repeat guests on The Simmer! In his return to the podcast, Olo founder and CEO Noah Glass explains the next phase of his company’s evolution: the Olo Network. In this episode, we talk about Olo’s move from publicly traded company to privately held asset last year, plus the power of an ordering network and why Olo coined a new term — “second-party ordering” to describe its big bet on the future.

Former Jose Andres Group CEO Sam Bakhshandehpour recently joined Bilt, a $10 billion loyalty platform that rewards people for paying their rent and mortgage on Bilt cards, helping to fuel the so-called “points economy.” Recently, the company released a flashy video full of top-name chefs and restaurateurs to launch Bilt Hospitality, a kind of digital concierge service targeted at restaurants. But what is it, exactly? And how does it work? In this episode, Sam answers these questions and more — including when we might see a launch video with more than one woman in it.

Ben Leventhal’s impact on the restaurant business can not be overstated. The serial founder  successfully launched (and exited) restaurant editorial network Eater and reservations service  Resy. Now he’s back with Blackbird, a loyalty and payments platform for the restaurant industry. In this episode we talk about evolving restaurant loyalty, the so-called “reservations wars” and, of course, some really great restaurants.

Big reservations news from American Express this week: this summer, restaurants on Tock will transition to Resy, marking the end of the Tock brand. On the first Simmer episode with a second-time guest, Pablo Rivero, Resy CEO / SVP and Head of Amex global dining, talks us through what’s changing at Resy — and what’s not.