Chef Robert Irvine made a name for himself on the Food Network TV show “Restaurant: Impossible,” through which he worked with more than 150 mom and pop restaurateurs to renovate their businesses and make strategic improvements.
While the show was cancelled last year after a remarkable 22 seasons, Irvine continues to be a force in the food world, owning multiple restaurant concepts and CPG brands while also leading the Robert Irvine Foundation, through which he supports veterans and active-duty military members.
Irvine is also invested in restaurant technology, specifically the kiosk platform GRUBBRR.
Irvine recently sat down with NRN’s editor-in-chief at the National Restaurant Association Show in Chicago for the latest episode of Take-Away with Sam Oches, and the two discussed his leadership style, his thoughts on the state of the foodservice industry, and why he’s such a big believer in restaurant technology.
In this conversation, you’ll learn more about why:
- A strict but empathetic leadership style creates a productive, loyal working environment
- You’ll get better results when you drop your ego and listen to people
- Technology solutions allow operators to reallocate their spend on labor
- Consumer adoption of technology gives restaurants permission to innovate
- Once inflation cools, the restaurant industry should be able to springboard into the future
Contact Sam Oches at [email protected].
