Give an Ovation: The Restaurant Guest Experience Podcast with Zack Oates
An ad free resource for restaurateurs! Over 100 episodes and a new episode every Monday. Listen in to learn from industry leaders how to grow your restaurant, improve your guest experience, turn your customers from strangers to friends, and to leverage data and marketing tools to increase your revenue.
Podcasting since 2020 • 381 episodes
Give an Ovation: The Restaurant Guest Experience Podcast with Zack Oates
Latest Episodes
From Gas Stations to 3,400 Units: Alice Crowder at Krispy Krunchy Chicken
Alice Crowder, CMO of Krispy Krunchy Chicken, joins Zack Oates to break down how the brand grew to nearly 3,400 locations without traditional franchising. From gas stations to guest experience strategy, Alice shares how high-quality food, grass...
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19:09
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Michael Lukianoff of SignalFlare on Using AI to Drive Smarter Restaurant Strategy
Michael Lukianoff, CEO of SignalFlare, joins Zack Oates to unpack the restaurant industry's biggest data challenges and opportunities. From AI-driven decision-making to understanding local market dynamics, Michael explains how restaurants can s...
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16:59
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Russ Hawkins of Agilence on Using Data to Improve Guest Experience
Russ Hawkins, CEO of Agilence, joins Zack Oates to break down how restaurant operators can use data to improve guest experience, boost loyalty, and align teams. With a background spanning telecom, retail, and hospitality, Russ shares practical ...
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14:02
Serving Hospitality for 75 Years: Ralph Lewis of Okeechobee Steakhouse
Ralph Lewis, CEO and third-generation owner of Okeechobee Steakhouse, joins Zack Oates to share the secrets behind one of Florida’s most iconic dining institutions. From 75 years of legacy service to 350,000 free birthday steaks, Ralph dives in...
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16:31
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From 16 to 75 Locations: Eric Robison’s Growth Journey at Rock N' Roll Sushi
Eric Robison, developer and multi-unit owner at Rock N' Roll Sushi, joins this episode of Give an Ovation to break down how the brand has grown from 16 to 75+ units and what it takes to get guests back through the doors. From creating a fun, hi...
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15:16
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