En iyi Restaurants podcastleri (2025)

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Preview: 2025 Bar and Restaurant Expo in Las Vegas (Ep 240) 9:15

20 saat önce9:15

9:15

In this episode, Jaime Oikle of RunningRestaurants.com interviews Ashley Bray about the Bar and Restaurant Expo in Las Vegas this upcoming March 24-26. 2025. They discuss the expo's events, education, exhibit floor, and networking parties. Ashley highlights several trends along the way. The expo promises great industry educational and networking op…

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22. Tasting a Full-Bodied Red Wine Using the WSET SAT 12:07

2 gün önce12:07

12:07

Wine Educate Newsletter – Sign up for exclusive content! Episode Description In this episode of Wine Educate, host Joanne Close leads a guided tasting of a full-bodied red wine using the WSET Systematic Approach to Tasting (SAT). This episode builds on the Structural Components Series, helping students apply what they’ve learned to a real-world tas…

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MALT – The 4 Key Elements That Shape Your Restaurant’s Atmosphere (Ep. 166) 27:44

7 gün önce27:44

27:44

A restaurant’s atmosphere can make or break the guest experience, but many operators overlook key environmental factors. In this episode, we break down MALT – Music, Ambiance, Lighting, and Temperature—the four elements that directly influence customer comfort, spending habits, and return visits. Learn how to fine-tune your restaurant’s environment…

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Hamed Mazrouei - Milagro 29:58

10 gün önce29:58

29:58

Discover marketing and operations tips, tricks and tactics that you can start to implement today on how to successfully grow your restaurant business with Hamed Mazrouei, founder and CEO of Milagro.David ”Rev” Ciancio tarafından oluşturuldu

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Busiest Wing Day for Super Bowl & Parenting Kids in Restaurants. 52:19

26 gün önce52:19

52:19

Consistently joking about the busiest time of Justin's restaurant not being Christmas Holiday area, and actually being Super Bowl Sunday - this is his Super Bowl. Justin runs through a few techniques he uses to get through the week leading up to the Super Bowl and how he handles people once their at the restaurant. Also, is it too hard to ask peopl…

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21. Evaluating The Finish of a Wine 12:52

4 gün önce12:52

12:52

Wine Educate Newsletter – Sign up for exclusive content! Episode Description In this episode of Wine Educate Podcast, host Joanne Close wraps up the Structural Components Series with a deep dive into evaluating the finish of a wine using the WSET Systematic Approach to Tasting (SAT). Finish, also known as length, is one of the trickiest components …

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The Secret Sauce To Restaurant Success: Service, Storytelling, And Disruptive Thinking With Christian J. Fischer (Ep 239) 41:52

5 gün önce41:52

41:52

In a rapid age of technology where businesses are all about scaling and expansion, the beauty of keeping everything localized is still a strong strategy in the restaurant industry. Christian J. Fischer, the Disruptive Chef, joins Jaime Oikle in discussing the beauty and uniqueness of running hyperlocal restaurants. They share why focusing on certai…

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20. Structural Components of Wine: Body 9:34

9 gün önce9:34

9:34

Wine Educate Newsletter – Sign up for exclusive content! and class updates! Episode Description: In this episode of Wine Educate, host Joanne Close continues the Structural Components Series with an in-depth look at Body in Wine. What makes a wine feel light, medium, or full-bodied? How do alcohol, sugar, tannin, and acidity influence perception? J…

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19. Structural Components in Wine: Alcohol 18:57

11 gün önce18:57

18:57

Wine Educate Newsletter – Sign up to learn about upcoming WSET classes, Wine Trips and study tips! Episode 19: Structural Components in Wine: Alcohol Episode Description: In this episode of the Wine Educate Podcast, host Joanne Close continues the Structural Components Series with a deep dive into Alcohol in Wine. She explores how alcohol affects w…

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18. Structural Components in Wine: Tannin 14:04

16 gün önce14:04

14:04

Wine Educate Newsletter – Sign up for exclusive content! Episode Description: In this episode of the Wine Educate Podcast, host Joanne Close continues the structural components series with a deep dive into tannin. Learn what tannins are, how they’re perceived on the palate, and the key role they play in wine structure and aging. Joanne shares pract…

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Cultivating The Right Ownership Mindset With Alison Anne (Ep 238) 33:58

17 gün önce33:58

33:58

Building a successful restaurant requires more than just good food. It also demands a strong team driven by the right ownership mindset. In this episode, Jaime Oikle talks with Alison Anne about cultivating and maintaining a thriving restaurant culture. Alison emphasizes the importance of genuine connections with your staff and what it takes to mov…

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17. Tasting a Tokaji Aszu Using the SAT at Levels 1–3 15:58

18 gün önce15:58

15:58

Episode Description: In this episode of the Wine Educate Podcast, host Joanne Close continues her series on the structural components of wine, focusing on sweet wines. Using a 2019 Orum “Metamorphosis” Tokaji 5 Puttonyos, Joanne breaks down a WSET-style tasting note and dives into the role of Botrytis (noble rot) in sweet wine production. She also …

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5 Mistakes Restaurants Are Making (Ep. 165) 20:03

21 gün önce20:03

20:03

Are you making these five costly restaurant mistakes? Many independent restaurant operators are leaving money on the table by overlooking simple but essential strategies. In this episode, we break down five common mistakes and how to fix them right away. Listen now to learn: Why tracking prime costs daily can improve profitability How collecting an…

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Matt Briggs - Crisp Restaurant Systems 32:56

23 gün önce32:56

32:56

Discover marketing and operations tips, tricks and tactics that you can start to implement today on how to successfully grow your restaurant business with Matt Briggs, President of Crisp Restaurant Systems.David ”Rev” Ciancio tarafından oluşturuldu

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How To Streamline Kitchen Operations With Simon Zatyrka (Ep 237) 40:56

23 gün önce40:56

40:56

Many restaurants are so focused on offering good food that they fall short of providing a great experience to their own employees. Simon Zatyrka, the Culinary Mechanic, joins Jaime Oikle to discuss how chefs and restaurant owners should streamline their kitchen operations and bring them to the next level. Together, they discuss how to master the nu…

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16. Structural Components in Wine: Sweetness 17:47

23 gün önce17:47

17:47

Episode Description: In this episode of the Wine Educate Podcast, host Joanne Close continues her series on the structural components of wine, focusing on sweetness. Joanne dives into how residual sugar (RS) creates sweetness in wine, how it’s measured, and how our perception of sweetness can be influenced by acidity and other factors. She also sha…

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15. Structural Components in Wine: Acidity 14:44

25 gün önce14:44

14:44

Episode Description: In this episode of the Wine Educate Podcast, host Joanne Close kicks off a new series exploring the structural components of wine, starting with acidity. Learn how acidity develops in grapes, how it’s measured, and how to detect it on the palate. Joanne breaks it all down in an engaging, easy-to-understand way—drool test includ…

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Recruiting & Team Building in the Restaurant Industry with Roger Beaudoin (Ep 236) 19:35

1 yıl önce19:35

19:35

Running a successful restaurant starts with team building, and Jaime Oikle dives deep into this crucial topic with Roger Beaudoin in this episode. They discuss practical strategies for identifying top talent, empowering employees, and fostering a strong workplace culture that drives results. Roger shares his proven methods for recruiting, training,…

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14. Exploring WSET Beer Education with Sal Mortillaro 19:50

1 yıl önce19:50

19:50

Episode Summary: In this episode of the Wine Educate Podcast, host Joanne Close welcomes Sal Mortillaro, WSET Beer Educator, to discuss the world of beer education, certifications, and the exciting expansion of WSET’s Beer program. Sal shares his impressive background in beer judging, competitions, and how he became part of the first-ever cohort of…

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Transforming Restaurant Managers into Hospitality Leaders with Jason Brooks - PART 2 (Ep. 164) 33:06

1 yıl önce33:06

33:06

In this second part of our interview with Jason Brooks—speaker, author, and coach—we continue the conversation on leadership in the restaurant industry. With over 30 years of experience, Jason shares key insights from his upcoming book, including how to master meetings, provide impactful feedback, and harness the power of influence. We also discuss…

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P3 Marketing Summit 2025 Summary with Janelle Breezerton and Anthony Watash 24:19

1 yıl önce24:19

24:19

The P3 Mastermind Restaurant Marketing Summit just concluded in Salt Lake City, UT and I am beside myself with gratitude. This event, in its 2nd year, was created by Chip Klose, an incredible restaurant coach. He and I co-hosted it along with a number of incredible thought leaders. Over the course of 2 days more than 100 restaurant owners, marketer…

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13. Tasting a New Zealand Sauvignon Blanc Using the SAT Levels 1–3 14:40

1 yıl önce14:40

14:40

Summary: In this episode of the Wine Educate podcast, Joanne walks listeners through a detailed WSET Systematic Approach to Tasting (SAT) analysis of a New Zealand Sauvignon Blanc from Marlborough, showcasing how tasting notes evolve across WSET Levels 1, 2, and 3. Using the 2023 Three Brooms as an example, she explores the differences in structure…

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Building The Right Restaurant Leadership Team With Darren Denington (Ep 235) 30:54

1 yıl önce30:54

30:54

Restaurants require a well-rounded and high-performing leadership team to ensure it operates flawlessly and effectively. With so many moving parts, owners must learn how to hire the right people who can work together in a fast-paced environment. Jaime Oikle explains how this can be done with Darren Dennington, founder of Service With Style. Togethe…

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12. How the SAT Progresses: Tasting a Bordeaux Wine from Level 1 to Level 3 16:29

1 yıl önce16:29

16:29

Episode Summary In this episode of the Wine Educate Podcast, Joanne Close breaks down how the WSET Systematic Approach to Tasting (SAT) evolves from Level 1 to Level 3. Using a 2000 Bordeaux as the example, Joanne demonstrates how tasting notes become progressively more detailed and analytical, helping students understand what to expect as they adv…

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Starting a Kombucha Business ft. Feel Good Booch (Juelz Enriquez) 1:01:00

1 yıl önce1:01:00

1:01:00

What's this stuff people are drinking? Kombucha? Is it healthy? Is it fizzy? Is it delicious? Who knows. We're speaking with Julz Enriquez today who started Feel Good Booch while working in plenty of amazing bars and restaurants. Juggling how to start a business is never an easy task, and a scary one when your income is derived from elsewhere. This…

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2025 Restaurant Workforce Management Report Overview with Jordan Boesch (Ep 234) 32:41

1 yıl önce32:41

32:41

2025 Restaurant Workforce Management Report. Sitting down with Jaime Oikle, they explore the collective feedback of more than 900 restaurant managers about employee needs, wages, and retention. Discover how to overcome the biggest hiring challenges, keep up with the continuous growth of QSR dining over full-service dining, and navigate the ever-evo…

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Restaurant Industry Challenges with Jason E. Brooks - PART 1 (Ep. 163) 41:26

1 yıl önce41:26

41:26

In this episode, we sit down with Jason E. Brooks, a seasoned restaurant industry veteran turned speaker, author, and coach. Jason shares insights from his 30-year journey from dishwasher to VP of Operations, as well as highlights from his upcoming book on hospitality leadership. We explore his actionable leadership framework (MODEL), the importanc…

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11. What is BLIC and How to Use It to Assess Wine Quality 18:24

1 yıl önce18:24

18:24

Episode 11: What is BLIC and How to Use It to Assess Wine Quality Episode Description: In this episode we break down BLIC, the WSET framework for evaluating wine quality and readiness for drinking. Discover how this structured approach—covering Balance, Length, Intensity, and Complexity—fits into the Standard Approach to Tasting (SAT) and how it he…

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Mastering Cost Controls for Restaurants with Roger Beaudoin (Ep 233) 29:32

1 yıl önce29:32

29:32

Cost controls are paramount in maximizing restaurant profitability, and Roger Beaudoin of Restaurant Rockstars joins Jaime Oikle in this episode to emphasize their critical importance. Roger breaks down essential systems for managing food, beverage, and labor costs, including accurate inventory tracking and menu cost analysis. He provides valuable …

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10. Evaluating Wine Using, the SAT & Why Spitting is Important 24:09

1 yıl önce24:09

24:09

Welcome to the Wine Educate Podcast! In this episode, host Joanne Close dives into the WSET Systematic Approach to Tasting (SAT) and its role in wine education. Joanne also covers the often-overlooked but essential practice of spitting in wine tastings—why it matters and how to do it effectively. Resources SAT Resources: WSET Level 1 SAT WSET Level…

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The Pokeworks Success Story: Franchise Growth & Expansion with Peter Yang (Ep 232) 38:03

1 yıl önce38:03

38:03

Peter Yang, co-founder of Pokeworks, shares the inspiring story of building a successful restaurant franchise from the ground up. Discover how Pokeworks went from a single location in New York City to a nationwide sensation with over 70 locations. Jaime Oikle and Peter Yang discuss the unique aspects of the Pokeworks franchising model, including th…

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Scaling A Taco Concept, it's actually a project! featuring The Taco Project 46:17

1 yıl önce46:17

46:17

Have you always wanted to figure out how to scale your business to the next level? We're talking to a group of guys who weren't even really in the restaurant business prior that have managed to assemble strengths and "figure it out". Sitting with Carmelo, Nick, and Sebastian we learn that they all come from largely different roles and found themsel…

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9. Beyond the Glass: How External Factors Influence Wine Tasting 20:57

1 yıl önce20:57

20:57

Episode Summary: In Episode 9 of the Wine Educate Podcast, Joanne Close explores how external factors can significantly impact your wine tasting experience. From lighting and temperature to the glassware you use, creating a proper tasting environment is essential for both objective analysis and enjoyment. Designed especially for WSET students, this…

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Shift Beers - Did you make your 2025 Restaurant Budget Yet? 1:04:05

1 yıl önce1:04:05

1:04:05

The year end is upon your restaurant and bar. Did you already figure out your budget for next year? Justin takes us through what he's done to account for what he expects to be spending on for 2025 at Smokehouse, his BBQ restaurant. Filmed At: Smokehouse Tailgate Grill, New Rochelle, NY

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Online Ordering with Better Photos and Descriptions (Ep. 162) 7:20

1 yıl önce7:20

7:20

In this episode, the Restauranttopia team dives into the essentials of optimizing your online ordering platform with high-quality food photography and effective menu descriptions. Learn how these small but impactful changes can increase sales, enhance customer experience, and showcase your brand's best. Show Notes: Episode Highlights: The Importanc…

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8. WSET Level 2 Award in Wines: What to Expect and How to Prepare 26:26

1 yıl önce26:26

26:26

Episode Title: WSET Level 2 Award in Wines: What to Expect and How to Prepare Episode Summary: In this episode of the Wine Educate Podcast, Joanne dives into everything you need to know about the WSET Level 2 Award in Wines. Whether you’re considering enrolling or you’re already signed up, this episode is packed with valuable insights on what to ex…

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7. Meet Your WSET Spirits Educator Matt Ray! 29:04

1 yıl önce29:04

29:04

Wine Educate Podcast: Episode 7 - Meet Your WSET Spirits Educator Matt Ray! Welcome back to the Wine Educate Podcast! This week marks an exciting milestone as we host our very first interview. Meet Matt Ray, WSET Spirits Educator and spirits professional, as he shares his unique career journey and passion for spirits education. From his early days …

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Running a Bar Meme Business, Authenticity, and Bartender Sobriety - Mover & Shaker Co. w/ Nick Hogan 56:13

1 yıl önce56:13

56:13

It's great being able to get deep. Nick put his phone down for a bit and let his notorious hospitality and bar industry meme account run itself for an hour before a pop up he conducted in collaboration with Kabin NYC and Campari. This conversation covers so many different thoughts from making a conscious decision to adopt sobriety, how the business…

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Are You Not Entertained?!? (Ep. 161) 34:02

1 yıl önce34:02

34:02

In this episode of Restauranttopia, we explore creative ways to elevate your guests' dining experience and keep them coming back for more. From interactive menus and themed nights to customer spotlights and unique partnerships, we share actionable ideas to help you entertain, engage, and delight your customers. Don't miss this deep dive into the st…

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Jeremy Julian - CBS Northstar 29:58

1 yıl önce29:58

29:58

Discover marketing and operations tips, tricks and tactics that you can start to implement today on how to successfully grow your restaurant business with Jeremy Julian, CRO of CBS Northstar and Host of The Technology Guys Podcast.David ”Rev” Ciancio tarafından oluşturuldu

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Checkmate: Redefining Restaurant Technology With Vishal Agarwal (Ep 231) 36:41

1 yıl önce36:41

36:41

Empowering restaurants to thrive in the digital age, Checkmate offers a suite of innovative solutions. In this episode, Jaime Oikle chats with Vishal Agarwal, the founder and CEO of Checkmate, a tech game-changer for restaurants. Initially focused on simplifying payment processes, Vishal discovered restaurant operators' deeper challenges with manag…

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6. Top 10 Most Frequently Asked WSET Questions 18:11

1 yıl önce18:11

18:11

Show Notes for Episode 6: Top 10 Most Frequently Asked WSET Questions In this episode of the Wine Educate Podcast, we tackle the Top 10 Most Frequently Asked Questions about WSET courses. Whether you're a wine enthusiast or an industry professional, this episode is packed with practical advice and insights to help you navigate your WSET journey wit…

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Too Late to Book Restaurant Parties? & EOY Balance Sheets 36:04

1 yıl önce36:04

36:04

It's the end of the year so we're talking balance sheets and what we're looking for to know our bars and restaurants are healthy, different ways of looking at the books, and what percentage of growth we want to see. We're also looking at what point it's too late to keep booking holiday parties. Would you agree that most companies have already booke…

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5. WSET Level 1 Award in Wines – What to Expect and How to Prepare 19:15

1 yıl önce19:15

19:15

Show Notes for Episode 5: WSET Level 1 Award in Wines – What to Expect and How to Prepare In this episode of the Wine Educate Podcast, we’re diving into everything you need to know about the WSET Level 1 Award in Wines. Whether you’ve already signed up or are just exploring the idea, this episode provides essential tips and insights to help you wal…

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20 Book Recommendations from Restaurant Industry Execs and Insiders (Ep 230) 8:18

1 yıl önce8:18

8:18

I'm a book aficionado so I loved puting this together -- Twenty absolutely solid book recommendations from a stellar collection of restaurant industry execs and insiders. Be sure to add some of these to your library or wish list... The Who... Jordan Boesch of 7shifts Tony Smith of Restaurant365 Michel Falcon of Brasa Peruvian Rushi Patel of Homebas…

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Treat Your Employees Like Customers (Ep. 160) 20:11

1 yıl önce20:11

20:11

https://www.youtube.com/watch?v=OblkAEH8AXg In this episode, the Restauranttopia team explores how to attract, engage, and retain top talent by treating employees like valued customers. From creating a standout workplace culture to leveraging marketing strategies in recruitment, discover actionable tips and insights to build a loyal and motivated t…

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PR Firms and New York Bartender's Week 25:50

1 yıl önce25:50

25:50

What we're discussing: PR Firm Functions Event Planning Lead Generating Taking without Giving Potential to do good

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4. Wine Scholarships! I have a list for you. 16:15

1 yıl önce16:15

16:15

Episode 4: Wine Scholarships! I have a list for you. Let’s talk about wine education and how to make it more affordable. If you’ve looked into WSET classes, you know they can be pricey. For example, Level 2 in the U.S. averages around $800, Level 3 is about $2,000, and the Diploma is roughly $6,000. And that’s not even including wine samples or tra…

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Jacques Pépin: A Culinary Legend Reflects on 75 Years in Food 40:30

1 yıl önce40:30

40:30

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter. This week on Chefs Without Restaurants, we celebrate two major milestones: our 250th episode and five years of podcasting. To mark the occasion, we’re joined by one of the most iconic figures in the culinary world, Jacques Pépin. Chef Pépin shares insights f…

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Transforming Restaurants With AI: Enhancing the Guest Experience with Alex Sambvani (Ep 229) 36:50

1 yıl önce36:50

36:50

How can AI revolutionize your restaurant’s guest experience? In this episode, Jaime Oikle talks with Alex Sambvani from Slang.ai about how their voice-powered AI technology is helping restaurants improve efficiency and customer service. From handling reservations to answering common questions, Slang.ai’s solution allows restaurants to automate over…

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