From shifting dining habits to an increasingly crowded marketplace, the relationship between full-service dining and off-premises technology has fundamentally transformed. In this episode of The Restaurant Innovator, FSR editor Callie Evergreen chats with DoorDash’s Jeff Frost about how operators can navigate this evolution to build an enduring, profitable off-premises strategy. We break down how restaurants can leverage marketplaces as top-of-funnel discovery channels while converting first-time guests into loyal direct-order regulars through tailored rewards and guest data ownership. Packed with candid insights on executive delivery dashes and back-of-house efficiency, this conversation offers full-service owners and operators a practical playbook for driving guest frequency and sustaining authentic hospitality in the digital era.

Thank you to DoorDash for sponsoring this episode.

To learn more, visit https://doordashformerchants.com/fsr.

On this episode of The Restaurant Innovator, FSR Editor Callie Evergreen sits down with Chef Dimitri Ponomarchuk, Director of R&D and Corporate Chef at The Krusteaz Company, to explore how full-service restaurant operators and menu developers can take pancakes and waffles far beyond the traditional breakfast plate. Chef Dimitri shares how these familiar products can support creative, operationally simple menu ideas across dayparts, with room for adding savory twists, global flavors, and even wellness-minded innovations. From savory and spicy aebleskivers to duck confit waffle stackers, pancake-batter coatings, waffle sandwiches, nacho-style silver dollar pancakes, and protein- and fiber-forward applications, this episode offers inspiration for turning a classic kitchen staple into a versatile menu solution.

Thank you to Krusteaz Professional for sponsoring this episode. To learn more, visit krusteazpro.com.

What changes when a restaurant surpasses the 10-unit threshold? Howard Greenstone, CEO of Emmy Squared Pizza, joins the podcast to discuss his return to the 30-plus-unit chain and what it takes to scale a neighborhood concept. Along the way, he shares how Emmy Squared is updating its menu for changing consumer habits and why listening to guests matters more than chasing every trend.