The “Big Chain” advantage is now yours. 🍔
For years, giants like McDonald’s and Panera spent millions training your customers to love digital menu boards. The good news? They did the hard work for you. Behavioral shifts have already happened—customers now expect digital clarity.
The better news? You don’t need a “Big Mac” budget to compete.
In this clip from the #RoomforSeconds Podcast, Brian Smetana (25/7 Digital Labs) breaks down the “Crawl, Walk, Run” framework for independent operators to go digital without the “big bang” price tag.
The 3-Phase Strategy:
Crawl: Swap your static/printed signs for basic digital displays. Get the tech in place first.
Walk: Start layering in “day-parting” (breakfast vs. lunch menus) and promotional content.
Run: Fully integrate with your POS for real-time dynamic pricing and inventory updates.
The takeaway: You don’t have to do it all at once. By phasing your investment over 3–5 years, you eliminate wasted spend while modernizing your guest experience.
#RestaurantTech #DigitalSignage #SmallBusiness
WATCH: https://youtu.be/vemScPnHBBs
LISTEN: /us/podcast/digital-signage-and-dynamic-pricing-are-taking-over/id1737506338?i=1000762332595
Digital menu boards aren’t a “future trend” anymore — they’re officially the new standard in restaurant operations.
On #RoomForSeconds, @joshfrombigchicken spoke with Adam Salinas (@lgusa ) and Brian Smetana (25/7 Digital Labs) to break down how digital signage, hardware, and software partners are scaling across every major restaurant segment — from independents to global brands.
Here’s what stood out:
• Static signage is disappearing. Operators are moving to digital because it’s faster, more flexible, and more profitable.
• Pilots matter. The most successful brands validate tech in the field before rolling it out system‑wide.
• Partnerships drive scale. Hardware + software alignment is what makes multi‑location deployment possible.
• Volume accelerates innovation. The more real‑world concepts in play, the faster manufacturing and adoption move.
Digital menu boards are no longer optional. They’re reshaping customer experience, operational efficiency, and brand consistency across QSR, fast casual, and full‑service restaurants.
#RestaurantTech #DigitalMenuBoards #DigitalSignage
WATCH: https://youtu.be/vemScPnHBBs
LISTEN: /us/podcast/digital-signage-and-dynamic-pricing-are-taking-over/id1737506338?i=1000762332595
We’ve seen dynamic pricing in airlines and ride-sharing, but now, the combination of smart digital signage and real-time POS data is changing the game for operators and customers alike.
On the latest episode of #Room for Seconds, @joshfrombigchicken sits down with Brian Smetana (@257Digital Labs) and Adam Salinas (@lgusa ) to pull back the curtain on the tech reshaping your favorite local spots.
The key takeaways from the conversation:
✅ Digital signage has evolved from a flashy expense to a critical, revenue-driving tool. It’s about more than just moving pixels—it’s about moving margins.
✅ Dynamic pricing isn’t “new.” Happy hours and grocery promos have existed for decades. The difference now? The speed and precision of modern tech.
✅ With younger generations driving dining decisions, interactivity and personalization aren’t optional anymore—they’re the baseline.
The goal isn’t just to change a price; it’s to reduce waste, match demand, and create a better experience for the guest.
What do you think? Is the restaurant industry ready for this level of real-time agility? 👇 #RestaurantTech #DynamicPricing #DigitalSignage
WATCH: https://youtu.be/vemScPnHBBs
LISTEN: /us/podcast/digital-signage-and-dynamic-pricing-are-taking-over/id1737506338?i=1000762332595
“One update = everywhere. Instantly.” ✨
Marqii CEO Avi Goren joined #RoomForSeconds and explained exactly how their platform keeps your restaurant or hospitality brand accurate and consistent across every consumer channel:
→ Google, Yelp, Apple Maps, Facebook, Instagram & 80+ more
→ Menus, hours, photos, NAP, reviews & more
→ All synced automatically from your POS
No more outdated listings. No more wrong hours. No more missed customers because of bad data.
@joshfrombigchicken
WATCH: https://youtu.be/-SyfxyEGuGU
LISTEN: /us/podcast/getting-found-online-is-the-biggest-challenge-for/id1737506338?i=1000759833716
“Running a restaurant is hard. Whether you have 1 location or 1,000.”
Avi Goren (CEO & Co-Founder of @getmarqii ) breaks down the reality every operator faces: constant fires, shifting priorities, and why discoverability tools like Marqii often sit at #3–5 on the list.
Avi explains:
- Why menu & listing accuracy keeps getting pushed aside
- The real cost of “set it and forget it” not being set up
- How Marqii works in the background so operators can finally breathe
If you’re tired of inaccurate menus, bad reviews from outdated info, and spending hours on updates — check out the full episode below.
@joshfrombigchicken
WATCH: https://lnkd.in/gsiKcWxa
LISTEN: https://lnkd.in/gjzF4mGQ
@getmarqii turns chaotic restaurant menu updates into complete automation.
In this #RoomforSeconds clip, @joshfrombigchicken sits down with Avi Goren, CEO & Co-Founder, to discuss how hospitality brands are using Marqii as their “set it and forget it” tool for menu management.
✅ Automatic menu sync from your POS to Google, Yelp, Apple Maps, Facebook & 80+ platforms
✅ Seamless tech stack integration
✅ Scales as your restaurant or hotel group grows
✅ Saves teams hundreds of hours per year on manual updates
#RestaurantTech #MenuManagement #HospitalityTech
Not every restaurant needs the $30,000 fryer. But most operators buy it anyway.
@joshfrombigchicken spoke with restaurant design expert Chris McKenty of @edwarddonco to break down one of the most expensive traps in the industry — the Ferrari vs. Ford problem.
“You can buy a fryer for $30,000 or one for $10,000 — there’s the Ferrari, there’s the Ford.”
The smartest operators aren’t buying the Ferrari.
They’re thinking about efficiency, scalability, and unit economics — especially before they scale.
Because one overpriced equipment decision doesn’t stay one decision.
It multiplies across every location.
WATCH: https://lnkd.in/gjuZUXuv
LISTEN: https://lnkd.in/de3NGvH5
#RestaurantGrowth #RestaurantKitchenSetup #KitchenDesign
Restaurant kitchens are getting smaller — but guest expectations aren’t.
Here’s what’s really happening.
On this episode of Room For Seconds, host @joshfrombigchicken sits down with restaurant design expert Chris McKenty of @edwarddonco to unpack one of the most pressing trends reshaping the industry: the shrinking back of house.
Rising rent is forcing operators to cut kitchen square footage to survive — but that creates a brutal problem.
Guests still expect fast service, full menus, and packed dining rooms. Something has to give.
Chris breaks down:
- Why kitchens are shrinking across the board — and who’s most affected
- How rising lease costs are forcing operators to redesign their entire back-of-house workflow
- What smart kitchen layout and equipment choices look like when space is a premium
- The real tension between front-of-house expectations and back-of-house reality
WATCH: /watch?v=oxcCMP0zODo
LISTEN: /us/podcast/why-restaurant-kitchens-are-getting-smaller-with-chris/id1737506338?i=1000755894194
Restaurant kitchen design can make or break your business — and most owners don’t find out until it’s too late.
@joshfrombigchicken sits down with restaurant design expert Chris McKenty on the Room For Seconds podcast to reveal why your professional kitchen is the engine behind your restaurant profitability.
The layout of your commercial kitchen equipment, your workflow, your speed of service — all decided months before opening day.
Get it wrong, and you’ll feel it for years.Most people focus on the dining room.
The smart ones obsess over the kitchen.
#restaurantkitchendesign #restaurantprofitability #kitchendesign
Sun up. Coffee in hand. Zero complaints.
Sip Club doing its job while the sun tries to outwork me.
Mornings like this set the tone. ☀️☕️
#PaneraBread #SipClub #MorningRoutine #CoffeeFirst #SunshineVibes FloridaMorning TampaLife OutdoorCoffee StartYourDay SimpleMoments
Restaurants take 2–4 months to act on guest feedback.
By the time they fix the issue, it’s already cost them customers.
On Room for Seconds, @halpy9 sits down with @rachael.nemeth to explain how AI is changing that.
With tools like @ovationup , restaurants can now detect issues instantly and send fixes straight to frontline teams.
Faster feedback. Faster fixes. Better guest experience.
#RestaurantIndustry #RestaurantTech #HospitalityLeadership
📺 WATCH: /watch?v=AY1WwFfCWyk&t=2s
🔊 LISTEN: /.../the-future.../id1737506338...
