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  • F&B
    May 20, 2015

An Interview with Chef Bryan Voltaggio: Using Technology to Manage Multiple Restaurants

By: Michaela Brandl, Corporate Communications & Social Media Specialist, EMEA

As restaurants grow and become more profitable, and as one restaurant becomes two and then a small chain, it is not always easy for the passionate restaurant operator to hand over his duties and trust others with his lifework.

Bryan Voltaggio, who opened his first restaurant called Volt in 2008, is one of those successful restaurateurs. Today he operates nine restaurants across Mid-Atlantic, USA. In his interview with Oracle Hospitality, Voltaggio noted that although he is not able to be at each property every day, technology enables him to stay on top of what‘s going on in his venues and that he is able to manage his staff and business efficiently and effectively.

The following is an excerpt from the interview with Chef Voltaggio. Read the full interview in our free downloadable eBook, The Oracle Hospitality Essential Guide to Running a Restaurant:

Q: What is the biggest challenge with running a restaurant?

A: The hardest thing is that I want to be there for every service. We have been growing for seven years and I have some very trustworthy people who work for me and who have helped me make the transition from chef to restaurateur.

Q: Was that transition hard?

A: At the start, yes. Chefs are control freaks but I can’t cook in nine restaurants. However, when I go into a restaurant I make people understand I’m not just a talking head. I try and stay connected to the stove as much as I can.

Q: Is it getting harder to run a restaurant group these days?

A: In terms of communication it is much easier. I don’t know how people did it 30 years ago when they had multiple brands across the country. Technology now allows us to stay connected to the restaurants. Now I can FaceTime and see how service is getting on and how dishes are being executed. The only thing I can’t do it taste a dish remotely – but I swear at some point I’m going to make that happen!

Want to read the full interview and the stories of other successful restaurateurs? For more valuable insight on running a restaurant, download The Oracle Hospitality Essential Guide to Running a Restaurant today.

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