A Bus, A Vision, and A Lot of Dough - Andy Krkyan of "Pizza on Bus" Food Truck Ep#4

Restaurant Revenue—MTIPLY'd with Conor Fergus Ep#7

Have you ever encountered a store on a delivery app in your area that you've never seen in person? It's probably a Virtual Concept inside another business. In episode 7 of The SaaS Cafe, we're joined by Conor Fergus, co-owner and founder of MTIPLY. This virtual concept provider helps restaurants expand revenue channels by adding virtual brands to delivery apps. Conor delves into these brands' origins, implementation, and restaurant profit margins. Timestamps: 00:00 Highlight Intro 01:12 Show & Guest Introductions 04:07 Conor's Background & Birth of MTIPLY 06:57 Early Days of MTIPLY 10:10 How do Virtual Brands fit into a business? 13:55 Average earnings and revenue share 21:30 What goes into building a new concept? 29:00 Leveling up MTIPLY & the Wild West market 35:25 Importance of quality control 37:37 Restaurant partner review process 39:20 MTIPLY tech stack and optimization 42:00 Future of the virtual concept market 46:20 The virtual concept ruse 49:00 Can you tell a concept from not on an app? 56:38 Dream celebrity concept? 55:45 Weirdest concept you've created? 57:19 Common misconception about concepts? 1:00:39 Funny stories working with restaurants 1:03:28 General advice for restaurants 1:05:08 one thing done well vs one thing could be better 1:07:35 Where can people find MTIPLY? 1:08:29 Show Outro   Full Episode Video: https://youtu.be/CzSDuVyUMLo [https://youtu.be/CzSDuVyUMLo] Want to learn more about mtiply? https://www.mtiply.co/ [https://www.mtiply.co/]   We hope you enjoyed the episode. Please leave us a review and share your thoughts in the comments! #podcast #restaurant #motivation #techinnovation #technology

TikTok & Loaded Taters - LA Spud Guys with William Lee Ep #6

In episode 6 of The SaaS Café, we're joined by William Lee, partner of LA Spud Guys. A fresh UK loaded potato pop-up in Los Angeles that's been making waves. William discusses the early days in the streets and how social media revolutionized their business. He also explains his background in online retail and how his expertise has helped convert social media traffic to sales, allowing LA Spud Guys to open their first brick-and-mortar location.  Curious to learn more? Check out their website: https://spudguysla.com/     Timestamps: 00:00 Show Highlights 01:04 Intro & Restaurant History 05:00 E-Commerce Background 08:00 Restaurant Consulting 10:00 Joining LA Spud Guys 12:45 Adapting to the LA Market 20:50 Owner Relationship Dynamic 23:45 TikTok and Social Media 31:26 Finneas & Influencer Visits 34:32 Impact of Great Hospitality 39:00 Customers Traveling to Try 41:30 Tech Stack  45:40 Approach to Delivery Apps 53:00 Franchising Long Term 54:40 Concept Ideas for LA Spud Guys 57:00 Final Banger 59:00 Internet Food Debate Topics 01:03:30 Future Plans and Hours 01:06:00 Random Ideas and Chat   🎧 Prefer the video version? Check it out on YouTube: https://https://youtu.be/xnNTyvMBrUA [https://youtu.be/xnNTyvMBrUA] We hope you enjoyed the episode. Please leave us a review and share your thoughts in the comments! #podcast #restaurant #motivation #techinnovation #technology

From Lockdowns to Lineups - Art Andreasyan of Bread and Breakfast Ep #5

In episode 5 of The SaaS Cafe, we're joined by Art Andreasyan, co-founder of Bread & Breakfast, a two-location Armenian/Mexican fusion restaurant in North Hollywood and Burbank, California.   Art shares his experience of finally owning his own business, only to be immediately blindsided by the COVID-19 pandemic. They survived on the back of a viral Instagram post, but now face massive egg costs amid the 2nd Bird Flu wave. Still thriving, can anything take this business down?   Curious to learn more? Check out their website: https://breadandbreakfastla.com/ [https://breadandbreakfastla.com/] Timestamps: 00:00 Show Teaser 01:05 Guest Intro 03:07 Business Origin & Early Operation 07:44 Restaurant Life During Covid Lockdown 12:00 Preserving The Original Location 14:25 Educating People On Armenian Meats 15:50 Building a Breakfast Business & Operating Hours 20:21 Social Media & 40m+ Viral Post 33:24 Technology Choices 38:51 Catering Trend in Restaurants 40:30 Social Media Impact & Importance 44:45 Review Strategy & Philosophy 55:20 Crazy Egg Prices 1:00:50 Food Supplier Price Gouging 1:02:12 Forced Price Increases & Consumer Fatigue 1:07:00 Future For Bread & Breakfast 1:09:07 Final Banger 1:11:04 Internet Food Debate Questions & Random Food Discussion 1:19:48 Outro & Wrap Up   Watch the full video: https://youtu.be/nAnh4IuBX3A [https://youtu.be/nAnh4IuBX3A] We hope you enjoyed the episode. Please leave us a review and share your thoughts in the comments! #podcast #restaurant #motivation #techinnovation #technology

A Bus, A Vision, and A Lot of Dough - Andy Krkyan of "Pizza on Bus" Food Truck Ep#4

In episode 4 of The SaaS Cafe, Andy Krkyan, founder of Pizza on Bus, joins us. A food truck concept with a unique twist, it's a full-sized pizza kitchen on a decommissioned school bus! Andy opens up about his journey from traditional brick-and-mortar restaurants to the food truck industry and his experience building restaurant kitchens. We delve into the real cost of owning and operating a food truck, from regulations, parking, and dispel people's misconceptions about the business.   If you'd like to check out Pizza on Bus, view their website here: https://www.pizzaonbus.com/ [https://www.pizzaonbus.com/] Check out the full video version: https://youtu.be/P_gtw5m9MLQ [https://youtu.be/P_gtw5m9MLQ]   We hope you enjoyed the episode. Please leave us a review and share your thoughts in the comments! #podcast #fooddelivery #techinnovation #thesaascafe #businessmindset #entrepreneur #pizza #foodtruck

Blood, Sweat & Garlic Sauce - Armen Martirosyan of Mini Kabob EP #3

In episode 3, we sat down with Armen Martirosyan, the heart and hustle behind Mini Kabob, a family-run Armenian restaurant tucked into a tiny corner of Glendale, CA. Passed down from his father after nearly 30 years, Armen has carried the torch—sharing the warmth of his culture while navigating the emotional and physical toll of restaurant life. In this episode, Armen discusses the often untold realities of running a small restaurant in Los Angeles. From burnout and mental health struggles to the legacy of family ownership, he brings honesty, humor, and heart to the table. Key Discussion Topics: 1 – The legacy of Mini Kabob and taking over the business from his father 2 – The realities of restaurant ownership and how it impacts mental health 3 – Challenges of operating a small restaurant in a competitive, high-cost market 4 – The role of technology in modernizing and sustaining the business If you'd like to check out Mini Kabob, view their website here: https://mini-kabob.com [https://mini-kabob.com] 🎧 Prefer an audio version? Find us on all platforms here: https://thesaascafe.podbean.com [https://thesaascafe.podbean.com] We hope you enjoyed the episode. Please leave us a review and share your thoughts in the comments! #podcast #fooddelivery #techinnovation #thesaascafe #businessmindset #entrepreneurmindset #entrepreneur #mediterranean