617: Kristi Turner on Compeat Restaurant Management Software

617: Kristi Turner on Compeat Restaurant Management Software

Author: Inspiring interviews with todays most successful restaurateurs 2-days a wee May 23, 2019 Duration: 40:07

Kristi Turner is the Chief Marketing Office at Compeat Restaurant Management Software who just recently achieved Hospitality Technology Top Women in Restaurant Tech Lifetime Achievement Award. Compeat is arguably the most comprehensive and integrated Accounting, Back Office, Workforce and Intelligence solution in the restaurant industry.

Compeat has been recommended organically 11 times on the show. Sooo....

Today we're here to learn more about the history of Compeat, Compeat's feature and to discuss the value and importance of thinking holistically when choosing your restaurant technology solutions.

Please refer to Episode 477: Mason Ayer on The Benefits of Open-book Management as referenced in this episode.

Show notes…

Favorite success quote or mantra:

  • "The most exhausting thing you can be is inauthentic." 

In this episode with Kristi Turner, we will discuss:

  • Being true to yourself in every stage of your life
  • A full-on breakdown of how Compeat can help your company
  • Compeat's interesting history
  • Kindness in this industry and it's importance
  • What Compeat customers say about the company
  • Kristi's history in the industry and her road to becoming CMO of Compeat
  • Kristi's firsthand experience working for Outback Steakhouse as they scaled from two locations to a global company
  • The importance of a wholistic approach to restaurant management software
  • The importance of consistent integrated systems
  • The future of the industry as business intelligence
  • The future of technology and data gathering in our industry

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.


Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

 

Contact info:

Compeat website

Kristi Turner on LinkedIn

Thanks for listening!

Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don't forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Kristi Turner for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Eric Cacciatore sits down with the people who actually run the show in the world of food service. Restaurant Unstoppable with Eric Cacciatore is built on conversations with established restaurateurs and seasoned professionals who have navigated the intense realities of the industry. Twice a week, these interviews dig past the surface, focusing on the tangible details of leadership, team management, and effective marketing that separate a thriving venue from a struggling one. You’ll hear firsthand accounts of what worked, what didn’t, and the often-overlooked decisions that shape a restaurant's path. This podcast serves as a direct line to collective experience, whether you're dreaming of your first opening or steering a multi-location group. The dialogue is practical, centered on the daily grind and long-term strategy needed to build something lasting. For anyone invested in the business of hospitality, these regular episodes compile a vital resource, turning shared insights into actionable knowledge for your own journey.
Author: Language: English Episodes: 1000

Restaurant Unstoppable with Eric Cacciatore
Podcast Episodes
550: Karen Akunowicz on The Hardest & Most Important Thing to Learn [not-audio_url] [/not-audio_url]

Duration: 1:28:05
Hailing from NJ, Karen Akunowicz started her career as a cook at the beloved Ten Tables restaurant in Jamaica Plain. She would go on to cook at Via Matta in Boston's Back Bay where she met restaurateur, and future busine…
549: Michael Cooney on Exploring, Learning, and Growing [not-audio_url] [/not-audio_url]

Duration: 1:15:19
As far back as he can remember, Michael Cooney has always enjoyed being around small business owners. Growing up in a big Irish family, Cooney was no stranger to good food either, as there was plenty of home cooking. Coo…
547: Paige Gould on Never Taking "No" For an Answer [not-audio_url] [/not-audio_url]

Duration: 1:25:32
Hailing from Franklin Lakes, NJ, at the age of 15 Paige Gould got her start in the hospitality industry. After Graduating from the Culinary Institute of America in 2008 and completing an internship at Clio, in Boston, MA…
546: Lucas Sin on Building Big Framework into Your Small Business [not-audio_url] [/not-audio_url]

Duration: 1:11:02
Hailing from Hong Kong, food has always been at the center of Lucas Sin's life. Since the age of 16, Sin has been running kitchens and pop ups. Sin even founded a pop up organization, YPOPUP, while attending Yale Univers…
545: Arlin Smith On Valuing Your Employees [not-audio_url] [/not-audio_url]

Duration: 1:26:49
Raised in Buffalo, NY, Arlin Smith earned his bachelor's degree in Culinary Arts and Hospitality Management from The Culinary Institute of America in Hyde Park, NY. After making his mark in the Hudson Valley, he then set…
544: Harlan Scott on Why You Shouldn't Build an Empire without Equity [not-audio_url] [/not-audio_url]

Duration: 1:20:25
Harlan has been in the hospitality community for almost 20 years and played a leading role in 8 restaurant openings and several re-conceptings. Scott has guided the growth of restaurants that not only survived but thrive…
543: Pete Sueltenfuss on The Power of Transformative Relationships. [not-audio_url] [/not-audio_url]

Duration: 1:18:04
Pete Sueltenfuss was Born and raised just Outside of Boston, MA. When he turned 18, he made the move into the heart of the city and attended Cambridge School of Culinary Arts. He spent the next 10 years working in some o…
542: Mark Marchionni on Things to Consider When Opening a Restaurant [not-audio_url] [/not-audio_url]

Duration: 1:18:22
Hailing from Pennsylvania, Mark Marchionni has been in the restaurant business for 30 years — in Philadelphia, Vermont and Florida. About five years ago, Mark and his wife Stacey decided to make the move back to New Engl…
541: Michael Oxton & Rob Burns on Treating Every Day Like Day One [not-audio_url] [/not-audio_url]

Duration: 1:20:01
Desk Jockeys, Michael Oxton, Mike O'mara and Rob Burns started home brewing in 2007. By 2012 Night Shift Brewing was an official licensed brewery with the mission to create and share a world class culture built around th…