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
500: Do What You Love, Love What You Do with Michael Bascetta [not-audio_url] [/not-audio_url]

Duration: 1:19:27
With a degree in hospitality management from Swinburne Michael Bascetta spent 3.5 years working under the guidance of Ben Shewry at Attica Restaurant, named among The Worlds 50 Best Restaurants. In 2016, together with fr…
499: Allowing Mistakes to Work for You with Shaun Edmonstone [not-audio_url] [/not-audio_url]

Duration: 1:07:44
Hailing from Thornbury, Ontario Chef Shaun Edmonstone earned his red seal graduate from George Brown School of Hospitality & Culinary Arts in 2005. Edmonstone spent the majority of his come up at Toronto's Pangea restaur…
498: Taking Less to Have More with Mitchell Beerens [not-audio_url] [/not-audio_url]

Duration: 1:22:47
Hailing from Rotterdam, Holland, Chef Mitchell Beerens got his start as a dishwasher in Charlottesville, VA. After spending some time in the corporate swamp, Beerens conned his way into Oxo, which was arguably the best r…
497: Slowing Down to Speed Up with Martha Lucius [not-audio_url] [/not-audio_url]

Duration: 1:11:33
Hailing form Baltimore, MD, Martha Lucius got her start in Washington, DC as a server after graduating college. 9 year later she opened a bakery and cafe. That bakery went strong for 18 years, before Lucius decided to cr…
496: Staying in Love with the Industry with Kevin Malone [not-audio_url] [/not-audio_url]

Duration: 1:00:39
1972, after graduatig High School Kevin Malone attend Bar tending school and has been working in the inudstry ever since. He went to get experience working with High calaber chef in the french fine dining setting. With w…
495: Give and Eff and Give it Your All [not-audio_url] [/not-audio_url]

Duration: 1:06:54
In this episode with Andrew Dana, we discuss: The difference between success and failure Food versus vibe, and the overall experience for guests Andrew and Chris's beginning from Farmer's Markets to one of the top 50 res…
493 Part Two: Feeling the Joy with Stephan Bogardus [not-audio_url] [/not-audio_url]

Duration: 51:38
Show Notes: In this episode, we continue to discuss: Growth comes from weakness and unconformability. Take time to look at what makes you uncomfortable and work on THAT. How to focus on your team, and how it will serve y…
492 Part One: Feeling the Joy with Stephan Bogardus [not-audio_url] [/not-audio_url]

Duration: 1:07:38
In this part one episode with Stephan BeGardus, we discuss: DESIRE is going to get you way further than talent. How the love of learning can get you far, and learning from unlikely sources. When you sign up to be a chef,…
491: Increase event and catering sales 30% with Jonathan Morse [not-audio_url] [/not-audio_url]

Duration: 40:59
In this episode with Tripleseat's Jonathan Morse, we discuss: The story behind Tripleseat. The pitfalls that come with the old way of managing events. The benefits of using software to manage events. The data you're losi…