In this episode of Take-Away with Sam Oches, Sam talks with chef Robert Irvine, host of the TV show “Restaurant Impossible,” owner of multiple restaurant concepts, and all-around food entrepreneur and innovator. Robert and Sam sat down at the recent National Restaurant Association Show in Chicago to discuss his leadership style, his thoughts on the state of the foodservice industry, and his recent investments in restaurant technology.

In this conversation, you’ll find out why:

• A strict but empathetic leadership style creates a productive, loyal working environment 
• You’ll get better results when you drop your ego and listen to people 
• Technology solutions allow operators to reallocate their spend on labor 
• Consumer adoption of technology gives restaurants permission to innovate 
• Once inflation cools, the restaurant industry should be able to springboard into the future

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.