Give an Ovation: The Restaurant Guest Experience Podcast with Zack Oates

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Atul Sood, Chief Business Officer at Curry Up Now, joins Zack Oates to discuss the evolving relationship between restaurant operators and technology providers. Drawing from leadership roles at McDonald's, Kitchen United, and across the food tech ecosystem, Atul shares why relationships still matter, how operators should evaluate technology partners, and why the future belongs to companies that solve real problems rather than simply adding features.
Zack and Atul discuss:
Why buyers purchase when they're ready, not when sellers push
 The difference between a product company and a feature company
 How restaurants should evaluate technology vendors
 Balancing best-in-class solutions with platform consolidation
 Why caring is at the center of great guest experiences
 How AI is changing the future of restaurant technology
Thanks, Atul!
Links:
https://www.instagram.com/curryupnow/?hl=en
https://www.linkedin.com/in/atulsood/
linkedin.com/company/curry-up-now
https://www.curryupnow.com/

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Lance Salsman, SVP of Operations at Mike’s Red Tacos, joins Zack Oates to talk about scaling an experiential restaurant brand while staying obsessed with guest feedback. From his early days working at Pizza Hut as a teenager to leading operations at some of the biggest taco and pizza brands in the country, Lance shares what it takes to build systems that support both team members and guests.
Zack and Lance discuss:
How Mike’s Red Tacos built a cult-like following
 Why guest feedback shapes the menu and operations
 The connection between team member experience and guest experience
 Using technology to improve accuracy and speed
 Scaling food truck operations into a growing chain
 Why restaurant GMs are the most important role in the business
Thanks, Lance!
Links:
https://www.instagram.com/mikesredtacos/
https://www.linkedin.com/in/lsalsman/
https://www.linkedin.com/company/mikes-red-tacos/posts/
https://www.mikesredtacos.com/

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Michael Montagano, CEO of Dog Haus, joins Zack Oates to talk about thoughtful restaurant growth, franchise alignment, and why strong hospitality starts with building the right foundation. Drawing from his family’s restaurant background and years in finance and operations leadership, Michael shares how Dog Haus is scaling while staying true to its culture and guest experience.
Zack and Michael discuss:
Why restaurant brands should grow slower and smarter
 The importance of systems before scaling
 How Dog Haus approaches franchise partnerships
 Using guest data to improve operations and profitability
 The strategy behind the Jake Paul partnership
 Building restaurant culture that lasts
Thanks, Michael!
Links:
https://www.instagram.com/doghausdogs/
https://www.linkedin.com/in/mmontagano/
https://www.linkedin.com/company/dog-haus/
https://doghaus.com/

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Adam Sanders, CFO of Killer Burger, joins Zack Oates to talk about the connection between guest experience and profitability. Coming from a finance and technology background, Adam shares how data, operational discipline, and hospitality all work together to drive long-term restaurant success. He also explains why the little things, from greeting guests to checking order accuracy, matter more than ever in today’s restaurant environment.
Zack and Adam discuss:
Why guest experience predicts future profitability
 How Killer Burger approaches hospitality in fast casual
 Balancing speed of service with order accuracy
 Creating memorable dine-in and off-premise experiences
 Why kiosks can improve guest satisfaction
 The operational impact of small guest interactions
Thanks, Adam!
Links:
https://www.linkedin.com/in/adamcharlessanders/
https://www.linkedin.com/company/killerburger/
https://www.instagram.com/killerburger/?hl=en
https://killerburger.com/

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Derrick Hayes, founder and CEO of Big Dave’s Cheesesteaks, joins Zack Oates to share the story behind one of the fastest growing brands in the country. What started as a way to honor his father has turned into a culture-driven company built on community, consistency, and care. Derrick breaks down how customer service became his biggest growth driver, why culture matters more than perfection, and how he keeps teams motivated as the brand scales.
Zack and Derrick discuss:
 Building a brand rooted in purpose and legacy
 Why customer service drives repeat business
 Creating a “family” feeling inside the restaurant
 Using real-time feedback to improve fast
 How to scale without losing culture
Thanks, Derrick!
Links:
https://www.linkedin.com/in/derrick-hayes/
https://www.linkedin.com/company/bigdavescheesesteaks/
https://www.bigdavesway.com/