What do you do here at TouchBistro? How has your role/department evolved over the years?
I am a Senior Outbound Account Executive here at TouchBistro. My main day-to-day responsibilities are supporting and consulting large restaurants, restaurant groups, and restaurant chains on their tech-stack. My role at TouchBistro has changed from working alongside smaller businesses to larger accounts and facilitating our growing suite of services.
What makes TouchBistro special to you?
The culture is unmatched. TouchBistro has one of the most collaborative and fun environments I’ve been a part of.
If you had to eat one meal every day for the rest of your life, what would it be? Or the weirdest food combo you love?
Hakka food. To be specific, Chili Chicken and/or Manchurian Chicken.
As someone deeply involved in solving challenges for our customers, what motivates you the most to overcome obstacles and deliver exceptional results? / What aspect of your role at TouchBistro brings you the most satisfaction and fulfillment, and why?
Simply the end result is what keeps me motivated. To be able to bring clients over from competitors that are causing the business inefficiencies and headaches, to then using a quality system like TouchBistro and seeing them flourish, it’s extremely fulfilling.
In your opinion, what sets TouchBistro apart from other companies in the industry, and how do you see us continuing to lead in the future?
Our commitment to restaurants. TouchBistro was made for restaurant people, by restaurant people. As our product continues to develop we will continue to lead the industry and open up new sources of revenue for customers!
How do the core values of TouchBistro contribute to the success of your projects/work?
Accountability is huge, especially when we promise to eliminate challenges for a client switching from one system to ours. TouchBistro as a whole, including myself, is dedicated to providing nothing short of a fanatic experience and success.
Can you share a memorable experience or interaction you’ve had with a restaurant owner or staff member that made you proud to be part of the hospitality industry?
A part of setting up clients for success is to be fully transparent with them on any specific functions we aren’t equipped with. While it is rare, it is my job to let people know if we’re not the best fit for their venue. For example, last month I had to turn a business away and they immediately emailed me after the call and thanked me for fully being respectful of their time unlike numerous other companies that withheld that information from them. The business had said, “Thank you, Michael, for your time on the call. Although we aren’t able to do business now, I want to thank you for respecting my time – this has been the best interaction I’ve had with a POS company to date.”
If you could have dinner with any famous chef or restaurateur, who would it be and why?
Guy Fieri. Why? He’s hilarious!