The Secret Sauce of Restaurants With Rishi Nigam, CEO and Co-Founder of Franklin Junction

Rishi Nigam is the Co-founder and CEO of Franklin Junction, an innovative digital technology platform redefining restaurant economics through the power of e-commerce. Franklin Junction’s proprietary suite of patent-pending technologies helps restaurants optimize excess kitchen capacity by becoming a host kitchen. Hosts are then thoughtfully matched to proven restaurant brands, allowing them to increase revenue while providing brands with a greater geographical reach. Rishi has over 20 years of experience running operations in the restaurant, sports, entertainment, and airport arenas. In 2021, Rishi was on the Atlanta Business Chronicle 40 Under 40 list and has also been named among QSR magazine’s 12 Digital Disruptors. What you’ll learn in this episode: What can restaurant owners and operators do during downtime when employees have food to cook but there aren’t any orders being placed? Is it possible for staff to prepare food for secondary brands to maximize revenue? Why should restaurants be limited to the kind of food on their menu when money can be made by producing different types of food from other menus? Now that consumer behavior has shifted toward delivery and off-premise food consumption, it’s more realistic than ever for under-utilized restaurant kitchens and staff to prepare food they don’t normally offer. Restaurants can expand their market by being a host kitchen for other brands at times when they’re not busy taking orders. Rishi Nigam co-founded Franklin Junction to meet customer demand for outside brands to keep existing restaurants active with extra business. According to Rishi, existing restaurants come to Franklin Junction to help grow their revenue base. They have the science to evaluate and determine whether picking up a secondary brand’s’ business is a good fit as a revenue booster.   On this episode of From Persona to Personal, Roger Hurni sits down with Rishi Nigam, Co-founder and CEO of Franklin Junction, to discuss Franklin Junction’s unique business model of facilitating host kitchens in existing restaurants for brands outside the owners’ market share. Rishi explains how Franklin Junction helps restaurants maximize revenue using their existing setup and how they can utilize their downtime to increase profits.