Always Unstoppable

Towards the end of 2020 Plate IQ’s Director of Sales, Greg Alpatov, got the chance to chat with Eric Cacciatore of Restaurant Unstoppable fame. It was an opportunity for us to take a step back from the stresses of the year and get into it with someone who understands the industry just as well as we do.\

Greg starts off with a bit of history about Plate IQ. We graduated from the Y-Combinator in 2014 and began working with our initial clients (like Thomas Keller, and Union Square Hospitality for example). By the time Greg joined the company in 2017, Plate IQ had shifted from its original concept to its current form. This is largely due to Plate IQ’s mentality of listening to the industry needs and evolving from there.

It’s good advice for all entrepreneurs: Ask the market what it needs right now. It’s not always about having this vision of what you think ‘should be’. Sometimes it’s as simple as asking ‘Hey, what don’t you have that could benefit you?’

-Greg Alpatov

And thus, Plate IQ’s culture of excellence was born.

As Eric says, 

I think it’s also important that you’re a hospitality professional... There’s so much opportunity beyond working in restaurants to work within the hospitality industry- there’s so many tech companies and I know that they’re looking for people who know the industry because there is a special language you have to be able to discuss.

Which is exactly Greg’s history, as well as my own and many of our colleagues. 

As Greg notices, 

The hospitality industry makes people scrappy. 

A mentality Plate IQ employees continue to embody.

So grab a coffee, take a seat, relax, and listen below to learn more about Plate IQ- our history, and the problems that we solve within the industry we know and love.



Always Unstoppable

Towards the end of 2020 Plate IQ’s Director of Sales, Greg Alpatov, got the chance to chat with Eric Cacciatore of Restaurant Unstoppable fame. It was an opportunity for us to take a step back from the stresses of the year and get into it with someone who understands the industry just as well as we do.\

Greg starts off with a bit of history about Plate IQ. We graduated from the Y-Combinator in 2014 and began working with our initial clients (like Thomas Keller, and Union Square Hospitality for example). By the time Greg joined the company in 2017, Plate IQ had shifted from its original concept to its current form. This is largely due to Plate IQ’s mentality of listening to the industry needs and evolving from there.

It’s good advice for all entrepreneurs: Ask the market what it needs right now. It’s not always about having this vision of what you think ‘should be’. Sometimes it’s as simple as asking ‘Hey, what don’t you have that could benefit you?’

-Greg Alpatov

And thus, Plate IQ’s culture of excellence was born.

As Eric says, 

I think it’s also important that you’re a hospitality professional... There’s so much opportunity beyond working in restaurants to work within the hospitality industry- there’s so many tech companies and I know that they’re looking for people who know the industry because there is a special language you have to be able to discuss.

Which is exactly Greg’s history, as well as my own and many of our colleagues. 

As Greg notices, 

The hospitality industry makes people scrappy. 

A mentality Plate IQ employees continue to embody.

So grab a coffee, take a seat, relax, and listen below to learn more about Plate IQ- our history, and the problems that we solve within the industry we know and love.



Towards the end of 2020 Plate IQ’s Director of Sales, Greg Alpatov, got the chance to chat with Eric Cacciatore of Restaurant Unstoppable fame. It was an opportunity for us to take a step back from the stresses of the year and get into it with someone who understands the industry just as well as we do.\

Greg starts off with a bit of history about Plate IQ. We graduated from the Y-Combinator in 2014 and began working with our initial clients (like Thomas Keller, and Union Square Hospitality for example). By the time Greg joined the company in 2017, Plate IQ had shifted from its original concept to its current form. This is largely due to Plate IQ’s mentality of listening to the industry needs and evolving from there.

It’s good advice for all entrepreneurs: Ask the market what it needs right now. It’s not always about having this vision of what you think ‘should be’. Sometimes it’s as simple as asking ‘Hey, what don’t you have that could benefit you?’

-Greg Alpatov

And thus, Plate IQ’s culture of excellence was born.

As Eric says, 

I think it’s also important that you’re a hospitality professional... There’s so much opportunity beyond working in restaurants to work within the hospitality industry- there’s so many tech companies and I know that they’re looking for people who know the industry because there is a special language you have to be able to discuss.

Which is exactly Greg’s history, as well as my own and many of our colleagues. 

As Greg notices, 

The hospitality industry makes people scrappy. 

A mentality Plate IQ employees continue to embody.

So grab a coffee, take a seat, relax, and listen below to learn more about Plate IQ- our history, and the problems that we solve within the industry we know and love.



Jillian Straw

writes for Plate IQ, covering technology in the hospitality industry from a background in restaurants and operations management.

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