The Supply Chain Buzz is Supply Chain Now’s regular Monday livestream, held at 12n ET each week. This show focuses on some of the leading stories from global supply chain and global business, always with special guests – the most important of which is the live audience!

In this episode of The Buzz, Supply Chain Now Co-hosts Scott Luton and Greg White welcome Kevin L. Jackson, Host of Digital Transformers, to discuss post-COVID supply chains and sustainability trends. As Kevin points out, all supply chain improvement initiatives – agility, sustainability, diversity, and inclusion – have to start with transparency.

To cover this week’s top stories, Scott, Greg, and Kevin engage with a live Monday audience to discuss:
• How companies are rethinking their digital transformation strategies based on what they learned over the last year
• Advancements in ‘digital on premise,’ from restaurants to airports, and what that is likely to mean for the customer experience going forward
• What is the best cut of steak, where should you go to order one, and is it acceptable to use steak sauce?

Intro/Outro (00:03):

Welcome to supply chain. Now the voice of global supply chain supply chain now focuses on the best in the business for our worldwide audience, the people, the technologies, the best practices, and today’s critical issues. The challenges and opportunities stay tuned to hear from those making global business happen right here on supply chain now.

Scott Luton (00:31):

Hey, good noon. Everybody. Scott Luton, Greg White, and Kevin L. Jackson with you here on supply chain buzz own supply chain now welcome Kevin happy Monday. Absolutely. Uh, it’s been a good weekend, uh, relatively speaking and we’ve got the, uh, fresh new week that lies ahead of us here today. So how are you doing Kevin?

Kevin L. Jackson (00:54):

Oh, actually it’s pretty good. Except it’s kind of a jury up in Northern Virginia. I mean the sun went away. It was in the nineties. And then like on Saturday, this torrential rainstorm. Oh, as a quick storm, that’s better than what usually happens to Scott when I’m gone. I’m gone typically.

Scott Luton (01:22):

So the weather is, is messing with the late summer, um, uh, schedule and stuff here. And I think we’re going to get a little more rain this week down

Greg White (01:30):

In our neck of the woods. Yeah, it’s coming your way again, Kevin, after it probably hits us here in Atlanta. So with Fred Fred coming to shore this morning at 4 46 or whatever it was, so Greg, how are you doing? Doing well? Um, yes, I, I was really prepared this weekend and got a lot of stuff like chore type stuff done that I’ve been putting off forever. So it feels like an accomplishment, right? Um, yeah. Mow the yard in anticipation of this big storm that was supposed to hit here at like two o’clock yesterday. And now it looks like it’s going to be six o’clock Tuesday morning. I’m not sure. Moving pretty slow.

Scott Luton (02:16):

We need to share your landscaping pictures with, uh, the community next go round. Greg, you texted me, uh, as Vicki said, you’re one of the coolest, coolest dudes ever cutting the grass. Uh, so Hey, it’s Greg

Kevin L. Jackson (02:32):

[inaudible]. Hey, anytime. Hey, I, where I literally, I wear gloves and safety glasses and everything, and first sunscreen that’s right. Kevin,

Scott Luton (02:50):

You got some good news over the weekend because one of your previous books, uh, was picked up, uh,

Kevin L. Jackson (02:56):

Tell him that I’m in a few books, but, uh, one I’m really proud of is architecting 12 different solutions. And it it’s really focused on how to use cloud computing to deliver and create, bring the business models. And, um, one of my favorite schools, the rib Westpoint actually selected my book Naval academy grads book for, uh, to be the text for one of their, um, computer science courses. So I’m just excited about that. I’m really happy except that now you gotta be nice to all that. Coopertition there you go. You can still sit on the blue side again.

Scott Luton (03:48):

Now it’s, uh, army beat Navy at cloud with Kevin. See, congrats, uh, love that. And, and Greg and, and always cool to be rubbing elbows with the movers and shakers that have published just a few books. Yeah.

Kevin L. Jackson (04:07):

There’s a few books. Yeah. It’s hard to even keep track of all the books. Hey, you have, are all your books listed at your site? You have Kevin L jackson.com. Correct. Jackson was there. Most of them are. There’s a couple I need to add to it, but uh, yeah. I’m sorry. How could we keep up if he can’t good point, good question. Many books. That’s really impressive. Congratulations.

Scott Luton (04:42):

Uh, speaking of keeping up, we’ve got a ton of folks that are here with us on this Monday morning, the 16th of August, 2021. We’re going to say load a few of those folks, including, uh, familiar faces and friends and new places. So stay tuned. As we say to lunch, a few folks, I want to really quick, Greg and Kevin, we’re going to walk through some of the upcoming events. We’ve got opportunities for folks to increase their supply chain act. You starting with our August 18th webinar with the folks at Quip and Quip. If you have not known, if you haven’t heard yet, they have built quite an army of raving fans. So learn more about their omni-channel evolution and journey as Emron Patel, but joining us on August 18th at 12 noon, sign up on the link in the show notes, Greg and Kevin, we also, all three of us will be part of the broadcast team. Uh, supply chain now will be the exclusive virtual provider of the digital version of Larissa series annual event. The supply chain insights global summit, September 7th to the ninth. Uh, you gotta register and there’s a little bit of hefty fee related to that, but you’re going to be rubbing elbows and, and hearing from some of the leading voices across the world of global supply chain. Uh, Greg, give me one thing you’re looking forward to there and I’m gonna come to Kevin next.

Greg White (05:56):

Let me, let me give this. If your boss is disinclined to fund your visit to this have call me, I’ll make the business case for you that,

Scott Luton (06:08):

And Kevin, what’s one thing you’re looking forward to here.

Kevin L. Jackson (06:10):

Well, first of all, that sound like a big Tom saying I’m part of a broadcast team. Wow. Could that be big for you? You’re I mean, you’re a TV star and this is great. I mean, she’s like the queen of a supply chain, right? Oh, that’s right.

Scott Luton (06:38):

Oh, goodness way. She is the one and only, and she is one of the most trusted and knowledgeable, uh, voices in global business. So y’all come check out this great event that she has assembled her and her team September 7th to tonight that you can learn more there at supply chain insights, global summit.com or the link in the show notes. And finally, Hey, join us December 8th. As we look to celebrate good news and wins and successes and triumphs across global business with a keen focus on supply chain and procurement awards, a uh, for this year’s event, our charitable partner is hope for justice, which is on a noble mission to go out and eradicate slavery, wherever it exists. So join us there. All nomination fees are getting donated to hope for justice, and we’d love to be, have you be part of the celebration of all good things across global business supply chain, procurement awards.com. Okay. So Kevin and Greg, we have got so much going on here today. We’ve snapped up three or, or four things that that should be on folks’ radar. Uh, and I think we need to, before we get into news west, say love to some folks, right? Gosh.

Greg White (07:48):

Yeah. Well, have we seen Gary yet? Because he should be really freaked out with three of us on the screen, extra stories, sides again, and we got Kevin with us. So, so hang in there, Gary.

Scott Luton (08:04):

Hey Kyle, good morning. We owe you a, a reply. Uh, COVID reached out to us. So Kyle is out in the Portland part of, uh, the states here and, uh, doing some really good things industry. So I hope this finds you well, and we will be back in touch this week, Tim Ingram from good old Tennessee, Kevin and Greg. Do you all think Tim is a Tennessee Vols fan?

Kevin L. Jackson (08:27):

Oh no. I just live in Kentucky. So, you know, Atlanta is kinda the same thing, man. Don’t say that to a Boulder. I don’t know if he is, but I can tell you that my next door neighbor is I see that cream sickle orange every Saturday during football season. I love seconds. Talk about,

Scott Luton (08:56):

We’re gonna talk about food in a minute, but Hey Tim, let us know. Let us know if you’re a vole fan or not, but regardless, thanks for being here. Love your, especially your healthcare supply chain POV, Brad Reeves,

Greg White (09:06):

Great supply chain school. So right. One can only hope he got that’s right. I wonder where he got his MBA from. We shall

Scott Luton (09:15):

Find out bred. Reeves is tuned in via LinkedIn from Michigan. Hello, Brad. Great to have you here, Richard, uh, goon, uh, is tuned in via LinkedIn. Let us know where you’re tuning in from Richard. Great to have you here. Uh, let’s see. This rain is tuned in, on LinkedIn from Dubai. We’re going to be catching up with our friends in Dubai Thursday morning. I think Greg.

Greg White (09:37):

Yeah, that’s right. Eight, 8:00 AM sharp, sharp. Have you to buy and go to the barge and you get a net that, uh, elevated. It goes to the top. Whew. Outside watching the world go away. Building in the world is, is

Scott Luton (10:03):

The many innovations, uh, in Dubai. So, and, and greetings Kim winter, if you’re tuning somewhere, uh, out where you are cam look forward to reconnecting T squared back with us from Baltimore, holding down the Fort on YouTube. Hey Kevin, that’s up in your neck of the woods, right? Yeah,

Kevin L. Jackson (10:19):

I was just up in Baltimore, um, last week. Um, I’m sorry, but it’s another show I’m doing a, docu-series find black tech and it’s about, uh, venture capitalism and now black entrepreneurs. Um, so we’ll talk more about that later, but I was up in east Baltimore doing some filming on that last week. We need more of that,

Scott Luton (10:45):

That Kevin, we’re going to learn that we want to learn a lot more about that. And T-score thanks for joining us Michael Hill to an via LinkedIn, uh, from Dublin. Great to see of course, clay Jayda, Amanda and Allie, all behind the scenes, helping to make production happen. Appreciate that, uh, clay. And I agree with you great to see some new faces here today. Richard is from Chicago. So Richard, uh, let us know what the weather is up in. One of the wonderful world cities there, uh, Peter bullae all night and all day back with us here. Good. Monday afternoon, he says, do you all good to be plugged in again? Scott loved your chat with Kim winner. Just watch it this morning. Hey, and he’s referring to mark our interview with mark ormrod on veteran voices and just a little snippet that won’t do it justice, but y’all check out. Mark’s got an incredible story. He basically died on the battlefield and was, uh, resuscitated with a, with a cutting edge medical procedure. And he’s got a fascinating story, one of resilience and, and, and give forward, uh, in a very meaningful way. It’s inspirational to see what he’s up to now. So, Peter, I appreciate that Greg Daria Patel is in Atlanta.

Greg White (11:52):

Now how about that headline? And now we got to do that line. Yes, we do dinner. Yes,

Scott Luton (11:58):

Absolutely. And then one final one. I know we can’t get everybody here today, but Mohib is with us via Wichita and Mohib, don’t go anywhere. We’re gonna be talking about Wichita here, uh, but halfway through the segment here today. All right. So Kevin and, and it looks like, um, uh, clay, Amanda and Jayda, Kevin dropped the link to that project of his, in the chat. So maybe we can, we can drop that in the, uh, the public chat as well. All right. So let’s see here, Kevin, we, uh, and Greg first here today, we’re going to be chatting about for post COVID supply chains, sustainability trends to keep our eyes on. And I love, and, and folks, the theme today is going to be post COVID. So I love the optimism where we are going to fight through and get to this other side where there’s some good news there if we go looking for it. But Kevin let’s tell us, tell us more about these four things that we should be including on our radar here. Well,

Kevin L. Jackson (12:55):

You know, a lot of people, when you think about COVID, you know, bad times locked up, you know, mass, you know, can’t travel, but as a society, we really learned a lot about ourselves, um, through this ordeal that we’ve, that we’ve gone through it together. Um, and one of the things, uh, in business is that we’ve really learned about the importance of supply chain, transparency, con risk, the, uh, justice equality, diversity and inclusion, and the importance of, uh, greenhouse gas. We got sheet, um, because supply chain transparency, right? Nobody talked about supply chains until COVID and now, and everyone has a clear understanding of the importance of supply chain and, uh, climate risk and resilience. The, the impacts that we are experiencing, uh, from the pandemic of very similar to what we will experience with, uh, climate change. And it needs to be resilient and the importance of, uh, diversity and inclusion, I mean, diverse and sustainable business practices promote innovation through new product services and solutions.

Kevin L. Jackson (14:15):

And so you need diversity and inclusion in order to deal with all of these dramatic changes that we are we’re seeing. And, and now that people really believe that we’re going to go through this change. Companies need to understand not just their tier one suppliers, but tier two, tier three, and trying to understand how these changes will affect the two tier two and tier three suppliers. So some of the big boys are now demanding more information about how tier two or tier three suppliers and dealing with climate change. So really it’s a challenge for organizations because they have to think about reducing their impact on supply chains.

Scott Luton (15:13):

Hmm. Well, a lot of good stuff there. Kevin, uh, Greg coming to you neck first, what, what, um, what, uh, where does your mind go when you hear that?

Greg White (15:21):

I think all of all of those things are really important. I mean, transparency is the key, right? And, uh, you know, there’s a lot, there are a lot of misdeeds in business that get passed through the supply chain. And I think we can, from the industry seat can be a catalyst for moving those the right direction. And I actually, you know, we’ve been talking about this for a while. Scott, it was really surprising how prominent things like sustainability and anti-slavery and diverse diversity and inclusion, and all of those things became during this time. I think people had, um, you know, kind of a moment of focus when they didn’t have so many things on their plate, they recognize how important all of those things are. And to the point Kevin, you made with all of those different viewpoints, I mean, anyone who’s ever been in an executive suite, a big meeting, right?

Greg White (16:18):

A board meeting, whatever it is, a room full of people, you recognize that every one of those unique points of view, every one of those unique approaches of from their life, um, creates additional value, right? It’s, it’s terrible to have everyone in the SA in the room singing from the same hymnal or coming from the same place, or look in the same way. Right. Having gone to the same school, um, unless that school is, is enabling, that’s so bad, powerful, right? I mean, we’ve seen it on, we’ve seen it. I think subconsciously we’ve recognized the value of that. And now to recognize that there are more areas where we can include people and get yet better performance and, and, um, and results, then I think that’s, that’s one of the key things that’s come out of this. I

Scott Luton (17:17):

Agree. Yeah. And I agree with your first thing, you said, supply chain transparency is key because if you can see it, you can attack it. And, uh, I also believe, uh, what you and Kevin both are alluding to where we have had that, that moment of clarity due to some of the downtime, some of the, some of the time to think, uh, because of the stoppage of other activities. So I want to share a couple of quick comments from our audience here today. First off, Tim confirms us. He does bleed orange and white home of hall of Famer, Peyton Manning. So love that, uh, need to celebrate, let’s see here, Sonya Sonya is tuned in via LinkedIn from Jamaica. So hope this finds you will. Sonia. Uh, Richard makes a couple of great points without trucking safety and supply chain planning, nothing moves reducing. The carbon footprint is extremely important for today and tomorrow. Agreed. And then Tim says post COVID a different business environment. COVID has revealed how logistics will have to change how we manage land sea and air of logistics. I believe how we manage ports or any inbound freight would require a higher sensitivity to world health events. Excellent point

Kevin L. Jackson (18:25):

Is, uh, uh, an everyday occurrence. Now you can’t just ignore it and you have to have the plan for, and that’s why you need that diversity in the C-suite.

Scott Luton (18:35):

Yeah. Agreed. And Richard agrees with you as well. Agree to diversity input is key to inclusion and success typically. Okay. So we’re starting with a bang. That was that article. And that was, that came to us via our friends at C S R wire. Uh, I love, Hey, we all love our, our lists, right? Top three lists, top four list helps you navigate some big meaty topics. So that’s a good one. Kevin, let’s see, where are we going? Let me get my clicker here, because up next, we’re going to be talking about what digital transformation might look like past, uh, past in a post COVID world. So Kevin elaborate there.

Kevin L. Jackson (19:15):

All right. So I’m a CIO. Put it this way to say that. See, I know there was a doing everything from before. They are just doing it 25% faster, and they’re doing it from home, right? If we were had a digital transformation strategy before COVID, you would have built an organizational culture that reacted faster to changes in markets, products, customer experience, and employee experience. In this case, you would have involved relatively smoothly, but if you lacked such a digital experience, this means you’re scrambling faster than today to just try to get there. So most businesses really need to have a top down view of the markets that they’re are targeting what their customer needs on the product, the service offerings and the impact of technology and data, because that’s what so by being in a post COVID world means, okay, you have to start with your customers and then consider your supply chain. How do you get those products and services through that supply chain to your customers? Uh, and, and, and part of that supply chain is your employees, right? This hybrid work environment will create a brand new digital divide between, um, openness, um, and very tight and closed, uh, organizations, the traditional way of doing businesses. So, so digital transformation really means embracing openness and leveraging technology, uh, so that you can actually operate in this post COVID hybrid world.

Scott Luton (21:24):

Yep. I love that. Now I’m coming to the next Greg, because you and Kevin both have been really thought leaders in digital transformation initiatives before it was called and coined that phrase that we heard everywhere. So Greg what’s, what’s some of the, and you’re thinking about

Greg White (21:40):

That. That makes me think of something we’ve been saying for awhile, which is if you, if you built your house on sand and somehow survived, right, this flood, don’t be foolish enough to do it again, right. Build it on stone. And, and so many companies that are hindered or limited by manual processes and paperwork and spreadsheets, and you know, and all of these things. I mean, this does not, that doesn’t sound as strategic as is what Kevin is talking about, but that’s where the recognition occurs is you got pummeled because you didn’t have the data, or you didn’t have the data organized correctly, or you didn’t have the data in a sustainable system in a repeatable, um, and, and, uh, deeply managed system. And it costs you and, you know, companies need to be, and they were for awhile looking that direction and starting to commit to that direction.

Greg White (22:38):

But I think this is a worthwhile reminder because as we’ve talked to Laura, Seseri many companies have said they have digital transformation initiatives. Very few have actually have actually really capitalized or even seriously planned for such a thing. Right. And today it has been the realm of the largest companies as our friend, Luke smile loves to tell us from when he was at GE and a huge digital transformation initiative, and that’s what he does as well. And it is still the biggest of the industrial complex that, um, that attack this problem. But it’s a problem that is practically attacked, practical to attack as a even smaller mid-sized business, probably even more important than it is for, for the large businesses, because they’ve got a bigger buffer if they are, if they’re inefficient.

Scott Luton (23:33):

Yeah. And Luke small is a great person to follow by the way on social. We’ll see if we can’t drop his LinkedIn profile in the comments. Uh, but Greg, our church just saying that him a couple of weeks ago, all other ground is sinking and it reminds me to him every time you bring that up, Greg. Okay. So I want to also add, let’s see here, I’ve got a couple of quick comments. One from Richard, we were talking about lists a moment ago. He used a task list daily washing hands at a top of the list about that. He also, uh, echoes some of what you both said, and especially Kevin, you got put, put those people first, uh, Sonia says global warming has impacted logistics everywhere. COVID has caused the cost of moving products, uh, from country to country and probably increased the cost moving products. Um, okay. So Kevin, one final thought, as we’re talking about, uh, digital transformation in a post COVID environment, uh, via really focused kind of on an article we found on CMS wire, any final thoughts there before move to the next more fun topic?

Kevin L. Jackson (24:37):

Um, I’m sorry about the, uh,

Scott Luton (24:43):

Yeah. Any final thought on digital transformation kind of in that post COVID landscape before we move forward?

Kevin L. Jackson (24:48):

Well, we’re really talking about a lot it’s post COVID is just a point of Tom, right. But what is going to remain with us is the need to change the need to understand what’s going on around you, observe what’s going on around you and listen to your ecosystem, your business ecosystem, your customers, um, your, uh, competitors that you may need to work with and, and your, your employees, uh, as well as your first, second and third, and maybe even fourth level, uh, suppliers it’s about listening and responding to change.

Scott Luton (25:34):

That’s right. Okay. So moving right along now, we’re going to, um, we’re going to be talking about the, uh, digital restaurant transformation here momentarily, but we’re going to have a quick little sidebar because Greg and Kevin, a few things bring people together, as much as food and music. Now we’ll say the music for a ladder discussion, although, um, we ha we, we saw some interesting documentaries speaking music over the weekend. We’ll save that for the next show, but food right now, Greg, we were doing our homework around Kevin.

Greg White (26:10):

Yeah. Hollywood star. And we contacted your old boss at the NSA. He gave us everything. Uh, so I’m in trouble now. Well,

Scott Luton (26:27):

Save all the, um, all the, the really juicy details for a podcast where we’re going to release all about Kevin L. Jackson down the road. But, but for today, uh, we hear you’re a big fan of a nicely done steak and or rib. Those are,

Kevin L. Jackson (26:44):

Those are two, your go-to is that right? Oh, you’re hitting me in the heart right there. Exactly. I really, I do love me a good steak or good from rip. And, um, you know, you’re always trying to think about, sometimes you think about food, what’s your favorite food. And I have to say, you know, steak, a nice medium thick steak is just right there. But then when you give up, when you think about it more, is it the steak or is the fact that whenever you’re eating steak, you’re celebrating something. I mean, it’s the, it’s the, it’s the context of round the steak, uh, that, that seems to be so great to me. So,

Scott Luton (27:30):

Uh, and, and folks out there in the sky boxes, let us know what, what’s your favorite steak, what’s your favorite cut? Where, where has been the best place you’ve ever had and, you know, enjoyed one or to Kevin’s point what’s been your favorite experience or celebration that you had enjoyed a good meal, but Kevin, uh, two quick follow-up questions and Greg, you’re not getting out of this. I’m like, so you next, Kevin, what’s your favorite cut. And then what’s your, is there a, uh, a restaurant in that comes to mind where you had a really, it didn’t have to be the best one. You had a really nice steak.

Kevin L. Jackson (28:01):

So, uh, I, I have to say T-bone, I guess rather than me a T-bone I mean, uh, because it’s, it’s, it just seems to just hit right. You know, nice. A nice T-bone steak with a big loaded potato right next to it. And, uh, and, uh, maybe some, um, uh blobstore or, uh, uh, when I think about a steak, that’s it. But, um, and as I said, it seems to me, whenever I’m eating this nice meal, I’m celebrating something. The thing that really popped into my pops into my mind is probably wasn’t a, a great steak points. Right. I, uh, but I was going to flight training down in Pensacola and it was, um, one of those bad days. Right. I, if you’ve heard me before, you said, you know, you’ve heard me talk about swimming, swimming.

Kevin L. Jackson (29:11):

I mean, I’ve got through the academy, barreling bond, going to swimming, uh, uh, sub squad, you know, every afternoon I made it through, but then I decided to fly off things I had to do even more swim K down in Pensacola. And my lifelong friend actually was, um, he was the best man of my wedding. I will, uh, Johnson, um, Audrey Johnson, not the Johnson. He, uh, he and I will go through flight training at the same time. And we were same thing, struggling with swimming, right after we’d both failed one and swimming, uh, tests down in Pensacola. We went off the bed and, uh, we went to a place called Quincy steakhouse. And, um, I mean, great steak was good, but what was particular about this one is that we were both really bad. Okay. Because, oh God, we’re gonna flunk out of, uh, being a pilot because we can’t swim.

Kevin L. Jackson (30:19):

And then at that moment, no, he looked at me and he said, Kevin, you’re not leaving here because was not from the lecture. I’m going to kick your, you know, if you ever think about quitting, okay. And I said, you know, already sitting here, you know, you’re not leaving here. They gonna have to drag us away. You know, uh, before we were, we would never quit. Right. So we, we both pushed each other and supported each other. Uh, and what saying like, uh, the bottom of the bottom of our life. And we celebrated that by having a T-bone, the celebrating our friendship and our future. And, uh, Admiral Don Johnson went on, become, uh, at roll in the Navy and, uh, wow. 15 years. Um, but, uh, you know, that was it. But favorite state that I ever

Scott Luton (31:24):

Well you’re, you’re describing a new, a new smash home run podcast conversations at Quincy’s.

Kevin L. Jackson (31:31):

Can you imagine we could cover? That’s true, Greg,

Scott Luton (31:35):

I want to come. We got a bunch of responses and we’ll tackle those here momentarily, but Greg, I want to, uh, give you a little blast in the past, because of course you’re from Wichita and I am, I spent two years there with the air force and scotch and sirloin. And this is from there. Their website is a well-known restaurant. Think there’s other locations, but you’ll see the original one in that picture there. And my two years there on enlisted salary, there was one meal I could afford to go there. And it was, it was delicious, but Greg, what’s, what’s your favorite, whether it’s this or somewhere else.

Greg White (32:09):

So you’re not going to believe this. I have never eaten at scotch and sirloin in which I’ve never sat inside the doors of the place. You believe that I just never, never thought I could afford it when I, when I lived there and no one who wouldn’t have paid on my behalf ever invited me. Wow, I’ve never been to scotch. So congratulations. I hear, but the best steak I’ve ever had, the best steak you will ever have in your life was Peter Luger in New York, um, bone in Tomahawk. They it up and let you pick, do you want the strip? Do you want the, you know, do you want the ribeye? Do you want the flavor? Do you want whatever? Right. Um, in fact, it’s making my water, my mouth water now, but as far as sitting down to a steak, there’s a place in Kansas city called Jess. And Jim’s not fancy at all paper tablecloths, um, but outstanding, just outstanding steak. And that my father turned onto me more than two decades.

Scott Luton (33:09):

Well, Kevin, there’s a little rumor that, uh, goes like this, Greg and I, we went to a nice steakhouse in Atlanta and I asked for a one and Greg went and sat at the next table.

Greg White (33:25):

My experience with steak is a little bit different than Kevin’s. I mean, having grown up in Kansas, I definitely appreciate a good steak because I’ve had some really, really bad steaks because in Kansas, when I was a kid, you’d order, you order a half of a, of a cow and, and have it cut up into steaks and burgers and whatever else. And that’s what you ate for the next, right? So I’ve had a few steaks at home at, you know, in restaurants and, and I really do appreciate a really good steak and the place you and I went. Scott McKendrick is an outstanding staff. When I, uh, um, I was, I lived in Kingsville, Texas. I mean, anybody familiar with Texas that’s that’s outside or the king ranch. So, uh, you know, steak was put in bologna and, uh, kindred chicken, but, uh, you were talking about a one you’d never put sauce on a good steak, but I do have a pet peeve, right. That if I, if I do have to put sauce on a steak Heinz 57, and you go to the steak house and can I have steak sauce? Oh, why is it so hard to get? I don’t

Scott Luton (35:03):

Know, you know, uh, I, I became addicted to Awan as a kid, and I could just about drinking in a cup with some ice cube, but I can appreciate a good steak. I like, I like a nice red, a nice, stiff, a strong red wine, a cab with a steak, especially a really nice add that grill. I like Shiraz as well. Kevin’s a great call to, uh, we got a bunch of responses. I’m going to share a couple of these here, and I’m not sure I’m gonna try to shoot through these quick because we’ve got so many of them. Richard is a big New York strip fan. Uh, Andrea, uh, Kanya, uh, down in Mexico is the place to go. Uh, Rhonda and hello? Hello. Dr. Rhonda says food is a beautiful social experience. I love that. Uh, Tim T-boned, he says big texts and Amarillo, Texas as a place to go as Leah. Hello as leg. Right? And have you here says we have so many cultural connections to foods that allow us to commune. I love trying other foods from different places. I’m with you. Chris says Chandler’s in Boise, Idaho. That’s a new one for me. Uh,

Greg White (36:10):

Hello, Mike, Mike. Uh, oh my gosh. How did I forget his name Mike from [inaudible]. I was thinking killed. I was thinking,

Scott Luton (36:27):

Um, oh, Fred Tolbert. Who is Greg?

Greg White (36:31):

Yes, he is the, he is the doc holiday of supply age,

Scott Luton (36:37):

Age robot at Hall’s chop house in Charleston.

Kevin L. Jackson (36:40):

He ain’t lying either. That is an outstanding, please kick this list. We’re going to have each one of these steak houses.

Scott Luton (36:51):

I’m with you. Let’s say here, Mohit says, Scott, you sold. One is the best. The tasting is still in my mouth. 20 years later. That’s our better. Oh, McDonald’s Catherine is with us here. Catherine. Hubbins finds you. Well, she says,

Greg White (37:12):

Oh, she’s probably been there.

Scott Luton (37:14):

You’re talking Jess. And Jim’s got a really hungry as late.

Kevin L. Jackson (37:17):

I’m sure she can verify not fancy, uh, Heinz 57 oscillate.

Scott Luton (37:26):

Uh, her five says I love my steaks. Like, uh, like I like my supply chain now Mondays in the early afternoon to start off my week. How about that?

Greg White (37:36):

I’m Scott. We got to end this episode now. I’m going straight to the

Scott Luton (37:42):

Camera. One more here. Uh, Kyle says Amarillo, try to eat the big steak at the big Texan. Couldn’t get the sides finished. He’s been going there since 1986. That’s pretty cool. Okay. Sorry. I couldn’t get all those there. Uh, well I better, better make Amanda happy. I’ll get in trouble. If I skip over this, she says I don’t miss my time in the Midwest much, but a prime rib from Misty’s in Lincoln, Nebraska would hit the spot right now. One of the best places to go to experience a Friday night prior to a Husker.

Greg White (38:14):

How about that? Now? That is an experience right there. Alright. Uh, Friday night prior to Nebraska game. Yes,

Scott Luton (38:21):

That’s right. Um, all right. So a ton of other comments there, food food is one of those things. It just elicits, you know, everyone, everyone has these, these experiences and it’s something that, uh, always a great topic to compare notes on, but

Greg White (38:35):

I’m hoping that somebody in Wichita heard me say that

Scott Luton (38:42):

Anybody say no to Greg, I promise you we’ve got more studious topics to talk through. We wanted a little, little food departure there, but Kevin, we’re talking about this digital restaurant transformation and how it’s not just all about delivery, right? So let’s get back on the straight and narrow. Tell us more, Kevin, we’re not leaving food.

Kevin L. Jackson (39:08):

I appreciate that. But anyway. Yeah. So let’s put food and digital transformation together. My two favorite topics. Um, so, so as we’ve gone through COVID and we can’t go out to a restaurant, we’ve all shifted to a delivery, you get your food delivered and you know, touchless and you know, all of that. Um, you may, you know, then a lot of the restaurants had to do a major transition to digital okay. So that they could support remote ordering delivery and all of that. And um, so when you look at digital restaurant transformation, um, takeout has to be part of it. And yes, 10% is, is takeout, but there is a another big transition that you may not have noticed. And I, I totally saw it once I started traveling again, I’ve been on two trips so far. And when you go through the airports, uh, all of the restaurants have tablets and you don’t go, you don’t wait for a waitstaff to come and ask you, or what would you like with the lunar pattern anymore?

Kevin L. Jackson (40:33):

You sit down in front of them, you scan your boarding pass, and then they know who you are, who you are, what flight you’re working, waiting for. And then the menu comes up and, and, and you pick, and if anything changes on your flight, it comes up on the screen or your flights, and then delay, which I always get. Um, but your order right there, and then wait staff, that’s the first time you see a person is when they’re delivering you your drink and then, then they’d live in your food. So what’s happening is digital on-premise is really growing fast. All right. Um, and the, the other thing, when you think about digital on premise, you think about this kiosk ordering, like you go to the Donald’s big screen and you order stuff, and then they deliver it. Okay. That that’s, that’s cool. But to our code ordering, um, is really taking off. All right. Guess Dan’s from the table, they use the same front end experience of the web app or a mobile platforms to place your order to reorder and to pay and then, and to pay when you’re finished. Um, and the servers rate staff, you know, come and bring food out. Um, and it’s really great. It’s easy. You, um, uh, I actually love, uh, so digital restaurant transformation and, uh, on-premise is didn’t bigger then digitalization for takeout. Yep.

Scott Luton (42:17):

So, uh, Greg, which of that resonates with you? I think the several times that the man, and I’ve had a chance to go out and have a, have a date night without the kids, it has been ordering, you know, straight off the phone, uh, which has been neat to see, but Greg, what’s your take care?

Greg White (42:34):

I can’t believe it didn’t happen before. I mean, even, just, even, not even just the advancements that Kevin’s talking about, but just not a physical menu, right. That you scan the QR code, the menus on your, your mobile device. And there you are. That is, um, first of all, it’s efficient for the restaurants and probably something that should have happened ages ago. Uh, and, but I’ve also experienced Kevin, what you did as well in the airport. And, and strangely that has been a long time coming in the states because I experienced that almost a decade ago. You’re in Europe, right? Yeah. Overseas in Europe and in Asia, both your right. And, um, you know, I think it’s just sort of tradition that held us there. And what is it you say Scott about tradition, peer pressure just stole that from Twitter.

Greg White (43:40):

You know, I didn’t like that at first when you said it, but I really get it now. Um, so, you know, I think that it’s, it’s good and it’s really efficient and it’s especially now guys absolutely necessary because people are staying away from work in droves. And particularly in the restaurant industry though, I have seen some reports that the tide is starting to turn. Um, but I have a very good friend who runs a restaurant, my next door neighbor, and another very good friend who both run restaurants and they are struggling right now in any efficiency that they can get is hugely beneficial to them and absolutely necessary if they’re going to be open with other human beings in the restaurant, which has been the case since may of 2020 here in Georgia. Um, and now restaurants are, are at, they would be at full capacity if they had enough staff to, to be able to serve it. Right, right. This is the staffing requirements improves the service quality on premise, but it gives you a digital way to your supply chain, right. Helps the service. And it helps you interact with your suppliers much. Right.

Scott Luton (45:04):

So speaking a couple of quick points here, first off folks, um, tip your, tip, your servers and waitstaff little extra, I’ll tell you there, they are, um, heroes in my book, what they’re fighting through. And of course, especially if you have ever waited tables or bartended, you know, how long those days can be and how small there’s tips can be sometimes. So y’all take care of them. But secondly, it’s as low as point a as she was talking about, you know, sticky menus, I hop whatnot. So waffle house of course is one of our favorites here. I can order without a menu, right? Pat him out plate on wheat, hold the Mayo, extra pickles and double hash Browns. I’ve eaten that probably for 40 years. Um, but the last time we were in a waffle house was, uh, probably a month or two ago, maybe I think we’re coming back from, from Florida.

Scott Luton (45:48):

And for the first time in my entire wall waffle house experience, they did not have a bottle of Heinz 57. And it really stuck out for a moment, you know, it stuck out for them because waffle house, of course, is there a model of, of supply chain during challenging, challenging times, and then some, and I can never recall one single instance where they are out of something. And, and as, uh, as the server was letting me know the manager who was kind of on the grill at time, turnaround was kind of sharing some other things they’ve experienced for the first time in his career with waffle house. So it really I’ll tell you, we’re fighting through these times for sure, but food, food, and the supply chain behind it is one that we can all really love on and appreciate.

Greg White (46:32):

Right. Well, and in waffle house, one should appreciate two things, any opportunity not to touch anything in a waffle house and to Heinz 57 for your steak because it,

Scott Luton (46:49):

Oh, goodness gracious. Um, all right. So, uh, lots of fun we’re having here today, you know, it is, um, it’s important to maintain that sense of humor during these challenging times. Uh, as we start to wind the show down, Kevin, I’ll give you one last, I hate to do it. I hate to do it, but before we w I want to talk about both of y’all’s respective series here at supply chain now here, um, momentarily, but lastly, Kevin, anything else to point out when it comes to digital restaurant transformation and this article via QSR?

Kevin L. Jackson (47:22):

Well, it’s a lot of this has been driven by what the customers and being able to digitally, um, interact with, with, with your customers, um, so that your customers know what the menu is before they get there. They may, they may even be able to order, uh, you know, immediately, so they don’t have to wait, um, and making the digitalization it’s improving the overall experience on the customer experience. So, you know, uh, digital transformation isn’t hype, right? It isn’t just a fan. Okay. It is, it is real. It is the essence of modern business. Um, so, and it should be part, it needs to be part of your post COVID digital priorities,

Scott Luton (48:17):

Excellent point. And you know, all these experiences that are becoming that have been already been, you know, formal disciplines and, and some new experiences, you know, Greg, you and I were being interviewed the other day. And we talked about the listener experience, right. And how as digital content creators have we got to really factor that very deliberately into what we do. So, um, I think that’s a, that’s a very welcome, um, welcome aspect of this transformation that is taking place across an issue right now. Okay. Catherine, I’m with you, those white house, um, white house, those waffle house. Oh,

Greg White (48:53):

I think he might be secret service on the downloads. The

Scott Luton (48:58):

White house Browns are good too, but I’m with you scattered always Catherine mine. I just have my own plane plane with a Tabasco and clay says smothered and peppered. And

Greg White (49:10):

Let’s see, as Leah says, Ooh, is smothered onions. Is it scattered, smothered and covered? What’s what is what’s smothered and what’s cheese and covered with geez.

Scott Luton (49:25):

Okay. And let’s see, scattered smothered covered chunked, diced, capped, and peppered. How about that? Wow.

Greg White (49:33):

Who is that? I don’t see who that is. Probably Jadah. Now we’re all fans waffle houses are in Virginia. Definitely.

Scott Luton (49:46):

Definitely. And Catherine says covered is cheap.

Greg White (49:50):

Covered is smothered is onions.

Scott Luton (49:54):

Must be, um, all of this sounds great. You are just adding to my misery, my dietary. All right. So let’s talk about this before we do break for lunch. Uh, Kevin, amongst all these other projects that your own, um, you also lead our digital transformers series with Kevin L. Jackson, sponsored by our friends at TNS. Thomas Carter and team are on the move, but what’s um, and what are a couple of highlights you’d like to offer folks here?

Kevin L. Jackson (50:23):

Yeah. So, um, we’re going to have Walmart on digital trends, uh, transformers, and they are, uh, a digital transformer. And one of the areas that we’re really focused on is inclusion and diversity. So we’re going to talk about a new program that they have to increase and enhance the diversity of their executives and middle management. So we’ve got to do that, uh, this month, later this month, and then in September, uh, well, a new, uh, customer for digital transformers rate Lynx has gone beyond. Um, and, uh, so I’m really excited. One on both it oats,

Scott Luton (51:10):

We are two digital transformers, which is now can be found on its own independent RSS feeds. So if y’all really dig digital transformation, you can find digital transformers wherever you get your podcasts from. It’s really, it’s jumped out of the gate, uh, with a lot of accolades and a warmly received by the marketplace. Kevin, I appreciate your good work there. Speaking of rate links, Greg, you just wrapped up a two-part episode on tequila, sunrise, where you sat down with the president and I think the founder of rate links.

Greg White (51:41):

Yeah, yeah. Shannon court, um, you know, someone who saw the need need for transparency and visibility in well more than two decades ago, Scott and, and has been modeling that through his company since I think around the year 2000 and, um, way, way ahead of the curve in terms of visibility. In fact, now that so many technology providers are finally talking about visibility, he’s already talking about prescriptive analytics and taking that visibility and turning it into recommendations or even automated actions within the system. So there’s, it’s incredibly, you’re going to love the conversation, whoever you’re having it with Kevin, you’re going to love the conversation because that culture that drive that customer focus goes through the entire team, Nate Endicott and Andrew, and many, many more Corey, um, the team at right links. One more thing. Sorry. Who are you talking to? Kevin? It’s ingrained in writing links. Yeah, it is. We, you know, culture starts at the top of a company, right? Whether it’s intentional or unintentional and Shannon is a mindful and, um, analytical and, and yet very visionary person at the same time. That’s a strange combination, but it works. And, and he’s propagated that throughout the organization pretty well. Yeah. Agreed

Scott Luton (53:13):

A great call out there. Love what tequila sunrise got going on. I believe you’re going to have, I believe let’s cat in the bag.

Greg White (53:20):

You’re going there. Aren’t you? Yeah. Go ahead.

Scott Luton (53:22):

Found co-founder and CEO of, of, uh, flourish is going to join Greg and the gang for, uh, take your shot in a couple, uh, next week or in a couple of weeks, man.

Greg White (53:34):

Yeah. Thursday, the 26th, August 26th. We’re going to be talking two of my favorite topics, supply chain and Greg you’re on it today. I wasted my youth not getting wasted, but still I appreciate the finer points of whatever people get out. Um, but, but it is, it’s really good. And it coincides with some activity that is really relevant to the lesson that you can learn by pitching your company in three minutes to our panel of judges, judges, Robin, Greg, and wreak Alvarez. And [inaudible] all solid founders in their own. Right. And they will judge fairly and firmly the pitch of anyone who will come on the show. And we got smart this time. Scott, just one team pitch as good. Yeah. Well,

Scott Luton (54:37):

Hey, speaking of series here, Kelly Barners with us back from, uh, the Cape, the Cape. Yeah.

Greg White (54:45):

That’s right. Sorry.

Scott Luton (54:49):

Dial P for procurement. Our popular procurement focused series here at supply chain now is back at us 12 noon. Tomorrow is Tuesday the 17th of August. So y’all join us for that. We’ve got a couple of great guests there. And speaking of this week, it’s another busy week here at supply chain. Now we just confirmed through their agents, uh, the president of women in manufacturing, Alice. Um, I’m kidding with her agent. Very, very, it’s nice when we don’t. It’s nice when we don’t have to go through all those wonderful professionals, you know, agents and PR teams one-on-ones is good. But, um, so we have the president of the women in manufacturing organization, which is doing some really big things to power, the modern age of the manufacturing industry. Alison, I might get the last name, wrong greaseless or gray lists. Uh, I believe so. She’s joining us this Thursday at 12 noon and she’s joined with one of our favorite manufacturing leaders, Alison crates. She Giddens, uh, president at Wintec and Erin, uh, aerospace manufacturer based here in Metro Atlanta. So join us double out. Oh, Allison’s great, Greg, as you and I both know, we gotta, we gotta introduce Alison to Kevin and Kelly the whole game,

Greg White (56:03):

No down in fact. Now I know where I’m going. Like since you mentioned now, so I’m going to have to give her a shot. What were you saying, Kevin? It seems like every hour of the week is now filled with the supply chain. Now the supply chain.

Scott Luton (56:23):

So we should mention this. So, you know, we love talking about food here to a person with his team. And one of the things we stood up a month or so ago is a Facebook group open group, public group called supply chain chow, where we invite folks to, to unplug from work and emails and headaches and pressures. Just to talk about food and celebrate the kindred spirits there in. So all of you are invited to join us. We’ll probably have to steal this, this top 25 stake, uh, lists that we’ve generated. Throw that on there.

Greg White (56:55):

I think we did get about 25, no doubt.

Scott Luton (56:59):

Um, all right, so let’s make sure folks know how to connect with all the, all with both of y’all here. I think we’ve already dropped the captivate link. So folks can find your respective series and subscribe, but Kevin, how folks, how can I reach out to one only Kevin L. Jackson? So,

Kevin L. Jackson (57:14):

Yes, I’m on Twitter, Kevin underscore Jackson on, uh, LinkedIn, um, and of course on a digital transformers. So please reach out, ask questions, give us your input and information and tell us who you want to see on the show. I love that a great idea. And Greg,

Scott Luton (57:35):

I don’t, we don’t routinely ask you, but if folks want to connect with you and get your thoughts on everything from weed and supply chain too.

Greg White (57:46):

Yeah. Yeah. I do do some serious business occasionally. Uh, you know, you can, um, you can reach me on LinkedIn. Of course. Um, I’m going to drop, I’m going to drop an email out there, Greg, at supply chain now.com. If you’re, if you are a startup, a supply chain startups specifically, um, you can reach me@kibera.vc, greg@canberra.vc. Wonderful.

Scott Luton (58:13):

And as, as Dr. Rhonda bumpin Zimmerman says, what did you have for breakfast, Greg? You were on a roll today. Richard says he rolled that one.

Greg White (58:26):

Um, really it’s only people knew how ironic that is. Right? I would like the most, I’m like the most ironic entrepreneur in, in the cannabis industry. Right? Well, didn’t partake as a kid industry on the move for sure. And especially as there become more and

Scott Luton (58:43):

More medical applications that work, uh, and many other re you know, many other reasons. So, uh, I appreciate the good work floor she’s doing. Um, one final note before we wrap here today, um, heart prayers, best wishes you name it, go out to all the folks in Afghanistan, including the operators and the military professionals and diplomatic teams that are a part of the value of evacuation. Um, our thoughts and prayers with you Godspeed, and, uh, we’re going to get through the week together. But one final note folks really appreciate you joining us here today. Thanks for all the great comments and being such kindred spirits as, as we kind of as a digital transformation and, uh, uh, food version of supply chain buzz, a big thanks to my cohost, Kevin L. Jackson and Greg white. Big thanks to the whole team behind the scenes. Amanda Jayda, clay, uh, Allie, you name it. Um, most importantly, folks do good. Get forward, be the changes needed. And on that note, we’ll see you next time. I’m right here as much.

Intro/Outro (59:41):

Thanks for being a part of our supply chain. Now community check out all of our programming@supplychainnow.com and make sure you subscribe to supply chain. Now anywhere you listen to podcasts and follow us on Facebook, LinkedIn, Twitter, and Instagram. See you next time on supply chain. Now.