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Alex Beltrani
Founder/CEO @ Tattle | Improvement-Focused CX Partner for Restaurants | 1.7B+ Guest Sentiment Data
Alex Beltrani is the Founder and CEO of Tattle, Inc., a Customer Experience Management Improvement platform designed for the hospitality industry.12 He founded Tattle in 2014, which collects and analyzes guest feedback to help restaurants improve their operational performance.3
Beltrani's career journey includes:
- Project Manager at Lindenhurst Development Associates, LLC (2010-2011)
- Associate at SportsMemorabilia.com (2011-2012)
- Enterprise Accounts Manager at Felix - Intelligent Local Advertising (2012)
- Account Manager at Dstillery (2013-2014)
- Founder/CEO at Tattle, Inc. (2014-present)3
He attended Marist College from 2006 to 2007, studying Accounting, and then transferred to the University of Michigan, where he earned a Bachelor of Arts in Economics in 2010.13
Under Beltrani's leadership, Tattle has grown significantly, now serving major restaurant chains such as Chili's, Mod Pizza, Hooters, and Dave's Hot Chicken.2 The platform uses AI to analyze customer feedback and recommend operational improvements to increase guest satisfaction.3
Beltrani is known for his passion for helping others and his data-driven approach to business. He has been featured in podcasts and articles discussing entrepreneurship, restaurant management, and the use of technology in the hospitality industry.24
Highlights
"Sloppy." "Messy."
If that's what guests say about your food, are you instinctively concerned about the food quality?
“When we saw anecdotal feedback that people thought it’s too messy, we took it as something we should change,” said Adam Robin, COO of Virtual Dining Concepts. “But when looking into the Tattle data, that menu item is often associated with high satisfaction.”
High satisfaction!
I love this point by Adam. How often do restaurants follow their "gut feelings" instead of relying on statistically significant evidence?
Anecdotes can be misleading. The true picture only reveals itself when you have vast amounts of guest feedback data that's high-velocity, structured and actionable.
And the smartest executives can separate the signal from the noise to make the right decisions for the brand.
Check out our interview with Adam below!
#restaurants #restaurantoperations #cx
Can't wait for this panel!
It's not everyday you get to hear from 4 executives representing 5 pizza brands in one session.
Topic: How To Bridge Operational Gaps Using Guest Feedback
Panelists: jeff harman, COO | Lou Malnati's Pizzeria Jayeshkumar (JK) Nair, COO | Buster's Pizza & Donair Robert Riddle, VP of Ops | Fresh Brothers Adam Schmidt, Director of Marketing | RAVE Restaurant Group, Inc. (Pie Five Pizza Co & Pizza Inn)
Discussion: ✅ How to identify and close operational gaps on- and off-premise ✅ How to effectively collect and analyze guest feedback at scale ✅ How to translate insights into action at a regional and unit level ✅ Biggest surprises since adopting a feedback-centric approach ✅ And much, much more!
Register here to tune in 👉 https://lnkd.in/dHUHUxcz
#pizza #restauranttech #guestfeedback #restaurants
