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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:

  1. Project Manager at Lindenhurst Development Associates, LLC (2010-2011)
  2. Associate at SportsMemorabilia.com (2011-2012)
  3. Enterprise Accounts Manager at Felix - Intelligent Local Advertising (2012)
  4. Account Manager at Dstillery (2013-2014)
  5. 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

Apr 17 · linkedin

"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

Mar 25 · linkedin

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

Related Questions

What inspired Alex Beltrani to start Tattle?
How has Tattle evolved since its inception?
What are some key challenges Alex Beltrani has faced as a founder?
How does Tattle's platform quantify customer feedback?
What restaurants are among Tattle's notable clients?
Alex Beltrani
Alex Beltrani, photo 1
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Location

New York, New York, United States