86'd: Straight Dialogue w/ Restaurant Leaders

After a short holiday break, I'm back talking with Jordan Mellul of Qwick about how this platform is pairing restaurant operators and event planners with hospitality talent throughout their respective cities while affording chefs, servers, and support staff the opportunity to experience the several different venues and choose where they might like to sign on full time. We also discuss the long-term effects that this platform could have on the generally acceptable wages of restaurant and hospitality industry employees. Learn more about Qwick here and don't forget to listen to subscribe to hear the guests and announcements of the coming weeks! --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support

Chris Washa of Galley Solutions discusses his path through the restaurant industry, his journey of mental healing, and the ways in which Galley is addressing current physical and psychological needs of restaurant industry workers and operators. Check out the dialogue and check out the 2020 Resilient summit to hear about all of their awesome efforts in the link below. Galley 2020 Summit Registration --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support

Cleveland Family Meal founder and seasoned Chef Vinnie Cimino discusses his efforts to support the out of work restaurant industry workers of Cleveland and shares his thoughts about the direction that the industry is heading. Below is a link to the home page for his organization as well as links to the organizations that we have become familiar with during the production of the show that I encourage anyone who feels compelled to do so to show their support for! Ben's Friends Restaurant After Hours Culinarecovery CHOW Cleveland Family Meal Big thank you to Vinnie (IG @zombie4food) as well as Ryan Matthew (IG @chip_da_dipper) for providing permission for use of his artwork for promotion purposes! --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support

Founder of CHOW and long-time Denver Chef John Hinman discusses his sobriety story and his culinary journey and how those two intertwined. John also discusses the efforts of he and his team to support the network of restaurant industry workers and his team's mission to nourish the lives of those people both in and out of the dining rooms and kitchens where we spend most of our time. Check out CHOW and the other awesome organizations that we have become familiar with over the past several months in the links below and make sure to subscribe to hear next week's guest! CHOW Restaurant After Hours Ben's Friends --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support

Chef, consultant, instructor, and Restauranttopia podcast co-host Anthony Hamilton shares his thoughts on how to spot burnout in ourselves and others and how to take very intentional steps to avoid the detrimental effects that accompany burnout. In doing so, Anthony discusses the importance of investing time in developing strong relationships with co-workers in order to help them avoid the pitfalls and perils that contribute to the revolving door within the restaurant industry. Thanks again to Anthony and to all those tuning in. If you feel compelled to do so, I would encourage any listeners out there to show support to the following organizations via their websites: https://www.bensfriendshope.com/ https://restaurantafterhours.org/ https://culinarecovery.com/ Additionally, I would encourage you to subscribe to the show and if you wanted to show support to the show, you can do so at the following link with assurance that 75% of donations that go directly to the show go out to the above organizations while 25% go to the continuation of 86'd. Thanks and see you next week! https://eighty6attrition.com/ --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support

Chef and peer recovery specialist Melinda Dorn shares her culinary journey, her sobriety journey, and her thoughts on the importance of creating and nurturing a psychologically safe environment in restaurant kitchens. --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support

Crushed Culinary Cleveland continues with this dialogue w/ Cleveland chef and restaurateur Jill Vedaa who discusses the many obstacles she had to overcome as a chef in the male-dominated restaurant industry of the past, the much needed cultural changes that recognize the threats to mental health within the restaurant industry, and the lengths that she and her team have gone to in order to make her staff and guests feel physically and psychologically safe during reopening. --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support

On this addition to the audio side of 'Crushed Culinary Cleveland', I talk with dyed-in-the-wool Clevelander and Elyria Country Club Executive Chef Lloyd Foust about everything from the flaws in restaurant industry culture to the methods he uses to support local Cleveland businesses and food service establishments. Check out Lloyd's thoughts and follow him on Instagram with @chef_lloyd39 and make sure to check out the video side of this series as well if you've not yet at the show's Facebook page and the show's YouTube channel eighty6attrition. Thanks for tuning in!! --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support

NYC Chef Zia Shiekh shares his path recovery and the actions has taken since adopting sobriety to help others with similar struggles. After experiencing job loss and a couple of nearly fatal accidents, Zia committed himself to sobriety and went on to found a non-profit called 'Restaurant After Hours' that is dedicated to providing hospitality industry professionals with mental health resources. Tune in to hear more about his path and how he continues to maintain his sobriety today and check out the link below to support his awesome organization. Also, don't forget to the show if you have not already so you don't miss a minute of the dialogue that I have with next week's guest. Restaurant After Hours --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support

This is the first installment of the audio series done in conjunction with the video series 'Crushed Culinary' which focuses on the impact COVID has had on the Cleveland culinary scene. Spice companies owners/operators Ben Bebenroth and Jess Edmonds discuss the severely challenging decisions they have had to make in order to support their business and keep their staff and guests safe. Learn more about Jess, Ben, and Spice Check out the video series 'Crushed Culinary' at Thanks again to Ben and Jess for sharing their thoughts and perspective and thanks to all those tuning in! --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support

On the second installment of Recipes for Recovery, Asheville Chef Paul Cressend shares his recovery journey, talks about what led him to begin that journey, and discusses the part that he played in started a Ben's Friends chapter in Asheville. If you're looking to find out more about Ben's Friends or AA or you're looking to get updates about the show, check out the links below. Thanks for tuning in and keep coming back!!! Ben's Friends - https://www.bensfriendshope.com/ Alcoholics Anonymous National Website - https://www.aa.org/ Looking for updates on the show? Landing page - https://www.hospitality121.com/86d-straight-dialoque Facebook - https://www.facebook.com/86dialogue Instagram - @adamlangstonstafford --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support

Chef, restaurateur, and best-selling cookbook author Jeremy Umansky shares some experience, strength, and hope through a discussion of his path to sobriety and how he has maintained that path in the tumultuous restaurant industry. Jeremy discusses how his sobriety path and his culinary journey intertwine and shares insight from his own experience regarding how he has been able to hold strong to his sobriety during his 18+ years sober. Additionally, Jeremy discusses how his program of recovery has enabled him to be a more effective spouse, father, and leader. Thanks again to Jeremy for joining us on the show and stay tuned for more recovery-focused episodes in observance of National #recoverymonth. --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support

Fourth generation chef, consultant, and 'Best Served Podcast' host Jensen Cummings shares some very thought-provoking insights about the current state of the restaurant industry and discusses his thoughts on the drastic changes that are in needed in this industry. We talk about what we love about the industry and who the most important people are, the unsung heroes. Find out more about Jensen and his podcast at https://www.youtube.com/results?search_query=eighty6attrition (https://www.youtube.com/results?search_query=eighty6attrition). Thanks again for tuning in and make sure to subscribe to hear next week's episode. --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support

On the first installment of 'Sweat the TECH-nique', Jerry Abiog of Standard Insights tell us about the online ordering platform he and his team have designed to faciliate data-driven ordering from the operator's side and a personalized dining experience from the guest's side. Jerry's platform, IOrder, not only enables a safer, contact-less ordering process for both guests and staff but also enables food and drink recommendations based on prior guest preferences and ideal food pairings. Find out more about IOrder over at https://calendly.com/standardinsights/ai-driven-digital-menus?month=2020-08 (https://calendly.com/standardinsights/ai-driven-digital-menus?month=2020-08) and don't forget to subscribe to hear more upcoming episodes of '86'd'. Thanks for tuning in! --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support

Classically trained, Irish-born Chef Declan Horgan shares the insights and hard-learned from 20+ years leading top tier kitchens the Emerald Isle to America's capitol. Declan discusses his beginnings as an integral member of a Michelin-starred kitchen at the age of 19 and tells us about the extensive list of new projects that he is currently involved with. Find out more about Declan at http://www.chefdeclanhorgan.com or follow him by his Instagram handle @declan76. Also, make sure to subscribe to hear the episodes of the coming weeks over at http://www.hospitality121.com/86d-straight-dialoque or on Apple Podcasts, Stitcher, Google Podcasts, and Spotify. Thanks for tuning in!! --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support

From his years as a chef that focused on Japanese style cooking and sushi preparation to his experience as an Executive Pastry Chef, Curtis Cameron has learned a great deal about level-headed leadership, comportment, and commitment. In this episode, he shares those lessons as well as the pivots he is seeing among colleagues on the West Coast and offers a few words of wisdom to the up-and-coming chefs and hospitality professionals out there. To learn more about Curtis, head over to his LinkedIn profile at https://www.linkedin.com/in/ccpastry/ (https://www.linkedin.com/in/ccpastry/) or check him out on Instagram at @_curtiscameron_ and don't forget to check out the '86'd' Youtube channel at eighty6attrition. Thanks for tuning in and made sure to circle back next week! --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support

On the latest episode of '86'd: Straight Dialogue w/ Restaurant Leaders', Tupelo Honey Cafe CEO Steve Frabitore talks about the importance of decive decision-making and self-sacrifice at the executive level amidst current guidelines and restrictions and how to overcome challenges in the transition from the frontlines into management. Check it out in the link below or on Spotify, Apple Podcasts, and Stitcher and don't forget to subscribe to hear next week's episode! To learn more about Steve and his fantastic, expansive team, hope over to http://www.tupelohoneycafe.com! Thanks for tuning in! --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support

Restaurant Consultant and Piecemeal CEO Chris Wells tells us about how things are currently looking from the restaurateur and guest side of things in the, until very recently, vibrant restaurant scene of Montreal. He shares how Quebecois chefs and operators are pivoting and remaining resilient amidst the current times and tells us about the project he has been developing for the past several months, http://www.piecemeal.io. --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support

Through leadership positions in the kitchens of Chef Jean-Georges Vongrichten and several prominent NYC chefs, Garrison learned a great deal about how to withstand the long hours and intense schedule that accompanies the executive chef role. In this episode, he discusses those lessons and shares his thoughts on the reopening his new concept, 'Il Fiorista', a seasonally-focused, Italian-inspired restaurant that celebrates the culinary uses of edible flowers. Join us for this great conversation and check out more of Chef Garrison's culinary exploits at http://www.ilfioristanyc.com. --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support

From Wolfgang Puck's restaurants to some of Music City's most profitable establishments, Monte has led many teams in many different environments. In this episode, he shares some the of lessons he's learned along the way regarding how to spot burnout and how to maintain a healthy synergy between work and home. He also shares some uplifting insight regarding moving forward and tells us about the project he is currently working on. Enjoy! --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support

I had the opportunity to talk with James Beard award-winning Chef Gabriel Rucker of Portland's Le Pigeon and Canard about our own personal experiences with substance abuse and sobriety. Chef Rucker shares his path to sobriety, how he currently maintains that path, and how he has helped chefs and other hospitality professionals to overcome their issues with drugs and alcohol. --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support

Dean shares his thoughts about the challenges that he sees in the coming months as he and his wife prepare to open their bakery and full service restaurant in Wilmington, NC. --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support

Welcome to 86'd: Straight Dialogue w/ Restaurant Leaders'. We look forward to the opportunity to provide you with insights and valuable takeaways that you can use in your day-to-day moving forward! --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support