Holy Guacamole!

Third in a three part series on Social Media Marketing with Malia at Millenial Marketing. Malia, the owner of Millenial Marketing, and Martha, host of Holy Guacamole, talk through the most Frequently Asked Questions Malia receives regarding social media. Chances are you have asked some of these questions yourself, and know that social media is forever shifting and changing, and you might need an update. Want to know more, and talk to Malia about your project, here is the website, and if you want to see how they present themselves in social media, here is their IG . This episode reflects the Sixth Pillar of the Six Pillars of a successful Business. The Sixth Pillar is about hospitality. Social Media is like an invitation to come in to a restaurant, cafe or business. Whether you create your own content of need help with a marketing plan, or if you wish to turn over the project to professionals, this episode will satisfy curiousity with the voice of an expert. 

Continuing our series on experts in our field, today we have on Tom Suchuch to discuss the NM high school culinary program, ProStart. This is a national program with state level programs.  ProStart is part of a necessary conversaton about our current hiring challenges in the restaurant industry. The difficulty in finding and retaining either experienced and/or trainable staff is our latest challenge The industry business model is evolving quickly and restaurant owners have to adapt. Tom Schuch is a perfect choice -- his expertise as the Education Director in New Mexico's chapter of the National Restaurant Association can allow us to think about other avenues to find for hiring people.  Tom Schuch has extensive experience. Tom has been in the food and beverage industry for over twenty years, is a ServSafe instructor with NMRA for the last 3 years and now is leading the ProStart progam. He leads other educational initiatives including ServSafe, Alcohol Server, and ManageFirst certifications.   He also serves as the Executive Director of the Hospitality Industry Education Foundation. Links mentioned in this episode: education@nmrestaurants.org https://www.nmrestaurants.org/prostart-program/ https://chooserestaurants.org/programs/restaurant-ready/ https://chooserestaurants.org/programs/prostart Here is their links mentioned in the show. This episode is intentionally making and effort to seed this information to food and drink businesses around the country. 

Second in a three part series on Social Media Marketing with Malia at Millenial Marketing. Malia, the owner of Millenial Marketing, and Martha, host of Holy Guacamole, talk through the most Frequently Asked Questions Malia receives regarding social media. Chances are you have asked some of these questions yourself, and know that social media is forever shifting and changing, and you might need an update. Want to know more, and talk to Malia about your project, here is the website, and if you want to see how they present themselves in social media, here is their IG . This episode reflects the Sixth Pillar of the Six Pillars of Business. The Sixth Pillar is about hospitality. Social Media is like an invitation to come in to a restaurant, cafe or business. Whether you create your own content of need help with a marketing plan, or if you wish to turn over the project to professionals, this episode will satisfy curiousity with the voice of an expert. 

Claire and Brandon, owners of Sura Korean BBQ and Tofu House on Long Beach are our guest today. They have a long and lusterous history with this place. Claire and Brandon took on the project of giving Korean BBQ a refreshed and contemporary feel. It included improving from within, adding a patio, and improving the kitchen. They faced challenges, and do not stop!  This episode is for you if you need a shot of confidence with a side of awareness that you can make improvements and be happy with them.  We are starting a new thing on the show. In our episode with Cajou Creamery, Nicole Foster sent the following question to Claire and Brandon, "Tell a time when you were very afraid of doing something , and you did it anyway, and tell us what the outcome was?" This episode was chosen to give examples from two pillars of the Six Pillars program -- First Pillar and Third Pillar.  The first pillar is about branding and strategy. Know your niche, and continue to refine your definition of your niche in the language you use on your website, in social media. The third pillar is about operations. Sura has revised and tidied up their systems and renovation , and know that it takes time, happens slowly and cannot be rushed.   Want to know more about Sura Korean BBQ and tofu house?  Hop over to Sura's website. Their IG is packed with good, consistent messaging.  Enjoy listening. We appreciat you listening, and would love a reiew when you are inclined.   

First in a three part series on Social Media Marketing with Malia at Millenial Marketing. Malia, the owner of Millenial Marketing, and Martha, host of Holy Guacamole, talk through the most Frequently Asked Questions Malia receives regarding social media. Chances are you have asked some of these questions yourself, and know that social media is forever shifting and changing, and you might need an update. Want to know more, and talk to Malia about your project, here is the website, and if you want to see how they present themselves in social media, here is their IG . This episode reflects the Sixth Pillar of the Six Pillars of Business. The Sixth Pillar is about hospitality. Social Media is like an invitation to come in to a restaurant, cafe or business. Whether you create your own content of need help with a marketing plan, or if you wish to turn over the project to professionals, this episode will satisfy curiousity with the voice of an expert. 

This episode is a story about one of the best things in life -- ice cream, and it's plant based for all the good reasons!  Listen and learn how this co-founders couple Nicole and Dwight conjured their sons' milk allergy into the joy ice cream brings into any family.  Co-founder, father and chef, Dwight Campbell has exhaustive culinary skills -- serving steak dinners for 500 on a given evening. He experimented and tinkered with almonds and then cashews to create a plant-based ice cream recipe. Co-founder, mother and entrepreneur, Nicole Foster who is a lawyer and plant forward eater has harnessed this delicious dessert into an ice cream shop, and now is scaling up with a copacker. It's engenuity, resourcefulness and perserverence!   The journey started in Baltimore and like so many Baltimore-firsts is stepping up to serve culturally creative flavors as an outpouring of their Jamaican heritage and their sophisticated global outlook.  This episode reflects two pillars of the Six Pillars of Business Success. Pillar 1 -- brand and strategy, and Pillar 5 -- their ability to secure their co-packing and packaging which leads to many avenues of distribution.   

Brahm is the farmer at the regenerative farm at The Inn at Shaker Mill Farm. Listen to this episode as an expert on how regenerative farming, is much like speaking another language in it's ability to give you new perspective, and positive perspective on life. This episode is as much about the life force that you carry in your daily life as it is about how regernative farming is the life force for our planets future.  To learn more about the work Brahm is doing at the farm, and the work Michael and others are doing at the Inn at Shaker Mills Farm, please listen back to Episode 111, or look them up and find out about workaways, retreats or a stay at the Inn with a view of the waterfall in the Waterfall Room.    In our episode we reference the following: Inn at Shaker Mill Falls You Tube Channel. Brahm referenced their Food Forest videos. Here is the link.

What makes a bar work? How do you make the math work?  And how do you keep it working for  years to come? We interview UK based Tyler Zielinski to get his opinion. He writes for PUNCH, Food & Wine, London Evening Standard, Eater, Class Bar Mag, Condé Nast Traveler and more. And he is a Brand and Hospitality Consultant for bars, spirit companies and industry events. Our loyal listeners, intellectually curious business owners, want to know better ways to improve their business, in an ever changing environment. This episode will suit you if you own a bar, run a business with a bar, or need a refresher to get your mind thinking of how to make the small changes that make a big difference.  Tyler shares that owners should be in the habit of costing your bar menu.  Here is the link to the Bar Metrix costing seminar mentioned in the show. Our geeky team and listeners always appreciates resources on numbers and math.  This episode explores Pillar I and III, of the Six Pillars of a Successful Business. Pillar I explores the message, mission and brand. Pillar III explores the systems that make your business operate, and operate efficiently.  If you wish to learn more about Tyler Zielinski, follow him on Instagram here, and if you want to learn about his seminars look on IG, the next session is called "Building Your Bar's Brand Through Communications". Tyler, we support your efforts to share your knowledge and educate those who are curious for more!

Following the request from many listeners we felt a discussion on The Bear was worth a slight detour from our regular format. That's why we asked Jenny to come back and discuss The Bear, Season One with Martha.  Starting off with a quote from the article by Carina Chocano from NY Times, called How ‘The Bear' Captures the Panic of Modern Work. Jenny and Martha discuss various elements Chocano reveals, and other elements worth further exploration. Please see Season 1 before listening, so any spoilers do not disappoint you, our listener. As service people, we debate "how accurate is The Bear?", how accurate is the toxic atmostphere? how realistic is the brigade and the vibe of the kitchen? and how likely or unlikely are the characters?  There will be another Jenny and Martha hour for Season Two.     

Climate change is striking us hard this year. Finding a place deserving of an episode took time. This episode shares the story of one amazing place on Earth where they are working with nature in numerous way. Step into The Inn at Shaker Mill Falls. It is an 18 room inn and retreat center operated out of a historic, repurposed gristmill built by the local Shaker Mt. Lebanon community in 1824. Hospitality is the basis of what you'll learn. They are eager for you to be nourished in this magical valley and then return to your ordinary life renewed and refreshed with a new sense of purpose. That is what is obvious in the Inn.  We dig deeper, and learn that there are so many elements to this place. There is much more to this place: regenerative agriculture in two forms: permaculture in a market garden and permaculture in a forest farm. Then they have a mission to rescue food on behalf of those in need, which is shared from a local cafe. They also are working toward using some of the food rescue haul in a community kitchen.  I would like to thank host Michael Pergola for sharing so much about a complex and lovely place on earth. I would like to thank Brahm Gartner for his help behind the scenes. This story is bigger, and Holy Guacamole will have a future episode on the farming and their permaculture plan through Brahm. He is the farmer  at the Inn, and the force for change as he conducts himself in the world. Keep an eye out for that episode.  Want to know more about the Inn at Shaker Mill? Check out their website. Curious to know more about the farm and inn, do not hesitate to reach out to Michael or Brahm through their contact page.  Listen and enjoy.      .   

This episode  starts a series whose time has come--Inner Circle Conversations. These are topics that I see trending or you, the audience is asking for me, the host, Martha Lucius, to share. Sharing how to run events and why. What's the purpose of having them, what's the power behind events, and why do them in the first place. If you are an owner, learn why you should consider doing them, and what's involoved. If you are a fan or restaurants or food based businesses, why should you attend. CHEF LED EVENTS — Ggoma Superclub, (Ggoma means little one in Korean) Tae Strain has led special dinners. His bio is solid, and most notably he was Exec Chef at Momofuku from opening until it closed.   A truly special evening.  Okay, what's notable about this? Well, it's fascinating to see a very organized and motivated team working together and serving 30 people... for one night only! This is smart for JBGB/ the host restaurant, because it's a dinner on a night when they are closed.  And it's worth noting that restaurants coming out of the pandemic are serving 5 nights a week, not 6 or 7 after the pandemic as a way to curb labor shortages. David Thomas of H3irloom Group is participating in impressive events. For example, The Family Reunion and immersive experience celebrating diversity in hospitality at Salamander Resort in Middleburg VA. He's doing important work of telling the story of black history during slavery, during black migration to today. COLLABORATE — between a restaurant and a chef. This might be a chef who is coming into town, and your restaurant wants to use the opportunity to show this person a little love. Tae is doing a dinner in DC this month, august, at Oyster Oyster, a plant forward place in DC. So many interesting ways that businesses can collaborate. As an owner, look for those opportunities, they will reveal themselves, and it's valuable to participate in building community. FARM EVENTS And  highlight farmers and farms. The are artisan and craft people in their own right. There is an event in planning, for example, at Hidden Waters Farm. You can go back to episode 107 to listen to Joe Shaffer talk about permaculture farming to raise beef, pigs and chicken while preserving the land and gathering veggies, honey and herbs to compliment the meat. INGREDIENT FOCUS Beyond dining, ingredient focused events like what we see at HEX Superette  — making kombucha, natural dying, seed swaps and ferments classes. As a food based business, that is not a restaurant, cafe or bar, doing an event on your topic focused on your expertise will be of value in your community. Think creatively about what you can do in your space. Cafes and ice cream shops are doing the most interesting things!! Remember Cajou Creamery did a collab Black Joy Reckon - a newsletter that is bringing Black joy into your life. Chef Dwight made a flavor called Dreams of Dakar mango, lime and sorrel. I can attest to the delightful flavor and took me back to my childhood traveling in Senegal, Togo, Ghana and Nigeria. WHATS THE PROFIT ON THESE EVENTS yes There is math involved to make sure you either cover costs or actually make a profit from an event. The truth is, and event has some useful byproducts. Obviously the people that attend the events are delighted by the experience. But in relationship to marketing and building your brand niche, these events can draw more people to learn about you, so make sure you promote well. Your place in the community becomes known for events and the expertise and knowledge you hold and can share on a specific topic. There is so much more happening when it comes to food and events. They are educational, expereriential and enjoyable. Build the idea, and bring your team along. There is so much to these events. Bring them to life, and you will not regret that decision. Quick Note: There are more shows in the works.  Things to look forward to: we will visit a farm in Canaan, NY to capture two farms that will extend the conversation about permaculture. We have a great show on Marketing. These podcasts take time to choose, plan, record, edit and release. I am thrilled you are enjoying them. We will keep going and growing.

Don't know how our industry is doing? Could be because the statistics are a little confusing. National Restaurant Association came out with a statistic that says restaurants are back to normal. Here we explore that statistic and the few other stats that are telling the story of what's going on in our industry. Statistics are useful when you have a series of stats that can tell a range of information.  Enjoy listening. 

This is a short story on how you can build a successful hiring habit even now, in 2023! Whenever restaurants are hiring, they follow, or don't follow a protocol. In this episode you'll hear the steps you can take and why they may work for your business. From the job advertisement that describes the job desciption in the best light, to screening calls, to interview no. 1 and no. 2 to the decision to, or not to hire the right person for the position. It's purposely told with a dash of humor because we all know the road to hiring is paved with good intention.  Enjoy listening. 

Joe Shaffer from Hidden Water Farms shares where our food comes from, and knows how farmers steward the land and animals. He grew up raising cattle, and now has cattle, pigs, chickens and a vegetable plot at Hidden Waters with his partner Tom. Joe shares what the term "Regenerative Agriculture" means, and why it's an important method in caring for the environment. There is a growing trend in the US for farm stores. This farm store opened June 2023. Joe describes how that space works, and how they are finding their customers. They are probably one of the closest farms with a farmstore for Baltimore City. If you are local, consider visiting them, and shopping in their farm store. Support local businesses regularly, it is the backbone of our community.  Considering getting to know our farms and farmers. Understand how our health improves when eating seasonally and locally.  A farmers' business practices and philosophies can impact the economy, the environment and to our individual health.      .   

This season has been filled with information about the Six Pillars of a successful business. This episode is about the interplay of Quality and Financial Stability.  This Sandwich Episode uses a simple story to tell the financial lesson of changes in the restaurant industry. The recipe of building a sandwich the same way every time, ensures customer delight. That recipe reflects a quality product, created and served the same way every time. It's one version, and one recipe for quality in a restaurant.  The other pillar in this story is financial stability; it is baked into that recipe. Know your food costs. Ensure you check portioning. Train your staff so your guest is eating a delicious sandwich that they anticipated, and were satisfied with an equally stellar experience. You know what makes your business revenue, and always ensures profit. We dig deeper, and reveal a story about shrinking profit that has crept into our industry in the last 20 - 30 years.   Enjoy listening. Reach out if you need more information, or have a pod topic or story to share. 

Jenny Gaitner is back. A light and lively conversation about the excuses staff provide when they don't want to come in to work. Jenny has been on the show previously, discussing staff pay and salaries. Jenny and me, Martha always have frank and lively conversation. This one includes a monkey plate of humor!   Thanks for listening. Like what you hear? We'd appreciate your review of @holyguacamole on your fav podcast provider --  this helps more people find what we are doing. What are we doing? Helping independent resturants owners have the support and community.   

The last few months have been all about understanding the Six Pillars of a Successful Business.  Hospitality is the 6th of Six Pillars. It's where we take all the planning of a restaurants daily plan and turn it into reality.  We all need a little levity. This levity is an amuse-bouche for a series of service stories. 

Here we are, the last pillar in the Six Pillars of a Successful Business: HOSPITALITY. It's subtitle is “what are the ways to attract guests to your place, in the first place… then, what are they ways to invite them back, over and over and over again!!! BUT WAIT…. but before we get there, I'm going to tuck in this teensy refresher. This little refresher will help you get centered before we dive into THAT LAST PILLAR,…. the Sixth Pillar — the outwardly focused pillar, the pillar about Hospitality. First Pillar is your brand, and your strategy. What is your concept, and how niche is your niche. Second pillar is your Financial Stability. How sound is your financial picture.  Third Pillar is your operations— how tidy are your systems in the back of house  (Like a prep list, like daily inventory checks, like portion controls, like plating checks, and daily quality checks on your line) Fourth pillar is your Product Quality. By that I mean, in the options of your niche business, how can your brand compare to others in the level of quality.  Fifth Pillar is Avenue of Distribution.  By this I mean How many paths have you created to gather revenue. How many revenue streams as possible. Now, The Six Pillar is summed up in a word: Hospitality. Here we are focused solely and completely on the OUTWARD experience of your niche biz.  Hospitality and customer experience are so tied to the human condition because they involve human interactions, emotions, and the need for connection. In today's highly digitized world, the human touch is becoming even more valuable and essential in creating memorable experiences that guests crave. Hospitality needs to be put into context, into actionable steps as an owner, which will unfold in upcoming episodes. Don't hesitate to reach out if you see a need, have a recommendation for a business, or need wisdom for your business. Remember, reviews help our podcast be found by others who care about independent restaurants.  Thanks for listening. 

We take a break from the Six Pillars to share how food, community and kindness come together. And they come together at restaurants, bars, cafes, and food businesses, partly because each of those businesses is an epicenter in the community.  Here are a couple of stories about how food, community and kindness coelesce. Please send and share your stories too. This is an incredibly important part of how owners can serve community. Go out there and gather people and share what's good in the world. 

Defining the Fifth Pillar of a Successful Business: the avenues and distribution to bring product to market. Avenues and distribution is where restaurant or CPG product find methods to sell their product. Many facets of the same jewel.  The definition of the Fifth Pillar is more than the phrased "avenues" and your "distribution". Martha Lucius describes several examples of the many avenues possible in your business, and how each one can be a source of revenue and profit. Marketing is one aspect of the Fifth Pillar. You cannot have one without the other. Marketing requires tidy messaging that melds with your brand and the vision of your business. 

We dig into the fifth pillar of a successful business: avenues and distribution to bring product to market. Going deep with the Six Pillars of Success as a method for business owners to roadmap change and stability into their business. The Six Pillars are Brand Strategy, Financial Stability, Operations, Product Quality, Avenues & Distribution, and Hospitality. Kathleen Overman started her new business called Sweet Leenie as a field marketing representative and then evolved into a marketing and advertising consultancy. She understands how to build local business and advocates to keep clients community focused, while still growing.  Avenues and distribution is where restaurant or CPG product find avenue to sell their product. What routes can a business find and build distribution paths.  Business owner strives to find the most number of avenues to sell, that are profitable. This conversation purposely stays focused on local, as a way to "go deep before going wide", to quote Kathleen.  Enjoy the conversation, and decide how her local advocacy mindset informs building a brand where you can gain the most impact for the consumers/guests who identify with the meals you serve, or the craft food you make.       

The fourth pillar of a successful business is product & quality. Those words translate into a consistent and elusive practice of quality control within a business.  Studying the Six Pillars of Success as a method for business owners to roadmap change and stability into their business. The Six Pillars are Brand Strategy, Financial Stability, Operations, Product Quality, Avenues & Distribution, and Hospitality. Meaghan Carpenter, owner of HEX Ferments shares their methods and creative thinking when they make their kimchi, krauts and kombucha. The ancient techniques of preserving food is an art. Rarely do we find an Arc of Taste in our modern food chain. HEX Ferments is that niche business that never stops striving for the best. Science and taste have led their path to HEX Ferments' high caliber product.  In November HEX Ferments opened HEX Superette and HEX Tasting Room. This brings "How to HEX" (how to add ferments to your diet) to life. They have added two new big facets to their business. They extend the word "quality" to a new way of experiencing their product.  Quality is where product, service and time blend togther. It is an elusive concept. One that each business owner strives to achieve.

We dig into the fourth pillar of a successful business: product & quality. Going deep with the Six Pillars of Success as a method for business owners to roadmap change and stability into their business. The Six Pillars are Brand Strategy, Financial Stability, Operations, Product Quality, Avenues & Distribution, and Hospitality. Quality is where product, service and time blend togther. It is an elusive concept. One that each business owner strives to achieve.  Considering testing and tasting your main product. Remind yourself  where your quality standard lies, and let it be a part of the foundation of your business.   

We dig into the third pillar of a successful business: operating efficiently. Going deep with the Six Pillars of Success as a method for business owners to roadmap change and stability into their business. The Six Pillars are Brand Strategy, Financial Stability, Operations, Product Quality, Avenues & Distribution, and Hospitality. Operations in a restaurant are a set of tasks, SOPs, best practices and equipment that all need to blend together in the right combination to ensure every day goes smoothly... or ticks along like a Swiss Watch. Why not use the analogy of a Swiss Watch? ... and a full description of what a Swiss Watch is, to reveal the similarities of daily operations in a restaurant.  The blog that was referenced and read for this episode can be found here. 

We dig into the third pillar of a successful business: operating efficiently. Going deep with the Six Pillars of Success as a method for business owners to roadmap change and stability into their business. The Six Pillars are Brand Strategy, Financial Stability, Operations, Product Quality, Avenues & Distribution, and Hospitality. The jargon of operating efficiently is broken down into digestible morsels.  Review your efficiency by ensuring that your equipment, ingredients and vendor relationships are in the best condition to be the foundation of your business. 

Going deep with the Six Pillars of Success as a method for business owners to roadmap change and stability into their business. The Six Pillars are Brand Strategy, Financial Stability, Operations, Product Quality, Avenues & Distribution, and Hospitality. The jargon of financial stability is broken down into digestible morsels.  How can you build healthy habits that will support and grow your businesses financial stability. You'll learn how to be mindful and aware of your food costs and labor costs, and how to define the benchmarks into your situation. How can you plan? We talk about setting goals for the year and sticking with them by creating projections for a week ahead, a month ahead.  How can you build in stability? We talk about checking your P&L, reveiwing your POS for regular stat checks, and even building your own google sheet to track what is useful and important to you and your team. 

Kicking off the third year of Holy Guacamole we go deep with the Six Pillars of Success as a method for business owners to roadmap change into their business. The Six Pillars are  Brand Strategy Financial Stability Operations Product Quality Avenues & Distribution Hospitality In this episode Six Pillars the pillar on Financial Stability is explored.  This is the method host Martha Lucius, Restaurant Strategist uses in her client work, and reveals in weekly podcasts for 2023. This method is useful for owners of cafes, breweries, bars, food based businesses and of course restaurants. Here we are digging into Financial Stability. It's a means to an end: build your business to be profitable from the start. Sari Kimbell's entire business, Food Business Success, is based on baking in profitability from the start.  Her specialty is helping CPG businesses, and her methods are explored in the this episode. Host Martha Lucius and guest Sari Kimball explore how to ensure that a new business charts their future today, with profit and long-term holistic planning in mind. 

A new type of episode starts today with diehard industry professional Jenny Gaitner. This episodes' focus is on the living wage. She's been working in restaurants and bars as an employee since her teens. This episode is an honest and open conversation from the perspective of two people who have watched the industry since the 80s. What has changed, and what is more equitable in philosophy and respect for the employee? Servers were known to make ridiculous tips, back in the day. This is not a naive approach of a bygone era, rather we question how the staff, coming into the industry, can possibly make a living.

Founder and Cheese Enthusiast, Julia Birnbaum, come on the pod to share her two year journey to opening Philly Cheese School. A place for learning about cheese, cheese tasting, and sharing these experiencing this with a friend, or getting to know other people. We dig deep into Julia's new business, and the intentional journey to create a queer-friendly, inclusive environment with the branding and messaging that matches her fun personality! In context, Julia Birnbaum's business is a shining example of good branding, and why she was chosen to represent this part of the Six Pillar Story. She's nailed a whole new direction for food businesses — experiencing food without being a restaurant, without being a bar. Julia's visioning melded with a completely stellar new type of business, and a dynamic look is unsurpassed. It's an environment to nurture food lovers, with education that marks an eleven on the scale of geeky food knowledge. Gone is the dark wood, dark green and heavy interior design of established food markets. Bring in your creative thinking — how could “experiences” be central to your business, with low food and labor costs. This one is very creative. This Six Pillars System is the backdrop for this and future episodes.  It's a method I've leaned into with my client work, and allows for a common language and strong progress. The first pillar in the Six Pillar System is Strategy.  Each topic will reflect one of the pillars with real live examples that help you put these ideas into action. As a former owner, and now host of Holy Guacamole, listener have tools to help them become stronger, more resilient and healthy business owners. Profits and a good internal culture is key to staying in business. For a business to come to life some basics need to be solved: mission and vision statement, logo design, branding.  

The Six Pillars System is the backdrop for this and future episodes. Refer to Episode 90 for detailed explanation. I'm Martha Lucius, your host and restaurant strategist. Six Pillars is the method we use for client strategy work. We think it's useful to reval in Holy Guacamole's Podcast. Restaurant owners need a method to create change, Six Pillars creates the common language for change. The first pillar in the Six Pillar System is Brand Strategy.  Each episode topic reflects one of the pillars with real world examples. Helping owners put ideas into action. If you are an owner the pillars become your tools — to help you become stronger, more resilient and healthy business owners. Branding Design studio owner Kevin Kernan of GDLoft is a branding specialist. He explains graphic and philosophical elements commonly needed to build a brand. Listen and learn — about geeky logo details (and it's many forms), font selection, black and white vs colors, a brand book and a building a brand voice to complete a brands basic strategy. It's a geeky converation, but building an identity does not happen in an hour...like a fine wine, it takes time. Simply put, going through the process of creating your brand, you will solve many unaswered questions of how your customer will (or won't) interact. Episodes are intended to give owners a renewed perspective on their business. In this case, it's the brand strategy journey your business can take because yiour branding is built to withstand the test of time and scaling into the future. 

To kick off the third year of Holy Guacamole we start with Six Pillars of Success is a method business owners use to roadmap change into their business. The Six Pillars are  Brand Strategy Financial Stability Operations Product Quality Avenues & Distribution Hospitality In this episode Six Pillars is defined. Future episodes focus on each pillar, one pillar at a time. This is the method host Martha Lucius, Restaurant Strategist uses in her client work, and reveals in weekly podcasts for 2023. This method is useful for owners of cafes, breweries, bars, food based businesses and of course restaurants.  

The podcast is taking a hiatus. Those listening know that over 100 episodes have happened since Jun 2020. The new content is going to take a few weeks, but will be delightful and well worth it.   Check out episodes you havn't listened to so far.   

Maintaining equipment is like maintaining good staff. You can't avoid it, and you need to keep up with it! When you run a restaurant you are hopefully beyond the stage when you think you can do it all yourself. Maybe you are even beyond the belief that your staff should have monthly cleaning log that includes maintaining equipment. Like any good tool is remains good when you maintain it, and that may mean calling a HVAC company to set up a quarterly cleaning and maintainance plan; and a restaurant equipment company to set up a quarterly cleaning and maintainance plan. They will detect issues that will stop you from closing because a piece of equipment is down. It's an insurance policy that truly gives back.  Consider a quarterly plan. Penny wise, pound foolish as the idiom goes!          

How to staff a restaurant when shorthanded? This episode identifies not only hiring, but the necessary positive culture you want to nurture, and the ways to pay staff. It's necessary to have different practices for managers than for team members.  Applicants can be interviewed in zoom screenings and at Open Call. This may be an efficient method of hiring, and interrupts the flow of business less.  What owners pay servers and kitchen team members varies widely -- base pay, fixed or tip pooling are some of the methods. Knowing the living wage in your state is important to understanding what a staff member in grappling with financially.  Whatever methods you have in place for interviewing and hiring, we hope this helps you attract more good applicants and build a better team. 

Anna Kent of Tom Cat's Kitchen came on this weeks' episode to share the business she is building. She sells plant based individual meals that can be purchased at Farmers Markets and through a subscription service. She is also serving at Roots Market and Brewing Good Coffee Company. Find her at 32nd Street Farmers Market and Catonsville.  The conversation of why she serves plant based meals was filled with her discovery -- reading, living in harmony with the world, and her balanced approach that plant based does not need to be adopted by everyone. She shares that many of her clients like to have this plant based meal as a choice.  She is now a student in college, a decision made possible by the pandemic. She is studying Environmental Sciences and enjoying the process, even though both her business and her studies require her time and attention. This episode is an outstanding example of a person who set out with a goal and very intentionally has held to her original plan. If there are listeners out there that are curious about a similar path, of plant-based business, no brick and mortar business, a subscription meal business (without all the waste of meal services!) tune in and learn how this one woman chef has found her niche and is happy creating and being her own boss.   

Our interview with Owner Max Lents of Baltimore Spirits Co was filled with so much interesting information we created a second episode. Listen back if you want to hear the origin story This episode explores the other reasons to love Baltimore Spirit Co—their Shot Tower Gin, Green to Gold Brandy, three different amaros (and what makes each unique), their whiskey tour and their cocktail room. Wherever you are in the US—as a whiskey drinker or owner of a restaurant, if you  wish to purchase this line of spirits, reach out to Max Lents to learn more. Enjoy Listening....

Our interview with Owner Max Lents of Baltimore Spirits Co was filled with so much interesting information we had to turn this into two episode. Our first episode dives into the early days at Baltimore Spirits Co — finding their niche, financing a dream, and becoming the first rye distillery in the second generation of rye distilleries in the state of Maryland. Their attention to the process of distilling will delight you, as will their nerdy search for the history of rye whiskey. This led the three owners — Ian Newton, Max Lents, and Eli Breitburg-Smith -- to create Epoch Rye. Not only did it raise interest among whiskey and rye whiskey enthusiasts in Baltimore; Epoch Rye gained national attention by winning Double Gold Medal winner at San Fransisco World Spirits Competition at the time of their original release. Enjoy Listening Designer spirits from the heart of Baltimore MD at Baltimore Spirits Co -- check out their website  So many outstanding cocktail videos and just great posts on IG Want to order? Want to know where to buy your owns spirits or take a tour? That'll be here for spirits and here for tours. 

Let's scoot back to the eruption of Mount Vesuvius in the year 79. Pompeii was buried under a thick layer of ash and lava. A thick layer -- 19 feet!  Pompeii is the world's oldest archaeological dig. It was a gem of a dig!  Archeologists began digging Pompeii in 1748. Because of this volcanic ash blanket, scientists were able to see, literally what people were eating and drinking the moment the volcano blew. Remember your World Civ class we learned about the intact frescos and sculpture. This exploration is how “fast food” counters were held in tact…They were called thermopolia. They were for the poor and working class. The rich were fond of parties in their home--as if a series of catering events.  One quick note. Several of Holy Guacamole's listeners say the history of hospitality, laid out, is giving them perspective. Perspective on how they run their business, how they craft their menu, and how they craft the experience a guest has. Feel free to share your thoughts and reflections in a review, or email me, Martha Lucius, directly. If you need to infuse a bit of ancient history into your modern day reataurant, bar or cafe, you know I am always up for a project. Reach out. I am happy to help today's founders and established restaurant owners. You are all doing remarkable work. 

It's summertime and this week is just a quick reminder of good episodes gone by!  Highlighted are episodes that I've loved doing and others that you have made popular.  Our podcast is now over two years old. If you are a regular listener would you hope over and review the show. When you post a review, it helps listeners find us. That means more restaurants are discovered for the amazing work they are doing. Support your local food businesses, whether it's a market, a butcher, a cafe, a popup, a foodtruck, cocktail bar and more. Wherever you are in the US or across the world, thanks for following what we do, and appreciating the amazing people serving you food.  Photo Credit: SV Images shownotes on:  MarthaLucius.com

Chef Mel aka Chef Chauncey is thee creative chef you wish you knew!  She has explored  many avenues in the culinary world both traditional and non-traditional. By nature Chef Mel prefes the thrills and challenges of the roads less travelled! She believes that "food is a universal language" and through food She strives to create opportunities for cultures to connect and learn from one another. Chef Mel opens up about her journey and gives us a glimpse into how she came to be the Chef she is today. Despite knowing she wanted to be a chef, college took her to Rochester Institute of Technology to study civil engineering where she quickly realized this was not her ideal career. Giving in to her intuition, after graduating RIT with a B.S in Hospitality & Restaurant Management, Chef Mel then attended Le Cordon Bleu Los Angeles, CA, and graduated in 2013.  From then on Chef Melanie has been fully submerged in the world of culinary arts. She has been a contestant on The Food Network's ‘Chopped' (season 32 episode 1). She served as the first Black Woman Executive Chef at Baltimore's Moveable Feast where she successfully created efficient systems/processes and managed food cost for medically tailored meals, all while creating  a dynamic environment and memorable volunteer experience at a non-profit.  Chef Mel has been a beloved guest on many news media outlets, an impactful chef instructor, and has judged numerous food competitions. SPOILER ALERT! Chef Mel has the Best story ever on the podcast: cooking and serving 90,000+ festival goers with a team, a small team, at Coachella! Yes, Coachella!   Currently, Chef Mel  is running her own business. Chauncey's is a culinary one stop shop offering: catering/private events, chef instruction for individuals or groups, and spice blends. She shares how 'Chauncey's' got its name, what it takes to run a business, hard work, and the direction she sees Chauncey's moving in. The best part of this conversation was when we talked about speaking her truth responsibly. Stepping up and sharing her opinion, for the very fact that hers is not the norm. She really is owning her identity as a chef, and as host I was delighted to see her brag and share the amazing things she has done, is doing and is yet to do!  Listen to hear where she's going, and feel free to order her spice blends here: https://www.eatmorechaunceys.com/shop  To learn more or inquire about the services she offers, visit the full website here: https://www.eatmorechaunceys.com/home  and of course follow her on IG here: https://www.instagram.com/eatmorechaunceys/  There is more to come, and I cannot wait to see it unfold!

Roger Beaudoin of Restaurant Rockstars sat down with me, Martha Lucius, and we had a deep and far reaching conversation. He is a restaurant consultant., known for tools and resources for restaurant owners who are ready to maximize their sales and profits Roger is more than a restaurant consultant. He is also a podcast host, and has owned several restaurants that boast solid revenue, good profit and strong teams. The two of us met through our podcasts. You'll get to hear how we both think similarly  on revenue, profits and people.  Listen for the academy and an app he created to help owners.  If you are an owner, you are probably busy dealing with your labor, food costs, services…okay, you're dealing with every little detail of your business. As a former owner, I know you are doing what you think you need to do. Just know that you do not need to do it alone. There are smart, engaged consultants and strategists like Roger and me who want you to have agency in what you are doing. We each do that in different ways. Remember, work smarter not harder. That's what got me to better revenue, better profits, and a fun and lively culture that is good for your team and your guest. 

We're continuing our journey of gastronomy with a reading about whiskey, from a newly published book called Make it a Double.  The author Shelley Sackier kindly agreed to a dramatic reading from her book, for Holy Guacamole. She was recently in Baltimore, at an event at Greedy Reads with Chelsea Gregoire. Chelsea added this book to our library at Church Bar and I was first in line to read it.  It's punchy, captures Whisky's incredibly history and it's craft. You'll hear her love of the drink too!   How does this little vignette about whiskey relate to your service in your business? Simply put, each item we serve, in hospitality is generally steeped in history. Alcohol comes in so many forms, each with elaborate histories. It may be hard to engage your customers with this level of geekiness. Some of you do pull that off, and good for you. But I'll say that many of us continue to be intrigued by gastronomy, and our love hospitality enough to be life long learners. Indulge in life long learning when you can and when you want to. Maybe it will seep to the top and make your restaurant, cafe, food truck or bar a little more curious and wonderful.

Here is the short history of delivery service around the world, which culminates in the US.   The business of delivering tiffin boxes in Mumbai started in 1890. It's called Dhabbawallah, when the Parsi and British communities living in Mumbai needed the convenience of a tiffin delivery service. A year earlier, in. 1889 a pair of Italian royals are widely considered to be the first pizza delivery customers. King Umberto and Queen Margherita recived a pizza from an ambition pizza shop as his way to popularize this new food item. It was one delivery, and build some interest in pizza delivery.  What followed in the US would be chinese food delivery, TV dinners, and the first guarantee of a timed delivery, with Domino's Pizza. More recently meal kits and meal delivery service expanded peoples food horizons with lesser known cuisines.  While this episode may seem out of place among all the first hand interviews with owners, chefs and industry folks, it really is not. Over and over Martha Lucius works with clients on their particular brand, knowing the history and the stories behind a niche proves to be a way to translate your business for your customers. Delivery services may not be new, but each owner can acknowledge it's impact on profitability. Do what's good for the health of the business and your teams. 

We are exploring culture in an effort to find the ancient crafts that continue today in hospitality! Ancient Greeks believed that the gods wanted them to be hospitable to visitors or else they'd be punished Ancient Greeks also believed that having the highest hospitable standards was also seen as a sign of wealth.. Exploring the origins of any one item can reveal so much of how it's role has changed or grown. The Spice Route allows for exploration and uncovering

This episode marks the second anniversary of Holy Guacamole. A short summer vacation seems perfect right now. More storytelling, but through the eyes of history. Join this esoteric history journey across the globe about restaurants, taverns, inns, bars and more. Ancient definition of fast food and fine dining.  Is this escapism? You bet it is! Frankly however you are connected to the food industry, hospitality or restaurant industry you are wanting and needing a getaway. So off we go!

Servant Leadership focuses on being proactive for the business and the team.  This episode defines reactive and proactive and zeros in on being proactive in your business by relying on the principals of Servant Leadership. It's a bit of philosophy, and a bit of pragmatic survival. Enjoy listening. 

SOKO Butchery is our third butcher on Holy Guacamole.  Chef Brad Feikert , chef/owner is nurturing his business in Takoma Park, MD with his own chef-led style. They are the only butchery shop for a 10 mile radius, where their following appreciates Brad's focus on animal welfare and sustainable farming practices.  That's a good thing since Brad has solid experience as a chef internationally, nationally, and now in DC's metro area.  The core of this shop starts with an impressive butcher's case — sellling beef, pork, lamb, poultry. SOKO is unusual as a butcher to also serve delicious sandwiches. Breakfast biscuits compliment their meat-egg-cheese sandwiches for the early birds. Brad mentions the Cubano, clearly a favorite for lunch. They have some complementary products — preserves and soon, some exotics. They do not have seating at this time, but that's a favorite topic for their customers. Remains to be seen if Brad's superpowers will include seats. Enjoy listening, and we'll even recommend that you stop in for a visit. Welcoming environment, amazing food, easy summer dinners await.  SOKO Butchery's Website

Holy Guacamoles mission is to support owners. Today's show we have on Chris Franzoni of EatmoreBmore shares his professional opinion about Social Media. He has his own account, and is familiar with content, social media's changing rules and emphasis.  Chris's underlying mission is to share and highlight positive messages for Baltimore restaurants. He shares ideas about the spectrum of styles social media can take on.  If you are hesistating, he advices to be active, and have a plan.  Here is Chris Franzoni's website. Chris Franzoni's IG.   Enjoylistening. Let us know what you find useful. We will be over in IG @holy_guacamole_podcast        

Cafe Culture Episode with Dear Globe Coffee.  LieAnne Navarro is an artist, roaster and community organizer at Dear Globe Coffee Beans are for sale at the cafe or by subscription -- sustainably sourced, and farmer direct, prioritizing organically grown beans, espresso drinks, and a wonderful food menu.  LieAnne skills as a cafe owner starts as an artist, and a barista, apprentice Hi 5 years ago roasting beans at Highlandtown roastery, High Grounds.  She's built a roastery in Mt Vernon for wholesale and retail, and opened her new cafe five weeks ago at 422 W. Mulberry Street. Her cafe includes an adjoining art space where Baltimore can look forward to music, visual art, sculpture and more. Her coffee knowledge is deep. She shares her recent journey to Special Coffee Association in Boston, which is now a global organization. Her presenation starts at 19 minutes of the video.  Call out to artist and community mentioned in this episode: sam christian holmes  collab with trinacria — a cannoli latte, in recognition of the Italian markets long and deep 112 year connection with Baltimore artists and community.  collaboration with Wheely Good Smoothies  at the 32nd Street Farmers Market Keffa Coffee is mention as a local resource for many cafe owners. Yirgacheffe video from a recent visit to Dear Globe Cafe is on our IG feed.  Enjoy listening and look for more Cafe Culture episodes on Holy Guacamoles' IG feed Website and IG