The Resilient Restaurant

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The Resilient Restaurant podcast focuses on the stories of restaurateurs and industry experts as they share actionable business tips, inspirational stories, and real-world strategies on how to survive and thrive during and after the pandemic. 

MarketMan


    • Mar 4, 2022 LATEST EPISODE
    • monthly NEW EPISODES
    • 24m AVG DURATION
    • 19 EPISODES


    Latest episodes from The Resilient Restaurant

    19: Restaurant Roadmap: Digital Strategies Disrupting the Restaurant Industry

    Play Episode Listen Later Mar 4, 2022 36:16


    ​​Meredith Sandland and Carl Orsbourn are co-authors of the new book Delivering the Digital Restaurant: Your Roadmap to the Future of Food, which explores the massive disruption facing American restaurants through first-hand accounts of food industry veterans and start-up entrepreneurs innovating the future of food. Combining sociological observations, rich industry data, and insider knowledge, Delivering paints a picture of how food is evolving and how leaders, owners, and operators can successfully innovate and meet the new consumer demands to capitalize on the opportunities ahead.Meredith Sandland spent two decades in consulting, corporate strategy, and restaurant development. After building 1,000+ restaurants as the Chief Development Officer at Yum! Brands' Taco Bell, Meredith observed that the on-demand economy was starting to affect restaurants. Meredith joined ghost kitchen start-up Kitchen United as employee #4 to create their business model, raise initial capital, and serve as the public face of the GV (Google Ventures)-backed disruptor. Carl Orsbourn led BP-owned ampm and its billion-dollar grab-and-go food and beverage offering across the brand's 1,000+ convenience retail locations. At BP, Carl obsessed over consumer convenience and transformed ampm's fresh food offerings to deliver record growth. In 2018, Carl joined Kitchen United to lead Operations, working with restaurant brands to reinvent an operating system that capitalized on the rapidly changing face of food delivery. Carl & Meredith created Delivering the Digital Restaurant's online companion, LEARN.DELIVERY, to help restaurants succeed in the digital economy. Learn. Delivery provides access to tools designed by leading experts that enable restaurants to chart their own path to digital maturity.

    18: Ghost Kitchens: Fulfilling Demand and Perfecting the Art of Delivery

    Play Episode Listen Later Feb 11, 2022 26:26


    Michael Liu has over 15 years of F&B and food-tech experience. Prior to joining JustKitchen he held the role of Head of Commercial for Deliveroo in Taiwan and prior to that, he was COO of Supreme Café Group and Director of Operations for Waves Coffee International.

    17: The Secret Sauce to Building a Successful Business

    Play Episode Listen Later Jan 26, 2022 26:37


    Nick Bogacz is the President and Founder of Caliente Pizza & Draft House, a bar-restaurant located in the Pittsburgh region. ​With over 20 years of experience in the industry, he opened his first location in 2012 and has grown quickly to the 5+ locations today. Bringing in a gourmet chef as his top pizzaiolo, Caliente's pies have received national and worldwide acclaim, including the World Championships at the Pizza Expo for three years in a row and The Best American Pizza at the World Pizza Championships in Italy. Nick is also the author of the book The Pizza Equation: Slicing Up How to Run a Successful Pizza Enterprise and podcast host of the Business Equation Podcast.

    16: Restaurant Technology: A Guide to Understanding and Navigating the Market

    Play Episode Listen Later Dec 22, 2021 23:06


    Nadav Solomon is the Co-Founder and President of Tabit Restaurant Technologies, a cloud-based point of sale and tableside ordering system. Nadav ​​was a former Lieutenant commander for Israeli Navy in charge of all command and control systems and before studying biotechnology and food engineering. He co-founded Tabit in 2014 with Barry Shaked.

    15: From Mechanical Engineering to a Pizza Franchise with Shahpour Nejad

    Play Episode Listen Later Dec 3, 2021 26:41


    Shahpour Nejad immigrated from Iran to the USA at 16 years old where he attended high school and college. During his college years, he began working at a local pizza restaurant where he gained a passion for the pizza business. Although Nejad earned a bachelor's degree in mechanical engineering, he decided to pursue his love for pizza and opened Pizza Guys with his partner, Reza Kalantari. The company has grown from a single store operation opened in 1986 to over 75 locations in three states. 

    14: Why You Can't Do It Alone and Don't Have to with Matt Rolfe

    Play Episode Listen Later Dec 1, 2021 26:37


    Matt Rolfe is a coach, speaker, bestselling author, and entrepreneur who mentors the top 10 percent of the hospitality industry in unlocking their true potential. With a primary focus on personal development, Matt enables high-performing leaders to build unified teams and effectively delegate responsibilities for maximum growth. He is the founder of Results Hospitality and Westshore Hospitality Group, where he has worked with hundreds of leadership teams throughout North America. Beginning his career with companies like Bacardi and Labatt/Anheuser-Busch, Matt is an industry expert dedicated to helping leaders examine the human element of their business and execute effective team-building strategies unique to their needs. Matt lives in Toronto with his wife Lindsay, their two children, and their golden retriever.  

    13: Leading by Inclusion: 10 Tools You'll Need in and out of the Kitchen

    Play Episode Listen Later Nov 15, 2021 21:00


    Executive Chef Joshua Karther brings years of experience to Hyatt Lodge Oak Brook. Born and raised in Kansas City, Missouri, Chef Karther graduated from Northland Career Center with a degree in Culinary Arts in 2002. Chef Karther joined Hyatt Lodge Oak Brook as Sous Chef, moved up the culinary ladder and was appointed Executive Chef in 2021. With each dish he creates, he strives to be innovative and cutting-edge, providing guests at Hyatt Lodge Oak Brook with an exciting and ever-changing culinary experience. Outside of the restaurant, Chef Karther volunteers for Feed my Starving Children in Naperville, IL, a nonprofit dedicated to feeding children and empowering communities, and a cause close to his heart. 

    12: The Hot Rise of Authentic Nashville Hot Chicken in Los Angeles

    Play Episode Listen Later Oct 29, 2021 21:29


    Shawn Lalehzarian is the Co-Founder and CEO of The Red Chickz, a Nashville hot chicken concept based in LA. He started working in the restaurant industry as a dishwasher and moved up the ranks as a server and cook before landing a management position. Because Shawn saw firsthand how each role in the restaurant operates, he has gained strong leadership skills and management strategies that has led The Red Chickz to become a fierce competitor on the West Coast's Nashville hot chicken scene.

    11: People Over Profit: Leading with Intention, Customer Transparency, and the Timelessness of Breaking Bread

    Play Episode Listen Later Oct 15, 2021 22:17


    Mark Canlis joined his family's restaurant, Canlis, in 2003 after graduating from Cornell University. He officially took over the company with his brother, Brian, in 2007. Since then, they've continuously worked towards putting other people first and understanding what it truly means to turn towards one another in hospitality. This pursuit is what has allowed them to successfully pivot more than a dozen times during the pandemic. Canlis has received 22 consecutive Wine Spectator Grand Awards, has been nominated for 15 James Beard Awards, and won three James Beard Awards.

    10: From Finance to Fresh Smoothie Bowls: How Andrew Pudalov Overcame Challenges and Franchised a National Concept

    Play Episode Listen Later Aug 19, 2021 24:39


    Andrew Pudalov founded Rush Bowls in 2004 after deciding to leave the hustle and bustle of New York's financial scene to pursue his dream of creating a healthy, fast-dining restaurant that fueled people's lives with honest ingredients and delicious recipes. As a result, Rush Bowls was born in Boulder, Colorado, offering meals crafted from the finest fruit, topped with granola & honey, and blended with protein, vitamins and other nutritious ingredients that taste delicious while promoting a healthy lifestyle.

    09: Spreading Happiness One Gourmet Pop at a Time with Cliff Kennedy

    Play Episode Listen Later Aug 4, 2021 24:10


    In 2018, Cliff Kennedy turned his love for an afternoon popsicle with his children into a side business by becoming the owner of Gulf Coast Treats. Frios now has franchise locations in Mobile and Baldwin county. He sought out well-connected investors, hired diverse team members, and identified strategic partners to acquire the full company.

    08: From Catering to Criollas: The Comeback of Comfort Food with Mario Vivas

    Play Episode Listen Later Jul 19, 2021 19:07


    Mario Vivas is the founder and owner of Criollas, an authentic Argentinian empanadas restaurant located in New York City's Columbus Circle in the Turnstyle Underground Market. Vivas founded Criollas in December 2020, using inspiration from his grandmother's family recipes. Vivas lived with his grandmother, Stella, in Buenos Aires,  while attending college. During this time, he began making empanadas alongside Stella, learning how to perfect the family recipes which are now staples of the Criollas brand, carrying on an Argentinian tradition.  Vivas founded Criollas in the midst of the COVID-19 pandemic with the aspiration to bring his Argentinian culture to the United States. He, like so many others in New York City, faced the difficulties of the pandemic with determination by honoring his heritage and overcoming adversity while one of the largest cities in the world closed for several months.  Known for his big smile, Vivas attended dental school in Buenos Aires - during which he lived with his grandmother - ultimately moving to New York City where, like many ‘new' New Yorkers, he held several contract jobs at one time. Ultimately, he realized his true passion was food, as it was a large part of his culture, roots and family background. Five years later, Vivas started his own catering company, working with large corporate clients across the city. Due to the COVID-19, Vivas' catering company had to close its doors. He quickly pivoted, offering private catering for some of his former clients and his business grew through word of mouth. It is then, that the idea of Criollas was born, when he realized his private catering clients enjoyed his empanadas the most. Criollas was born from his grandmother's traditional Argentinian family recipes, highlighting the country's clean and delicate flavors, textures, and aromas that now fill the Criollas kitchen. Vivas enjoys traveling back to Argentina regularly to visit his family and friends. He is currently working on growing Criollas' to bring comfort food to people's homes across the country. “Empanadas are a food that brings people together - I want Criollas to help bring people together again,” Vivas explains. “Empanadas have always brought every social class together in Argentina. It's considered the "popular food": no matter your background,  this belongs to everyone. 

    07: Just in Time: Why Solidifying a System in Your Restaurant is Key to Recovery

    Play Episode Listen Later Jun 21, 2021 21:33


    Mark Kelnhofer is the President & CEO of Return On Ingredients, international speaker, hospitality educator, and author. With a managerial accounting background, he covers numerous topics about recipe costing, menu engineering, and just-in-time (JIT) practices. He's the author of two books including "Return On Ingredients: Controlling Food & Beverage Costs To Improve Efficiency & Profit" and "The Culinary Pocket Resource of Yields, Weights, Densities & Measures".

    06: The Hybrid Ghost Kitchen Model: How to Navigate a Permanently Changed Landscape

    Play Episode Listen Later Jun 2, 2021 23:30


    Andrew Martino is the Founder/CEO of Ghost Truck Kitchen, a private label multi-brand hybrid ghost kitchen, inspired by food trucks and optimized for takeout. He was formerly the Director of Operations for a San Diego-based restaurant group as well as the GM for several restaurants on both coasts. He has spent the last six years as a consultant and analyst in future food trends and operations.

    05: How to Build a Brand in a Snapshot: Instagram's Appeal, Board Games, and Emerging Tech

    Play Episode Listen Later May 24, 2021 27:31


    Cary Mosier is the owner of Cafe Gratitude and Gracias Madre, a group of leading family-owned organic plant-based restaurants based in California. Cary has been running operations for 17 years, growing to eight locations.

    04: Digital Restaurant Marketing in a Post-Pandemic World: Building Relationships and Maintaining Trust

    Play Episode Listen Later Apr 30, 2021 21:22


    David “Rev” Ciancio is a Hospitality Marketing Consultant, and customer and technology evangelist with more than 20 years of experience in B2B digital marketing and business development, specializing in hospitality marketing, content, local SEO, reputation management, and influencer marketing.

    03: Dealing with Adversity: Making Tough Decisions, Quick Pivots, and Pandemic Partnerships

    Play Episode Listen Later Apr 13, 2021 20:45


    Desi Saran is the Founder and CEO of Sweetberry Bowls, a healthy, fast-casual concept based out of New Jersey. Since its founding in 2017, Sweetberry Bowls quickly grew to 20 restaurants across the United States including units across South Carolina, North Carolina, Virginia, and Pennsylvania.

    02: Does Your Restaurant Model Still Work? Candid discussions with Bret Thorn

    Play Episode Listen Later Apr 13, 2021 24:21


    Bret Thorn is Senior Food & Beverage Editor of business-to-business publications Nation's Restaurant News and Restaurant Hospitality with responsibility for spotting and reporting on food and beverage trends across the country as well as guiding their overall F&B coverage. He also hosts a biweekly podcast, In the Kitchen with Bret Thorn.

    01: Chasing Dreams, Leading with Humility, and the Art of Chocolate with Alexandra Clark

    Play Episode Listen Later Apr 13, 2021 19:31


    Alexandra Clark has dedicated her life to the art of chocolate, traveling the world and studying her craft as an economist, confectioner, and retailer. With $32,000 from a taxi accident that she was in, Alexandra opened up Bon Bon Bon in the heart of Detroit, Michigan. Bon Bon Bon creates “good goodies”, believing that good people deserve good chocolate.

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