Podcast appearances and mentions of bryce gilmore

  On this episode of the Spoon Mob Podcast, Ray chats with chef/owner Bryce Gilmore of Barley Swine, Odd Duck, Sour Duck Market + River  Field Farm in Austin, Texas. For more on chef Bryce Gilmore, visit spoonmob.com/brycegilmore and follow him on Instagram @bryce_gilmore, @barleyswine, @oddduckaustin, @sourduckmarket + @river.field.farm. Visit barleyswine.com for menu details + reservations. Visit oddduckaustin.com for menu details, reservations + merchandise. Visit sourduckmarket.com for menu details + online ordering. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), Facebook (@spoonmob1) + TikTok (@spoonmob). Audio editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

This week, Host Chris Jacobs continues The Shift List's feature on music and restaurants in Austin, Texas with Mark Buley, Chef and Partner at Odd Duck and Sour Duck Market. In 2009, Bryce Gilmore opened a food truck, the Odd Duck Farm to Trailer, with his brother in South Austin. The trailer featured dishes utilizing fresh and locally-sourced ingredients, which was still something of a novel idea at the time, and it became the cornerstone philosophy behind all of their endeavors moving forward, including the eventual brick and mortar version of Odd Duck and the more casual Sour Duck Market. Mark Buley, originally from a small town in Wisconsin, journeyed to Austin in 2012 to partner with Gilmore in anticipation of Odd Duck opening as a brick-and-mortar restaurant. The pair have been working together ever since, and in the last decade, the Odd Duck collective has become a staple of the Austin food scene — fun and interesting, not too serious, and done well. Perhaps more than any of the restaurants recently featured on The Shift List, Sour Duck Market is intentionally communal. It's a bakery, cafe, coffee shop, outdoor patio, and multi-service kind of place that's designed for customers to stay a while. Sour Duck and Odd Duck are both open for curbside pickup as things in Austin still move to fully open up during the coronavirus pandemic; listening to this conversation is a reminder of how much we've temporarily lost and have been taking for granted, but it also serves as a hopeful promise of what we'll get back when the time is right. In the meantime, if you want to bring the Sour Duck ethos into your own home, order a copy of The Odd Duck Almanac, a recently-released, annual cookbook/magazine-style publication that's as true of a representation of the restaurants as you can get while we wait for everything to reopen.

Today's guest is Chef Bryce Gilmore, chef and owner of Austin favorites Barley Swine, Odd Duck, and Sour Duck Market. We sit down at Odd Duck in Austin and chat about his culinary background and growing up around food, the origins of Austin's food truck scene and how he started the famed Odd Duck trailer, initial success and the subsequent openings of Barley Swine and Odd Duck, being nominated for 7 James Beard Awards and the impact that has on his team, and what's on the horizon for Chef Gilmore and his growing restaurant group. Enjoy.

Hailing from Wisconsin, Mark David Buley is graduate of The University of Wisconsin-Stout and the Culinary Institute of America Hyde Park. After his formal education Buley went to work at the Montagna Restaurant at the Little Nell Hotel in Aspen, where he met future business partners  Bryce Gilmore and Sam Hellman-Mass. In 2012, Buley joined past colleagues to Open The Odd Duck. In 2018, Buley and partners opened their most recent project Sour Duck Market, the teams first crack at fast-casual. Show notes… Favorite success quote or mantra: "Your future depends on many things, but mostly you."  In this episode with Mark Buley, we discuss:  Understanding that life doesn't get easy, and that if you want to be successful you need to accept that, and then start crushing obstacles in your way.  Why successful people in hospitality often did very poorly in school.  The benefits from culinary school.  Why you need to take risks before you're ready; you'll never be ready.    Coming together with a common goal and vision.  Keeping calm, cool, and setting the example for your team.  Showing your team how much you care for them with your actions.    Surrounding yourself with people who make up for your shortcomings.  How the team for the Odd Duck came together.   Working things like non-compete clauses into your partnership agreement.  How to keep your team driven and motivated.   How to approach someone in a non threatening way if you believe that are under motivated or underperforming.  How to transition from focusing on one location to two locations.  How important it is to have someone on your team on the pulse of your finances. Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Curiosity What is your biggest weakness? Attention span.  What's one question you ask or thing you look for during an interview? Find out if they're are a team player or not.  What's a current challenge? How are you dealing with it? Finding way to keep his team motived and focused on the vision.  Share one code of conduct or behavior you teach your team. Always help the dishwasher.  What is one uncommon standard of service you teach your staff? Service extends beyond the guests and to your team.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Start with Why: How Great Leaders Inspire Everyone to Take Action.  What's the one thing you feel restaurateurs don't know well enough or do often enough? They don't take care of local farms.  What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast.  Hotschedules. Google Drive.  If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Food and hospitality are always improved by care from the source. All great restaurants are a product of their place and time. Embrace it.  How you treat people is everything.  Contact info: barleyswine.com oddduckaustin.com sourduckmarket.com @oddduckaustin @barleyswine @barelyswine Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Mark Buley for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!  

Hailing from Boston, MA, and a Graduate of Boston University Questrom School of Business,  Sam Hellman-Mass has previously worked at the Montagna Restaurant at the Little Nell Hotel in Aspen, where he met Bryce Gilmore and later moved to Austin and helped him open Barley Swine, and Odd Duck. Under Hellman-Mass's leadership, The Odd Duck received much acclaim. With this success in his back pocket, in 2017 Hellman Mass broke off on his own to open Suerte, a Mexican restaurant specializing in house-made masa . Just this past year Suerte was one of 50 Nominees for Bon Appetit's "Best New Restaurant." Show notes… Favorite success quote or mantra: "If you do what you love and what you're passionate about, you'll always end up finding the most success." In this episode with Sam Hellman-Mass, we discuss: How to follow your passion. Going after what you want, head first. Making the most of your job experiences by asking questions, being curious, and constantly creating learning opportunities for yourself. That when you take the time to be the teacher you eventually become a master. How to balance being a boss and a friend with relation to your team members. When managing relationships, coming from a place of caring. How working hard doesn't only create opportunities, but it also improves your skill, making you even more valuable. Having a way to settle disputes in a partnership. It could be a system or a personal that determines the final outcome. Advice for managing partnerships. Advice for managing team members. How you'd be surprised at what people would be willing to share with you if you show an interest in them and what they're up to. Focus on being the best at one thing. Have a "Unique Selling Proposition". Be mindful of the story you are telling on your quest to be the best. Use that story to develop your brand. Build a restaurant where you have roots. When making financial decisions for a restaurant, keep them simple. The benefits of being empathetic, open minded, and considerate of other peoples feelings and thoughts. Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.  BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Following his passion. What is your biggest weakness? Being annoying. What's one question you ask or thing you look for during an interview? Will this person still be here when it gets tough? What's a current challenge? How are you dealing with it? Trying to keep his people happy. He's combating this by constantly asking his people what they want/need. Share one code of conduct or behavior you teach your team. Be nice to people. What is one uncommon standard of service you teach your staff? Try to make it a "yes." What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table: The Transforming Power of Hospitality in Business.  What's the one thing you feel restaurateurs don't know well enough or do often enough? Take a day off. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Hotschedule's Messenger Board.  If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? A good meal always starts with good ingredients. Serving food that fulfills you, first. Be nice. Contact info: suerteatx.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Sam Hellman-Mass  for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Guest: Fabrizio Jorio Fili Prop Trader Record Date:  3/20/18 Listen on —> iTunes Listen on —> SoundCloud Topics: How Fabrizio got started in the Financial Industry Trading Price Action Technical Tools for Futures Trading Futures Trading vs Stock Trading Rapid Fire: Q. What Trader has influenced your life the most and why? A. Bryce Gilmore & Larry […]

We recently hit up Austin's new food and music festival, Hot Luck, where we caught up with Chef Bryce Gilmore. At the core of Bryce's cooking is his deep commitment to showcasing local ingredients and farmers. This philosophy is on full display at his widely acclaimed restaurants, Barley Swine and Odd Duck. And Brooklyn's HNRY FLWR--the creator of "The Message"--joins us in-studio for a live performance and preview of his upcoming debut EP, FLOWERAMA (Paper Garden Records).

Dapper J and Bobby G team up with the host of Beamen and Tree show to discuss all things NBA Finals. From the matchups, to the X Factor, to ultimately the predictions. We also discuss some of the hottest albums of the year in our opinions. So press play and see if you agree with our takes. Music Played 1000 Jumpers Theme by KP Marino (@KPMarinoo)FWDS by Dat Boy Piph featuring Antion Scales (@piphany_93 @AntionScales)The Potion by Bryce Gilmore (@brycegilmorems)Social MediaTwitter: @1000_jumpers, @DapperJ & @BobbyGeorge413Instagram: @theonlydapperj & @bobbygeorge413 See acast.com/privacy for privacy and opt-out information.