Podcast appearances and mentions of Danny Meyer

Re-releasing a DAT listener favorite! Dr. Lewis Chen is aboard the Dental A-Team! Dr. Chen has become an extremely successful dentist in a short amount of time — like, 10-practices-in-two-years successful. He shares with Kiera what he did differently to find his success, including utilizing the right resources and committing to a schedule. Dr. Chen and Kiera also discuss the difference between work and luck, things that went well, and pitfalls he wishes he'd avoided. He also shares life hacks, his best tip for delegation, and how to elevate teams. Episode resources: Subscribe to The Dental A-Team podcast Schedule a Practice Assessment Leave us a review Transcript: Kiera (00:05) Hey everyone, welcome to the Dental A Team podcast. I'm your host, Kiera Dent, and I had this crazy idea that maybe I could combine a doctor and a team member's perspective, because let's say dentistry can be a challenging profession with those two perspectives. I've been a dental assistant, treatment coordinator, scheduler, pillar, office manager, regional manager, practice owner, and I have a team of traveling consultants where we have traveled to over 165 different offices coaching teams. Yep, we don't just understand you, we are you.   Kiera (00:14) Because face it.   Kiera (00:34) Our mission is to positively impact the world of dental. And I believe that this podcast is the greatest way I can help elevate teams, grow VIP experiences, reduce stress, and create A-Teams. Welcome to the Dental A Team Podcast. ⁓   Team listeners, this is Kiera and you guys. Today is a pretty special day. I have a dear friend. We have chatted so many times. He is a rock star on Instagram. If you do not watch his channel, you definitely need to. And he's just one of the coolest people that I feel is a great inspiration. He's been able to do what a lot of other offices have not been able to do. So I'm so jazzed to bring on Dr. Louis Chen. How are you today, Louis?   Dr. Chen (01:14) Good. Thanks for having me. It's always a pleasure. It's been so long since we've been actually meeting in person. think the last time was in 2018, 2019.   Kiera (01:23) I Because I saw you I think first, was it Paul Goodman's event, the dental nachos? I think that's where we first met.   Dr. Chen (01:30) Yeah, yeah, yeah. I mean, that's when I saw Mark in person for the first time and then I saw you for the first time, but I've known about both of you, you know, from some years back. So it's about time. Almost fangirling at the time. I'm fangirling now still.   Kiera (01:43) So.   Well,   you're so kind. You just you inspire me. So I am so jazzed. Kind of take our listeners. I know a little bit of your journey, but gosh, you have done some impressive work since 2019, only in 2021. And in the middle, we had COVID. So kind of just walk our listeners through just your back history, your backstory of how you even got to being a dentist, what kind of inspired you to become one, where you're at today. Just kind of give people your quick bio on you.   Dr. Chen (02:13) Quick bio, so okay, I'll give myself a short version. So I started in college with an economics major to which I graduated with that degree. And during that time in sophomore year, I remember interning at dental office and my parents liked the arts, liked the sciences, tried dentistry and I did. since that time, I shadowed a dentist and he was very,   I was very shy guy. He's like, listen, you should spend some time learning about patient care. Just learn about patients. Don't think about the dentistry. Dentistry will come. go to school for that. School doesn't teach you how to speak to people. ⁓ then later I focused a lot of my time doing it. And I realized in New York City, the crux of New York City, dentistry is not cheap. It's an expensive commodity. part of that   you when I sat there, realized like, you know, patients who've had a great time when they checked out, they had to build a pay, it's usually not as exciting.   Kiera (03:21) It's true   Dr. Chen (03:23) Yeah, so I had I was sought out on mission. said, well, you know, why in New York City is very saturated? Why should I be perpetuating that sort of, you know, that the stereotype of dentistry, dental work to be expensive? So I sought out a vision and said, you know what? I love dentistry. I want to provide good quality care. It's like, social hour, happy hour, every day, every hour. But why can I just make it a little bit more affordable?   than my neighbor, neighboring dentists. And I wanted to provide exceptional patient experience and exceptional patient care, the dental care, so on and so forth, the whole camera things. And then I said, know what? I want to do on a scale. I want to at least have five offices by the time, and I want to achieve that. And I was 19 at the time.   Kiera (04:13) Haven't even gone to dental school. You're like, here's the vision. This is what I want. And let's make it happen.   Dr. Chen (04:18) Yeah, and that's exactly what I mean, through dental school, wasn't my vision. My vision was to be an exceptional provider, which is kind of still falls into my core values when I first started. purpose behind what I do is just, know, making, helping as many lives as, you know, impact as many lives as possible through this journey. then now fast forward, you know, I went to dental school, did right residency. And then 2019 to 2021, my partner and I   which is who I met in dental school. was my professor at the time. And since then I've got all the new partners we just started to build and from two locations and now in 2021, hopefully by the end of 2021, we'll have 10.   Kiera (05:02) You guys heard that right. That was 10. So, you know, 2019 to 2021, 10 practices. It's pretty impressive, Louis. And what I love, ⁓ you and I are very aligned. Our mission at Dental A Team is to positively impact the world of dentistry in the greatest way possible. And you also wanted to positively impact, ⁓ and change the way patients view dentistry. So I just love it. Louis, I think you're an inspiration to so many. So I'm going to like, let's get ready. Let's dive deep. Cause I'm sure people listening are like how.   How did you do it? It like, that's great. You had a vision when you were 19, you went to dental school. Sounds like you partnered up with somebody fantastic. And now here you are two years later and you've got 10 practices. So kind of walk us through some of the things that you felt helped perpetuate that and make it into a reality. You're also in New York. I mean, you got hit hard with COVID. I think you actually were one of the hardest hit places of all. I mean, massive growth, massive, massive change. And you're also like real chill. You are always like,   fun and engaging. also attend a ton of CE. You also have a personal life. So I'm a lot of people ask how and I'm always curious to know like very successful people, people who just I feel like and sometimes it's weird to say like successful people because you're like, I'm just Lewis, like I'm just this person. But it's like you do things differently. You are a different breed. Everybody else has the same opportunities in life, but you do things differently. So what are some of those things that you feel like you've done differently to get to this state in your life right now?   Kiera (06:18) Your   Dr. Chen (06:29) That was a loaded   Kiera (06:30) It is a loaded question. That's why you're on the podcast, Louis. You can ask all the questions to you.   Dr. Chen (06:33) I   You asked amazing questions. I'm happy to entertain and I feel like I should be a better question asker too. To start, think to perpetuate is one is having the proper resources available to you and just committing yourself. I remember when I was in residency or whatnot, on top of being in residency, learning what I had to do and just kind of self-learning. I was listening to lot of podcasts and then eventually podcast was a huge learning experience because it's available. It's available and why not utilize it? Over time as you start building your sort of   operations business, I entertain, you know, just taking CEF. Actually, one of my team members, couple of my teams are infatuated with you, Kiera, by the way. They love you. They're like, Oh my God, I wish I could be Kiera. I'm like, you should.   Kiera (07:19) When I come to New York, I'll be there in December, let me know, we'll hang out, be a time. It'd be a fun surprise list, we should definitely like off air, come up with a surprise, it'd be real fun.   Dr. Chen (07:30) Yeah, it's it's it's I do send a lot of information you send out to your newsletters are fantastic. So again, actually reading the resources are provided. I know sometimes people just kind of sift through and kind of toss it away. But I should sift through it and I say, well, I'm going to forward to the appropriate team members so I can elevate them. Right. So one of the just, you know, being the good filter of resources is one of what you do is committing yourself to a schedule. Right. For me, like I'm always an early bird now, like   5 to 35, 45 wake up. I work pretty much all day, like nonstop and it's hard to get a hold of me. I'm always bouncing around offices. And I what gets me going is really just that commitment to purpose, which I think that people don't focus so much on. And when they go into dentistry, it's that purpose. I still stand by what I want to achieve when I was 19 till now, which is basically just continue to drive and push for great, great things, you know, and over time it, you elevate yourself.   and you realize you just start to grow in size, expand, you need to have a belief system. And it comes first, which is, know, what's your core values and really just redesigning everything that you do. So ⁓ that gets me going. I wake up in the morning, I have a purpose behind what I do. ⁓ I have my own personal core values that I abide by. ⁓ And there's nothing better than that.   Kiera (08:51) I love it. I love it so much. And Lewis, of course, I'm going to dive in deeper. think a few pieces I pulled from that is one, it sounds like you're very, ⁓ let's say like regimated, like, you know what you want to do in life. And I found that when I talked to successful people, it's one of my favorite things about the podcast is picking people's brains. ⁓ Tony Robbins has a quote that I love and it says successful people ask better questions. So it's like, what is that routine? Like you have a morning routine, you wake up at certain times, you're very much dedicated to a purpose, something beyond you.   Because like when those hard days come, which they will always come, it's pulling back to why are we doing this? What is the why behind it? So I love that you, started first with that. I also love that you mentioned you filter through the resources that are available. You're right. This podcast is free. Like people can download it, listen to it. We put it on for free and we bring on really awesome guests. also like our newsletters are written by our consultants and I check all of them, make sure there's awesome facts, tangibles in there. It's not just a newsletter of like   But it really is, but also filtering through like what is that best information? So I love hearing that you actually take the time to read through it. Be systematized in how you operate. So I'm going to dive into like, what do you feel? Cause I feel like I was given the golden spoon of success meeting Mark Costas. Like I will say that again and again and again, just like proximity is power, right place, right time meeting people I connected in, I helped an office grow exponentially. They connected me with Mark Costas, had the whole DSI experience. It was amazing.   Kiera (09:56) but you're also very   Kiera (10:18) perpetuated Dental A Team, learned a ton, but like that was a strike of lightning, but I don't think it was just pure luck. think right place, right time, also looking for opportunities. So for you, what were some of those opportunities again, cause I hate when people say it was just luck. I'm like, yes, did I get a really lucky golden card out of heaven? Absolutely yes. But I also think there was a lot of preparation that came for it. So what were some of the things you feel like you've been, you've done well that has kind of propelled you to be able to do 10 practices in two years?   Dr. Chen (10:46) To your point, know, like I do say it's a part of luck, but I think it's a little bit of understanding whether the luck is presented to you. Because sometimes people, there's plenty of opportunities that presented it. And sometimes we just don't visualize it to be a luck. know, for me, I was really hard. You I worked hard and I graduated early from dental school, but I was the only guy who worked till the very, very end. Even though didn't have to, I still wanted to work.   didn't take the vacation that other people did. I just really wanted to be the absolute best at what I did and be comfortable with it. And my partner at the time, my professor at the time is a prosthodontist. So he's very detail oriented. He had his eyes on me, like this hard worker, great with people, loved dentistry, good clinician. And I had a vision, know, him and I sat down and he said, what are your goals? Because he wanted to hire me as an associate. What are your goals? What do you want to do?   And then as soon as we got off that dinner, I remember it was December 2016, something like that. He was just like, what if I want you to work with me? Like not just work with me, like work, build something with me. I'm like, what's going on? And I didn't went to residency and I was like, all right, cool. I'll continue to do what I had to do. ⁓ But I continued to revisit and commit to my, that luck and opportunity. ⁓   Again, I think to that point, I think we have to understand that we have to our best self out for us every day because if you're not performing optimally, yeah, sometimes people perceive, you know, under performance is not optimal performance. And I'm going to deliver, you know, if an interview falls short, you know, like what I have to do, that's the first impression, right? ⁓ So I definitely think that we have to be on A game all the time for sure in order to, and then...   Once you hit that point, critical mass like a games always your game.   Kiera (12:38) That   becomes your new standard. That's where it is. That's your baseline.   Dr. Chen (12:41) That's the baseline. Did I answer your question, Tyler? There's another loaded question. So I was like,   Kiera (12:46) It   was a loaded question, Lewis. I just like to pick people's brains of like what it sounds like if I were to recap it in a way, it's almost as if I feel like you put in a lot of hard work, hustle and grit. And I think that that's important. I love the picture. I'm sure a lot of us have seen it of the ballet slippers. Like there is a ballerina on point and one foot's in the ballerina slipper and the other foot is this like cut up bloody hot mess. And it says everybody wants success, but they often don't realize what it takes to get there. And   I think about, like, I just heard a lot of that hard work, that grit. You also had a vision and you were very committed to it. So I think about team members, I think about practice owners of what is that vision and are you actually committed to it? Are you a fair weather fan or are you like ride or die? I will achieve this goal. And I hear a lot of conviction, but also because of that conviction from you, Louis, I feel like it also presented you opportunities that might have otherwise passed you by. This professor was looking for an associate.   ⁓ You had proven yourself to be this very successful student. So they were looking, there was an opportunity sitting there. You didn't even know it. I tell people often, I groom people. I watch people before they even become in leadership. My husband was groomed for about four years before he was taken into leadership. Had no idea it was happening, but people are constantly watching. There are opportunities always around us. It's just, like you said, who are you presenting day in and day out? So I love that. I love that.   Kiera (13:51) And a lot of times I   Kiera (14:11) And I hope other people are listening and realizing it's not just a stroke of luck. Being your best self, having that baseline continually, that's what's gonna set you up for opportunities that you may have otherwise missed. next up, professor, decide you're going to become partners. You're gonna take this on, you finish up residency. So I also love that you equipped yourself with the skills and tools you needed. So if it didn't work out with your professor, all eggs were in that basket. You're like, with you or without you, I will do this. And I like that you did that.   Kiera (14:15) It is literally.   You and   Kiera (14:40) So then what are some of the things you felt you and your partner did very well from the get go? Cause I also feel a lot of success comes from pivoting quickly, learning from your mistakes very quickly. So what were some of the things you felt at the beginning you guys did really, really well, and then I'm going to pivot to mistakes. But right now, what are some of the things you felt like that set me up for success exceptionally well in the beginning?   Dr. Chen (15:03) Well, I think they keep an open mind and think that having the clear expectations of one of each other is important. As we continue to grow, we add more to partners too. We've been again, it's awesome to have different. we, we, we may get very clear what our strengths are, stay in your lane kind of thing. My partner is great with the financial aspects. I'm great with, well, I'm not great with system, but I like systems.   Kiera (15:26) I can tell you wake up at a certain time, the process, I got the vision, you're good.   Dr. Chen (15:30) Yeah, the gaining writing it, the process, the system, putting it in place, organize, that's the hard part that he doesn't take care of. But that's what I do. The one thing that we did do well is we talked about where we want to what we want to achieve. I think that one of the things that he mentioned was, you know, what he's trying to achieve is not, you know, for the financial goals. His is very in line with mine, which is to provide exceptional care. So our core values were aligned. So at any given point.   I just know the decision that he suggests and makes ⁓ is for better, for good purpose or for the right reasons, not for any other intent. That was really important to us. ⁓ of course, you know, just building a lot of trust. I did throw a lot of my eggs in his back. And in fact, I did, threw everything in. have nothing. All my trust is all in. and, be, you know, be, be have the conviction to finish and, and strong.   And that's kind of where we stood. And I think that's what we did well. And we continued to grow. We weren't stagnant. We all, like my partner, he's 10 years my senior. So he's constantly in leadership classes because he needs to be a better leader. He wants to be a better leader. He takes the necessary classes to be a better leader.   He understands he's self-reflective and self-aware about how he presents himself to his team. And it rubs off on me. again, we learn ⁓ one also great thing is we embrace honest mistakes. We embrace the humility. Cause even if I made a mistake and I would, I would honestly tell them like, cause I'm looking my bad. I didn't think about this. I didn't think about that. Here's the outcomes. Like it's fine. Just, just don't do it again. Just figure it out. Put it on a sheet of paper, figure it out, do it again. And ⁓ that's, there's a lot of forgiveness in that process, which helped.   I oftentimes think that if there's no open communication to allow for humility, ⁓ people get, you know, they're probably get stuck with within their own confines. ⁓ And I think that's something that was really beneficial for us.   Kiera (17:38) As you guys look back on 2021, how was it? Was it your best year? Was it a year you could have done a little better? And as you're looking forward to 2022, what type of a practice and a person do you want to be? Well, guys, now is the time to take massive action and to have the life and the practice you've always wanted. Dental A Team Platinum is where it's at, guys. We focus on system development. That's right, top to bottom. Team development, growing leaders, growing you as a person, making sure you're balanced, that we have happier teams.   And we also ensure that your practice is profitable, teaching you how to be business. So if you're looking to enhance your practice, take it to the next level. You yourself want to grow. Now is the time. Dental A Team platinum. We fly to your practice. Most of our offices see a 10 to 30 % increase in revenue, reduction of stress, happier teams, better patient experiences. So if you know, you want to rocket launch yourself into 2022, don't wait guys. We are only taking on so many platinum practices because we physically fly to you. So email us today.   Kiera (18:09) Abby.   Kiera (18:34) Hello@TheDentalATeam.com and you better believe we have something special for you end of year offices. So be sure to reach out Hello@TheDentalATeam.com. Remember you're only one decision away from a completely different light.   Kiera (18:37) So   Gosh, so many good takeaways because I think so many people have partnerships that actually don't go well. And so helping to see you guys were in your lanes, you also had complimentary skillsets to one another. I think that that's actually amazing that you figured out stay in your lanes. And then there's the honest mistakes, like that happens. I tell everybody like fail successfully. And I also love another quote, like there are no failures. There's just results. Like what happened? Why did it happen? Like let's learn from it so it doesn't happen again and move forward.   And when teams and partners feel that they can make those mistakes, there's so much freedom. Like the rules and the boundaries are all open. You can have anything. There's massive creative success and openings and ideas that can come because you feel very, very free, I guess, to make those mistakes. You know you're gonna be accountable to it, but there's nothing wrong in not having it go exactly as planned. So I'm not gonna pivot, Louis. Like you've been so generous. And I just, wanted to pick your brain. I've been dying to talk to you. You guys have such a fun culture.   which I think kudos to you guys for doing that. But now next up is going to be, what do you feel, like I know I can go back in my career and say like, these were big pivotal mistakes that if I could do it over again, I would never have done that. So maybe one or two of those, and not even mistakes, I guess it's just like, like of course I learned from them. I'm grateful I had them, but if I was giving someone guidance, these would be some pitfalls that I wish I would have known about prior to making them. Do you have any of those that have come? I mean, 10 practices in two years, Louis, I'm not gonna lie. Like it's impressive.   I love it, I'm so freaking proud of you. I'm like high fiving you through the screen right now. Just impressed with who you are and that your vision's coming to light. What were some of those pitfalls though that you're like, wish I would have done that.   Dr. Chen (20:25) I couldn't, there was a laundry list and to your point of failing successfully, so important failing forward. I mean, God, like it's, can give you a whole separate podcast on just fail failures. Biggest thing is, Eagle let go of Eagle. Huge thing about Ventus is Eagle. It's like, it go. Number two, team culture. number three, put the, pro provided proper resources for success. you know, seek out, there's tons of resources out there. Like you said, you can.   Kiera (20:27) Ha   Dr. Chen (20:55) You can purchase the protocols, can purchase manuals, can, you know, whatever it is, you don't have to reinvent the wheel if you don't have to. Very simple, right? And oftentimes people think I want my own recipe. And I always say it, I say it to my teams. I'm like, at some point, re-revent the recipe, you know, the wheel, or just follow, always following someone else's recipe. Use the recipe to make something that you like to cook, not what they like to cook. If you want that breaded chicken, maybe you want some breaded cutlet chicken cutlet with some other paprika or something like, or Cajun.   That's your recipe. What are those additional variables? But you don't have to reinvent the wheel, save yourself the time and struggle. ⁓ Number three is learning to elevate the team. I realized that people forget that every team member is looking for growth. You just have to provide that platform for growth. Another one is, again, same thing with race humility about your leadership. I think that sometimes people look for   team members with skillset and they don't provide the opportunity to look at potential more than skillset. And to this day, I don't hire for skills. I hire for talent to hire for potential because you can't find someone who's really good with hospitality, who hasn't been in the hospitality.   Kiera (22:05) Amen. true. So true. I love it.   Dr. Chen (22:09) Yeah, there's so much more to things that I, ⁓ again, even cultural alignment with your partners, resetting that, having that conversation or revisiting, you figuring the differences out that, know, the only way you can grow is to be aligned and there's no other question. There's no other way around it.   Kiera (22:27) Gosh, I love it so much. think that there's just so many pieces on there. And something I really wanted to highlight, the reason I asked that question is because again, I think so many people look at that and say, my gosh, 10 practices in two years. Is this person really human? Do they ever make mistakes? And I think it's really important to realize on the path of success.   I loved, heard a quote and it's called the success tax. Like there are hard times that follow. There are things that we wish we wouldn't have done. There are things that we learn along the way, but it's like, just keep growing and becoming better. So I'm actually gonna ask you, I came up with a few questions that I've wanted to ask podcast guests that I'm like, ⁓ I'm gonna remember to ask Louis these. So my first question is, what is your best time saving hack?   Dr. Chen (23:12) time-saving hack. People oftentimes say it's because I sleep so little.   Kiera (23:17) How many how many hours do you sleep at night Louis let's talk about that   Dr. Chen (23:21) So I got an aura ring. So this is a ring that measures your sleep and the REM sleep. So I'm trying to life hack myself through data by understanding like, well, if I'm, if I'm getting X amount of hours of deep sleep or REM sleep or whatnot, am I going to, do I wake up feeling like I'm going to be productive? Right. I feel like I'm energized. Do I feel like I'm putting myself, you know, put my best foot forward? That's key. I am huge on calendars. I know that I heard a podcast on productivity. Some people say to do lists are great, but   calendars even better, but I personally have all my work that I do actually on calendar by blocks almost. I put it on my calendar to say, all right, today payroll, got to do payroll. Not that I hope to achieve it, but there's so many moving parts that what time set forth is not usually the time I will take to complete. at the minimum, I try to tackle it by, I have a to-do project management to-do list and I break it down by location, by management, by, you know,   team members or administrative or all that stuff. And I prioritize it based off deadlines. So for me, I feel like I will prioritize and provide a deadline for myself if I find this work's gonna take a little longer. If it's easy, I'm not gonna get out because there's no point to delay procrastinating easy tasks because I feel like completing easy tasks, tasks drive, provides us momentum and inertia to continue to achieve more. So sometimes I wake up waking in the morning, like tackling the biggest task and like,   this is a drag. gonna take a long time to do it. But if I just start tacking like, you know, just, you know, finishing off some emails or just, you know, taking off some of the things on the to-do list, I get this momentum of feeling pro tip productive and I continue to be more productive. ⁓ but that's one of my life hacks.   Kiera (25:03) I like it.   I like it. Okay. So I like also that you, one thing I hope people are picking up is that you innovate. You are literally looking at your sleep habits to see do, could I actually be as productive with less sleep? Like I love it. I love that you're testing it out. You're trying it out here. Like you think outside the box and I really hope that people are realizing like it doesn't just come with like the flick of your wrist or you know, a magic wand. Like this is called, you're actually putting these things into play. also agree with you. Calendaring.   It is a world of difference like I literally put blocks on the calendar because if there aren't blocks I've got an hour or two of free time Well instantly that hour or two gets sucked up by all these other things because I didn't actually proactively take care of it. So awesome next question is What's your best tip for delegation? And this is me just selfishly asking you all the things I want to get better at So I'm just asking this is you and me having a private podcast more for myself. So best tip for delegation. Louis. What is it?   Dr. Chen (25:58) I think the best question that that question I should be asking you instead, because you've been you've been able to grow practices, you're in consult now. So like, delegation is a weird thing. I think everyone says it the same, you everyone says the same thing. Abdication is very, very different delegation. Abdication is really just kind of relieving yourself of the work that you don't want to achieve. And it's putting into hands of someone with autonomy and then not providing the outcomes that you find to be successful. ⁓ Delegation is understanding that   your productivity will increase by you offloading some of the workload. So you can spearhead the delegation, not to do the work, but you can provide projects or spearhead, you know, with an individual who can take the load off and understanding an agenda. Even for myself right now, I'm at the point where I need to hire some more HR recruiters and more operations team members. And I know what I need because my time is   diminished if I continue to focus on so many different things that I know I can offload and just oversee, have a project timeline for that.   Kiera (27:06) Totally. I love it. I also, like, as you said that I'm hoping people heard that you prioritize your time and you're constantly hiring and innovating and bringing on different people. So that way you're always on optimum peak performance. Like what are the things that only you can do? Times being diminished. I could outsource this. I could hire somebody else. So, ⁓ and then the last question I have for you is your best tip for like team communication, or you talked a lot about elevating your team. This is a team podcast. What is something that you feel you do really, really well?   I think you guys have a really fun culture from what I see, super jazz for what you guys are doing. What do you feel is something that you've done very well to help have a great team culture in your practices?   Dr. Chen (27:46) So when I, and I still do the HR, so I hire for, I hire every person. And one of the biggest things is me being the person who can establish that culture through the interview from the get-go because, that comes from speaking to if with the right candidate, ⁓ I spend a little bit more time really going through the company culture as well as the core values of the, of the, of the office. So this way they come in expecting that what's harder is kind of shaking up the culture that doesn't exist.   Basically trying to create something that didn't start. like every office I'm trying something new, like find you the new Peto office that my partners and I have, you know, I came in and did this whole cultural thing and I'm not great at it. I'm trying it, but I walk in, I feel amazing. You know, I feel amazing. I see the team, the team is great. I feel I can't wait. I love coming to the office, right? And I love knowing that I can, because I also know that the team loves that too. ⁓   So that's one thing is to create the culture is just establish it from the get go. Like do not this do not delay the process to onboarding. If the moment you get onboarded culture comes first the belief systems. ⁓ Another thing is, you know, being honest with yourself with that process because it's very it's corny. And everyone talks about no one no one is like when I first started like core values, what are those like this work needs to be done right? Totally.   realize that toxicity happens and there's other stuff that needs to be managed and navigated. And it's just so much harder if you don't, especially if you start growing, the culture has to be consistent across the board. So yeah, and it's easier with one because you see the same people all the time. But if you're drop shipping yourself in different locations, you expect the culture to persist. And am I great at it? I am far from it. And   I'm constantly, even right now, I'm just trying to figure out how do I measure culture, right? How do I ensure that it's being consistent? Maybe because I'm coming in, people are performing well, maybe they're not, right? And how do I measure that? That's being, that's, I think that's the first and foremost thing.   Kiera (29:59) I really love that you said that and I love that you said it's cheesy because I think so many people think it's cheesy so they actually don't do it. And yet at the end of the day, we've got great resignation. It's hard to hire all these different pieces, but I'm like, you clearly are hiring a lot of people. And I think having a great culture that people genuinely love to work there. Having a culture that is based on core values. I have redone my core values. I think we're on like rendition four, but it's because I realized like things are being missed from our company.   And so I love that you brought up like the cheesy aspect of it. So bottom line is, and then you ask, and I'm actually just going to give you a tip that I've heard for how do you measure culture? Cause you're right. Like it should be a tangible thing. should be something when we walk in, it is the same from practice to practice to practice. So an office that I really, really love and respect and admire, they actually send out quarterly surveys or twice a year surveys. So November and May, and they actually have an anonymous survey of like, how is the culture? So they get a pulse on all the practices. ⁓   For my team, I'm constantly ripping our core values down and I will spot audit them and say, all right guys, what are our core values? And I will randomly ask different people on calls just to see, do they know the core values? Having core value shout outs at morning huddle where they have to all choose a team member and pick a core value. I don't care which one it is that exemplifies that. it'd be like today, Dr. Chen, I'm going to give him the core value of fun. Like he's always fun. He brings a lot of fun energy. So it actually is infused into your practice.   but then how to measure it doing those quarter or those twice a year surveys oftentimes can give you kind of a anonymous pulse on your practices. So I love that you brought these pieces in. I love that you're focused on it because I really do believe great cultures are where great practices are able to impact their community stronger. And it also impacts the lives of those that work there. So I love it. Those are so fun, Lewis. think it's fun to see your journey. It's been fun to watch you grow.   Kiera (31:40) this is happened.   Kiera (31:51) I I met you pre even owning practices and now to see you where you are and I just know there's so much more ahead of you. So I love it. I'm always rooting you on always happy to help. We should definitely plan a time to meet up. I'm always in New York. So I'd love to see you guys, but ⁓ thanks for sharing. Thanks for sharing all your tips. Any, any last things you want to share as we wrap up? I'd love to hear anything else you want to add in.   Dr. Chen (32:13) I think to any team member or any provider, particularly the providers, because to grow, you have to keep an open mind to what's out there. And even for myself, like you mentioned, I do say it's cheesy, but no one talks about it. But you know what? I see the difference day and night. It changes the way you deliver your care, it the way you lead, it changes the way you manage. And to your point, I tried the team surveys.   Again, I like trying a lot of things. And I realized that sometimes trying things has to have a structure. when you're ready for it, like I couldn't measure culture if I didn't understand what culture meant. But now that I have culture set in court, the core values of company culture established, now this might have a better impact. Now I have team members who can understand that and deliver that. So it is requires a lot of step back. I think one thing to learn from any team member is like,   take a step back and just kind of take a read on the practice. Whether people are feeling great, there, you know, I like, I like Danny Meyer. Danny Meyer, is podcast I sent it to you. And he talks about having team members, you know, check the weather report before to come in. Because if you're feeling sunny, there's going to be a sunny day in the office, patients, team members, everyone. But if you're feeling like you have a rainy day, you check yourself, leave that rain behind because you're going to rain on everyone else.   So that's one thing that I've started to realize is I gotta make sure to check on my Retherport every single day before I deliver my results.   Kiera (33:46) That's awesome, Lewis. You are just like I said, an inspiration. It's fun. Thank you for sharing. know it's sometimes uncomfortable to share our successes, sometimes uncomfortable to share failures. But I just love that's why I love this podcast because we bring the best of the best. We share ideas because I think sometimes just hearing someone's story, hearing someone's experiences, learning from them helps rocket launch so many other practices to success. So thank you, Lewis. I just adore you. I'm so glad you're here today. Always cheering you on. So thank you. Thanks for being a part of this today.   Dr. Chen (34:15) Thank you, appreciate it.   Kiera (34:17) Of   course. All right, you guys that wraps it up. Dr. Lewis Chen, super grateful guys. If you check him out, he's all over social media. ⁓ great, great person. He will respond to you. Like you will never believe this man is as busy as he is because he responds all the time. He's always gathering so much information. So check him out. Such an inspiration. And as always to all of you, thank you for listening and I'll catch you next time on the Dental A Team podcast.   That wraps it up for another episode of Dental A Team Podcast. Thank for listening and we'll talk to you next time.   Kiera (34:44) Thank you so much for  

“ It's a core tenant of who we are, and it's called put people first. We take care of our people.” Derek De Salvia, Executive Vice President and Chief Customer Officer at Hilton Grand Vacations, joins Dan today to dive into the world of vacation ownership. The discussion covers the personal and professional aspects of hospitality, the evolution and benefits of the vacation ownership model, and how Hilton Grand Vacations differentiates itself in the industry, especially as one of Newsweek's Top Most Loved Workplaces. Derek shares insights into customer education, the impact of multi-generational ownership, the importance of team member engagement, and the adaptability of vacation ownership through economic cycles and evolving customer needs. The episode concludes with advice for potential customers and an invitation to experience Hilton Grand Vacations firsthand.Takeaways: Train your team to understand the difference between basic service and true hospitality. Aim for over-delivery on guest expectations.Highlight the importance of creating lasting memories for families, which can be a significant selling point for returning customers and multi-generational travel.Ensure guests are well-informed about how to maximize their memberships or stays through tutorials, seminars, and resources available on member pages.Foster a culture of hospitality among team members. When employees feel valued and cared for, they are more likely to pass on that sentiment to guests.Consider the long-term benefits and memories that owning a timeshare can create for your family across generations, rather than just focusing on the upfront costs and annual fees.Continuously gather and act on feedback from guest surveys and team member inputs to refine services and address any issues promptly.Quote of the Show:“We couldn't talk about hospitality and what that means to people if we didn't share that love and warmth of hospitality to our team members.” - Derek De SalviaLinks:LinkedIn: https://www.linkedin.com/in/derek-desalvia-m-s-5a2b5521/ Website: https://www.hiltongrandvacations.com/ Shout Outs:0:59 - Newsweek https://www.newsweek.com/ 3:32 - Hilton https://www.hilton.com/en/ 7:59 - Danny Meyer https://en.wikipedia.org/wiki/Danny_Meyer 18:21 - Great Wolf Lodge https://www.greatwolf.com/ 18:25 - Blue Green Vacations https://www.bluegreenvacations.com/ 18:27 - Bass Pro https://www.basspro.com/home 

Beleggings in Namibië het spesiale aandag gekry by die onlangse VSA-Afrika Sakeberaad in Luanda. President Netumbo Nandi Ndaitwah het by ‘n sessie met die titel "Belê in Namibië", die vermindering in korporatiewe belasting aangekondig. Kosmos 94.1 Nuus het reaksie gekry van Danny Meyer van SME Compete wat sê dis 'n goeie strategie, maar moet met ander aansporings gekombineer word vir groter sukses.

“We are a hospitality company first and foremost.” Joining Dan this week is Alissa Klees, the Brand Leader of Spark by Hilton, the trailblazing brand that earned Hilton recognition as one of Fast Company's 2024 Most Innovative Companies. Alissa delves into what hospitality means to her, encompassing both personal and professional interactions. She shares the incredible journey of Spark, from its secretive "Skunkworks-type room" origins to its rapid global expansion. Highlights include the brand's focus on simplicity, affordability, and owner satisfaction, making conversions quick and efficient. Alissa emphasizes the positive impact on hotel staff pride and guest experiences, backed by Hilton's innovative culture and robust supply chain strategies. The episode also explores future growth opportunities and the lasting impact Spark aims to achieve within the industry.Takeaways:Ensure that the guest experience is straightforward and predictable to meet their expectations consistently. Consider establishing strong partnerships with supply chain managers. Look into negotiating bulk purchasing agreements to keep your renovation or building projects on schedule and within budget.Implement systems that align with the philosophy of 'people serving people' to build a strong, service-oriented culture.Collect and analyze guest feedback to identify design or service aspects that need improvement. Be flexible and ready to adapt based on the feedback to continually enhance the guest experience.Provide value-driven experiences to make budget-conscious guests consider and prefer your brand.Quote of the Show:“We are a hospitality company first and foremost.” - Alissa KleesLinks:LinkedIn: https://www.linkedin.com/in/alissak/ Website: https://www.hilton.com/en/brands/spark-by-hiltonShout Outs:0:48 - Fast Company https://www.fastcompany.com/ 1:50 - Skunkworks https://www.lockheedmartin.com/en-us/who-we-are/business-areas/aeronautics/skunkworks.html 2:00 - Lockheed Martin https://www.lockheedmartin.com/ 2:35 - Larry Traxler https://www.linkedin.com/in/larrytraxler/ 5:38 - Danny Meyer https://en.wikipedia.org/wiki/Danny_Meyer 6:17 - Hampton https://www.hilton.com/en/brands/hampton-by-hilton/ 16:24 - Sonesta https://www.sonesta.com/ 17:58 - JM Hospitality https://www.jmhospitality.com/ 19:58 - DoubleTree https://www.hilton.com/en/brands/doubletree-by-hilton/ 20:02 - Rogers Arena https://rogersarena.com/ 25:42 - Peloton https://www.onepeloton.com/ 32:55 - Chris Nassetta https://www.linkedin.com/in/chrisnassetta/ 36: 23 - Waldorf Astoria https://www.hilton.com/en/brands/waldorf-astoria/ 37:32 - Tru https://www.hilton.com/en/brands/tru-by-hilton/ 46:01 - Ernest Hemingway https://en.wikipedia.org/wiki/Ernest_Hemingway 49:18 - Conrad https://www.hilton.com/en/brands/conrad-hotels/ 52:58 - Graduate https://www.hilton.com/en/brands/graduate-hotels/ 53:14 - NoMad https://www.hilton.com/en/brands/nomad-hotels/ 53:25 - MGM https://mgmgrand.mgmresorts.com/en.html 

It takes determination to dive into hospitality and come out with a boutique hotel that is successful, and that is what Chris Lenz, Founder and CEO of La Compania Hotels and Resorts. Chris shares his journey from opening 37 restaurants to creating extraordinary hotels in Panama. They explore his passion for hospitality, his uncompromising vision, and the meticulous planning that goes into building unique hospitality experiences. Learn about Chris's journey from restaurateur to hotelier, his innovative trifecta perfecta concept, and his ambitious plans for redefining luxury travel in Panama.Takeaways: Always strive to create unique and memorable experiences that differentiate your property or service from others. Focus on curating personalized touches and special features in your establishment that guests will remember and talk about.Maintain an uncompromising vision and execute it with passion. The team must understand and align with this vision to consistently deliver the intended guest experience.Consider partnerships with larger brands for access to their distribution networks, loyalty programs, and market reach. Ensure the partnership aligns with your property's unique and boutique characteristics to maintain brand integrity.Enhance the guest journey by minimizing travel hassles. For example, offering private transportation or concierge services that streamline and personalize the guest's travel experience.Even with growth, maintain high standards for service, safety, and uniqueness. This is critical for retaining your brand's value and ensuring guest satisfaction.Quote of the Show:“I'm gonna build the best historic landmark hotel in Central America. I'm gonna change the tourism of this country.” - Chris LenzLinks:Website: hlcpanama.com https://www.hyatt.com/unbound-collection/en-US/ptyub-unbound-hotel-la-compania Shout Outs:2:02 - Mikey Dobin https://www.linkedin.com/in/mikey-dobin-04308468/ 2:02 - Diana Dobin https://www.linkedin.com/in/diana-dobin-319108b5/ 4:25 - Journey https://en.wikipedia.org/wiki/Journey_(band) 4:26 - Arnel Pineda https://en.wikipedia.org/wiki/Arnel_Pineda 9:36 - Setting the Table by Danny Meyer https://www.amazon.com/Setting-Table-Transforming-Hospitality-Business/dp/0060742763 10:10 - Union Square Cafe https://www.unionsquarecafe.com/ 10:15 - Gramercy Tavern https://www.gramercytavern.com/ 11:52 - McDonald's https://www.mcdonalds.com/us/en-us.html 13:14 - Rafael Nadal https://en.wikipedia.org/wiki/Rafael_Nadal 25:27 - Holiday Inn https://www.ihg.com/hotels/us/en/reservation 26:25 - UNESCO https://www.unesco.org/en 37:27 - Marriott https://www.marriott.com/default.mi 37:53 - Hyatt https://www.hyatt.com/ 43:41 - booking.com48:08 - Omni Hotels https://www.omnihotels.com/ 1:06:42 - Amtrak https://www.amtrak.com/home.html?msockid=13e7d50d81a968200de9c1bb80596956 

How can we foster a culture of "unreasonable hospitality" and go above and beyond conventional standards to deliver exceptional experiences? Will Guidara, a distinguished figure in the world of hospitality and fine dining, has not only earned numerous accolades but has also revolutionized the way people perceive dining experiences.  His journey teaches us that creating a culture of "unreasonable hospitality" is all about pushing the boundaries, rewriting the script, and delivering extraordinary experiences. It is a testament to the idea that success transcends ordinary standards and is marked by a relentless commitment to exceeding expectations. Will is recognized for his role as a co-owner of Eleven Madison Park, a three-Michelin-starred restaurant in New York City, which under his leadership, earned the title of the "World's Best Restaurant" in 2017. Beyond his restaurant endeavors, he is a passionate advocate for the 'extra mile' mentality, inspiring individuals and businesses to prioritize people and deliver exceptional experiences. In this episode of The Greatness Machine, Will joins Darius to share insights on his inspiration for prioritizing others, drawing from his experiences with Danny Meyer. He underscores the importance of financial management in the restaurant industry and creating a culture of unreasonable hospitality. Will also touches on personal growth, leadership, and lessons learned from pursuing excellence in the culinary world and writing a book. Topics include: What inspired Will to embrace the idea of serving and prioritizing others Will looks back at his experience working with Danny Meyer Will discusses the importance of managing your finances carefully Creating a culture of unreasonable hospitality The importance of owning up to your mistakes and vulnerabilities as a leader Will talks about their pursuit of becoming the number one restaurant in the world The importance of separating one's identity from their work Will shares the lessons he learned while writing a book And other topics…  Connect with Will: Website: https://unreasonablehospitality.com/  LinkedIn: https://www.linkedin.com/in/willguidara Instagram: https://www.instagram.com/wguidara/  Twitter: https://twitter.com/wguidara Facebook: https://www.facebook.com/WillGuidara/  Connect with Darius: Website: https://therealdarius.com/ Linkedin: https://www.linkedin.com/in/dariusmirshahzadeh/ Instagram: https://www.instagram.com/whoompdarius/ YouTube: https://therealdarius.com/youtube Book: The Core Value Equation https://www.amazon.com/Core-Value-Equation-Framework-Limitless/dp/1544506708 Sponsored by: Huel: Get Huel today with this exclusive offer for New Customers of 15% OFF with code GREATNESS at https://huel.com/GREATNESS (Minimum $75 purchase). ExpressVPN: Secure your online data today with ExpressVPN. Go to expressvpn.com/darius. Indeed: Get a $75 sponsored job credit to boost your job's visibility at Indeed.com/DARIUS. Shopify: Sign up for a $1/month trial period at shopify.com/darius.  Write a review for The Greatness Machine using this link: https://ratethispodcast.com/spreadinggreatness.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Namibië beklee die 85ste plek uit 118 lande in die skep van 'n bevorderlike omgewing vir begin-besighede, volgens die Global Startup Ecosystem-indeks deur Startup Blink. Die indeks word jaarliks saamgestel met behulp van honderde duisende datapunte wat verwerk word deur 'n algoritme wat 'n paar dosyn stelle parameters in ag neem. Kosmos 94.1 Nuus het gesels met Danny Meyer van SMEs Compete, wat 'n probleem uitwys.

How is hospitality education evolving? Nicolas Graf, chaired professor and Associate Dean at New York University's Jonathan M Tisch Center of Hospitality, joins Dan today to discuss the realm of hospitality education. Their discussion spans Nicolas's unique career path that started from being a high school dropout and chef apprentice in Switzerland, to becoming a chaired professor of hospitality. They explore the essential role of hospitality in everyday life and its potential for significantly impacting careers. The two dive into the future of hospitality education, emerging pathways for students and apprentices, and the substantial impact of hosting hospitality conferences. The episode also highlights the importance of saying 'yes' to opportunities, the evolution of the experience economy, and how institutions like NYU are shaping the future of the hospitality industry.Takeaways: Say "yes" more often to opportunities that come your way, even if they are outside your comfort zone. These can lead to unexpectedly positive outcomes and career paths.Recognize that the hospitality industry offers multiple pathways, including traditional four-year degrees, apprenticeships, and associate degrees that can credit work-based experience. Explore these options based on your circumstances and goals.Take advantage of financial aid and scholarships offered by institutions like NYU, especially if financial constraints are a concern. These avenues can significantly reduce the economic burden of higher education.Understand that the principles of hospitality (such as making people feel cared for and appreciated) are applicable across various industries beyond hotels and restaurants. Develop and leverage these skills to enhance your career in any field.Strive to positively impact others through your work. Whether you're an educator, manager, or employee, making a difference in people's lives is deeply rewarding.Be open to different roles and industries throughout your career. Experiences in jobs like hotels, consulting, and even internships can provide diverse skills and perspectives that are highly valuable.Quote of the Show:“ One thing that's always been exciting for me is when you can positively impact someone else, and that's probably why I am doing what I'm doing.” - Nicolas GrafLinks:LinkedIn: https://www.linkedin.com/in/nicolas-graf/ Website: https://www.nyu.edu/ Shout Outs:0:41 - TAM's Incubator https://tamsincubator.com/ 0:49 - Jonathan M Tisch Center of Hospitality https://www.sps.nyu.edu/homepage/academics/divisions-and-departments/jonathan-m--tisch-center-of-hospitality.html 5:24 - Virginia Tech https://www.vt.edu/ 6:29 - University of Houston https://uh.edu/ 6:34 - Essex Business School https://www.essex.ac.uk/departments/essex-business-school 6:42 - Cornell University https://www.cornell.edu/ 10:37 - Pennsylvania State University https://www.psu.edu/ 12:15 - Langone Health NYU https://nyulangone.org/ 12:26 - Harvard University https://www.harvard.edu/ 14:43 - National Academy Foundation https://naf.org/ 15:30 - Marriott Family Foundation https://www.jwasmarriottfoundation.org/ 15:51 - Bill Marriott Institute of Hospitality https://hospitality.utah.edu/ 16:01 - University of Utah https://www.utah.edu/ 17:43 - Howard University https://howard.edu/ 17:46 - Marriott-Sorenson Center for Hospitality Leadership https://business.howard.edu/hospitality-leadership 20:23 - Pyramid Hospitality Group https://www.pyramidglobal.com/ 22:30 - Danny Meyer https://en.wikipedia.org/wiki/Danny_Meyer 22:32 - Setting the Table https://www.amazon.com/Setting-Table-Transforming-Hospitality-Business/dp/0060742763 24:01 - Pine and Gilmore https://strategichorizons.com/pine-and-gilmore/ 24:56 - Macy's https://www.macys.com/ 25:16 - Adrian Cheng https://www.linkedin.com/in/adrian-cheng-chi-kong/ 25:21 - Rosewood Hotels https://www.rosewoodhotels.com/en/default 27:18 - Ritz Carlton https://www.ritzcarlton.com/ 28:35 - Hilton https://www.hilton.com/en/ 29:19 - Capital One https://www.capitalone.com/ 29:56 - Wall Street Journal https://www.wsj.com/ 30:04 - Tiffany's https://www.tiffany.com/ 32:45 - Norwegian Cruise Line https://www.ncl.com/ 34:23 - Citizen M https://www.citizenm.com/ 42:45 - Johnson and Wales https://www.jwu.edu/ 42:58 - Chip Wade https://chipwade.com/ 42:59 - Union Square Hospitality Group https://www.ushg.com/ 43:02 - Marcus Samuelsson https://en.wikipedia.org/wiki/Marcus_Samuelsson 50:44 - Questrex https://questex.com/ 

Dave introduces today's guest, Will Guidara, author of ‘Unreasonable Hospitality,' and his storied culinary background. Dave then interviews Will and they talk about Will's philosophies on hospitality, the influence of Danny Meyer's approach to hospitality, problem-solving, and having a positive attitude regarding work. Dave finishes with an Ask Dave. Listen to the previous DCS episode with Will here: https://open.spotify.com/episode/0356ddrsgQgqDbWQOUw2J9?si=EW6uezCeRE2vFnmvVLAnlw Purchase ‘Unreasonable Hospitality' here: https://www.unreasonablehospitality.com/#TheBook Check out Will's newsletter here: https://www.unreasonablehospitality.com/newsletter Check out past speakers at The Welcome Conference here: youtube.com/@TheWelcomeConference Send in your questions to askdave@majordomomedia.com Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial Submit your favorite food moments in your favorite movies to majorfoodporn.com Join our community discord on majordomo.com Host: Dave Chang and Chris Ying Guests: Will Guidara Video/Audio Producer: Felipe Guilhermino Majordomo Media Producers: Kelsey Rearden and David Meyer Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

Step into Episode 163 of On the Delo as David DeLorenzo dives into the transformative power of hospitality inspired by the newly discovered book Unreasonable Hospitality by Will Guidara and Danny Meyer. In this episode, Delo unpacks how going above and beyond for others—whether in restaurants, insurance agencies, or everyday life—creates meaningful connections and drives success, sharing anecdotes from Eleven Madison Park to his own backyard and business. Discover how embracing unexpected gestures and mindful preparation can elevate your service, strengthen relationships, and inject magic into every interaction.Explore Delo's insights on applying the principles of Unreasonable Hospitality to personal and professional relationships, including the role of small gestures, the innovative Dream Weaver position at a Michelin-starred restaurant, and strategies for removing barriers to create genuinely welcoming experiences. Whether you run a restaurant, an agency, or simply want to elevate your interactions, this episode offers practical tips and inspiring stories to help you stand out.Chapter Guide (Timestamps):(0:07 - 3:30) Introduction: Episode 163 & Unreasonable Hospitality Overview (3:31 - 6:22) Unreasonable Hospitality Defined: Differentiation & Mindset (6:23 - 11:57) Dream Weaver & Small Gestures: Hot Dog Surprise & Restaurant Legends (11:58 - 14:59) Personalized Experiences: Removing Barriers & Warm Welcomes (15:00 - 19:00) Hospitality Beyond Restaurants: Insurance, Airlines, & Service Industries (19:01 - 23:01) Actionable Hospitality Tips: Automation, Personal Touches, & Thoughtfulness (23:02 - 27:25) Onboarding Magic & Random Acts: Greeting Cards, Gifts, & Surprises (27:26 - 34:45) The Long Game & Human Connection: Time, Relationships, & Closing ThoughtsThis episode is packed with compelling stories, actionable strategies, and heartfelt reflections on making hospitality a daily practice. Whether you're managing a team, running a business, or looking to enrich your personal relationships, tune in for practical inspiration to serve others better.

Die Ontwikkelingsbank van Namibië het tussen 2020 en 2024 bykans 750 miljoen Namibiese dollar aan klein- en mediumgrootte besighede uitbetaal, maar leninggoedkeurings het met 66 persent gedaal. Dit laat kommer ontstaan oor klein ondernemings se toegang tot finansies. Die bank sukkel al lank met lenings wat nie terugbetaal word nie, maar het in 2024 weer 'n wins aangeteken, van 62 miljoen Namibiese dollar. Kosmos 94.1 Nuus het gesels met Danny Meyer van SMEs Compete.

Die finansministerie onder voormalige lynminister Ipumbu Shiimi het dikwels die burgerlike samelewing betrek om insette oor begrotingsprioriteite in te samel. Onder die konsekwent geopperde probleme was die nodigheid vir steun aan die informele ekonomie, SME's en die kreatiewe sektor. Konsultasies het egter nie vanjaar plaasgevind nie. Kosmos 94.1 Nuus het gepraat met Danny Meyer van SMEs Compete.

An award-winning lifestyle expert, Belinda Chang specializes in making epic moments of everyday occurrences through dynamic activations in the food and wine world. Prior to entering the life of a small business owner, Belinda managed the legendary wine and service teams at Charlie Trotter's in Chicago, The Fifth Floor in San Francisco, Danny Meyer's The Modern in NYC, and more. While at The Modern, she was honored with James Beard Awards' "Outstanding Wine Service" in 2011 - the first and only time this award has been given to a BIPOC woman. Belinda's production team, Studio 8h Productions, has a client roster that includes 80 Fortune 500 companies. Her team has produced over 200 global virtual experiences to date. When she is not creating the food world's buzziest IRL and virtual events, you can find Ms. Chang on local and national outlets like The New York Times, Food and Wine, Forbes, CNBC, Fox, ABC, and more.In today's episode, Nada sits down with Belinda to talk about wine and luxury experiences and her newest venture, nail art. Belinda is a true multi-hyphenate in every sense of the term. She describes how she's brought her varied expertise to life and shares the through-line that connects her respective careers. Belinda talks about recognizing your assets, being fearless, and learning to trust yourself. She also offers some advice for wine lovers in their middle third who are growing less tolerant but still want to enjoy an occasional glass. Find out more about Belinda's work as a sommelier and luxury event creator at her website. Be sure to check out Belinda's nail art on her Instagram: @belinda_chicago. Please follow us at @thisislibertyroad on Instagram; we want to share and connect with you and hear your thoughts and comments. Please rate and review this podcast. It helps to know if these conversations inspire and equip you to consider your possibilities and lean into your future with intention. Hosted on Acast. See acast.com/privacy for more information.

Serial entrepreneur Julia Collins is tackling climate change with her latest venture, Planet FWD. It's a B2B platform helping brands make their supply chains better for the environment – and their bottom lines. Julia joins host Jeff Berman to share lessons learned from her earlier endeavors in the food industry, which involved a failed unicorn, pizza robots, Danny Meyer, and sustainable snacks.Read a transcript of this episode: https://mastersofscale.comSubscribe to the Masters of Scale weekly newsletter: https://mastersofscale.com/subscribeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Jimmy has a chat with Jorge Gaviria- founder of Masienda and author of " Masa". They discuss all things corn, including corn beers that Jorge has collaborated on at Peekskill Brewing and Roberta's.Jorge Gaviria is the founder of Masienda, the fastest-growing masa brand in the country. Before founding his company in 2014, Jorge trained at top restaurants, including Danny Meyer's Maialino and Blue Hill at Stone Barns. He has been recognized by top international press outlets for his work and was awarded Forbes “30 Under 30” for food and wine and named one of Food & Wine's “Game Changers” of the culinary industry. His James Beard-nominated, bestselling cookbook MASA: Techniques, Recipes, and Reflections on a Timeless Staple has been praised as a best cookbook of 2022 by Los Angeles Times, Food & Wine, The Washington Post, NPR and more. He lives in Los Angeles with his wife, daughters, and dog, Reuben.

Knowing full well the challenges of the restaurant business as a line cook at his family's Atlanta restaurant, Federico Castellucci chose to study finance at Cornell University. However, he switched to the university's hotel administration & hospitality program where his enthusiasm for the restaurant business was fueled by encounters with luminaries such as Danny Meyer and Michael Mina. Castellucci went on to assume a failed franchise location to create and launch Sugo, his first concept in Atlanta. “Passion alone can be a recipe for misery in this business,” he says, “but add a lot of hard work and a great team and it becomes magic.”  Sugo‘s first nine months were difficult, but the concept became established and profitable. Castellucci began planning his next concept. In September 2009, the Iberian Pig opened.  The transition from restaurant operator to owner of a restaurant company required changing his responsibilities and creating a support team. Family members along with management and key staff helped him develop his winning strategy, operate efficiently, and grow successfully.  By 2014, he added the concepts Double Zero, Cooks & Soldiers, Basque, and Mujo to the Castellucci family of restaurants. In this episode, Castellucci explains how his small support team is critical to the creation and management of the company's multiple concepts. “I prefer a horizontal structure and engagement from my operating partners in the field,” says Castellucci, adding “we include management in decisions and provide an incentive bonus program meant to share the wealth.” Castellucci Hospitality Group currently operates seven concepts in Atlanta and Nashville, with additional units being developed in Florida and North Carolina. “My role is to balance exploitation, the duplication of existing brands, with exploration, the creation of new concepts,” says Castellucci. “I try to choose the one best thing I think we can do each year."   

In this replay episode of Growing in the Green Industry, we welcome our guest, Brandon Sheppard, Franchise Owner of Weed Man and President-Elect of NALP.  In this episode we also welcome our newest host, Skyler Westergard with LandCare.  Brandon shares his experience with volunteering at Renewal and Remembrance and how important the opportunity is to give back to those who give to the green industry.  Brandon also talks about his passion for transforming lives within his company and the power of investing and caring for your team as individuals.  He talks about representing yourself and company through recruiting, interviews and training and that you should be more than a company that gives just lip service but that invites people to bring a different part of themselves to work. Brandon, Skyler, and Brett also talk about the book,⁠Setting the Table⁠ by Danny Meyer and the six hospitality quotient characteristics and building in those characteristics into the interview process.  They also mention the books⁠Unreasonable Hospitality⁠ and⁠Winning on Purpose⁠. This episode is hosted by Brett Lemcke with R.M. Landscape and Skyler Westergard with LandCare. Listen here or on your favorite podcast app: https://podcasters.spotify.com/pod/show/nalp-young-professionals

Go to www.LearningLeader.com for full show notes This is brought to you by Insight Global. If you need to hire 1 person, hire a team of people, or transform your business through Talent or Technical Services, Insight Global's team of 30,000 people around the world have the hustle and grit to deliver. www.InsightGlobal.com/LearningLeader Chris Beresford-Hill is the Worldwide Chief Creative Officer at BBDO. Previously he spent 2 years as North America President and CCO of Ogilvy, where he helped bring the agency and its clients a new level of relevance. He brought Workday to the Super Bowl, led the team that brought in the Verizon account, and one of the biggest Super Bowl campaigns ever, “Can't B Broken,” featuring Beyonce, and created the most celebrated Super Bowl campaign of 2024, the social & influencer lead "Michael CeraVe," for CeraVe. Chris and his teams have won every award for creativity and effectiveness many times over. He has been included in ADWEEK Best Creatives, the ADWEEK 100, and Business Insider's Most Creative People in Advertising. Notes: Cold Emails: Be specific in your praise and specific in your ask. The lame "Can I pick your brain" type emails get deleted and ignored because they aren't specific. You never need permission to take responsibility. Chris learned this from Ed Catmull's book Creativity Inc.… And he's embodied this his entire career. The people who build huge careers take ownership of their own and regularly solve problems and improve their clients' and colleagues' lives. Chris has done this since his early days as an intern. At any level taking on responsibility yourself, unasked, makes you stand out. Competence combined with insane follow-through. For some clients, it takes 50 ideas to get to the one that will work. Creating a culture where the team can share all of their bad ideas safely to get to the one great one. The creative process: Brain dump everything. Purge your brain of everything it has. When you think you're done, you're not. There's more. You have to get it all out. "A lot of creative people aren't fully aware of the process or the structure, they just feel it (Rick Rubin). "When you can see it lift off the page, you feel a sense of mastery over it." Chris's first Super Bowl commercial -- Emerald Nuts. He won it because he was both funny and added the fact that the product provided energy. Most people only covered one part, Chris did both. Push your edges - Chris is like Lionel Messi. He's always walking around in the office, asking questions, looking for ideas, being curious. Then he sees an opportunity and goes for it 100%. Chris has a standing reservation every week at the same restaurant where he meets with a mentor, mentee, or peer to deepen the important relationships in his life. That would be a good idea for us all to do. Chris was pen-pals with Dave Matthews for 8 years.  Chris saw that they recorded at Bearsville studios and wrote a letter to Dave there. He also said, "Show up with gifts." He gave Dave a Beatles Bootlegged album. A leader takes what comes and then turns it into an opportunity. The formula is Competence + Insane Follow-Through. How to build relationships: Meet with people in person. Get drunk with them. Do hard work with them. Go through something bad with them. Laugh with them. I got hired from my internship by cold calling Mark Cuban to get him to approve of using his name in an ad. The best ideas are often bad in their first moments, or massively wrong, and then someone flips it or unlocks it. You have to stay on things and play around. I made my first ad by going through a garbage can to learn how to write a script and sending a bunch of Budweiser scripts to my boss. The art of finding an idea on the edge of possible, and the value of going over your skis when on the cusp of greatness - having a stomach for it. I've told a lie to keep things moving on every great campaign I was part of. I learned the best lesson in leadership when we lost our biggest account (Accenture).  I put Danny Meyer's mentality into practice, and we took that moment to put the business and clients second and play for each other. Culture carried us. Culture is built by the stories we tell and the behaviors we highlight.  

Namibiese entrepreneurs het aansienlike uitdagings om hul ondernemings te laat groei, as gevolg van beperkte toegang tot finansiering en omslagtige burokratiese prosesse. Dit is ondanks hul groot potensiaal om werk te skep. Die Internasionale Finanskorporasie berig dat Namibië meer as 70 000 geregistreerde klein- en mediumgrootte ondernemings het, wat gesamentlik meer as 200 000 poste bied, maar baie van hulle sukkel met finansiële beperkings en regulatoriese uitdagings. Kosmos 94.1 Nuus het gesels met Danny Meyer van SMEs Compete, wat sê beleidmakers moet dit maklik maak vir sakemense om uit te brei.

Rob takes us inside Shake Shack, where passion for great food and hospitality perfectly blends. He shares how leading a fast-growing company comes with challenges, but Shake Shack knows how to scale big without losing what keeps the brand unique.Key takeaways:Shake Shack once thought 450 locations was a wild dream—now they're aiming for 1,500. The secret? Confidence, high sales, and adaptability. Rob believes Shake Shack has proved it can thrive anywhere, now operating in over 30 states.Shatzy and Jimmy believe the restaurant and hospitality industry is shifting—while CFOs once led the path to CEO, CMOs are now leading with more desirable skills. Rob sees this trend as a natural one as he believes a great CMO already operates with a guest-first mindset.How does Shake Shack balance Danny Meyer's enlightened hospitality principle—a philosophy centered on human connection with digital innovation?Rob discusses the challenge of scaling while preserving identity, balancing non-negotiables with efficiency, and maintaining a commitment to quality, team culture, and community, ensuring that growth doesn't come at the expense of what makes the brand special.Hot takes: The fun kicks off with "Hot or Not", where Rob Lynch weighs in on the hottest (and not-so-hot) trends —are AI-powered restaurant ordering systems the future? Is drone delivery finally ready for takeoff? The heat rises in "The Feud", "Branded Quickfire", and "Fast Money",as Rob battles it out for ultimate bragging rights—can he hit 200 points and claim the title, or will he walk away with nothing but a cold fry? Thanks for hanging with us on Hospitality Hangout, powered by Branded Hospitality Ventures! Stay tuned for more insider scoops, industry shake-ups, and the boldest moves from the trailblazers redefining hospitality. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

Danny Meyer's Union Square Hospitality Group (USHG) just reopened the "The View" restaurant atop the Marriott Marquis Hotel in NYC's Times Square. Bret had a chance to attend the opening reception, and he remarked that while revolving rooftop restaurants are not generally known for their great food and cocktails, clearly Danny Meyer and his team are not following that route. Limited-time offers are designed to boost traffic and sales, and lately, convenience stores have been competing with restaurants to lure customers with their own LTOs. Pat talks about a couple released this month, including RaceTrac's Taco Pizza and tasty new chicken nuggets from Krispy Krunchy Chicken, a brand popular in convenience stores as well as freestanding units.Pat and Bret also dissected the dirty soda trend, in which branded soft drinks are mixed with cream or coconut milk and often candies and cookie pieces. They agree that the trend is still in its early stages, as most consumers really aren't that familiar with dirty sodas.Then the hosts shared an interview with Eric Huang, chef-owner of Pecking House, a fried chicken concept that he started during the pandemic as a delivery-only brand.  Huang has since grown Pecking House into two brick-and-mortar restaurants, the original in Brooklyn and a smaller outpost in New York City's Chinatown. Both frequently have lines out the door.Huang talks about how he blends Asian and American flavor profiles to set his menu apart and how his fine-dining training has taught him valuable management skills. And as Lunar New Year celebrations draw to a close, Huang shares some of his family's culinary traditions, including sticky rice dumplings made from a cherished recipe. Give a listen. 

Some people enter hospitality by accident. Others are born into it—raised at tables where the meal was just the beginning of the experience. For Bobby Quintal, hospitality isn't just a career —  it's a lifelong passion shaped by growing up in New Orleans, one of the most culturally rich and culinary-driven cities in the world. From his early days working in restaurants to leading development for Danny Meyer's Union Square Hospitality Group, one of the most highly regarded restaurant groups in the world, Bobby has spent his career crafting memorable spaces that blend food, design, and storytelling. Now, as a partner at Sandstone Hospitality, Bobby is helping redefine boutique hotels—breathing new life into historic properties like The Columns, building brand-new destinations like Hotel Henrietta, and weaving F&B-forward hospitality into every project. In this episode, we dive into: How growing up in New Orleans shaped Bobby's view on hospitality Lessons from working with Danny Meyer & Union Square Hospitality Group and how legendary brands like Shake Shack built an empire by prioritizing emotion over transactions. Reinventing The Columns Hotel—how Bobby and his team transformed a fading New Orleans institution into a must-visit experience  The delicate art of new builds vs. historic renovations—why the best designers listen to the story a space already wants to tell instead of forcing a narrative onto it. How Sandstone weaves F&B into every project The role of subtle branding in hospitality —why a small oyster bar named "Fives" has an unexpected connection to a historic tobacco magnate, and how a pink espresso machine at Hotel Henrietta tells its own story. Why smaller cities with soul are the next frontier for experiential hotels. And so much more Connect with Bobby Learn more about Sandstone Behind the Stays is brought to you by Journey — a first-of-its-kind loyalty program that brings together an alliance of the world's top independently owned and operated stays and allows travelers to earn points and perks on boutique hotels, vacation rentals, treehouses, ski chalets, glamping experiences and so much more. Your host is Zach Busekrus, Head of the Journey Alliance. If you are a hospitality entrepreneur who has a stay, or a collection of stays with soul, we'd love for you to apply to join our Alliance at journey.com/alliance.  

Die land het 'n groot werkloosheidsprobleem wat basies net opgelos kan word deur meer klein- en mediumgrootte ondernemings asook groter besighede, wat werk sal skep en ook die belastingbasis verbreed. Al hoe meer sakelui sê egter dat Namibië se beleide dit uiters moeilik maak om 'n besigheid te begin en te laat groei. Hulle noem dit selfs 'n uiters onvriendelike sake-omgewing, met wette en beleid wat werksgeleenthede smoor en ekonomies vernietigend is. Kosmos 94.1 Nuus het gesels met Danny Meyer van SME Compete, wat kommentaar lewer.

The BanterThe Guys talk about elements of a great restaurant: excellent food, good atmosphere and discretion.The ConversationThe Restaurant Guys welcome acclaimed chef from Eleven Madison Park, Daniel Humm, to the show to discuss his new cookbook and how EMP does things a bit differently than other places to create a unique dining experience. The Inside TrackThe Guys have had the great pleasure of eating at Eleven Madison Park and are thrilled to chat with Daniel Humm. Their restaurants have some differences, but Daniel sums up the similarities like this.“You can have great food, great wine, but in the end, we are in the people business. You need to have great people.  The people need to be happy and that's it,” Daniel Humm on The Restaurant Guys Podcast 2011BioDaniel Humm was born in Switzerland in 1979. In 2003, he moved to the United States to become the executive chef at Campton Place in San Francisco. Three years later, he moved to New York to become the executive chef at Eleven Madison Park, and in 2011 he and his business partner Will Guidara purchased the restaurant from Danny Meyer's Union Square Hospitality Group. The following year also opened the critically acclaimed NoMad New York. In 2018 Humm and Guidara opened NoMad Los Angeles. Humm opened Davies and Brook, his first restaurant outside the US at London's historic Claridge's. In 2021, he reopened Eleven Madison Park with a completely plant-based menu. Eleven Madison Park became the first and only plant-based restaurant in Michelin Guide history to receive a three-star rating in October 2022. The restaurant again received a three-Michelin-star rating in 2023. In the fall of 2024, Daniel opened Clemente Bar, a bar and dining hotspot, on the second story of Eleven Madison Park.He is the owner of Daniel Humm Hospitality group and the author of five books.InfoDaniel Humm Hospitalityhttps://www.hummhospitality.com/Daniel's First EMP CookbookEleven Madison Park: The Cookbook by Daniel Humm and Will Guidaraby Daniel Humm, Will Guidara, Francesco Tonelli (Photographer)Join us for The Restaurant Guys LIVE Chef Series at the New Brunswick Performing Arts Center this spring! Details coming soon!Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

The ultimate Top Chef gauntlet is here! Restaurant wars kicks off with the restaurant god himself Danny Meyer. We see 8 restaurant concepts and the winners will go head to head in the ultimate Top Chef showdown.

An EXTRAORDINARY conversation on leadershipLaden with Sparkling Easter Eggs of WisdomYou'll never find these in a-gimpy-bore-you-to-death-business-book.Osh is an wonderful storytellerWe recorded the poddy in the infamous Green Room.The Green Room hides behind the bar, where punters clamour, chinwag and pine-for-pintsIt's sacred. sacrosanctSplashed with art.Sensory overload.At night, it morphs into every texture, shade and flavour of raucous fun.If you're curious about some of the artwork discussed in the back half of this conversation...Deffo recommend watching this in Youtube in 4K.ON THE MENU:Your Job as a Leader is to “take away the silent interferences”: 1% alone doesn't make the difference, when 1% difference add upThe Devonshire 3 Week Waiting List Secret to create Happy customers: Happiness is Reality - ExpectationsWhy More Publicans Should Think and Act Like Stormzy after GlastonburyWhy Service is Black and White, and Hospitality is ColourWhy “Hospitality” is an AWFUL name and Needs a Rebrand “…we're in the business of looking after people”Danny Meyer's “Salt Shaker Principle” vs. Osh's “Point North” Leadership PrincipleThe Devonshire Value For Time vs. Value For Money RuleWhy The Devonshire THINK like Retail Business “your product is a memorable experience that can be traded as a story”.The Devonshire No Shots Rule + Bottom Up Leadership.. “Great Ideas Come From a Single Place, Not a Committee”Daniel Khaneman Behavioural Economics: The Peak End Rule + Always Bring The Card Machine With BillWhy The Devonshire have a Secret Medicine Cabinet to Keep Customers SweetThe Legend of Sujan: ALWAYS Explain as leaders WHY we are doing somethingWhy 1% Improvement Doesn't Take Away from Enjoyment “Solving Problems is Cathartic” ==============================================

We have returned! And to kick off 2025, the NC F&B Podcast starts right by featuring renowned bartender, author, and cocktail expert Jim Meehan. Celebrating his new book, 'The Bartender's Pantry,' Meehan reflects on his journey from Madison, Wisconsin to New York's elite bars like Gramercy Tavern and PDT. He shares anecdotes about working with Danny Meyer, the philosophy behind his writing, and his views on the modernization of the cocktail industry. Meehan highlights the importance of service, community, and the true essence of hospitality in bartending. The episode showcases Meehan's meticulous attention to detail and his dedication to preserving the craft of cocktail making in a fast-evolving industry. The NC F&B Podcast is produced, engineered and edited by @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email max@ncfbpodcast.com

Union Square Hospitality Group Chairman/Founder Danny Meyer and PreciTaste AI CEO Ingo Stork speak on the growing trend of AI use in the restaurant industry. They speak with Bloomberg's Caroline Hyde. See omnystudio.com/listener for privacy information.

Die Afrika-ontwikkelingsbank beklemtoon die beduidende bydrae van Namibië se informele sektor tot die land se ekonomie, wat 24 persent van die BBP bydra. Ten spyte daarvan dat dit die grootste werkgewer is, werk die sektor buite formele stelsels, wat uitdagings bied om struktureel te transformeer. Die bank neem kennis van kwessies soos die afwesigheid van arbeidsregte, maatskaplike beskerming en toegang tot finansiering, wat die sektor se potensiaal belemmer om na formele stelsels oor te skakel en produktiwiteit 'n hupstoot te gee. Kosmos 94.1 Nuus het met Danny Meyer van SMEs Compete gesels oor hoe dit reggestel kan word.

In this 20th installment of one of our longest-running series, David shares five fresh quotes from the likes of Sir Philip Sidney, Danny Meyer, Raj Sisodia, Confucius, and Jeff Bezos. Across these stirring lines, we explore themes of authentic self-expression, continuous reinvention, the power of seeing people as wellsprings of creativity, and the urgency that comes from recognizing we only have one life. If you're ready to think deeper, act bolder, and craft a richer story for yourself, this episode offers both inspiration and challenge—Rule Breaker style.   Host: David Gardner Producer: Desirée Jones Companies Mentioned: AMZN, SHAK

This is a Vintage Selection from 2005The ConversationThe Restaurant Guys finally meet chef Floyd Cardoz of the acclaimed Tabla restaurant in New York City. Floyd talks about his experiences that brought him to where he is today and how he melded cuisines of India and the ingredients available in the New York region to create the first New York Times three-star Indian-fusion restaurant. The Inside TrackThe Guys are huge fans of Floyd and later they became friends. Floyd's passing in 2020 was a loss to them both professionally and personally. He left a legacy of passion for his craft and his heritage.“Everything I put on my menu is not created from my head. It's all created from my heart. It's related to an experience I've had in the past, something I've eaten in the past, something I've seen in India. So everything I do has a story attached to it,” Floyd Cardoz on The Restaurant Guys 2005BioFloyd Cardoz was born in India and received a bachelor's degree in biochemistry before exploring culinary school and moving to New York City in 1988. After working with chef Gray Kunz at Lespinasse he began working for Union Square Hospitality Group. He collaborated with Danny Myer to open Tabla in 1998. Cardoz was a four-time James Beard Award nominee and the author of two cookbooks. He is winner of season 3 of Top Chef Masters.  He was named among the "Top 50 Most Influential Global Indians" by GQ Magazine in 2011. InfoCardoz Legacyhttps://cardozlegacy.com/floyds-restaurants/tablaOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Namate lewenskostes die hoogte inskiet, ervaar 'n toenemende aantal Namibiërs finansiële druk, wat hulle aanspoor om bykomende inkomstestrome te ondersoek. Ekstra werk of sogenaamde "side hustles" het 'n reddingsboei geword in die uitdagende ekonomiese tye, aangesien 'n tradisionele 9-tot-5-werk vir baie mense nie meer genoeg is om stygende lewenskostes te dek nie. Kosmos 94.1 Nuus het gesels met Danny Meyer van SME Compete, wat nie dink dis 'n goeie idee om 'n besigheid so te begin nie.

David kicks off 2025 by revisiting five timeless lessons drawn from classic episodes spanning nearly a decade of weekly podcasts—now approaching 500 consecutive weeks of fresh content. Reaching back to 2016 and beyond, he rediscovers core investing principles: the surprising advantage of never selling, the folly of waiting for dips, the power of choosing stocks of stellar employers, and how great leaders transform intuition into intentional culture. Revisiting stories of Warren Buffett, Danny Meyer, and exceptional stock picks like Amazon and Nvidia, this episode delivers valuable, enduring truths for investors both new and seasoned. Host: David Gardner Producer: Dez Jones Companies Mentioned: AAPL, AMZN, ARM, BIIB, CRM, GOOG, META, NFLX, NVDA, TSLA

Die afgelope jaar het besigheidsregistrasies in Namibië met 34 persent afgeneem. Volgens die Bank van Namibië se kwartaallikse verslag dien besigheidsregistrasies as 'n leidende aanwyser van toekomstige ekonomiese aktiwiteit, en die afname dui op 'n verlangsaming in ekonomiese prestasie. Op 'n kwartaalgrondslag het nuwe besigheidsregistrasies met 14,3 persent gedaal, volgens die verslag. Kosmos 94.1 Nuus het met Danny Meyer van SMEs Compete gesels, wat sê hy is nie verras nie.

Matt Goodrich, principal of his New York-based design studio Goodrich, has cultivated an approach that is rooted in collaboration, curiosity, and pursuing the unexpected. With a career that spans more than two decades, including stints at Rockwell Group and AvroKO, Goodrich's perspective champions the art of storytelling.Since founding his eponymous firm in 2017, Goodrich, who was recently named Boutique Design's 2024 Designer of the Year, has leaned into projects that push boundaries, taking on challenges that stretch the team's capabilities, from Ci Siamo, his collaboration with restaurateur Danny Meyer to the UBS Arena in Elmont, New York. The latter, home to the New York Islanders hockey team, challenged the studio, which had little prior experience in either live entertainment or sports venues, to create a unique, hospitality-driven project. It became a defining moment for the firm, reinforcing Goodrich's ethos: learning by doing and embracing the unfamiliar to create something extraordinary.Thank you for listening! For more of our great interviews, find us at hospitalitydesign.com.

Handelminister Lucia Iipumbu het onlangs by 'n regeringsinligtingsessie wysigings aan die Drankwet uitgelig. Drankwinkels naby skole, plekke van aanbidding en residensiële persele sal moet sluit. Bestaande dranklisensies moet ook voor 31 Maart 2025 hernu word. Kosmos 94.1 Nuus het met Danny Meyer van SMEs Compete gepraat wat sê die minister verdien applous vir die wysiging.

Danny Meyer is best known as the founder of Shake Shack and the legendary restaurants of his Union Square Hospitality Group in New York City. He joined host Jeff Berman on stage recently for the first Masters of Scale Live, presented by Capital One Business. Later in the conversation, Danny's daughter, Hallie Meyer, joined them on stage. Hallie is busy scaling her own food venture, the gourmet NYC ice cream shop Caffè Panna. The Meyers offer invaluable insights on how to scale great experiences for customers and teams. Find out how to attend upcoming live Masters of Scale events at mastersofscale.com/liveRead a transcript of this episode: https://mastersofscale.comSubscribe to the Masters of Scale weekly newsletter: https://mastersofscale.com/subscribeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to the first episode of Bar Hacks: ReFire! We've changed the standard Bar Hacks format to address real-life hospitality industry issues. We're also introducing a co-host to help provide different insights and perspectives: Bradley Knebel, client services director at Empowered Hospitality. Bradley has 20 years of experience in hospitality, including ten years with Danny Meyer's Union Square Hospitality Group. On this inaugural episode David and Bradley discuss giving a second chance to a part-time employee hired to join a small culinary team; a bartender who may be experiencing imposter syndrome but who was also only given a single training shift at a high-end venue; and owners, operators, and leadership team members pulling pranks on staff. Notes Bar Hacks IG: @barhacks David Klemt IG: @david.ex.machina Bradley Knebel IG: @sommfabulousguy KRG Hospitality IG: @KRG.Hospitality KRG Hospitality website: KRGHospitality.com Empowered Hospitality IG: @empoweredhospitality Empowered Hospitality website: EmpoweredHospitality.com

Shoot us a Text.Welcome to Wednesday as we talk about the likely EV regulation rollbacks on Trump's Day One. We also talk about a Jaguar rebrand that's unlike anything we've ever seen, as well Delta's new initiative to serve ShakeShack on first class flights. Show Notes with links:Sean Duffy has been nominated to head the U.S. Department of Transportation by President-elect Trump, with a vision to lead America into a "golden age of travel." His nomination brings significant implications for automotive and transportation policies.A former congressman and Fox News host, Duffy is expected to roll back EV-supportive policies, aligning with Trump's “Day One” initiatives.EV advocates have expressed concerns about potential climate change impacts under his leadership.He advocates for right-to-repair laws, citing high repair costs linked to automaker patent restrictions and may spearhead advancements in autonomous vehicle policies, including self-driving trucks.“It is imperative a federal policy framework on AVs be put in place,” said Jeff Farrah, CEO of the Autonomous Vehicle Industry Association.Jaguar is charging into a bold new era as it prepares to go fully electric by 2026. Alongside plans for an all-electric lineup, the automaker has unveiled a reimagined logo and identity that apparently attempts to blend its classic heritage with modern flair.The new logo spaces out the letters and mixes upper and lowercase for a sleek look.Jaguar leans on its founder's motto, “A Jaguar should be a copy of nothing,” now simplified to “Copy Nothing.”Taglines include “delete ordinary” and “live vivid”, with Pop Art-inspired ads featuring very serious, very colorful models.Chief Creative Officer Gerry McGovern says it's about capturing Jaguar's essence for today's world: “This is real,” he told reporters, “not the white stuff.”Their first electric model, a 2026 super-GT, promises exciting new designs.Delta Airlines is taking in-flight dining to the next level with a delicious new partnership with Shake Shack. Starting December 1, passengers in First Class on select flights will be able to enjoy Shake Shack's iconic Cheeseburger while cruising at 30,000 feet.The burger will first be available on Boston flights, with plans to expand nationwide by 2025.The Shake Shack Cheeseburger features 100% Angus beef, a potato bun, and customizable toppings like lettuce, tomato, and their famous ShackSauce and the meal comes with chips, a Caesar salad, and a dark chocolate brownie.Passengers can pre-select their burger up to 24 hours before departure through the Fly Delta app.This collaboration builds on Delta's partnership with Union Square Hospitality Group, founded by Shake Shack creator Danny Meyer.Shake Shack's Michael Kark says, “We're proud to partner with Delta to elevate the in-flight dining experience. It's a great way to bring our iconic cheeseburger to new heights!”Hosts: Paul J Daly and Kyle MountsierGet the Daily Push Back email at https://www.asotu.com/ JOIN the conversation on LinkedIn at: https://www.linkedin.com/company/asotu/ Read our most recent email at: https://www.asotu.com/media/push-back-email

The BanterThe Guys express what they look for in a dinner party host and what to do as a guest….and they hope you invite them over.The ConversationThe Restaurant Guys welcome Tom Colicchio back on the show after 18 years! Giving some insights from his book Why I Cook, Tom tells stories from his early years, how he ended up where he is and shares some behind the scenes tea from Top Chef. The Inside TrackThe Guys understand the NJ culture Tom experienced while growing up and one of them had the same first boss! Several years later, he returned to 40 Main with aspirations.  “So Jerry and I were ambitious. We didn't want 40 Main just to be a great restaurant in Milburn. We wanted it to be a great restaurant period,” Tom Colicchio from his book on The Restaurant Guys Podcast 2024BioTom Colicchio got his start in suburban New Jersey restaurants with stints in NYC and abroad.  In July 1994, Colicchio and his partner Danny Meyer opened the Gramercy Tavern in the Gramercy Park neighborhood of Manhattan. It was voted Most Popular Restaurant in New York City by the Zagat Survey in 2003 and 2005. In spring 2001, he opened the first Craft restaurant one block south of Gramercy Tavern. Craftsteak and ‘wichcraft followed.Tom won the 2010 Outstanding Chef award from the James Beard Foundation.He has written three cookbooks and just released his memoir and cookbook Why I Cook.Tom has been involved with Top Chef since its beginning in 2006, where he has served as head judge. He won an Emmy Award in 2010 for Outstanding Reality-Competition Programming as an executive producer of Top Chef, on which he appears.InfoAbout Tom and His Book Why I Cookhttps://www.tomcolicchio.com/Reach out to The Restaurant GuysIf you're in New Jersey...November 22 Dale & Jill DeGroff Happy Hourstageleft.com/eventsOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

In this episode, Tim Harmon, founder and CEO of Palisades Hospitality Group, shares his journey from law to hospitality, his passion for cycling, and the leadership lessons he's learned along the way.Listen now to learn about:The importance of stillness and mindfulness in leadership and success.How personal passions, like cycling, can contribute to professional clarity and problem-solving.The unique alignment between hospitality skills and personal life skills.Tim's career pivot from being an attorney to entering the hospitality industry.The story behind the founding of Palisades Hospitality.Resources mentioned:Stillness is the Key by Ryan Holiday (book)Unreasonable Hospitality by Will Guidara (book)Setting the Table by Danny Meyer (book)How to Know a Person by David Brooks (book)This episode is brought to you with support from Sojern, the all-in-one platform that helps more than 10,000 hotel companies worldwide excel across marketing, operations, and guest experience. Want to know how successful hotels are unifying their approach to drive better results? Download Sojern's latest research report: "Unlocking Revenue: How Hoteliers Build Profitable Guest Relationships" to discover actionable insights for your entire team - from general managers to operations and marketing leaders.Send Josiah a text A few more resources: If you're new to Hospitality Daily, start here. You can send me a message here with questions, comments, or guest suggestions If you want to get my summary and actionable insights from each episode delivered to your inbox each day, subscribe here for free. Follow Hospitality Daily and join the conversation on YouTube, LinkedIn, and Instagram. If you want to advertise on Hospitality Daily, here are the ways we can work together. If you found this episode interesting or helpful, send it to someone on your team so you can turn the ideas into action and benefit your business and the people you serve! Music for this show is produced by Clay Bassford of Bespoke Sound: Music Identity Design for Hospitality Brands

Tom Colicchio joined us in the studio for a really amazing conversation. Tom is a longtime chef and behind the restaurants Craft, Gramercy Tavern, and dozens more. He's also the longtime head judge on the show Top Chef. Tom just released his memoir (with recipes), Why I Cook, and we get into how he's long been at the heart of culinary innovation and policy. We talk about his early days cooking in New York City and how he came together with Danny Meyer and many others to invent a new style of restaurant cooking that is still influential today. We also discussed the recent election—and his thoughts on possibly running for US Congress. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM TOM COLICCHIO:Caviar and Cocaine [Town and Country]Tom Colicchio on how cooking saved his life [MSNBC]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

How much should we tip? Legendary restaurateur Danny Meyer returns to Rapid Response to assess an inflection point in customer expectations and experiences around that and other questions. The founder of Union Square Hospitality Group and Shake Shack shares his hard-earned lessons from unsuccessfully challenging the tipping norm, plus why he sees right now as a golden age for new restaurants. Hear how AI is poised to redefine hospitality–and his best advice for securing a reservation at that hard-to-get-into spot.Visit the Rapid Response website here: https://www.rapidresponseshow.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Paul Grieco has a storied career in wine and hospitality, beginning in his family's Italian restaurant in Toronto and working his way to the heights of Manhattan dining rooms. He worked with the famed Danny Meyer and the-now celebrity chef Tom Colicchio when they opened the fabled Gramercy Tavern where Paul began as a server and eventually became beverage director. Despite all the accolades that come with hallowed halls of fine dining, Paul is most revered acclaimed and revolutionary wine bar Terroir and its now legendary Summer of Riesling. The guys had a chance to sit down with Paul and Tanner Walle of Valley Bar and Bottle when the Summer of Riesling hit Sonoma. We discuss the state of wine and hospitality in wide ranging and appropriately non-linear conversation. In short, the Summer of Riesling collided with International Grenache Day as we approached the Autumnal Equinox on the back porch of the tasting house…and the results are spectacular. [Ep340]

In this replay episode of Growing in the Green Industry, we welcome our guest, Brandon Sheppard, Franchise Owner of Weed Man and President-Elect of NALP.  In this episode we also welcome our newest host, Skyler Westergard with LandCare.  Brandon shares his experience with volunteering at Renewal and Remembrance and how important the opportunity is to give back to those who give to the green industry.  Brandon also talks about his passion for transforming lives within his company and the power of investing and caring for your team as individuals.  He talks about representing yourself and company through recruiting, interviews and training and that you should be more than a company that gives just lip service but that invites people to bring a different part of themselves to work. Brandon, Skyler, and Brett also talk about the book, ⁠Setting the Table⁠ by Danny Meyer and the six hospitality quotient characteristics and building in those characteristics into the interview process.  They also mention the books ⁠Unreasonable Hospitality⁠ and ⁠Winning on Purpose⁠. This episode is hosted by Brett Lemcke with R.M. Landscape and Skyler Westergard with LandCare. Listen here or on your favorite podcast app: https://podcasters.spotify.com/pod/show/nalp-young-professionals

At 27, long before he gained acclaim as the restaurateur behind Shake Shack and Gramercy Tavern, Danny Meyer launched his first venture, Union Square Cafe. More than 20 James Beard Foundation awards later, Danny shares the strategies and insights that fueled his restaurant empire. He and Adam discuss how to build a culture of excellence and care, how to hire people who treat others well, and how to bring values to life. Danny is the author of the New York Times bestseller Setting the Table.Transcripts for ReThinking are available at go.ted.com/RWAGscripts

John is joined by the legendary restaurateur Danny Meyer—whose Union Square Hospitality Group has built a fine-dining empire in New York City (Union Square Cafe, Gramercy Tavern, The Modern, Manhatta, Ci Siamo, and more) and spawned the multinational fast-casual juggernaut Shake Shack—to mourn the shocking, bewildering loss of a mutual friend, the fast-rising culinary superstar Jamal James Kent, at just 45. Danny also reflects on what has and hasn't changed in restaurant culture since the heyday of bad boy celebrity chefs, the extent to which the industry has recovered from the pandemic, and the crucial differences between mere service and genuine hospitality. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Restaurateur Danny Meyer takes us back to where it all began for him: a family trip to Europe and a simple plate of pasta. That memorable meal sparked a lifetime practice of discovery that continues to feed his creativity and his soul.If this episode resonates with you, we'd love to hear from you. Please take a moment to share your reflections by rating and reviewing Meditative Story in your podcast player. It helps other listeners find their way to the show, and we'd be so grateful.Each episode of Meditative Story combines the emotional pull of first-person storytelling with immersive music and gentle mindfulness prompts. Read the transcript for this story: meditativestory.comSign up for the Meditative Story newsletter: https://meditativestory.com/subscribeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.