Podcast appearances and mentions of davin waite

This may surprise some of you, but I am not a vegetarian - I'm definitely not a vegan. Nothing against either, by the way, but it's just not me. I am, however, a massive proponent of what each brings to the culinary landscape, and, in a broader sense, what the ethics behind each bring to the larger conversations about food, our interaction with nature, reducing waste, and more. My guests are absolutely driving forces behind these various aspects and more, as I am joined by the incredibly talented Chef Davin Waite and his incredible wife, Jessica Waite. Owners of The Plot, Wrench and Rodent Seabasstropub, and a host of other concepts and ventures, they are some of the most talented individuals I've ever met. Aside from creating immensely flavorful food, they are doing so while also being advocates - not an easy balance. Their restaurants are some of the most creative and innovative around - plain and simple - and they are two people I am incredibly humbled to finally sit down with.Enjoy.The Best Ceats Podcast brings unprecedented access to the Orange County hospitality industry each and every episode. Bringing you the best stories, and the people behind them with every interview, The Best Ceats Podcast showcases the very best of Southern California's bars, restaurants, and beyond.You can find more information at https://thebestceats.comFollow Host Crawford McCarthy at https://www.instagram.com/thebestceats/To support content like The Best Ceats Podcast, as well as gain access to the exclusive bonus episodes, and more, please consider supporting The Best Ceats, at: https://patreon.com/thebestceats To learn more about Ali Coyle, as well as her debut track “Trust Me,” please see her official website: https://alicoylemusic.com To find out more about our sponsors for this episode, please visit the following:https://www.heirloompotager.comhttps://www.trattoriatrullo.com

Jessica and Davin Waite are the Co-Owners and Co-Founders of Wrench and Rodent and The Plot in Los Angeles, CA. Davin was previously on the show for episode 679 when The Plot was just being built, back in 2019.  In the mid-'90s after being hired at Ichiban in Santa Barbara, CA, Davin Waite made the decision to drop out of college and chase his new-found passion; food. After a few years of being mentored by local legend, Chef Hiro, Waite made the move to San Diego where he weaseled his way into the kitchen of Cafe Japengo where he further refined his skills. Six years later Waite opened his first business, The Fish Joint (which later rebranded as Pickled Ginger Catering & Events) which was followed by Wrench and Rodent Seabasstropub, and The Whet Noodle all located in Oceanside, CA.  Jessica Waite focused on nutrition in school and was training to become a physician when she realized she did not want to be a part of the modern healthcare system. She transitioned to focus on business and got her MBA in that verticle. She met Davin while working in one of his restaurants and they pivoted to open Wrench and Rodent in 2013 and The Plot in 2019. Jessica focuses on FOH, design, and accounting/numbers while Davin is a chef, primarily focused on menu and BOH. There are currently 3 Plot locations. Favorite success quote/mantra: Jessica: "They didn't say it was going to be easy, they said it was going to be worth in." Davin: "The future is unwritten." In this episode we will discuss:  Fundraising First time restaurant owner Working with your spouse Branding Marketing Veganism Burnout Sustainability AND MORE! Today's sponsors: Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT's total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT's end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way. MarginEdge: Boost your efficiency and profitability without adding labor costs. MarginEdge is a complete restaurant management software that allows you to seamlessly manage all aspects of your business from one central location. Track food costs in real time, make inventory faster and less tedious, easily cost out your recipes, and get a daily P&L so you always know where you stand. See how it works at marginedge.com/unstopabble. Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact the guest: Instagram: @_jmwaite  @davinwaite  @theplotrestaurant Website: https://theplotrestaurant.com Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

Todays guest is Cheyne Magnusson. Cheyne was a Pro Surfer that grew up in Hawaii on the island of Maui and has had his hands in just about everything surf related. Cheyne was an early adopter of progressive surfing and was one of the pioneers to go above the lip and explore aerial surfing. Which makes lots of sense because his father is Famous 80's Pro Vert Skater Tony Magnusson. So for Cheyne it was in his DNA. Even Cheyenes entrepreneur spirit might come from his roots as well. His dad started H-STREET SKATEBOARDS, the very first Skater owned skate company. H-Street was a company that oversaw the transition from 'Vert" skating to "Street" skating. H-Street's first sponsored skaters were Matt Hensley and Danny Way, two of the most influential skaters of all time. So progression is in Cheyne's blood, and the bloodlines run deep. When Cheyne was young his folks split and he went to Hawaii to live with his mom. Cheyne grew up on the island of Maui. It is here were he fostered a love for Surf and Seafood. Cheyne would eventually fall in love with spearfishing and fall in love with cooking, thus creating a special "Poke" recipe that he would prepare for his friends and family, especially after a long day of playing in the surf and sun. Cheyne would eventually make his way back to Oceanside, where he would become one of the wizards involved in the ever-changing wave pool space. With a chance encounter with a fellow surfer and fish lover, Cheyne met Chris Slowey. Chris "Slowey" specialized in creating spaces for enjoyment in the Bar and Restaurant industry. These two quickly came up with the idea of "SHOOTZ"! Shootz started as little "pop-ups" in and around local breweries in San Diego County, serving up Cheyne's "Famous" Poke Recipe. A Recipe he has spend years crafting. a Recipe he holds dear to his heart, don't try to steal it, or you might get speared. Cheyne is a charismatic guy the spews positivity, and it's no wonder everyone wants to work with him. He's the kind of guy that injects salt water in the most corporate of boardrooms. He keeps salt int the building. And on every project he works on he adds that crusty approach that only a surfer could appreciate. The wave pool game would come calling and Cheyne answered the call and he had to put "SHOOTZ" poke on ice! After some ups and downs in the Wave pool game, Cheyne found himself back in Oceanside. Once again Cheyenne would hook up with Christopher Slowey and they RE-Booted "SHOOTZ" 2.0! Bigger and stronger! SHOOTZ was re-Born! While Cheyne was away, Chris had been hard at work planning Brewies and creating spaces and opportunities. "Slowey" had found the perfect space. An old building with a series of old auto repair garages. Enough to house 9 small buissneses with a common areas. Blocks from the beach in an area with lots of potential. The new building was re-imagined and re-branded as "The Tremont Collective". Appropriate since it's on the corner of Wisconsin and Tremont, just south of the pier. The Tremont Collective houses 9 small businesses where you can shop, eat, drink and connect. 9 local businesses! Brixton lifestyle apparel, Communal Coffee, The Annex, Stab Magazine, Atacama Surf Shop, Bottlecraft and shop, Verve Spin Studios, Al Fresko (lifestyle and catering) and last but not least!!!!! SHOOTZ FISH X BEER!!!!!!! At last Chris's and Cheynes vision came to life! With the help from "Rock and Roll" chef Davin Waite! The SHOOTZ menu is off the charts and its changing daily. Shootz also offers their very own Japanese Lager to perfectly accompany the sophisticated palate of tasty fish. SHOOTZ could be described as flavors from Maui and Baja colliding. Line caught poke, off-the boat tacos and daily fish market specials. The grand opening was a huge success and its been lines out the door ever since. I parked my VW bus right in front of the "Tremont Collective" all day for the grand opening celebrations. The gathering was epic and everyone was eating and drinking! yewonline.com shootzfishxbeer.com

Happy Hoo-lidays Lavender Lads and Ladies! Today, Sami chats with Davin Waite (@davinwaite) about not one, not two, but the THREE restaurants he owns and operates. Yeah. He's a badass. An Oceanside born and bred chef, Davin is breaking barriers with his work, committing to zero-waste prep, production and consumption. Wanna' try a banana-peel taco? I know you do. I can only scratch the surface here. Dive into the episode! And check out his hot-spots here:Wrench & Rodent (@wrenchandrodent): a SeaBasstro Pub // https://www.seabasstropub.comThe Whet Noodle (@thewhetnoodle): https://www.thewhetnoodle.comThe Plot (@theplotrestaurant): https://theplotrestaurant.com Thanks for listening! To find cooking lessons, chef tips, and the Vegan in a Weekend cook book, visit www.lavenderlunch.com. Lavender Lunch is created by Sami Pollak, produced and engineered by Cameron Tagge (@camtagge). Thank you for joining us on this adventure. Connect with us on Instagram @veganinaweekend

We talk with Jesse Vigil of Big Table San Diego & Davin Waite of Wrench & Rodent Seabasstropub in Oceanside. Jesse talks about the work that Big Table does to assist restaurant and hospitality industry workers that need help, especially since the pandemic hit in March. Davin talks about his personal experiences of working in the kitchen as well as addiction and mental health issues in the food industry. No fluff. No spin. We tell it like it is. Big Table Instagram Wrench & Rodent Instagram Big Table Facebook https://www.facebook.com/wrenchandrodentrodent/   Davin Waite       We are proud to support and recommend Kitchens for Good. Kitchens for Good's mission is to break the cycles of food waste, poverty, and hunger, through innovative programs in workforce training, healthy food production, and social enterprise. The program is a tuition-free, certified culinary apprenticeship program that trains individuals with barriers to employment to launch their career in the culinary and hospitality industry. The program specifically serves individuals who are experiencing significantly high unemployment rates: formerly incarcerated adults, foster youth transitioning out of the system, survivors of domestic violence, individuals with mental health disorders, and individuals with histories of substance abuse. Donate, volunteer, or find more about their event and catering services at https://www.kitchensforgood.org  We hope that you enjoy this podcast. Please like & follow us if you do.  Produced at Studio C Creative Sound Recorders in San Diego CA http://www.studio-c.com  

In the mid-'90s after being hired at Ichiban in Santa Barbara, CA, Davin Waite made the decision to drop out of college and chase his new-found passion; food. After a few years of being mentored by local legend, Chef Hiro, Waite made the move to San Diego where he weaseled his way into the kitchen of Cafe Japengo where he further refined his skills. Six years later Waite opened his first business, The Fish Joint (which later rebranded as Pickled Ginger Catering & Events) which was followed by Wrench and Rodent Seabasstropub, and The Whet Noodle all located in Oceanside, CA. For his next project, Davin is partnering Jessica Waite and Christopher Logan, a plant-based, zero-waste restaurant named The Plot. Show notes… Favorite success quote or mantra: "The future is unwritten." "Live in a way that the teenage version of myself would be proud of me." In today's episode with Davin Waite we will discuss: Food in the family Zero waste Married to your business partner (literally) Successes and failures The importance of travel Collaboration with restaurants near you Enjoying the rushes in a busy restaurant Learning from many different cultures and cooking Ego in the industry Ask questions and always learn Keeping a notebook and writing in the kitchen The birth of modern sushi Mentors Branding The decision to open your own restaurant Common mistakes in opening a restaurant Costs and bottom lines Gaining focus throughout your career Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Waking up every morning excited about life What is your biggest weakness? Smoking cigarettes What's one question you ask or thing you look for during an interview? "Were you born to do this?" What's a current challenge? How are you dealing with it? Quitting cigarettes Share one code of conduct or behavior you teach your team. If it's not "wow" then don't send it out What is one uncommon standard of service you teach your staff? Tasting menus What's one book we must read to become a better person or restaurant owner? Kitchen Confidential by Anthony Bourdain The Art of War for Managers by Gerald A. Michaelson and Steven W. Michaelson GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Value your own time Name one service you've hired. Solstice Interiors What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Smart phones Instagram Toast POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Try to make a difference Things don't have to be perfect Be good to each other Contact info: Instagram: @davinwaite Email: davinwaite@gmail.com The Plot website: www.theplotrestaurant.com Wrench and Rodent website: www.seabasstropub.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Davin Waite for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Culinary Couple Jessica & Davin Waite, co-owners of the Wrench and Rodent, Seabasstropub and The Whet Noodle sit down with Michelin-starred Chef & host Jason McLeod to chat about life inside and out of the kitchen as a husband and wife team. 24/7 partners!

It just takes one spark to set fire to a dream. For Jessica and Davin, it was only about two years ago that their latest and arguably, most significant project was born. The Plot, a plant-based, zero-waste restaurant soon to open in South Oceanside, is the product of their willingness to start the conversation. Jessica is an ethical vegan who married her omnivore love, Davin, and together the two are jumping off cliffs to live their dream. A path that consistently asks them to step out of their comfort zone so they can continue to push boundaries. The core belief that has carried them through the ebbs and flow of entrepreneurship is that the universe will provide. They have trust in the unknown and an unwavering belief that there is something powerful out there that is on our side. This belief may well be the difference between those who succeed at living their dream and those who paralyze in fear. Jessica and Davin are walking the warrior path with fast and sure-footed feet. They are well into their journey to assist us in creating a better world. Thank you for tuning in, and thank you for contributing to Patreon. There are well over 100 exclusives for our community supporters. Namaste - Jess

In this episode we talk with Jessica Waite, the president of the Berry Good Food Foundation. Jessica is the co-owner of several well-known dining destinations in North County San Diego. She has been passionate about nutrition and healthy lifestyle choices since an early age.  Jessica and her partner Davin Waite will soon be opening their newest venture, The Plot. They describe it as being "plant based, with no waste." The Berry Good Food Foundation is a non-profit grassroots organization. Their goal is to tackle the barriers-- educational, economic, systemic, infrastructural-- standing between people in our region and local, sustainably produced food. We hope that you enjoy this podcast. Please like & follow us if you do.  Produced at Studio C Creative Sound Recorders in San Diego CA

Chef/owner Davin Waite isn’t afraid to play with his food. “At the end of the day, how big is your box of crayons?” he pondered. The boundary-pushing chef has been named to PACIFIC magazine’s Chain of Gourmand two years running, earning praise from other local chefs. The unconventional food at his sushi/izakaya pub, Wrench and Rodent, in Oceanside has earned him a reputation among diners and fellow cooks as being the most adventurous chef in town.

On this episode we join force with a set of inspiring thought leaders to discuss the upcoming Wasted event. Tune in as Davin Waite of Wrench and Rodent, Abriana Young of Closing the Loop & Chuck Samuelson of Kitchens for Good share their part in the cause and event. To learn more and get involved visit www.WastedSD.com

On today’s Happy Half Hour podcast, hosts Erin Chambers Smith, Troy Johnson, and producer Archana Ram discuss local dining news, like the opening (today!) of Bo-Beau’s newest location in Hillcrest, the new Chinese spot Village North on Convoy, and Wrench & Rodent chef Davin Waite’s new menu items made with—wait for it— banana peels. Today’s special guest is Tommy Baumann, general manager of Bali Hai. We chat with Tommy about the resurgence of tiki culture, working in a restaurant family, his favorite tipple on the menu besides the potent Mai Tai, and the upcoming Tiki Oasis event. We’re also talking about how Britain is banning junk food ads before 9 p.m., the launch of healthy food prescriptions, and the mislabeling of certain seafood. We end the show with recommendations for Two People/$50, including Fifth & Rose at the Pendry Hotel, Blue Door Winery, Azuki Sushi, and Minh Ky.

The Pendry brings five food and drink concepts to downtown, lauded Oceanside chef Davin Waite stops by, and more

We're drinking with two guys at the top of their respective games: Paul Segura, brewmaster at Karl Strauss; and Chef Davin Waite from Wrench and Rodent. We talk food, beer, economics, and we bring back Five Questions. Boom goes the dynamite!