Podcast appearances and mentions of del frisco

Lauren is joined by stylist Karolyn Pho to discuss designer Jonathan Anderson's exit from Loewe and what his vision for Dior, where he will be announced as creative director in the coming weeks, could look like. They also get into LVMH C.E.O. Bernard Arnault's HBO-style succession plans. (Is Delphine really the Shiv of the situation?) But wait, there's more: the duo also contemplate who could be the next Balenciaga designer, and break down Travis Kelce and Taylor Swift's looks from a recent dinner date in New York City. (They also try to figure out why the couple ate at Del Frisco's.) To check out the items mentioned in this episode, head to the links below to see and shop for yourself: Lady Dior bag Balenciaga Motorcycle bag Isabel Marant Wedge Sneakers Isabel Marant Baseball Cap Isabel Marant Sweatshirt 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

Before you take the kids trick or treating this Halloween, be sure to join our Content Manager, Carole Peck for our October webinar focusing on family travel - including captivating last-minute Thanksgiving getaways, joy-filled NYC holiday- travel and spring travel to the Mid-Atlantic and Southern US!First, discover enchanting private holiday experiences and spectacular once-in-a-lifetime events that ensure your clients and their families have their most memorable holiday season yet. Next, we'll whisk you away on a preview of travel this spring to Washington DC, Charleston and Savannah – perfect destinations for spring break!Whether your clients are planning a mother-daughter escape, a multi-generational adventure or a trip with young children - we've got plenty of fresh ideas to inspire their next journey. Reserve your spot today!Here's what to expect:•Thanksgiving Parade Viewing Party at Del Frisco's•NYC Holiday Tours, Multiday Experiences and Once-In-A-Lifetime Events•Washington DC Cherry Blossom Festival 2025•Spring Travel to Charleston and Savannah 

Beyond Times Square invites you to join us for an exclusive webinar showcasing our unrivaled holiday events in New York City! From the iconic Thanksgiving Parade to luxurious New Year's Eve parties, our curated experiences promise unforgettable memories filled with festive cheer and opulence. Join our Content Manager, Carole Peck, for an insider's look at the spectacular holiday events BTSQ has lined up for your clients. Learn about our premier Thanksgiving parade viewing party, exclusive New Year's Eve events, and family-friendly celebration options, all designed to immerse your clients in the enchantment of the holiday season! Reserve your spot today and be the first to offer these exceptional holiday experiences to your clients, ensuring they celebrate the season in style and luxury. Here's what to expect: Introducing Our NYC Holiday Events:Thanksgiving Parade Viewing Party at Del Frisco's New Year's Eve Gala at M Social Hotel Christmas Tree Lighting Party at Rockefeller Center Family-Friendly New Year's Eve Party at Rockefeller Center Holiday Cabaret Brunch at LeRock Holiday-Themed Tours & Multiday Experiences 

We're excited to introduce you to Esther McIlvain, Vice President of Marketing & Communications at Hawkers Asian Street Food, a favorite local restaurant (that has now expanded to 7 states!). In this episode, Esther and Cassie chat through the essentials for restaurant marketing on a local and national level (including Esther's tried and true "hourglass strategy"), and how infusing hospitality into your brand can make a huge impact with your ideal consumer. About Esther + Hawkers Asian Street Food: Esther McIlvain is the Vice President of Marketing & Communications at Hawkers Asian Street Food, a restaurant concept serving authentic Asian street food in an experience-driven environment, with a focus on small, shared plates. Headquartered in Orlando, Fla., Esther oversees all aspects of marketing, brand, social media, and public relations for 15 restaurant locations spanning seven states. After graduating from the University of Florida with a B.S. in Public Relations, Esther continued her career in publicity working with top brands and personalities like Andrew Zimmern, Guy Fieri, Thomas Keller, Cholula, Del Frisco's, and more. Her passion for storytelling led her to represent clients spanning several industries including restaurants, CPG, destinations, and personalities, before beginning her journey at Hawkers in 2018. Hawkers Asian Street Food has been named an eight-time Inc. 5000 winner, one of Central Florida's fastest-growing businesses, and is among Central Florida's top 100 privately held companies. Hawkers also received its first Michelin Guide Recommendation in 2022 and has maintained the esteemed honor ever since. In addition to leading brand at Hawkers, Esther is also an active board member for the Central Florida Zoo & Botanical Gardens. Connect with Esther on LinkedIn Follow along with Hawkers Asian Street Food: Instagram | Facebook ____ Say hi! DM us on Instagram and let us know which bonus episodes you're excited for - we can't wait to hear from you! Please also consider rating the show and leaving a review, as that helps us tremendously as we move forward in this Marketing Happy Hour journey and create more content for all of you. ⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join our FREE MHH Insiders online community to connect with Millennial and Gen Z marketing professionals around the world!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Get the latest from MHH, straight to your inbox: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Join our email list!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow MHH on Social: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Threads⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ | ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ --- Support this podcast: https://podcasters.spotify.com/pod/show/marketinghappyhour/support

It's Tuesdays, baby! Mark has a revelation about Carnegie Hall, Joe creates a mini-me for a big dinner at Del Frisco's, and things goes awry. Finally, Mark tells a secret tale about a personal hero. Keep it under your hats!! It's Tuesdays! Our Stuff: - patreon.com/tuesdays Sponsors: - Tuesdays with Stories is sponsored by BetterHelp. Support the show & get 10% off your 1 st month of therapy at https://www.betterhelp.com/TUESDAYS

Robert Kelly, Luis J. Gomez, Joe List, and Dan Soder join forces and talk about Joe's new baby, who has the cutest baby picture, Capitol Grill vs. Del Frisco's, opening for Nate Bargatze and so much more. Presented by YKWD and GaS Digital. LISTEN ON APPLE PODCASTS https://podcasts.apple.com/us/podcast... SOCIALS Robert Kelly @ykwdpodcast robertkellylive.com https://www.instagram.com/robertkelly... Luis J. Gomez luisofskanks.com https://www.instagram.com/gomezcomedy/ https://twitter.com/luisjgomez Joe List https://twitter.com/JoeListComedy https://www.instagram.com/joelistcomedy/ Dan Soder dansoder.com https://www.instagram.com/dansoder/ SPONSORS Sheath Underwear https://www.sheathunderwear.com/ promo code: Regz for 20% off My Bookie https://mybookie.website/TheRegz promo code: REGZ for up to $200 cash bonus Learn more about your ad choices. Visit podcastchoices.com/adchoices

Jeff Carcara, CEO of Sixty Vines, says he owes a lot to the Hillstone Restaurant Group, the hospitality company where he began his career. He followed that start with stints at innovative casual-dining players, including Bahama Breeze, Seasons 52 and Del Frisco. Carcara now leads Sixty Vines, an eight-location polished casual differentiated by its unique wine-on-tap initiative and vineyard-inspired global menu. The restaurant came onto his radar when he dined there as a guest and was wowed by the sustainable, flexible beverage program featuring keg wines, cocktails, kombucha and even cold-brew coffee—all on tap. That, along with the concept's craveable, shareable food and relaxed vibe, made a lasting impression. Listen as Carcara describes how Sixty Vines is changing wine culture to make it more approachable and fun, how he's working to expand the chain around the country and why the brand is finding fans among diners in every generation.

Segment 1 - Marshall injury, play of Bryce Young, OL concern?Segment 2 - Carla Gebhart interview (thoughts on Young, how much more should Young play, Corral future, OL concern, biggest bright spot, how good the WR's can be)Segment 3 - Del Frisco's Prime Cuts as we go around the NFLSegment 4 - AP Top 25 has FSU ahead of Clemson, Future of the ACC, Drake Maye Heisman chances

A new steakhouse is opening in Indy. Del Frisco's. Why wouldn't they want to build a restaurant here with all the conventions we host? Remote working isn't working. Businesses need people back in the office to increase productivity.See omnystudio.com/listener for privacy information.

Paki & Chris invite Owners of Barry's Downtown Prime @barrysprime and @makeithappenhospitality: Yassine Lyoubi @yassine.lyoubi, Chef Barry Steven Dakake @chefbarryb & Marco Cicione @marcocicione, to join the CIRCLE for Episode 118.Click the LINK in BIO to watch the full Episode at TheVegasCircle.com Also avail on all podcast audio outletsBarry's Downtown Prime( official steakhouse of @goldenknights) brings back the Vegas Steakhouse to Fremont Street. The restaurant design is inspired by old school Vegas Steakhouses which had a sense of place and timeless appeal. The design brings together classic cool ambiance of 1950's, 1960's, and 1970's in combination with the Modern and Hip vibe of Circa Hotel.Yassine is a seasoned restaurant professional with a passion for the industry that developed during his formative years working at his father's restaurant in Morocco. After completing his studies in hotel management at the University of Nevada Las Vegas, he gained diverse experience in front-of-house positions at renowned establishments such as the Cheesecake Factory, Del Frisco's Steakhouse, and L'Atelier de Joel Robuchon. Throughout his career, Yassine has worked with esteemed chefs and industry leaders, including Chef Barry S. Dakake, and has been involved in the opening and management of several successful restaurants, such as N9NE Steakhouse and Barry's Downtown Prime.Barry, a native of Johnston, Rhode Island, discovered his passion for cooking and flavors through his Italian mother's influence and their regular visits to the market. After graduating from the Rhode Island School of Design with a degree in Culinary Arts, he honed his skills under the guidance of Chef Charlie Palmer at Aureole in New York, blending French techniques with American flair. Dakake's career flourished in Las Vegas, where he made significant contributions to N9NE Steakhouse and later became the Executive Chef of Scotch 80 Prime, receiving accolades from esteemed publications and earning the title of "Chef of the Year 2018" by Eater Vegas. Alongside his culinary achievements, Dakake has had the privilege of cooking for notable figures like former presidents, athletes, and celebrities, while actively supporting his community through charitable endeavors.Marco, a Montreal native, embarked on his journey from Canada to America to fulfill his dreams of becoming a professional boxer. However, his love for southern culture and cuisine led him to shift gears and join the hospitality industry in Lake Charles, where he honed his skills as a server. Marco's career took him to Blackhawk, Colorado, and eventually settled in Las Vegas, Nevada, where he became an integral part of renowned establishments such as the Hard Rock Hotel and Casino and Scotch 80 Prime.

103: Brenda Rogers is an Executive Assistant and worked in the restaurant industry for over 15 years. She was the Chief of Staff at Gordon Ramsay North America (GRNA). Prior to that, Brenda was the Field Administrative Manager for the Dallas Field Office at McDonald's USA. Before joining McDonald's, she was the Vice President of Administration and Executive Assistant to the CEO at Del Frisco's Restaurant Group (DFRG). Earlier in her career, she was an Executive Assistant to the CEO at Taco Mac Restaurants and Romano's Macaroni Grill, and supported executives at Brinker International, Pizza Hut, and Blockbuster. Brenda is an administrative professional who is passionate about the administrative profession. She continually seeks to develop her skills and mentor assistants. Brenda held the designation of Certified Administrative Professional® from 2005 until 2022 and she earned the Advanced Certificate for the Executive Assistant (ACEA) in November 2017. Brenda is a native Texan who lives in Irving. She loves cooking, traveling, hanging out with her family, friends, and her boyfriend, Avery, and their pup, Bailey. She also enjoys watching classic movies (she introduced “Wuthering Heights” with Ben Mankiewicz on Turner Classic Movies in April 2019).   Links: LinkedIn: https://www.linkedin.com/in/brendalrogerscap/ ACEA: https://www.acea.training/ More news soon on ACEA on my newsletter: https://the-socialista-projects.com/#newsletter

Anthony Valletta is the President of Bartaco. Valletta is from Boston and studied the restaurant business both in the US and abroad in London. After graduating in 2005, he eventually found himself as the Managing Partner at Longhorn Steakhouse and stayed with the company for 7 years. He was Del Frisco's Director of Operations for 7 years from 2011 to 2018. He then worked as the COO at Mina Group, and held the same title at Birdcall in Denver. He has been the President of Bartaco since 2021. Check out episode 829 with Andy Pforzeimer Co-Founder of Bartaco as mentioned in today's episode. Check out episode 966 with Sam Caucci Founder & CEO of 1Huddle as mentioned in today's episode. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: Cowards never start. Losers never finish. Winners never stop." In this episode with Anthony Valletta we will discuss: The role of the "President" in a restaurant company Corporate restaurant world Empowering managers Restaurant tech and where to find the best options Gaining loyalty in stead of frequency with a limited marketing budget Today's sponsor: For restaurants, large costs can pop up fast, but traditional loans are too slow. That's why you need Zinch – They're a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license. 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. Knowledge bombs Which “it factor” habit, trait, or characteristic you believe most contributes to your success? Discipline What is your biggest weakness? Patience What's one thing you ask or look for when interviewing/growing your team? Humility What's a current challenge? How are you dealing with it? Acquisition and retention of great people Share one code of conduct or behavior you teach your team. Do three things really well at one time, and prioritize them properly What is one uncommon standard of service you teach your staff? Go above and beyond for a guest no matter what What's one book we must read to become a better person or restaurant owner? Unreasonable Hospitality by Will Guidara GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? 1Huddle What is one thing you feel restaurateurs don't do well enough or often enough? Don't say who wrote the rule, afraid to change 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? No one will remember what you did, they remember how you made them feel Gratitude turns what we have into enough A mistake made twice is a decision Contact: Email: avalletta@bartaco.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 Anthony Valletta 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!

Hour 4 of The Drive sets up with a recap of what's to come with the new look Denver Broncos under Sean Payton. But before that, Del Frisco's stops by and take over the show! From there, the guys get into what the listeners may be eating tonight. Also, how fat is Derek Wolfe? Cocaine Bear could be on his way to Denver? The guys have fun with the idea! Sean Payton has a long leash but how long? Derek and DMac discuss! The guys put a bow on what has been a wild last few days in the world of Denver Sports! Nuggets vs Pelicans tonight, who pulls out the win?See omnystudio.com/listener for privacy information.

The Pre-Shift Podcast presented by 7shifts breaks down everything you've ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. On this episode, we're joined by Anthony Valletta, President of bartaco. Here are some of the highlights:How the restaurant industry has changed over Anthony's decade-long career Bartaco's heavy lean-in on technologyThe unique approach to training and career developmentBartaco's radical wage structureAnd how all of those practices have bartaco poised for growth in 2023About Anthony VallettaAnthony Valletta is a restaurant and hospitality industry veteran with over 20 years of experience and deep knowledge in growing brands both big and small. Throughout his career, Valletta has opened two dozen restaurants with varying concepts. He currently serves as the President of bartaco, the upscale street food restaurant brand with a coastal vibe in a relaxed environment, and was previously the Company's SVP of Operations. As President, Anthony is focused on helping bartaco grow while deepening its ties to local communities by creating jobs with growth opportunities. Prior to joining the bartaco team, Valletta served as Chief Operating Officer at restaurant tech concept, Birdcall. Other previous roles include Chief Operating Officer at fine dining concept Michael Mina in San Francisco, as well as Director of Operations at Del Frisco's Restaurant Group, where he oversaw locations in Chicago, Denver, New York City, Washington D.C., and Boston.Anthony is passionate about humanitarianism and has been named Humanitarian of the Year twice, once in 2014 by the Greg Hill Foundation and again in 2018 by March of Dimes. He received his Bachelor of Hospitality Administration and Hospitality Administration/Management from Boston University.Additional Resourcesbartaco careersGiANT Worldwide1HuddleOneDineAnthony Valletta on LinkedInScott Lawton on LinkedInListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Executive Producer: D.J. CostantinoEditor: Fina CharlestonProducer: Samantha FungDesigner: Jake Sinclair

The Pre-Shift Podcast presented by 7shifts breaks down everything you've ever wanted to know about running a restaurant better. Conversations with some of the biggest names, newest players, and industry innovators bring key insights into how they grew their businesses.  Host DJ Costantino asks probing questions to get to know restauranteurs, chefs, and executives better and find out where they came from, how they got to where they are, and what lessons they learned along the way. On this episode, we're joined by Anthony Valletta, President of bartaco. Here are some of the highlights:How the restaurant industry has changed over Anthony's decade-long career Bartaco's heavy lean-in on technologyThe unique approach to training and career developmentBartaco's radical wage structureAnd how all of those practices have bartaco poised for growth in 2023About Anthony VallettaAnthony Valletta is a restaurant and hospitality industry veteran with over 20 years of experience and deep knowledge in growing brands both big and small. Throughout his career, Valletta has opened two dozen restaurants with varying concepts. He currently serves as the President of bartaco, the upscale street food restaurant brand with a coastal vibe in a relaxed environment, and was previously the Company's SVP of Operations. As President, Anthony is focused on helping bartaco grow while deepening its ties to local communities by creating jobs with growth opportunities. Prior to joining the bartaco team, Valletta served as Chief Operating Officer at restaurant tech concept, Birdcall. Other previous roles include Chief Operating Officer at fine dining concept Michael Mina in San Francisco, as well as Director of Operations at Del Frisco's Restaurant Group, where he oversaw locations in Chicago, Denver, New York City, Washington D.C., and Boston.Anthony is passionate about humanitarianism and has been named Humanitarian of the Year twice, once in 2014 by the Greg Hill Foundation and again in 2018 by March of Dimes. He received his Bachelor of Hospitality Administration and Hospitality Administration/Management from Boston University.Additional Resourcesbartaco careersGiANT Worldwide1HuddleOneDineAnthony Valletta on LinkedInScott Lawton on LinkedInListen, rate, and subscribe!SpotifyApple PodcastsGoogle PodcastsYouTubeTikTok7shifts BlogCreditsHost & Executive Producer: D.J. CostantinoEditor: Fina CharlestonProducer: Samantha FungDesigner: Jake Sinclair

This episode features Adam Pucillo, currently the Fine Wine Specialist for The Estate Group, the fine wine division of Republic National Distributing Company (RNDC). He was formerly the wine director of Del Frisco's Double Eagle - Atlanta, American Cut and Regent Cocktail Club, and was also part of the opening team at Atlas Buckhead in the St. Regis - Atlanta. We talk about his time working in these fine dining restaurants and the skills he developed from wine service along the way. Adam is an Advanced Sommelier and winner of the 2017 Taste of Atlanta “Atlanta's Best Somm” competition and the 2020 "Somm Smackdown" Champion. He also recently passed the Theory portion of the Master Sommelier Diploma exam in July 2022. so we talk about the preparation process and the emotional rollercoaster involved in pursuing this level of wine education. He is a longtime Atlanta resident, where he finished his degrees in engineering at Georgia Tech. Adam is also the proud father of his 6 year old son, Lucas. The best way to reach Adam is via email, adam.pucillo@gmail.com, and he is always willing to help others who are looking for ways to further their wine education. Recorded December 20, 2022 --- Support this podcast: https://anchor.fm/acorkintheroad/support

(0:00) The show's third hour begins by discussing the Bruins' domination and contributions from the whole team.(8:29) The crew discusses the Bruins goalie situation and if Ullmark should continue to be the starter from now on.(20:54) The guys talk about the Bruins, Jaylen Brown, and Mlliken's Del Frisco's order.(29:58) Sounds of Sunday.CONNECT WITH ZOLAK & BERTRANDhttps://www.instagram.com/zoandbertrandhttps://twitter.com/ZoandBertrandhttps://www.facebook.com/ZolakandBertrandhttps://www.instagram.com/985thesportshubhttps://twitter.com/985thesportshubhttps://www.facebook.com/985TheSportsHub

Ariel Fox has had an eclectic life in the kitchen, from a California childhood to an East Coast career; from the Nordic-in-New York Acme restaurant to setting the menus for Del Frisco's and Dos Caminos; and from a championship run on TV's Hell's Kitchen to authorship of her first cookbook Spice Kitchen: Healthy Latin and Caribbean Cuisine. In this episode, Ariel sits down with Andrew to discuss her unique path and current endeavors.And in this week's Tech and Restaurants segment, brought to you by BentoBox and Clover, Sean Feeney, of Grovehouse Hospitality, discusses exploring and succeeding with new revenue streams online, specifically the MP (MisiPasta) product line. Please visit the website for BentoBox and Clover to learn how they provide restaurants with the technology they need for even more success, and book a demo today.See Andrew in conversation with Mary Sue MIlliken, and take in a day's worth of knowledge from some of the best chefs on the West Coast at the 2022 LA Chef Conference--visit their site for information and tickets!Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

Webinar recorded on September 15, 2022An unforgettable travel experience starts with thoughtful planning. Beyond Times Square is here to help you create the perfect fall and holiday travel experience in our destinations. In the upcoming webinar, our General Manager Joel Cohen will show you our selected private luxury travel experiences that take care of all your sight-seeing, wine-sipping, food-tasting, boat-chartering, leaf-peeping and holiday-celebrating needs. For Thanksgiving, Christmas and New Year's Eve travelers, we will introduce our special VIP holiday events and tours that you can't find anywhere else.Attendees of the webinar will receive early access to the newly updated Beyond Times Square NYC Holiday Experience Brochure (branded & white-labeled) and a Washington DC Fall Travel Zoom meeting background. The highlights of the webinar are:•Destination Update – What's New in NYC?•Travel Insider Knowledge of NYC Holiday Travel•Perfect Tours for NYC Travel in the Fall•Take in the Stunning View of Foliage in Style•Classic NYC Holiday Tours     oPrivate Thanksgiving Balloon Inflation Tour     oManhattan Holiday Lights Private Tour     oCrazy Christmas Lights of Brooklyn Private Tour     oNew! HOME ALONE 2: Christmas in New York Private Tour•BTSQ Exclusive: VIP Holiday Events     oThanksgiving Parade Viewing Party at Del Frisco's     oRadio City Roxy Suite Reception + the Rockettes Show     oNew Year's Eve Gala in Times Square •Q&A: Interact with our destination experts for more info

If you go to Morton's, Vic & Anthony's, Del Frisco's, or any steakhouse of similar ilk, I'd imagine you'd probably order a top notch cut of beef. Now, if that beautiful, succulent, perfectly prepared steak came to your table, and had a bite taken out of it, would you still pay full price for that meat? No? So, if it had ten bites taken out, that's probably a HELL NO, right? Same principle here! You eventually want to have a happy, monogamous marriage? Then clamp those fucking legs shut! "We swing though, and neither one of us cared about body count before we got married." You're not monogamous then, are you! You both just have free reign to cheat. So, congrats on your meaningless piece of paper. Don't be mad, and don't worry. Successful relationships are going the way of the dinosaurs anyway. So, get yourself a pet, prepare to die alone, and have said pet eat your face for sustenance until somebody comes to investigate the stink. Welcome to Sodom and Gomorrah version 2.0, people. Poles in holes, holes on holes, poles on poles, soles on holes, soles on poles, finger popping, clit whipping, tit slapping, butterfly action, s&m, IBM, DOS, Windows 8, anal, and handjobs with truffle butter. That's going to be a Sunday sermon within the next 5 years.

Bobby tells us a crazy story about why he was running on the train tracks one night. Drew won't go to Del Frisco's or Ruth's Chris and explains why. Friz tells us about a situation he had down Allegheny and Kyle explains why he isn't married yet.

Writer and comedian Joanna Bradley is on the podcast today to talk about the time she did whatever it took to successfully crash the expensive Del Frisco's holiday party at the law office job she had been fired from earlier that year. We also talk about the narc-vibes Union Square Regal, summer Covid woes, and homemade chunky oat milk. Summer might be winding down, but the Piss Tank is busier than ever as we make sure to get a dip in before we go back to school. Joanna wants you to know she has NOTHING to plug, but be sure to get involved in your local elections and VOTE. If you're digging Stinkers PLEASE, leave us a review on Apple Podcasts or Spotify and spread the word! Once you do, tag us on social media and we'll shout you out on the pod in whatever disgusting way you wish. Stinkers is hosted by real life dumpster friends Caroline Cotter, James Dwyer, and Maggie Widdoes. Follow them and the podcast on social media: @cotterpoop @jamesbdwyer @mwids @stinkerspod

10:00 - Dawn opens the show discussing the raid on Trump, Del Frisco's breaking fair working laws, which they deny any wrongdoing.  10:10 - Walmart is also being sued under the fair work week law 10:20 - Pennridge School District has caused an uproar with their new policy that deems classrooms have to be neutral concerning race, ethnicity, religion, sexuality, gender, etc.  10:25 - Fall and High School football is back! 10:35 - A family is begging a hit-and-run driver to turn themselves in after critically injuring a woman recently ID'd by officials. 10:40 -  Philly Councilman Domb resigns in order to devote himself to a mayoral campaign. First Lady Jill Biden has covid.  10:50 -. A block was denied party clearance due to violence despite rich history

Chef David Holben's career started in the Midwest, took him to France, and then to the first and longest-running five-star restaurant in Dallas. Holben takes people through what The Riviera was like and known for on Lovers Lane and Inwood, from the best dishes, celebrity guests, and his experiences with Julia Child. He has been the longest-running executive chef for Del Frisco's Restaurant Group and is now the Senior Executive Chef at the helm of Perry's Steakhouse & Grille which is a part of this year's DFW Restaurant Week. He shares his thoughts on the late Jim White and talks about those he attributes his success to in the industry from his formative years to today. 

This episode features Mike Annis, who began his wine journey by bussing tables at Del Frisco's Atlanta in early 2014. By 2017, he was their full time Sommelier handling a list of over 350 labels. We talk about how we first crossed paths in the wine industry while he was working as a harvest intern out in Napa Valley, and he talks about how he seized the opportunity to temporarily move across the country to work a full 3 month harvest at Emeritus Vineyards in Russian River Valley as part his transition from floor service to distribution. Now, he is a Certified Sommelier and Certified Specialist of Wine who works as a distributor rep for Northeast Sales showcasing the esteemed Kermit Lynch, Ethica, and Skurnik portfolios. He is also a founding member of the All In Wine ATL blind tasting group - and he is known for having some of the most descriptive, memorable tasting notes. His mission is to give anyone the opportunity to pursue learning about wine, regardless of position or experience, just as he was encouraged to by his early mentors. Mike is also a music nerd, cat dad, and gardener. You can follow his journey as he pursues the title of Advanced Somm by following his Instagram @Sommwhere_I_Belong. Recorded June 25, 2022 This episode is sponsored by Diane Carpenter and Ross Knoll Vineyard: https://www.dianecarpenter.org/wines --- Support this podcast: https://anchor.fm/acorkintheroad/support

In this second episode of our four-part Rocky Mountain Series, The Brothers Brandt were spotted by the FOX 31 Denver news station on their mission in “Finding Super Fans” leading up to the Denver Broncos' 2018 home opener against the Seattle Seahawks. They interviewed us, took us to dinner at Del Frisco's Double Eagle Steak House and created a memory that will last a lifetime! In this episode we also talk about our behind-the-scenes tour of Coors Field and batting practice with Los Angeles Dodgers Manager Dave Roberts ahead of their Friday night game against the Colorado Rockies. Future Hall of Famer Clayton Kershaw pitched and Yasiel Puig hit a towering home run! Enjoy what is no doubt one of the greatest stories in Brothers Brandt history!--- Support this podcast: https://anchor.fm/thebrothersbrandt/support

As she got out of college with a Bachelor's degree in Criminal Justice and Corrections, Kayla Paonessa DeJohn started working as a Juveline Case Manager, helping kids from 13 to 19 deal with anger management, goals setting, and personal development. After almost 4 years, Kayla was emotionally burned out; it was challenging for her to know that despite those kids' massive potential, their environment at home wouldn't be probably the best, and there was little she could do about that. Looking for a career change, and as she tried to figure out what to do, Kayla went back to serving tables, as she had done through college. She started working at Del Frisco's Restaurant Group in Philly, where she met the owner of Schnoll Painting, who offered her first sales job at his company. Our guest, Kayla Paonessa DeJohn, is the Business Development Manager at Hillmann Consulting Group. She is an authentic, energetic, and detailed professional, President of the IFMA Greater Philadelphia Chapter, and Executive Board Member of the Healthcare Facility Managers Association of the Delaware Valley. We had a great conversation about Kayla's background as a social worker, her father's influence on her interest in the construction industry, and how she got her first job in sales. We also went through how satisfying it is for her, taking clients to close deals at the same restaurant she used to work in and enjoying that full-circle moment. We also went through the negative impact of social media on kids, Kayla's hobbies, the amazing last year she had, and much more. Some Questions I Ask:You were at Diakon Youth Services for three years and nine months. Could you talk a bit about that experience? 2:06)Could you talk about how it was for you to learn about Construction Management? (7:05)You are the new President of the IFMA Greater Philadelphia Chapter. Could you talk about that? (14:35)In This Episode, You Will Learn:How social work helped Kayla know about herself and about how challenging the real world can be (2:17)Being in the right place at the right time. Kayla talks about her first job in sales (5:50)Sales is a crazy, fun job. Kayla talks about her experiences as a salesperson (12:01)Resources:Hillmann Consulting LLC websiteHillmann Consulting LLC LinkedInHillmann Consulting LLC InstagramConnect with Kayla:LinkedInEmail: kpaonessa@hillmannconsulting.comLet's Connect!LinkedInInstagram TwitterMPC Builders - WebsiteMPC Builders - Facebook See acast.com/privacy for privacy and opt-out information.

With excitement allow me to introduce to you today's guest, co-founder of Bartaco and Barcelona Wine Bar and CEO of Taste Maker Acquisition Corps, and I should mention you hold titles with Wisely, US Foods and Upwards Projects Restaurant Group,  Andy Pforzheimer.   Andy is a graduate of Harvard University. After graduating he traveled to France to explore his passion for cooking. He continued is his culinary adventures in the United States throughout the late 1980s and early 1990s. During this time he worked for notable chefs including Jeremiah Tower at Stars, Anne Rosenzweig at both Arcadia and the "21" Club and Patrick Healy at Colette. He thought he had his fill of cooking and went to work as the original food editor for Matha Stweart Living magazine. Turns out, he prefers to work on his feet and before long he was back in kitchens with the catering and consulting businesses he started.  It was during this time he met his business partner,  Sasa Mahr-Batuz. The two opened the first Barcelona Wine Bar location in 1996 which they scaled to 6 locations. In 2010, Pforzheimer and Mahr-Batuz started Bartaco.  In 2012 they took on a partner in Hal Rosser and Rosser Capital, opening even more restaurants. In June 2018, with 32 restaurants in 14 states, they sold Barteca to Del Frisco's Restaurant Group for $325 million. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "What you tolerate becomes your standard." In today's episode with Andy Pforzheimer we will discuss: Doing literally whatever it takes to work in the best restaurants when you're starting out Prime cost Maximizing seating Working for Martha Stewart Partners Failing Salvaging waning restaurants Usefulness of lawyers Negotiating leases Reverse engineering from you "Why" Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Focus What is your biggest weakness? I can be didactic What's one question you ask or thing you look for during an interview? They have to care deeply about the job What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Look in the mirror and say "is this who I am?" What is one uncommon standard of service you teach your staff? We want the guest to know something personal about their server What's one book we must read to become a better person or restaurant owner? How To Win Friends And Influence People by Dale Carengie  GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? They don't know how to seat a room Name one service you've hired. TideSmart Insights (formerly Confidential Consumer) for secret shopping What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Wisely 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? Kindness is more important than brilliance What you tolerate becomes your standard Always smell you own armpits Contact info: Email: andy@barteca.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 Andy Pforzheimer 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!

Classic Steakhouse in a new location, near the intersection of Hurstbourne & Shelbyville Rd. The tenderness of the steak, the excellence of each sharable side such as the Green Phunque, and the scrumptious Lemon Cake are too good to pass up. Dinner here would make any occasion feel special. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/theloureview/support

Embed from Getty Images Hour 2 of The Afternoon Rush features Toss Up, should try to get Aaron Rodgers & our Del Frisco’s Prime Cuts

Webinar Date: February 24, 2021On popular demand, our annual luxury Thanksgiving Day Parade viewing party is back in 2021! This year, our destination experts crafted a whole spectrum of experiences around it. In this webinar, Beyond Times Square’s General Manager Joel Cohen will show you all you need to know about having a superb Thanksgiving experience in NYC. From our upscale event venue Del Frisco’s to the private balloon inflation tour and exclusive hotel packages, you will be amazed at the many choices available for creating a once-in-a-lifetime Thanksgiving vacation.   The highlights of the webinar are: An Update on New York CityBTSQ Flexible Booking Policy for 2021BTSQ 2021 Thanksgiving Day Parade Viewing BrunchPrivate Thanksgiving Balloon Inflation TourPrivate Manhattan Holiday Lights TourLuxury 2021 Thanksgiving PackagesThe Best of NYC PackagesWhat’s new in other destinations? 

Its Tuesday! Time to get your shorten week started with the number 1 podcast in Orlando's meeting and event industry We bring Joe Mahoney on to discuss the logistics behind meetings in Alaska, Cold Weather wardrobes, switching gears career-wise and some solid mortgage/real estate advice Hot Dogs and Cookies are hot, hear where you can get yours Thought there were too many ways to see dinosaurs in the City Beautiful, well, you were wrong, you got 10 days to see them from the comfort of your car 12 new hotels in Orlando, including one with 10,000 rooms? is this real life... That doesn't look like Del Frisco's in the photo? Sounds right, Swag got a new studio! Disney breaks hearts at the airport And #swaggers come through big time; raising over $1,000 dollars for what? All this and way more on the latest episode of #swagandrepeat

We try to make sense of the tumultuous 2020 election on this week's Access Louisville podcast. Normally we stick to local topics on the show but an election like this only comes around once in a lifetime (hopefully) so we might as well talk about it. During the show we speak about our expectations versus reality, including the margin between the candidates and how the president would react in the case of a loss. We recorded the show on Friday morning, a few days after polls closed, and the winner had not been announced yet. Vote counting was still ongoing in several states at that point.Don't worry we chatted about plenty of local stuff too. At the beginning of the show we discuss favorite local steakhouses — that's on the news that St. Matthews' Del Frisco's is back open after being closed for a year. We also talked about rising cases of Covid-19. And we discussed Business First's upcoming Most Admired CEO awards. Access Louisville is a weekly podcast from Louisville Business First. It's available on popular podcast services.

Sommelier Joon Lim's wine journey started in college by picking up a wine book - and he still recommends that anyone interested in wine do the same. He brings a love for hospitality and education to his profession, but it wasn't until after transitioning from a job working in the coffee industry that he cultivated his passion for studying wine. Gaining experience serving in restaurants furthered his appreciation for the craft, and he has since worked with some of Atlanta's most talented chefs. From Rathbun's to Del Frisco's Double Eagle Steakhouse and now to his current role at Cherokee Town and Country Club, Joon has always enjoyed blending formal education with a thirst for exploration into his approach to helping customers discover new wines. He says he is constantly humbled by the world of wine - such an admirable mindset for a wine professional. He is looking forward to technology innovations for the sommelier profession as a form of resilience during and after the pandemic, and he encourages the industry to focus on shining a brighter light on our small domestic producers and regions. You can connect with him @joon.lim918 on Instagram to see photos of his unicorn wine discoveries and to follow along for all of his sommelier adventures. --- Support this podcast: https://anchor.fm/acorkintheroad/support

We reflect on the one year anniversary of the "clean sweep," that momentous day when the Nets signed both Kyrie Irving and Kevin Durant. Then, to wash that bad taste out of our mouths, we head to Del Frisco's for some good old-fashioned beef.

This is Part 2 of a 2 part series recorded in a live radio show called El Sassa, about How Businesses Will Change after Covid 19 Coronavirus.  Radio and podcast host Sassa and I discuss the current impacts of Coronavirus in our business communities, the government loans and what business owners are facing waiting for that….how services like Uber and Lyft or hair and nail salons might transform.  Very importantly, how to decide what to do next in your business – such as how to decide – what businesses are thriving right now, how to deal with fear and the fear of failure and finding strength from trying and finding successes when you don’t quit.  I talk about digital solutions that you can try if you want to succeed in a new area of competency. Sassa: Let's talk about this loan, this government funds there, the loans that people are supposed to be receiving. Can you just tell me what do you think about these big change like route Roots Steakhouse, Del Frisco, Popbelly, I could keep going for a couple of... Getting 40,000,000 20,000,000 10,000,000. How do you feel about that? You got small businesses like yours and mine's and many other small little businesses that we actually went out of business waiting on this. I mean, what do you think about that? I mean, do you think that things are going to be different on this new second role that they're doing? Well, I think absolutely that... My full understanding, I found out first about it for my CPA, she sent an email out to me, my business and several other of her clients that are small businesses and said, "Hey, just so you know, you can apply for this loan. Which actually isn't a loan because, it doesn't have to be paid back. But it's being called... Everyone knows what it means. It is money that's given to you to help your business survive and pay your employees." So it was intended for the small businesses and the mid-sized businesses, not the huge revenue making businesses. So if that was the intention, then there should have been check boxes. I can't remember every question- They should have separated. Right? I think they should have allocated them differently. Because I mean, they get public help already probably, because of the... They trade in the public. But again, one of them gave the money back, so that was this hamburgers chain, I think fast food restaurant. Shark, I think it's called. Oh, Shake Shack. Okay. Yeah. They gave the $10,000,000 back. So that's good because they say, "You know what, I'm giving it back." Yeah. But you gave it back because you got another loan from the equity partners here. If they were not giving it, you probably would have kept it. And you know what, you have enough money. You have 100 stores in the whole United States to be able to survive. Small businesses who've saved all their lives' savings, they pretty much lost everything. They have to restart. That doesn't necessarily mean that you're going to get back in business and running 100% the first day it opens. Correct? Well, another thing about a large business with a lot of revenue and capital is preparation for emergency or I forget what the word is for this that we're in, but there were data models that showed that Bill Gates predicted this in a TED Talk a few years ago that this was the number one thing that we had to worry about. Instead, our global economy and business world was focused on cyber terror and cyber construction, obstruction rather of privacy and privacy now is taking off. I'm not saying that it's massively important, but unfortunately we overlooked that this was coming. I do believe that the larger businesses, because they have more revenue, they should be able to allocate and prepare better. Just like a lot of them haven't done a great job at customer experience satisfaction because they're not transforming in the digital world fast enough to meet consumers needs. I talk like that because I come from Forrester Research of six years and I know this is true because I sat in the meetings and heard the executives of these gigantic companies talk about it. I'm not saying it's easy, but I do believe that the larger businesses with more revenue should be able to prepare better for if something goes wrong and there is a disaster of some sort, whether it's environmental, economic, technical, war, whatever it is to have some runway with being able to stay afloat. Whereas the small businesses don't have that cashflow or they would be a large business, right? So, the small and mid-sized businesses are trying to get to levels where they can save more and invest more in things that can keep them going when there is a disaster. That's try. I'm going to tell you maybe, if there's 15 businesses that are striving during COVID-19, Coronavirus. So I'm going to share some of them for you, so you know this and you can share this with your audience as well. Cleaning services, one. Delivery services, grocery stores, liquor and wine stores. I don't know how, but liquor... I guess people are still drinking. Go open a liquor store and get happy, right? Meal prep, delivery services, [inaudible 00:36:05], good companies, things like that. Game makers and sellers like gaming, I guess kids are at home, they want to play video games more now. Fitness equipment companies. I don't know how fitness companies, maybe they're not selling to gyms anymore, maybe selling them to the home. Landscaping and Carey, you're right about that. Landscaping because I need to still cut my grass. Because even though COVID-19 is here, I can't let my house look all busted. That one is good. Bread baking company. So if you like to bake and you like to do cookies and baking and all that stuff, might be a good one to get into. Helping Americans relieve the stress by eating some cookies, it always helps. All right? Coffee subscription companies, go drink... I've been drinking more coffee this COVID-19, so that might be going. Gardening, I've been home a lot so I've been doing a lot of my garden stuff. Mask makers, there's a lot of people who are doing masks out there, maybe get into that. Tele-health. So those are some of the businesses that are striving in this industry. Yeah. So, we talk about how many businesses are going to be affected, how much my business got hit and how I'm restructuring. How I'm doing everything different. How I'm going to move my office now from a home base office until I get back in my feet, maybe by the end of the year or the beginning of next year. Hopefully by then I should be back to normal and I can probably look back into a different location and continue. But if I like that the way we said it, maybe I'll stay there. I mean, I'll save me rent and maybe I could use that money for a good vacation once airlines start traveling and start doing things back again. But this is the time for restructuring. This is the time for you to save a lot of money and cutting things that you don't need. This is the time for you to start thinking, brainstorming, how to get back, how to restart, how to just... Think about how when you started, when you first opened your business. Like man, you were a one man shop, think about it that way, man. "I'm a one man shop. I got to go fight this battle and I got to go out there and do a lot." Yes, you probably weren't used to doing it because you had help so many years. But go out there and think with that mentality because you know what? It's kind of like you knew how to do the business before, you knew how to do the product, you knew how to sell the product and you were teaching all these other people. So that way that could be your team, pretty much rebuilt your team. That's what I'm thinking. I don't know what you think about that girl. Yeah. I think it's partly personality. Because with personality, you have your interests, things that you're just plain not interested in. I'm interested in so many things, but I am not interested in learning how electronics, how to connect wires to make my lights work. Once my husband tried to explain that to me and he's like, "You love to learn. Why don't you want to learn this?" And I said, "I don't know, but I don't care. I don't like electric." Yeah. So I think people need to be honest with themselves because yeah, you got to do what you gotta do to get through this, but don't pivot into something that you cannot stand or that doesn't really interest you because few months down the road you're going to be miserable. The other thing is, I've noticed like with people with COVID and with quarantine is that some people are like, "Gosh, I feel more relaxed than ever. I feel stressed in a different way." And then other people, like my mom, she texts me the day that they came out and said that Georgia is opening up this Friday and Monday and she was ecstatic and I was like, "I'm not really going to be ecstatic yet because I kind of got to see what this is going to mean and everything." I had to see more information and she's just chomping at the bit to get out. So I think that's part of it. I don't know if I answered your question. No, no. You did. You know what? I know that the mayor over there in Atlanta doesn't want to open. Right? Because, she's still concerned about that. She's still thinking that- That's right. There's a possibility that you guys can get a big wave and coming back and getting more infections and things like that, which I am under the impression that we're doing it too fast. But I understand people are complaining that, "We need the economy, we need our jobs, we need our work, we need this, we need that." But I think we can always make money in life, but we can never make our life again. We only live once. That's right. It's a balance. Exactly. And you know what? Any government can probably redo an economy, can restructure, can do this. You can go out there and you can start a new business. You can actually start a new job. You can actually rebuild somewhere or the other. But your life is once, once you're gone, you're gone. There's no way coming back. Now, if you know a place where you can go and come back or something that makes you go and come back, let me know, because I'd love to know that. Right? But we have to take it seriously. And that's what people are not doing. Oh, yeah. What do you think about that? I think we need to be really smart and listen to the experts. Listen to the scientists and form our own decision around how our lives are. People have different situations and it's not easy. It's a lot to decide on and things are changing so fast. It's like, "Okay, what's going to happen today?" And there's a lot of uncertainty. But this is still new. But I think too, the other huge thing is mindset and attitude. I think I touched on this before about some business owners kind of freezing or not knowing what to do or people that have lost their jobs and they're like, "I'm not going to apply for anything because I just don't know what to do and I don't know where to go and I don't know when this is going to be over." But I believe in doing it scared. Someone asked me the other day, "What if I start a YouTube channel and I fail?" And I said, "Well then you..."- They're failing already because they're thinking about failure already. Right? Exactly. And I liked how he was being transparent with me and the real reason why he was hesitating. But this is really what he wanted to do. But then this fear of failure was perking up and preventing him from taking action. I said, "You know what? When you have small failures." You hear all the people that become self-made millionaires and billionaires say, "I failed too. But what I did was I kept going and I learned from my failures and I kept going." I feel like I finally am... I'm a young agency, just two years old in June. I look back just two years ago or even a year ago and I say, "Gosh, if I wouldn't have tried this and I wouldn't have put deadlines on myself." While I was doing it scared because I didn't always know everything that I was doing. I was figuring it out as I went that I wouldn't be where I am today and I have so much further to go in my goals. Unbelievably, I put so much pressure on myself but I do feel like I've finally kind of come full circle with knowing what that feels like and I can just... Any listeners out there that are hesitating because of fear with the unknown in your business, hone in on something that interests you and something that you would... If you look and you say, "If I were successful I would be so happy." And just do it scared. Lean on people that you can ask questions of and consume as much information and just start, keep going. That's my take. I'm gonna follow up with yours as well. People who say, "Man, I don't want to apply because this and that." You pay so many years of this, it's probably time now they give you something back. This is the time when you need it the most is a great opportunity for you to say, "You know what, I pay this as an American." You pay this, you get it back. Go out there and you need it. Don't come out there and try to feel like, "Oh, I'm scared or I'm embarrassed." Girl, you need it. You need to feed your kids, your family, your husband or your wife. You need to survive in this time. Two, failure... And we pay this. I mean, I paid it. You paid it. Everybody's paid this. I mean, they've taken it out of us. It's time for us to get back from the system what you put into the system. That's the way it should be in some way when this situations happen. This is a time for you to be able to... That's what it's there for. Whenever you need help, be there for me, lean on me. The other thing about failure, when you start to think failure already, like you say girl, you're already coming with that negativity. That's what you're going to attract and that's what you're going to start thinking. That's what you're going to start believing and that's what you're going to start bringing. So what you need to start thinking is a way with negativity, whether you go ahead, either be successful or not, you're going to give it your best because you're going to be the best at it as you can. You're probably not going to be an expert at the beginning because you don't know as much, but that's why God gave us something and that's why He gave us a mouth. Ask questions. That's why you have friends like you and I, you can text messages and I'm here to help anybody on podcasting or helping them how to get started on a podcast and things like that. Because remember, I am a firm believer that all the good deeds you do in this life continue and carry on with you to the afterlife. Okay. I agree. So if you do bad deed, you're going to continue and pay them over there. So let me tell you something. My life, I see this, I'm a firm believer, as a good... I'm Catholic, by the way, for a lot of folks that don't know this, as a good Catholic, a Christian believer as well, I feel I'm here to help. That's what God has sent me into this world, to help others and love others for who they are and help them in the time of need. So if you need me, I'm here. I'm a brother, I'm a friend, I'm here to help. So if we will all think this way, we can all help each other and not have envy and not have jealousy and not try to be better than you in this and that. If we all work together as a team, we will be not only a better country, but we will also be a better world a better humanity, for the whole world. So, listened to you to because I like what you say, they have to go ahead and give it their best and work at it. I think that's good. The YouTube channel, podcasting and all this stuff. A lot of people, sometimes they don't even get the support from their husband or their wife. This might be a time for you to say, "You know what, I'm going to do it and I'm going to show the world I could do it." Am I right on that? Oh yeah. Amen. I feel so bad for people that don't have support from their family. Because I'm fortunate and so thankful that I do. But I think about that. I try to be full of gratitude for that, wake up in the morning and write down the things that I have gratitude for. Everyone can have gratitude for something. I think too thinking, being conscious of your self-talk. If you find yourself saying these things in your head to yourself, being able to catch yourself and then turning it into a positive even if you don't yet believe it. I learned this because I learned how to sell. I've been a salesman most of my career and in technology and I learned from Mary Kay that old fashion company where you put- Hey, Mary Kay has made a lot of money for a lot of people. My mom started with Mary Kay and she used to make a little bit of money, believe me. But it was a lot of time consuming. I learned so much about sales. I didn't care anything about makeup. Isn't that funny? But I learned about sales and then I moved on to technology and that's what I love. Every time I think about Mary Kay girl, I think about the cream Royal jelly, I think, oh, what was it called? That one day my mom will always sell, her friends would come over and she would always sell it to them. The cleanser. Yeah. They're a great company. Really great company. Great company, yes. But they taught me to write down positive affirmations on sticky notes. Some people are opposed to sticky notes because they get lost and whatnot. But write on something, put it on your bathroom mirror, put it on your refrigerator. Just a few positive affirmation. So when you catch yourself saying these negative thoughts, that you revert right back and you say it to yourself, if you can out loud, that's even better. But speaking of giving and being Christian and everything, I am too. It reminded me of this company of... I'm very close to their family. It's called Perillo Motors out of Chicago and it's Perillo... They sell BMWs, luxury vehicles all kinds of... Six different lines of automobiles that they sell. Well, of course sales of automobiles have gone down and manufacturers have decreased production and whatnot. Well, what they decided to do was to give back to their community by... There's a suffering pizza store there that has two locations. And the pizza owner, store owner, restaurant owner was suffering saying, "I don't know what I'm going to do. I might close." So they decided to offer through their service center, the dealership, sterilizing the cars. So people come in, they pay $25 to have their car sterilized, which people need right now because they can get back in their car from wherever they are and they're worried about how long the virus might live in their car. And then they're taking that $25, buying pizzas from the pizza shop owner and then taking the pizza, actually delivering it to the frontline medical personnel at the hospitals. Awesome man. Awesome. Great. And who doesn't love pizza? Everybody loves pizza. So it's a great cause. It's just like a win-win-win, and I think people will even go in and get their car sterilized if they probably think, "Well, my car's fine, but they'll probably do it anyway if they have 25 extra dollars." Right? That's right. And Carey, the reason why I share, I'm here to help anyone in my life because that's my path. I think that's what the Lord wants me to do is help people and that's what I'm going to finish my life doing, continue. Because a lot of people who don't know how I got into radio station, how I got into podcasting. How did I get into this? When I went to school at the University of Houston for business, I own an insurance company, very successful one here in Texas. How did I change everything and went into this? Well, in the insurance industry I needed to sell more and more and more. So, I needed to promote myself. I had to go do advertisement at radio stations and this and that. It would cost me money. Univision was killing me, $800 a week. You can imagine the numbers a month, a year and every day. That was only for 30 minutes once a week, not even every day. So I started thinking saying, "Hey, you know what, I might need to go ahead and do this on my own." So finally, I met someone who would say, "Hey, I could put a studio for you. I could put a radio for you, this and that." I said, "You know what, I'm investing my money into this because it's pretty much my marketing money that I'm doing." Well, to make a long story shorter, he left me two years later by myself. Just want you guys to know this. I would come in here to the studio, sit and I would just look at the video camera and I would just talk because he would work everything. I would just pretty much sit and just talk and never learned nothing, never knew anything. I saw so many cables. I saw so many things and I never paid attention. I don't need to know this because he's here. Well, one day someone came, offered him more money, this and this and that, took him from me and then he never taught me nothing in my life. I asked him, "Can you teach me?" He said, "No, I'm gone." He left. People have bad heart. So how did I get into this? Well, I learned it on my own, everybody. I learned it on my own. I came, I was stressed. There were days I would come and say, "Man, how am I going to turn this thing on? What am I going to press? Nothing. What about if I mess up this and people are not listening to me? What about this?" And I would press the stuff and the radio will go down. So one day I went into Guitar Center and the gentleman that was selling products saw me all stressed out and I said, "I need to buy maybe this. I've been reading on and this and that." He goes, "Man, you know what Sassa? You're a good guy, man? I like you. Ever since you've been coming here, you've been showing me how to love." I said, "Man, I appreciate that. Johnny." He says, "What's wrong with you?" I said, "Man, this happened to me, this and that." He goes, "Man, you know what Sassa, if you give me till Thursday man, I'm off and I can come in and look at your studio, look at your station and I can help you and see what you... And I could teach you." Wow. I said, "You would?" He goes, "Yes man, I'm here to help man and I want to help you. I know you're stressed." He came, he put things together, he spent time, he showed me, he did everything and he taught me everything. He left this studio running like a multimillion dollar radio station. Okay? Really good. And guess what? That's how I learned everybody. So when you start thinking about fear already, fear brings to you, fear comes to you. You will have hurdles in your new venture you're going do from now on after COVID-19. You will have a street with many rocks and you have to maybe jump on more, you know this and that and curve and this, but never give up and there will always be... I mean, I get chills because the Lord is telling me to share this with you and I'm telling you, you will always have some angel that will come into your life because remember, continue practicing your good deeds. He will help you. The angel will come and help you. They will always be angels out there. They will leave you and give you a hand and say, "Man, I'm here to help." That's why you don't give up. You continue fighting. Today our radio station is listened to all over the world, Elsassa Radio. You could download the app. It's a radio E-L-S-A-S-S-A Radio. Elsassa Radio and you can also check our website. It's elsassaradio.com and I learned in that way. That's how I got into this. Never in my life, I imagined I would be doing this. Never went to school for this and now we have what? An app. We have a new website coming in, entertainment and we just continue sharing this. And just to show you the powerful... How this does. How do you and I meet? On Instagram. Correct? Yeah. And here we're doing this podcast. That's an amen. God bless that conversation. That's how I started testing. I wanted to share this and I wanted to tell you, you have a friend in me, just like your audience has a friend of me and my audience have a friend as well. So my positive feedback from me to them and to you is, you are a warrior, you are a fighter and you are the most valuable thing to you. Never give up. Remember, you can do this. You can. That's right. I love that. That's beautiful. And likewise, Sassa you have a lifetime friend in me and I do believe that we were, God made us born perfect and it's just we're the ones that don't see ourselves as perfect in God's eyes. But we are. If you really listen to what you're here for and what you are good at and what you're great at and how you're special, that can just really evolve into things in your life that open up as major blessings. Thank you girl. You know what? I know we're getting to the end of this hour. I really had a great, great time doing this podcast. We need to do this more often. Me too. Maybe have an idea of might pop out of this and we might be starting to do this, consistently and I like that because you know what, I need ATL coming out of the way H-town together, making this for people that need us right now. I love it. I want to tell you, stay safe. Uh, take care of your family. Hope one day I get a chance to see you and meet you and hug you, once everything is gone, Coronavirus is gone for good. That's right. I tell you what's going to happen to me, as soon as this COVID-19 is done, I'm actually going to take a little vacation back to my place where I'm from originally. Go to the beach and I'm going to just drink me a margarita and say, "Thank God this is over." Because it's so stressful for everybody, that everybody just needs a relief in some way or the other. But again, keep being a fighter. Keep doing what you're doing. I love your podcast. You do an amazing job. Not only are you a beautiful woman from the outside, but you are a beautiful angel, beautiful person in your heart inside. I want to thank you for giving me this opportunity to do this with you today. I loved it. I had a good time and we will continue working together. I think I just want to go ahead and say hello to everybody that was listening to us. We lost her for a minute, but you know what? We want to go ahead and say goodbye and see you, till the next one. El Sassa Radio, with you. Don't forget, follow me on Instagram Elsassa37. Chao chao Be good.

Remembering places like Berdou's, the original Del Frisco's, Dos Gringos, Visko's, and of course, Le Ruth's.

Introduction to wine tasting.. as I listened to the audio of this late night last night after a long day I was stoked to hear how many gems Josh Orr dropped during this session!! Invaluable for anyone serving wine in ANY CAPACITY.   We hosted a tasting on Thursday for a group of local industry peeps including Herb and Wood, Juniper and Ivy, Del Frisco’s, Cucina Urbana, Hilton, and Born and Raised.  The premise was let’s approach wine tasting with as much practicality as possible and build our vocabulary around the act of tasting and presenting wine.   Listen to Josh’s approach on tasting bubbles, the differences between Cava, Prosecco, and Champagne.  What defines a champagne; what are lees and why they matter. Off dry whites vs. neutral and high acid vs. rich and oaked; how do you describe them? What do they pair with? How do you surprise and delight a guest with some of these wines?  How do you navigate the confusing concept of sweetness (or lack of) in wine?  Why diversity in your list matters but why the ability to recognize what your market is asking for and how to deliver on that is crucial… Tasting reds… what do ‘impact aromas’ mean?  If you’re assessing a wine quickly, what are things that you are looking for to help define this wine accurately?  Basics surrounding ‘fortified’ wines, flavor profiles, and how to describe them.  Compare ruby, tawny and vintage port with madeira.

On this episode, Holly talked Level 1 sommelier and Wine Director at Orlando's Del Frisco's Double Eagle Steakhouse, Lauren Webb. They discuss the changing attitudes toward wine, how to become a sommelier, wine pairing basics, how to read a wine list, and what it's like to be a young, vibrant woman in a largely male-dominated industry. Subscribe for more thought-provoking discussions with today's culinary tastemakers! 

Nadeam Elshami, Policy Director - Brownstein Hyatt Farber Schrek, and one of Politico's "30 Most Powerful People in Trump's DC," talks about lessons learned during his lengthy career serving top Democrats in both the House and the Senate and how those lessons help him serve clients trying to find their way around Washington.

Jay was at the 76er’s game 6 playoffs and was amazed at what all the rich white guys were yelling at the players. After a power lunch with Comedy Central executives, Jay is bummed that Dan is the belle of the ball at Del Frisco’s from wide eyed fans.  The crew ranks themselves on a scale of 1 to 10.  Jay is dissed by a cab driver who is a big fan of Dave Attell but doesn’t know who he is.

Dee Lincoln, a.k.a. the “Queen of Steaks,” is recognized as a female powerhouse in the male-dominated steakhouse business. Born on the Fourth of July and raised in New Orleans, Lincoln's humble entrance into the restaurant industry can be traced back to a single Del Frisco's Steakhouse in her hometown. In the early 80's The Del Frisco's brand made its way to Dallas, which is how Dee found her way to Texas. Fast forward 30 years in the steak business and the Dee Lincoln Brand was born.  Today the Dee Lincoln Brand includes a Dee Lincoln's Tasting Room & Bubble Bar at the Dallas Cowboys AT&T Stadium, Dee Lincoln Private Events in Uptown Dallas, and her most recent project, Dee Lincoln Prime, located at the Star in Frisco. Dee has garnered local, regional and national recognition for her many achievements, including the coveted Restaurants and Institutions' Ivy Award, the winner of which is selected by restaurant industry peers across the country. Among others, Lincoln also has earned The Texas Restaurant Association's Restaurateur of the Year Award; Savor Dallas's Spirit Award; Dallas Business Journal's Top Women in Business Award; Northwood University's Distinguished Women Award; and Nation's Restaurant News's Fine Dining Award. Show notes… Favorite success quote or mantra: "Life is for living" In this episode with Dee Lincoln we discuss: Mentors Finding the right business partner Overcoming personal tragedy and moving on in the industry Opening issues and how to resolve them Quirky marketing and how it helps you Owners/operators need to be within the four walls The importance of touching each table Make one location the best it can be before you create a second Branding Guest should want to come to you for YOU, not just your food Understanding leadership Understanding the importance of being in your own restaurant daily Scaling Franchising Going public If you're not happy, walk away Becoming an asset The importance of knowing your numbers Accountability Do one thing great!!! Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.  BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? People What is your biggest weakness? Care too much What's one question you ask or thing you look for during an interview? What are people's immediate goal? Attitude and will over experience. What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. First name, understanding what they love, like and dislike What is one uncommon standard of service you teach your staff? Be kind What's one book we must read to become a better person or restaurant owner? Setting the Table GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's the one thing you feel restaurateurs don't do well enough or do often enough? Hands-on What's one piece of technology you've adopted within your four walls and how has it influenced operations? POS: Focus 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? Always be honest Stay humble Carry on my legend Contact info: Website: Dee Lincoln Prime website Instagram: @deelincolnprime 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 Dee Lincoln 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!

Tweet D & L Coffee Services presents the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, February 24th at 635pm with a great lineup. We are thrilled to welcome Anthony Torcivia Director from Cantina Los Caballitos as they arew put of the 7th annual Restaurant Week! Between Monday, February 25 and Friday, March 8, 2019 to feast on a 3-course prix fixe lunch and/or dinner at more than two dozen of our award-winning restaurants for either $15, $25 or $35. From BYOBs to James Beard Foundation nominees, experience a diversity of dining styles on one of the “Top Ten Foodie Streets in America.” Special menus cover everything from intimate upscale dining to your favorite pub food, and represent a variety of ethnic flavors, from French and Filipino to Northern European and Italian. East Passyunk Avenue Restaurant Week is your perfect excuse to try something new, return to a favorite, or do both during East Passyunk Restaurant Week 2019 with Cantina Los Caballitos one of the places available. Then we will chat with Executive Chef Justin Womack of Del Frisco's Grille at 225 S. Broad Street in downtown Center City on The Avenue of the Arts only steps away from Philadelphia's Walnut Street Theatre, The Kimmel Center for the Performing Arts, The Wilma Theater and more; Del Frisco's Grille is the perfect stop for a pre-show cocktail or post-show dinner. The Grille features Del Frisco's Double Eagle Steakhouse signature prime, hand cut steaks and takes the classic bar & grill menu to new heights, drawing inspiration from bold flavors and market-fresh ingredients and offering a diverse menu of shareable small plates along with other more approachable classic American fare. On Friday, February 22nd at 4pm the 2nd Annual Outside-Inside BBQ at Angel Merrill Merrill's Colonial Inn featuring Pork Island BBQ occurred, and this Sunday we are happy to have joining us the pitmaster of the event Jim House to talk all things BBQ. He recently competed in the Cape May Chili & Chowder Cookoff at The Grand Hotel of Cape May, will be at the Parade Day BBQ Party at Showboat Hotel Atlantic City on March 9th, Jersey Shore Rugby Club on May 4th, multiple events at Garden State Beer Company throughout the year, and has been named #1 for Best Catering, Best Food Truck, and Best BBQ by The Press of Atlantic City. Last, but certainly not least we welcome THE MAN, THE MYTH, THE LEGEND of making amazing and unique BBQ Egg Rolls and many other great BBQ delicacies Tim Monk the pitmaster of Monkman's BBQ out of Gloucester City, New Jersey trying to make Gloucester Great and the home of St. Mary's Gloucester City Irish Events where Saint Patrick Day is celebrated bigger than anywhere else when you Visit South Jersey. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized for Blog Eating in SJ, John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martlingof The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com.D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://wildfireradio.com/small-bites/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. The post Small Bites – Episode 105 appeared first on Wildfire Radio.

In this episode we discuss podcast technology, TCU's incoming grad transfers, 2019 recruiting, 2020 recruiting, a quick mention for 2 Frogs in the Senior Bowl, basketball talk, and we finish it off with talk about our great dinner at Del Frisco's. All this, and so much more, on The FrogCast HFB!a Learn more about your ad choices. Visit megaphone.fm/adchoices

Tweet LIVE this Sunday, August 19th at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio will be a special episode hosted by Chetna Macwan the founder of Spice Culture Cooking, an Indian Cooking instructor, and an award winning chef. She will be joined by Small Bites Radio's resident #Vegan Chef Christina Martin. They are thrilled to welcome Jesse McDonald and Cole Forrest of New Wing Order Food Truck who serve award-winning wings and Southern grub. New Wing Order is a hot wing focused food truck hitting the streets of Memphis! In addition to award-winning wings, they offer delicious dishes like Buffalo Chicken Tacos and BBQ Nachos. It started as a group of friends who loved hot wings – fried, grilled, smoked – you name it, they ate it. They would count down the days to the Southern Hotwing Festival. The event is like no other, featuring more than 70 competition cooking teams making the best wings in the South. They'd go each year, partake of amazing wings, and watch as a new team was crowned Grand Champion. After years of developing their own recipes, they decided to throw their hat in the ring and began competing. They made finals their inaugural year competing in the Southern Hot Wing Festival. After a couple more years of creating and perfecting new flavors, they took home the Grand Championship in 2015, Third Place in 2016, the Grand Championship in 2017, and Second Place in 2018! One of the team members, Jesse McDonald, had been working in the culinary industry for years and looked at the success at the festival, the biggest one of its kind in the South, as a sign these wings should be available to Memphians year round. Then in studio is Madura Sotolongo, the Founder of The Chai Bar. She came to the U.S. as a graduate student of Financial Engineering at Temple University in the Summer of 2014 after completing her undergrad in Math and master's in International Business in India. She ended up getting an 8 am desk job at Comcast as a Data Analyst right after her graduation. While at work she got Chai tea cravings and would often go to coffee shops in search of a good cup. She soon realized that if she wanted a real cup of Chai she would have to brew her own. This led Madura to brew for her friends as well and she really enjoyed sharing Chai and culture with an expanding group of friends and Chai lovers. She left Comcast in the spring of 2017 to start working on The Chai Bar and was up and running in farmers markets that fall. Her love for all things Chai and disappointment at the lack of availability of good Chai at coffee shops drove her to quit her job and purse this dream of introducing a real cup of Chai in American lifestyle. Chai is a most loved and served Indian drink and Madura says, it takes practice and patience to brew this surprisingly simple drink to make. A fresh and delicious cup of Chai is a work of alchemy. The Chai Bar in Philadelphia welcomes you to experience this wonderful experience called Chai in its most authentic form made from freshly ground spices with love and recipes that's been handed down generations over centuries. So, don't forget when you sip a cup of Chai it's not just a blend of spices and tea with milk, it's the amalgamation of popular culture, tradition, diversity, history and stories in one cup! Also in studio will be Natasha Bhalla a Health & Wellness Coach for Prana Wellness & Health. Natasha has fused her knowledge, experience and passion into programs and workshops that empower individuals to take control of their health and wellness. Through vital nutrition and self-care techniques, Natasha offers the knowledge and skills necessary to increase prana, a Sanskrit word that mean “life force energy,” which is critical to feeling well and happy. Natasha's mission is to help women and men become their healthiest versions naturally. A breast cancer survivor and thriver, Natasha is well-versed in healing the body through nutrition, meditation, and is a Reiki practioner. She uses different modalities that foster physical, mental and emotional wellness, as well as, energetic healing in her clients. Natasha has been in the beauty industry for more than 15 years and has experience both behind-the-chair as a makeup artist and as a marketing and communications professional, giving her great insight into cosmetologists' lifestyles and needs. A graduate of the Institute for Integrative Nutrition, Natasha gained her Health Coaching certificate in 2011 and prior to this, she graduated as a Makeup Artist from the Christine Valmy International School Institute. Natasha attended Pace University for her undergraduate studies and has a BA in Mass Communications and Marketing. Now that is what I call a show! Small Bites Radio correspondent Actor John DiRenzo is out and about with his valuable insight and experience in the culinary world so be sure to catch him on QVC selling the high quality Copper Chef products and will be visiting Del Frisco's Double Eagle Steakhouse and New York Jets with a report on both TBA. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is now available to buy and Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appeared on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week. Fat Jack's BBQ and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated LIVE Sundays on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, distributed by satellite through the Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world! Also repeats of our shows are available to be listened to daily on the above platforms 5:30pm-6:30pm and on Mondays at 10am on Wildfire Radio, and as usual the newest episodes are available the following day on iTunes and PlayerFM. https://wildfireradio.com/small-bites/ After the show this week, we hope everyone has a great rest of summer and a Happy Labor Day. Derek and the Small Bites crew will return for your listening pleasure Sunday, September 9th at 635pm for more foodie fun. See you then! The post Small Bites – Episode 92 appeared first on Wildfire Radio.

Are you the general in your business or are you on the front lines engaged in battle? To oversee 11 business entities, five non-surgical orthopedic clinics, become a multifamily investor, and launch a new daily podcast with 60 episodes per month, Dan Handford had to adjust his role to become a true general. He shares how he manages his multiple businesses and what he seeks in the Charlotte MSA and South Carolina markets when opening a medical office, as well as investing in value-add apartments. Key Market Insights Opened medical offices in South Carolina: Columbia, North Augusta, Greenville, Charleston, Fort Mills Specialty clinic being alternative to avoid surgery Target demos for medical clinics: focus on where the patients are, skewed a bit more older in the 45+ or 55+ range Target demos for B or C Class Multifamily: more millennial focused, 18-35 Greenville and Charleston have a good mix of both Office is located near orthopedics, hospitals and older money Apartments closer to downtown and nightlife Went to a Mastermind Meetup in the Dominican Republic and discovered Grant Cardone; 10x Rule changed his mindset to set bigger goals Heard Tai Lopez speak and realized he needed to step away from his practice Has been able to delegate a lot of work and now runs 11 different entities South Carolina doesn’t have a primary market, with the closest being in Charlotte, NC Analyzed 7 different markets and top 3 were Orlando, Charlotte and Raleigh-Durham, before selecting Charlotte Fort Mill is fastest growing area in South Carolina due to proximity to Charlotte with better tax rates than North Carolina Average income is $45-$55k income in 3 mile radius around office, in Fort Mill, SC the average income is $105k Fort Mill is 25 minutes away from Charlotte Tega Cay is a strong wealth driver and lake community Charlotte ranked #1 for millennial population growth, rents up 6% last year Seeks apartments in Gastonia and along the path of Fort Mills to Charlotte Likes to schedule time on each task and focuses on the each business, just like a patient   Bull’s Eye Tips: Winning Your Market: Be consistent Tracking Market Changes: Ask the target market, do focus groups Daily Habit: Morning coffee and conversations with his wife   Resources: Dominican Tree House Village Be Obsessed or Be Average by Grant Cardone Best Business Books: 10x Rule by Grant Cardone   Digital Resources Contactually.com   Tweet This: “God put us here for a reason and we need to find out why” “The general never goes to the front line because what happens if you lose the general?” “Your networth is in your network”   Places to Grab a Bite: Inakaya  Del Frisco    Connect with Dan: Toughdecisions.net Handfordcapital.com   Leave us a review and rating on iTunes or Stitcher. Be sure to check out more info at TargetMarketInsights.com.    

Tweet LIVE this Sunday, October 22nd at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio Derek returns to studio and we are thrilled to welcome on the program celebrity Chef Gabriele Corcos to talk about about new book “Super Tuscan: Heritage Recipes and Simple Pleasures from Our Kitchen to Your Table” from Simon & Schuster – Touchstone Books, the latest cookbook he has published with his wife Debi Mazar a native New Yorker who made her film debut in Martin Scorsese's Goodfellas and has appeared in more than seventy feature films, as well as HBO hit series Entourage and TV Land new series Younger. From this celebrity/chef husband-wife team and authors of the bestselling Extra Virgin cookbook comes this brand-new cookbook with over 100 delicious recipes that incorporate Tuscan flair with classic American dishes. With five seasons of their Cooking Channel show, Extra Virgin (TV series), still repeating regularly and their neighborhood Brooklyn, New York Italian café-slash-supper-club, The Tuscan Gun, thriving in its second year, Debi Mazar and Gabriele Corcos have invited us again into their kitchen to share delicious recipes for the whole family to enjoy. Good Italian cooking is family cooking. From potato gnocchi with a buttery red sauce just like how Gabriele's grandmother used to make it, to the Tuscan fried chicken marinated in classic Italian flavors to put a whole new spin on a traditional American recipe, Super Tuscan showcases the best of both cultures, and introduces unique recipes that can only come from a multicultural kitchen. Along with over 100 tasty recipes, Debi and Gabriele share entertaining anecdotes, useful tips, and day-to-day life in their household with over 125 stunning photographs. Super Tuscan will inspire you to make cooking a daily experience in your family life and live la dolce vita wherever you are. They are also appearing at some very special events that you can attend such as Monday, October 30th from 6-830pm at De Gustibus Cooking School at Macy's by Miele at Macy's Herald Square 8th Floor and on Wednesday, November 8th from 7-830pm at The Shanty at New York Distilling Companyfor The Author's Table hosted by Noah Rothbaum of The Daily Beast where he has a monthly literary series featuring authors who share our passion for spirits & food through their writing and proceeds from The Author's Table benefit the Brooklyn Public Library and the series is sponsored by Ragtime Rye and Women Who Whiskey. Also the book has already received critical acclaim from stars such Andrew Zimmern, Bobby Flay, Mario Batali, Elettra Rossellini Wiedemann, Hilary Duff, Lee Schrager, Nina Y. Clemente, Zac Posen, and many more! With great pasta and sauces, you also may think about all the delicious bread you would want to eat to go with them as I love some good bread to go with my meal. Well we have the perfect person to talk about just that subject as we welcome Rustic Crust and American Flatbread CEO Brad Sterl on the show as well. It is the mission of American Flatbread to provide good, flavorful, nutritious food that gives both joy and health, and to share this food with others in ways sustainable to all. They set out to do this by: Creating a pleasant, fulfilling and secure workplace Producing, Packaging, marketing and distributing their products in an environmentally conscious way Trusting one another and practicing respectful relationships with those involved in this work Supporting with their voices and their buying power local, regional and sustainable agriculture, the forces of peace and understanding, the cultural, economic and environmental needs of peoples worldwide and the ecological needs of the wild flora and fauna Being an educational resource to the community Being a good neighbor Laughing and being of goodwill. Being grateful, respectful and forgiving and Encouraging these experiences in others and To make truly good food, food that not only fills our hunger and tastes good to our mouths but also nourishes, nurtures, and heals, we must start with good ingredients. American Flatbread is made with organic flour, organic tomatoes, and many organic & locally-farmed meats, veggies, and cheeses. American Flatbread sources ingredients from their unique, local network of farmers and producers and Rustic Crust pizza crusts are made with all natural, organic ingredients with no preservatives and GMOS. It all sounds delicious! That's us just getting started; we also have the pleasure of joining us in studio Jessica Hickey Kiefer who is the Sales and Event Planner for one of Philadelphia's Premier restaurants, Del Frisco's Double Eagle Steak House. With almost 40 Years of Rich Tradition, Del Frisco's Double Eagle Steak House was born in 1981 with a bold vision – to embody the rich tradition of the classic American steakhouse. Since then, their purpose has remained the same. They keep this tradition alive, but with a modern, sleek twist, bringing the guest an unparalleled experience every time they dine. Just don't take our word for it, Del Frisco's Double Eagle Steak House has earned awards from Wine Spectator, Business Insider, The New York Times, Vibe Vista Awards, Bloomberg Pursuits, and OpenTable to name a few. These awards are no surprise as Del Frisco's Double Eagle Steakhouse dry-aged steaks are tenderized to perfection up to 45 days before hitting your palette. This age-old technique intensifies the flavor in meat, bringing out sophisticated notes, such as hazelnut and blue cheese. Then if you didn't know, Sundays are prime time at Del Frisco's Double Eagle Steakhouse, when you can savor the Prime Pair, their $59 prix-fixe menu. Choose from a perfectly prepared 8 oz. Filet, Manhattan-Cut New York Strip, or Seared Salmon Filet paired with their signature Crab Cake, plus the salad and side of your fancy. Pairs well with interesting company, a robust wine, and an appreciation for the finer meals in life. Best of all, make your company holiday party a night to remember. Book your holiday event before October 31 and receive a $100 bonus card as a thank you from Del Frisco's Double Eagle Steakhouse. Celebrate a year well done and make a toast to your employees with remarkable food and wine in a lively, class-act atmosphere. Heading back to the food of Italy we are happy to welcome on the show Elisa Costantini the author of Italian Moms - The Art of Classic Italian Cooking & Tradition. Elisa was born in 1938 in Poggio Valle, Italy. The daughter of farmers, she learned to cook at a very young age as an apprentice to a local chef using simple, fresh ingredients to create wonderful food for those closest to her. After appearing on the Today Show and reoccurring guest spots on Rachael Ray Show, Elisa has signed with Sterling Publishing, a division of Barnes & Noble. Sterling released a hardback edition of her book in Fall 2017, and her new title Italian Moms – Something Old Something New will be released April 2018. The brand, Italian Moms, will also debut a line of Kitchen and Table Linens and Dinnerware in 2018. A treatment for a Motion Picture of her life story and immigration to the United States is also in the production stage. In May 2017, Elisa received an Honorary Doctor of Laws Degree from Chestnut Hill College in Philadelphia, for her lifetime achievements, service to those with special needs and her work with charities. What a thrill to talk to such an inspiration. Most shows would call it quits or be content with just one guest, but NOT US! How does all this food get cooked? In a kitchen of course and lucky us Chef Kathy Gold the owner of In The Kitchen Cooking School located in Downtown Haddonfield, New Jersey will also be coming in studio. Someone has to teach people how to cook and Chef Kathy is one of the best and most respected in the area as In the Kitchen Cooking School is the premier cooking school in the Delaware Valley. As featured in the HuffPost, Philadelphia Inquirer, the Courier Post, Bucks County Courier Times, and both New Jersey and NJ magazines, they offer deliciously creative and fun hands-on gourmet cooking classes, private parties, and team building events. Classes at In the Kitchen get students involved in every aspect of the art of cooking — just as if they were professional chefs. Students learn to prepare mise en place, cook with and without recipes, orchestrate a full meal, and plate their culinary creations. At the end of the evening, students dine together on the delicious meals they have created. WOW, that is what I call a show. Small Bites Radio correspondent Actor John DiRenzo will also be helping in studio with his valuable insight and experience in the culinary world and also be sure to catch him on QVC selling the high quality Copper Chef products. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized John Howard-Fusco for his news of the week and please remember that John's new book "A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc" from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appears on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with recent autobiography "The Joke Man: Bow to Stern" from Post Hill Press with foreword by Artie Lange available to order on Amazon.com.Fat Jack's BBQ and Bluejeanfood.com hope you will TuneIn worldwide or catch the following day on iTunes or Player FM. The post Small Bites – Episode 67 appeared first on Wildfire Radio.

The Modern Eater Show The Stanley Marketplace is home to the Stanley Beer Hall and the winner of the Denver Burger Battle! Dustin Skudlarek brought the best burger in Denver to the studio to chop up The Stanley Beer Hall and all it has to offer! Cherry Creek Food and Wine is happening again this year so we're talking with one of the participating restaurants with General Manager Gavin Berry and up and coming sous chef Shawn Snider from Del Frisco's Grille! Did they win with their dish? Tune in and find out!!

Del Frisco's Grille Atlanta GM Mike talks about this highly acclaimed company, how he got connected and what you can expect on your next visit. Visit: www.delfriscogrille.com Follow: @DFGrilleAtlanta More on the brand: Del Frisco's Grille is a modern and stylish spin on the classic bar and grill, drawing inspiration from bold flavors and market-fresh ingredients. Our menu is a tempting mix of prime steaks, fresh seafood and twists on American comfort cuisine. About Ash Brown: ►Website: http://www.ashsaidit.com ►SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ►Instagram: https://www.instagram.com/1loveash ►Facebook: https://www.facebook.com/ashBtv/ ►Twitter: https://twitter.com/1loveAsh ►Blog: http://www.ashsaidit.com/blog ►Pinterest: https://www.pinterest.com/1LoveAsh/ ►Daily Podcast: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ►Newsletter: http://ashsaidit.us11.list-manage1.com/subscribe?u=2a2ca3b799467f125b53863c8&id=a6f43cd472

Ben hits on recent new regarding Cousin's and Del Frisco's.Follow us on Twitter: https://www.twitter.com/TuskMediaLLCCheck out our video archive: https://www.youtube.com/channel/UCT1iK2MbBjXGCyni_CKxB9Q

Halloween in Georgetown is what it is today because of Linda Roth and Mike O'Harro. In Part Two of a Two Part Series, Our Town host, Andy Ockershausen, learns the tricks of the trade and gets the inside scoop from the queen and king of DC nightlife themselves! Listen in to learn how Linda Roth and Mike O'Harro began opening restaurants and bars to make the DC night scene full of life and energy. You can listen in to Part One of this series here. Our Town host Andy Ockershausen dives deep into conversation with Linda Roth to uncover her humble beginnings here in Our Town and follows her journey to the successful “go to” woman in publicity that she is today. In the late ‘70s, Roth came to Mike O’Harro’s night club to interview for a management position but was instead hired to be the editor of the International Discotheque Association and together Mike and Linda proceeded to mold the nightlife of DC. Linda recalls being a huge part of making Halloween in Georgetown what it is today. Additionally, due to the large number of important celebrities coming into Tramps, Linda was also hired as a gossip column hostess. Linda Roth has been responsible for opening over 200 restaurants in the Washington DC area. Today, she is the President and Publicist for her own agency, Linda Roth Associates, Inc. Major hospitality groups such as Marriott Hotels & Resorts, Starwood Hotels & Resorts Worldwide, Hilton Hotels & Resorts Worldwide, Morton’s The Steakhouse, Brinker International, Carlson Restaurants Worldwide, Restaurant Associates, Guest Services, Inc., Lettuce Entertain You Enterprises, Del Frisco’s Restaurant Group,The Sports Club/LA and Krispy Kreme have sought her out for public relations assistance through her current company. Linda firmly believes in supporting charitable causes and has served on the board of DC Central Kitchen, an organization that helps Washington, DC’s homeless population. It’s an honor to have Linda Roth on Our Town as we follow her DC career to learn how she has become a major contributor to the development of DC’s nightlife and a present-day marketing and publicity strategy wizard. We hope you enjoy listening to Linda Roth discuss her perspectives of Our Town with host Andy Ockershausen. We invite you to listen to Part One with Our Town guest Michael O'Harro this week, Tuesday, October 25. We also invite you to listen to each new episode of Our Town as they roll out over the next several months. You can subscribe to the Our Town podcast on iTunes, Google Play, or if you complete the subscription form in the sidebar to the right you will be notified by email when the next episode appears here on the website.

Rangeley Capital’s Portfolio Managers, Andrew Walker and Chris DeMuth, discuss Constant Contact's merger, a potential acquisition of Del Frisco's, and David Bowie's Bowie Bonds.

Most Entrepreneurs think branding just means what their logo looks like.  Fortunately, we’re not most entrepreneurs, because we know nothing could be farther from the truth! Although it can be overwhelming to really understand all the things branding touches in your business, our guest, Mimika Cooney is here to help. Join us on this great interview and you’ll get… - Four Proven Tips For Any Company To Create A Successful Brand - Why “Branding” Is Absolutely Critical For Your Success - How “Branding” Should Be Defined And Implemented     "Crushing On Camera Confidence" Video course with Mimika Cooney. Click on the link: ConfidentVideo.com         Build Custom Articles In One Tenth The Time It Takes You Today Click Here To Find Out More South African born Mimika Cooney is an international award winning photographer, TV Host, published author, speaker and business branding, video and marketing expert. Mimika has run four successful businesses in three countries. She is the host of MimikaTV, a web show that inspires passionate entrepreneurs to build a business around doing what they love. Mimika has been an award-winning photographer for 12 years in two countries, she has authored two books on the business of photography, is a public speaker, and has experience as a live television broadcaster. Based in Charlotte, North Carolina, USA; Mimika's passion is helping entrepreneurs attract their perfect clients and build a brilliant business brand. As a digital marketing, branding and video specialist; Mimika teaches her signature courses and offers executive coaching on branding, online marketing and video skills. If You Think That Branding Is All About Your Company Logo And Name, Then Mimika Cooney Will Tell You - That You Have It All WRONG. When someone asks you about branding, what exactly comes to mind? As an entrepreneur, do you really know what branding is? And, why is it so important to your business?  If you think that branding is all just about your company logo and having a catchy name or tagline -- then Mimika will tell you that you have it all WRONG. Mimika says in this interview, that branding goes way past a logo…and it is not about having an appealing organization name. She advises us that when you're thinking about your company  image, you have to consider the whole client experience. That is everything from your logo, to your site, your online networking encounters, the way you answer clients questions over telephone, email and even clients visiting your office and the way they encounter your staff. When you take a look at the expansive meaning of branding, it can be overpowering to consider what is included in your brand. To put it plainly, your brand is the way your client sees you. A decent brand doesn't simply just happen. It is a well thought out, heavily considered and deliberately arranged experience. How Should “Branding” Be Defined Exactly? Many small organizations and start-ups neglect spending the necessary time to intellectually think about their brand in a broader sense and the impact it will have on their business. Mimika tells us that branding is very important as it represents you and your company, especially with the following aspects: How you walk How you talk How your website looks. How you engage and give your support to your prospects. How you introduce and behave publicly. How you treat your customers.  (Does you company have a really good turnaround time or do you make people wait to hear from you?) How you think of yourself as the brand ambassador of your business. How you make an emotional connection with someone - even without meeting them in person. How your products and services provide a good experience for your customers or subscribers. Mimika’s Four Proven Tips About Having A Successful Brand For Your Company. The best branding is always built on a strong idea. An idea that you and your staff can hold onto, can commit to, and can deliver upon. Your brand needs to permeate your entire organization. When your organization is clear on the brand and can deliver on the promise of the brand, you will see tremendous results while building brand loyalty with your customer base. Below are Mimika’s Four Proven Tips On How You Can Elevate Your Brand To The Next Level. Develop Your Story Mimika’s “Spot On” advice includes developing your story. She says, it always starts with, knowing yourself first. It is essential that you know who you are, your history, your triumphs and failures, your skills and expertise, etc. If you don’t consider who you are first, then building a consistent and powerful brand will be almost impossible. If you don’t know who you are and what you stand for, then people won't genuinely connect with you. Mimika says, your story, skills and experiences can be used to find great connections with prospects and customers.  Especially with people who have been through similar circumstances as you. Creating an instant connection with your prospects and customers a great way of elevating your brand…and often absolutely necessary to create a connection. Create A Video. Branding your products through emails is good. It is a very good way of warming up your customers about how amazing you and your products/services are. However, all of the important messages that you are trying to communicate through emails can actually be combined in one, well-done video. Be comfortable sharing your story and telling people the parts of your story that relates to your product or services. Being comfortable in sharing your story is a vital component of connecting effectively. Know Your Customers. Taking the time to understand who your clients are will make your business more successful because there is no point of giving information to prospects and customers that do not relate to them. Knowing your audience puts you in a terrific position to get their attention. Understanding the demographics of your clients allows you to better market your business to them. This will establish a strong business/client relationship and creates an environment of trust and comfort for mutual success. Always bear in mind that “People will always do business with people they Know, Like and Trust” Create A Good Strategy Mimika shares some of the ways she creates a terrific strategy in this interview.  She calls her time-proven strategy “reverse engineering”. It is because she knows and following her client's and their background before figuring out a working strategy that will bring her clients to where they want to be. Why Is “Branding” Absolutely Critical For Your Business Success? Mimika tells us that your brand should reside within the hearts and minds of your customers, clients, and prospects. Always remember that branding is the sum total of their experiences and perceptions, some of which you can influence, and some that you cannot. Having a strong brand is invaluable as the battle for customers intensifies day by day. It's vital that you spend time investing in researching, defining, and building your brand. After all, your brand is the source of promise to your consumer. It's a foundational piece of your marketing communication and one aspect of your business that you do not want to be without. [content_toggle style="undefined" label="Click%20Here%20To%20Read%20The%20Entire%20Transcript%20Of%20The%20Show" hide_label="Hide"] Mimika:           Welcome to social media business hour with Nile and Jordan. My name’s Mimika Cooney and today I’m going to share with you three tips for building your business brand. Woman:          In business and know the way forward most include social media. Perhaps you find it a bit confusing. Even frustrating. Well, you have no idea how to make it work for your business. Fear not. We interview some of the best social media experts in business who will share their experiences, ideas and knowledge. Plus offer tips and tricks to make using social media a breeze. Leverage the power of social media and grow your business now. Welcome to social media business hour with your host Nile Nickel. Jordan:            Hello and thank you again for joining us. This is Nile’s trusty sidekick and co-host Jordan and I’d like to take a moment to share with you how you can benefit from Nile’s incredible experience using social media for real business success. If you’re an entrepreneur or thinking about starting your own business then using social media might be the most cost effective and time effective way to get your business real results. That’s not to mention much of what you can do to get those terrific results on social media is even free. Take Linked In for example. Nile always says it’s the best social media platform for business today. And that’s why I recommend you go to linkedinfocus.com and start your social media education today. Sign up for Nile’s free tips, tricks and strategies. Once again, it’s free and it only takes a few seconds. Go to linkedinfocus.com today. You’ll be glad you did. Nile:                 Hey Jordan, I’m really excited about social media business hour. We’ve got a lot of listeners around the world now. Jordan:            Yes we do, don’t we? Nile:                 We do and I’m really finding that amazing and something new. You know I do Linked In focus. I can now say I’m an international provider because I contracted with some European clients now if I could say that. I know. It will get better before the show’s over. Jordan:            Well, that’s great. So we can say that you are now internationally known. Nile:                 Renown. Jordan:            Internationally renowned Nile Nickel. Nile:                 Well, you know why I say that? Because we’ve got a good southern girl on the show tonight. Jordan:            Really southern. Nile:                 Really southern. In fact, could you hear that southern twang in her laugh there? I heard it. Mimika:           Well, you all I’m not southern. I’m southern African. Nile:                 Well, that’s still southern, right? Mimika:           It confuses -- exactly. When people say what part of the south are you from? I’ll go I’m south but way south like Africa, South Africa south. So yes. That’s where we are from but I’m talking to you from Charlotte, North Carolina and we mentioned this earlier. Back in March I got my American citizenship so I’m officially African American. Jordan:            Hey, congratulations. Mimika:           Thank you. Nile:                 And you can truly claim that title. Mimika:           Exactly. Nile:                 I love it. I love it. well, obviously people already know you’re south African born but you’re an international award winning photographer, a TV host, a published author, speaker and business branding video and marketing expert. You’re sort of the everything girl. Mimika:           And that’s been a bit of a problem. As you can tell I think I talk really fast and I suffer from the shiny object syndrome. There’s always something like oh, swell. Something shiny and I get to figure out things that I like to learn and then I start being all over the place but what I’ve learned over the years is that I do have to use the F word a lot which is focus. I’m reminding myself every day I’ve got to focus, focus, focus. So yes. But through all of that we can definitely have a lot of school of hard knocks and lessons we’ve learned along the way. I’m excited to share that with everyone today. Nile:                 That is outstanding. When you said the F word I thought I was going to hear some French. Oh, that’s an F word too. Jordan:            No. I thought you were going to use -- Mimika:           Exactly. Parlez-vous Francais? Jordan:            That’s right. Nile:                 Oui, oui mademoiselle. Now we just picked up some French audience. Mimika:           Exactly. But hey, if we really want to get this party started I could start explaining things in Greek because my dad is Greek but then it’ll just be Greek to you, right? Nile:                 Yeah. It’d be all Greek to me. I love you already. It’s determined early in the show here. Mimika:           Oh, yeah. Thank you. I should’ve put my bright lipstick on just for the occasion. I know no one can actually see it but a girl’s got to look good even though when she’s talking so there you go. You could just imagine. Nile:                 Just the mention of it made me feel better. Mimika:           Oh, good. There you go. Nile:                 You talk about focus though but with all of those things that you’ve done -- you’ve ran four successful businesses in three countries. Now, we know South Africa, we know that you’re in Americas so where else are we talking? Mimika:           In the land of tea and cupcakes darling. That was in England you see. Well, the story goes is that I like airplane rides a whole lot and people always ask me oh, well how did you get to America. And I always say well, airplane duh. But via England you see. My mom and my sister live in England and my husband and I being South African born we started our business in South Africa. But the rest of the world ignored us for years and south Africa was considered the butt end of the world so trying to get a more international flavor and reach with our business we really had to become -- well, establish ourselves in a first world country which was in our -- England in our instance because we had family there already so yeah. We spent six years in England. Nile:                 So what prompted the move to the States just out of curiosity? Mimika:           The weather. No. not really. Well, again, it really came down to business. When we started our business in South Africa it was the days of Google -- not Google. The days of internet dialup so it was really trying to do business overseas. People are like where? South Africa? Where? Everything from time zones to money tree. Trying to take money from people overseas, there were all of these exchange problems and we really felt we wanted to be able to move towards being having a reach in England and Europe and my husband has a British passport so naturally we went there in the time. I would not advise this to people. But we immigrated and within six months we had a baby and started a business. So it’s not the ideal way of doing things but I’m always into just throwing myself into things head first. Nile:                 You sound a little crazy to me though. I mean, starting a business and having a baby in that period of time, that’s insanity. Mimika:           Yeah. Pretty much so. But I don’t take the easy route. Nile:                 I take that. I take that. Well, you’re the host of Mika TV, a web show that inspires passionate entrepreneurs to build a business around doing what they love. I love that because the saying goes if you love what you do you’ll never work a day in your life and so many people, they just -- they don’t learn to work in the area that they really love, that they’re passionate about a lot of times until later in life. Mimika:           Yeah. And I think it’s really got do with the way society is tailoring -- especially now I have two kids that are in high school and it just annoys the snot out of me when I have to see how these teachers are pushing them towards following the status quo about going to college. I’m not saying college is bad. I didn’t have a chance to go to college but I was always able to make success out of life thinking a little differently. But where there’s a will there’s a way, right? Nile:                 There absolutely is. Well, as we talk about these four successful businesses -- I’m going to come back to that because one of the things that I know is you’re also an award winning photographer for 12 years in two countries. Mimika:           Yeah. Well, this is what happens when you make your passion into a business, right. So the whole story goes is I -- working with my husband, we were in the internet business and then I really loved taking pictures of my kids. It’s the typical mom with a camera. Always in their face taking pictures. And eventually I was like I really love doing this. I wonder if I could make this a career. And in England things work a little differently. It’s a boy’s club to say the least. And back in those -- it was like 2003 on the cusp of when digital cameras came out. I actually learned how to shoot on film and actual fact slide film which is very unforgiving which basically means it’s probably the hardest way to actually learn. But I wasn’t going to let that stop me so I really felt this could be a really good business but coming from the business side, then becoming a photographer really helped a lot and a lot of creatives have it the other way around. They’re creative and then try to make a business or you’re not even a creative -- you have an idea for a business and because you love it so much you will actually do what you love for free because you just love doing what it is. But there comes a time when we have to really put our big girl panties on and start to think of this like a real business. So yeah. There were some really great lessons I learned along the way taking my knowledge about business and branding and marketing and turning it into a photography business which we then moved again from England to the USA. My husband stayed in business, internet marketing. He started getting a lot more clients here in the US and this is some way we really wanted to be. So we eventually made the move after living in England for six years and we’ve now settled in Charlotte, North Carolina and we’ve been here for nine years. So yeah. It’s been a little bit of a roundabout way but that’s where we are now. Nile:                 Serious question. I mean, it’s going to sound funny and I’m making a bit of a joke about it but I’m also serious. I couldn’t imagine -- I have difficulty understanding all of the laws in this country. All of the tax laws, business laws, internet laws, what you can and can't do. You haven’t had to learn that once. You’ve had to learn it three times. I mean, again, this sounds like it’s back to insanity to me. Mimika:           I know. Really is crazy. Sometimes I’m like what the heck are we doing this for, right? But it has -- I think it’s got to go back to when I think about the way I grew up in South Africa. I had -- my father has always been a serial entrepreneur and he’s always been -- we lived through that feast and famine. Like when he did well he did really well. And then he became a millionaire in South African terms when he was 25 but he lost it several times over. And for me, I was always used to that sort of risk. You work really hard, you put your mind to it, you do what the -- and failure is just one of those things. It’s fine if you dust yourself off, you get on to the next thing. It’s like being a horse rider. You fall of the horse, you don’t sit and boohoo. You basically pull yourself up by your bootstraps and get back on and teach that horse a lesson. So for me it wasn’t like -- I’ve never seen failure as a stumbling block. It’s more like just a learning exercise because there’s nothing like failure to really teach you what not to do, right. But for us it’s always also been about just having this really determined desire to do something and we’ve been thrown several sort of obstacles and had to jump through so many hoops and even now we’ve been here nine years. We’re still not over that. In actual fact, my 16 year old was having a hissy fit earlier because she wants to get her driver’s license. But to get a driver’s license you have to be a citizen. And to be -- and to get a social security number you need to be having American citizenship so before that we had to be green card holders and before that we had to be Visa card holders and before that we had to prove that we could live here. So it’s been a very long process but I can tell you I know we’ve done it completely legally. It costs us a fortune but knowing the way -- the rules of the land has really helped us to take advantage of what we feel are the opportunities. Nile:                 We haven’t got in the good parts of the -- what you’re promising to tell everybody and I’m really interested in that but I’m fascinated by this international experience and all of that. I have to ask a question just for my own interest but you mentioned you’d become a citizen. What does -- how does that apply to your children? What do they have to go through? Mimika:           Well, let me tell you this. Let’s back it up. So my eldest daughter was two when we lived in South Africa so she has a South African passport. We then moved to England. My husband is on a British passport. I then had my son who then acquired British citizenship. And then I then applied for my daughter and myself to become British citizens so again, that was our first example of going through the citizenship process in another country so we did that for five years and then once we were all on British passports, then we came to the US and then I had another baby. So she’s American. So we are a real colorful family. But now, nine years later, we all are American so depending on what our mood is, what kind of passport _____22:16 way that immigration Mimika in and out so it’s -- yeah. Kind of bizarre. Nile:                 Well that could absolutely be handy in traveling today. That is certain. But I only know one other person that has three passports. Mimika:           Oh, there you go. You know another one. In actual fact, I have four. Don’t tell anybody. I have a Green as well but I haven’t bothered renewing that once so you can imagine I have a bag under my bed that is like all the -- my cash, passports, new identities. I could be like an international spy. Nile:                 I think we’re talking to a spy here Jordan. Little did I know. Mimika:           Exactly. You don’t really know, do you? Nile:                 She’s going to give us a lot of secret knowledge. Mimika:           Exactly. Nile:                 But to get that secret knowledge -- you know what? You’re going to have to listen to our second segment on the social media business hour and we can't wait to get back and get into it. We’ll be right back. Jordan:            Hello and thank you again for joining us. This is Nile’s trusty sidekick and co-host Jordan and I’d like to take a moment to share with you how you can benefit from Nile’s incredible experience using social media for real business success. If you’re an entrepreneur or thinking about starting your own business then using social media might be the most cost effective and time effective way to get your business real results. That’s not to mention much of what you can do to get those terrific results on social media is even free. Take Linked In for example. Nile always says it’s the best social media platform for business today. And that’s why I recommend you go to linkedinfocus.com and start your social media education today. Sign up for Nile’s free tips, tricks and strategies. Once again, it’s free and it only takes a few seconds. Go to linkedinfocus.com today. You’ll be glad you did. Nile:                 Jordan our first segment was so interesting. You always have a plan when we get ready to sit down and talk with somebody. And so many times now I sit down to talk with somebody and you end up learning all sorts of things through that talking process that you never sometimes get to the questions you’ve got. Jordan:            Your plan goes right out the window. Nile:                 It does. And our South African -- I’m sorry. Now she is a African American. Jordan:            Yes. Yes. Nile:                 From North Carolina so that would make the south there. Anyway, I’m just totally blown away. How about you? Jordan:            Me too. This is absolutely fascinating and you were asking in the first segment all the questions that I would’ve asked. All the things that I wanted to know. Nile:                 So Mimika, what did we miss? Mimika:           The stress, the tears, the tantrums, the throwing my tiara out the window. Do you want all that too? No? It’s okay. We’ll skip past that and just say we survived, we are excited to be here in the USA but I tell you. I definitely need to write a story about all of this one day. About the whole travels and the whole -- how to actually get here and what we’ve had to travel in order to prove ourselves to be legal citizens to be able to make use of this American dream. Nile:                 Well, again I’m fascinated because I’m adopted and I’ve been on an adoption search recently. Recently found my adopted mother and found that I had a sister and some things like that. But now that I’ve got a bit to study and learn about my family tree -- trying to trace people and things like that is very, very difficult. I can't imagine if you were my birth mother and I was trying to track you because it would be virtually impossible. Mimika:           And if we really want to get technical, back on my father’s side two generations ago they had to change their name to avoid being -- during the Greek Turkish war they actually changed our Greek family name to avoid being thrown in jail so ha-ha. It gets even more interesting. Nile:                 It does. You find out many fascinating things when you tend to look in somebody’s sort of family tree and where they’re from and all of that. Mimika:           Oh, yeah. I love that stuff. Nile:                 One of the things that I know that you do is you help people brand their business and design that brand. Now I’d imagine based on your experience that gives you really a pretty wide berth of experience to bring to bear there. So when somebody comes and they say hey, I need to brand my business. How do you start that process? Mimika:           Well, that’s a very good question. So really, for me, anything that I ever teach people is usually after having learnt it myself and for me, I really fell in love with this concept of branding because I was doing it unconsciously but not realizing that I was doing it anyway along the different ways of -- whenever we started our business because back when I was in south Africa, when my husband and I first got married I actually started a web design company when the internet first came out and at the same time I was always thinking what kind of clients do I want to have, how do I want to be perceived in the market and how am I going to be competitive compared to the competition. And how it evolved is every time I had a chance to restart or rebrand my business I’ve always had to go back to that but the thing that got me in love with branding is it’s often not the first thing people ask me. It’s -- it goes back to with some -- the coaching that I do. People will come to me and say I’m not getting any clients, I’m spending a lot of money on Facebook ads while I’m trying this social media thing and that social media thing or spending on this and spending on that and I’m not getting any traction. And what I’ve realized is that’s just a symptom. We need to sort of backtrack ourselves and start to look at -- that is just a result of previous efforts and having done cold sales as well I realized it’s usually like a three to six month turnaround. The effort you do now is eventually going to come out in three to six months and then you’ll start to see results. But of course everyone wants a quick fix. So they come to me and the first thing I have to realize is I have to say to them you might be struggling with clients but that’s actually the wrong question. What we need to start doing is start to look internal first and then realize who we are as business owners. Who we are personally does translate to our business because actually I totally believe this. Business is personal. Especially in today’s society. People want to do business with people they know, like and trust and no one wants to do business with something that’s sleazy or cheesy and slimy. So at the end of the days, if your marketing tactics aren’t working we need to reverse engineer things and start to look at how have you positioned your business and your brand because maybe you’re swimming in the wrong waters and this is something I learned personally was that even in my photography business I was really getting annoyed that I have clients that wouldn’t give me the creative freedom, they would argue with me about price and then I realized and started to look at this backwards and realized I was marketing in the wrong area. I was attracting the wrong client. Because if you attract a cheap -- low bill client you’re never going to be able to make high end dollars. So it really becomes part of the process and I’ve got it down to a fine art and taking somebody through the process is almost deconstructing what they have and deciding can we move forward with what you have and do some tweaks or do you require a completely new rebrand. And that’s what’s exciting about it. There’s always the restart button, there’s always a chance to do over. Nile:                 As you’re talking about branding there I realized that we probably -- and I think I’m pretty comfortable with branding. Jordan, what about you? Jordan:            I wish I was more comfortable with branding. Nile:                 But I’m not sure that everybody that we’re talking to understands branding so we might want to take a step back and say give us your definition of branding if you don’t mind. Mimika:           Yeah. Sure. And that’s a good question because  a lot of the times I see that people don’t know that perhaps the problem is with their brand because they’re not even sure what a brand is. Now, the first thing is when you say the word branding we think of logo, company name, tagline, right. Based on all the big companies like Apple and Coca Cola and all these things. But really what branding is it’s how people feel about you. it’s those subliminal things that -- those sort of choices we make about a brand based on things we can't put our finger on and once you start to look at it and realize everything -- your brand is how you walk, how you talk, how your website looks. It is your logo but it’s not only your logo. It’s how you answer your social media posts, it’s the layout of your website, it’s how you introduce yourself at a networking event. It’s how you treat your customers. So do you answer -- do you have a really good turnaround or do you make people wait really long. I mean, it’s like any restaurant, right. Let’s compare two Italian restaurants in a nice area. What makes one really busy and one like crickets where nobody is there? It’s how they’ve positioned themselves in the market. They might offer the same product, they might use the same ingredients but if they haven’t positioned their brand properly they don’t have that sort of stickiness that attracts people to their business. So you really need to think about -- and especially as solopreneurs or entrepreneurs who are building a business from themselves -- I’m not talking about people who have preps. They just buy a product, you slap on a price tag and you’re just reselling a product. I’m particularly talking about -- especially when you’re providing a service like whether you’re a coach or you’re a speaker or you’re a author, you’re selling something that you create or something that involves a lot of your time and investment. It’s really how -- we need to think of ourselves as brand ambassadors for our business. So just like -- not that I care to pay attention to like the Kardashians. You have all these beauty brands coming at them, paying them millions of dollars just to be able to wear their clothes or use their makeup. It’s that association with them and that’s what makes them really high paying brand ambassadors. So yeah. That’s -- I would probably say is a roundabout way of saying you are your brand. Nile:                 That makes sense. There’s a lot of different things. But one of the things you mentioned is -- it’s not just buying a product and slapping some sticker on it and that’s branding. But I like to differentiate here and when you were talking about that what came to mind for me was Amazon because Amazon doesn’t really create anything. They collect a lot of things and they make it easy for people to go to one place to buy those things. Whatever that may be. But part of that brand becomes how they engage with the customers, how they deliver things, how they communicate, how the website’s organized to find things. So it may not be your product but your brand can influence sales of the products that you’re reselling. Mimika:           Definitely and I think that’s -- even though Amazon -- you’re right. Does sell other people’s products and I’m not dissing products. All I’m saying is they’ve created the way -- they’ve positioned their brand that you know that if you want something really fast you can order it on Amazon and within a couple of days -- especially if you’re a prime member like two days. You can have that product. And you are spoiled for choice. And it’s really -- a lot of the brands separate themselves and differentiate themselves for owning something and being really good at that one thing like -- we could even compare like say -- Blockbuster was a really well known brand and business that did well. They never even thought that they would be out of business one day but you have the likes of Netflix has now changed the game. It’s changed the way we do business. So a lot of things are constantly changing and we have to learn to adapt and for this -- personally I’ve been through a rebrand process twice with my business. Once when I moved from England to the US and then after five years of running my business I realized I positioned myself wrong, attracting the wrong clients. I really had to start off the clean slate and totally threw out the old branding and did a complete new one so I was attracting the right clients from everything. From the look in the field to the product selection to the service. Everything had to be different. Nile:                 That’s a golden nugget there and I know that’s inspiring and that had to be a hard decision to make after five years or so to say okay. I’m doing this wrong. I’ve got to do resent and do it right. Mimika:           Oh, definitely. And I think that’s a lot of the time is -- and for me personally the whole story goes is that I could see the signs but I was -- I didn’t want to see, I didn’t want to deal with it. I was almost like no, no. I’ll get to it later. But the problem is unless we admit defeat when we need to admit defeat we can't move forward and a lot of us as I say, we see failure as a huge major catastrophe but sometimes it’s a good sign that something’s not working and you need to pivot and change. And for me personally I built my brand on -- my photography business on who I was and what I delivered and then when clients just -- I wasn’t getting good referrals because I was delivering late or my -- I wasn’t delivering on the promise because I couldn’t keep up with the way that I had to build the business. I really realized that I had to look within and say what do I stand for, what do I value and how do I want people to treat me? So once I realized I was not going to deal with these people who just want to fight with me on price, who were just these coupon shoppers. I can't extent the effort anymore. And once I started valuing what I have to give the world and realizing that my value is not based on a number. It’s based on how my experience, the products and service that I’m offering and how I want the world to see me. Then I was able to look internally and decide. Okay. How do I want to redo this? And there is -- I mean, a lot of people don’t talk about this. They think oh, yeah. We just changed it. but they’re missing a key element is that it’s almost like a loss and for me I felt like I went through a period of mourning where I realized I have to let this business go, I have to let it die and it was really like I got depressed. For four months I was like why am I such a failure, having these little pity parties and -- where am I going to go and I don’t know what to do next and this isn't working. I’m almost feeling like you can't see the wood for the trees. But once I started to be -- to listen to my own voice and what it is that I had been screaming at me for years to do but I kept ignoring it then I could sort of turn up the volume on what it is that I wanted to do and then started to think okay. How do I want the world to see me and who do I want to service. And then it started to evolve from there. Nile:                 There is so much gold in there for people and -- Jordan, I haven’t talked to you about this but I recently had a steakhouse experience in Fort Worth. Jordan:            That’s right. In Texas. Nile:                 And I think it ties in so well to what we’re talking about here. I think we’ll talk about that in the next segment because we’ve got a lot more to come but we’ll be back in the next segment. Please join us there. Jordan:            Hello and thank you again for joining us. This is Nile’s trusty sidekick and co-host Jordan and I’d like to take a moment to share with you how you can benefit from Nile’s incredible experience using social media for real business success. If you’re an entrepreneur or thinking about starting your own business then using social media might be the most cost effective and time effective way to get your business real results. That’s not to mention much of what you can do to get those terrific results on social media is even free. Take Linked In for example. Nile always says it’s the best social media platform for business today. And that’s why I recommend you go to linkedinfocus.com and start your social media education today. Sign up for Nile’s free tips, tricks and strategies. Once again, it’s free and it only takes a few seconds. Go to linkedinfocus.com today. You’ll be glad you did. Nile:                 Hey, welcome back. I have enjoyed learning about branding and it’s not all we’ve got to talk about. So man, this is great. But I told you about a steakhouse that I wanted to talk about in the last segment. And because we’re talking about branding and what you -- what would make a steakhouse different? I mean, a steak is a steak, right? You could cook it differently. Maybe you’ve got a great chef, maybe you’ve got great sides. Jordan:            Well, in some areas of the country just having a steakhouse is special but you went to Texas. There’s a steakhouse on every corner in Texas. Nile:                 Sometimes on all four corners. Jordan:            And sometimes on all four corners. Nile:                 But I went to the steakhouse and it wasn’t overly expensive. It certainly wasn’t cheap. But we went in and we were treated like royalty as soon as we walked in the door. Pretty impressive. And the service was outstanding. And the food was outstanding. So we get home and I get a letter -- a note, handwritten, hand addressed from Del Frisco’s, the double eagle steakhouse in Fort Worth, Texas. I believe they deserve a call out here. But so I get this nice note. Is that a nice note? Jordan:            Yeah. Nile:                 And it says simple. It’s says dear mister Nickel and family, thank you for dining with us at Del Frisco’s, Fort Worth. It was a great pleasure and privilege serving you and your lovely family. We look forward to your return visit soon. Wishing you all the best, Amy who was our waitress. Jordan:            Really? Nile:                 So -- and you know, did the manager come around? Yeah, absolutely. The hostess. All of that was perfect. But -- Jordan:            Wow. Nile:                 Is this branding Mimika? Mimika:           Oh, for sure. How did you feel about that experience compared to some other experiences you’ve had at steakhouses? Nile:                 Well, I thought it was a good steakhouse like I said and I thought about the food a couple of times, my wife and I talked about it so they did a good job on that. but when I got this today -- if I’m back in the Fort Worth area I’ll be there and you know who I’ll ask to see? I’ll ask to see Amy. Mimika:           Exactly. So that’s exactly branding done right even though they’re a steakhouse and maybe the steak is the same as the one down the road. How they treated you and how you felt about your experience is completely branding done well. And that’s what’s great about branding. It doesn’t have to be this huge, major makeover where you completely have to spend a ton of money to change the way you do things. Sometimes it’s the little things. And for me in my photography, I like to do hand written notes too and to -- every time someone spends and invests money with me I want to make sure that they know that they feel taken care of and it’s at time that I haven’t been consistent with my brand way -- maybe I see a client three times in a year. The first time it’s all great and the second time I forget to do a handwritten note. Even though the first time was great, if you go -- if you lack that brand consistency you go and shoot yourself in the foot. So you really need to think about who it is you are and what you want to stand for even if it’s just customer service. Or just the pretty packaging or the quality of the food or -- you can pick something and really put your name on it and say this is what -- how we want our brand to stand for. Nile:                 Well, I look at this as a branding differentiator and all told and maybe this cost between the card, the postage and the time investment maybe it cost two dollars. Is that fair? Jordan:            Sounds about right. Mimika:           Yeah. I would say. I mean, a little extra time and look how much more it’s done for their business. Neil:                 Well, yeah. I mean, they get a call out on the show. Okay. Great. I know that that’s why they did. Not. But the thing is doing this with every customer they’ve got they’re building relationships. They’re not a steakhouse. They were -- you come home and you feel like you’re family. and it really was outstanding so I love what you’re talking about in the way you’ve approached branding that we did in segment two so -- to segment three here. there’s a lot of things that we could talk about branding but I know one of the things that you do to build your audience, grow your list, attract clients, even part of your branding I know is video marketing so I am dyeing for you to tell us how you got into video marketing and I know that you do some neat video marketing products. We’ll talk about that in a little bit. But in the meantime I would like to talk about your video marketing. Can you tell us how you got into that? Mimika:           Yeah, sure. Well, I mean, for me, I’ve always loved the visual format and in South Africa before we moved out and before we started our internet business I worked for two years in a TV production company and totally fell in love with the medium. And then when we went to England I had an opportunity to actually be a TV host or a broadcaster for a live morning breakfast magazine show that had no budget so we had no wardrobe and no styling and we would arrive at places like -- it was one day it was an underground cave and then there was a hanging war place and there was a ski place and then there was one that was like a racing car track and literally we would arrive, the director would say here’s the information love. Read up about it and we’re on in 10. And I’d be like okay. So I have to read what the thing is about and  come up and just add lib and entertain and ask questions and interview people so kind of thinking on my feet. It really helped with that. But telling a story with visual format especially video is so -- it goes a long, long, long way because seeing a picture of me is great. It’s better than not seeing a picture of me, right. But seeing me talk and when you can hear my accent and you can see me waving my hands around like a lunatic and just you get to see somebody’s nuances. You connect with people on a much deeper level when you use video. But let me tell you this. I’ve heard several times over. A lot of people get stumped and hold themselves back from putting themselves in front of the camera because they don’t know where to start or they feel totally shy about being on camera. And these are the things I like to adjust or deal within my courses that I do and training people and it doesn’t have to be that hard. You just need to put yourself out there. But why I feel this all ties into branding is that if you were making an emotional connection with somebody other than meeting them in person video is the next best thing because they can see you, they can hear you and that’s part of the tips that we talked about in the beginning is that giving you these three tips that I want to share with you about branding. Number one is to develop your story. If you don’t know who you are and you can't share what you’re about and what you stand for people won't connect with you. so using a story and looking back at your skills and your experiences and using that to find those connections like if somebody else has been through the same position as you they then feel that connection with you and then that’s another notch up the ladder to liking your brand. So using video I really feel is going to totally change the way people do business in terms of getting that connection and really shortening the sales cycle because if you have the  same copy of the copy and you’ve got these sales funnels and I mean, I have them myself set up in Infusion Soft. You want people to read them and you’re basically trying to warm up what you would probably do in four, five emails you could probably do in one video. But being able to be comfortable sharing your story and telling people the parts of your story that relate and would connect with them is vital. And then knowing -- the other tip is knowing who you’re talking to. It’s having your client avatar. If you don’t know who you’re aiming it at -- like before we started recording I asked you about your client avatar for the show because there’s no point in me telling you information that doesn’t relate to your audience. They’re not going to find it useful. So the same thing with any author and speaker and coach. If you’re wanting to position yourself and you want people to connect with you you need to be able to share your story and talk to one person. Like this is Susie, she’s 30 to 45, she has kids in school, she drives an Audi, she likes to -- goes to yoga on a Friday. I mean, all those little particular things. You are describing a person and that’s how you develop your avatar. And then thirdly the other tip is once you know who you are, who your audience is then you can use strategies. Because going back to what we said in segment one was people ask me well, my Facebook marketing isn't working or Google Ads isn't working. And I always say that’s the wrong question. Once we’ve figured out and reverse engineered your story followed by your avatar, then we can figure out your strategy of where you want to be and then tactics and how you measure those tactics fall into place so it’s definitely -- there is an art and a science to it. Nile:                 I have to go back and let Susie know that I really didn’t tell her everything about you Susie. Honest. I didn’t. Just wanted Susie to know that. No. I couldn’t agree more and I think those tips are invaluable and I know that you’ve got so much more but time is not always on our side as we talk about this. What I’d like to do is I know that you’ve got some really great video products and courses and tips and information that you share. Tell us a little bit about what you have and where people could find it. And of course, everybody knows that listens to the social media business hour on a regular basis, we have all these tips for you on the social media business hour page on show notes. This is episode 122. Makes it easy for you so if you’re running, you’re working out or whatever don’t worry about stopping and grabbing a pencil. We have all the links for you. But share some of that information if you would. Mimika:           Sure. Well, I like to keep things simple so any social media platform is my name Mimika Cooney but where you want to get the good stuff is on my website so you go to mimikacooney.com and you will be able to access -- I have a free video series which is "Three Tips of Building your Business Brand so really we sort of fast tracked through the tips but I go into it in more detail and you can grab that at MimikaCooney.com and then once you’re on my email list I like to share a lot of good stuff. As we mentioned earlier I also have my own video podcast where I interview other people who then help with the whole branding and marketing strategies. And then the course that I’m known for is Confident video so you go to ConfidentVideo.com you can get another three free videos that will help give you some really actionable tips for you to get started with video because it doesn’t have to be that hard. We cover everything from lighting to sound to performance, how to speak nicely on camera, how to get your -- put your -- or edit your videos and even social media ideas for using video for like Facebook. And my latest favorite thing is Periscope. Are you on Periscope Nile and Jordan? Nile:                 Absolutely. Absolutely positively. As a matter a fact we haven’t Periscoped our show in a while or scoped our show to use the terminology. Jordan:            The slang. Nile:                 The slang. Mimika:           Scope you out. Nile:                 Yeah. We haven’t scoped in a while but we typically scope the show. Mimika:           Well, there you go so people can get a little bit of the behind the scenes skin on what you’re doing, right? Nile:                 Absolutely. Yeah. The biggest channels we had -- but for those that don’t know it’s mobile platform based so you’ve got to be a mobile platform. The biggest challenge that we had is making sure that we’ve got all the sides of the audio on the scope because we’re not using monitors in the room here. We’re on headsets and so that made it a little bit more difficult to do that but after a while we figured it out and it worked out fine. Mimika:           Oh, good. Well, I’ll definitely be checking you out on Periscope so if anyone wants to see -- I’ve been challenging myself to do it more often. I’ve been doing it once a week but I definitely -- I’m stepping it up now but I’d love to be able to cover things that I like to talk about and in actual fact the one I did yesterday was -- it’s on my blog. I figured out how to actually reuse the content and save it on my blog. Nile:                 Oh, yeah. Mimika:           And using cash.me which is a great little app and I went through all the takes so if you want to know like what -- ideas for sound and making yourself look good and I’m going to be covering a lot of that in the scope. So yeah. Definitely check me out there. Nile:                 They’ll definitely want to check you out because there’s a lot of good information you could find that way. I would love to talk more and as a matter of fact I think that -- Jordan, I don’t know if you agree with me. We’ve got to have Mimika back. Jordan :           Oh, absolutely. Nile:                 One is she’s fun. Two, she’s beautiful but not everybody gets to see that. But three, and probably most importantly she’s got great information. Jordan:            Oh, yeah. Great golden nuggets. Mimika:           Oh, I’d be delighted to. We’ve got loads we can talk about darling. Nile:                 Oh, absolutely. I want to thank you Mimika for joining us on the social media business hour and to you, our listener, I want to thank you as well. You make this show. Hopefully you learned a few ideas or concepts. Maybe you were just reminded of a few things you already know but you haven’t been doing to improve or grow your business. Our desire is that you take just one of the things that you learned or were reminded of today and you apply it to your business this week. We know that a small change could make a big difference. I’m committed to bringing you at least one new idea each week. I know today -- I don’t know about you Jordan but I got about four or five new ideas. Jordan:            Absolutely. Nile:                 And all I have to do is take one of those. Just one small change and implement it and find out what a big difference it will make for my business this week. Your business as well. So thank you for joining us. Till next week, this is Nile Nickel. Now, go make it happen. Woman:          Social media business hour is powered by linkedinfocus.com. For show notes, updates and to pick up the latest tips and tricks head over to socialmediabusinesshour.com. Until next time. Thanks for listening. [/content_toggle]   Weblinks: Website: www.mimikacooney.com Facebook Handle: www.facebook.com/mimikacooney Twitter Handle: @mimikacooney