Podcasts about diageo bar academy

Play Episode Listen Later Apr 29, 2024 27:19

The Tequila Ambassador V.O. Book: https://www.wonkpress.com/products/the-tequila-ambassador-vo Diageo Bar Academy: https://www.diageobaracademy.com/en-us/home ____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge

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The Cocktail Mastermind at Shinji's Jonathan Adler | Bartender at Large ep 392

Play Episode Listen Later Apr 22, 2024 29:03

Diageo Bar Academy: https://www.diageobaracademy.com/en-us/home ____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge

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Mini-Episode: Mezcal Union w Tom Koerner

Play Episode Listen Later Apr 19, 2024 17:08

Join us for this extra special mini-episode with Tom Koerner of Mezcal Union and listen in as he shares his expertise and passion for this iconic spirit. Discover the rich cultural heritage mezcal and how it ties into Mexican history and particularly the Battle of Puebla and Cinco de Mayo. Learn More: https://www.diageobaracademy.com/en-zz/home This episode is brought to you in partnership with Diageo Bar Academy

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One on One w Jillian Vose | Bartender at Large ep 390

Play Episode Listen Later Apr 8, 2024 26:11

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Sip & Guzzle w Steve Schneider | Bartender at Large ep 389

Play Episode Listen Later Apr 1, 2024 29:35

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Running Hotel Bars Around the World w Christine Wiseman | Bartender at Large ep 388

The Cocktail Guru Podcast

Play Episode Listen Later Mar 25, 2024 28:49

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The BarSomm Meets the Moscow Mule with Rachel Kling (TCGP S3 E10)

Play Episode Listen Later Mar 21, 2024 38:52

Join Jonathan Pogash, the Cocktail Guru, and his father Jeffrey as they delve into the fascinating history of Smirnoff vodka and the iconic Moscow Mule in this episode of the Cocktail Guru Podcast. Special guest Rachel Kling from Diageo discusses the educational programming and partnership with the US Bartenders Guild. Discover the evolution of vodka in the US, the marketing genius behind Smirnoff, and the creation of the Moscow Mule. Learn about the Diageo Bar Academy, the World Class bartending competition, and the impact of Diageo's support during the pandemic. Plus, get insights into the use of copper mugs in cocktails and a special offer from Moscow Copper. Cheers to cocktail history and innovation! Don't miss out on this engaging episode filled with cocktail history, industry insights, and educational initiatives in the world of spirits and mixology. Subscribe to the Cocktail Guru Podcast for more entertaining and informative episodes with leading experts in the hospitality industry. Cheers! --- Send in a voice message: https://podcasters.spotify.com/pod/show/thecocktailgurupodcast/message

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Talking Dusty Bottles w Aaron Goldfarb | Bartender at Large ep 386

Drinks At Work with Sam Bygrave

Play Episode Listen Later Mar 11, 2024 27:51

Diageo Bar Academy: https://www.diageobaracademy.com/en-us/home Order Aaron's Books: https://www.aarongoldfarb.com ____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge

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‘The drink is important; people will remember the experience more.' Eduardo Conde & Kate McGraw share World Class advice

Play Episode Listen Later Jan 25, 2024 42:01

It's a new year, which means that the next instalment of World Class Australia is about to get underway. I think it's fair to call it the most influential cocktail competition going around at the moment, and the experience of entering, and potentially make the Top 100, can help grow one's career behind the bar and in hospitality. So I'm talking today to Diageo Trade Advocacy Manager and Australian World Class Ambassador Kate McGraw, along with Eduardo Conde who is last year's World Class Australia winner and the guy running El Primo Sanchez in Sydney. We talk about the experience of going to the World Class global finals and what that's like, get an idea of what is different about this year's World Class Australia competition, and why attending the Diageo Bar Academy Roadshow with Kate, Eduardo, and former global winner Orlando Marzo, will be both beneficial for your career and essential to getting the most out of World Class this year. This is a sponsored episode of Drinks At Work, and that sponsor is Diageo Bar Academy and World Class Australia, but there's a lot to be had from this conversation whether you're wanting to enter the World Class Australia this year or wanting to broaden your skills and experience.But if you are wanting to enter World Class Australia this year — and I'd encourage you to do so — the Diageo Bar Academy Roadshow kicks off next week on Monday the 29th of January in Sydney, Tuesday 30th in Brisbane, in Melbourne on Monday 5th of February, on the 6th in Perth, and on the 6th there will be a live stream as well. But first you'll want to enter your details here https://form.typeform.com/to/DhzroruT to register for the Diageo Bar Academy Newsletter, and give Kate a follow on Instagram at @katelikescocktails to be ready for when the first challenge is announced on February 12.

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The Mad Genius of Spirits Marketing Steven Grasse | Bartender at Large ep. 326

Play Episode Listen Later Dec 19, 2022 29:43

Diageo Bar Academy:https://www.diageobaracademy.com/en_us/?utm_source=dba-afl-17&utm_medium=social&utm_campaign=Affiliate_Tracker&utm_content=dba-afl-17&affiliate=dba-afl-17 _____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

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Investors, Growth & Going Corporate w Daniel Eun | Bartender at Large ep. 327

Play Episode Listen Later Dec 12, 2022 34:20

This week we are joined by craft bartender turned attorney-at-law, Daniel Eun Esquire of Westside Hospitality (formerly of PDT, and the Varnish,) and he is here to discuss some pressing issues facing today's bar including handling investors, scaling up operations and various legal issues in operations. Perfect Puree:https://perfectpuree.com/foodservice/complimentary-samples/?utm_source=bartenderatlarge&utm_medium=podcast&utm_campaign=sampling2022 Diageo Bar Academy:https://www.diageobaracademy.com/en_us/?utm_source=dba-afl-17&utm_medium=social&utm_campaign=Affiliate_Tracker&utm_content=dba-afl-17&affiliate=dba-afl-17 _____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

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The Mighty Ampersand

Play Episode Listen Later Dec 8, 2022 42:51

USBG Presents World Class Sponsored by Diageo 2022 US Bartender of the Year (say that three times fast) Jessi Pollak sits down with Greg and Sother to talk about low and no-ABV drinks, building jargon-free menus, and how great the Twin Cities are (shhh, don't tell anybody). Plus, a fifteen-month old fruitcake. Find out how this undead dessert went over - and how dense it was - by tuning in now! Don't forget to click SUBSCRIBE and RATE the show if you can.

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Special Mini-Episode w Vanessa Leon on Diageo Bar Academy

Play Episode Listen Later Dec 8, 2022 12:30

For this extra special mini-episode we are joined by master educator with Diageo Hospitality Partnership, Vanessa Leon, and she walks us through the various aspects of Diageo Bar Academy online education. Leon shares why the courses are incredibly useful for all skills sets from the novice to the expert. This episode sponsored by Diageo Bar Academy https://www.diageobaracademy.com/en_us/?utm_source=dba-afl-17&utm_medium=social&utm_campaign=Affiliate_Tracker&utm_content=dba-afl-17&affiliate=dba-afl-17

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Writer, Entrepreneur, & Distiller Jackie Summers | Bartender at Large ep. 324

Play Episode Listen Later Dec 5, 2022 36:23

This week we are joined by American microdistiller, writer and creator of Sorel liqueur, Jackie Summers. Summers is an innovator in the industry and in 2012, he became the first Black person in the United States to be granted a license to make liquor post-Prohibition. So tune in, as he shares his philosophy on both business and life. And listen in as reveals some of his secrets on longevity and how he is able to remain so prolific in his many projects. Diageo Bar Academy:https://www.diageobaracademy.com/en_us/?utm_source=dba-afl-17&utm_medium=social&utm_campaign=Affiliate_Tracker&utm_content=dba-afl-17&affiliate=dba-afl-17 _____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

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Scotch 101 w Cameron George | Bartender at Large ep. 323

Play Episode Listen Later Nov 28, 2022 32:40

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Flavor & Experience w Ryan Chetiyawardana | Bartender at Large ep. 324

Play Episode Listen Later Nov 21, 2022 34:26

This week we are joined by acclaimed bartender, author and innovator, Ryan Chetiyawardana, and he shares with us his creative process and philosophy behind his cocktail empire. Over the years his bars (White Lyan, Dandelyan, Super Lyan, Cub, and Lyaness) have won endless accolades including World's Best Bar at The World's 50 Best Bars awards and Best Bar in the World at the prestigious and Spirited Awards by Tales Of The Cocktail 2022 among many others. So tune in and learn about the keys to crafting the perfect cocktail and guest experience. Diageo Bar Academy:https://www.diageobaracademy.com/en_us/?utm_source=dba-afl-17&utm_medium=social&utm_campaign=Affiliate_Tracker&utm_content=dba-afl-17&affiliate=dba-afl-17 _____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

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Mastering Social Media w Micaela Piccolo | Bartender at Large ep. 323

Play Episode Listen Later Nov 14, 2022 32:44

Trying to effectively manage your bar's social media, while simultaneously managing the bar itself can be quite daunting. And with the sea of options out there ranging from Tik Tok to Facebook to Instagram just to name a few, knowing which one works best for your bar can feel overwhelming. To help us navigate the confusion, we are joined by marketing consultant, Micaela Piccolo, of Gaishan Consulting, a boutique branding agency that specializes in helping creatives maximize their social media impact. Diageo Bar Academy:https://www.diageobaracademy.com/en_us/?utm_source=dba-afl-17&utm_medium=social&utm_campaign=Affiliate_Tracker&utm_content=dba-afl-17&affiliate=dba-afl-17 _____________________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

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Aria Accetta, Diageo

Play Episode Listen Later Nov 10, 2022 50:40

On today's episode of All in the Industry®, Shari Bayer's guest is Aria Accetta, an Ambassador for Diageo Non Alc Brands (Central Region), and award-winning bartender who has lived all over the world and found her home in hospitality. With a global perspective and unparalleled storytelling abilities, Aria connects her curiosity to a deeper sense of service. Her international background fuels an innate sense of community building everywhere she goes. She strives to be impactful, passionate, and, of course, make good drinks great. Today's show also features Shari's PR tip to be open to new ideas; Speed Round; Industry News Discussion on the topic of brunch; and Shari's Solo Dining experience at iconic Zuni Cafe in San Francisco. Photo Courtesy of Aria Accetta.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

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World Class: Jessi Pollak on Cocktails, Competition, and Creating

Beer Sessions Radio (TM)

Play Episode Listen Later Nov 4, 2022 49:28

On this special episode of BSR, Jimmy is joined by the current USBG Presents World Class Sponsored by Diageo Bartender of the Year for the USA, Jessi Pollak!Jessi and Jimmy chat about everything from her seven-year bartending journey, to the arc of the USBG Presents World Class competition, as well as her award-winning cocktail creations. Jessi also gives Jimmy the lowdown on Diageo Bar Academy during this jam-packed episode. DBA equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better!Want to try your hand at the biggest bartending competition in the world? All hospitality professionals age 21+ can apply by the November 15th deadline for the 2023 USBG Presents World Class Sponsored by Diageo competition! Apply today.Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.

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Special Episode w 2022 World Class U.S. Bartender of the Year, Jessi Pollak

Play Episode Listen Later Oct 17, 2022 17:47

For this special episode of the show, we are joined by Jessi Pollak, the 2022 World Class U.S. Bartender of the Year, who is here to tell us about her experiences in taking first place for the United States. In addition, she is here to spread the word on how folks can sign up and compete for themselves, so tune in now to hear more. This episode presented by Diageo Bar Academy https://www.diageobaracademy.com/en_zz/world-class/

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903: Matt Rolfe Founder Westshore Hospitality Group on Vulnerability-Based Leadership

Play Episode Listen Later Jun 30, 2022 136:58

Matt Rolfe is the Founder of Results Hospitality, Westshore Hospitality Group, and Matt Rolfe Hospitality Leadership Coaching. Matt is a leadership trainer who has worked with the top ten percent of the hospitality industry toward unlocking their true potential. As founder of the Results Hospitality and Westshore Hospitality Group, he has worked with hundreds of leadership teams throughout North America. Beginning his career with companies like Bacardi and Labatt/Anheuser Busch, Matt has become an industry expert dedicated to helping leaders and team members examine the human element of their businesses and execute effective communication, and team-building training unique to their needs. Additionally, Matt is the author of You Can't Do It Alone: Focusing on People to Scale, Develop and Lead Your Restaurant. Check out Think and Grow Rich by Napoleon Hill as recommended in today's episode. Check out Atomic Habits by James Clear as recommended in today's episode. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! 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: "You can't take care of others if you don't take care of yourself." In this episode with Matt Rolfe we will discuss: Childhood trauma Recognize great behavior Relationship with money The differences between a consultant and a coach How to earn and recognize trust? Today's sponsor: This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: Website: mattrolfe.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 Matt Rolfe 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!

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902: Kevin Scharpf Chef/Owner at Brazen Open Kitchen

Play Episode Listen Later Jun 27, 2022 123:01

With excitement allow me to introduce to you today's guest, Kevin Scharpf. Born and raised in Galena, Illinois, Kevin attended the Le Cordon Bleu of Culinary Arts in Minneapolis, MN. His past culinary experience includes the Hotel Sofitel's fine dining restaurant, La Fougasse, the acclaimed Restaurant Daniel in New York City, and a 6-year stint as the Executive Sous of Diamond Jo. In 2014 Kevin received First Place at the Taste of Elegance competition and competed in the National Pork Summit in Napa Valley. In 2016 Kevin was named one of FSR magazine's “40 under 40” Risings Stars. Kevin competed in season 16 of Bravo's ‘Top Chef' and was awarded the 2019 Iowa Restaurant Association's Chef of the Year. In November 2019, Kevin and his team were invited to the James Beard House in NYC as the Featured Chef for the “Dubuque Debut” dinner. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! 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: "People are drawn to things that are authentic and real, and that's inspiring." In this episode with Kevin Scharpf we will discuss: Authenticity Awareness Mentors Culinary school Working in casinos Structured lifestyle/workstyle What we learn from corporate environments James Beard Awards Location and interior space/decoration Partners Prime Cost Operating a food truck Today's sponsor: This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Weird What is your biggest weakness? Sensitivity What's one question you ask or thing you look for during an interview? Passion What's a current challenge? How are you dealing with it? Personal growth Share one code of conduct or behavior you teach your team. "Hello." What is one uncommon standard of service you teach your staff? Treat guests as if they are guests in your home What's one book we must read to become a better person or restaurant owner? Setting The Table by Danny Meyer 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? Social media What is one thing you feel restaurateurs don't do well enough or often enough? Not genuine enough Name one service you've hired. Retail Financial Services - Lance Nieland 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? Passion Love Awareness Contact info: Instagram: @kevinscharpf Facebook: @KevinScharpf Email: chefscharpf@gmail.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 Kevin Scharpf 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!

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Mini Episode w Global Guinness Ambassador, Padraig Fox

Play Episode Listen Later Jun 22, 2022 12:34

For this extra special episode, we partnered up with our friends at Diageo Bar Academy to discuss beer and stout cocktails with Global Guinness Ambassador, Padraig Fox. Click link for more info: https://www.diageobaracademy.com/en_us/?utm_source=dba-afl-17&utm_medium=social&utm_campaign=Affiliate_Tracker&utm_content=dba-afl-17&affiliate=dba-afl-17

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899: Kelly Valentine on How to Get the Most Out of Pop-ups

Play Episode Listen Later Jun 16, 2022 68:14

With Excitement allow me to introduce to you today's guest, Kelly Valentine. Kelly Valentine is the Founder of Femmes in Food where she is a consultant + champion for #ladyowned Food & Beverage brands. She also has a decade of experience designing, curating + operationally executing pop-up dinners + events ranging from intimate gatherings to multi-day experiences. She's worked with street vendors to James Beard award-winning chefs and lives for the magic that's created when you bring strangers together to share a meal at a communal dining table. Check out episode 886 with Dina Samson as mentioned in today's episode. Check out episode 896 with Steph Sellers as mentioned in today's episode. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! 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: "Be kind, for everyone you meet is fighting a battle you know nothing about." "I can do hard things." In this episode with Kelly Valentine we will discuss: What is a pop-up? What are the different varieties of pop-ups? When should someone try their first pop-up? What is branding? Taxes and legalities Menu design and sized best practices How to market a pop-up How do pop-ups benefit the host location and the pop-up operator mutually? Track everything What is Femmes In Food? Today's sponsor: This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: Instagram... Personal: @kellyjvalentine Business: @femmesinfood Website: femmesinfood.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 Kelly Valentine 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!

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898: Ben Smart Executive Chef/Partner at Big Grove Brewery

Play Episode Listen Later Jun 13, 2022 117:50

With excitement, allow me to introduce to you today's guest, Executive Chef and Partner at Big Grove Brewery, Ben Smart. An Iowa City native, Ben studied Geo Science at the University of Iowa. After graduating, it didn't take long for Ben to realize that he wasn't cut out for the office life, so he went back to study at Kirkwood Community College in Cedar Rapids to study Culinary Arts. After a few short stints cooking in Iowa City, IA and Kansas City, MO, Ben moved to Woodinville, WA in 2008 to work at The Herbfarm. He didn't know it then, but he would spend the next six years of his career at The Herbfarm. In 2012, Ben and his family were ready to make the move back to Iowa, and coincidently, he got a call from an old family friend for an opportunity to be the Executive Chef at a new restaurant opening in Solon, IA; Big Grove Brewery. Ben jumped at the opportunity. Today Ben is a Partner in Big Grove Brewery in Solon, IA, Big Grove Brewery in Iowa City, IA, Pullmans Bar and Diner in Iowa City, IA, and St. Burch's Tavern in Iowa City, IA. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! 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: "Show me your friends, I'll show you your future." In this episode with Ben Smart we will discuss: Culinary school Networking Fine dining Mise en place Farm to fork Leadership Soft skills Tapping your professional network Visioning Labor Business partnerships Educating staff CORE values Imposter syndrom Today's sponsor: This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Knowledge Bombs: Which “it factor” habit, trait, or characteristic you believe most contributes to your success? Discipline What is your biggest weakness? Organization What's one question you ask or thing you look for during an interview? What is their connection to food? What's a current challenge? How are you dealing with it? All the moving parts Share one code of conduct or behavior you teach your team. Cut the tape What is one uncommon standard of service you teach your staff? Push our BOH team to "table touch" What's one book we must read to become a better person or restaurant owner? The Culture Code: The Secrets of Highly Successful Groups by Daniel Coyle 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? Toast - KDS What is one thing you feel restaurateurs don't do well enough or often enough? Training their people - professional development Name one service you've hired. Bergan KDV - Business solutions 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? Surround yourself with people that challenge you Find something worth sacrificing for Life moves fast, so slow down and try to enjoy it Contact info: Instagram: @biggroveben Email: ben@biggrove.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 Ben Smart 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!

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895: Roger Beaudoin Founder/President of Restaurant Rockstars

Play Episode Listen Later Jun 2, 2022 88:54

With excitement allow me to introduce today's guest, the Founder of RestaurantRockstars.com, Roger Beaudoin. Roger is a 27-year veteran Restaurateur and Founder/ President of Restaurant Rockstars. He is an expert at Staff Training, Operating Systems and Maximizing Restaurant fProfit. Roger is a 2 X Author, Personal Restaurant Coach, Creator of the Restaurant Rockstars Academy, Sales Stars Staff Training, and Co-Creator of the SRV Training APP. Roger is also host of the weekly Restaurant Rockstars Podcast. You can reach him at roger@restaurantrockstars.com Check out episode 371 with Jack O'Sullivan as mentioned in today's episode. Check out episode 413 with Roger Beaudoin as mentioned in today's episode! Check out episode 226 with Roger Beaudoin as mentioned in today's episode! Check out episode 213 with Roger Beaudoin & David Long as mentioned in today's episode! Check out episode 123 with Roger Beaudoin as mentioned in today's episode! Check out Restaurant Strong by Peter LeSar as recommended in today's episode. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! 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: "Success is about the journey, not the destination." In this episode with Roger Beaudoin we will discuss: Pre-meal meetings are essential Training all staff on all positions, both BOH and FOH Educate, entertain, and inform your guests Why did Roger create Sales Stars? Tracking marketing Internal marketing Constant reinvention Core values and culture You need to leverage technology for the best training and guest experience Today's sponsor: This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: RestaurantRockstars.com srvnow.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 Roger Beaudoin 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!

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894: Jack Piper Co-Founder of Jimmy Jack's Rib Shack

Play Episode Listen Later May 30, 2022 121:20

With excitement allow me to introduce to you today's guest, Co-Founder of Jimmy Jack's Rib Shack, Jack Piper. Jack got his start in Iowa City working at the legendary China Garden Restaurant, where he learned about amazing service, the importance of attention to detail, and leading by example. Jack, also a natural artist, used his ability to land himself in NYC where he was mentored by world-famous artist, Marilyn Minter. Minter took a likely to Jack, and as a result, jack got more opportunities than most in the world of art, but he was turned away by the art industry by its politics, however, this experience left a huge influence on his life. Jack went on to work in the FOH in many fine-dining restaurants throughout the US including NYC, Utah, and Texas before doing 4 years with the Cheesecake Factory where he learned a ton of systems and culture. In 1998 the Discussion to open Atlas in Iowa City, IA started and by 2000 the restaurant was open. Atlas had a successful 17-year run under Jack's ownership before he sold the restaurant to Matt Swift and Ben Smart. During that time Jack also opened Jimmy Jack's Rib Shack and Basta Italian Restaurant. He also took Jimmy Jack's popular BBQ sauces nationwide with Amazon, and throughout the region in 150 local retailers. Check out episode 878 with Donald Moore as mentioned in today's episode. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! 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: "Win your morning, win your day." In this episode with Jack Piper we will discuss: Ego and pride Cleanliness as a server FOH Constructive criticism Upselling Selling food products online Today's sponsor: This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Exceeding expectations What is your biggest weakness? Overthinking What's one question you ask or thing you look for during an interview? Honesty What's a current challenge? How are you dealing with it? Time management Share one code of conduct or behavior you teach your team. You're entitled to nothing All decisions are made in the best interest for the guest What is one uncommon standard of service you teach your staff? Create a joint, not a scene What's one book we must read to become a better person or restaurant owner? Setting The Table by Danny Meyer 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? Toast POS Name one service you've hired. Goldbelly 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? You're not entitled to anything, you must earn it Exceed expectations Win your morning Contact info: Instagram: @jimmyjacksribshack Email: jack@jimmyjacksribshack.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 Jack Piper for joining me for another awesome episode. Until next time!

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891: David Rodolitz Founder & CEO of Flyfish Club

Play Episode Listen Later May 19, 2022 70:39

With excitement allow me to introduce to you today's guest, the Founder, and CEO of Flyfish Club, David Rodolitz. David's entrepreneurial drive in the hospitality industry started at an early age. In 2003, he founded Impulse Productions, a premier Event-Planning company that works with some of the largest Fortune 100 & 500 companies around the world. David is a founding partner of the Empellon Restaurant Group, which he operated and built alongside Chef Alex Stupak from 2011 -2019. During this time, he opened multiple concepts, including a 3-star NYTimes, 7,500 sq ft flagship in midtown, NYC. During the pandemic, David started kicking ideas around with friends Gary Vaynerchuk, Josh Capon, and Conor Hanlon to start Flyfish Club (FFC), the world's first member's only private dining club where membership is purchased on the blockchain as a Non-Fungible-Token (NFT) and owned by the token-holder to gain access to our restaurant and various culinary, cultural and social experiences. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! 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: "I never dreamed of success; I worked for it. In this episode with David Rodolitz we will discuss: Membership models New business models Modernizing and monetizing restaurant models NFT's Today's sponsor: This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: Website: flyfishclub.com Instagram: Flyfish: @flyfish David: @rodolitz 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 David Rodolitz 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!

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Cocktail Entrepreneurship w H. Joseph Ehrmann | ep 298

Play Episode Listen Later May 16, 2022 30:04

In this episode of the show, we are joined by bar owner and entrepreneur, H. Joseph Ehrmann of Fresh Victor. He is a longtime veteran of the industry and has done a great job of diversifying his projects, while at the same time taking advantage of trends and staying dynamic. Tune in and listen in as he shares how he does it. Diageo Bar Academy: https://bit.ly/319a5AA _______________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

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887: Biodiversity, Regenerative Farming, and Food Transparency with Erik Oberholtzer

Play Episode Listen Later May 5, 2022 90:29

Erik Oberholtzer is a graduate of Johnson and Wales University and has worked in some of the best restaurants around the world. Today, he is a social entrepreneur and Co-founder of Tender Greens. Founded in 2006, Tender Greens is a fine casual restaurant that serves healthy, high-quality food at an affordable price, or in other words, slow food, done fast. In this episode, Erik teaches us about: achieving mindfulness through meditation; why it is important you know your why and to be able to communicate it to others; The power of combining partnerships with “knowing your lane”. In 2020 Erik and his partner walked away from Tender Greens to focus on their individual passions. For Erik, that was improving the broken food system. Today Erik creates awareness about biodiversity, regenerative farming and food transparency. Check out episode 277 with Erik Oberholtzer as mentioned in today's episode! Check out episode 882 with David Dressler as mentioned in today's episode! Check out episode 711 with Denyelle Bruno as mentioned in today's episode! Get The Ten Year Plan by Erik Oberholtzer and David Dressler as mentioned in today's episode! Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! 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: "Progress over perfection." In this episode with Erik Oberholtzer we will discuss: Biodiversity Regenerative farming Food transparency Convenience culture Conscious capitalism How can all of this make you more profitable? Today's sponsor: This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: Email: erik@cohere.nyc Instagram: @erikoberholtzer 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 Erik Oberholtzer 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!

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884: Massimo Noja De Marco Co-Founder of Kitchen United and CEO of Piestro

Play Episode Listen Later Apr 25, 2022 115:48

With excitement, allow me to introduce you to today's guest, Co-founder of Kitchen United, CEO of Piestro, Board of Directors member at Miso Robotics, Strategic Board Member of Ghost Kitchen Brands, Equity Partner at KRP and nurish, Massimo Noja De Marco. Because of his constant pursuit for Innovation in the Food Industry, Massimo made the Top Ten in the 2020 NRN Power List of Restaurant Leaders changing the industry at # 7. This year's list focused on technology and innovation, and featured individuals bringing game changing solutions and unrivaled creativity to the biggest issues facing restaurants today. As CEO and Co-Founder of Piestro, a Fully Automated Pizzeria, Massimo is now raising funds for this new revolutionary Company that will deliver a delicious Artisanal Pizza in 3 minutes or less. After launching Kitchen United in 2017, Massimo drove all aspects of design innovations of KU Kitchen Centers. As KU “Idea Man” Massimo's goal became to design and deliver a perfect workspace for Virtual restaurants. With a keen eye for Innovation and Technology, Massimo sits on the Board of Miso Robotics, has a stake in Bowlton Robotics where he runs Development and advises for OrderMark, Babylon Micro Farms, and Nurish. Automation, Robotics, AI, and Facial Recognition are some of Massimo's priorities. Prior to launching Kitchen United, Massimo owned and operated PH+E, a boutique consulting firm focusing on opening restaurants, hotels and bars across the US, Mexico and Europe. He served as Vice President of Operations for SBE Entertainment, controlling all operational aspects for the Restaurants and Nightlife division. Previously he covered the same role at Wolfgang Puck Catering and Events, overseeing operations for all venues in S. California, including major events and awards shows, such as the Academy Awards. Formerly, Massimo owned and operated restaurants in NYC and Los Angeles and ran the Food and Beverage Department for The Ritz Carlton Marina Del Rey and Hillcrest Country Club in Beverly Hills. Massimo was raised in a seven-generation family in Hospitality in the Lake District outside of Milan, Italy. For three years he ran the family business composed of boutique hotels and restaurants in Italy. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! 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: "Here's to all the mad ones." In this episode with Massimo Noja De Marco we will discuss: What is Italian hospitality? FOH best practices and true hospitality Correcting systems and profitability Creating the most efficient dine-in/take-out kitchen Creating the first "ghost kitchen" in the US How to attract investors The economics of implementing robotics in your kitchen The future of robotics in the commercial kitchen Today's sponsor: This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: Connect with Massimo on Linked-In 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 Massimo Noja De Marco 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!

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883: A History of Taverns and Bars and Their Role In Shaping The Future

Play Episode Listen Later Apr 21, 2022 85:34

With excitement, allow me to introduce to you today's guest, author, journalists, and historian, Christine Sismondo. Christine Sismondo is the author of America Walks Into A Bar: A Spirited History of Taverns, Speakeasies and Grog Shops I discovered Christine's book while reading Pouring With Heart by Cedd Moses In this book, Christine points out the significant role the hospitality industry played in forming society as we know it today. I believe our industry still holds this transformative power and that's what I hope to explore in this conversation. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! 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: "No matter what your problem is, no matter how hard you think it will be to solve it, just go to a bar and someone will help you solve it." In this episode with Christine Sismondo we will discuss: The history of taverns/bars Taverns/bars as an early place for Americans to gather Political influence in bars Social influence in the hospitality/bar industry History and reasons for Prohibition Today's sponsor: This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: America Walks Into A Bar: A Spirited History of Taverns, Speakeasies and Grog Shops Go to Christine's website: christinesismondo.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 Christine Sismondo 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!

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882: David Dressler Co-Founder of Tender Greens

Play Episode Listen Later Apr 18, 2022 152:22

With excitement allow me to introduce to you todays guest, David Dressler. David began his hospitality career at age 6, working in a family-run hotel in the Adirondacks. After graduating from the Ecole Hôtelière, David built a career in luxury hospitality with Four Seasons hotels. Combining his professional experience with his personal style, he shaped and scaled Tender Greens' distinctive heart-centered culture. After leading as Tender Greens President and Chief People Officer, David founded Quiet Advisory where he holistically coaches and advises purpose-driven entrepreneurs, executives, and their teams. He is married to Randi and they have two amazing kids. Get David's book, The Ten Year Plan right 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 or mantra: Happier at work is happier at home and happier at home is happier at work. In this episode with David Dressler we will discuss: Hospitality abroad vs. in America Systematization and documentation Leadership Partnerships and why they fail or succeed Scaling Recovering from a failing restaurant Lessons learned from a partnership with Danny Meyer Transferring to coaching Today's sponsor: This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Through the combination of innovative bar and restaurant inventory management software and highly-skilled inventory management experts, Sculpture Hospitality uses drilled-in reporting functionalities to find opportunities in your inventory management processes where you can drive real profit growth. Are you interested in learning more about how you can use data to improve your restaurant or bar's profitability? Get in touch with Sculpture Hospitality today. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Stay in your heart What is your biggest weakness? Judgement What's one question you ask or thing you look for during an interview? Tell me a story about you doing something great What's a current challenge? How are you dealing with it? Balance Share one code of conduct or behavior you teach your team. The golden rule What is one uncommon standard of service you teach your staff? See when you look, hear when you listen What's one book we must read to become a better person or restaurant owner? The Ten Year Plan GET THIS BOOK FOR FREE AT AUDIBLE.COM What is something restaurateurs don't do well enough or often enough? Take care of themselves What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Positive Intelligence Name one service you've hired. PR/branding - Christina Wong 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? Hug everybody that you love as much as possible Talk through things because communication can resolve anything Have fun because life is short Contact info: Quiet Advisory website: quietadvisory.com Socials: @davidtdressler Learn more about the book: tenyearplan.co 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 David Dressler 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!

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Laura Lashley, Diageo

Play Episode Listen Later Apr 15, 2022 54:35

On today's episode of All in the Industry®, Shari Bayer's guest is Laura Lashley, the National On-Premise Manager for Diageo Non-Alc, where she leads the brand's training and advocacy programs in the US. Laura began her career in drinks working in NYC bars, notably as the Head Bartender and Bar Manager at Avroko's Madam Geneva, as well as Bar Manager at The Breslin and Ace Hotel Lobby Bar. She has been ‘sowing the seeds' with the Seedlip team in the States for nearly four years, and enjoys using her bartending experience and love of the industry to bring the non-alcoholic category to the forefront. She is always on the move, but currently calls sunny LA home. Today's show also features Shari's PR tip to embrace zero proof; Speed Round; Industry News Discussion on NYC's new food rules for to-go cocktails; and Solo Dining experience at Fiorella Pasta, chef Marc Vetri's intimate pasta bar in a restored space in Philly's historic district.Photo Courtesy of Laura Lashley.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

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880: Brittany Valles Co-Owner Guerrilla Tacos, Owner Tiago & GoGo's Tacos

Play Episode Listen Later Apr 11, 2022 103:31

With Excitement allow me to introduce to you today's guest, the Owner of Guerrilla Tacos, Tiago Coffee Bar & Kitchen, Gogo's Tacos, and Guerrilla Cafecito. Valles got her start at Coffee Roasters where she met Bill Chait and was recruited to work at Petty Cash Taqueria. During this time, Valles was studying law and started a bookkeeping business, where she'd help fellow business people. It was also during this time that she met Chef Wes Avila, who she partnered with to open Guerrilla Taco's brick and mortar location. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! 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: "Fake it til you make it." In this episode with Brittney Valles we will discuss: The importance of self-teaching through technology Self-awareness Non-monetary benefits to experiences Kitchen layout Employee-manager relations Punishment vs accountability Today's sponsor: This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Through the combination of innovative bar and restaurant inventory management software and highly-skilled inventory management experts, Sculpture Hospitality uses drilled-in reporting functionalities to find opportunities in your inventory management processes where you can drive real profit growth. Are you interested in learning more about how you can use data to improve your restaurant or bar's profitability? Get in touch with Sculpture Hospitality today. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Just go for it What is your biggest weakness? Cocky/ego What's one question you ask or thing you look for during an interview? Flexibility What's a current challenge? How are you dealing with it? growing up while owning a restaurant Share one code of conduct or behavior you teach your team. Having grace What is one uncommon standard of service you teach your staff? teach staff to be individuals What's one book we must read to become a better person or restaurant owner? The New One Minute Manager by Ken Blanchard and Spencer Johnson GET THIS BOOK FOR FREE AT AUDIBLE.COM What is something restaurateurs don't do well enough or often enough? Advocate/proactive What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Slack Name one service you've hired. Accounting - Stanley Price CPA 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? Have grace Exercise Just because you get a lot of it for cheap, doesn't mean it's good Contact info: Emails: brittney@guerillatacos.com Instagram: @brittneyvalles 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 Brittney Valles 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!

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879: Troy Hooper - 6 Areas of Your Restaurant You Must Understand Deeply

Play Episode Listen Later Apr 7, 2022 113:43

With excitement allow me to introduce you to today's guest, Founder and CEO of Kiwi Restaurant Partners and nurish, Troy Hooper. With 30 years of hospitality management in luxury and casual dining, Troy brings a breadth of knowledge and diverse experience to KRP. Troy has built new concepts, redesigned and rebranded existing restaurants and hotels, and improved upon well-established venues throughout the U.S. for iconic brands such as Hilton Corporate properties, Sheraton, TPC Golf Clubs, as well as luxury Caribbean resorts, and exclusive private memberships clubs. A business and operations specialist, Troy has a proven track record of aggressive top and bottom-line growth while attracting and training top talent and creating robust cultures that deliver world-class service. Check out episode 760 with Nick Sarillo about creating paths for tangible growth in your restaurant, as mentioned in today's episode. Listen to episode 437 with David Scott Peters on menu engineering as mentioned in today's episode! Listen to episode 840: Trademarks 101 with David Lizerbram as mentioned in today's episode! Listen to episode 675 or episode 765 with Shawn Walchef as mentioned in today's episode! Listen to episode 769 with Kyle Inserra on Real Estate, Scaling, Partners, and Equity as mentioned in today's episode! Listen to episode 771 with Kyle Inserra about Profit First and Partnership Agreements as mentioned in today's episode! Tools recommended in today's lecture include: Meez Yelli Wisetail RestaurantOwner.com Phenium Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! 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: "First seek to understand, then seek to be understood." In this lecture with Troy Hooper we will discuss: These are the 6 areas we will cover today: Onboarding Systematization Financials Supple chain Marketing First build/next location Today's sponsor: This episode is brought to you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Through the combination of innovative bar and restaurant inventory management software and highly-skilled inventory management experts, Sculpture Hospitality uses drilled-in reporting functionalities to find opportunities in your inventory management processes where you can drive real profit growth. Are you interested in learning more about how you can use data to improve your restaurant or bar's profitability? Get in touch with Sculpture Hospitality today. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: Website: krpusa.com Email: troy@krpusa.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 Troy Hooper 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!

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On The Back Bar #55 Tristan Stephenson on changing perception on whisky, and on hosting Bar Chat, the Diageo Bar Academy podcast.

On the Back Bar

Play Episode Listen Later Apr 1, 2022 62:04

In this episode of On The Back Bar Podcast, Chris talks to Tristan Stephenson the renowned bar operator and host of the Diageo Bar Academy podcast, Bar Chat. Tristan Stephenson is an award winning bar operator, bartender, chef, some-time journalist, and bestselling author of the Curious Bartender series of drinks books. He was the co-founder of London-based Fluid Movement, who have operated a number of bars in the capital, and Curious Laboratories beverage consultancy— he's also quite handy with an espresso machine. After co-founding Fluid Movement in 2009, Tristan went on to open Purl, his first bar, in 2010, and the Worship Street Whistling Shop in 2011 (Time Out London's ‘Best new bar 2011'). 2016 Fluid Movement launched Black Rock, a breakthrough whisky bar concept that has been awarded the UK's ‘Best Specialist Bar' by Class Magazine every year since its opening. Black Rock was joined by Black Rock Tavern, an izikaya inspired whisky tavern in 2019. In 2017 Tristan co-launched Whisky-Me, an innovative whisky subscription service that delivers a monthly 6cl pouches of single malt through members' letterboxes. In Autumn 2020 Whisky-me investment through the BBC's Dragon's Den. Tristan was named Imbibe Magazine's Innovator of the Year in 2019 and was awarded UK bartender of the year by CLASS Magazine in 2012, in the same year he was included in Evening Standard's top 1000 most influential Londoners. He has appeared on various TV shows in the UK, including Market Kitchen, Live with Gabby and Something For the Weekend. Tristan is an occasional contributor to TIME.com. Enjoy! Links tristanstephenson@me.com YouTube Channel @tristanstephenson www.thecuriousbartender.com @trail_and_error_uk https://www.diageobaracademy.com/ https://www.diageobaracademy.com/en_zz/bar-trends-tips/podcast/ ***** Join our community on Facebook! Beverage Network This podcast relies on our listeners to keep the show going! If you could support us by joining our Patreon it would really help this podcast grow. Patreon is a platform where you can support the podcast with a small monthly donation. This funding will help with all manner of things to equipment costs, editing and even getting some hard to reach people to sit down with me. Or you can just buy me a coffee to say thanks with the link below! :) https://www.patreon.com/onthebackbar buymeacoffee.com/chrismenning ***** If you love our show would you please consider leaving us a review on iTunes or giving us 5 stars? It will really make a difference and help the podcast in the future. Head over to our website gastronomerlifestyle.com Contact me at christopher@gastronomerlifestyle.com

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876: Troy Hooper Founder and CEO of Kiwi Restaurant Partners and nurish

Play Episode Listen Later Mar 28, 2022 146:49

With excitement allow me to introduce you to today's guest, Founder and CEO of Kiwi Restaurant Partners and nurish, Troy Hooper. With 30 years of hospitality management in luxury and casual dining, Troy brings a breadth of knowledge and diverse experience to KRP. Troy has built new concepts, redesigned and rebranded existing restaurants and hotels, and improved upon well-established venues throughout the U.S. for iconic brands such as Hilton Corporate properties, Sheraton, TPC Golf Clubs, as well as luxury Caribbean resorts, and exclusive private memberships clubs. A business and operations specialist, Troy has a proven track record of aggressive top and bottom-line growth while attracting and training top talent and creating robust cultures that deliver world-class service. Check out episode 613 withHorst Schulze on the 24 Standards of Service as mentioned in today's episode! Check out episode 700 with Mario Del Pero as mentioned in today's episode! Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! 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: "First seek to understand, then seek to be understood." In this episode with Troy Hooper we will discuss: What is an LTO in corporate dining? Troy's time in corporate dining early in his career Farm-to-fork The trails of serving food at a ski resort People and culture first Utilizing data efficiently Invest in each member of your team individually Kitchen robotics The metaverse 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Empathy What is your biggest weakness? Loud voice What's one question you ask or thing you look for during an interview? Someone who asks questions about out brand and culture What's a current challenge? How are you dealing with it? Capital Share one code of conduct or behavior you teach your team. Self-awareness What is one uncommon standard of service you teach your staff? Connect on a human level and make a connection What's one book we must read to become a better person or restaurant owner? The 7 Habits of Highly Effective People by Stephen R. Covey Twelve And A Half by Gary Vee GET THIS BOOK FOR FREE AT AUDIBLE.COM What is something restaurateurs don't do well enough or often enough? Don't take their heads out of the sand and look up What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Smart phone Name one service you've hired. Geofencing by MNI 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? Be curious Be kind Be aware Contact info: Website: krpusa.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 Troy Hooper 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!

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Disrupting the Bar World w Kate Gerwin | ep 291

Liquor and Liqueur Connoisseur

Play Episode Listen Later Mar 28, 2022 30:52

In some regions of the world, securing a liquor license can be so cost prohibitive that it is impossible for an aspiring bartender to realize their dream of opening their own spot. Unfortunately, this has prevented so many amazing venues from ever seeing the light of day. Fortunately for the community, bartender and entrepreneur, Kate Gerwin, has discovered a new concept that has the potential to revolutionize the industry. Tune in to hear what she has been working on & how it has the ability to bring the power back into the hands of local bartenders. Diageo Bar Academy: https://bit.ly/319a5AA _______________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

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Episode 95: Tanqueray

Play Episode Listen Later Mar 25, 2022 20:40

Episode 95 features Tanqueray London Dry Gin. Bottled in 750ml at 47.3% ABV, or 94.6 proof and it retails for $22. Enjoy this episode with a Tanqueray and Tonic. Tanqueray's official website: https://www.tanqueray.com/ (https://www.tanqueray.com/) Brief Historical Timeline: 1830 - Charles Tanqueray begins working in the Vine Street Distillery 1898 - Tanqueray merges with Gordon's Gin 1922 - Tanqueray Gordon & Company join Distillers Company 1933 - Tanqueray is the first alcohol served in the White House after Prohibition was repealed WWII - The distillery is bombed 1957 - Distillery is rebuilt and reopened with their famous pot still named "Old Tom" 1960s - The Rat Pack drinks so much Tanqueray they double sales in the USA 1979 - Tanqueray sales hit 1 million cases 1995 - Tanqueray production moves to Scotland 2016 - Tanqueray becomes the best selling gin in the USA 2019 - Global sales peak at 4.5 million 9-liter equivalent cases 2022 - Drinks International names Tanqueray the #1 best selling gin brand worldwide Key Cocktails: Enjoy Tanqueray in a classic Gin & Tonic or Martini. References: https://youtu.be/5u_ma7BRFc0 (Behind the Scenes Video - Part One) https://youtu.be/DswESndy6j0 (Behind the Scenes Video - Part Two) https://youtu.be/-b1eArddxwI (Behind the Scenes Video - Part Three) https://youtu.be/6TYnSM2UkVc (Behind the Scenes Video - Part Four) https://youtu.be/qtpzOGM2vT4 (Distillery Tour Video) https://youtu.be/dw5y_idGMMs (Visit to the Diageo Archives) https://youtu.be/gHjhAvQZplE (Additional Video Coverage of Tanqueray) https://www.diageobaracademy.com/en_zz/know-your-liquid/our-brands/tanqueray-gin/ (Diageo Bar Academy) https://www.burn-blog.com/8554/meet-charles-tanqueray-history-in-a-bottle/ (Charles Tanqueray History Blog) https://www.diffordsguide.com/producers/1116/cameronbridge-gin-distillery/history (Diffords Guide Listing on Tanqueray) https://vinepair.com/articles/tanqueray-gin-guide-review/ (VinePair Article on Tanqueray) https://www.traveldistilled.com/history-of-tanqueray-gin/ (Travel Distilled Article on Tanqueray) https://en.wikipedia.org/wiki/Tanqueray (Wikipedia Article on Tanqueray) https://www.thespiritsbusiness.com/2017/03/tanqueray-a-brand-history/ (Tanqueray Brand History on The Spirits Business) https://www.statista.com/statistics/308834/tanqueray-gin-global-sales-volume/ (Statista Global Sales Data) https://drinksint.com/news/fullstory.php/aid/9857/Brands_Report_2022:_Gin.html (Drinks International 2022 Gin Brands Report) Contact Information: Official show website is: https://www.liquorandliqueurconnoisseur.com/ (www.liquorandliqueurconnoisseur.com) Join my mailing list: http://eepurl.com/hfyhHf (http://eepurl.com/hfyhHf) Facebook: https://www.facebook.com/liquorandliqueurconnoisseur (https://www.facebook.com/liquorandliqueurconnoisseur) Instagram: https://www.instagram.com/LiquorandLiqueurConnoisseur/ (https://www.instagram.com/LiquorandLiqueurConnoisseur/) Twitter: @LLConnoisseur

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875: When To Transition To Enterprise Platforms? with Robert Sloop

Play Episode Listen Later Mar 24, 2022 78:07

With excitement allow me to introduce to you today's guest, CEO of Kaizen Business Management, Robert Sloop. With more than thirty years of experience within the food service industry, and internationally recognized as one of the industry's leading financial professionals in the sector, Bob has been CFO for some of the industries leading multi-concept restaurant groups, including Jean-Georges Management, Gotham City Restaurant Group, Toscorp Inc., Blue Shore Grill LLC./Coco Blue.and Academia Barilla. In addition to his operational experience, Bob was also divisional controller of Albert Fisher Foods, a $3.2 billion dollar publicly traded international foodservice supplier with more than 80 locations worldwide. Bob acts currently as Chief Executive Officer of Kaizen Management, LLC, a New York-based management consulting firm specializing in process improvement, cost reduction, and restaurant financial systems implementations. Bob also holds a general partner position with Kaizen Capital Advisors which supplies equity capital to the restaurant industry. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! 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: "Knowledge is power. It doesn't matter how much money you make, it's about how much you let get away." 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: Email: rsloop@kaizen-management.com Find Robert in the Restaurant Unstoppable Network Kaizen Business Management website: kaizen-management.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 Robert Sloop 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!

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Leaving the US to Bartend in London w Shannon Tebay | ep 290

Play Episode Listen Later Mar 21, 2022 31:26

Have you ever wondered what it would be like to uproot yourself and move to the other side of the world to pursue your passion behind the bar? Well wonder no longer, because this week's guest did just that and is here to share her experience. Shannon Tebay has worked behind some of the best bars in the world and recently crossed the Atlantic to ply her trade in London. Diageo Bar Academy: https://bit.ly/319a5AA _______________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

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Bartender Finance w Rocco Pendola | ep 289

Play Episode Listen Later Mar 14, 2022 32:17

With so many bartenders making a sizable portion of their income in the form of cash, keeping track of it and spending it responsibly can be a bit trickier than other fields. This is compounded by the fact that many of our job opportunities don't offer full-time benefits or a 401k. Due to this precarious situation, which was only made worse by the pandemic, many of us are not in the healthiest long-term financial situation. To help shed a little light on things, this week we are joined by writer and bartender finance advocate, Rocco Pendola. Diageo Bar Academy: https://bit.ly/319a5AA _______________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

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872: Michael Dorf Founder and CEO of City Winery

Play Episode Listen Later Mar 14, 2022 104:26

Michael Dorf was born and raised in Milwaukee, WI. After studying Psychology and Business at Washington University, he founded New York City's go-to venue for independent music, the Knitting Factory, in 1986. As Knitting Factory Chairman and CEO, Dorf helped bring the concert house to global prominence by expanding into Europe and Asia via tours, branded festivals, and record production and sales. Dorf was recognized as a pioneer in producing music on the Internet, through a variety of strategic relationships with Apple Computer, Intel, MCI, and Bell Atlantic. During his Knitting Factory tenure, he produced over 200 recordings, a television series, and built a new venue in Los Angeles. In 2002, he left his operating responsibilities and sold his equity position to pursue other endeavors, including a Carnegie Hall concert fundraiser series, founding a Hebrew school, and winemaking. By 2008, Dorf had conceptualized a venue that brought his love for both the making and enjoyment of wine under one roof and created City Winery –Manhattan's first fully-functional winery, restaurant, music venue and private event space. City Winery offers a wide selection of wines, exquisite cuisine and intimate performances from iconic performers. Dorf expanded his company in 2012 with the opening of City Winery Chicago. Subsequent years have brought new venues to Nashville, Atlanta, Boston, and Washington DC, with Hudson Valley and Philadelphia. Check out Indulge Your Senses: Scaling Intimacy in a Digital World by Michael Dorf Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! 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: "You gotta love what you do." "Indulge your senses." In this episode with Michael Dorf we will discuss: Starting out in the music industry Marketing Making wine Unique challenges with an urban winery Numbers come first! 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Endorphins What is your biggest weakness? Over-indulgence What's one question you ask or thing you look for during an interview? Uniqueness What's a current challenge? How are you dealing with it? People/labor Share one code of conduct or behavior you teach your team. Considerate What is one uncommon standard of service you teach your staff? Empathy What's one book we must read to become a better person or restaurant owner? The Overstory by Richard Powers GET THIS BOOK FOR FREE AT AUDIBLE.COM What is something restaurateurs don't do well enough or often enough? Take care of their employees What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Pre-order your beverages before you arrive at the restaurant on our website Name one service you've hired. Fox Greenberg PR - NYC 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? Think outside the box Selfish philanthropy Team leader Contact info: Website: citywinery.com Email: michael@citywinery.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 Michael Dorf 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!

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871: Abhinav Kapur Founder and CEO of Bikky

Play Episode Listen Later Mar 10, 2022 118:29

With Excitement allow me to introduce to you today's guest, Founder, and CEO of Bikky, Abhinav Kapur. Abhinav is a graduate of Washington and Lee University where he earned a BA in International Political Economics. He'd spend the next 10 years or so as a banking analyst before founding Bikky in 2017. Bikky is a data and marketing platform for restaurants, which helps consolidate guest data and make it actionable for targeted marketing. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! 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: "May I be unafraid of the known and the unknown. May I be unafraid of my friend or enemy. May I be unafraid of the light or the dark. May I be unafraid of everything in my path and may peace come to me from all sides." In this episode with Abhinav Kapur we will discuss: Abhinav's life as an entrepreneur The creation of Bikky What can Bikky do for you? What is the future of Bikky? What needs to change in the restaurant industry? 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: Website: blueoakbbq.com Instagram: @blueoakbbq 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 Abhinav Kapur 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!

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Cocktail Creation w Chris Amirault | ep 288

Play Episode Listen Later Mar 7, 2022 33:36

In this episode of the show, we examine the inner layers of cocktail ideation and creation with Chris Amirault of the Maybourne Hotel Beverly Hills. During his time behind the bar, Amirault has been no stranger to receiving accolades in regards to his cocktails. This is not only due to the delicious flavor of his drinks, but also because of the creativity and concepting that goes into each recipe. So tune in and join us as we dive into the creative process involved with drink creation. Perfect Puree: https://perfectpuree.com/foodservice/complimentary-samples/?utm_source=bartenderatlarge&utm_medium=podcast&utm_campaign=sampling2022 Diageo Bar Academy: https://bit.ly/319a5AA _______________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

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868: Ronnie Evans Co-Owner of Blue Oak BBQ

Play Episode Listen Later Feb 28, 2022 103:51

A Louisiana native, Ronnie was always enamored with Southern heritage and foodways. While earning his Bachelor's in Business Management, Ronnie spent every spare minute in small mom and pop kitchens and earned his college drinking money at a beloved barbecue joint. That experience changed his entire trajectory. In 2012, Ronnie and Phil created Blue Oak BBQ, changed the face of ‘cue in NOLA and beyond, and never looked back. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! 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: "Work hard and have fun." In this episode with Ronnie Evans we will discuss: Franchising? Pop ups Securing funding BOH Real estate Health insurance in restaurants Personal growth The importance of understanding psychology in the restaurant industry 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Persistence What is your biggest weakness? Get hyped up too easily What's one question you ask or thing you look for during an interview? Great attitude and great work ethic What's a current challenge? How are you dealing with it? People/labor Share one code of conduct or behavior you teach your team. Honesty What is one uncommon standard of service you teach your staff? always have a smile on your face What's one book we must read to become a better person or restaurant owner? Setting The Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What is something restaurateurs don't do well enough or often enough? Appreciate their people What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Toast On-line Ordering Name one service you've hired. Accounting - Tim Baudier at DTS 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? Work hard Have fun Save some time for your family Contact info: Website: blueoakbbq.com Instagram: @blueoakbbq 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 Ronnie Evans 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!

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867: Pest Control Best Practices with Laurie Jo Jensen

Play Episode Listen Later Feb 24, 2022 88:44

https://youtu.be/eANwcMQ_1EM Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! 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: "You can assure success if you show up on time, do more than anybody expects you to do, and you always ask if people need help." In this episode with Laurie Jo Jensen we will discuss: Cockroaches, flies, rodents Legal Safety Minimal impact Communication Licensing Products recommended: Nisus Rockwell Labs J. T. Eaton Victor PT Alpine Fly Away Repellent 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: Email: lauriejojensen@gmail.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 Laurie Jo Jensen 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!

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865: Blockchain's Impact on Restaurants with Paul Barron

Play Episode Listen Later Feb 17, 2022 109:36

With excitement, allow me to introduce today's guest, CEO and founder of Rever Networks, Paul Barron. Paul Barron has over 20 years in technology, media and business has created the perfect storm for what has become one of the fastest-growing technology, crypto, and investing platforms available. His mission started with helping Microsoft create the powerhouse developer community that has driven them to become a market leader. Not stopping there Barron was the chief engineer in a societal shift in retail and consumer science via a new data science platform. And today he strives to help others with life-changing strategies. Check out The Chipotle Effect by Paul Barron Check out Episode 258 with Paul Barron as mentioned in today's episode. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! 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: "Blockchain fixes everything." In this episode with Paul Barron we will discuss: What is an asset class? What is blockchain? What is an NFT? Decentralization Dystopian potential Impact on real estate User/guest experience changes for the future Impact on loyalty programs How will blockchain affect HR? 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: Email: paul@revernetworks.com Twitter: @paulbarron 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 Paul Barron 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!

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Fix the Pumps: Author Darcy O'Neil | ep 285

Play Episode Listen Later Feb 14, 2022 29:33

Even the most ardent cocktail lover is often shocked to find out just how much the world of cocktails and bars was influenced by the early soda fountains & soda jerks of yore. To help illustrate just how much of an intersect was at play early bartenders & their pharmaceutical counterparts, we are joined by Darcy O'Neil, author of Fix the Pumps, chemist and host of the Art of Drink YouTube channel. Learn more about Diageo Bar Academy: https://bit.ly/319a5AA _______________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

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864: Frank Brigsten Chef/Owner at Brigsten's Restaurant

Play Episode Listen Later Feb 14, 2022 120:31

With excitement allow me to introduce to you today's guest, Chef Frank Brigtsen and his wife Marna are the owners of Brigtsen's Restaurant, in the Riverbend neighborhood of Uptown New Orleans. Frank began his culinary career in 1973 while attending Louisiana State University. In 1979, he apprenticed at Commander's Palace Restaurant under the guidance of Chef Paul Prudhomme. In 1980, Frank became the first Night Chef at K-Paul's Louisiana Kitchen when the restaurant began dinner service. During his seven-year tenure with Chef Prudhomme at K-Paul's, Frank attained the position of Executive Chef. Paul and the late K Prudhomme were instrumental in helping Frank and Marna open Brigtsen's in 1986. 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: "In cooking, color is flavor, and brown is the color of flavor." "We always have time to do it right." In this episode with Frank Brigsten we will discuss: Providing opportunities to your staff How Hurricane Katrina affected the NOLA restaurant scene Multi-unit? The importance of growth Creating a cooking school Lease negotiation The broken economics of the restaurant industry Labor and costs 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? 100% effort What is your biggest weakness? Not giving 100% effort What's one question you ask or thing you look for during an interview? Do you have the fire and the desire? What's a current challenge? How are you dealing with it? Unpredictability of food markets Share one code of conduct or behavior you teach your team. Be their friend What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What is something restaurateurs don't do well enough or often enough? Be proactive rather than reactive What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? POS system: Positouch 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? Pass it on Don't forget your loved ones Leave a mark and do good Contact info: Brigsten's website: brigstens.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 Frank Brigsten 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!

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863: Patrick Whalen CEO of The 5th Street Group - "Tip The Kitchen" workshop

Play Episode Listen Later Feb 10, 2022 114:53

Working as a dish-washer all the way up to executive level management, Patrick has developed a service-centered style where knowledge, passion, and a drive to excel are paramount. After almost a decade of learning the trade by working in New York City, Patrick, bound to his North Carolina roots, moved his family back South and was hired as Butter NC's General Manager. Under his leadership, Butter NC became established as the premier nightclub establishment in the Southeast and received numerous awards for excellence in service. Guided by his entrepreneurial spirit, Patrick was in search of a strategic, collaborative partnership to open a new type of restaurant that complements his passion for good food and his detailed business acumen. Friends and former colleagues Alejandro Torio and Mills Howell expressed similar thoughts and their combined strengths led to the creation of 5Church Restaurant. Check out episode 843 with Patrick Whalen to hear his story in a traditional RU interview format! https://youtu.be/UsQBgPfc2uA 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: "Tell me I can't and I'll show you I can." In this workshop with Patrick Whalen we will discuss: The status of The 5th Street Group restaurants before March of 2021 Why/when they identified a problem and fixed it with the Tip The Kitchen model Employee retention under the Tip The Kitchen model Guest retention under the Tip The Kitchen model Tip The Kitchen is a business model How to execute Cultural buy-in The numbers 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: Twitter is the best place for news on Tip The Kitchen: @tip_kitchen Email: patrick@5church.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 Patrick Whalen 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!

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Going to Cocktail College w Tim McKirdy | ep 284

Play Episode Listen Later Feb 7, 2022 31:27

This week we are joined by VinePair staff writer and host of the Cocktail College podcast, Tim McKirdy. On this episode we discuss his professional journey from chef to cocktail & spirits journalist. In addition, we discuss the catalyst and inspiration behind his podcast. Diageo Bar Academy: https://bit.ly/319a5AA _______________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

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Exploring Liqueurs w Earlecia Richelle | ep 283

Play Episode Listen Later Jan 31, 2022 30:11

This week we are going to dive deep into the history of liqueurs. To help guide us down this path, we are joined by Earlecia Richelle, the North American Brand Ambassador of St Germain. So listen in as she discusses the origins, production and enjoyment of this beautiful category. Diageo Bar Academy: https://bit.ly/319a5AA _______________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

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859: Stephani Robson - Kitchen Design and Layout Workshop Part 3 of 3

Play Episode Listen Later Jan 27, 2022 94:27

With excitement, allow me to introduce to you today's guest: Emeritus Faculty of The Hotel School of Cornell University, Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more. This is part 3 of 3 of the Kitchen Design and Layout workshop. See part 1 right here. See part 2 right here. Check out Foodservice Reports magazine as suggested in today's show. Check out Foodservice Equipment and Supplies magazine as suggested in today's show. https://www.youtube.com/watch?v=v4x8C7Wp0hM 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: "Be sure you are right, then full steam ahead." In this workshop with Stephani Robson we will discuss: Start at your goal and reverse engineer Consider your menu Consider if your equipment will fit in your space Where to acquire equipment Where do get your information Consider getting your entire line equipment from the same manufacturer Cleaning best practices for buying equipment Where to get your equipment Embrace or avoid tech in your equipment Buying new or used or lease? What to lease? 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: Email: skr4@cornell.edu 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 Stephani Robson 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!

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The Man Behind Scrappy's Bitters: Miles Thomas | ep 282

Play Episode Listen Later Jan 24, 2022 28:28

When it comes to premium bitters that you can find behind the bar at the world's top venues, Scrappy's Bitters is always found right next to the Angostura and other mainstays of the industry. But where did this small company come from and how did it gain its place in cocktail recipes around the globe? To learn the fascinating story behind this brand, we are joined by the founder of the company, Miles Thomas. Tune in to hear how this bartender turned entrepreneur became one of the leading figures in the bitters game. Diageo Bar Academy: https://bit.ly/319a5AA _______________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge WATCH OUR VIDEOS ON YOUTUBE: https://www.youtube.com/bartenderatlarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

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856: Gary Kim formerly of Anju Noodle Bar and Mr. Kim's

Play Episode Listen Later Jan 17, 2022 116:09

With excitement allow me to introduce to you today's guest, Chef Gary Kim. Chef Kim was Born in Seoul, South Korea and moved to the United States when he was 5 years old. Eventually he and his family found themselves in Portsmouth, NH, where Gary attended high school. Gary had always been drawn to the kitchen, but it wasn't until he was with the Black Birch that he started taking his career seriously. While at Black Birch, Gary was encouraged to start his own kimchi and fermentation business, which eventually evolved into Anju Noodle Bar. After a couple years at Anju, Gary sold his share of Anju, and spent the next few years traveling doing pop-ups and generally traveling in LA, Seattle, Denver, The Virgin Islands, U.K., Italy, Spain, and Boston. In May of 2018 Gary partnered with JGroup to open Mr. Kim's. Check out Finish Big: How Great Entrepreneurs Exit Their Companies On Top by Bo Burlingham as recommended in today's episode Check out Traction: Get A Grip On Your Business by Gino Wickman as mentioned in today's episode 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: "Positive vibes only." In today's episode with Gary Kim we will discuss: Work/life balance Efficiency of motion Closing a restaurant Exit strategy Ramen and Kimchi Popups Proof off concepts New business models for restaurants 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. Talk To The Manager - Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Positivity What is your biggest weakness? Ruminating What's one question you ask or thing you look for during an interview? How do you deal with a challenging or difficult situation What's a current challenge? How are you dealing with it? Sitting still Share one code of conduct or behavior you teach your team. Sense of urgency and efficiency of motion The team environment What is one uncommon standard of service you teach your staff? Pre-shift motivation What's one book we must read to become a better person or restaurant owner? The Mindset Mentor - podcast GET THIS BOOK FOR FREE AT AUDIBLE.COM What is one thing you feel restaurateurs don't know well enough or do often enough? Find a way to show your staff that you are grateful for them Name one service you've hired. Ramen noodles from Sun Noodle What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Slack: Where Work Happens 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? Be kind Be grateful Have fun Contact info: Instagram: @chefgarykim 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 Gary Kim 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!

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Bartender at Large Holiday Special

Play Episode Listen Later Dec 22, 2021 64:46

Tune in this week for our first ever holiday special featuring special guests Paul McGee (Lost Lake, Root Cellar Spirits Bottled Cocktails,) and Chris Hannah (Jewel of the South, formerly of Arnaud's French 75 Bar.) Before we begin a conversation with our guests this week, first we share some listener mail, as well as cover some announcements that we have in the works for the New Year. We hope that you enjoy the format and special this week! Learn more about Diageo Bar Academy: https://bit.ly/319a5AA _______________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

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851: Rudy Miick and Robert Sloop-More Equitable Business Model-Round Table

Play Episode Listen Later Dec 16, 2021 123:28

With excitement allow me to introduce to you today's guests: Rudy Miick and Bob Sloop. Rudy Miick is the man behind a Miick consulting in Bob Sloop runs Kaizen Management. In today's episode we explore alternative means for a more equitable business model. 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!) Today's sponsor: Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. 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. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Contact info: Rudy Miick: Miick.com Robert Sloop and Kaizen Management: www.kaizen-management.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 Rudy Miick and Robert Sloop 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!

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850: Laura McCutcheon Founder and Owner of Halelife Bakery

Play Episode Listen Later Dec 13, 2021 102:15

With Excitement allow me to introduce to you today's guest: Founder, and Owner of Halelife Bakery, Laura McCutcheon. Laura's diverse background in the world of marketing, advertising, branding, and business development for non-profits and corporations set her up well for success in the food and beverage industry. After being diagnosed with celiac disease, and having a son who also suffered from his own gluten-free illness, Laura moved to Tampa, FL to get the medical support she and her family needed. What started as a gluten-free blog turned into a business that focused on sharing the best gluten-free, vegan, and allergy-free products out there. In 2018 that business turned into Halelife Bakery. Halelife Bakery is a dedicated gluten-free & vegan bakery offering gourmet cupcakes, donuts, cakes, bars, brownies, and more. Focused on providing safe delicious baked goods for those who are living with food allergies, intolerances or specific preferences. Check out Outwitting The Devil: The Secret To Freedom and Success by Napoleon Hill as mentioned in today's episode 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: "Most people's greatest success comes one step beyond their greatest failure." In today's episode with Laura McCutcheon we will discuss: Branding Emotional branding A restaurant focused on people with allergies and dietary restrictions Start where you can Using a blog to market your restaurant Streamlining processes Invent a word for the name of your business Retaining employees best practices Today's sponsor: Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. 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. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Loyalty What is your biggest weakness? Loyalty What's one question you ask or thing you look for during an interview? Are you an empathetic person? What's a current challenge? How are you dealing with it? Managing growth Share one code of conduct or behavior you teach your team. Empathy What is one uncommon standard of service you teach your staff? Patience What's one book we must read to become a better person or restaurant owner? Fierce Conversations: Achieving Success at Work & In Life, One Conversation At A Time by Susan Scott GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? See their team members as humans Name one service you've hired. Milan Marketing What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Clover and TrazOro 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? Lead by example Your only as strong as your team Attention to detail and quality control are keys factors in a successful business Contact info: Instagram: @halelifebakery Email: laura@halelifebakery.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 Laura McCutcheon 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!

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849: Peter LeSar author of Restaurant Strong

Play Episode Listen Later Dec 9, 2021 160:38

With excitement allow me to introduce to you today's guest, Peter LeSar. Perter is the founder of Restaurant Development Theory and the author of Restaurant Strong: The First Principles of Restaurant Outperformance and How to Make Them Work For You. Peter co-founded two restaurants: Donde Jose, recognized by The World's 50 Best Restaurants Discovery Series as one of the 50 "next generation dining destinations" around the globe; and Lo Que Hay, named as one of the"15 best new restaurants openings" through the Americas. Prior to his restaurant openings, Peter operated a publicly-traded hospitality company both as interim CEO and Long-time CFO ($125million of revenue with 5,000 employees and operations in 7 countries). he has been the president of an Asian hospitality company with $50+ million in revenue and 1,350 employees. Join Peter at www.peterlesar.com where he helps restaurants to bridge the knowledge they need to scale from small businesses into large ones. Check out Peter's book: Restaurant Strong: The First Principles of Restaurant Outperformance and How to Make Them Yours 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: "There's a lot more that we don't know about our own spot in the world than we even realize we don't know." In today's episode with Peter Lesar we will discuss: Everything covered in the book +PLUS MORE Today's sponsor: Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. 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. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Conviction What is your biggest weakness? Too creative What's a current challenge? How are you dealing with it? Getting the word out Share one code of conduct or behavior you teach your team. Take off time for thinking What is one uncommon standard of service you teach your staff? Be yourself What's one book we must read to become a better person or restaurant owner? Setting The Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Learn Name one service you've hired. Canva 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? One on one counts more than anything else The history of the relationships with people matters incredibly Get a dog Contact info: Restaurant Strong Community on Facebook Email: peter@peterlesar.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 Peter LeSar 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!

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Baby It's Cold Outside

Play Episode Listen Later Dec 8, 2021 53:51

Andrew Meltzer joins the band from snowy, snowy Poland to talk all things winter - how to make a spicy, delicious cocktail, where cinnamon and nutmeg all came from in the first place and how to winterize your menu… and your patio.For more info from Andrew and to check out his master class head on over the Diago Bar Academy!Please SUBSCRIBE and RATE the show if you can. Join us each week as we sit down with a wide range of hospitality and spirits experts from around the world to discuss everything that impacts our business. FOLLOW US ON INSTAGRAM:Damon Boelte @DamonBoelteSother Teague @CreativeDrunkGreg Benson @100ProofGregSpeakeasy Podcast @SpeakeasyPodcastFOLLOW US ON TWITTER: Sother Teague @CreativeDrunk SpeakeasyRadio @SpeakeasyRadio#HRN10Years #DrinkingOnTheRadioHeritage Radio Network is a listener supported nonprofit podcast network. Support The Speakeasy by becoming a member!The Speakeasy is Powered by Simplecast.

848: Josue and Maria Dolores "Lola" Garcia and Miguel Miranda of Lolis Mexican Cravings

Play Episode Listen Later Dec 6, 2021 107:51

With excitement allow me to introduce to you today's guests, co-founders, and COO of Lolis Mexican Cravings Josue and Maria Dolores "Lola" Garcia and Miguel Miranda, respectively. Josue got his entrepreneurial start slinging tamales to pedestrians in Guanajuato, Mexico. Handing out tamales evolved into owning a restaurant. Eventually, Josue would hire Lola and it didn't take long before the two were falling in love. Josue and Lola migrated to the United States in the early 2000s with the American dream of starting a restaurant empire. After moving from Guanajuato, Mexico, to Tampa, FL, the married couple worked as cooks in a food court at the mall. During their time as cook Josue's old habit awakened, and Josue and Lola started supplying tamales to all of their co-workers and the other workers at the food court. Eventually, their reputation grew enough to where they could start a catering company. In 2014 they opened their first brick and mortar- Today they have 3 locations and they're growing! 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: "If you can see it in your mind, you can put it in your hands." In today's episode with Josue and Maria Dolores "Lola" Garcia and Miguel Miranda we will discuss: You need to know your talents You need to know what you want Be a student Starting a successful business in Mexico during a recession Believing in yourself and your talents Food trucks Surviving while under capitalized Menu size and complexity Quality plus speed equals success Fighting the perception that your first store is the best store Culture is everything Today's sponsor: Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. 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. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Persistence What is your biggest weakness? Consistency What's a current challenge? How are you dealing with it? the new Loli's location Share one code of conduct or behavior you teach your team. Believe What is one uncommon standard of service you teach your staff? Quality What's one book we must read to become a better person or restaurant owner? The Bible GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Consider their impact on the environment Name one service you've hired. My Restaurant CFO What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? MarginEdge 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? My wife My kids My employees Contact info: Lolis website Instagram: @lolis_mexicancravings Facbook: @lolismexican 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 Josue and Maria Dolores "Lola" Garcia and Miguel Miranda 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!

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847: Swag on a Budget 101 with Lisa Duff of Rocky Coast Printworks

Play Episode Listen Later Dec 2, 2021 79:42

With excitement allow me to introduce to you today's guest, COO of Rocky Coast Printworks, Lisa Duff. Rocky Coast Printworks specializes in making brands look their best. From fully custom apparel to logo merchandise for retail and giveaways, they are your one-stop shop for the best quality products at the most competitive prices. The question we're answering: What do first-time swag (t-shirts and hats) purchasers not consider? Lisa will take us through the most common mistakes to avoid, share best practices, and then she will coach us through the swag process. 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: “Start by doing what's necessary, then what's possible, and suddenly you are doing the impossible.” Today's sponsor: Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. 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. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Contact info: Email: sales@rockycoast.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 Lisa Duff 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!

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846: Ben Goldberg Co-founder & CEO of Strategic Hospitality

Play Episode Listen Later Nov 29, 2021 118:45

With excitement allow me to introduce to you today's guest Co-founder and Co-owner of Strategic Hospitality, Benjamin Goldberg. Strategic Hospitality, co-founded with his brother, Max Goldberg, is a Nashville-based hospitality company shaping the city's dining landscape by continuously introducing innovative, one-of-a-kind concepts. Properties include Paradise Park Trailer Resort, The Patterson House, Merchants Restaurant, The Catbird Seat, Pinewood, The Band Box, Bastion, Henrietta Red, Downtown Sporting Club, and Locust. Strategic Hospitality also provides consulting and management services to other hospitality groups. Founded in 2006, Strategic Hospitality has experienced steady growth annually and continues to revolutionize the dining scene. 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: “People remember how you make them feel, not what you say.” In today's episode with Ben Goldberg we will discuss: Opening your first restaurant at 23 Early mentors Advice on getting investors Transparency Forced to learn because you are undercapitalized Location Being stubborn early in your career Deliver a product worth going out of the way for Going into business with family Ego Giving up control The importance of asking your team what they want Setting quarterly and annual goals Evolving operations Tech stacks Implementing Toast POS Today's sponsor: Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. 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. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hard work What is your biggest weakness? Not delegating enough What's one question you ask or thing you look for during an interview? A good person What's a current challenge? How are you dealing with it? Ramping up multiple restaurants at the same time Share one code of conduct or behavior you teach your team. Make people happy What is one uncommon standard of service you teach your staff? Go above and beyond What's one book we must read to become a better person or restaurant owner? The Ride of a Lifetime: Lessons learned from 15 Years as CEO of The Walt Disney Company by Bob Iger GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Rest Name one service you've hired. Bevinco | VF Financial What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Toast POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be honest Be kind Surround yourself with amazing people Contact info: Strategic Hospitality online 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 Benjamin Goldberg 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!

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845: Corey Rosen founder of National Center for Employee Ownership

Play Episode Listen Later Nov 18, 2021 101:29

Corey Rosen is the founder and an active staff member of the National Center for Employee Ownership, a private, nonprofit membership, information, and research organization in Oakland, CA. The NCEO is widely considered to be the authoritative source on broad-based employee ownership plans. He cofounded the NCEO in 1981 after working five years as a professional staff member in the U.S. Senate, where he helped draft legislation on employee ownership plans. Prior to that, he taught political science at Ripon College. He is the author or co-author of over 100 articles and numerous books on employee ownership, and co-author (with John Case and Martin Staubus) of Equity: Why Employee Ownership is Good for Business (Harvard Business School Press, 2005). He has appeared frequently on CNN, PBS, NPR, MSNBC, and other network programs; and is regularly quoted in The Wall Street Journal, The New York Times, BusinessWeek, and other leading publications. He has lectured on employee ownership on six continents. Check out The Great Game Of Business by Jack Stack as recommended in this episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and 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: "Employee ownership is a way to make capitalism work for everybody." In today's episode with Corey Rosen we will discuss: We are talking about ESOPs and Corey's book Equity: Why Employee Ownership Is Good For Business Check out Corey's other books on his author page Today's sponsor: Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. 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. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Contact info: NCEO.org Email: crosen@nceo.org 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 Corey Rosen 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!

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844: Andy Little Chef at Josephine On 12th

Play Episode Listen Later Nov 15, 2021 114:51

With excitement allow me to introduce to you today's guest, Chef Andy Little. Chef Little came to Nashville in 2013 by way of central Pennsylvania where he grew up on traditional Pennsylvania Dutch cooking. After realizing “orchestral musician” was not his career path, Little took up a server position to pay his way through school and discovered his love of the restaurant kitchen. Little graduated from the Culinary Institute of America and began his rising career in the industry first working under Patrick O'Connell at The Inn at Little Washington before a stint at Pennsylvania's Evermay-on-the-Delaware, which eventually led him back to his hometown to spearhead the fine dining restaurant at The Sheppard Mansion. Now a 2017 and 2018 James Beard Award semifinalist for Best Chef Southeast, Little helms the kitchen at popular restaurant Josephine, where Pennsylvania Dutch roots meet Southern hospitality for a distinct and thoughtful experience beloved by guests. Check out Atomic Habits by James Clear as mentioned in today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and 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: "A little bit better everyday." In today's episode with Andy Little we will discuss: Staring as a server Team environments in the kitchen Attending the C.I.A. Should you go to culinary school? Networking in the restaurant world Discipline Be unique within a specific standard Recipe execution - what makes the end result taste different? The Nashville food scene explosion in the early 2010s Seeking momentum markets Sharing a curated YouTube list with your team If you can't teach and inspire, you can't lead The interview process The desire to help your employees grow and leave your restaurant when they are ready Give your staff the tools and knowledge to be better than you Identifying when you are in over your head Branding Chasing success on social media Today's sponsor: Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. 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. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Dogged persistence What is your biggest weakness? Dogged persistence What's one question you ask or thing you look for during an interview? Attitude AttitudeWhat's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Don't be an asshole What is one uncommon standard of service you teach your staff? Personal engagement on a human level; we don't just take orders What's one book we must read to become a better person or restaurant owner? The Story of Ferdinand by Munro Leaf and Robert Lawson GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Clear perspective of what they want for themselves Name one service you've hired. Allen Benton Bacon What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? iPhone If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Try to get a little better every day be a good person Be yourself Contact info: Josephine On 12th website Josephine on Instagram: @josephineon12 Andy Little on Instagram: @chefandylittle 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 Little 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!

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Chris Cardone, Diageo World Class

Play Episode Listen Later Nov 12, 2021 54:43

On today's episode of All in the Industry®, Shari Bayer's guest is Chris Cardone, a bartender with over 21 years of experience, who is currently bartending at I Sodi, Rita Sodi's beloved Italian restaurant in NYC. Chris is the 2017 National Champion of Diageo World Class, the world's largest global mixology competition, as well as a three-time national finalist. Chris is also a 4-time national flair bartending finalist, and has organized and judged bartending competitions of all styles all over the world since 2004. Today's show also includes Shari's PR tip to have showmanship; Speed Round; Industry News Discussion on the increased interest in booze-free cocktails; and Solo Dining experience at Keste Pizza & Vino in downtown, NYC. Photo Courtesy of Chris Cardone.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

spotify new york city pr italian restaurants stitcher hospitality cocktails powered culinary national champion bartenders diageo nonalcoholic bartending mixology simplecast cardone industry news speed round hrn heritage radio network food radio solo dining diageo world class shari bayer diageo bar academy rita sodi all in the industry

843: Patrick Whalen CEO at 5th Street Group

Play Episode Listen Later Nov 8, 2021 118:57

Working as a dish-washer all the way up to executive level management, Patrick has developed a service-centered style where knowledge, passion, and a drive to excel are paramount. After almost a decade of learning the trade by working in New York City, Patrick, bound to his North Carolina roots, moved his family back South and was hired as Butter NC's General Manager. Under his leadership, Butter NC became established as the premier nightclub establishment in the Southeast and received numerous awards for excellence in service. Guided by his entrepreneurial spirit, Patrick was in search of a strategic, collaborative partnership to open a new type of restaurant that complements his passion for good food and his detailed business acumen. Friends and former colleagues Alejandro Torio and Mills Howell expressed similar thoughts and their combined strengths led to the creation of 5Church Restaurant. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and 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: “Why not us?” “There's only we.” In today's episode with Patrick Whalen we will discuss: Running a casino Advice on restaurant openings Being empathetic Retaining staff Events Tip pool systems Personal life informing career decisions Public perception of your company False-modesty Balancing ego and modesty Recognizing initiative The “Tip The Kitchen” system Today's sponsor: Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. 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. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Very good public speaker What is your biggest weakness? Impatient What's one question you ask or thing you look for during an interview? What do you want to do? What's a current challenge? How are you dealing with it? Unreasonable people Share one code of conduct or behavior you teach your team. Say what you mean and do what you say What is one uncommon standard of service you teach your staff? Highly unscripted at tables What's one book we must read to become a better person or restaurant owner? The Art Of War by Sun Tzu GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Share information with their employees Name one service you've hired. The Bradley Projects - architecture What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Avero - unlock your restaurant's potential 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? Be empathetic Be reasonable Work hard Contact info: Twitter: @tip_kitchen 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 Patrick Whalen 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!

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842: Delivering the Digital Restaurant with Meredith Sandland

Play Episode Listen Later Nov 4, 2021 110:28

With excitement allow me to introduce to you today's guest, Meredith Sandland. Prior to co-authoring Delivering the Digital Restaurant: Your Roadmap to the Future of Food, Meredith spent two decades in consulting, corporate strategy, and restaurant development. After Building 1,000+ restaurants the Chief Development Officer at Yum! Brands' Taco Bell, Meredith observed that the on-demand economy was starting to affect restaurants. Meredith joined ghost kitchen start-up, Kitchen United as employee #4 to create their business model, raise initial capital, and serve as the public face of the Google Venture-backed disruptor. Check out the book: Delivering The Digital Restaurant: Your Roadmap To The Future Of Food by Meredith Sandland and Carl Osbourn Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and 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: “If your actions inspire others to dream more, do more, and become more, you are a leader.” In today's lecture with Meredith Sandland we will discuss: All of the major points discussed in full detail in the book Delivering the Digital Restaurant Today's sponsor: Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. 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. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Contact info: You can buy the book right here! Get the book straight from the authors at www.deliveringthedigitalrestaurant.com Check out learn.delivery 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 Meredith Sandland 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!

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The Man Who Created Sailor Jerry & Hendrick's Gin: Steven Grasse | ep. 269

Play Episode Listen Later Oct 18, 2021 28:10

This week we are joined by spirits marketing guru Steven Grasse, Founder and CEO of Tamworth Distilling in New Hampshire. Grasse is the creator of some of the biggest brands in the world, such as Sailor Jerry Rum and Hendrick's Gin. Years later he runs a team of 75 people and still lists iconic brands such as Guinness Beer, E&J Gallo and Miller High Life as clients. In many ways, he changed the spirits industry forever with his creativity and business acumen. So tune in this week and hear his story from the very beginning all the way to where he is today. Diageo Bar Academy: https://bit.ly/319a5AA _______________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

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The Queen of Queen's Park

Play Episode Listen Later Oct 14, 2021 56:50

Laura Newman joins the band live from Birmingham, Alabama! The US World Class presented by Diageo winning bartender talks building a brand in a smaller city, opening a new bar in a pandemic, and the importance of creating a good life for your staff so that they'll support you for years to come. Laura has written extensively about the ideas she discusses on the episode and you can find them free at Diageo Bar Academy.Please SUBSCRIBE and RATE the show if you can. Join us each week as we sit down with a wide range of hospitality and spirits experts from around the world to discuss everything that impacts our business. FOLLOW US ON INSTAGRAM:Damon Boelte @DamonBoelteSother Teague @CreativeDrunkGreg Benson @100ProofGregSpeakeasy Podcast @SpeakeasyPodcastFOLLOW US ON TWITTER: Sother Teague @CreativeDrunk SpeakeasyRadio @SpeakeasyRadio#HRN10Years #DrinkingOnTheRadioHeritage Radio Network is a listener supported nonprofit podcast network. Support The Speakeasy by becoming a member!The Speakeasy is Powered by Simplecast.

Boozy Milkshakes w Kim Haasarud | ep. 267

Play Episode Listen Later Oct 4, 2021 27:34

With many bars gearing up their fall & winter menus, we wanted to make sure that they don't forget about boozy milkshakes and the role they play on cocktail menus around the world. To shed some light on these frosty treats, we are joined by Kim Haasarud (James Beard-honored bartender, author, president of the United States Bartender's Guild,) so listen in as she discusses everything from seasonality to equipment to why they deserve a place on modern bar menus. Diageo Bar Academy: https://bit.ly/319a5AA _______________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

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How to Taste Spirits Like a Pro w Samara Davis | ep. 265

Play Episode Listen Later Sep 20, 2021 28:15

Tasting and evaluating spirits can be an intimidating and daunting task. In fact, many bartenders and industry professionals who are well-versed at making cocktails, find themselves at a loss when approaching liquor on its own. To help us better understand and navigate the world of tasting spirits, we are joined by Samara Davis, founder of the Black Bourbon Society and founding director of Diversity Distilled. She has made a career at critiquing and sharing her love for spirits, so tune in as she shares her tips and advice on better tasting. Diageo Bar Academy: https://bit.ly/319a5AA _______________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

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Repping Your City w Mary Palac | ep. 262

Play Episode Listen Later Aug 30, 2021 32:17

Getting your name out there while representing for your bar can be much more difficult when you aren't in one of the cocktail hubs of the world. But just because your hood isn't well known for drinks doesn't mean that there are not some incredible things going on there. To offer up some advice on how to blow up your city, we are joined by Mary Palac of San Jose. Her resume is as extensive as it is impressive, so this is definitely not one to miss. Diageo Bar Academy: https://bit.ly/319a5AA _______________________________ Join us every Monday as acclaimed bartender, Erick Castro, interviews some of the bar industry's top talents from around the world, including bartenders, distillers & authors. If you love cocktails & spirits then this award-winning podcast is just for you. SUPPORT US ON PATREON: Get early access to episodes, exclusive bonus episodes, special content and more: https://www.patreon.com/BartenderAtLarge FOLLOW US ON INSTAGRAM: Erick Castro: www.instagram.com/HungryBartender Bartender at Large: www.instagram.com/BartenderAtLarge FOLLOW US ON TWITTER: Erick Castro: www.twitter.com/HungryBartender Bartender at Large: www.twitter.com/BartendAtLarge BUY OUR MERCH: https://moverandshakerco.com/collections/bartenderatlarge

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Special Mini Episode : Lauren Paylor on Large Format Cocktails

Legends and Lies of Launching a Restaurant

Play Episode Listen Later Jun 16, 2021 15:12

For this special episode of the show, we are joined by Lauren Paylor, who is here to tell us why large format serves can be such a boon to bars & restaurants this summer. Everything from pitchers to punch bowls to draft cocktails are a great way to cater to guests deliciously and quickly, so tune in now to hear more. Presented by Diageo Bar Academy https://bit.ly/3cN7lPB

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How Do We Fix Bartending School?

The Big Food Question

Play Episode Listen Later Jun 5, 2021 26:09

Bartending has existed since, well…. forever. For as long as people have been drinking, there have been people who have made, sourced, and poured those beverages into cups in front of people for money. On this special episode hosted by Greg Benson (bartender and host of Back Bar and The Speakeasy), we look at education for the bar industry. Greg welcomes Nonna Titulauri, a Diageo Bar Academy World Class Finalist who lives and works in San Francisco. She's been behind bars since she was a 21 year old college student. They discuss why so many ‘bartender schools' are so lacking and what resources are available to bartenders who are just starting out or looking to build skills. This episode was supported by Diageo Bar Academy.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

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Restaurant Bar Spirits; Diageo's Heather Chaney

Play Episode Listen Later Jun 1, 2021 46:17

The makers and sellers of your favorite adult beverages approach their relationship with the hospitality venues buying their product in a different way than any other vendor we deal with. We rarely see a representative of the cattle ranch come into the restaurant talking about new trending beef recipes and bringing a cut of beef to put on display. But every day an "On Premise Manager" representing just about every bottle behind the bar does exactly that. Their job is to get you to use more of their brand than any other. One company, Diageo the worlds largest producer of spirits and beers, has created an extremely successful way of doing just that. They have created ways of getting involved with owners, managers, servers and bartenders through programs like the Diageo Bar Academy (a robust web site with bar management education, recipes, product information) and a program educating bars to create unforgettable experiences through competition, studios and community involvement called World Class. And these are only a few of the many ways Diageo uses. Heather Chaney is one of those spirit (or spirited) managers representing Diageo wherever and however is needed. Our chat reveals just a few of the ways her work with Diageo has aided and is continuing to help restaurants and bars get back on their feet after the yearlong pandemic break. Diageo Diageo Bar Academy World Class Music; Modern Jazz Samba – Kevin Mcleod The Jazz Piano – Bensound Flagpole Sitta – Harvey Danger

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Designing a profitable beverage program with Adam Fournier and Diageo Bar Academy

Opening Soon

Play Episode Listen Later May 19, 2021 40:05

It's common knowledge that wine and alcohol sales have much better margins than food. Building a great bar program not only delights guests but can also really drive profitability. But how does a post lockdown world turn the bar program on its head? Many major metropolitan cities still haven’t opened up bar seating, which challenges the added revenue restaurateurs are accustomed to as diners wait for their tables. Amongst other challenges like dwindling large groups and events, how can the cocktail remain fun and exciting while still driving revenue?Our guest today is Adam Fournier. Adam is the World Class sponsored by Diageo Bartender of the Year for 2021. This means he will go on to represent the US and compete in International World Class in July. Adam has 15+ Years of hospitality experience, as Bar Manager at awarding-winning Nomad LA, and now Bar Director at Fellow LA.Photo Courtesy of Adam Fournier.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

Adam Fournier, 2021 US Bartender of the Year, USBG Presents World Class Sponsored by Diageo

Play Episode Listen Later May 13, 2021 48:16

On today's episode of All in the Industry®, Shari Bayer's guest is It is Adam “George” Fournier, a LA-based bartender who was named the 2021 US Bartender of the Year by the United States Bartenders’ Guild (USBG) Presents World Class sponsored by Diageo. Adam’s experience includes running the bar program at Steingarten LA, Areal Restaurant in Santa Monica, and the award winning program at Faith & Flower in Downtown, LA. In 2018, he was one of the opening Bar Managers at the new NoMad Los Angeles, helping to lead the team to being named Time Out LA’s Best New Bar in LA, among other accolades. And, in 2019, he made was one of fifteen National Finalists for the Diageo World Class competition. Today's show also features Shari's PR tip to be competitive; Speed Round; Industry News Discussion; and Solo Dining experience at Sona at the Manhattan's Flatiron District. REMINDER: We have new All in the Industry® merch available, including All in the Industry hats & totes, and H.O.S.T. notebooks & pens. Through May 31, 2021, 100% of the proceeds from our hat sales (less shipping/handling) will be donated to the Independent Restaurant Coalition (IRC) to help with their continued efforts to #saverestaurants. Go to allintheindustry.com/merch to get your AITI swag today! #allintheindustry #allindustry #sharibayer #podcast #foodradio #hrn #diageo #diageobaracademy #bartending #usbg #nycImage courtesy of Adam FournierListen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

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School's In For Summer

Legends and Lies of Launching a Restaurant

Play Episode Listen Later Apr 29, 2021 51:06

Mark Barrett of Diageo Bar Academy sits down with Greg and Sother to talk education, how we can make the most of our now extremely online lives and what we can do to never stop learning.Don’t forget to click SUBSCRIBE and RATE the show if you can.

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Sandwich Impresario Ike Shehadeh

Play Episode Listen Later Apr 23, 2021 52:49

A restaurateur is an entrepreneur that has something special and different about them. And as my own informally collected data suggests, the men and women in this category possess a fire somewhere inside fueling their drive to create and build a business that transcends the ordinary wealth making machine. Ike Shehadeh of Ike's Love & Sandwiches is such a restaurateur building an empire with the teachings of frugal parents, a streak of civil disobedience and a “nothing but the best” attitude toward hospitality and great food. Ike's Love & Sandwiches is known for its world-famous Dutch Crunch bread lathered in Ike's Secret Dirty Sauce. With unique flavor pairings fit for vegans, carnivores, gluten-free diets and everyone in between, there's something for everyone to love at Ike's. At the Las Vegas location, you can score a “High Roller” sandwich made with premium meats for $100. Ike's Love & Sandwiches USBG presents World Class sponsored by Diageo Bar Academy

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Special Mini Episode w Cassandra Ericson of Diageo Bar Academy