Podcast appearances and mentions of eric silverstein

Eric Silverstein the founder of popular local Austin restaurant The Peached Tortilla returns to talk about the ups and downs of the last year and keeping his business going. Eric also talks about his new venture Fat City Stacks launched during the pandemic and other projects he has been working with. We also discuss some of the challenges facing the restaurant and other industries and the path forward. This is super interesting so give it a listen and share with a friend. Check out his restaurant links below. Fat City Stacks Fat City (fatcitystacks.com) The Peached Tortilla https://thepeachedtortilla.com/ Bar Peached https://barpeached.com/

We have a special episode today with Chef Ji Kang, who is joining us to talk about the restaurant labor shortage and what's really going on.   Basically, people are saying that, because of stimulus checks and extended unemployment benefits, restaurant workers aren't wanting to go back to work, and this has caused a labor shortage. So there are jobs, there are people to do the jobs, but they're not going to, and it's affecting the restaurant industry.   Ji Kang is a friend of mine, and the executive chef at Sloane's Corner in Downtown Dallas, and he has experienced the consequences of this labor shortage, and has come out of it with a few stories to share with us.   We're going to give you perspectives from employee to manager of why these problems are happening, and what we can do to fix them... “If you want to keep people give them the respect that they need.” - Ji Kang   Time Stamps: 10:49 - The increased demand for labor in restaurants, and the difficulty to hire more staff. 14:26 - The number of people in the restaurant industry who have shifted to other careers. 19:05 - What opportunities people get from being on unemployment. 22:03 - The importance of having a good reputation in the industry. 24:48 - The number of restaurants that are re-hiring their old staff, and the premium people are paying for cooks. 27:37 - Why having a good working atmosphere is crucial if you want to retain your staff. 38:28 - The transient nature of the restaurant industry and how Ji runs his back of house. 43:24 - What Ji looks for in a manager. 47:00 - The difficulties even the best restaurants are having of keeping staff. 50:38 - Which areas of the industry have been hit the hardest by the labour shortages. 52:18 - The signing bonuses that restaurants have started offering to new staff. 56:51 - The importance of loyalty and the how people often struggle to get time off. 1:05:55 - Why we need to have compassion for those working in the restaurant industry.   Resources:  - Sloane's Corner https://www.sloanescorner.com/ Connect with Ji Kang: - Instagram https://www.instagram.com/ji_skang/ - LinkedIn https://www.linkedin.com/in/ji-kang-6b694754/ Connect with Patrick Scott Armstrong: - IG: https://www.instagram.com/patrickscottarmstrong - Facebook https://www.facebook.com/patrickscottvideos/ - Email patrick@texasrealfood.com More from The Lone Star Plate: - Documentary on Restaurants Reopening During the Pandemic https://www.texasrealfood.com/podcast/the-lone-star-plate/reopen-documentary/ - Ji Kang: Make a Sloane's Corner Dish at Home https://www.texasrealfood.com/podcast/the-lone-star-plate/ji-kang-sloans-corner/ - Eric Silverstein of The Peached Tortilla: Surviving the Lockdown https://www.texasrealfood.com/podcast/the-lone-star-plate/the-peached-tortilla/ Follow The Lone Star Plate: - Twitter https://www.twitter.com/lonestarplateTX - Instagram: https://www.instagram.com/lonestarplateTX - Facebook: https://www.facebook.com/LoneStarPlateTX - Website: https://www.thelonestarplate.com

Chef Eric Silverstein was born in Tokyo, Japan, where he was heavily influenced by Japanese, Chinese and Malaysian cuisine. At the age of ten, Eric moved to Atlanta, Georgia, where he was introduced to traditional Southern cuisine. These divergent flavors and cuisines serve as the backdrop for The Peached Tortilla's menu. He discusses ghost kitchens, how pickles can elevate a plate, and how MSG has gotten a bad rap.

Today, I'm talking with Austin native and restaurant owner Eric Silverstein. Eric's spent over ten years building up his businesses and is the owner and founder of The Peached Tortilla.  But with the pandemic and the lockdown it brought, his business went from being hugely successful to just barely surviving. He explains how his business has been devastated by the pandemic and the possibilities there are of it ever recovering.  Having to innovate to survive he tells me the ways he's been able to keep income coming in and the new avenues he's been looking at… “Tough people last, tough times don't. This just happens to be a really long tough time.” – Eric Silverstein Time Stamps: 07:24 – How badly Eric's businesses have been hit by the pandemic. 13:05 – The difficulty there is for restaurants to survive. 18:04 – Trump getting COVID and how Eric's life has changed since the pandemic. 22:12 – How Eric had to close most of his businesses and how he overcame this slump. 24:52 – Ghost kitchens and the importance of taking control sometimes. 27:24 – What policies should have been put in place, and the problems with the policies that have been. 34:48 – The incredible ways the Austin community have supported the food industry during this time. 36:19 – The difficulties of raising children and running a business during the pandemic. 39:33 – How open people in Austin have been to the COVID safety measures Eric has had to put in place at his restaurant. 42:33 – The positive things that will come out of COVID. 47:16 – The best things people can do to support the restaurant industry right now.  Resources:  The Peached Tortilla ReOpen Runner City Texas Real Food Connect with Eric Silverstein: Instagram LinkedIn YouTube  Connect with Patrick Scott Armstrong: Instagram Facebook Email

We speak with Eric Silverstein, the founder of popular local Austin restaurant The Peached Tortilla .Eric tells us how he switched into the restaurant business, their rapid growth and their pivot during pandemic. We also discuss some of the challenges facing the restaurant industry, what might have been done better and their path forward. This is super interesting so give it a listen and share with a friend. Check out his book and restaurant links below.https://www.amazon.com/Peached-Tortilla-Modern-Asian-Comfort/dp/1454931213/ref=sr_1_1?dchild=1&keywords=eric+silverstein&qid=1602430825&sr=8-1https://thepeachedtortilla.com/https://barpeached.com/

Best Served Fast is a Q&A show where we celebrate the Unsung Hospitality Heroes. Join Chef Jensen Cummings as he talks to industry leaders about the people that have been there through the trials and triumphs of their lives and careers. On this episode of Best Served Live, our host Jensen Cummings sits down with Eric Silverstein to discuss "The Peach Tortilla" his very own food truck that evolved into a fast casual restaurant, the differences between running food trucks versus brick and mortar restaurants, his multicultural background, how that influenced his career and subsequent transition into the food industry, as well as the trials they went through starting the company and insights into building your own restaurant. 1. Eric's multicultural and multinational childhood, growing up in Japan with his New York father and his Chinese mother, lead to the Peached Tortillas fusion food concept. 2. Eric worked as a lawyer first because he wanted to be a sports agent. Eventually he got tired of it and decided to go into food like his dad had when Eric was growing up. 3. "The food truck game is the hardest job in the food business. I'm talking about a mobile food truck, one, two, three locations a day." (12:27) Eric opened one food truck then two, then a catering truck before opening his restaurant. 4. "Big tips- now on fully on the buy new equipment train. You just don't know how well it was maintained before you got it. The biggest thing for me is sound control. You really have to look at what you are putting on your ceilings. Sound is guests' #1 complaint." (18:45) 5. Eric is very methodical in his build outs putting a lot of emphasis on design and brand, from the wallpaper and paint on the ceiling to the aprons employees wear. Website: bestservedpodcast.com Facebook: /bestservedpodcast Instagram @bestservedpodcast @ChefJensenCummings Twitter: @BestServedPodcast @JensenCummings Youtube: Best Served Podcast

Eric Silverstein returns to the Austin All Day podcast. Chef and owner of Peached Tortilla, Bar Peached, Social House, a location at Bergstrom Airport and Food Trucks to boot, Eric discusses what it has been like to run these restaurants during this pandemic. Not only does he serve amazing meals he’s a family man, a mentor to some great up and coming Chefs, a straight hustler and one of our favorite guests. Buy the cookbook!Peached Tortilla https://thepeachedtortilla.com/Bar Peached https://barpeached.com/Social House https://www.peachedsocialhouse.com/CookBookhttps://www.amazon.com/dp/1454931213/ref=rdr_ext_tmbSupport the show (https://www.patreon.com/join/Austinallday)

Eric Silverstein of The Peached Tortilla, Bar Peached and Social House joins the Austin All Day podcast. https://thepeachedtortilla.com/https://barpeached.com/https://www.peachedsocialhouse.com/https://www.amazon.com/dp/1454931213/ref=cm_sw_em_r_mt_dp_U_tFO0DbDCTF5E3Support the show (https://www.patreon.com/join/Austinallday)

Eric Silverstein of The Peached Tortilla joins Natalie on this month's 365 Things Austin Foodie Podcast. Eric launched the original Peached Tortilla food truck in Austin on September 25th, 2010 serving Southern-Asian food, which he eventually developed into the thriving Austin culinary staple it is today. Menu: thepeachedtortilla.com Natalie will be back next month with another edition of the 365 Things Austin Foodie podcast.

Todd Duplechan, Chef/Partner at Vixen’s Wedding, Lefty’s Brick Bar, and Gin Bar as well as Chef/Owner of Lenoir joins Natalie to discuss his recent visit to Goa, India for Vixen's Wedding, what he cooks for his kids, and his favorite food truck you've never heard of. Natalie will be back next month with Eric Silverstein from Peached Tortilla and Bar Peached.

D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio Podcast Recording Studio this Sunday, August 25th at 635pm EST with a stellar lineup. After globetrotting for the past 3 weeks Derek finally returns to studio so we figured we'd have someone serenade him with a welcome back. Well we couldn't think of anyone better than Opera Philadelphia to do this, and we will have Frank Luzi the Vice President of Marketing Opera Philadelphia to pick the right song to sing to Derek and also talk about Festival O19 which brings 12 days of opera to Philadelphia from September 18-29th. Opera Philadelphia is committed to embracing innovation and developing opera for the 21st century by delivering outstanding productions of traditional and new repertoire that engage our public and propel our genre forward. The third edition of its festival, O19, which comprises two world premieres, two company premieres, and a series of special presentations, events, and recitals at multiple venues across the city in September. Next, the season spotlights renowned Jack Mulroney Music Director Maestro Corrado Rovaris, who leads three productions at the The Academy of Music to mark the 20th anniversary of his company debut. As the Washington Postobserves, “Opera in Philadelphia really can claim to offer something for everyone”. They even have their own beer to celebrate the event Opera Philadelphia Ale (OPA) by Flying Fish Brewing Company. Now it sounds like a party! Talking about a fun time, named the “best seaside amusement park in the world,” Morey's Piers & Beachfront Water Parks goes beyond serving funnel cake and hot dogs, making a trip to the Wildwoods, New Jersey boardwalk a full culinary experience by adding a dash of gastronomic flair to classic boardwalk fare. We will have join us Morey's Piers Executive Chef Wally Jurusz the person responsible for making sure it is more than just salt water taffy and fries on their boardwalk while putting a creative flair that tastes delicious and is innovative. Morey's Piers, located on the boardwalk in the Wildwoods, New Jersey is a classic seaside amusement park, family owned and operated since 1969. Voted the best seaside amusement park in the world by Amusement Today and #1 Best Beach Boardwalk by Family Vacation Critic, Morey's Piers has over 100 rides and attractions spanning over eighteen acres along six beach blocks and includes three amusement piers and two beachfront water parks. Then born in Visit Japan Go Tokyo to Chinese and Jewish American parents, we are thrilled to welcome Eric Silverstein to talk about his new cookbook “The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas” from Sterling Publishing. He shares 100 recipes for delicious Asian street food . . . with a modern Southern and Southwestern twist including many of The Peached Tortilla's most-beloved dishes, like the Banh Mi Taco, JapaJam Burger, and Bacon Jam Fries, which has gained rabid fandom. This is Asian fusion at its best, delivering soul-satisfying comfort food with a kick! Erich has been featured in The New York Times, People, Kiplinger, Food & Wine, and DETAILS, as well as on Live with Kelly and Ryan, Food Network, and The Cooking Channel. Silverstein opened his first brick-and-mortar restaurant, The Peached Tortilla, in Visit Austin, Texas in 2014 (named by The New York Times as “One of the Five Places to Go in Austin”). In 2016, Silverstein opened Peached Social House, a one-of-a-kind event and catering space, and in 2018, he opened The Peached Tortilla's first fast-casual restaurant in Austin-Bergstrom International Airport. Last, but certainly not least we welcome in studio Amato Bros. Restaurant – Bar – Deli & Catering in Oaklyn, New Jersey Haddon Township. Amato Broswas my Best of South Jersey pick for cheesesteak on Dining on a Dime cheesesteak throwdown episode and the famous Philadelphia Cheesesteak Adventure man himself James Pappas said that their cheesesteaks were amazing. They have South Philly roots now planted in South Jersey and an interesting story to tell of a rise and fall and glorious rise again of their original location along with serving some of the tastiest sandwiches around. We can't wait! You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized for Blog Eating in SJ, John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com.D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, iHeartRadio, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://small-bites.simplecast.com/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. Also be sure to tune in at 5pm for Dining On A Dime's 50th episode party.

On today's episode Sam and Greg (Nicole is out) are joined by Eric Silverstein of The Peached Tortilla! Eric has run the entire gauntlet of opening a Food Truck, working ridiculous hours, and taking his brand of fusion food all the way to multiple successful restaurants. It's a really incredible story and one that showcases the tenacity it takes to be successful. He's also the author of the new book, The Peached Tortilla! This was a great interview and an even better story.

This episode we welcome Eric Silverstein into our kitchen to discuss his first cookbook, The Peached Tortilla. (https://www.booklarder.com/books/info/the-peached-tortilla-modern-asian-comfort-food-from-tokyo-to-texas) A former lawyer, Eric is now a chef and the founder of The Peached Tortilla (https://thepeachedtortilla.com/), which has grown from food truck to a restaurant and catering business in Austin, TX. He talks about his childhood love of food, marrying Southern and Asian cuisines and even shares some business insights. Enjoy this talk and purchase your copy of The Peached Tortilla (https://www.booklarder.com/books/info/the-peached-tortilla-modern-asian-comfort-food-from-tokyo-to-texas) here. The peached tortilla https://files.fireside.fm/file/fireside-uploads/images/1/199050da-a97f-4b71-bd06-c02fc80ac185/7stPO9zx.jpg Special Guest: Eric Silverstein.

We’re chock full of guests! // Eric Silverstein of “The Peached Tortilla” is teaching us how to make his favorite asian/southern fusion fried rice // Paul Beveridge of Wilridge Vineyard is here to talk Washington wine legislation - and why it’s important // We’re sharing tips and tricks on how to become a professional pastry chef with Brittany Bardeleben! // Abra Berens drops by with her new cookbook - Ruffage // Chef Wayne Johnson is here to talk about the renovations, the upcoming guest chef night, and why you should support Farestart // And of course, we’ll go toe to toe on food trivia at the end of the show.

Eric Silverstein, founder of Austin's The Peached Tortilla is releasing a cookbook / memoir titled The Peached Tortilla: Modern Asian Comfort Food From Tokyo to Texas. The cookbook will be available in May, 2019 through Barnes & Noble and of course Amazon.com and features a staggering 100 recipes. The Peached Tortilla: Modern Asian Comfort Food [...] The post Writing a Cookbook While Running a Restaurant with Eric Silverstein of The Peached Tortilla appeared first on https://foodtruckempire.com/.

Meet Chef/Author Eric Silverstein; Celebrate Passover w Kosher Wines and the Royal wine Co., plus Vampires beware - April is National Garlic Month.

Sam talks with Eric Silverstein about leaving a lucrative law career to open a food truck fraught with challenges, eventually finding traction and becoming one of the leading hospitality companies in Austin. Eric shares candid insights about growing up in Tokyo and Atlanta, his leadership philosophy, the balancing act between work + home, and his upcoming book, The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas.

  Eric Silverstein spent the first 10 years of his life in Japan, before moving to Atlanta Georgia. He would go on to study marketing, finance, and law at Washington University. In 2010, Silverstein left his life of litigation for a life of roaming the streets of Austin in his food truck, The Peached Tortilla, where he served Asian and Southern-inspired tacos and sliders. Over the years, he has continued to grow the business, turning into a multi-truck operation, boutique full-service catering company, two brick and mortar restaurants, and a social house. Show notes… Favorite success quote or mantra: "You miss 100% of the shots you don't take." -Wayne Gretzky In this episode with Eric Silverstein, we discuss: Why Silverstein left his life of as a lawyer to open a food truck. What Silverstein learned watching his fathers experience with being a restaurateur; don't grow too fast and take your time to build a time. How his experience studying law taught him discipline. How to develop discipline. Why he chose the route of opening a food truck. How he believes the food truck model is broke. Asking for those your respect and admire for help. How growth comes from creating opportunity for people. How owners can get in trouble trying to wear too many hats. As a lawyer, Silverstein's advice to pay close attention to the termination section in contracts; make sure you have terms to exit the agreement. Knowing your target market and giving the people what they want.   Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hard Work. What is your biggest weakness? Incredibly emotional about his business. What's one question you ask or thing you look for during an interview? Hire people who are a good fit for your culture. Silverstein ask's, "Would I invite this person over to my home for dinner?" What's a current challenge? How are you dealing with it? Minimize day to day task so he focus more no workin on this business. Share one code of conduct or behavior you teach your team. Be ready. Be fucking prepared. What is one uncommon standard of service you teach your staff? Silverstein has his team adopt the mentality that the restaurant is their home and that the people they are serving our their actual guests. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  The E-Myth Revisited: Why Most Small Businesses Don't Work and What to Do About It.  What's the one thing you feel restaurateurs don't know well enough or do often enough? Take an honest assessment on their brand. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? TouchBistro 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? It's a marathon; not a sprint. Hard work and determination is half the battle. There is no success without sacrifice. Contact info: www.thepeachedtorilla.com www.barpeached.com www.peachedsocialhouse.com @projectpeached @peachtortilla   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 Eric Silverstein 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!

In the age of Instagram, it can seem as if almost everyone you know is photographing & writing about food. But what does it take to convey the wonders of a delicious meal in full sensory detail, and how does that differ from writing (and testing) a recipe that others can replicate accurately? How do cultural issues impact the way we think -- and write -- about what we eat? Beyond food journalism and recipe writing, how can fiction writers use descriptions of preparing or eating a meal as a way to understand characters or move a narrative forward? WLT Member Services Manager Jordan Smith talked with Megan Myers (of the blog Stetted), Eric Silverstein (of The Peached Tortilla), and Mary Helen Specht (of the novel Migratory Animals) at our March 2018 Third Thursday about these questions and more.

As the creator of fast-rising Austin restaurant, The Peached Tortilla, Eric Silverstein is known as an incredible chef, but his success is driven by a laser focus, innate leadership abilities and a burning passion to succeed. He is truly a remarkable example of a new generation of leaders who are succeeding in the new economy with smarts, style and drive.