Podcasts about Gramercy Tavern

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

Chef Clara Park: Eat Cetera & The Cinema Chefs PodcastClara discussed her various projects, including her partnership with Drexel University where she offers recreational cooking classes on weekends, and her podcast " The Cinema Chefs" which is recording its final episode of season one. They cover food scenes from movies, with topics ranging from specific foods to special occasion dining. With her passion for culinary education, Clara believes in highlighting how foods can improve people's health, save them money, and help build a fuller sense of community. She also discussed the importance of teaching basic cooking skills to empower people and change their lives, noting that many lack foundational culinary knowledge.Ayesha Dolasa & Noble MushroomsAmaris welcomed Ayesha Dolasa who owns Noble Mushrooms along with her husband, Jacob. With a background in Environmental Engineering and her husband's entrepreneurial spirit, Ayesha explained the science behind mushroom cultivation, emphasizing the importance of sterile conditions for growing safe and healthy mushrooms. Ayesha also shared information about different types of mushrooms, including the cultivation, health benefits, and culinary uses behind some of their products, like Lion's Mane and Cordyceps mushrooms. She mentioned Noble Mushrooms' grow kits and classes, as well as their online presence and market locations.Chef David Feola: Culinary Journey & Corio Amaris interviewed David Feola, whose culinary career began in New York City after initially pursuing film school. David shared his journey from working in prestigious kitchens like Veritas, Gramercy Tavern, and Jean-Georges to helping to open Vernick and working in Ember & Ash in Philly. He highlighted the challenges of breaking into the competitive New York City restaurant scene and the pivotal role of personal connections in his career advancement.Chef David explained the concept and atmosphere of his new restaurant, Corio.  He emphasized that he and his partners wanted Corio to be an approachable, casual dining experience while maintaining high culinary standards. He described the menu as innovative, featuring their innovative takes on dishes; like creating clams in white wine sauce as a pizza and a mushroom-based chopped cheese sandwich called Mushroom Duxelle. Corio is currently serving lunch and dinner, and currently offers cocktails through neighboring business Two Locals Brewing; full catering services and their wine and cocktails program are still in development. Related Links:https://claraparkcooks.comhttps://www.eatceteraphilly.comhttps://www.instagram.com/thecinemachefs/https://www.noblemushrooms.comhttps://www.njmyco.orghttps://nofanj.orghttps://www.coriophilly.comhttps://www.cooknsolo.comhttps://www.hearthsidebyob.comhttps://www.bondfiremediaco.comhttps://www.twolocalsbrewing.com

The annual National Restaurant Association Show in Chicago concluded Tuesday, and both editors spent the last four days walking the Show floor, sampling food and drinks from the thousands of exhibitors, recording podcasts and video interviews and attending events.Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, was on stage at the 2025 MenuMasters awards Saturday, handing out awards to this year's eight restaurant and chef recipients at a gala celebration held at Morgan Manufacturing. Michelin-starred chefs Dominque Crenn and Curtis Duffy were both honored, the former inducted into the MenuMasters Hall of Fame and the latter recognized as MenuMasters 2025 Innovator. Culinary directors from chains including Wendy's, Chili's, True Food Kitchen, Fuzzy's Taco Shop and Iron Hill Brewery & Restaurant also received awards for menu innovation. And restaurateur and social media expert Alexandra Lourdes won for Digital Innovation.Pat Cobe, senior menu editor of Restaurant Business, also attended the event and was impressed how all the awardees acknowledged the importance of team collaboration to menu innovation. She also enjoyed a number of bites and sips on the Show floor. Standouts included the avocado toast bar at Avocados from Mexico, an everything bagel-seasoned brie from the California cheese booth and a pistachio latte made with pistachio milk at the Campbell's booth. Speaking of non-dairy milk, Pat tried fermented oat milk that is processed into 2-D printed sheets that simply have to be rehydrated. It's a high-tech, sustainable solution by  Milkadamia, a plant-based milk company.Bret and Pat were judges for the National Restaurant Show's Food and Beverage Innovation awards and had the pleasure of honoring the recipients on Monday, as they all came up to the Beverage Room stage for recognition and photo ops.This week's operator interview is with Kyle Knall, chef-owner of Birch in Milwaukee, Wisconsin. Before moving to Milwaukee to be closer to family, Knall earned his culinary chops under celebrated chef Frank Stitt in Birmingham, Alabama, and at Gramercy Tavern in New York. Birch's casual vibe and inspired, locally sourced menu have turned it into a popular dining destination. Another restaurant is in the works in Milwaukee's Third Ward historic district. Listen to Knall's culinary journey, mission and plans for the future.

How much does ego play a role in the art and craft of a book collaborator? That's a question at the heart of this conversation with #1 New York Times best-selling ghostwriter Rachel Holtzman, co-author of more than 60 books on topics ranging from wellness and spirituality, to cooking and entertaining, including collaborations with such celebrated personalities as Shaquille O'Neal, Alicia Silverstone, Robin Quivers, and Christine Quinn. Prior to her work as a self-described “book doula,” Rachel was an editor at Penguin Books and ELLE magazine, before a detour to culinary school and a short stint in the kitchen at New York's Gramercy Tavern helped to launch her career as an in-demand cookbook co-author and recipe tester and developer. “We're climbing inside the minds or the lives of our clients in order to produce something that is really of them,” she reflects, “while also leaving behind a pretty big footprint of our own, because it is of us as well. We're not ChatGPT.” Rachel joins us at a busy time on the collaboration front, as she celebrates the publication of four new titles this month—Tahini Baby, a collection of “veg-forward” Middle Eastern and Mediterranean-inspired recipes, written with television food personality Edin Grinshpan; The Wishbone Kitchen Cookbook, featuring seasonal recipes from celebrity chef and style curator Meredith Hayden; Living in Wisdom, a guide to peak living, from wellness educator Devi Brown; and, Playful by Design, a parenting primer on nurturing independent play, from Myriam Sandler, creator and founder of the Mothercould lifestyle platform. Learn more about Rachel Holtzman: Website Instagram Books Please support the sponsors who support our show: John Kasich's Heaven Help Us (now available for pre-order) Ritani Jewelers Daniel Paisner's Balloon Dog Daniel Paisner's SHOW: The Making and Unmaking of a Network Television Pilot Heaven Help Us by John Kasich Unforgiving: Lessons from the Fall by Lindsey Jacobellis Film Movement Plus (PODCAST) | 30% discount Libro.fm (ASTOLDTO) | 2 audiobooks for the price of 1 when you start your membership Film Freaks Forever! podcast, hosted by Mark Jordan Legan and Phoef Sutton Everyday Shakespeare podcast A Mighty Blaze podcast The Writer's Bone Podcast Network Misfits Market (WRITERSBONE) | $15 off your first order  Film Movement Plus (PODCAST) | 30% discount Wizard Pins (WRITERSBONE) | 20% discount

We have such a great episode today. Shilpa and Miro Uskokovic are the husband and wife duo behind the amazing new New York City bakery Hani's Bakery + Café, located in the East Village. First up Matt has an amazing conversation with Shilpa about her professional cooking career, which led to a job at Bon Appétit. Today Shilpa is BA's senior test kitchen editor, and we talk about some of the stories she is working on and how the new BA Bake Club is getting so many people to take a break and just bake.Later on, Aliza catches up with Miro to talk about his own incredible pastry career and his legacy as pastry chef at Gramercy Tavern, where he worked for over a decade. Of course, they also talk about Hani's and the amazing desserts, breads, and other items lining the bakery's case. Shilpa and Miro are two of our favorites in food—what a power couple! I hope you enjoy this episode.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This is an episode of The Reimagining Restaurants Podcast, a podcast focused on the future of restaurants by The Spoon Podcast's Michael Wolf. You can find out where to subscribe here. Episode Summary: In this episode of Reimagining Restaurants, host Michael Wolf sits down with Kevin Jeung, Chef of Research and Production at the legendary restaurant Noma. Kevin shares his journey from washing dishes in Toronto to helping innovate at what many consider the world's greatest restaurant. They discuss his early culinary experiences, his time in San Sebastian, his role in Noma's evolution, and the restaurant's transition towards product development and global pop-ups. What You'll Learn in This Episode: Kevin's unconventional path from university dropout to fine dining innovator. His experiences working in renowned kitchens around the world, including Noma, Mugaritz, and Gramercy Tavern. Why Noma is shifting from a full-time restaurant to a product and research-driven food lab. The philosophy behind Noma's pop-ups and how they approach new culinary landscapes. How Noma is using fermentation and product development to bring its flavors to a broader audience. The role of AI and technology in culinary innovation and research. Kevin's personal cooking habits, favorite kitchen tools, and his newfound appreciation for Cantonese cuisine. Resources & Links: Noma Projects Taste Buds Membership – Join to get exclusive early-access products. The Spoon Podcast Network – Explore other great food tech and restaurant innovation podcasts. Subscribe & Follow: Love this episode? Make sure to subscribe to Reimagining Restaurants on Apple Podcasts, Spotify, or wherever you listen. And if you enjoyed it, leave a review—it really helps! Join the Conversation: Join our Spoon Slack to let us know what you think about this episode and get early peaks at other episodes. Thanks for listening—stay tuned for more conversations with industry pioneers shaping the future of restaurants! Learn more about your ad choices. Visit megaphone.fm/adchoices

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

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

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

Celebrity chef Tom Colicchio, who has achieved fame for his restaurants, television shows, and five James Beard Awards, turns his considerable energy to his memoir. Host Jo Reed and AudioFile's Alan Minskoff discuss narrator Will Damron's talented performance of the chef's memoir. Damron brings this food-centered story vividly to life and gets Colicchio's voice, cadence, and sometimes hectic recollections just right.  Colicchio's story ranges from his Jersey beginnings to his early notoriety at New York's famous Gramercy Tavern and Craft and his food-centric political causes. The author's candor is refreshing, and his favorite recipes enliven the text.  Read our review of the audiobook at our website. Published by Hachette Audio. Discover thousands of audiobook reviews and more at AudioFile's website.      Support for AudioFile's Behind the Mic comes from HarperCollins Focus, and HarperCollins Christian Publishing, publishers of some of your favorite audiobooks and authors, including Reba McEntire, Max Lucado, Kathie Lee Gifford, Bob Goff, Lysa TerKeurst, and many more! Learn more about your ad choices. Visit megaphone.fm/adchoices

#81. In this episode of The meez Podcast, host Josh Sharkey is joined by Jonathan Benno, Culinary Director of Four Twenty Five, to explore Jonathan's remarkable culinary journey. It all began in high school, where his passion for cooking sparked a path that took him from Hawaii to culinary school, where he mastered his craft.With over 30 years of experience at some of the world's most renowned restaurants, including Per Se, Daniel, The French Laundry, and Gramercy Tavern, Jonathan shares the invaluable lesson he's learned: attitude outweighs experience. He looks for humility and a hunger to learn in his team, recognizing that success in the culinary world requires patience, discipline, and sacrifice.As a leader, Jonathan is committed to educating and challenging his team, fostering a collaborative environment where every voice is heard.In this episode, Josh and Jonathan dive into his experience in high-pressure, elite kitchens, the inner workings of Four Twenty Five Park, and his enduring passion for Italian cuisine.Where to find Chef Jonathan Benno:InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(01:47): Where Jonathan first learned how to cook(04:58): How Jonathan learned how to deal with pressure from cooking at high-pressure restaurants(13:27): Italian cooking, does it need finesse or not?(19:12): Four Twenty Five Park(23:32): What Jonathan is most excited about(27:10): How Jonathan has changed in the last decade(42:21): Family meal(46:04): What makes Jonathan angry(50:31): What is next for Jonathan

 The Food Court Podcast: Special Guest Tom Colicchio! On this episode of The Food Court, we're serving up an exclusive chat with none other than Emmy Award-winning chef and Top Chef judge, Tom Colicchio!  Tom's here to dish about his brand-new book, Why I Cook, and trust us—you'll want to grab your copy at your local bookstore ASAP! We dive into Tom's culinary journey, from whipping up his very first dish at 13 (stuffed eggplant, anyone? ) to making waves at NYC's iconic restaurants like Gramercy Tavern and Craft. And of course, we talk ADHD, kitchen chaos, and the recipes that make his new book such a standout—it's no wonder Why I Cook is one of Amazon's Most Anticipated Cookbooks of Fall 2024! Tom opens up about everything from his humble roots in Elizabeth, NJ  to the life-changing moments that made him a household name. From childhood fishing trips with his grandpa  to cooking for the stars, he shares stories that'll make you laugh, reflect, and get hungry! Tune in for behind-the-scenes stories, mouthwatering recipes, and a peek into the mind of one of America's most beloved chefs.

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

Today on our episode #398 of All in the Industry®, Shari Bayer has a special “On the Road” show from the 2024 Food & Wine Classic in Aspen, which took place from June 13-16, 2024. This sold-out culinary weekend was the 41st annual event showcasing game-changing culinary leaders, innovative wine & spirits experts, and epicurean insiders. Shari's coverage includes exclusive interviews with Food & Wine's Editor-in-Chief Hunter Lewis; USHG's Founder Danny Meyer and team — celebrating the 30th Anniversary of Gramercy Tavern; several 2023 Best New Chefs (BNC); and more; reporting from the Grand Tasting Pavilion, Amex Trade program and events, plus, gondola ride to the top of Aspen Mountain! See full list below. It was a truly wonderful #FWCLASSIC full of delicious food and drink, and great conversations in a picturesque setting. Many thanks to the Classic team and everyone who joined us! All the best with the inaugural Food & Wine Classic in Charleston, taking place September 27-29, 2024. Today's show also features Shari's PR tip that it's better late than never, Speed Round, and Solo Dining experience at Plus de Vin, a new neighorhood natural wine bar in Williamsburg, Brooklyn. 2024 Food & Wine Classic in Aspen interviews (in chronological order):Hunter Lewis, Editor-in-Chief, Food & Wine (EP 212)Steve Sintra, SVP, Americas, OpenTableIsabel “Chabela” Coss, 2023 BNC; Pastry Chef, Lutece and Pascual, Washington, DCClaudia Fleming, James Beard-Award Winning Pastry Chef; Culinary Director, Daily Provisions/USHG, NYC; CHEFWISE contributor (EP 207)Eunji Lee, 2023 BNC, Chef/Owner, Lysée, NYCEdgar Rico, 2023 BNC, Chef/Owner, Nixta Taqueria, Austin, TX Katy Kindred, Founder/CVO, Kindred Studio, Davidson, NC Caleb Silver, Editor-in-Chief, Investopedia; Alex Seidel, Chef/Owner, Fruition Restaurant, Mercantile Dining & Provision, Fudmill, and Chook Chicken, Denver, CO; and Alex Grenier, Executive Chef, Mercantile Dining & Provision, Denver, CO Danny Meyer, Founder, USHG (EP 100); Michael Anthony, Executuve Chef/Partner, Gramercy Tavern (EP 229); and Aretah Ettarh, Chef de Cuisine, Gramercy Tavern - celebrating the 30th Anniversary of Gramercy Tavern, NYCDigby Stridiron, Chef, Latha, Phoenix, AZ; Culinary Ambassador, US Virgin Islands; CHEFWISE contributor (EP 257)Young Chang, CEO, A-Sha Foods USAMichael Dwork, CEO, VerTerra DinnerwareCaroline Nabors, Director of Marketing and Development; and Catarina Bill, Chief Mission Officer, Southern Smoke Foundation, Houston, TX**Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebook** 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.

It really made me smile to see Nick Mautone from the old Mt. Vernon, N.Y. neighborhood all over the news during the U.S. Open. Not for playing tennis. Nick invented that now infamous signature U.S. Open "Honey Deuce" cocktail that took the media by storm this year. At $23 a drink, it generated about 10M dollars at The U.S. Open this year alone!   Nick Mautone invented the drink back in 2007 when Grey Goose hired him as a consultant to create a signature cocktail for the event.  Talk about a never-ending drink! Even Nick couldn't believe the cocktail commotion he's caused. (Do people get royalties from inventing drinks?) I thought it would be fun to contact Nick and invite him on my show to take another bow, and give him some old-time love and find out!  Nick said, “Because I was a brand ambassador and a hospitality consultant to Great Goose Vodka, which I started with in 2005. As a consultant, it was the single best consistent gig I ever had in my life. I loved it and without going into details, they paid me well. I had a great expense account. They flew me all over the world to talk about Grey Goose, train teams, distributors, do great events like the US Open, and I played golf with celebrities!”  Nick's a warm and wonderful guy and he's written all kinds of books to teach people how to be great mixologists. Books that both professionals and those interested in being great mixologists at home will benefit from. Nicks a dad, a futurist, and the brother of one of my best childhood pals Carol Mautone. The Mautone house was chock full of kids (seven I think? LOL) and commotion and their house always smelled like great Italian food! Their Dad had a specialty food business, and their sweet mom Adele was constantly shopping and making food. Never knew how she kept up with them all, but she always had a smile and always welcomed me and others into her home with open arms. It's probably where her kids learned about the true meaning of ‘hospitality'.  Carol became a chef and moved to Italy but now teaches English to foreigners and I've been threatening for years to fly over and visit her. Soon! Meanwhile, I stay in touch with her lightly on Facebook and I've connected with lovely Nick too a few times over the years.  Nick and his family moved out to Washington State, to Mercer Island, near Seattle. I followed Nicks career in the restaurant industry. He started out bussing tables, backing bars, and then he and his brothers and sisters opened a place called American Pie on the Upper West Side of New York. Nick Mautone now has 40 years of hospitality industry experience. He believes in the power of mentorship, leadership, collaboration, and possibility. Nick is the architect of an inventive process called “Hospitality Sabermetrics” — think Moneyball for Hospitality he says, and has a sixth sense when it comes to foreseeing trends. He is known for nurturing sustained success, streamlining operations, and aligning core values in every sort of hospitality business. Since his start, Nick has worked with some of the most iconic and influential restaurants in the world including Gotham Bar & Grill, Hudson River Club, and most notably, Gramercy Tavern where he was managing partner alongside Danny Meyer and Tom Colicchio for seven years, and helped define and nurture a fledgling idea Danny and the group coined called “Enlightened Hospitality.”  So, what is Enlightened Hospitality? Nick explained, “Enlightened Hospitality' is the core values of how you operate your business, and you hear that term a lot in business leadership programs where a company will say these are our core values and these are the way we want to operate our business, and these are the non-negotiables that we will not forsake any amount of money. And so, they are the guiding principles, if you will, that you want to live by, that we wanted our business to operate by, and we wanted, as people, to live by.” And I think it really made sense. I think that's why I enjoyed it, that's why I took the job. Danny had core values; Tom Colicchio had core values. At some point during the first few years that I was there, we actually took those core values and encapsulated them into our manuals and then we used them as part of our review process. And it really became a great way to manage people, and everyone knew their expectations. Everyone screws up, bear that in mind, but if you screw up and you forsake one of those core values, we'd sit you down and say, hey, you know, it just didn't work for us the way you handled this particular situation. Look at how we want to operate. Here's the way and the waterfall of progression of how you should handle these situations. And people get it. And then, you know, nine out of 10 times, they understand what they did wrong, they correct the problem, and they move forward. If not, they understand and they choose to move on because they can't live in those core values, and both are acceptable outcomes.” Nick's spent a lifetime trying to keep integrity in all he does.  I wanted to know his thoughts about the current state of the restaurant business. So many restaurants have struggled after COVID. Some reopened, some did not reopen. Getting and retaining good help is the #1 problem I hear from most in the restaurant business I've spoken to. Nick said, “So, the pandemic forced this change to happen five or 10 years earlier than it needed to.” One, people need to get paid appropriately, plain and simple. Tips notwithstanding, yes, tips count for your income, but you need to be paid appropriately. Most importantly, people need to be treated appropriately. And what I found, you know, in my career, and I don't speak for Danny Meyer, but I will say in our organization during that time, and I know it carries to today, our number one goal was to treat our employees well and take care of them to the best of our ability. And if we do that, then we can honestly live with honor and hold ourselves to a high standard as being good about the business. A lot of people didn't operate that way, so the pandemic forced that change. And now you see this, people leaving the industry, going on to do other endeavors. It will come back because everyone needs to eat and everyone needs human companionship and the connectivity that comes with sitting in a restaurant or a bar or a movie theater or whatever it is and seeing other people. So, I think it'll come back. It's just going to take a little time.” Nick is the founder of Mautone Enterprises. Whether you're a first time first-time restaurateur, or turning around a big ship on the wrong course, Nick's your guy to help guide you and your staff to profitable collaboration. Here's his website: nickmautone.com Enjoy this podcast my warm conversation with Nick Mautone on The Debbie Nigro Show. 

This is a Vintage Selection from 2007The ConversationThe Restaurant Guys are thrilled to host master restaurateur Danny Meyer to discuss his new book and the Guys' favorite restaurants.  Check out the secret to his success across multiple venues. The Inside TrackThe Guys have the inside scoop of what it's like to work for Danny Meyer and his organization as they have more than a few friends who have done so for years. They know that the Union Square Hospitality Group practices this "radical" form of hospitality starting with their team members.  BioDanny Meyer opened his first restaurant Union Square Cafe in 1985 at the age of 27. Thirty years later, Danny's Union Square Hospitality Group (USHG) comprises some of New York's most acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, in 2015. He has written several books notably The Union Square Cookbook co-authored with Chef Michael Romano and Setting the Table.Meyer has been generously recognized including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list.  USHG's restaurants and individuals have won an unprecedented 28 James Beard Awards, including Meyer accepting Outstanding Restaurateur (2005) and Who's Who of Food and Beverage in America (1996). InfoDanny Meyer's bookSetting the Table: The Transforming Power of Hospitality in BusinessOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach out to The Restaurant GuysTo hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguyshttps://www.restaurantguyspodcast.com/

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

Join hosts J.D. Barker, Christine Daigle, Kevin Tumlinson, and Jena Brown as they discuss the week's entertainment news, including SPF podcast shutting down, why X is under pressure from regulators, and how Instagram starts letting people create AI versions of themselves. Then, stick around for a chat with Sophie Brickman! Sophie Brickman is a writer, reporter and editor based in New York City. Her work has appeared in The New Yorker, The New York Times, The Wall Street Journal, Saveur, The San Francisco Chronicle, the Best Food Writing compilation, and the Best American Science Writing compilation, among other places. She is currently a columnist at The Guardian. She wrote a monthly column for Elle interviewing influential women—including Nancy Pelosi and Joyce Carol Oates—about their paths to success, served as Executive Editor of a travel publication launched jointly between Hearst and Airbnb, and was the Features Editor at Saveur. As a staff reporter at The San Francisco Chronicle, she won first place in the 2011 Association of Food Journalists' feature writing category, for a piece about Napa's French Laundry restaurant, and third place for best column. In a previous life, after attending the French Culinary Institute, she worked the line at Gramercy Tavern, making risotto and lamb ragù for the lunch crowd. And before that, she graduated with honors from Harvard College, where her studies in social theory and philosophy prepared her for very few practical endeavors. Hence the desire to learn how to chop an onion correctly. Her first book, Baby, Unplugged, about the intersection of parenting and technology, was published by HarperOne in Fall 2021, received a starred review from Publisher's Weekly, and landed her a spot on Good Morning America. Her first novel, Plays Well With Others—a satirical epistolary romp through New York City, following the life of one mother as it begins to unravel in spectacular fashion—will be published by William Morrow in summer 2024. --- Support this podcast: https://podcasters.spotify.com/pod/show/writersink/support

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

On this edition of Joan Eats, Joan highlights the return of NYC Restaurant Week for its 32nd summer, running through August 18th, 2024. This event features over 600 participating restaurants across all five boroughs, offering more than 50 cuisine styles. Diners can enjoy two-course lunches and three-course dinners at price-fixed rates of $30, $45, or $60, excluding taxes and gratuities. Joan provides examples of participating restaurants, such as I Fiori and Gramercy Tavern, and encourages viewers to explore more on nyctourism.com/restaurant-week. Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us a Text Message.Nick Mautone's resume in hospitality speaks for itself. He's built iconic restaurants from the ground up and created Hospitality Sabermetrics-think Money Ball for Hospitality. More info at:https://www.mautone-enterprises.comCheck out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.

“The food system is broken. There's no way around it… But can you make the best choice you can make with what's in front of you?” —Jamie Poe    The traditional camping aisle has long been due for an overhaul. Growing consciousness now allows us to see outdoor adventure not just as an escape, but as an extension of our values. We seek harmony with nature through mindful gear, sustainable practices, and nutrition in tune with the landscape.     Into this space have stepped innovators who understand the modern outdoors person. Poe&Co. is a catering and food products company founded by chefs and partners Jamie Poe and Jayson Poe. Driven by their passions for local, seasonal cuisine and the outdoors, they have established a thriving catering business while launching a line of plant-based camping meals.   Listen in Justine and Jamie also talk about how bootstrapping allows creative control over the business, how strong partnerships require balancing visionary and operational roles, why new ventures require flexibility, the challenges of choosing sustainable packaging, and the importance of supporting local economies and small businesses, as well as consulting with experts to improve products. Meet Jamie:  Originally from Los Angeles, Jamie Poe attended The Culinary Institute of America in Hyde Park, New York. After graduating in 2005, she moved to New York City and cooked at Danny Meyer's Union Square Cafe and Michelin-starred Gramercy Tavern. Since then, Poe has worked as a Private Chef in New York City, The Hamptons, Los Angeles, Silicon Valley, and Santa Barbara. Jamie also managed a boutique olive oil company in Napa Valley and has contributed to multiple cookbooks and online publications.   WebsiteFacebook Instagram TikTok Pinterest Connect with NextGen Purpose: Website Facebook Instagram  LinkedIn YouTube Episode Highlights: 04:38 Challenges of Building a Catering Company 08:21 Partnership and Division of Responsibilities 14:23 Making It Healthy and Accessible 18:33 Lessons in Launching a New Food Product 22:39 Packaging Focused on Sustainability  26:47 Catering with Plant-Based Options     

President Biden announces pardons for U.S. veterans convicted under military laws banning same-sex relationships. This decision follows a year-long CBS News investigation revealing the lasting impact of these convictions on LGBTQ+ veterans, even more than a decade after the repeal of "Don't Ask, Don't Tell."A jury in Massachusetts will decide the fate of Karen Read after more than 70 witnesses testified in her murder trial. Read is accused of killing her police officer boyfriend by hitting him with her car. She denies any involvement in his killing.Summer vacations are in full swing as the FAA says Thursday will be the busiest travel day of the year so far. Delta Air Lines CEO Ed Bastian discusses preparing for the influx of travelers as they'll fly nearly 6 million passengers during the upcoming holiday week.In "The Dish," discover the story behind Gramercy Tavern, praised as "a great American restaurant" by Food and Wine. Celebrating 30 years of "enlightened hospitality" in New York, it became a dining destination and transformed the lives of its co-founders.First on "CBS Mornings," Emma Roberts talks about her new comedy "Space Cadet," where she plays Rex Simpson, a woman determined to become an astronaut against all odds."CBS Mornings" is calling on unsigned artists to participate in their Mixtape Music Competition by submitting a video of themselves performing a cover of Johnny Nash's hit song, "I Can See Clearly Now." The deadline to enter is Tuesday, July 9, 2024. Visit mixtape.cbsnews.com to upload your version and read the full rules and guidelines.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This interview is with Andy Fortgang of Le Pigeon, Canard and Flor. In this interview, Andy speaks about growing up in New York City and developing an interest in food, wine, and restaurants. He describes how he came to work at Gramercy Tavern and how that launched his career.Later, Andy talks about how he came to Portland, and became involved with Le Pigeon Restaurant and later Little Bird, Canard, and Flor. He describes all the personal and professional growth he had, and the effects of the pandemic on his various businesses. And he discusses learning about wine, building wine lists and selling wine.This interview was conducted by Rich Schmidt on June 11, 2024 at Flor Wines in Portland.

Say the name "Claudia Fleming" and those who know will probably deploy the word "legend." And if you don't recognize her name, you definitely have benefitted from her groundbreaking pastry creations and flavor combinations that plenty of people now just take for granted. Original copies of her cookbook "The Last Course," went for huge sums of money on eBay and cookbook stores until it was reissued in 2019, and her book "Delectable" made pretty much every "best cookbooks of 2022" roundup. Some of the most notable pastry chefs in the game cite her as a mentor and inspiration and she remains a huge force in the way we all eat sweets today. And if things go right — it's going be that way with sandwiches next. Fleming spoke about her days as a ballet dancer, the magic of Gramercy Tavern, getting through tough times, and the privilege of working with freaks.  For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit megaphone.fm/adchoices

Chip Wade is the CEO of USHG, founded by Shake Shack founder Danny Meyer. Known for restaurants like Gramercy Tavern and Union Square Cafe, USHG essentially runs the restaurant world. Chip's background of leaving a small, rural town to make it in the restaurant industry is nothing short of remarkable.  Connect with Alexa below: THE PERSONAL BRAND E-COURSE IS LIVE! Get it here! Sponsor this show at https://www.passionfroot.me/alexa-curtis Subscribe to Stay Fearless or Die Trying here.  BUY A MEDIA LIST OR MEDIA KIT HERE! 

In today's can't-miss episode, we have the pleasure of sitting down with Chef Michael Anthony, the culinary mastermind behind New York City's iconic Gramercy Tavern. Join us as we delve into Chef Anthony's culinary journey, his approach to setting the culture and tone in the kitchen, and the creative process behind crafting unforgettable dining experiences at one of America's most celebrated restaurants. Get ready to be inspired by Chef Anthony's passion for food, community, and innovation. Let's dive in! Celebrating 30 Years of Gramercy Tavern in '24 A Special Dinner with a Mentor in Japan Navigating the Culinary Industry: Trusting Your Gut and Learning from Failure The Role of Gramercy Tavern in Shaping Culinary Career The Importance of Local Agriculture and the Union Square Green Market The Unmatched Culinary Scene of New York A Chef's Journey to New York Culinary Evolution at Gramercy Tavern The Philosophy of Menu Development  The Impact of Technology in Modern Restaurants The Importance of Team Dynamics in the Kitchen Looking Forward: Growth and Opportunities Celebrating 30 Years of Gramercy Tavern Chef's Personal Reflections and Future Outlook A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from. My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week's guest.

The often overlooked realities of life behind the lens can be very challenging when you seek life as a professional or full-time photographer. In this episode of The Nerdy Photographer Podcast, we shed light on the non-glamorous aspects of being a photographer. Join us as we peel back the curtain and uncover the challenges and sacrifices that shape the journey of photographers striving to make it in the photo industry. My guest, Francesco Sapienza, and I share our raw and unfiltered accounts of our experiences navigating the unpredictable terrain of the photography industry. From the painstaking hours spent editing photos to the financial uncertainty of freelancing, we confront the myths of glamour and overnight success head-on. This episode explores the emotional rollercoaster of rejection, self-doubt, and burnout that many photographers face on their quest for creative fulfillment. Episode Promos This episode includes promotions for the following: The Nerdy Photographer Resources - https://nerdyphotographer.com/resources Nerdy Photographer Contract Templates - https://nerdyphotographer.com/product-category/contracts/ Support The Nerdy Photographer Help out The Nerdy Photographer Podcast in any of these simple (and mostly free) ways: Subscribe to the podcast! And if you already do that leave a review! Tell your friends about the podcast Follow on Instagram - https://instagram.com/thenerdyphoto Follow on Threads - https://threads.net/@thenerdyphoto Follow in Tiktok - https://tiktok.com/@thenerdyphoto Get some Nerdy Photographer merchandise - https://www.teepublic.com/stores/nerdy-photographer If you're feeling extra generous, check out our support page - https://nerdyphotographer.com/support-nerdy-photographer/   About My Guest "I'm an Italian New York based Food photographer. I'm passionate about helping culinary brands in New York shape their dreams through effortless and stunning food photography. Among my clients: Gramercy Tavern, Union Square Café, Daily Provisions, Whole Foods Market, Oceans, Boucherie, Lavazza, Eataly, Hawksmoor, Smithsonian Books, Rizzoli Publications, and The New York Times. Grew up in Rome. Educated in Stockholm. A New Yorker since 2011." You can find Francesco's work on his website - https://www.francescosapienza.com/, his Instagram feed - https://www.instagram.com/francescosapienza/ , or on LinkedIn - https://www.linkedin.com/in/francescosapienza/. About The Podcast The Nerdy Photographer Podcast is written and produced by Casey Fatchett. Casey is a professional photographer in the New York City / Northern New Jersey with more than 25 years of experience. He just wants to help people and make them laugh. You can view Casey's wedding work at https://fatchett.com or his non-wedding work at https://caseyfatchettphotography.com   

#55. In this week's episode, we sit down with the remarkable Chef Fiore Tedesco, co-owner of the renowned L'Oca d'Oro in Austin and the visionary behind an eagerly anticipated new pizza venture, Bambino. Beyond his entrepreneurial spirit, Chef Fiore is a proud supporter of Good Work Austin, showcasing his commitment to community and culinary excellence.Join us as Chef Fiore shares his extraordinary journey, marked by both hardship and triumph. From his early years influenced by a significant hearing impairment to navigating homelessness in New York's Washington Square Park, his path has been anything but ordinary. Yet, it's these very challenges that have sharpened his senses and shaped him into the acclaimed chef he is today.With a rich background that spans the music and fashion industries, alongside mentorship from culinary giants like Chef Michael Anthony of Gramercy Tavern, Fiore's story is a testament to resilience and passion. His transition to Austin opened a new chapter, allowing him to explore the soul of Italian cuisine, deeply rooted in his family's heritage.This episode delves deep into the essence of struggle, resilience, and the art of cooking with soul. Fiore's insights into overcoming adversity, fostering resilience within his team, and imparting life's tough lessons to the next generation are both enlightening and inspiring.Prepare to be moved by a conversation that's as profound as it is unexpected, filled with life lessons that extend far beyond the kitchen. Chef Fiore Tedesco's narrative is not just about culinary success; it's a compelling exploration of the human spirit's capacity to overcome and flourish.Where to find Fiore Tedesco: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInTikTokTwitterIn this episode, we cover:(04:11) Reminiscing about Indie Chefs Event(05:02) Fiore's movie, Severed Ways(09:26) Fiore's diverse background as an artist and his bout of homelessness(21:36) Fiore's experience growing up deaf(29:07) Experiencing Suffering and how it can lead to strong resilliance(35:46) Teaching resilience to your children (47:20) Balancing technique in soul in Fiore's restaurant(54:17) Fiore's new pizza joint(1:06:53) What Fiore would do if he had limited resources**SPECIAL DISCOUNT FOR MEEZ POD LISTENERS**:Just give the code "meezpod24" to your meez Services Manager for a 100% discount on our “Premium Recipe Upload Service- Hourly (coupon covers 4 hours. one time use only, must be a meez customer)

Restaurateur Danny Meyer opened Union Square Cafe and Gramercy Tavern in New York more than 30 years ago and proved values matter. One could not only treat staff with the respect they deserve, but make customers happy. Happier, as they say, when they leave than when they arrived. Danny then launched Shake Shack in 2001, a hotdog stand in Madison Park. The rest, as they say, is history. Today, when Ruthie has a question about fair policies for the people who work with her or how to think about expanding or contracting The River Cafe, or whether it would be possible to do exchanges with their best chefs, Danny is the person she calls.See omnystudio.com/listener for privacy information.

Today, we're replaying my conversation with Danny Meyer. He is the founder and CEO of Union Square Hospitality Group, which comprises some of the most acclaimed restaurants in New York, like Gramercy Tavern and Union Square Café. Danny is also the founder and chairman of Shake Shack, which began in NYC but is now a publicly traded company with hundreds of locations worldwide. Our conversation focuses on how great hospitality leads to a great business, regardless of what sector it's in. We discuss why hospitality is the starting point for Danny's business philosophy, why first impressions matter, Danny's concept of ABCD - always be connecting dots, how to scale hospitality, and how to build a business with essentialism and soul. Please enjoy this conversation with Danny Meyer. Listen to Founders Podcast For the full show notes, transcript, and links to mentioned content, check out the episode page here. ----- This episode is brought to you by Tegus. Tegus is the modern research platform for leading investors. Tired of running your own expert calls to get up to speed on a company? Tegus lets you ramp faster and find answers to critical questions more efficiently than any alternative method. The gold standard for research, the Tegus platform delivers unmatched access to timely, qualitative insights through the largest and most differentiated expert call transcript database. With over 60,000 transcripts spanning 22,000 public and private companies, investors can accelerate their fundamental research process by discovering highly-differentiated and reliable insights that can't be found anywhere else in the market. As a listener, drive your next investment thesis forward with Tegus for free at tegus.co/patrick. ----- Invest Like the Best is a property of Colossus, LLC. For more episodes of Invest Like the Best, visit joincolossus.com/episodes.  Past guests include Tobi Lutke, Kevin Systrom, Mike Krieger, John Collison, Kat Cole, Marc Andreessen, Matthew Ball, Bill Gurley, Anu Hariharan, Ben Thompson, and many more. Stay up to date on all our podcasts by signing up to Colossus Weekly, our quick dive every Sunday highlighting the top business and investing concepts from our podcasts and the best of what we read that week. Sign up here. Follow us on Twitter: @patrick_oshag | @JoinColossus Editing and post-production work for this episode was provided by The Podcast Consultant (https://thepodcastconsultant.com). Show Notes: (00:00) Welcome to Invest Like the Best (03:41) First question – Danny's experience as a tour guide in Italy (08:17) Why hospitality is the center of business focus (08:19) Setting the Table: The Transforming Power of Hospitality in Business (11:50) Early lessons at creating an environment of hospitality  (15:17) His strategy ABCD and learning from a trout fisherman relate and relate to hospitality (20:45) Scaling hospitality  (24:56) What kind of people make a hospitality business work (29:34) How to be an effective leader (33:00) Handling mistakes well in the role of hospitality  (36:28) Creating the spark in the early part of entrepreneurial ventures (40:32) When its time to start something new vs expand something you are already doing (45:52) The excellence reflex and an example of this in his career (50:25) Kindest thing anyone has done for him

Our guest this week has a passion for creating restaurants that redefine the dining experience. With the innate ability to take a concept and turn it into reality, she drives innovation in the industry. Welcome to the show, Senior Director of Design & Concept Development at Union Square Events, Jessica Gidari!Dan Ryan hosts Jessica to delve into her approach to creating unique restaurant experiences and her understanding of true hospitality. Jessica shares the importance of collecting the dots, discusses her experiences with Union Square Hospitality, and explores the power of hospitality in all aspects of life and business.Takeaways: Hospitality is the act of doing something for someone rather than just doing it to them. While it may be customary to offer complimentary drinks, a customer may not want them, thus putting the customer in an awkward situation. Active listening and making connections are key elements in collecting valuable information. Utilizing these skills allows for effective networking and the facilitation of beneficial collaborations.Making meaningful connections with others can unlock the magic of building strong relationships, fostering teamwork, and enhancing personal growth. These connections create moments of excitement and shared understanding that can have a lasting impact.A cohesive combination of design, atmosphere, and narrative in a space can create a powerful and memorable experience. Ensuring all elements align and speak the same language enhances the overall impact and leaves a lasting impression on visitors.Prompt problem-solving is crucial in the hospitality industry, ensuring a seamless experience for guests even in challenging situations. By swiftly addressing issues and offering suitable alternatives, restaurants can uphold customer satisfaction.Hospitality should start by warmly welcoming guests and understanding their purpose for visiting. By paying attention to their cues and preferences, you can offer appropriate suggestions to enhance their experience.Hospitality is crucial in corporate environments, as it creates a sense of belonging and pride for employees while enhancing their overall experience. Incorporating innovative food and beverage concepts helps foster a positive and engaging work environment.Quote of the Show: “Hospitality is when you do something for someone rather than to someone.” - Jessica GidariLinks:LinkedIn: https://www.linkedin.com/in/jessica-gidari-65906120/ Website: https://www.unionsquareevents.com/consulting/ Website: https://www.jgidari.com/ Shout Outs:00:43 - Danny Meyer: https://www.linkedin.com/in/dhmeyer/ 07:32 - Shake Shack: https://shakeshack.com/#/ 07:33 - Union Square Cafe: https://www.unionsquarecafe.com/ 07:36 - Blue Smoke: https://www.bluesmoke.com/ 07:42 - Gramercy Tavern: https://www.gramercytavern.com/ 16:58 - JP Morgan Chase: https://www.jpmorganchase.com/ 17:24 - Foster and Partners: https://www.fosterandpartners.com/ 38:23 - Hospitality Quotient:https://hq.ushg.com/ 44:06 - Arizona State University: https://www.asu.edu/ Ways to Tune In: Spotify: https://open.spotify.com/show/0A2XOJvb6mGqEPYJ5bilPXApple Podcasts: https://podcasts.apple.com/us/podcast/defining-hospitality-podcast/id1573596386Google Podcasts: https://podcasts.google.com/feed/aHR0cHM6Ly93d3cuZGVmaW5pbmdob3NwaXRhbGl0eS5saXZlL2ZlZWQueG1sAmazon Music: ​​https://music.amazon.com/podcasts/8c904932-90fa-41c3-813e-1cb8f3c42419

#36.  Have you ever wondered who is behind all of the new and exciting flavors at Shake Shack? Meet John Karangis, Executive Chef and VP of Culinary Innovation, leading R&D, menu development, and chef collaborations for the brand. John's culinary journey kicked off in the nineties at Union Square Cafe, winding through Paris and San Francisco, before settling back in New York City at Gramercy Tavern. A detour into the corporate kitchen of Goldman Sachs honed his skills in delivering top-notch restaurant-style food in unconventional settings. Prior to Shake Shack, John spent seven years at the helm of Danny Meyer's Union Square Events, fine-tuning his ability to execute high-quality food on a large scale.In this episode, join CEO Josh Sharkey and John as they discuss the intricacies of R&D and innovation at Shake Shack. Discover the secrets behind producing restaurant-quality fare on a grand scale, and get a glimpse into John's passion for endurance training.Where to find John Karangis: InstagramLinkedInTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:11) John's culinary background(06:48) Endurance training(13:12) How endurance training relates to working as a chef(17:41) R&D for Shake Shack(25:07) R&D Customer feedback (29:36) Shake Shake chef collaborations(33:50) When dishes don't make it past testing(42:36) Union Square Events and producing food at a large scale(46:31) How to create high quality food at a large scale(54:36) Working with Delta and seasoning food at high elevation(57:18) Advice on how to start on a fitness journey

Are you looking to hit the ground running with powerful ground marketing strategies? Our ground marketing course offers a range of actionable steps utilizing local restaurants, gyms, corporate locations, and small businesses in your area! With step-by-step scripts, foolproof plans, and real-time video demonstrations, you'll master the art of effectively engaging with your local community to attract new patients effortlessly. Click this link to join the community! https://thedentalmarketer.lpages.co/the-ground-marketing-course-open-enrollment/‍‍Guest: Michael SonickBusiness Name: Michael SonickCheck out Michael's Media:Website: https://www.michaelsonick.com/Michael's Book - Treating People Not Patients: https://a.co/d/gsHKkx3Email: mike@sonickdmd.comPhone: 203-209-7029Free Course Preview: https://www.michaelsonick.com/freepreview‍‍Other Mentions and Links:Dennis tarnowChristian CoachmanPeter DiamandisBroadway TheaterMonopolyUnreasonable Hospitality - Will GuidaraDanny Meyer Shake ShackEleven Madison ParkGramercy TavernUnion Square CafeZagat ModelAdam GrantThe Wizard of OzBlink - Malcolm GladwellHarvard UniversityInvisalignDavid GarberFrank Spear‍Host: Michael Arias‍Website: The Dental Marketer Join my newsletter: https://thedentalmarketer.lpages.co/newsletter/‍Join this podcast's Facebook Group: The Dental Marketer Society‍‍My Key Takeaways:How can you really wow patients, going above and beyond their expectations?What are the keys to hiring, including personality, effective roles, and must-haves?What is the first, and most important step to bringing on effective team members?The 5 core values of Dr. Sonick's practice, and how he implements them.Human to human interaction is irreplaceable when it comes to connecting with patients.The secret sauce Dr. Sonick takes from the restaurant industry to apply to his practice.‍Please don't forget to share with us on Instagram when you are listening to the podcast AND if you are really wanting to show us love, then please leave a 5 star review on iTunes! [Click here to leave a review on iTunes]‍p.s. Some links are affiliate links, which means that if you choose to make a purchase, I will earn a commission. This commission comes at no additional cost to you. Please understand that we have experience with these products/ company, and I recommend them because they are helpful and useful, not because of the small commissions we make if you decide to buy something. Please do not spend any money unless you feel you need them or that they will help you with your goals.‍Episode Transcript (Auto-Generated - Please Excuse Errors)Michael Arias: all right, it's time to talk with our featured guest, Dr. Michael Sonic. Michael, how's it going? Michael Sonick: It's going great. Thank you for having me on the show, Michael. Michael Arias: Yeah, definitely. Definitely. I appreciate you coming on. If you don't mind me asking right now, tell us a little bit about your past, your present.How did you get to where you are today? Michael Sonick: Well, I'm a perinatalist. I've been private practice since 1985 and I graduated dental school in 1979. So I'm probably than most of your audience. And I've had a true passion for, you know, working with my hands and also customer service. And so over the course of my 35, 40 years of building a practice, One of the things that resonated with me was really developing great connections with my patients.And my background was in the, not only the furniture business and woodworking, I was a lifeguard, but I also played cocktail piano. I did a lot of work in the restaurant business. So I waited on tables. I was a bartender. I was a busboy. Um, I even was a chef in the kitchen. So in college, every, every summer I would have a job, you know, when I wasn't lifeguarding, I moved over to hospitality. And that was a lot of fun. I met a lot of people and I realized the importance of connecting with, you know, my customers who are people in the restaurant. So for years, I always thought about the importance of really serving, people and we do that as dentists and also serving people in the restaurant business.So there were a lot of parallels between the restaurant business and my office. So when I first opened up my practice, I opened up in 1985 and for whatever reason I was sort of entrepreneurial. I didn't know it at the time, but I just decided I just wanted to work for myself. And, you know, today we have a lot of different choices.You can work for somebody else. You can work for a large corporation. You can open up your own practice. I still think there's a real strong need for people to be in their own practices and to connect with other human beings. But you're going to connect with other human beings, even if you're in a large corporation, or if you're working for somebody.That is critical. So in dental school. I did okay, you know, I liked it, but when I became a periodontist, you know, I was a general dentist for a few years, and then I went to my residency program, became a periodontist, and then I really just really enjoyed it, and I'd pull all nighters, and even though there weren't any grades, and it was a pass fail, I just really, really got into it, and I spent a lot of time the first 15 20 years of my, my, my career.Building my craft. And I think that's essential. You have to be really good at what you do. Most patients don't really know if you graduated first or last, or if you did a good crown prep or a bad ground prep, or you're good at dentures or extracting teeth, but what do they know? They know that you didn't hurt them.They know what your fees are and they know what the experience was like. Unless it's a front tooth, they're really not going to understand, the quality of your work. So. I still think it's real important to do great quality work, because it puts you in a niche, a top. So that's what I did. My first part of my career, I just studied, and I went to a lot of courses, and I spent a lot of time teaching, and I've been teaching for 40 years clinically.But I also realize it's real important to be able to connect with the people that you serve. And you have to do it by building a strong team. And that's by hiring the right people. And that's a whole different, you know, that's a whole different thing. How do you hire, how do you get the right people?How do you develop a culture? So there's a number of things that I believe you have to do to be a really successful dentist. One, you have to be great at your craft. Two, you have to have a nice looking office. It has to be clean. It has to be neat. You have to be clean and neat. And three, I can't say it's most importantly, but it's really important.And it's something that's not taught in dental schools. You have to have the ability to be able to give great superior customer service. Now, when I say customer service, it's not the stuff that's expected. It's the stuff that's not expected. It's the unexpected. It's going above and beyond. And, you know, Mike, I'm sure you remember those four or five great meals you had in restaurants or somewhere it could have been in someone's house.And you, if I asked you what was a great meal, you probably could think like, well, it's this meal. And what happened during that meal was the food was good, but there's also something very special that meal. Maybe it was the type of wine they opened. Maybe it was the way they. Gave you special attention.Maybe you didn't tell them that it was, you know, your friend's birthday. And then they came over with it and they did an over the top, you know, thing for them. Those are the things that, that we really remember. And I try to do that for my patients on every visit. We called it in our office, giving them the wow experience.Michael Arias: I really like how you pointed out these four things. You got to be great at your craft, nice looking office, ability to give great customer service. And I remember not that long ago, I read this book called Unreasonable Hospitality.And it provides... By William Godera. Michael Sonick: Yes, uh huh. Yeah, yeah, yeah, yeah. It's a classic. Michael Arias: Love that book. And I like how he said, service is black and white, but hospitality is color. Right. And so it is what you said, like you got to go above and beyond. So how do we do that in a practice? Because I know you're kind of a master at this.You wrote a book called Treating People, Not Patients. And so you dive deeper into this topic on just hospitality or what is that about? Michael Sonick: Yeah, that's a good question. Well, Will Guderia's mentor was Danny Meyer. I don't know if you know who that is. Danny Meyer. People know Danny Meyer because of Shake Shack, but Will Guderia, his restaurant, 11 Madison Park, was top restaurant in the world one year, voted.it's one of the best restaurants in Manhattan. Well, that was Danny restaurant, and Will Guderia bought that restaurant from him. Danny Meyer started Gramercy Tavern. And he started a union square cafe and he hunted 11 Madison park. He has about 50 restaurants in Manhattan, but he got put on the map financially because he started Shake Shack.And that's a, that's a whole nother story. that's what made him very wealthy, but he, he brought what we call hospitality to the restaurants. And we'll get there ran with that because, you know, he was a mentee of Danny Meyer and took it to the top. And in his book, he talks about the things that they do.They actually have somebody on staff there that's just there. I think it calls the director of customer experiences. Yeah, yeah, yeah, yeah. Great experiences there, buddy. He gives them those, those unique experiences. And in his book, he talks about. these like four people there. I think they were from Iowa and it was their last meal in Manhattan.And they're about to go back to Iowa. And he goes, what restaurants were you here? And I talked about it and, you know, a bunch of food. He used to talk about the same thing. And he probably a foodie if he read that book he says, well, what was your best experience? They go, we had a lot of good ones.He goes, anything you missed? He goes, yes. We never had a New York city hot dog. And so we'll get the era who's, you know, owns the restaurant. He goes outside in his suit in the middle of the day and he gets a couple of hot dogs in the street. brings to the kitchen and he asked them to cut them up.He says to serve and they play them with mustard and relish and, you know, some sauerkraut. And it comes out, of course, the chef didn't want to do that, you know, being a, chef in a, in a top restaurant, but he wanted to do it to give them that experience. Now, whatever kind of food they had, I think they had duck that night.It didn't really matter. They're going to be talking about the hot dog and the hot dog has nothing about food. So how do you do that? And in my book, I have 10 different chapters. I also have a series of videos that you can purchase that are specifically there to train the staff and there are different techniques you need.You need to be able be nice. It's basically four words, be nice to people. And when you have somebody in your chair. Or in your office, or in your waiting room, you know, are you nice to them? And how does your practice look to them? So the model of my practice is actually based on the restaurants, but it's called the Zagat model.Now, Zagat was a restaurant review book that was published by Tim and Nina Zagat out of Yale. It's no longer on the market. It was bought by Google, but they rated restaurants based upon three things, food, service, and decor. So I'm going to make an assumption that every dentist out there knows what they need to do to do good dentistry.So we don't serve food, we serve dentistry. But we still have to have good decor, and we still have to have good service in our practice. So how do you do the decor? Well, there's a whole series of checklists that we have, and we have a checklist for everything that we do in our practice. We have a checklist for the human being in our practice.Is your hair combed? Are you clean? Is your uniform pressed? Do you have a nice smile? Are your fingernails clean? you wear nice shoes? We have something in our office called the white sneakers. So in our practice, everybody wears white sneakers, and they're clean, and I buy them for everybody. And if they're not clean, they go out and buy a new pair, and they're had permission to do that.So when people join our practice, we tell them what our team is about, what our culture is about. And as one of one of the most important things in the dental practice is to be neat and clean because people are afraid of a couple of things in the office. They're afraid of pain. They're afraid of how much it's going to cost.afraid of the unknown, but they're also afraid of diseases and germs and cleanliness over the top clean office. You're going to stand out. Very few offices are like that. So we do a check and we go through it. We go through everything in the office and I do sort of, I'm sort of very picky when it comes to cleanliness and having everything run very smoothly.So I'll do little things like I'll unscrew a light bulb. I'll see how long it's going to take for somebody to realize that the light bulb is unscrewed. And I say, hey, how come nobody saw that light go? We used to have telephones with the cords that used to be raveled. I used to, if I saw a raveled phone cord, I said unravel it.And then when I unravel it, I'd unplug the phone and take the cord out. So people would answer the phone and there'd be nothing there because the cord would be unraveled. They go, Oh, Dr. Sonic was there doing that again. Sometimes I'll leave a piece of trash on the front lawn. I go, didn't anybody see that?and I do sort of games like, you know, with that, with, with the people want to practice. I say, bring it up, bring it up, bring it up. So I think to do that, you have to just make a decision early on. Are you going to be an excellent practitioner? Are you going to be someone who really wants to give great service to your patient?Do you realize that's important? Because I'm telling you it is. It makes such a difference with your patients if you are present for them. And I have a lot of different strategies for that. Cleanliness is one. Another one is giving everybody. On every visit, a phone call after their first visit there, whether it's surgery or not surgery from the team.And the next day, I will call a patient. So, a patient gets two phone calls from our office. Not many people get that from their dentists or their doctors. Another thing that I do that's really important and that I've recommended to every dentist, but nobody does it, is the patient letter. every first visit, Michael, if you came to see me as a new patient, let's say you had, you come in and you look like you have nice teeth, you have no disease or anything.Michael, it's a pleasure seeing you today. Today we did a diagnosis on you and a comprehensive examination. The good news is you have no periodontal disease, you have no decay. You don't grind your teeth. You don't need a bite guard. Okay. And, um, I'm very happy to say that if you get your teeth cleaned every four to six months and just brush and floss, you'll probably not need any dentistry for the rest of your life.Pleasure having you here. If you have any questions, feel free to call me on my cell phone, 203 209 7029, or email me at my private email, mikeatsonicdmd. com. Who gets that from their dentist or their doctor? Now, if you had a severe problem, you'd get a more detailed letter. And then I would say to you, go home, read this, discuss it with your, you know, loved one, or your friend, or maybe you know somebody else who's a dentist.Read it, and if you're not sure about whether you want to go through a treatment, come on back with your, you know, husband, your wife, your mother, whatever, your son, daughter, and let's have a consultation, we'll talk again, and share that letter. So what I do is a very specific strategies as I give information and I make it very easy for patients to communicate with me now.A lot of doctors. Now, I work with a lot of positions. It's really hard to communicate with positions. They want to communicate with faxes. They do not give you your personal email. You never get their cell phone. So if I'm going to meet somebody new, Michael, if you were a new person I'm working with, doctor Michael, what's your cell phone, what's your personal email.I get that all the time. And I have a database and I have a huge database so that I can call you directly when I want to communicate, as opposed to, I haven't heard back from him. I haven't heard back. So I'm very proactive about getting things done. I think my skill is I'm well known as a good surgeon, someone who does a lot of implants, et cetera, but my real skill is good communication.being very clear and direct with my patients. No ambiguity. You know, I don't know if you know about Adam Grant. I'm sure you've read his work as well, a psychologist from the University of Pennsylvania. He says what people find more and more challenging is not getting negative information or positive.It's that one in between. It's the ambiguity. When someone is ambiguous, It's confusing. And you've probably been with people, I mean, a lot of people do this. they don't do it advertently, but they may do it, you know, because it's just their habit. They use confusion to control you because they don't want to make a decision.So they'll start to say, you know, well, I could do this, this way. And you're talking with a patient, it's like, are you going to go through treatment or you're not going to go through treatment? What's the deal? So I find out, I go, you know, seem a little confused. I go, what is it? Is it the money? Are you fear of going through it?Have you had bad experiences? Do you not think you're worth it? Do you want to give the money to your children? Or do you have to pay for something else? Or do you just not trust me because you don't think I'm competent at what I'm doing? Here's what I can do. And I give patients all the information that I can.And I have, I can give it to him many ways. I can talk to him like I'm talking to you. I can write down the pictures. I can open up my website. This is another topic we can talk about. We should have over 1200 pages of content on my website. So they can go there. I've written six books, four of them picture books that are self published in the office.So this is a gum graph before, this is after. And we can all do this. We can just take a picture and do that. So I show them my work so they can say, this is my stuff. So you can look at it. Very few doctors will show you that. I don't know what that's like. Oh, you don't know what a bone wrap looks like?Here, here's a PowerPoint presentation. This is a flap reflector. This is the bone. This is the graft. This is what it looks like six months later. I will show them. I'll take away the mystery. I always say to patients, it's sort of like you're in the Wizard of Oz, and I'm the wizard, very omniscient, have all these powers, I'm behind a curtain.Here's what I'm going to do. I'm going to take back the curtain, I'm going to bring you into my world. I'm going to take you backstage. And I love going backstage in operations, but I'm going to take you to my backstage. And I'm going to show you what I actually do. And a lot of doctors are afraid to show the patients what they do.And then it becomes ambiguous because they don't trust you. And what's the most important thing you want to bring to a dentist or doctor or anybody that has a responsibility? You want to be able to trust them because you want to be able to feel love. cared for, nurtured. It's almost a spiritual experience when you're having that kind of a relationship.It's not an I it relationship where like you're an object and I'm just giving you a coin like I'm going to a toll. It's a really intimate relationship. and I try to break down those barriers. Now, I look, I've been practicing a long time. I couldn't do this when I was 30. I had developed confidence I was very arrogant as a young dentist, because you know, I was good.I was good. You know, I was good. I was good in my residency program. I had no experience, but I thought I was good. I thought I was smart. I thought it was cool. it was all basically a front because I was insecure. I realized I didn't know anything. I've been practicing one year. How do I talk to a patient with confidence?It's very hard to do that. what do you do as a young person? If you don't know how to, if you don't do that, you tell the patient what you can do. You tell the patients what you do know. You tell the patients what your experiences is. And you give them that great experience, you know, in that area. there are a lot of little hints that I can give you to do that.You know, from the simplest ones, to writing a letter, to cleanliness, to calling the patients, to developing a team. Now, developing a team is a very difficult thing to do. Most dentists say, Oh, I love the dentistry. I just hate my staff. Well, that's a problem. Okay, you want to be able to love your staff and you want your staff to support you.I get a lot of compliments on my staff. Most, actually, most people leave the dental practice not because of the quality of the dentist, but because of their relationship with the staff. before I even meet a patient, you know this 'cause, because this is what you do for a living before a doctor, before a patient even meets me.They probably have 15 to 20 different touchstones with our practice before the referral. The phone call, the website, the location, the outside of the building, the parking lot, what is the door squeak or not when you walk in, when it confirmed properly, did they say, or do you say hello? Hey, Michael, welcome or say, what's your name?they know it's at 11 o'clock. We've got one patient coming in. Might as well greet them by their name. How are you doing? The nurse meets them, they go in there. By the time I walk into that room, I got to really be bad to blow it, because they've already been sold. They've been sold because they've been treated well up until that point.And it's like, all of a sudden I walk in, it's like I'm a movie star walking into that room. Because they say, oh, a doctor's here. Yeah, but they've been treated well up until that point. And they often say, you know, well, Danielle or Amelia treat us really well. Whatever they say to do, we'll do, because our team is really what supports us and lifts us up.Michael Arias: Gotcha. And I feel Can you give us a little bit more insight on like how we can build the perfect team? I feel like there's a lot of people who feel like they get B players and they turn into C They get A players and then the B players are bringing them down kind of thing Michael Sonick: it really started, it starts with the, with the leader of your organization when dentistry, how do we become dentists?Well, you got to get good grades in school. It has nothing to do with clinical skills or building a team or being nice to people, right? it means you're good at multiple choice tests. I always say to some of my friends, you know, that are really smart.But they're not successful. I said, you know, the problem is you're too smart. you always the expression, the, uh, the A students work for the C students, you know, so it's a different skill set to build a team and it's, I have a whole chapter on hiring and how do you build a team?And we build it. First of all, you got to know what you want. And I think before you build a team, you got to figure out who you are and that sort of starts with developing a mission statement or a statement of purpose or whatever you want to call it. It starts like, well, what is it? What does your practice want to look like?does your practice want to look like someone who's just making money that just does high quality dentistry? Or does it want to look like someone who really. helps other people. So we developed our mission statement decades ago, and it's really, we've dumbed it down now. It's not really dumbed down, it's simplified.And it's really to improve the quality of patients lives. So when I hire people, I want people to be able to be similar to my mission. I want them to be able to help people. Now, I can't really train people to be nice. You know, I hire nice people. So that's, that's what I would hire you. You seem like a nice guy.No, you're, you're smiling. You're good. You connect with people. So you'd be great. You know, I would probably hire you based upon this, this podcast right now. you can really get, you know, Malcolm Gladwell, I'm sure you know, he talks about a blink, you know, it's like immediately you sort of know. So we develop our core values and I think every practice should look at their mission and their core values.And that's, that's a lot of self work and our core values are involved being servant hearted. So I want people to be servant hearted. I want them to be able to treat Patients. Well, I want them to have very high integrity. I want to be health oriented, and I want them to be teammates. I want them to be educational.So those are our five core values. So the most important ones, okay, are having integrity. That's, that's a, that's a non negotiable in our office. You know, if you don't have integrity, if you lie, if you steal, et cetera, that doesn't work. Um, and you have to be serving hearted. You have to want to serve the people.So everybody in my practice, I have 25 people in my practice. Everybody is there to serve. Okay, that's what we're there and also they should be good teammates. So we want to get along when you have 24, 25 people in the office, small office. It's not always easy, but we always talk about it. We talk about that and we're very transparent.No ambiguity, like I talked about earlier. So we're transparent and that there's a problem. we're going to bring it up and we can say, Hey, what's the problem here? Not make it personal, but talk about what the problem is. So once I find who I want, then we craft an ad and we, we interview people, but before we interview them, we get their resume, and you can tell a lot from resume, We get them to fill out a, um, employment application, you know, some basic information, but what's really important is we do something called a culture index. And not a lot of people know about this, but I do this on almost everybody in my life. What a culture index is, is, is a way that we can, I can look at somebody's personality and I look at them for seven different characteristics.Are they autonomous? Are they going to work on their own? Are they going to follow orders? Are they very social? Or are they very, are they not social? Are they very detail oriented? Something very important for dental assistant or they're not detail oriented. Do they have a sense of urgency or if they're really laid back and they'll just move at a slower pace.So those are the four major ones, but then it's like, how logical are they? I want people who are logical. Do they, are they creative? And do they have higher or lower energy? So I look at that and I'll tell you something. If I look, there's seven dots and I can look at these seven dots and I look at probably, probably look at 15 resumes and culture and disease a week.I can look at them and within about literally seven or eight seconds, I know what that person's like. Okay. I can, I don't know their integrity. I don't know if they're smart, but I know what kind of worker they're going to be. If they have the wrong culture index, they're not getting hired. And every time I don't follow the culture index, I hire the wrong person.Okay. I always try to fire it. So the culture index, the resume and the, um, appointment application. If I like the culture index and their resume, which is about one out of every 25, then they get a FaceTime interview with one of my office managers. If they like them after the FaceTime interview, they bring them in and then we do the blink and I look at them and within about three or four seconds, I know if they're a pretty good fit or not, if they know nothing about my practice, you know, if they haven't read the website, they're probably not very good.They're not curious, and they're probably not the right fit. If they don't stand up and look me in the eye and shake my hand with a firm handshake. They're not going to get hired. If they come in, they are looking terrible, disheveled, unwashed hair. If they're 15 minutes late, okay. If their fingernails are dirty and their shoes are all scuffed up, they're gone.So, I mean, it's just very quickly and it saves us a lot of time. We very rarely hire the wrong person anymore. It took me a long time to do this. And when I like, if I like them doing that blink, then the rest of my team interviews them. If they like that, they go home. Then if we like them at that point in time, we make them back for a working interview where they spend a full day with my team.And that's not for me. My team that makes the final decision. Are they a good teammate or not? We know very, very quickly. If I ever feel badly, sometimes people look great on paper and they, you know, and the other people like them, but they give me a knot in my stomach. They don't get hired. And I think, you know, that you either like it or it's a very, it's a chemical thing that happens.And once you're pretty perceptive and you become perceptive to this, and you can train yourself to become more perceptive, you start to see, because there's nothing worse than hiring the wrong person, and now they're there for four or five months. Now you got to let them go. It's stressful. their life. I'm doing somebody a favor if I don't hire them. you know, I don't want to have to hire somebody to fire them and we very rarely fire anybody. the reason people leave is because, um, usually, you know, the husband gets transferred or wife gets transferred, something like that, or, or they go back to school.We have a lot of people go back to school and, you know, better themselves. You know, I have like three or four people who went to medical school or dental school. So the hiring process is something I find very fascinating because I get to put the team together and I'm not hiring me. I'm hiring a teammates and it's like somebody doesn't work out one area.We have other jobs in the office where I can move them around to like, one of my best. One of my assistants is really social, but she's terrible with details. I mean, you know, I asked her to hand me the blue thing. She hands me the red thing. I know that about her. She's been with me for 11 years, always forgetting stuff.But she's the nicest person, and she always takes care of people who are nervous, and she'll do whatever it takes to really connect with people. She's the best connector, but she's the less detailed. So that's what we use her for, connecting with people, making people feel good. She's great, you know, and we love her.She's just a great, great human being. And I have other people that are really detailed, and really, and really persnickety. They're going to get everything right. great. Those are the people who do all my ordering and make sure everything is there. You know, so I'm not going to give my ordering to the person that's really nice, but not detail oriented and vice versa. I'm not going to put that person, uh, who's very detail oriented, not always that nice, you know, with a, with a disgruntled patient, something like that. very fascinating. How do you put the team, the teams together, stress when I have a good team. Michael Arias: you built like a, a system here to do that. You know what I mean?Especially tailored to you, or I think you can kind of like create this, uh, system and put it in literally any practice, but then they can kind of tailor to their mission statement and stuff like that. Right. and it's very strict in the sense of like, or not strict, I guess, but it's more like, Hey, this is the requirements because every, everything has to have a requirement.Right. In order to, to function well, even if you have, if you play Monopoly, right, you can't just, if I were to play Monopoly with you and I decided to do my own rules, you're going to be like, this is not fun no more. Right. I don't like doing this, but if I were to go by the rules, we can all enjoy it. And it's fun.And, uh, Michael Sonick: nobody in my life is perfect and I'm certainly not perfect. So we're all different. We all know, like my partner, I have two partners and my, partner, Ray Ma, he has a very different personality than I do, but I don't expect him to have my personality he's not a visionary.He's very good surgeon. And he's very detailed and he likes to look at numbers now. I'm good with numbers, but I don't like numbers. I don't like to look at him. I don't like to look at the pros and cons. I give it to somebody else. I make money, but I don't, do the spreadsheets. I don't even know how to use a spreadsheet.I mean, that's, that's not what my, where my brain is. So, like, we said, you know, can you teach me numbers? Yeah, I can teach you numbers. You know, if you make money. And then you have this much, this much debt, you subtract your debt from the money. What's left over is the number that you got. That's your, that's your net worth.I just really simplify it, but he's great at that. And we work out very well because we do different things. So I try to get everybody into their own lane in the practice. So my lane is very clear. You know, I'm the visionary and a marketing person and I do surgery and I try to keep the call and I try to keep to culture.Running well. So when I'm not there, because right now I only work two days a week, I work Tuesdays and Wednesdays. So the rest of my time is either teaching or, um, you know, writing which I love to do too. So I, well, I'm there Tuesday, Wednesday.So I come in Tuesday morning. I'll be frank with you. It's not the same as when I leave on Wednesday night and, you know, boxes may be out. This is here. I go, what's going on? And I just come through and they know it, they know what's coming on. I go. That's right. Dad's back in the house. Okay, get in line, man.I know it. I know it. But I buy him lunch too. And I'm real nice to him during the day, but they know exactly what I want, when I want it. last night we had a, uh, we had a meeting with a group of dentists. We do a lot of education in the office. We have a study club and last night, The other dentists were going, man, they really treat you well.they're putting a cup of coffee down for me. They're cleaning up my area. I go, yeah, they are. They are treating me well. It's not because I beat them. It's because they have certain roles to do. So do I, if I have to entertain 30 dentists, do I need to go down and make a cup of coffee at that time?Isn't my time better spent up there running that room and doing the education, doing everything else. And I make sure that they're all. They're all rewarded for that. they don't know this yet, but we do a bonus system. this month, each of my staff is getting a 2, 000 bonus because based upon what we do, I don't push them to make money because they're not, they're not on this bonus system.Like the more we do, because I don't want to do that. But you know, when we, when their office does better and we're above a certain percentage, you know, they, they get the share in It's always like a gift that they never expect, but nobody would do that.So nobody's on like a percentage there or anything like that. There are hourly employees, including my hygienist, and some people like to bonus them for doing more, but they don't have to do any selling for me. They just go in there and work. then when they work hard, you know, sometimes they get, they get rewarded.So we haven't told him that. I just found that out last night, my partner, because he doesn't. Michael Arias: That's fantastic. And it's good to do that, you know what I mean? To see the team achieve it and everything like that. Michael Sonick: Yeah, and we buy them lunch. We do a lot of nice things for the staff. We go to a Danny Meyers restaurant every year.we rent out the back room. This year we rented out the back room at Gramercy Tavern, which is an unbelievable room. And a lot of my team members have never been to New York City. They've never been to a Broadway play. You know, we'll We spend nine o'clock in the morning until probably midnight every summer, you know, taking the team to New York with four or five events, staying in great restaurants and having a really, really nice time.And so they talk about it to the patients, and then they bring back the same culture from Danny Meyer's restaurant to our office. And they know that we're running Meyer's restaurant. On the cover of my book, my blurb is Mike's deeper calling is to use hospitality gifts to make people feel better as lessons applied in a customer facing business.And it's Danny Myers. he gave me a blog top of the book, which was a big deal. I mean, that meant a lot to me. He, for me, is my role model for hospitality. And Will Guderian. Of course, I mean, you know, he's, he's phenomenal what he does, you know, we call it a wild experience.You know, he tries to do that for everybody in his, in his place. And that's how he became number one restaurant in the world. If you read his book, you know, he, the first time he was, he was invited to Europe. I think it was London. And, uh, they were going to give him an award for being one of the top 50 restaurants.He goes, yeah, great. One of the top 50, but they didn't know where he was. He was number 50. Okay, so one of the top 50, but I'm 50, it bothered him and that was the night he went back to his hotel room with his, um, partner, the chef, and he wrote down on a piece of paper because we're going to be number one, you know, within the next five years.And I think it took two years later. And then he wrote down unreasonable hospitality and that's what he wanted to do. Every time a patient comes in, I want to give them something that they're going to think about. It could be, like, if you want the best restaurants in my area, I have a list. If you want a place to walk, I have a list.If you want the top neurologist, I have that number. You want to go to hospital special surgery, you need knee replacement surgery, I have a list of doctors down there. I have a periodontist in L. A., I know who to send you to out in L. A. So, we make sure that our patients always are well taken care of, and I connect with other people that are similar.And so you end up building a network of like minded people, you know, so if you want to be great, you want to run a really successful practice, look at other successful people and ask them, how can you help me? Call me. I don't do consulting, you know, I just do teaching and, you know, lectures, that's what I don't have a consulting business.But if you have a question, send me an email, mikeatsonicdmd. com. I'm happy to give you some advice. I have it in a direct you to the right place. Oh, you're you're, you're in Idaho. I know somebody out there. That's pretty good that you can look at. You're in Columbus, Ohio. I know a great guy there that you can talk to, find other people to mentor you because great people love to mentor others.I mean, that's what you do. You like to help people. I mean, that's sort of what the core value of your business is making the people that you work with more successful. And that's a, it's a pretty cool way of living that every day I get to go to work and be the gift to my patients, which basically, you know, they always say giving is better than receiving.It is. It is. I mean, it definitely, it definitely is. it's, it's just a great, and you get paid for doing it too. I mean, we, we have a great job. We get to help people get paid for it, do clinical things, meet all these great people. I mean, you know, and improve the quality of people's lives. Yeah, I could be better than that.Michael Arias: Yeah, a thousand percent. So then where can we, cause I know right now we kind of just talked parts of the book, right? Where can we go get this book? Michael Sonick: Well, you can buy it on Amazon, so it's, uh, it's called Treating People, Not Patients. You can go to my website, which is my name, michaelsonic. com, and, uh, on my website, you can see courses that we teach.you can download videos, uh, there's a video series that, that is, uh, I think very powerful. It's three and a half hours videos that you, that are in segments, 15 minute segments. So once a week, you sit down with your team. And you look at the segment comes with a workbook, a course workbook, you can have your whole team right through the course workbook.And there's a series of questions and you get to evaluate your office. You know, there's a bunch of series in there. Like, how do patients want to be cared for? Are you good at telling a story? You know, do you do comprehensive examination? We haven't talked about that, but that being comprehensive is really important.most doctors, most dentists do not do a comprehensive examination. They look for procedures to do Most dentists are pothole fillers and they don't treat people comprehensively because they think they got to fill their book and they got to make money. Bottom line is you treat people comprehensively.Even if they don't need any treatment, they're going to refer you to other people that want the same thing. And going to be waiting around the corner to get into your office, you know, I mean, I booked until January and I don't do any. I mean, I don't do any real marketing.My marketing is all internal. I just started to do some external marketing because I have two partners, my younger one to build their practice and I was just playing around with it, and I take no insurance, so I've never taken insurance. And, uh, 4 to 7 percent of the population, dentists don't take insurance.My partner who joined me 10 years ago, wanted to take insurance to get busy. I go, no, wait, just treat people. And it took him a couple of years. He got busy. It's slower to build a practice if you don't take insurance, but you can do it, but you can't do it by being mediocre. You've got to be exceptional, not as a dentist, but as a human being to your patients, and if you want to do that, you can do that.That's a lot more fun. and my, my youngest partner, you know, she's been with me two years. She thinks no insurance either. So I'm booked. Uh, I'm booked until January. My mid range partner who's middle age, she's 40. He's booked until I don't know, he's booked like six weeks. And, uh, my youngest person, she's out on pregnancy leave now, but she's got a full schedule.not the waiting list, but she's on me when I have 2 years, but in 2 more years, you're not going to get into her schedule either. So, yeah, you know, I always say to my partner. the way, I'm an American I practice in my hometown, 200 yards from where I went to high school.Ray Ma is from, China. communist border of North Korea. Uh, Soo Jin Yoo is from, Korea, Seoul. So, I mean, you know, and I have five, six people from Europe here. I have a very international practice and it doesn't really matter. It doesn't really matter where you're from. The same principles apply.I, I said to my partner, he goes, well, you know, I can't really do what you do. Cause I'm not from Fairfield. I said, I can open up a practice in downtown Beijing and be busier than you. I said, as an American, he goes, what are you talking about? I said, because I'm going to treat people well. And the joke was, cause he's Chinese, all the Chinese patients came in and wanted to see me.Not him, I didn't realize at the time that it was like a, status to see an American dentist, as opposed to a Chinese dentist. It's like everybody in Korea wants to go to Harvard, Yeah. Yeah. Michael Arias: Gotcha. Interesting. My, my Korean Michael Sonick: partner did go to Harvard. So, Michael Arias: yeah, yeah, no, that's interesting.you're doing a lot, man. The seminars, study clubs and the book, right. And then your practice that you're running. It's a lot. So if you could, uh, one of the final pieces of advice that you can give our listeners right now, that would kind of help them move the needle towards where they want to go.Michael Sonick: first of all, I'd take two days. Go to a hotel room by yourself, or somewhere by yourself, and start to write. And write what your practice would look like, if you could do whatever you wanted. If you could take a magic wand and wave it in front of you, what would you like that to look like?And then, I mean, spend some time doing it. Do you want to be a restorative dentist? Do you want to do a lot of Invisalign? Do you want to do a multi specialty practice? Do you want to be, you know, you want to own a group of practices? Because there's so many different options. You know, if you feel like you're entrepreneurial, you want to buy practices, you don't really want to work, but you want them, and create them.And then find mentors and role models that have done that. And hang out with them. I remember when I was in my Early thirties, I said to a friend of mine, I said, in 25 years, this is what I want to do. I want to teach all over the world. I want to be well known nationally and internationally, and I want to be an educator, and I want to write articles, and I want to be well known like these people.And the people at the time were David Garber, who a lot of people know, and Frank Spear. And I said, I, that's where I that's a lofty way to be. I said, and I said, that's what I want. And so what I did was I started to meet those people. And all the well known people in our field. I know, you know, I wouldn't say they're friends of mine, but I have all their cell numbers and I talk to them all the time the sharing that goes on is really, really magical.So create a network of people. One of the things that a lot of people do today, especially your younger audience, is they do things on their own with social media and they learn from Instagram and they see other people and they text, that is a way to do it. I'm not saying it's wrong. But it's not a way to really connect with people.You don't build your practice by texting. You don't build it with social media only. it's a way to get people in front of you, but you really build it with human connectivity. All the work you do for your clients is useless if they come into a dirty office where the dentist doesn't care to them, doesn't spend the time looking in their eye, talking to them, and asking if they have any questions, and handing the business card with their cell phone number or personal email.You don't have to do that. By the way, my cell phone does not go off when a patient is calling me. They very rarely call me, but when they do, if I'm there for them to re cement a crown on it, like as I did last Sunday morning, before the patient flew off to Portugal for two weeks, because their front tooth fell out, you know, his dentist didn't, I'm a periodontist, his general dentist didn't pick up the phone, I did, and I re cemented it in with permanent cement, so he'll be okay in Portugal, and I gave him the name of a dentist I know in Lisbon, say call him if you have a problem.Giving it, not only cementing it, but give him a contact and then giving him my cell phone saying, if you're listening, the tooth falls out, call me. That's a wow experience. That's a hospitality that's over the top. And what did it cost me? I live a mile from my office. It cost me 25 minutes and a little bit of cement, and that is great marketing.Because that patient's going to be telling that story. And I said to him, I said, he goes, well, what do I leave for this? I go, nothing. He goes, nothing? What am I going to charge you? Can I make enough money for that one visit to get the marketing value? Then, not only was I there, I didn't charge him. I said, nothing.I said, you know why? I said, because you're going to be telling this story to people for the next 10 years about how nobody would call you back, but I came, your periodontist came in and re cement your tooth and gave you a cell phone number and a dentist and Lisbon. I told him exactly what I was doing for him.He happened to be a retired guy who was, who used to be in marketing himself. So I told him, and that's kind of transparency was pretty fun, you know? Yeah. Because you could say that I wasn't saying, well, oh, don't worry about, no, hey here, I'm doing it because I'm manipulating you to promote my practice and come back here.By the way, he's gonna need an implant there, so he's gonna be back in, you know, in, in and a few weeks, and I'll take care of him at that point in time. But that really gives great value to him and I, and I, by the way, I sent him a follow up letter to say, call me when you get back. Let's take a look and come up with a treatment plan.Okay? Not only did I see him, Did, did the service, gave 'em a contact number, gave 'em my cell phone. I sent them a letter. Okay, that's over the top and it's fun doing so. What do I do? Be nice to people. Be really nice to people. Connect with them. don't rush off. Be there. And the biggest way you can build your practice is when something goes wrong.Fix it. don't dismiss yourself in a part. That's a lot of younger people. I don't want this complication. Be there. If you can't fix it, find someone who can and develop relationships with those people. It's all about human connectivity and those will transform your relationships, you with everybody.Yeah. This is not about dentistry. This is just about, you know, connecting with people. Michael Arias: No, that's wonderful. Wonderful. So with that in mind, if anybody wanted to reach out to you. Call you or anything like that. Where can they reach out to you? Michael Sonick: Well, they can email me at Mike and Mike at sonic dmd. com. They can text me on my phone.Two Oh three, two Oh nine, seven Oh two nine. They can go to any of my websites, my name, michaelsonic. com. You can read my book, which I think you'll find very helpful, a lot of dentists have read it. I've had over 170 reviews from dentists from Dennis Tarnow to Christian Coachman to leaders in industry like Peter Diamandis and others.It's been really well received. Um, my goal is to get this book into every dental school so that we change the culture of how we treat people, you know, both dental and medical schools. and I'm, I'm talking to physicians as well about this. So it's my passion. I'm not hard to find. So nice, nice, Michael Arias: awesome.So guys, that's going to be in the show notes below. So definitely reach out to Michael and Michael, thank you so much for being with us. It's been a pleasure and we'll hear from you soon. Michael Sonick: Okay. Thank you, Michael. Thank you for having me.‍

In this episode Harry speaks with Frank Reig. Frank Reig is Revel's Co-Founder & CEO. He launched the company in 2018 with COO Paul Suhey, initially offering electric mopeds in Brooklyn. Since 2021, Revel has focused on expanding its EV fast charging network and all-electric rideshare service. Frank, a Columbia University graduate with an MPA in Environmental Science and Policy, also previously worked as a chef in top NYC restaurants, like Gramercy Tavern. 0:00 Intro 2:15 What is Revel? 3:00 What's the hardest part about Revel's business model? 5:30 Why Revel pivoted from mopeds to rideshare 9:25 Why did Revel go with an employee model for their drivers 13:30 How much do Revel drivers make? 21:00 How do Revel's 3 depots work for charging and storing EVs? 28:10 Why EVs and rideshare are such a great fit 29:35 Frank's thoughts on city and government EV initiatives/mandates 32:37 What's most important to more EV adoption? 38:25 Where to connect with Frank Frank's Linkedin:https://www.linkedin.com/in/frank-reig-35052454 Revel - https://gorevel.com/rideshare/rideshare

Tracy Malechek-Ezekiel is the chef and co-owner of Birdie's, an Austin, Texas, restaurant that is innovative and exciting, and by far one of our favorite meals of the year. On this episode, we speak with Tracy about her journey from cooking at Lula Cafe in Chicago to working the line at some of New York's most acclaimed places—Del Posto, Blue Hill, and Gramercy Tavern—and how she met her partner in life and business, Arjav. We talk about what excites her about restaurants and dig into some of Birdie's most popular dishes. Also, stick around for Matt's thoughts on a recent trip to Austin, Texas—featuring some of the restaurants and trucks that got him most excited, including Joe's Bakery & Coffee Shop, Distant Relatives, Franklin Barbecue, Cuantos Tacos, Birdie's, Canje, and Nido. The TASTE Texas Tour was supported by our friends at Travel Texas. Stay tuned for dispatches from Houston and San Antonio. MORE FROM TRACY MALECHEK-EZEKIEL: Food & Wine Restaurant of the Year: Birdie's [Food & Wine]Food & Wine names East Austin spot Restaurant of the Year [Austin American-Statesman] Inside Birdie's Journey [Tribeza]

Since we've got our Innovation Festival going on this week, here's a quick roundup of business and tech news: United Auto Workers (UAW) deal—the 32-hour week likely not to be a part of it UN General Assembly meets this week: there was a huge climate change protest on Sunday Ukrainian President Volodymyr Zelenskyy's visit with President Biden: to ask for help on a 10-point peace proposal and address the food security crisis Drew Barrymore apologized for her decision to resume production despite the ongoing Writers Guild of America strike and reversed her decision TikTok Shop is the latest social media platform to pivot to e-commerce Orcas are attacking people now . . . ? Or still. But now it might not just be playing and could be actual hunting And then we chatted with Chip Wade, CEO of Union Square Hospitality Group. He told us how he grew up in the hospitality industry and his tips for staying cool in a hot kitchen. USHG operates Gramercy Tavern, Union Square Cafe, and Blue Smoke, among other restaurants.

Nick mautone is a hospitality guru, author, former manager partner of Gramercy Tavern, and father of 2. This was a fun episode covering a lot of different topics. Especially if you love the hospitality industry! We talk about: 0045 background in hospitality  250 real life bar-rescue 430 how your career informs how you parent and vice versa 600 being more conscious of how you respond 715 juggling work travel with family life 950 the importance of communication 1035 self care tips 1232 supporting your mental health 1400 meditation 1630 the bear, and angst and anger amongst chefs 1738 would you encouraging your kids to go into the hospitality industry? 1930 hospitality during covid 2218  publishing books and finding the time to write 2518 advice for breaking into hospitality industry 2650 best advice you've ever received 2757 advice for former self 2922 best cocktail and appetizer to serve at a party 3200 advice for new dad EPISODE LINKS: nickmautone.com https://www.linkedin.com/in/nickmautone/ nick@mautone-enterprises.com instagram @nickmautone substack SHOW LINKS: contact: successfulworkingparents@gmail.com Website: https://workingparentspod.carrd.co/ Musical credit: Hippie Beatnix (ID 1913) by Lobo Loco CC-by-nc-nd

Danny Meyer is a restaurateur and the founder of Union Square Hospitality Group. His claim to fame includes Union Square Cafe, Gramercy Tavern, Shake Shack and other iconic dining institutions.  In this episode, Danny shares with us about what he calls “Enlightened Hospitality” and the importance of how you make your customers feel. This is part 2 of our interview with Danny Meyer. You can Check out Part 1 of this conversation here or watch the full interview on our Youtube channel.    Key Points: Leading with Generosity  Scaling to multiple restaurants Making a place for people to grow Resources/Links:  Union Square Hospitality Group Podcast Website  The Entrepreneur's Studio is powered by Heartland. Making every day work better. 

Brought to you by Eight Sleep's Pod Cover sleeping solution for dynamic cooling and heating, Athletic Greens's AG1 all-in-one nutritional supplement, and LinkedIn Marketing Solutions marketing platform with 900M+ users.Danny Meyer (@dhmeyer) is the founder and chairman of Union Square Hospitality Group (USHG), which comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG also founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. Danny is the author of the New York Times bestseller Setting the Table, which articulates a set of signature business and life principles that translate to a wide range of industries. He is the recipient of the 2017 Julia Child Award and was named by Time magazine as one of 2015's 100 most influential people. Danny and USHG's restaurants and individuals together have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur in 2005.Please enjoy!This episode is brought to you by LinkedIn Marketing Solutions, the go-to tool for B2B marketers and advertisers who want to drive brand awareness, generate leads, or build long-term relationships that result in real business impact.With a community of more than 900 million professionals, LinkedIn is gigantic, but it can be hyper-specific. You have access to a diverse group of people all searching for things they need to grow professionally. LinkedIn has the marketing tools to help you target your customers with precision, right down to job title, company name, industry, etc. To redeem your free $100 LinkedIn ad credit and launch your first campaign, go to LinkedIn.com/TFS!*This episode is also brought to you by Athletic Greens. I get asked all the time, “If you could use only one supplement, what would it be?” My answer is usually AG1 by Athletic Greens, my all-in-one nutritional insurance. I recommended it in The 4-Hour Body in 2010 and did not get paid to do so. I do my best with nutrient-dense meals, of course, but AG further covers my bases with vitamins, minerals, and whole-food-sourced micronutrients that support gut health and the immune system. Right now, Athletic Greens is offering you their Vitamin D Liquid Formula free with your first subscription purchase—a vital nutrient for a strong immune system and strong bones. Visit AthleticGreens.com/Tim to claim this special offer today and receive the free Vitamin D Liquid Formula (and 5 free travel packs) with your first subscription purchase! That's up to a one-year supply of Vitamin D as added value when you try their delicious and comprehensive all-in-one daily greens product.*This episode is also brought to you by Eight Sleep! Eight Sleep's Pod Cover is the easiest and fastest way to sleep at the perfect temperature. It pairs dynamic cooling and heating with biometric tracking to offer the most advanced (and user-friendly) solution on the market. Simply add the Pod Cover to your current mattress and start sleeping as cool as 55°F or as hot as 110°F. It also splits your bed in half, so your partner can choose a totally different temperature.Go to EightSleep.com/Tim and save $250 on the Eight Sleep Pod Cover. Eight Sleep currently ships within the USA, Canada, the UK, select countries in the EU, and Australia.*For show notes and past guests on The Tim Ferriss Show, please visit tim.blog/podcast.For deals from sponsors of The Tim Ferriss Show, please visit tim.blog/podcast-sponsorsSign up for Tim's email newsletter (5-Bullet Friday) at tim.blog/friday.For transcripts of episodes, go to tim.blog/transcripts.Discover Tim's books: tim.blog/books.Follow Tim:Twitter: twitter.com/tferriss Instagram: instagram.com/timferrissYouTube: youtube.com/timferrissFacebook: facebook.com/timferriss LinkedIn: linkedin.com/in/timferrissPast guests on The Tim Ferriss Show include Jerry Seinfeld, Hugh Jackman, Dr. Jane Goodall, LeBron James, Kevin Hart, Doris Kearns Goodwin, Jamie Foxx, Matthew McConaughey, Esther Perel, Elizabeth Gilbert, Terry Crews, Sia, Yuval Noah Harari, Malcolm Gladwell, Madeleine Albright, Cheryl Strayed, Jim Collins, Mary Karr, Maria Popova, Sam Harris, Michael Phelps, Bob Iger, Edward Norton, Arnold Schwarzenegger, Neil Strauss, Ken Burns, Maria Sharapova, Marc Andreessen, Neil Gaiman, Neil de Grasse Tyson, Jocko Willink, Daniel Ek, Kelly Slater, Dr. Peter Attia, Seth Godin, Howard Marks, Dr. Brené Brown, Eric Schmidt, Michael Lewis, Joe Gebbia, Michael Pollan, Dr. Jordan Peterson, Vince Vaughn, Brian Koppelman, Ramit Sethi, Dax Shepard, Tony Robbins, Jim Dethmer, Dan Harris, Ray Dalio, Naval Ravikant, Vitalik Buterin, Elizabeth Lesser, Amanda Palmer, Katie Haun, Sir Richard Branson, Chuck Palahniuk, Arianna Huffington, Reid Hoffman, Bill Burr, Whitney Cummings, Rick Rubin, Dr. Vivek Murthy, Darren Aronofsky, Margaret Atwood, Mark Zuckerberg, Peter Thiel, Dr. Gabor Maté, Anne Lamott, Sarah Silverman, Dr. Andrew Huberman, and many more.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

“Business, like life, is all about how you make people feel. It's that simple, and it's that hard.” —Danny Meyer, Setting the Table Danny Meyer is a famous restauranteur responsible for founding some of my favorite spots, including Gramercy Tavern, Eleven Madison Park, and the popular Shake Shack chain. He pioneered the philosophy of “enlightened hospitality.” That's the thing about engineering surprise and delight moments in your business. Like the example I share in this episode, while they may seem small or spontaneous, the best ones have intention and strong systems behind them. It's not hard to design a system to do this repeatedly and consistently for the people you love working with, encouraging more word of mouth referrals in the process, and reducing your reliance on marketing strategies that don't align. Today I'm sharing some examples of small gifts that make a big impact and leave a lasting impression on the people and clients you care most about.

Danny Meyer is a restaurateur and the founder of Union Square Hospitality Group. His claim to fame includes Union Square Cafe, Gramercy Tavern, Shake Shack and other iconic dining institutions.  In this episode, Danny guides us from his food-obsessed youth and how he almost missed the lifestyle and career of his dreams by not following his passion. His inspiring story highlights the importance of following the spark to discover the best path for you.  This is Part One of our interview with Danny Meyer.    Key Points: The surprise discovery of food as a career path  Going against the grain to do what you love The five steps to “finding the magic.”   Resources/Links:  Union Square Hospitality Group Watch the full interview with Danny Meyer on our Youtube channel. The Entrepreneur's Studio is powered by Heartland. Providing nearly 1 million entrepreneurs with the technology to make money, move money, manage employees and engage customers. 

Born and raised in St. Louis, Missouri, Danny Meyer grew up in a family that relished great food and hospitality. Thanks to his father's travel business, which designed custom European trips, Danny spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality.Thirty years later, Danny's Union Square Hospitality Group (USHG) comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. USHG also offers large-scale event services, foodservice solutions for public and private institutions, industry consulting, and educational programming.Under Danny's leadership, USHG is renowned not only for its acclaimed restaurants but also for its distinctive and celebrated culture of Enlightened Hospitality. This guiding principle of prioritizing employees first and foremost has driven and shaped USHG's ongoing evolution from a small group of restaurants into a multi-faceted hospitality organization.Danny and USHG's diverse ventures have added to the hospitality dialogue in many contexts including dining options in museums, sports arenas, and cultural institutions, as well as prescient investments in burgeoning neighborhoods.Danny's groundbreaking business book, Setting the Table (HarperCollins, 2006), a New York Times Bestseller, articulates a set of signature business and life principles that translate to a wide range of industries. A celebrated speaker and educator, Danny has set industry standards in areas such as hiring practices, innovative leadership, and corporate responsibility and addresses a wide range of audiences on such topics around the country.Danny has been generously recognized for his leadership, business achievements, and humanitarianism, including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list, the 2012 Aspen Institute Preston Robert Tisch Award in Civic Leadership, the 2011 NYU Lewis Rudin Award for Exemplary Service to New York City, and the 2000 IFMA Gold Plate Award. Together, Danny and USHG's restaurants and individuals have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur (2005) and Who's Who of Food and Beverage in America (1996).Danny and his wife, Audrey, live in New York City and have four children.In this episode, Michael and Danny discuss how to build a company culture, tips for working in the service industry, and why you should never ask someone “How are you?”

Cherry Bombe has a brand new podcast and we're sharing the debut episode. The show is called She's My Cherry Pie and it's hosted by Jessie Sheehan, the author and recipe developer. Each week, Jessie talks to world-class bakers and pastry chefs about their lives, careers, and signature bakes. Jessie's first guest is Claudia Fleming, the influential pastry chef and executive director of Daily Provisions. When Claudia put a chocolate-caramel tart on the menu of NYC's Gramercy Tavern in the 1990s, she had no idea her creation would become one of the most copied restaurant desserts around. Want to bake along? Click here for Claudia's chocolate caramel tart recipe from her newest cookbook, Delectable. Thank you to Le Creuset and California Prunes for supporting She's My Cherry Pie. She's My Cherry Pie is a production of the Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past transcripts here. Want to come to Cherry Bombe's Jubilee on April 15th in NYC? Get your ticket here.More on Jessie: Instagram, her Snackable Bakes cookbookMore on Claudia: Instagram, her cookbooks Delectable and The Last Course, Daily Provisions

Welcome to the debut episode of She's My Cherry Pie, a baking podcast hosted by Jessie Sheehan. In our first episode, Jessie interviews Claudia Fleming, the influential pastry chef and executive director of Daily Provisions. When Claudia put a chocolate caramel tart on the menu of NYC's Gramercy Tavern in the 1990s, she had no idea her creation would become one of the most copied restaurant desserts around. Learn about the inspiration behind the tart and get all of Claudia's tips and tricks, from achieving the perfect “Irish setter brown” for your caramel to ensuring you have a “skating-rink shine” on your ganache. Click here for Claudia's chocolate caramel tart recipe from Delectable.Thank you to Le Creuset and California Prunes for supporting our show. She's My Cherry Pie is a production of The Cherry Bombe Podcast Network. Our podcast is recorded at CityVox Studio in Manhattan. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Claudia: Instagram, her cookbooks Delectable and The Last Course

Tom Colicchio was a co-founder of Bravo's wildly popular, Top Chef reality-tv show. He's also the chef and owner of Crafted Hospitality, which currently includes New York's Craft, Temple Court and Vallata; Long Island's Small Batch; Craft Los Angeles; and Heritage Steak and Craftsteak in Las Vegas – and also ‘wichcraft – a premier sandwich and salad joint in New York.  Born in Elizabeth, New Jersey, Tom made his New York cooking debut at New York restaurants The Quilted Giraffe, Gotham Bar & Grill and Gramercy Tavern before opening Craft in 2001. In an effort to broaden his long-standing activism around food issues, Tom served as an executive producer to his wife, Lori Silverbush's 2013 documentary “A Place at the Table” about the underlying causes of hunger in the United States. He has been a mainstay in our nation's capital in the years since. Tom has established himself as the leading “Citizen Chef” advocating for a food system that values access, affordability and nutrition over corporate interests. In 2020, Tom took this to the airwaves with a podcast of his own called, Citizen Chef, which features conversations with lawmakers, journalists and food producers and connects the dots of how our food system really works.In response to the COVID-19 pandemic Tom co-founded the Independent Restaurant Coalition, and was instrumental in the passage of the American Rescue Act. Tom lives in Brooklyn with his wife Lori and their three sons. When he's not in the kitchen, he can be found tending to his garden on the North Fork of Long Island, enjoying a day of fishing or playing guitar.Final note here today, we're thrilled to be partnering on content and inspiration with the support of The Magic Canoe, another terrific storytelling vehicle here in Salmon Nation. Head over to magic canoe.net to learn more.

Read the entire Distillation of Danny Meyer HERE Also checkout past Dillations of people like Michael Jordan, Bob Iger, Josh Waitzkin & many more by CLICKING HERE Danny Meyer is the Founder & Executive Chairman of Union Square Hospitality Group and a lifelong restaurateur. Danny grew up in a family that relished great food and hospitality. Thanks to his father's travel business, which designed custom European trips, Danny spent much of his childhood eating, visiting near and far-off places, and sowing the seeds for his future passion. In 1985, at the age of 27, Danny opened his first restaurant, Union Square Cafe, launching what would become a lifelong career in hospitality.  Thirty years later, Danny's Union Square Hospitality Group (USHG) comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, which became a public company in 2015. Under Danny's leadership, USHG is renowned not only for its acclaimed restaurants but also for its distinctive and celebrated culture of Enlightened Hospitality. This guiding principle of prioritizing employees first and foremost has driven and shaped USHG's ongoing evolution from a small group of restaurants into a multi-faceted hospitality organization. Danny and USHG's diverse ventures have added to the hospitality dialogue in many contexts including dining options in museums, sports arenas, and cultural institutions, as well as prescient investments in burgeoning neighborhoods.  Danny has been generously recognized for his leadership, business achievements, and humanitarianism, including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list, the 2012 Aspen Institute Preston Robert Tisch Award in Civic Leadership, the 2011 NYU Lewis Rudin Award for Exemplary Service to New York City, and the 2000 IFMA Gold Plate Award. Together, Danny and USHG's restaurants and individuals have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur (2005) and Who's Who of Food and Beverage in America (1996)  This Distillation will unpack the signature business and life principles that translate to a wide range of industries that I've learned from Danny over the years. The main themes being unpacked are:  Understanding the importance of Hospitality for every business.  The never ending pursuit of excellence.  The keys to leadership and the ways to develop other leaders.  The essential frameworks and practices for hiring & building culture.  How to use mistakes to your advantage.  You Unleashed Course  50% off You Unleashed is an online personal development course created by Sean DeLaney after spending years working with an interviewing high achievers.The online course that helps you ‘Unleash your potential'! You Unleashed teaches you the MINDSETS, ROUTINES and BEHAVIORS you need to unleash your potential and discover what you're capable of. You know you're capable of more and want to bring out that untapped potential inside of you. We teach you how. Enroll Today for only $99!- Click Here Subscribe to my Momentum Monday Newsletter Connect with us! Whatgotyouthere TikTok YouTube Twitter Instagram 

Sitting high atop a hill with a view of the scrubby brush and low oaks of the rolling landscape of Central Texas, Southold Farm + Cellar seems a long way from Long Island, NY. But less than 10 years ago, that's where this winery was located, with wines from winemaker Regan Meador filling the glasses of New York City and getting celebrated in hotspots ranging from Gramercy Tavern to Roberta's in Brooklyn. After repeated zoning struggles, Regan and his wife and co-owner Carey, relocated the operation out to Fredericksburg, TX, and Regan, a Texas native, began learning how to graft his thoughtful style of winemaking with what nature hands out in this region. What has resulted is some of the most exciting wine to come out of the state yet, interpreting the unique landscape, soil, and weather conditions into a sense of place in every sip. It's dynamic, it's interesting, and of course delicious to drink.

Meg protests inequity in the art world with the Guerrilla Girls. Jessica orders for the table at Danny Meyer's groundbreaking Union Square Café.

This week, host Colbert Cannon is joined by iconic restaurateur Danny Meyer, the founder and Executive Chairman of Union Square Hospitality Group behind notable dining concepts including Shake Shack, Union Square Cafe and Gramercy Tavern. Danny shares how a series of people and events, from a discerning uncle who turned Danny away from pursuing law school to a close friend who connected him to his first restaurant job, led him to the business of good food – and even better hospitality. We hear how Danny brings that ethos to every team he leads and shares his tips for creating a company culture of belonging that extends to the customer. We also find out how his groundbreaking, global fast-casual concept Shake Shake started as a hotdog cart in Madison Square Park as part of a broader revitalization plan for the public green space – plus, why fast-casual and Michelin-star restaurants aren't that different. Learn more about Danny Meyer's tenure at Union Square Hospitality Group here. Watch The Bear, Colbert's Best Idea for this week, here. And check out Danny's impromptu recommendation, the Swedish TV seriesThe Restaurant, here.