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3 episodes with maialino
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3 episodes with maialino
2 episodes with maialino
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3 episodes with maialino
3 episodes with maialino
Jimmy has a chat with Jorge Gaviria- founder of Masienda and author of " Masa". They discuss all things corn, including corn beers that Jorge has collaborated on at Peekskill Brewing and Roberta's.Jorge Gaviria is the founder of Masienda, the fastest-growing masa brand in the country. Before founding his company in 2014, Jorge trained at top restaurants, including Danny Meyer's Maialino and Blue Hill at Stone Barns. He has been recognized by top international press outlets for his work and was awarded Forbes “30 Under 30” for food and wine and named one of Food & Wine's “Game Changers” of the culinary industry. His James Beard-nominated, bestselling cookbook MASA: Techniques, Recipes, and Reflections on a Timeless Staple has been praised as a best cookbook of 2022 by Los Angeles Times, Food & Wine, The Washington Post, NPR and more. He lives in Los Angeles with his wife, daughters, and dog, Reuben.
In questo episodio entriamo nel cuore della Valtellina, esplorando il vitigno simbolo della Lombardia: il Nebbiolo, noto localmente come Chiavennasca. Il vino protagonista è il Valtellina Superiore Sassella "Rocce Rosse" 2016 prodotto dalla storica Cantina Arpepe. Questa azienda vanta oltre 150 anni di esperienza e si distingue per il suo approccio innovativo e rispettoso della tradizione vitivinicola.
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/
Send us a Text Message.Kimberly's unconditional desire to self educate lured her across the world to work as a cellar hand in Australia. She then jumped off to Napa to catch one more harvest that year before she landed at Hedges Family Estate in Washington. Countless flights and memorable conversations about the world of wines drew Kimberly back to restaurants. She has worked in the best of the best in New York—storied places such as Terroir, Hearth, Marseille, Café D'Alsace, Maialino, Marta and Blue Hill at Stone Barns. Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.
C'era una volta un maialino di nome Pumba che col suo amore ha cambiato la vita di tante persone. Sembra una favola ma è la storia vera di questo piccolo animale, nato con una malattia genetica, che nella sua breve vita è riuscito a dare a centinaia di migliaia di persone una prospettiva diversa su un animale - il maiale - che normalmente consideriamo solo per fini alimentari. Ora la sua storia è diventata un libro. Ospiti i due padroni di Pumba, Charley e Anna, ormai star dei social con quasi 400mila follower, incontrati al Book Pride di Milano.
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.
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?”
Età consigliata: 4+Le tre principesse avevano promesso al padre di non entrare mai nella stanza dopo l'ala est... ma, siccome erano disobbedienti e molto annoiate, lo fecero lo stesso, scoprendo che le prime due figlie avrebbero sposato dei ricchi principi provenienti dall'Oriente e dall'Occidente… mentre la figlia più piccola era destinata a sposare un ricco MAIALINO proveniente dalle Terre del Nord! Una storia dalla tradizione rumena, tradotta e riadattata dalla versione di Andrew Lang.Disponibile anche in versione video leggi e ascolta sul nostro canale YouTube.Visita e segui la nostra pagina instagram @lestoriedelgattoblu_!Credits layout & cover vectors: freepik - www.freepik.comMusics by: TommyMutiu, DaddysMusic, AleXZavesa, Music Unlimited, Muzaproduction, Jon_Nathan - www.pixabay.comCopyright 2023 © Le Storie del Gatto BluCopyright 2023 © Silvia Festa
Joined by our good friend Lindsay Gulics (Senior Brand Development Manager BCS), we dive into all things Barrell Craft Spirits. Lindsay Gulics has been moving through the wine, spirits, cocktail, and restaurant world since 2008, beginning at Osteria Morini and Due Mari in NJ while she was earning her degree in English Literature. Since moving to New York City in 2013, Lindsay has worked in the cellar, behind the bar, and as a sommelier for some of New York's top restaurants Including Locanda Verde, L'Apicio, Maialino, Little Park, and NIX. She then moved to the William Vale Hotel in Brooklyn, where she oversaw beverage management throughout the building.Barrell Craft Spirits hired Lindsay in 2020 to oversee Brand Development in Metro New York and New Jersey. She now covers the Mid-Atlantic region.Pours of the Day: Dovetail, Gray Label Dovetail, Vantage, Stellum Rye"4 Weeks of Whiskey" is going strong on our instagram! If you have not already, head over to enter this weeks giveaway, as well as the month long giveaway for a bottle of Weller 12! Cheers!
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
Chase Sinzer has been around…in a good way. He has worked with Union Sq Hospitality Group at Maialino, with John Fraser at Narcissa, David Chang at Momofuko Ko where he met now chef/partner Joshua Pinsky, and received 2 Michelin stars. Chase hit the west coast at Michael's in Santa Monica, and Caesar Ramirez's Chef's Table at Brooklyn Fare and did a little retail at Crush Wine, both in NYC. Chase Sinzer and Joshua Pinsky followed on a plan and fulfilled a dream opening Claud, a European restaurant and wine bar in the East Village, to overwhelming critical acclaim this past summer. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.
Radioimmaginaria MilanoPodcastCiao a tutti milanesi e giargiana! Qui Radioimmaginaria Milano, pronta a parlare delle serie tv della Marvel e a raccontarvi una storia sulla nostra amata città. Restate connessi! radioimmaginaria.it
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. On this episode of What's Burning, Danny Meyer's chat with Host Mitchell Davis includes conversation around hospitality as the most potent business input, relying on one's "north star", and managing through uncertain times.
Apreciando os sabores dos sanduíches da cidade, Patrícia Ferraz fala sobre as opções disponíveis no Maialino Panino, um restaurante italiano, com produtos totalmente artesanais e que funciona via Delivery. See omnystudio.com/listener for privacy information.
Danny Meyer shares how to deliver outstanding hospitality, how he thinks restaurants will be different post pandemic and what continues to get him excited each day.Danny is the founder and CEO of Union Square Hospitality Group, which comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, Shake Shack, The Modern, Maialino, and many more. Danny and USHG's restaurants have won an unprecedented 28 James Beard Awards, including Outstanding Restaurateur, several three Michelin stars, and a Julia Child Award. He has also been recognized by Who's Who of Food and Beverage in America and TIME 100 “Most Influential People”. ”You may think, as I once did, that I'm primarily in the business of serving good food. Actually, though, food is secondary to something that matters even more. In the end, what's most meaningful is creating positive, uplifting outcomes for human experiences and human relationships. Business, like life, is all about how you make people feel. It's that simple, and it's that hard.”This podcast is available on all major podcast streaming platforms. Did you enjoy this episode? Consider leaving a review on Apple Podcasts. Receive updates on upcoming guests and more in our weekly e-mail newsletter. Subscribe today at www.3takeaways.com.
Referenced in this episode:Salt + Spine Podcast (listen to the show)Nik Sharma's Spicy Chocolate Chip–Hazelnut Cookies (recipe)Genius-Hunter Extra Credit: Read our very best, Best of List Food52 Cookbooks of 2021Hear Kristen's interview on Salt + Spine Building a Genius Dessert Cookbook with Food52's Pastry-toting Kristen MigloreBrian's favorite cake to have on his birthday! Maialino's Olive Oil Cake -- Lemon Version (recipe)Bonus! Even more stocking stuffer ideas: Bonnie Slotnick Cookbooks and Kitchen Art's and Letters for great vintage and hard to find cookbooksHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.
La parola per incoraggiare la tua vita è PANCETTA, quella che doveva donare un maialino per aiutare un ristorante.
Você sabia que o item mais pedido atualmente nos aplicativos de delivery são os sanduíches? Patrícia Ferraz fala sobre os italianos do Il Maialino e destaca os diferenciais. See omnystudio.com/listener for privacy information.
Podcast: The Knowledge Project with Shane Parrish (LS 68 · TOP 0.05% what is this?)Episode: #115 Danny Meyer: Hospitality and HumanityPub date: 2021-07-13Celebrated restaurateur Danny Meyer discusses the intersection between hospitality and humanity, and why we are all in the hospitality business regardless of where we work. Meyer defines hospitality and how to deliver it with every interaction, how we can scale a feeling, hiring great people and when to let them go, and so much more. Meyer is the Chief Executive Officer of the Union Square Hospitality Group, which comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, and Maialino. In 2004 Meyer and USHG founded the wildly popular Shake Shack, a New York fast-casual restaurant chain that has since grown to more than 250 locations around the world. Go Premium: Members get early access, ad-free episodes, hand-edited transcripts, searchable transcripts, member-only episodes, and more. https://fs.blog/membership/ Every Sunday our newsletter shares timeless insights and ideas that you can use at work and home. Add it to your inbox:https://fs.blog/newsletter/ Follow Shane on Twitter at: https://twitter.com/ShaneAParrishThe podcast and artwork embedded on this page are from Farnam Street, which is the property of its owner and not affiliated with or endorsed by Listen Notes, Inc.
We have a very special episode to share with you all, featuring the one and only Danny Meyer. We had the pleasure of hosting Danny (virtually) in our offices for a fireside chat with our CEO, Jordan Boesch. Danny went over his career, philosophy on hiring for his teams, the state of the restaurant industry, the early days of restaurant technology, and answered some questions from our team. It's an episode that you don't want to miss. We hope you enjoy it as much as we did.About Danny MeyerBorn 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.About 7shifts7shifts is a team management platform designed for restaurants. We help managers and operators spend less time and effort scheduling their staff, reduce their monthly labor costs and streamline team communication. The result is simplified labor management, one shift at a time.
We have a very special episode to share with you all, featuring the one and only Danny Meyer. We had the pleasure of hosting Danny (virtually) in our offices for a fireside chat with our CEO, Jordan Boesch. Danny went over his career, philosophy on hiring for his teams, the state of the restaurant industry, the early days of restaurant technology, and answered some questions from our team. It's an episode that you don't want to miss. We hope you enjoy it as much as we did. About Danny Meyer 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. About 7shifts 7shifts is a team management platform designed for restaurants. We help managers and operators spend less time and effort scheduling their staff, reduce their monthly labor costs and streamline team communication. The result is simplified labor management, one shift at a time.
Knowledge Project Podcast Notes Key Takeaways “We are all in the Hospitality business”-Danny MeyerEveryone succeeds when your stakeholders are rooting for your success. That's the general definition of hospitalityWhen technical skills today are so easily copied, emotional skills are the things that add more value to company culture to differentiate a candidate6 emotional skills for hiring: optimistic kindness, intellectual curiosity, work ethic, empathy, self-awareness, and integrity“Mistakes are the greatest renewable resource”– Danny Meyer5 ‘A's of mistake making: Aware – Acknowledge – Apologize – Act – Apply additional generosityThe location tells you what the restaurant should be. Don't let the restaurant tell the location what to beAlso defines if a particular restaurant can or should be scaledA balance between customization and consistency is valuable to long-term, scaled, and diversified growthRead the full notes @ podcastnotes.org Celebrated restaurateur Danny Meyer discusses the intersection between hospitality and humanity, and why we're all invested in the hospitality business. In this episode we define hospitality and how to deliver it the right way, how to scale a feeling, whether Meyer is a bricklayer or a mason, hiring great people, why restaurants that survive more than one year still sometimes fail, and so much more. Meyer is the Chief Executive Officer of the Union Square Hospitality Group, which comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, and Maialino. In 2004 Meyer and USHG founded the wildly popular Shake Shack, a New York fast casual restaurant chain that has since grown to more than 250 locations around the world. Go Premium: Members get early access, ad-free episodes, hand-edited transcripts, searchable transcripts, member only episodes, and more. https://fs.blog/knowledge-project-premium/ Every Sunday our newsletter shares timeless insights and ideas that you can use at work and home. Add it to your inbox: https://fs.blog/newsletter/ Follow Shane on twitter at: https://twitter.com/ShaneAParrish
Knowledge Project Podcast Notes Key Takeaways “We are all in the Hospitality business”-Danny MeyerEveryone succeeds when your stakeholders are rooting for your success. That's the general definition of hospitalityWhen technical skills today are so easily copied, emotional skills are the things that add more value to company culture to differentiate a candidate6 emotional skills for hiring: optimistic kindness, intellectual curiosity, work ethic, empathy, self-awareness, and integrity“Mistakes are the greatest renewable resource”– Danny Meyer5 ‘A's of mistake making: Aware – Acknowledge – Apologize – Act – Apply additional generosityThe location tells you what the restaurant should be. Don't let the restaurant tell the location what to beAlso defines if a particular restaurant can or should be scaledA balance between customization and consistency is valuable to long-term, scaled, and diversified growthRead the full notes @ podcastnotes.org Celebrated restaurateur Danny Meyer discusses the intersection between hospitality and humanity, and why we're all invested in the hospitality business. In this episode we define hospitality and how to deliver it the right way, how to scale a feeling, whether Meyer is a bricklayer or a mason, hiring great people, why restaurants that survive more than one year still sometimes fail, and so much more. Meyer is the Chief Executive Officer of the Union Square Hospitality Group, which comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, and Maialino. In 2004 Meyer and USHG founded the wildly popular Shake Shack, a New York fast casual restaurant chain that has since grown to more than 250 locations around the world. Go Premium: Members get early access, ad-free episodes, hand-edited transcripts, searchable transcripts, member only episodes, and more. https://fs.blog/knowledge-project-premium/ Every Sunday our newsletter shares timeless insights and ideas that you can use at work and home. Add it to your inbox: https://fs.blog/newsletter/ Follow Shane on twitter at: https://twitter.com/ShaneAParrish
Celebrated restaurateur Danny Meyer discusses the intersection between hospitality and humanity, and why we're all invested in the hospitality business. In this episode we define hospitality and how to deliver it the right way, how to scale a feeling, whether Meyer is a bricklayer or a mason, hiring great people, why restaurants that survive more than one year still sometimes fail, and so much more. Meyer is the Chief Executive Officer of the Union Square Hospitality Group, which comprises some of New York's most beloved and acclaimed restaurants, including Gramercy Tavern, The Modern, and Maialino. In 2004 Meyer and USHG founded the wildly popular Shake Shack, a New York fast casual restaurant chain that has since grown to more than 250 locations around the world. Go Premium: Members get early access, ad-free episodes, hand-edited transcripts, searchable transcripts, member only episodes, and more. https://fs.blog/knowledge-project-premium/ Every Sunday our newsletter shares timeless insights and ideas that you can use at work and home. Add it to your inbox: https://fs.blog/newsletter/ Follow Shane on twitter at: https://twitter.com/ShaneAParrish
On STYLE PHILOSOPHERS Episode 6, Host Michael Perris explores “The Style of Cocktails,” with special guest pro mixologist REBECCA PINNELL, aka “The Cocktail Evangelist.” Get ready to shake things up for this special summer episode of STYLE PHILOSOPHERS where Host Michael Perris chats with San Francisco pro mixologist and educator REBECCA PINNELL, who shares her deep knowledge of spirits and discusses the style of cocktails, as well as the science, discipline and history behind them. Rebecca also mixes up a special seasonal cocktail for us live on the air! (go to the Style Philosophers page on jasoncharles.net for the exclusive recipe) REBECCA PINNELL began her career in hospitality over 15 years ago and has been a mixologist and educator since 2014. Her career truly began to flourish in NYC where she worked at Barbuto, The Red Cat, Maialino, and Dante. In 2018 she moved to San Francisco to open Bon Voyage! where she was the Bar Manager. For more information about Rebecca's cocktail classes and events, special recipes and more, visit www.rebeccapinnell.com and follow her @rebeccascocktailclasses on Instagram Subscribe and check out previous episodes of STYLE PHILOSOPHERS with marketing expert and style industry vet MICHAEL PERRIS and his fabulous guests, wherever you get your podcasts and live & direct on jasoncharles.net Podcast Network, and follow them @stylephilosophers on Instagram and Facebook. STYLE PHILOSOPHERS is sponsored by THE BUBBLE COLLECTION, A collection of lifestyle fragrances created around bubbles we choose to live in … break out of … or connect to. … The Bubble Collection is ageless, genderless and boundless and will rise up taking you on a fragrance journey … For more information about THE BUBBLE COLLECTION go to www.thebubblecollection.com and follow them on Instagram @thebubblecollection See omnystudio.com/listener for privacy information.
Revered Pastry Chef Claudia Fleming made her name at Gramercy Tavern, the landmark New York City restaurant, in the 1990s with her stripped-down, seasonal desserts. Her cookbook, "The Last Course," was published in 2001 and it became such a cult classic, it was reprinted in 2019. Fans could later find Claudia at the North Fork Table & Inn, which she opened with her husband Gerry Hayden in the heart of Long Island farm and wine country. She sold the inn last year. Now, Claudia is back in New York City with an exciting job: corporate pastry director of Union Square Hospitality Group. She is in charge of mentoring and hiring the next generation of pastry chefs at the organization, which includes The Modern, Maialino, Daily Provisions, and her original home, Gramercy Tavern. Claudia joins us to tell us all about her new gig, what she's looking for in a pastry chef, the ingredients she's loving, and her thoughts on today's pastry scene. Don't miss her chat with host Kerry Diamond. Thank you to Bouvet Ladubay sparkling wine for supporting this episode. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center.
Você sabia que o item mais pedido atualmente nos aplicativos de delivery são os sanduíches? Patrícia Ferraz fala sobre os italianos do Il Maialino e destaca os diferenciais. See omnystudio.com/listener for privacy information.
Il Maialino Verde ai tempi del Covid 19, ci racconta tutto Giangy - Intervista integrale
Notiziario Veg. Sara della Fattoria di Nonno Peppino e Giangy del Maialino verde ci raccontano le loro difficoltà per lo speciale I RIFUGI AI TEMPI DEL COVID19. Parleremo poi di come il delfinario di Rimini si trasformerà in un ospedale per le tartarughe. Andremo idealmente in Thailandia dove 78 elefanti sono stati lasciati liberi per sempre e poi torniamo poi in patria, la Regione Lombardia, anche con il dramma coronavirus, pensa alla caccia alla volpe. Per finire una decisa presa di posizione di Luis Hamilton contro zoo e circhi.
Daniel Meyer is a New York City restaurateur and the Chief Executive Officer of the Union Square Hospitality Group (USHG).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.
Il Natale del consigliere è il racconto più romantico tra quelli dedicati al Natale, quello in cui un uomo che ha fatto fortuna torna sull’isola e più si avvicina più si rende conto della sua solitudine, che lo riporterà a cercare una sua vecchia amata, ora vedova e piena di figli, per investire sul suo futuro e sul proprio.
Il vecchio Moisè racconta la storia di un giovane pastorello e delle notti di Natale trascorse in una grotta a vegliare il gregge, mentre la sua famiglia festeggia al caldo. Il furto di un maialino e una gran paura si trasformeranno nell’aneddoto divertente che racconterà molti anni dopo.
Caratterizzato da una grande tenerezza, racconta di due povere famiglie, vicine, che vivono entrambe un Natale diverso dal solito. La prima è in attesa del ricco fidanzato della figlia, la seconda avvolge la propria attesa nel mistero e sarà un bambino a scoprire qual è il regalo che tutti aspettano con trepidazione.
Tuscia che favola! I miti e le leggende della Tuscia narrate da Mariapia Guidi: Questa settimana narriamo la vicenda del maialino perduto! Un testo di Santo Sammartino
Il Maialino Verde ai tempi del Covid 19, ci racconta tutto Giangy - Intervista integrale
Il Maialino Verde ai tempi del Covid 19, ci racconta tutto Giangy - Intervista integrale
How do you get to the top of the restaurant business? Ryan Pernice has the answers - Despite the fact that there's this mythically high failure rate for restaurants, it is very tough. But if you go into it clear-eyed about what the challenges are, and you've orchestrated your life and your day-to-day to be able to meet those head-on, it's not easier, but your chances of success I think are much greater. - So Ryan, hey, thanks for coming out man. - Yeah, absolutely. - I really appreciate it, this is great. So you've been in the restaurant, hospitality industry for many years, you've got three amazing- - Many years. - Many years, three amazing restaurants. - They're all still open. - All still open, Roswell, Alpharetta. So give me your backstory, I'm interested in your journey, like how'd you get into it. - Yeah sure, so I'm a local guy, I went to Roswell High School, we moved down here from New York when I was maybe nine years old, my dad worked for Delta. - Where abouts in New York? - So born in Huntington. - Oh, okay, all right. - So we lived there, zero to nine, dad worked for Delta so they moved us here right before the Olympics, and we grew up elementary, middle school, high school here. Go Roswell Hornets. Then graduated from Roswell, went to school in upstate New York, lived in New York City for a little while and kicked around some restaurant stuff. I did restaurant consulting, which felt a little weird, being 21 and trying to tell restaurateurs what to do. - So you at 21, you got into the business. - Well, I got into the business when I was 14. So there's a local restaurant, it by the old mill in high school called The Roasted Garlic, and they actually had one here in Clock Tower, a place right down the road. But anyways, so I worked in that family all through high school, cooking and serving, and doing all sorts of back of house stuff. And at one point, my dad said, "Look, if you really like restaurants, "you know there's a school for that." So I said okay, so we explored Cornell University's School of Hospitality Management, looked at restaurant stuff there. Then graduated, restaurant consulting out of college, felt weird about that after about two years, and so I went, opened a restaurant called Maialino, with Union Square Hospitality Group from Danny Meyer, and that certainly wasn't mine, I was just on the opening team. So there was nine front of house managers when we opened, and I was the Operations Specialist. A great title because it doesn't mean anything. And basically that meant I was the office troll who, while everyone else is having fun upstairs, they had me doing tip sheets, inventory control. We did the restaurant, Maialino's, as well as the rooftop and room service, so every case of carrots we got in was split three ways so I had to build a spreadsheet that would say, okay, we got $100 worth of carrots in, $80 of that is for Maialino, $10 is for the roof, $10 is for housekeeping, or room service rather. So all that sort of foundational, nut and bolts, operations-level stuff, I kind of did all those back then and it was a great boot camp in here's how you do restaurants. - Right, and that's a huge and important piece. - Yeah, yeah. - You got of kind of know where the money's going, where the products are going. - They call it the restaurant business for a reason, there's two parts of that.
Let's start with saying Jeff makes one of the best burgers on the planet. Period. Now that we've got that established, he's also a really cool guy who loves to talk hospitality and share his story and lessons he's learned over his year in the business. He worked at several New York restaurants and institutions before landing as Owner/Executive Chef of Royale in Raleigh. Chef Seizer was a sous chef at Union Square Cafe, on the opening team at Maialino, and a chef de cuisine at Gramercy Park Hotel. He then served as executive chef at the Langham Place, and two years as executive chef at Biricchino. And, once again, his burgers are AWESOME! Enjoy...
Alla famiglia di Peppa piacciono molto le gite nel bosco, soprattutto quando arriva il momento del picnic!Peppa Pig è un personaggio creato da Neville Astley e Mark BakerTesto: Silvia D'Achilleper Giunti Editore S. p.A.
Il Natale del consigliere è il racconto più romantico tra quelli dedicati al Natale, quello in cui un uomo che ha fatto fortuna torna sull’isola e più si avvicina più si rende conto della sua solitudine, che lo riporterà a cercare una sua vecchia amata, ora vedova e piena di figli, per investire sul suo futuro e sul proprio.
Il dono di Natale, caratterizzato da una grande tenerezza, racconta di due povere famiglie, vicine, che vivono entrambe un Natale diverso dal solito. La prima è in attesa del ricco fidanzato della figlia, la seconda avvolge la propria attesa nel mistero e sarà un bambino a scoprire qual è il regalo che tutti aspettano con trepidazione.
Il vecchio Moisè racconta la storia di un giovane pastorello e delle notti di Natale trascorse in una grotta a vegliare il gregge, mentre la sua famiglia festeggia al caldo. Il furto di un maialino e una gran paura si trasformeranno nell’aneddoto divertente che racconterà molti anni dopo.
Il vecchio Moisè racconta la storia di un giovane pastorello e delle notti di Natale trascorse in una grotta a vegliare il gregge, mentre la sua famiglia festeggia al caldo. Il furto di un maialino e una gran paura si trasformeranno nell’aneddoto divertente che racconterà molti anni dopo. Continue reading
Il vecchio Moisè racconta la storia di un giovane pastorello e delle notti di Natale trascorse in una grotta a vegliare il gregge, mentre la sua famiglia festeggia al caldo. Il furto di un maialino e una gran paura si trasformeranno nell’aneddoto divertente che racconterà molti anni dopo. Continue reading
My guest today grew up in the small town of Thibodaux, Louisiana, and received his Bachelor’s degree at John Folse Culinary Institute at Nicholls State University. He participated in an exchange program with the Paul Bocuse Institute in Lyon, France. After completing his formal studies, he worked at Étoile restaurant at the Domaine Chandon winery in Napa before moving to San Francisco to help open EPIC Roasthouse as a sous chef under Chef Jan Birnbaum. In 2007, he moved to St. Thomas, where he served as sous chef at two local restaurants on the island. In 2009, he moved to New York and joined the team at Maialino. Over four years, he was promoted several times and ultimately assumed the role of Chef de Cuisine of Gramercy Terrace at The Gramercy Park Hotel. In 2014, he became Executive Chef of Blue Smoke, overseeing both locations of Blue Smoke, Jazz Standard at Blue Smoke’s Flatiron location, and Blue Smoke On The Road. He is also a solid believer and follower of Christ. We talk about the many moves he made in his amazing career, totally relying on God’s plan and guidance. Jean Paul has a really interesting perspective on food, cooking, faith and how he uniquely combines all of those components to lead others to the truth of the gospel.
Born and raised in St. Louis, Missouri, Danny Meyer grew up in a family that loved 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. 30 years later, Danny’s Union Square Hospitality Group (USHG) comprises some of New York’s favorite and acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, Shake Shack and more. USHG also offers large-scale event services, foodservice solutions for public and private institutions, industry consulting, and educational programming.
Priyanka Aribindi interviews Danny Meyer, the CEO of Union Square Hospitality Group (Shake Shack, Union Square Cafe, Gramercy Tavern, Maialino, and more), and the author of “Setting the Table: The Transforming Power of Hospitality in Business,” to discuss hospitality and service—what his restaurants have become known worldwide for—and what politicians and campaigns can learn from his principles to win over voters.
We take our last bite of the big apple with Chef Nick Anderer, who is the Executive Chef and partner of Danny Meyers Roman triumvirate of restaurants in NYC, Mialino, Marta and Martina. Chef Nick takes us deep into Roman cooking, what it's like to run 3 restaurants simultaneously and how to rise through the ranks of Union Square Hospitality Group. Did you know that Pecorino, Guanciale and Black Pepper are the tenets of Roman cooking? Also, Find out what type of cuisine Chef Nick would want to cook next.
In this our first episode of our fourth season we had the pleasure of speaking with Sarah Pierre of 3 Parks Wine Shop! In our conversation we talked about: Rosé Growlers Confidence and Standing Tall US Wine Culture Rosé Wine Club So much more! Sarah's Bio Sarah Pierre is the Owner/Managing Partner of 3 Parks Wine Shop in Atlanta, established in 2013. Sarah received a Bachelors of Science from Georgia State University in 2004, but decided shortly after graduation to continue working in restaurants and pursue a career in Hospitality. Sarah grew up being passionate about food and the culinary world surrounding it. Prior to opening 3 Parks Wine, Sarah spent most of her career working and managing in notable restaurants in Atlanta and New York City including, but not limited to Twist Restaurant & Lounge, Houston's Restaurant, Maialino, & Bacchanalia. Her passion for hospitality and her love for food and wine led to the success of 3 Parks Wine Shop. She opened the store with hopes of creating a comfortable, welcoming, and quaint space to purchase wine. A place for wine lovers, and those eager to learn. Her background in restaurant management and hospitality resulted in a wine shop where people spent time, hang out, listen to music, kick back and enjoy wine. It's a nice spin on the average wine retail store. A fun place to be...where everybody knows your name. When Sarah is not in the shop tasting and teaching wines, or just having fun with her customers, she is learning french, dining at all the restaurants, working out, spending time with friends and family, or planning her next big trip. But usually, she's planning a trip. Whether traveling domestic or internationally, Sarah is in her comfort zone. To maintain Sarah's knowledge in the food and wine industry, each year she includes a trip to a wine region spending time with winemakers and local farmers. She is also curating international wine trips where she will be traveling with a group of wine lovers to her her favorite regions. Her goal is to eventually take 2-3 group trips a year! She is also gearing up to take her French Wine Scholar Exam. Sarah has received coverage in print and broadcast including CNN, Thrillist, Eater Atlanta, Mailchimp, Atlanta Journal Constitution, and many more. 3 Parks also recieved top 10 Wine Shops in the US and #1 the South East in 2017! Keep an eye out for “Sarah P's Social Suppers” and her thoughtfully curated 2019 Trip to France! The Last Five Sips: If money were no object, what bottle of wine would you splurge on and why? DRC Who would you love to share a bottle with, living or deceased? Julia Child and Michele Obama What are some of the things you do or read to keep up to speed on what is happening in the wine industry? Speaking to Importers, Distributors, Wine Makers and reading Bon Appetit What advice would you give you your 22 year old self? Take your time and enjoy life a little more When you finish your day and sit down with your favorite glass of wine, what is on your music playlist? I listen to more music in the morning; Trap Music, Classical, Country, Podcasts (in French) How you can connect with Sarah on Social Media: Website: www.3parkswine.com Facebook: @3parkswine Instagram: @sarahpierre1 and @3parkswine Twitter: @sarahfoodandwine and @3parkswine Resource Links: www.romanee-conti.com https://en.wikipedia.org/wiki/Growler_(jug) https://www.bonappetit.com
Jenni Guizio is the newly appointed Associate Director of Wine for Danny Meyer's Union Sq. Hospitality Group. Jenni is the Wine Director at Maialino, Marta, & Vini e Fritti, overseeing the wine programs for the company's Italian eateries. Jenni has worked at some of the best restaurants in NYC including Scarpetta, Del Posto, & Felidia. Jenni Guizio also spent a few years on and off in Sicily's Mt. Etna working hospitality and harvests. The Grape Nation is powered by Simplecast
Katie Morton was voted on of "The Best New Sommeliers of 2017" by Wine and Spirits Magazine. Katie attended the Culinary Institue of America, worked at Eleven Madison Park and The Nomad, moving on to the Union Sq. Hospitality Group's Maialino for over two years finally landing as the Wine Dir. at Marta and the newly opened Vini e Fritti, all in NYC. The Grape Nation is powered by Simplecast
We conclude our three-part series, Lessons Learned by asking what it takes to finding, hiring and retaining talented staff members. Union Square Café set the standard for not only good food in New York at the time, but more importantly, great service. The mantra of "being on the same side" of the customer and offering "enlightened hospitality" seemed thoroughly ground-breaking back then. But today, it's clear that how you treat your employees directly translates to how they will treat your guests. Since that first restaurant, Union Square Hospitality Group has gone on to open Gramercy Tavern, Blue Smoke, The Modern, Maialino and Porchlight, among others in New York City. They also launched a little company called Shake Shack, and more recently, Green River here in Chicago. They also run Hospitality Quotient, which we're going to get into with our guest today. He is Richard Coraine, the Chief Development Officer for U-S-H-G, and the man responsible for much of what the company does in relation to talent acquisition and retention.
Danny Meyer is the CEO of the Union Square Hospitality Group, responsible for restaurants like Union Square Cafe, Gramercy Tavern, Maialino, The Modern, Blue Smoke and others located in New York City and around the world.
Anna Newell Jones is the creator of AndThenWeSaved.com, a blog that offers scrappy, down-to-earth advice on getting out of debt. She is relentlessly committed to showing how getting out of debt and living a debt-free life doesn’t have to suck, and has been featured in Forbes, Self, Glamour, Good Housekeeping, and the Chicago Tribune. She and her husband own Newell Jones + Jones Photography and live in Denver, Colorado, with their young son. Her new book, The Spender’s Guide to Debt-Free Living, is out now. Kimberly Chou and Amanda Dell are the directors of the Food Book Fair — a festival dubbed "the Coachella of writing about food" (LA Weekly) and "Food Geek Heaven" (KCRW) — returning May 1st and 2nd for the fifth annual year at the Wythe Hotel in Brooklyn. A reformed journalist, Kim worked at The Wall Street Journal and MSN.com before turning to a professional life in and around food. Along the way, she has also fact-checked, art modeled, styled fashion shoots, catered gallery lunch, trained as a barista, and once performed in a corps of untrained dancers in the Whitney Biennial. Amanda is a native New Yorker with over a decade of high-end hospitality, public relations/marketing, and event experience. Her past life in restaurants has seen her guarding the guest book at such establishments as Gramercy Tavern (where she was interviewed for Grub Street's front-of-house feature on just that) and Maialino.
Shari Bayer celebrates her 100th episode of All in the Industry with hospitality and restaurant legend, Danny Meyer. Danny Meyer is the CEO of Union Square Hospitality Group, which includes Union Square Cafe, Gramercy Tavern, Blue Smoke, Jazz Standard, The Modern, Maialino, Untitled, North End Grill, Marta, Union Square Events, and Hospitality Quotient. He recounts his childhood and the events that led him to his career in the industry, the new Union Square Cafe location, the tipping conversation and more!
This week’s guest on All in the Industry is Dana Koteen, Managing Partner of Restaurant Reason. Restaurant Reason is the new industry standard for staff training and communications. The powerful online tools we provide make it easy to train your staff so they can create exceptional guest experiences and increase sales. The system makes it easier to manage your training programs, so your managers spend less time in the office and more time on the floor. With an easily managed program, you can provide high-quality training and empower your staff to represent you and your concept the way you would. Mr. Dana A. Koteen, Managing Partner “I got my start in the restaurant business at sixteen years-old working as a busboy and host. After all this time you can bet I’ve been through a lot of training, whether as a trainee or a trainer. As the Service Director of Maialino, I was responsible for training an ever-changing staff of 50 for a restaurant that is open for three meal periods every day of the year. While struggling to keep up-to-date information in the minds and mouths of my staff, I realized something: the restaurant industry has no standard for training our staff. Unlike our reservation and POS systems, we’ve never upgraded the paper training packet to a digital system that is easy to use for both the trainee and the trainers. At the time, I knew my friend Michael had a started a company that was doing something with training for restaurants, but didn’t know much about it. Fast forward one year later and we have Restaurant Reason. Our mission is simply to make it easy to train restaurant staff so they can create exceptional guest experiences and increase sales.”
We were lucky enough to sit down with the executive chef and co-owner of two of NYC's most celebrated restaurants, Chef Nick Anderer of Maialino and Marta, both part of the Danny Meyer empire. We sat down in the private dining room at Maialino to discuss cuisine, craft and art. Chef Nick was in college focusing on art history on a semester in Rome when he first recognized his desire to find a career in food.
This week on In the Drink, Joe Campanale is talking about Italian wine with Jeff Kellogg, Beverage Director at Maialino. Jeff was naturally drawn to the restaurant industry and began waiting tables at the age of 18, which laid the foundation for his role at a restaurant group called 131 Main in Charlotte, NC, where he helped open four new restaurant locations and a wine bar. From there, Jeff strengthened his wine knowledge by working as a sommelier at the historic Greenbrier Resort in White Sulphur Springs, WV. He then moved to Napa in 2011 to work the harvest and served as a sommelier at the Michelin-starred restaurants Redd and La Toque. While there, Jeff passed the Advanced Exam of the Court of Master Sommeliers, receiving the prestigious Rudd Scholarship for the highest scoring candidate. After a stint working the harvest at Gramercy Cellars in Walla Walla, WA he relocated to San Francisco to become a sommelier at RN74. In June 2013, he moved across the country yet again to become Maialino’s new Beverage Director. “When you’re around the wine business a lot you think you know all the producers but that’s not the case at all. Once you start to learn stuff you realize you know nothing.” [08:00] –Jeff Kellogg on In the Drink
At the time of this interview, Jeff Kellogg was the Wine Director of Maialino restaurant in Manhattan. He has since moved on. Also in this episode, Erin Scala looks at a part of American winemaking history that is often lost in the history books.
Liz Nicholson was at the time of this interview the Wine Director of Maialino in the Gramercy Park Hotel in New York City.
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