Podcasts about one haus

In Berlin soll dieses Jahr das »House of One« (»Haus des Einen«) eröffnet werden – ein allererstes Bet- und Lehrhaus für Christen, Juden und Muslime zugleich. Unter einem Dach können so alle drei Religionen ihre Gottesdienste abhalten und vor allem den interreligiösen Dialog suchen. Hinter diesem Begriff verbirgt sich die Hoffnung, dass durch einen intensiveren Austausch über die jeweiligen religiösen Ansichten die Gemeinsamkeiten hervortreten, die Unterschiedene marginalisiert werden und dadurch das Konfliktpotenzial verschwindet.Wenn es um die Einheit der drei monotheistischen (mono = eins; theistisch = göttlich) Religionen geht, wird häufig der Tagesvers angeführt. Wird hier denn nicht darauf verwiesen, dass es um den einen Gott geht und alle Konflikte über alles, was darüber hianusgeht, abgelegt werden sollen? Nun, unabdingbar für das richtige Verständnis einer Aussage ist die Information über den Sprecher. Dieser ist hier Jesus (Johannes 17,1). Er spricht als Gottes Sohn zu Gott als seinem Vater: »Heiliger Vater!« Und er verweist darauf, dass Gott seinen Namen – also seine Göttlichkeit – ihm, Jesus, gegeben hat. Nur dadurch konnte Jesus die Schuld der Menschen tragen und eine Rettung schaffen, auf deren Grundlage eine perfekte Einheit möglich ist.Darin liegt nun aber der Knackpunkt im Blick auf die »Religionen des Einen«: Im Islam wird Jesus die Gottessohnschaft und damit die Göttlichkeit aberkannt, er ist ein Prophet (Isa). Die Juden ordnen ihn als Gelehrten ein und warten weiterhin auf den Messias. Kein interreligiöser Dialog und kein House of One kann das vereinen, was sich widerspricht, und eine Rettung schaffen, die nicht durch Jesus geschieht. Denn er sagt: »Niemand kommt zum Vater als nur durch mich« (Johannes 14,6).Joel HöfflinDiese und viele weitere Andachten online lesenWeitere Informationen zu »Leben ist mehr« erhalten Sie unter www.lebenistmehr.deAudioaufnahmen: Radio Segenswelle

Don't miss the chance to catch up with actress Martha Madison who joined me to discuss her role as “Belle Black Brady” on Days of Our Lives; a role she's played since 2004.Martha is a native of Newport News, VA and spent her formative years in Houston, TX. She graduated from Texas A&M University with a B.S. in Psychology before enrolling at the American Musical and Dramatic Academy in NYC to study musical theatre. Martha has also appeared on hit TV shows “One Mississippi,” “Criminal Minds,” and “Law and Order: Criminal Intent” as well as a variety of comedy and drama features for Netflix, Amazon and Hallmark. In 2018, Martha was recognized for her work on Days of Our Lives with a Daytime Emmy nomination for Best Supporting Actress.In addition to acting, Martha is an experienced restauranteur and currently serves as the Vice President of Recruitment for One Haus; a New York based firm specializing in Executive recruitment for the hospitality industry. She is also an Executive Mentor with GLEAM; a nonprofit, volunteer network whose purpose is to provide mentorship to the underserved community in the food service industry in hopes of cultivating future industry leaders. Other charitable ventures include a celebrity ambassadorship for the National MS Society and The Association of Frontotemporal Dementia (FTD) in honor of her mother.Original Airdate: 12/3/2021

#160 - INTERVIEW: Talking All Things Staffing with One Haus Founder, Mike Hewitt ***** This week's episode is brought to you by: VIRTUAL RESTAURANT GROUP They offer innovative, turnkey delivery-only brands that you're able to easily operate out of your existing restaurant with very little disruption to your current operation. Onboarding is super easy, with recipe guides, and step-by-step training for you and your staff. Visit the link below and use the promo code CHIP2021 to get started. That link is in the show notes VISIT: https://www.virtualrestaurantgroup.com/chip ***** This week's episode is brought to you by: POPMENU If you’re a restaurant owner you need a great website that not only looks beautiful, but helps drive more traffic and sales. Use POPMENU to take your business to the next level. Best of all, listeners of this show can lock in one, set monthly rate… and get $100 off their first month. VISIT: https://popmenu.com/restaurantstrategy ***** Mike Hewitt runs a hospitality recruiting agency called One Haus, working with owners and operators all over the country. As we continue to struggle through this staffing crunch, I thought this would be a good time to get his perspective. How do you attract top talent? How do you retain top talent? How do you develop your staff for the future? All that and more on this week's episode! IMPORTANT LINKS: One Haus Hospitality Recruiting: https://www.one-haus.com Mike Hewitt's LinkedIn: https://www.linkedin.com/in/mike-hewitt-he-him-a0500561/ REGISTER FOR MY UPCOMING WEBINAR!!! I've put together a FREE 1-hour webinar that I'll be teaching on Monday, April 4 and Wednesday, April 6. It's all about how to turn your restaurant around in 2 months. Possible? Absolutely, as long as you follow my 8 steps. Click the link below to reserve your spot. REGISTER FOR FREE: https://www.restaurantstrategypodcast.com/webinar

#160 - INTERVIEW: Talking All Things Staffing with One Haus Founder, Mike Hewitt ***** This week's episode is brought to you by: VIRTUAL RESTAURANT GROUP They offer innovative, turnkey delivery-only brands that you're able to easily operate out of your existing restaurant with very little disruption to your current operation. Onboarding is super easy, with recipe guides, and step-by-step training for you and your staff. Visit the link below and use the promo code CHIP2021 to get started. That link is in the show notes VISIT: https://www.virtualrestaurantgroup.com/chip ***** This week's episode is brought to you by: POPMENU If you’re a restaurant owner you need a great website that not only looks beautiful, but helps drive more traffic and sales. Use POPMENU to take your business to the next level. Best of all, listeners of this show can lock in one, set monthly rate… and get $100 off their first month. VISIT: https://popmenu.com/restaurantstrategy ***** Mike Hewitt runs a hospitality recruiting agency called One Haus, working with owners and operators all over the country. As we continue to struggle through this staffing crunch, I thought this would be a good time to get his perspective. How do you attract top talent? How do you retain top talent? How do you develop your staff for the future? All that and more on this week's episode! IMPORTANT LINKS: One Haus Hospitality Recruiting: https://www.one-haus.com Mike Hewitt's LinkedIn: https://www.linkedin.com/in/mike-hewitt-he-him-a0500561/ REGISTER FOR MY UPCOMING WEBINAR!!! I've put together a FREE 1-hour webinar that I'll be teaching on Monday, April 4 and Wednesday, April 6. It's all about how to turn your restaurant around in 2 months. Possible? Absolutely, as long as you follow my 8 steps. Click the link below to reserve your spot. REGISTER FOR FREE: https://www.restaurantstrategypodcast.com/webinar

On episode 22, Martha and AJ take a data-driven approach to Texas vs California. They also share their pre-debate predictions and update everyone on the Restaurants Act.Also on the podcast, Patrick Scott Armstrong, host of the Texas food and culture podcast, "Lone Star Plate" shares a story about being a brand new waiter on a rainy night in the suburbs of Dallas. This may be the most shocking story we've heard yet, so you don't want to miss this episode of #WaitingPodcast!Sponsored by One-Haus.com Instagrams: @waitingpodcast @marth27 @ajgilb @onehaus @themayorshousedallas @patrickscottarmstrong @bocaspanishfare Music credit: "How Did I Get Here" by Sean SoloMusic credit: "Lubbock or Leave it" by The Dixie Chicks, Instrumental

On episode 21, Martha and AJ tell the story of their recent relocation from Dallas to Los Angeles and debate the pros and cons of Texas (Martha's home state) and California (AJ's home state). Who's side are you on? Also on the podcast, Doug Roth, shares his restaurant journey which led him from Luna Park in LA to Blue Hill in NYC to Bolete in Allentown, Pennsylvania. He also hosts a hilarious round of "Guess the Celebrity" in which Martha and AJ face off. Who do you think will win? It's another can't miss episode of #WaitingPodcast!Sponsored by One-Haus.com Instagrams: @waitingpodcast @marth27 @ajgilb @onehaus @themayorshousedallas @dugroth @boleterestaurant Music credit: "How Did I Get Here" by Sean SoloMusic credit: "Hooray for Hollywood" by Nancy Sinatra

On episode 20, Martha and AJ work through a recent argument about "vocabulary elitism." They also recount last weeks' Democratic National Convention and roll call the list of the latest iconic restaurant closures. Story Time guest, Frankie Marrs, also shares a breathtaking story about how a difficult restaurant patron became completely explosive! Stay tuned after the story for a completely adorable chat the three of them have about Frankie's new podcast, "Shuttle to Marrs," and how they all share some common history. It's another can't miss episode of #WaitingPodcast!Sponsored by One-Haus.com Instagrams: @waitingpodcast @marth27 @ajgilb @onehaus @themayorshousedallas @frankieamarrsMusic credit: "How Did I Get Here" by Sean Solo Music credit: "Sex And The City Closing Theme" by Pete Charles Sesko

On episode 19, Martha and AJ chat about the first day of school, the adversarial interactions in restaurants regarding masks, and they hash out TEX MEX once and for all - WHAT THE HELL IS IT? Also our guest, Dedrick Bonner, shares a poignant story about how one particular restaurant guest taught him a major lesson about judging a book by it's cover. It's another can't miss episode of #WaitingPodcast!Sponsored by One-Haus.com Instagrams: @waitingpodcast @marth27 @ajgilb @onehaus @themayorshousedallas @dedrickbonner @singersofsoulMusic credit: "How Did I Get Here" by Sean Solo Music credit: "One Love" - Roy Young

On episode 18, Martha and AJ chat about the tip-credit debate and the new rules of etiquette for visiting restaurants during a pandemic. They also dive into why so many restaurant workers pair up and end up happily ever after. Later in the show, Mark DeVito (Owner/Operator of San Francisco hotspots, Teeth and Standard Deviant Brewery) tells a common, yet hilarious, tale about how he met, fell in love with and eventually married his fellow restaurant worker. It's another can't miss episode of #WaitingPodcast!Sponsored by One-Haus.com Instagrams: @waitingpodcast @marth27 @ajgilb @onehaus @themayorshousedallas @standarddeviantbrewing @teethsf2323 @markgdevitoMusic credit: "How Did I Get Here" by Sean Solo Music credit: "Backwards Hat", Instrumental by Team Callahan

On episode 17, Martha and AJ chat about vacationing during a pandemic, Ivanka Trump's "Try Something New" campaign (ugh) and also debate whether social media is a blessing or a curse during lockdown. Also on the show, Rey Herrera shares a funny story about how he shocked his boss and an entire restaurant with a simple flick of a rubber band. It's another can't miss episode of #WaitingPodcast!Sponsored by One-Haus.com Instagrams: @waitingpodcast @marth27 @ajgilb @onehaus @themayorshousedallas @reyreyherreraTwitter: @waiting_podcast @marth27 @atweetj1 Music credit: "How Did I Get Here" by Sean Solo Music credit: "That's Amore" by John C Reilly (off the soundtrack for "Walk Hard: The Dewey Cox Story")

On episode 16, Martha and AJ chat about this weeks' restaurant news, whether to school or not to school as well as personal growth with different healing techniques. Also, today's guest, Daniel Bobby Tuttle, tells the story of how he found himself managing some of New York City’s flashiest restaurants and how his longtime boss and accidental mentor played a pivotal role in his life and career. It's another can't miss episode of #WaitingPodcast!Sponsored by One-Haus.com Instagrams: @waitingpodcast @marth27 @ajgilb @onehaus @themayorshousedallas @theprovocativeintuitiveTwitter: @waiting_podcast @marth27 @atweetj1 Guest Website: theprovocativeintuitive.comMusic credit: "How Did I Get Here" by Sean Solo Music credit: "Neunundneunzig Luftballons" by Nena

On episode 15, Martha and AJ talk about the cultural appropriation of food and the latest covid-19 mandates from Texas (and around the country). Also, Martha's friend and former colleague, Tanya Puig, shares a heartwarming story about an afternoon bar regular in NYC who was a tough nut to crack. It's another can't miss episode of #WaitingPodcast!Sponsored by One-Haus.com Instagrams: @waitingpodcast @marth27 @ajgilb @onehaus @themayorshousedallasMusic credit: "How Did I Get Here" by Sean Solo Music credit: "A Story Everybody Knows" by Ziv Moran

On episode 14, Martha and AJ talk about the upcoming plans for their new Dallas restaurant, The Mayor's House, and also add their opinions to the great mask debate. To wear or not to wear...that is the question! Then, Martha shares some insider-recruitment-perspective to help those on the hunt for their next great gig. Finally, friend of the podcast, Megan Tall, shares an uplifting story about how she came to know some of her favorite regulars. It's another can't miss episode of #WaitingPodcast!Sponsored by One-Haus.comInstagrams: @waitingpodcast @marth27 @ajgilb @onehaus @themayorshousedallasMusic credit: "How Did I Get Here" by Sean SoloMusic credit: "Hit the Ground Running" by Ryan Prewett

On episode 13, Martha and AJ discuss what happens when covid comes to dinner and also reflect on diversity and inclusion within the restaurant industry. James Beard Award nominee and owner/operator of both Clover Club and Leyenda in Brooklyn, Julie Reiner, shares her thoughts and insight on the covid-related shifts to her business model. She also shares a twisted story about the time she got fired for "being too good" at her job! It's another can't miss episode of #WaitingPodcast.Sponsored by One-Haus.com Clover Club NY - Cloverclubny.comLeyenda - Leyendabk.comInstagram(s) - @mixtressnyc @cloverclubny @leyendabkMusic credit: "How Did I Get Here" by Sean Solo Music credit: "Parody" by Egozi

On episode 12, Martha and AJ discuss the epic events of the past week and share their thoughts and ideas on how police can actually "be of service." Banh Oui chef/owner, Casey Felton, chats about her time cooking in Australia, shares her thoughts on culinary schools and explains how she turned her popular pop-up into an even more popular Hollywood hot spot. She also shares a story about how a community around the Hollywood Farmers Market came together during the time of Covid-19. It's another can't miss episode of #WaitingPodcast.Sponsored by One-Haus.comBanh Oui - Banhoui.comInstagram/Twitter - @banh_ouiMusic credit: "How Did I Get Here" by Sean SoloMusic credit: "Marigolden" - Instrumental Version by Michael Shynes

On episode 11, Martha shares info on her return to "Days of Our Lives" next week, and AJ talks about the importance of "pitching yourself" on your restaurant concept. Danielle shares her insight on working with Walter Manzke, as well as being a working-mom-chef-entrepreneur. She also shares her favorite "restaurant celebration" story. It's another can't miss episode of #WaitingPodcast.Sponsored by One-Haus.comDanielle's website - Chefddz.comDanielle's instagram - @chefddz

On episode 10, Martha talks about how the NYTimes best selling book, "Untamed" by Glennon Doyle deeply inspired her during quarantine, and AJ shares both his enthusiasm about parklets and frustration about folks who whine about parking. Chef Tu discusses his family's immigration to the US from Vietnam, and shares the story of how his Mom inspired his cooking style and culinary career. Sponsored by One-Haus.com #WeAreOne #WaitingPodcastTu David Phu - ChefTu.comInstagram - @cheftudavidphu

On episode 9, Martha and AJ get honest about what it would take to feel safe going out to eat. They also interview Lei Shishak, author of four cookbooks including "Beach House Dinners" which drops on Amazon and Kindle this week (by Skyhorse Publishing). Lei opens up about her culinary journey through some very notable (and very difficult) kitchens, and for this week's "storytime," Lei and AJ each share their individual stories and feelings about saying goodbye to their first born businesses.Sponsored by One-Haus.com #WeAreOne #WaitingPodcastLei Shishak - LeiShishak.comSkyhorse Publishing - skyhorsepublishing.com/

On episode 8, Martha and AJ chat about the addictive nature of the restaurant business as well as life after failure. They also interview their friends and former colleagues, Chuck and Carly Meyer, who own Napa Palisades Saloon, Napa Palisades Beer Company and the upcoming First and Franklin Marketplace in Napa, CA. Chuck and Carly share insight and ideas on operating in the time of Covid and also share their personal story of growth, family and finding sobriety in the restaurant industry. Sponsored by One-Haus.com #WeAreOne #WaitingPodcastNapa Palisades Saloon - NapaPalisades.comNapa Palisades Beer Company - NapaPalisadesBeer.com

On episode 7, Martha and AJ quiz their daughter Charley on the restaurant business (it's pretty cute!) and then discuss how some areas of the US are beginning to re-open their restaurants, for better or for worse. They also interview their friend and former colleague, Emma Roberts, who is the current GM of The Draycott in Los Angeles (Pacific Palisades). It's a fun-filled trip down memory lane as the three recount some of their most painful guest experiences. Sponsored by One-Haus.com #WeAreOne #WaitingPodcastThe Draycott - thedraycott.com

On episode 6, Martha and AJ compare and contrast restaurants with soap operas, and AJ shares his seven ideas to support the restaurant industry! They also interview their friend and former colleague, Peer Larson, who is the current GM of Bargello and District 42 in Asheville, North Carolina (Mandara Hospitality Group). It's a fun-filled trip down memory lane as the three recount all the places they've been with the restaurant industry. Sponsored by One-Haus.com #WeAreOne #WaitingPodcastMandara Hospitality Group - mandarahospitalitygroup.com

On episode 5, Martha and AJ chat about this weeks' restaurant news, play a special quarantine version of "would you rather" and share their feelings on delivery services like Grubhub. They also interview the owners of Prohibition and Lucky's Famous Burgers in NYC, Richie and Mike. Finally, the four recount their favorite stories involving an "unexpected guest." Sponsored by One-Haus.com #WeAreOne #WaitingPodcastProhibition - Prohibition.netLucky's Famous Burgers - LuckysFamousBurgers.comCOVID Loan Tracker https://www.covidloantracker.com/

On episode 4, Martha and AJ chat about quarantine, Yelp, and the federal restaurant relief progress. Along with Blind Barber founder and operator, Josh Boyd, the three recount their favorite "opening disaster" stories. Sponsored by One-Haus.com #WeAreOne #WaitingPodcastFor CARES act info, go to empoweredhospitality.com https://blindbarber.com/

On episode 3, Martha and AJ chat about quarantine news, homeschool and some psychosocial parallels between emergency room workers and restaurant managers. Along with operations guru, Brooke Burton-Luttman, the three recount their favorite stories about crisis management and the grit it takes to make it in the restaurant industry.Sponsored by One-Haus.com #WeAreOne #WaitingPodcasFind Brooke at thttps://www.foodwoolf.com/

On episode 2, Martha and AJ chat about their quarantine routine, "essential" doggy day care and Trump's statement, "It may not be the same restaurant....or ownership, but they'll all be back." With guest chef/operator/recruiter, "Buffy Summers," the three recount their favorite celebrity guest stories and what it means to restaurants when high profile celebs come in to dine. Sponsored by One-Haus.com #WeAreOne #WaitingPodcast

Brad Mayer is the Senior Vice President of Marketing for Precept Wine, the largest privately held wine producer in the Pacific West. Listen in as he and Mike Hewitt, host of Recruit. Retain. Relax., sip some delicious wine, and discuss some of the company’s exciting new ventures.HRN On Tour is powered by Simplecast.

Acclaimed DC chef Kwame Onwuachi is the author of the acclaimed memoir Notes from a Young Black Chef and a former Top Chef contestant. He sits down with HRN’s Hannah Fordin and Mike Hewitt, host of Recruit. Retain. Relax., to talk about the evolution of his career and the ins and outs of running Kath and Kin, his popular Afro-Caribbean restaurant. HRN On Tour is powered by Simplecast.

Discussing the ins and outs of pre-opening staffing with two multi unit pros, Hiro Nishida of Plan DO See USA and Kristin Vincent of Sel Rrose Recruit. Retain. Relax. is powered by Simplecast.

Mike and Sarah dissect the main differences between the US and the UK recruitment and retention landscape with our stellar British guests. Recruit. Retain. Relax. is powered by Simplecast.

Hosts Mike Hewitt and Sarah Diehl welcome Rick DeMarco, COO of cult SOHO street cart turned multi-unit darling Calexico, and Kate Edwards, service expert, executive coach, and founder of hospitality consultancy Kate Edwards & Company. The discussion: The why, who and how of effective hospitality training. Recruit. Retain. Relax. is powered by Simplecast.

On this show, guests Lee Jacobs of legal practice Helbraun & Levy, and Dina Friedel, hospitality HR and operations expert, discuss keeping culture in the forefront in the midst of the industry's turbulent legal climate. Recruit. Retain. Relax. is powered by Simplecast

Hosts Mike Hewitt and Sarah Diehl welcome Elvira Ryder, HR Director extraordinaire, and Andrew Rigie, Executive Director of the New York City Hospitality Alliance, and discuss the rising minimum wage, and equality and empowerment in the hospitality workplace. Recruit, Retain, Relax is powered by Simplecast

On this show, hosts Mike Hewitt and Sarah Diehl welcome guests Michael Wetherbee of Brooklyn's Alta Calidad and Jonathan Moldenhauer, HR Director of Major Food Group. The discussion: Recruitment, retention and relaxation, and what works within the world of hospitality. Recruit. Retain. Relax. is powered by Simplecast

trailer for Recruit. Retain. Relax., a new podcast series from the Heritage Radio Network

Key Takeaways How leaders use family as a support network How to not only innovate, but how to introduce new ideas Should you incubate or join a mastermind if you choose to start on your own? Other Links Pina Romolo, CEO from Pico La Cucina  Rohini Dey, Founder from Vermillion Naz Athina Kallel, CEO from Save Good Food Crystal MacKay, CEO from Farm and Food Care Lisa Tse, CEO from Sweet Mandarin Mike Hewitt, CEO from One Haus Raf Peeters, CEO from Qcify Ali Bouzari, CSO from Pilot R+D Dr. Howard Moskowitz from Mind Genomics Terra Chips Dang Foods Taco Bell Fancy Food Show Expo West Foodgrads Peas On Moss Transcript The last ten episodes had a bunch of startups and businesses that are not only innovative, but also are down to earth and realistic. It was amazing to talk to the owners! In this context, we’ll refer any owner, and founder as a CEO, though sometimes this isn’t the case. What I loved about learning from the CEOs was that these people were in a stage where they made something profitable but can also tell us the tangible tips needed to succeed in the food industry. This episode will take a lot of excerpts from past episodes, such as Pina Romolo, from Picco La Cucina and Rohini Dey from Vermillion as they have also created businesses from the ground up. The last ten episodes brought on a great amount of guests including Naz Athina Kallel from Save Good Food, Crystal MacKay from Farm and Food Care, Lisa Tse from Sweet Mandarin, Mike Hewitt from One Haus and Raf from Qcify. Within these interviews, we see a common thread that hopefully you can dissect in terms of starting something… and executing something. The word CEO, is fancy and powerful. Those that hold the title know that theya re the ones with the final say in anything that goes. Any initiative they bring will override any other opinion. Being the Chief requires a special type of person. A person obsessed with science might actually not make a good CEO. Take for example both Dr. Howard Moskowitz and Ali Bouzari. Both are Chief Science Officers and rely on a CEO with a different skill set. Ali Bouzari’s story on pilot R+D’s role describes this well. A team of three creative food professionals had hired Dana Peck to run their finances. Once they realized how essential she was on the team, they made her CEO. She was CEO because she knew much more about finance, a which is the blood that runs companies, and that her business experience trumped all three of her partners. Her experience with mergers and acquisitions in her past life brought a point that she could get clients and manage them well. So it’s very important for a CEO to generate money and be a champion of what their company stands for. I think in most situations, a CEO is designed to generate money needed to fund the other arms and legs in the department. Anyways, I have about 6 core topics that I found beneficial from interviewing these guests and the idea is to distill the information well enough where you can be innovative, supportive, and efficient. Let’s begin Family Matters Both Pina and Lisa are in family companies. Pina has her mother do the R and D work, and Lisa collaborates with her sisters. From their interview, you can tell that they are big picture, and that they are risk takers. All of the founders we’ve interviewed are. Though I don’t want to be biased, being younger, more ambitious, and the most adaptable in your family seems to be the best indicator of being considered a CEO. Some people like the spotlight, or rather, are willing to sacrifice being in the spotlight. Another side of the coin is Mike Hewitt, who wanted to start his own business because he wanted to spend more time with his family. The chef is life is hard, with 12 hour days and minimum pay, Mike had to decide to change jobs. They say that an entrepreneur has to sacrifice working 40 hours a day to work 80. But most people who work those hours have their family supporting them, which I think is vital for success. Whther you work with family or for family, a support network is necessary to succeed. We drive into this a little bit further down, but I want to state it now. The people who you care about are probably your first customers. And like all businesses, it’s important to make your customers happy Challenging Unfamiliar Concepts and Trends Naz and Rohini both made concepts that were risky. Naz found opportunity in ugly fruit and Rohini decided to take on ethnic indian cuisine. Both, however, added their own little twist. Naz combined ugly food with technology and created an amazing app that allows her to pick up ugly food and Rohini decided to add a fine dining element to Indian cusine to make Vermillion a hit. Something I’ve noticed during a lot of lectures on innovation is a specific formula that is quite common. Combining a new concept with an old one and creating a new yet familiar concept. This has been the best way to introduce something really new and pairing it with something old. A big example of something new with something old is an example I gave about an article about the Fancy Food show. Terra Chips, who make specialty vegetable chips. I was fortunate to listen to the Financial officer speak and their story was interesting. Two chefs were working under this superstar chef at a restaurant and the chef started deep frying things like lotus root and putting them on top. Everyone raved about them. However, the two chefs could never be as good as the superstar chef so he started to be better at something else. They took off and decided to start frying vegetables like lotus root on their own. Soon it became things like orange sweet potatoes, purple potatoes, taro, etc. They started with a bicycle, then an ice cream truck, then finally got a distributor going. Terra Chips uses the unfamiliar concept of fried root vegetables but sine they serve it in a familiar chip bag Here’s a twist on it: I was listening to the snacking innovation summit the other day and Dang foods was speaking. He was saying it was thanks to Whole Foods white labeled coconut chips that they were able to be successful. An old entity introduced a new concept and people realized that these coconut chips were there the whole time. The most important thing to know is that not everyone will like your innovative concept, but there are people who love those things. As many of our CEO guests have said, follow your audience. From Novice to Expert and when to split The basis of any consulting business is to be an expert in your field that is so good, people will pay you directly for your services. Can the same be said for starting your own business? From what I’ve been researching, it depends. From who I talked to, most businesses are born out of passion or born out of solving a problem. So based on our guests, about 3 guests who started their business out of passion are people like Pina, Rohini, Lisa, and Naz Rohini started with a high paying job in the business consultant industry but she found a gap in Indian cuisine. Because she absolutely loved food, she decided to dive in and conquer the ethnic up-scale dining scene. Lisa and her sister sold their houses to continue on their family restaurant and took it to the next level. Though they might have had some restaurant experience as children, they took it to the enxt level as adults with a  sauce line and cookbook. Sometimes other types of experiences can work. And Naz’ story is amazing. She started her business after her bout with cancer. Absolutely amazing. She has embraced technology and is solving our food waste problem. The other 3 guests I want to analyze are people who started something because they could do it better, and that would be Mike Hewitt, Raf Peeters, and Crystal Mackay. These people have actually experience in their field and have used their network to leverage their business. Mike Hewitt created One Haus with about two years of Human Resource experience. Maybe that’s all you need. However, Mike’s previous experience in the hospitality and restaurant industry gave hi the ability to make One Haus unique. Raf Peeters has said that Qcify is created based on a need in the market place, but his decade of experience in optics electronics has helped him build a stable and profitable business. Crystal Mackay has been an educator all her life and from pigs to pretty kuch the whole Canadian food industry, she’s the best at telling stories. I guess what I’m saying is that, does experience matter? I guess not. I think (as Raf has said), passion matters. You can start something any time you want if you have decades of experience, or none at all. Innovate! I’ve written a couple articles about this on linkedin. All CEOs are innovative, either rn product, or process. It’s extremely important to develop this type of mindset as this will not only help you make great products, but also help you develop a mindset to create new products, or let me try and say it in a way you should think of it…. To develop a mindset to solve problems. Learn How to Look for Solutions Every day it seems like there are problems. Every second something happens at the white house, there are a bunch of problems. Though those are problems that are a bit harder to solve, it’s important to think of ways to fix them. Just imagine, nothing else. Write it down. Now more than ever, social media shows us so many things wrong with the world. If we just thought of solutions, it would make the world a better place, right? Ugly food has been a creeping problem recently. Funny enough, we discussed it about 3 years ago in food science class and now we see people doing something about it. Naz was able to see the problem, and not only think of a solution (giving technology for farmers to tell her to pick up excess produce) but also build a business out of it! I started the podcast the same way. Nicole from Foodgrads wrote an article about a problem, I thought of a solution to use a podcast to interview people about their jobs. It was an idea I was floating around and once I saw that someone else had a problem, I gave her a solution. People who can analyze problems and figure out solutions are so valuable and those that execute are worth their weight in gold. So I leave you with a challenge that every time something on the news makes you mad, sit down and write how you would solve it. Be on the Cutting Edge Naz mentions “uberification” to gather her ugly fruit around San Diego. Uber is technically a cutting edge industry and anyone who hops on the trend to empower people to share their assets. Podcasts are also cutting edge technically. A lot of big advertisers are looking into podcasts because they’ve noticed the podcast model makes the consumer trust the brand more. So how can you be on the “cutting edge”? Expos like the Fancy Food Show help, even farmers markets, but also articles like foodbeast and Food Dive show amazing food trends no one has ever heard of. This is hard to realize, but if you are an expert at something, you might actually be on the cutting edge! 99% of the world’s population is probably not as smart as you are in a specific subject. If I were to boil down my experiences, am I on the cutting edge of my industry? I focus a lot of my time on food. My facebook is full of it, I go eat at trendy restaurants for fun, I work at a private company (more on this below) that does a billion/year so they have innovation to burn, I’m networked with amazing professionals and I always ask my friends “what new technologies are really exciting you right now?” This is not to brag, but I put a lot of time into food, and to be on the cutting edge, it does take commitment. CEOs are experts int heir field, and theya re also the tip of the spear when it comes to making innovative postions. In factm I would say the best part about being the head of a company is that you can direct innovation in a way that you want to do. However, it’s very important to realize is that you aren’t the one driving the decisions, it’s your customers. Make Little Bets If you read any self-help, startup book, this is a common thread. The point of making little bets is that you have to actually do something for you to be truly innovative. Yes, to actually become the definition of innovative, you actually have to start something! This might sound scary, but it gets easier the more times you do it. Not only does making little bets make you more creative, but it builds up your confidence and thought process where you can execute great ideas over and over again. I’ll talk about an example. In the past, I was in a group of product developers. We conceptualize new products. Before, there was old management who would shoot down every possibility because in theory, it sounded dumb, or other political BS. But once we started actually making the product and then doing a sensory test of 20 people, people started to change their minds Another example I give is from small projects. People are usually overwhelmed with huge goals. For example, starting your own Tech Company, or grocery store, or national soda brand. They think they have to start with a million dollars in capital to succeed. Not really. It takes maybe $500 dollars to make a product, create a label, and start a farmer’s market stand. Good luck! Should you incubate? Naz is the only person I’ve intereviewed who went though an incubator. Does that mean you should? A common theme I’ve seen through these leaders is that they have mentors and likeminded people surrounding them. Incubation is a great tool when it comes to networking but from what I’ve researched, it isn’t 100% necessary. In fact, most businesses that are sorted out are more or less focused on at least having a mentor or 5 and a support network of friends. Mentors seem to be a vital resource to succeed in life and I’ve had guests on the podcast who are not business owners praise their mentors. I’ve had a decent amount of mentors, some I’ve paid and some that I’ve earned. Some failed in their ventures, and some say they haven’t failed. Mentors are hard to choose from, and like any relationship, it might take a while for the relationship to click. You have to be in constant contact with each other, and in most situations, YOU have to be the one to take initiative to contact them. My advice to finding mentors? You can join start up incubators as a guarantee, but I feel like working hard and publicizing your work is the best way to bring attraction. Not only in side projects like this one, but also in your career. Sometimes a mentor isn’t necessarily set as a title, but rather the way you communicate. I have weekly office meetings with the Chief Science Officer, he makes room for these meetings because he likes to see me grow. When we talk, he talks about his experiences in the past on how to deal with people, or how he talks about not only the best way to solve the problem, but also why it’s the best way. The way him and I interact, where he is passing down knowledge to me, and I am receiving and executing. That is mentorship. A support network is also important. And an incubator can give it to you because there are people in the same boat as you. Some people throw around the world mastermind, which I fell in love with the idea at first, but then I realized they kind of suck. I think if set correctly, they can be a huge asset, but I’ve noticed they are only for MLMs and dreamers. Especially for starting something new, goals are really really hard. Accountability is extremely necessary, but surprisingly, you only really need one person. The most effective way to have a support network is constant yet separate contact with people who love what you do. I’ve found tis to work in the podcast when making certain decisions. I am in constant contact with Nicole Gallace from food grads, Kim Schaub from peas on moss, Katie Lanfranki, and others when it comes to making decisions. I call them, ask for advice, and take it to heart, and execute. They do the same. What I’m getting at in most cases, it just takes one person to help you get motivated and help you with decisions. 3 is way too many. So finally, is incubation a good thing? You don’t need it, but you also don’t need to buy a $100 dollar outdoor fireplace, you can build one yourself. If getting the resources for a mentor and support network is too time consuming, then an incubator is a very good option, The Food Industry is more than being a chef. After 50 episodes ranging from chefs, product development, food authors, consultants, engineers and recruiters, I can safely say that the food industry is much more than restaurants. Mike really hits this home in his interview. You don’t have to play with food to be part of the food industry. All you have to do is contribute to feeding people. Though we do have the CEOs who have restaurant businesses here, who’d ever thing you can be like Raf and combine technology and quality control! You can be a manager of a liquor store, or hustling people to buy wheat protein as a broker. If you love actually being involved in quote: feeling the food, that you can get a stable job and become a research chef, or you can be a food scientist. The food industry has so many different opportunities because as we’ve heard before, everyone has to eat. And you can be just one piece of the puzzle for feeding the world. Whether you help the big companies or carve your own path.

I had the opportunity to talk to the amazing Mike Hewitt who runs his own chef recruiting agency. They are Hospitality Recruiters specializing in dining room, culinary and corporate salaried positions. Mike’s background is kind of cool. He’s worked in the family restaurant, went to culinary school in Switzerland, then moved to the United States for a restaurant job. He then started his own restaurant and then went over to… Human Resources? He does this for a very valid reason, to take care of his growing family, and that’s something I hope you take away from this episode. Mike still loves food, you can definitely tell. But now he is helping the food industry in a different way by connecting talented people to each other. His company One Haus is unique as he recruits recruiters that have a strong operational restaurant background so his employees used to work in restaurants. This allows his works to find quality people because they just know what it takes. Other than this, you’ll leanr a couple of really cool recruiting technologies and the best festivals to go to for … recruiting I really enjoyed this episode, Mike is an awesome guy and I loved the straightforward advice he gives on how to get a job. If you enjoyed this episode, please, sign up on our email list at myfoodjobrocks.com, like us on facebook,  rate and review on itunes, and share with your friends. If you show interest in being interviewed, know someone who would be a great interviewer, or would like to join our team of volunteers, make sure to email us at podcast@myfoodjobrocks.com. About Mike Hewitt Principal & Headhunter Mike Hewitt has over twenty years of experience in the hospitality industry, ranging from operations, brand development, human resources, consulting and recruiting . With this extensive insight ranging from fine dining to fast casual, large restaurant groups to single mom & pop operations, Mike brings a deep understanding of operator needs, having been there once himself. Mike’s approach to recruiting focuses on assessing company culture and honing in on a particular candidates’ specific skill set to make the match. He has a post graduate degree in Hotel & Restaurant Management from the Ecole Hoteliere de Lausanne. Key Takeaways How Mike went from a family restaurant to being CEO of a recruiting company The key moment on why Mike switched to the recruiting industries Why Linkedin Rocks Question Summary How do you get clients?: Network, referrals, returning back Elevator Pitch: We are connectors, connectors for long term success Describe the steps it took to get to where you are today: Parents had a restaurant in Spain, Culinary School at Ecole hoteiere de Lausanne in Switzerland, hired into the United States, Started his own restaurant, then HR Director, then started his own company. Why did you target hospitality?: It’s what I know. We hire operators and turn them into recruiters. (Operators: Chefs, managers, etc) Moment Mike wanted to do recruiting: looking at his 4 month old baby and say “why haven’t I seen this baby in 4 months?” My Food Job Rocks: It’s the variety. I get to work with so many different industries Food Trends and Technologies:  Embrace technology. Use technology to connect the dots! Spark hire - One-Way Video Technology Linkedin – a more passive way for communication Sometimes you have to track them for as long as 4 years to make a recruitment sale What makes a good candidate?: An honest candidate, knows exactly what they want, and can do a good job Listen first, then speak. It’ll be easier to find them a job Biggest challenge the food industry needs to face?: Commitment level. They are in it just for the fun and games Glamorization of Chefs: It’s good for my industry, But it’s all about how to do a job What’s one thing in the food industry you’d like to know more about: What the new trends are. Best way is to go to educational sessions and talks Recommended Festivals and Conferences: Choose depending on your goal: Awareness is key. Biggest exposure. For example: Miami Wine and Food Festival, Charleston Asten, Palm Beach, people who would hire us as a recruiting agency Who inspired you to get into food?: My mother, culinary school. Favorite Kitchen item: My vitamix Favorite Food: Guacamole… Guamanian dish, ground lemon chicken dish How would you start your own business?: If you love food, you don’t have to be a chef What’s next?: Farm to Turn Table How does your company like to be contacted?: linkedin; one-haus.com Other Links PNLs Budgets Labor Cost Describe the steps to get to the restaurant business: Guamanian Dish Island Style – Poke The one Poke restaurant in Arizona