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In this episode, Mary Sullivan, co-founder of Sweet but Fearless, talks with Sara Fay Egan, President and CEO of Beale Street Blues, about the power of pivots, both in life and in career. Life doesn't always go according to plan, actually, it rarely does. From surprise career twists to family emergencies and all the curveballs in between, it can sometimes feel like happiness is just out of reach. But what if you could find joy, even in the chaos? Mary and Sara explore how to recognize the seasons of life, trust your timing, and know when it's time to shift direction. This honest conversation is a reminder that change isn't something to fear. It's often the key to uncovering what truly fulfills you. Sara Fay is president and CEO of Beale Street Blues Company, a Hospitality and Restaurant Group and Entertainment Company. Her understanding of all aspects of the hospitality industry has elevated her to a sought-after expert in the field. Her experiences in event planning and starting and owning businesses, combined with her life experiences, inspired her to write her debut book, “The Through Line: Finding Happiness Through the Curveballs of Life, Family, and Business”. Enjoyed this episode? Subscribe, hit like, and leave a comment—we'd love to hear your thoughts! MORE ABOUT SARA FAY EGAN: LinkedIn: Sara Fay Egan Website: Sara Fay Egan Website: Sara Fay Egan Events Instagram: Sara Fay Egan Events BOOK: “The Through Line: Finding Happiness Through the Curveballs of Life, Family, and Business” ABOUT SWEET BUT FEARLESS: Website - Sweet but Fearless LinkedIn - Sweet but Fearless
Chef Kelly English joins Holly Whitfield on this week's Sound Bites to talk about the Second Line's renovations, their Hawaiian pop-up and a surprise celebrity visit to Restaurant Iris. English offers plenty of Memphis food recommendations and several hot takes on crime, Kroger and more.
Jim O'Conner is the COO of McNellie's Restaurant Group in Tulsa, OK. Jim grew up in MA and went to Tufts University. He studied in Spain and moved to Ireland for a year and really fell in love with true Irish pubs. He returned to the states and worked for Ford in Ann Arbor, MI and then moved to Tulsa with his wife where he discovered the McNellie's Group. He was such a fan of their businesses that he began working for them. The rest is history! We had CEO and Founder of McNellie's Group on the show for episode 1183! Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Franchise Law Solutions - Thinking about franchising your restaurant? Success doesn't have to mean 100 units overnight. With the right plan, you can build a profitable, local or regional franchise brand. The team at Internicola Law Firm — franchise lawyers and franchise development experts — will show you how. Visit www.franchiselawsolutions.com. US Foods: US Foods is hosting the event of the year, Food Fanatics 2025. August 19-20, 2025, at the Mandalay Bay, Las Vegas, NV. Network with over 5,000 Industry peers. Attend Zouk nightclub reception, expert breakout sessions, Keynote speeches, musical performances, and dramatic demonstrations, and sample the latest on-trend dishes. The Clock Is Ticking! Be Ready to Register on April 16 for Food Fanatics® 2025. To learn more, visit www.usfoods.com/foodfanatics2025 Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Let's make 2025 the year your restaurant thrives. Guest contact info: Email: jim@mcnellies.com Thanks for listening! Rate the podcast, subscribe, and share! We are on Youtube: @RestaurantUnstoppable
Elliot Nelson is the Founder and CEO of McNellie's Restaurant Group based in Tulsa, OK. This is Elliot's second time on the show, previously featured on episode 781 back in 2021. Elliot's mantra is to “make our city better one restaurant, one meal, one guest at a time.” He does this through owning and developing over 10 concepts currently. Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Let's make 2025 the year your restaurant thrives. Guest recommendations: Sunday Guest contact info: Website: https://mcnellies.com Instagram: @mcnelliesgroup Email: elliott@mcnellies.com Thanks for listening! Rate the podcast, subscribe, and share! We are on Youtube: @RestaurantUnstoppable
Umair Khan comes on TPE to discuss Zareens Pakistani Kitchen, Karachi Food, bringing Pakistani food to the USA, Niharis, Naans and more.Umair is Founding Partner at Mentors Fund, Visiting Professor (teaching Entrepreneurship) at UC Berkeley, Founder & Chairman of Folio3 Software, and co-owner of the award-winning Zareen's Restaurant Group in the San Francisco Bay Area. He is co-author of the lefty published Zareen's Pakistani Kitchen. He received his BS and MS from MIT.The Pakistan Experience is an independently produced podcast looking to tell stories about Pakistan through conversations. Please consider supporting us on Patreon:https://www.patreon.com/thepakistanexperienceTo support the channel:Jazzcash/Easypaisa - 0325 -2982912Patreon.com/thepakistanexperienceAnd Please stay in touch:https://twitter.com/ThePakistanExp1https://www.facebook.com/thepakistanexperiencehttps://instagram.com/thepakistanexpeperienceThe podcast is hosted by comedian and writer, Shehzad Ghias Shaikh. Shehzad is a Fulbright scholar with a Masters in Theatre from Brooklyn College. He is also one of the foremost Stand-up comedians in Pakistan and frequently writes for numerous publications. Instagram.com/shehzadghiasshaikhFacebook.com/Shehzadghias/Twitter.com/shehzad89Join this channel to get access to perks:https://www.youtube.com/channel/UC44l9XMwecN5nSgIF2Dvivg/joinChapters:0:00 Introduction2:00 Karachi food must-haves12:00 Pakistani food vs the world14:30 Zareen's23:00 Entrepreneurship35:00 Pakistani community needs to get organized41:00 PAkistani vs Indian cuisines48:14 Naans and Pakistani ingredients53:00 Quality control56:30 Startups and Entrepreneurship1:02:30 Audience questions
Jason Chin, owner of the Good Salt Restaurant Group, shares what is was like to be named the city's first James Beard Award finalists for Outstanding Restaurateur. Jason also shares he and his staff's excitement in hosting The Jim Colbert Show's 'Boozy Brunch' on Sunday, May 4th, 2025. Get your tickets at RealRadio.fm/brunch.
Jason Chin, owner of the Good Salt Restaurant Group, shares what is was like to be named the city's first James Beard Award finalists for Outstanding Restaurateur. Jason also shares he and his staff's excitement in hosting The Jim Colbert Show's 'Boozy Brunch' on Sunday, May 4th, 2025. Get your tickets at RealRadio.fm/brunch.
Episode 89. It's hard to create one successful business, but if you can take what you learn from doing one thing and apply it to another the opportunities are endless. They key: getting really good at one thing.In this episode of the Lifetime at Work Podcast, host Greg Martin interviews David Steele, a successful restaurateur and founder of One Wealth Advisors. They discuss David's journey from working in the restaurant industry during high school to founding a highly successful restaurant group in San Francisco and a thriving financial planning practice. Key topics include his love for hospitality, the transition to wealth management, building successful businesses through systematic processes, and career advice for young professionals. David also shares insights on the evolution of the restaurant industry, the impact of the Me Too movement, and the role of technology and AI. Additionally, David talks about his involvement in other entrepreneurial ventures, including a restaurant company in New York, a rock and roll band management company, and a yoga studio.00:00 Introduction to the Podcast00:23 Meet David Steele: Restaurateur and Financial Planner01:16 David's Journey: From Restaurants to Wall Street02:55 The Allure of the Restaurant Industry05:15 Hospitality in Finance: A Unique Perspective07:01 Starting Flour + Water: Challenges and Successes12:16 Universal Business Principles for Success16:21 David's Diverse Ventures and Board Roles18:00 Building Systematic Processes for Success30:23 Empowering Teams and Delegation31:44 The Evolving Restaurant Industry35:20 Final Thoughts and Contact Information
WBZ's Jordan Rich talks with Matt Robinson of matts-meals.com about this hospitality group in Boston, MA. Get all the news you need by listening to WBZ NewsRadio 1030 on the free #iHeartRadio app! Or ask Alexa to play WBZ NewsRadio on #iHeartRadio.
A kid hustled in college selling pizzas. Once out of school, he opened up an ice cream shop. And then a deli, and then a full-service restaurant, and today Alex Smith, the founder and CEO of Atlas Restaurant Group, owns more than fifty locations across five states! Of course, Annapolitans are most familiar with The Choptank! With the expansion of their footprint in Annapolis, with two restaurants in the Annapolis Waterfront Hotel expected to open this fall (Armada and Marmo), and The Admiral's Cup in the former Stevens Hardware building scheduled to open in a few weeks, we wanted to chat and learn a bit more about Atlas, how they grew, and how they become a part of the communities they serve. Have a listen! LINKS: Atlas Restaurant Group (Website) Atlas Restaurant Group (Facebook) Atlas Restaurant Group (X) Atlas Restaurant Group (Instagram) Atlas Restaurant Group (LinkedIn) The Choptank (Website) The Admiral's Cup (Website) Marmo (Website) Armada (Website)
On this episode of the SeventySix Capital Sports Leadership Show, Wayne Kimmel interviewed the COO & Co-Founder of Vetri Restaurant Group, Jeff Benjamin.After graduating from The University of Massachusetts Amherst, Benjamin met Marc Vetri in New York City while working in the food industry. When Marc decided to return to his native Philadelphia to open Vetri Cucina, he tapped Benjamin to be his business partner and general manager—and the rest is history.Today, Benjamin serves as co-founder of Vetri Cucina, and has worked alongside Marc to open many restaurants in the past 25 years including Fiorella, Fiore Rosso and MVP located in the Philadelphia area, and Osteria Fiorella and Vetri Cucina in Las Vegas. Benjamin is the co-founder and a board member of the Vetri Community Partnership. In 2015, he published his first book, Front of the House: Restaurant Manners, Misbehaviors & Secrets, a behind-the-scenes look at the details that go into an evening out. In addition to operating restaurants, Benjamin enjoys helping entrepreneurs in the food and beverage industry through angel investing and consultation. Benjamin recently released, "Extra Innings: A Memoir of Fathers, Sons, Fandom, and Fate" which explores the relationships between generations and the passion of being a sports fan, and the bond between a father and son through their shared love for the Chicago Cubs. Benjamin intertwines themes of family, faith, social justice, and personal growth.Currently he is an investor and sits on the boards of Federal Donuts, a quick serve restaurant company, and Simply Good Jars, a CPG salad product for the foodservice and grocery industry.Benjamin lives in Philadelphia with his wife, Melissa, and has two daughters. When not working, he can be found spending time with his family and rooting for his beloved sports teams, the Cubs and 76ers.Jeff Benjamin:LinkedIn: https://www.linkedin.com/in/jeff-benjamin-57472a132/X: @RkBenji
We have the CEO of Lin's Restaurant Group, Jason Lin joining us on the pod. He's the owner of some of the hottest Asian restaurants in Fresno, including Lin's Fusion, Spicy J's, Ramen Hayashi, Hino Oishi, just to name a few. We talk about a life of a restauranteur and a sneak peek of new spots he'll be opening in town.
On this week's episode presented by Busey Bank, I'm thrilled to be joined by Ben Poremba, the visionary chef and restaurateur behind the Bengelina Restaurant Group in St. Louis. Ben has made a name for himself not only as a culinary innovator but also as a community builder, transforming unproven neighborhoods into thriving dining destinations. With a portfolio of diverse concepts, he's now taking on the ambitious challenge of opening six new restaurants in the Delmar Maker District, an up-and-coming part of St. Louis. Today, we'll dive into his leadership philosophy, how he attracts and retains top talent, the ways he measures success across multiple ventures, and the impact he believes restaurants can have on the community at large. Whether you're in hospitality or just passionate about leadership and growth, this conversation is packed with insights you won't want to miss. Let's roll...
Nick Yee is the COO and Partner at Been Restaurant Group. nick grew up in the industry in his parents' restaurants in western Massachusetts alongside his siblings. He got a business degree and worked as a claims adjuster in Cambridge, MA before realizing he wanted to be back in the restaurants with the family business. His brother, Edison Yee, is the CEO and was featured on episode #1064! The Bean Restaurant Group oversees 16 restaurants across five concepts today. Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: US Foods: US Foods is hosting the event of the year, Food Fanatics 2025. August 19-20, 2025, at the Mandalay Bay, Las Vegas, NV. Network with over 5,000 Industry peers. Attend Zouk nightclub reception, expert breakout sessions, Keynote speeches, musical performances, and dramatic demonstrations, and sample the latest on-trend dishes. The Clock Is Ticking! Be Ready to Register on April 16 for Food Fanatics® 2025. To learn more, visit www.usfoods.com/foodfanatics2025 Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Systems Pro: When you join Restaurant Systems Pro through February of 2025, They will handle your 2024 books at no charge. Here's what you get: Organization of all invoices and expenses;AI Scanning of products so you know the usage; Reconciling your accounts; Tracking inventory and labor costs; and Providing detailed P&L reports Head to RestaurantUnstoppable.com/RSP and be sure to mention this special offer. Let's make 2025 the year your restaurant thrives. Today's guests recommends these tools: Solink AUTEC Guest contact info: Email: nick@beanrg.com Thanks for listening! Rate the podcast, subscribe, and share! We are on Youtube: @RestaurantUnstoppable
In Episode 3 of Season 4 of the Paper Trails Podcast, Nick Kalogeromitros sits down with Aimee Larson, President of Conway Restaurant Group. Listen as Aimee shares the origins of the Napa brand and provides insights and strategies on how they created a successful brand.
Grant DePorter, President and Owner of Harry Caray’s Restaurant Group, joins Lisa Dent to share the story behind the 1919 ‘Black Sox’ ball that was found in a time capsule. The historic baseball was placed in the Chicago Sports Museum. DePorter believes that, by moving the ball, he cursed the White Sox. DePorter is determined […]
Grant DePorter, President and Owner of Harry Caray’s Restaurant Group, joins Dane to talk about the history of Harry Caray’s restaurants. Then Grant talks about the theme for this year’s toast to Harry Caray. The Lisa Dent show will be there for this year’s toast live at Harry Caray’s Tavern Navy Pier on Tuesday, March […]
Grant DePorter, President and Owner of Harry Caray’s Restaurant Group, joins Dane to talk about the history of Harry Caray’s restaurants. Then Grant talks about the theme for this year’s toast to Harry Caray. The Lisa Dent show will be there for this year’s toast live at Harry Caray’s Tavern Navy Pier on Tuesday, March […]
Grant DePorter, President and Owner of Harry Caray’s Restaurant Group, joins Dane to talk about the history of Harry Caray’s restaurants. Then Grant talks about the theme for this year’s toast to Harry Caray. The Lisa Dent show will be there for this year’s toast live at Harry Caray’s Tavern Navy Pier on Tuesday, March […]
Hosted by David and Nycci Nellis. On today' show: · Dan Ziegler, founder of the Chacho Distillery in Takoma Park, with his special take on Colombian aguardiente; · Dani Mathey , COO of the 801 Restaurant Group, which has opened its first East Coast restaurant, the 801 Chophouse in Tysons Corner; · Moe Yamada, also known as the Kimono Mom. She is a former maiko (apprentice geisha) turned YouTuber, entrepreneur, and mother. Through her global platform, she shares the beauty of Japanese home cooking and culture, connecting with audiences from 192countries; · Julie Verratti, the chief brand officer for Denizens Brewing, joinsus with new executive chef Shannan Troncoso to chat about what's cookingat the brewery. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. On today' show: · Dan Ziegler, founder of the Chacho Distillery in Takoma Park, with his special take on Colombian aguardiente; · Dani Mathey , COO of the 801 Restaurant Group, which has opened its first East Coast restaurant, the 801 Chophouse in Tysons Corner; · Moe Yamada, also known as the Kimono Mom. She is a former maiko (apprentice geisha) turned YouTuber, entrepreneur, and mother. Through her global platform, she shares the beauty of Japanese home cooking and culture, connecting with audiences from 192 countries; · Julie Verratti, the chief brand officer for Denizens Brewing, joins us with new executive chef Shannan Troncoso to chat about what's cooking at the brewery. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Hosted by David and Nycci Nellis. On today' show: · Dan Ziegler, founder of the Chacho Distillery in Takoma Park, with his special take on Colombian aguardiente; · Dani Mathey , COO of the 801 Restaurant Group, which has opened its first East Coast restaurant, the 801 Chophouse in Tysons Corner; · Moe Yamada, also known as the Kimono Mom. She is a former maiko (apprentice geisha) turned YouTuber, entrepreneur, and mother. Through her global platform, she shares the beauty of Japanese home cooking and culture, connecting with audiences from 192countries; · Julie Verratti, the chief brand officer for Denizens Brewing, joinsus with new executive chef Shannan Troncoso to chat about what's cookingat the brewery. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. On today' show: · Dan Ziegler, founder of the Chacho Distillery in Takoma Park, with his special take on Colombian aguardiente; · Dani Mathey , COO of the 801 Restaurant Group, which has opened its first East Coast restaurant, the 801 Chophouse in Tysons Corner; · Moe Yamada, also known as the Kimono Mom. She is a former maiko (apprentice geisha) turned YouTuber, entrepreneur, and mother. Through her global platform, she shares the beauty of Japanese home cooking and culture, connecting with audiences from 192 countries; · Julie Verratti, the chief brand officer for Denizens Brewing, joins us with new executive chef Shannan Troncoso to chat about what's cooking at the brewery. Learn more about your ad choices. Visit podcastchoices.com/adchoices
GUEST: Alex Kim TITLE: Culinary Director of Glowbal Restaurant Group's Five Sails Learn more about your ad choices. Visit megaphone.fm/adchoices
Robert St. John grew up in Jackson, Mississippi. At age 19, Robert entered the restaurant industry at a delicatessen where he became the manager. During his very first shift at that job, he decided that he wanted to make restaurants his career. After struggling with substance abuse in his early adulthood, Robert got completely clean in 1983 and went to school to study the industry and in 1987 he opened his first restaurant, The Purple Parrot, in Hattiesburg, Mississippi. He opened that restaurant with 2 other partners, and he believes partnerships are the right way to go toward success in this industry, still to this day. His restaurant group, New South Restaurant Group, now has 7 unique concepts throughout Mississippi. This is Robert's second time on the Restaurant Unstoppable show, previously he joined us for episode 923. Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Restaurant Systems Pro: When you join Restaurant Systems Pro through February of 2025, They will handle your 2024 books at no charge. Here's what you get: Organization of all invoices and expenses;AI Scanning of products so you know the usage; Reconciling your accounts; Tracking inventory and labor costs; and Providing detailed P&L reports Head to RestaurantUnstoppable.com/RSP and be sure to mention this special offer. Let's make 2025 the year your restaurant thrives. Today's guest recommends these tools: Restaurant Systems Pro: http://restaurantunstoppable.com/RSP Contact the guest: Website: https://robertstjohn.com Thanks for listening! Rate the podcast, subscribe, and share! We are on Youtube: @RestaurantUnstoppable
Aaron Bludorn and Cherif Mbodji of Bludorn, Navy Blue, and Bar Bludorn join Eric on today's podcast. The guys speak with Eric about the current state of the restaurant group, what they're excited about coming up in 2025, how the Perseid project came about which is set to open this year at the new Hotel Saint Augustine, developing the menu at Perseid, the French inspirations, how Bar Bludorn has evolved since opening, growing talent within the group, collaborating with other restauranteurs, thoughts on the Michelin Guide coming to Texas, and more! Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Houston Chef Breaks His Silence on Sudden Exit from Woodlands Restaurant Luxurious Houston Steak and Sushi Restaurant Suddenly Shutters Iconic Houston Cocktail Bar Brings Back Happy Hour for First Time in 5 Years Another Houston Dive Bar Lives on Thanks to Anvil Owner Bobby Heugel
Happy New Year! On the first podcast of 2025, Eric is joined by Alex Smith of Atlas Restaurant Group. Alex speaks with Eric about how he get started in the restaurant business, the Baltimore dining scene, why they decided on Houston rather than somewhere northeast, why River Oaks District was the right spot, the decision to close Ouzo Bay, what he's learned about Houston since coming here, possible areas where Atlas could expand into, and much more! Plus, Alex updates Eric on how things are going at Azumi, Loch Bar, and Marmo. Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Texas Roadhouse Plans First Houston-Area Outpost of its Casual Burger Spot Houston Entrepreneur Serves Up Italian-Inspired Market Near Rice Village Creative Montrose Pizzeria Will Shutter After Only a Year-and-a-Half Houston Pizzeria Unveils Indulgent Caviar Pizza for the Holiday Season
At 21, Troy Guard left community college in San Diego to return to Hawaii, his birthplace, where he mentored under Roy Yamaguchi, celebrity chef. Guard recounts, “I started in the pantry, worked my way through the kitchen, and over the next eight years opened restaurants with him [Yamaguchi] in Tokyo and New York City.” At 38, Guard opened his first restaurant in Denver. “I knew the culinary side of the business pretty well,” says Guard, “but I had to quickly learn financial management and people development.” Today, Guard is the owner and chef of the 12-restaurant TAG Restaurant Group. The company describes its eight concepts as ranging “from a bubbly breakfast joint, HashTAG, to the quick-casual Bubu, to the show-stopping modern steakhouse, Guard and Grace, and everything in between.” In this episode, Guard explains how building the right team and delegating responsibilities became the foundation of his business expansion. "Today we successfully operate TAG Burger Bar, TAG Raw Bar, Sugar Mill Bakery, Los Chingonas Taqueria, and Guard & Grace Steakhouse because of the team we developed and the modifications I made to my role.” Guard recommends that operators who wish to grow their concepts follow three steps: First, place yourself in the role that fits you best. Second, fire yourself from other responsibilities to allow the right person room to perform them. And third, implement systems and procedures for consistency. Trust your people but place your faith in the systems. Guard envisions a bright future for the TAG Restaurant Group. "Our short-term priorities include a focus on implementing appropriate technologies that improve operations while continuing to emphasize the guest experience."
While in New York City this September, Lisa Dahl--the prolific Sedona, Arizona chef and restaurateur--made time to visit with Andrew for a very personal conversation about her unique life and career path. Lisa wasn't always bound for the pro kitchen. She harbored dreams of singing, and worked for a time in fashion. But once she found her way to Sedona (which she describes as her sanctuary) and her calling as a cook, her ascent has been steady, and still continues today. This conversation begins steeped in personal history and transitions into a very detailed exploration of cooking, restaurant concepts, and much more.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez Network, featuring a breadth of food and beverage podcasts and newsletters. This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. photo by Scott Yates THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!
Retailers, including Walmart and Kroger, issued recall warnings to consumers for cucumbers tied to potential salmonella contamination from a supplier. Walmart voluntarily recalled “Marketside Fresh Cut Cucumber Slices” at 34 Texas stores because of the potential for salmonella contamination. That includes several locations in the Dallas-Fort Worth area, including three in Dallas, two in Plano and Garland along with other locales such as Allen, Frisco and McKinney. Kroger, which has several stores in D-FW, issued a recall for 36-count cucumber items sold in Dallas for purchases between Oct. 16 and Nov. 29. The moves come after SunFed Produce in Arizona recalled whole fresh American cucumbers packaged in bulk cardboard containers and were sold between Oct. 12 and Nov. 26. In other news, concluding a weekslong trial, a jury issued the death penalty Wednesday for Jason Alan Thornburg. He was convicted of killing and dismembering three people more than three years ago in an Euless motel room. Next up, a Dallas Morning News investigation found that North Texas meth sentences are the longest in the nation. The News' analysis of 10 years of federal sentencing data from October 2013 through September 2023 shows that the national median sentence for a federal meth crime is six years. And Seager & Sons, a 1970s-inspired restaurant, is set to open in Plano next Tuesday. The restaurant is near State Highway 121 and the Dallas North Tollway, at the Boardwalk at Granite Park, where 33 Restaurant Group already owns Union Bear and Suburban Yacht Club. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Steak and Sandra are joined by Niko and Pano Karatassos of The Buckhead Life Group as they discuss the start of their family restaurant business, which was started by their father with their first restaurant, Pano's and Paul's.
In hour two, steak and Sandra are joined by Niko and Pano Karatassos of The Buckhead Life Group
Join Rick Braa, Arnold Shain and Washington Hospitality Association President & CEO Anthony Anton for this webinar on increasing traffic to your establishment. Wages are going up around the state. The most effective way to fight the inflationary effect of those wage increases is to drive more traffic to your restaurant to increase guest counts while minimizing price increases. This webinar will provide restaurant operators with fresh ideas and techniques for increasing profitability, including guidance on developing goals and objectives, building a plan and timeline, and holding colleagues accountable to the plan. Rick Braa is CEO of AMP Services, which delivers restaurant accounting solutions and hospitality consulting services that improve your business and professional operations at every level. Arnold Shain is the founder of Restaurant Group, Inc. and is known as an “idea man.” His strong suits are concept development, branding and restaurant “rescues.” Subscribe to Washington Hospitality Industry Podcast on Soundwise
Michael Mina, whose hospitality group boasts about two dozen restaurants across the United States (and one in the UAE), trained in New York City. But he hadn't opened a restaurant in Manhattan ... until this summer when he and his team launched Bourbon Steak on Central Park South. On the occasion of the opening, Michael sat down with Andrew for a conversation that covers his Egyptian heritage, the glory days of 1990s New York restaurants, and his growth as a chef and operator. Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic (free) or premium membership. And please check out our fellow meez network podcasts and newsletters! THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!
Today on our episode #401 of All in the Industry®, Shari Bayer's guest is Bob Broskey, Executive Chef Partner of RPM Restaurants, which is part of Lettuce Entertain You Restaurants, overseeing a chef team nationwide at concepts, including RPM Seafood, RPM Italian, RPM Steak, The Oakville Grill & Cellar, Pizzeria Portofino, RPM Events. A native of Pittsburgh, Pennsylvania, Bob's journey led him to Chicago, and his cooking experience includes L2O, which was Lettuce Entertain You's two Michelin-starred seafood restaurant, where he eventually became chef de cuisine. Bob was recognized by Zagat's "30 Under 30" award. Today's show also features Shari's PR tip to know that every ending is a new beginning; Speed Round; Industry News on the 2024 Food Network New York City Wine & Food Festival presented by Invesco QQQ (#NYCWFF) taking place October 17-20, 2024 in Brooklyn; NYC's premier wine and food festival supporting New Yorkers in need with God's Love We Deliver; Eat. Drink. Feed NYC; and Solo Dining experience at Penny, a raw bar and seafood counter restaurant, which earned 3 stars by The New York Times and a spot on its Restaurant List 2024 as one of 50 favorite places in America. Shari also shares a big announcement that after 11 years and 401 episodes, this will be her last show on Heritage Radio Network. Many thanks to the entire HRN team for their support over the years, to all of our past guests, and to you, our loyal listeners. It's been quite a run, and Shari is truly grateful. Shari will be continuing to podcast, sharing the stories of behind-the-scenes talent in hospitality, so please follow @allindustry and @sharibayer on Instagram for updates, as well as "All in the Industry" on Facebook. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.
What started as a single sushi restaurant (Blue) in Omaha has expanded to 13 concepts and 46 locations across 13 states, and Flagship's growth isn't slowing down anytime soon. Two of the 4 founders joined me to talk about how the first restaurant got off the ground, the mistakes it's learned from over the years, creating a cohesive dining experience in addition to serving great food, and where this rocketship of a company is headed next.Follow, rate, and review my podcast wherever you get your podcasts so you don't miss an episode! Also follow up on Facebook, Twitter, Instagram, AND my blog Restaurant Hoppen!This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or Hurrdat Media YouTube channel!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Few new restaurants have hit the ground with as much positive buzz as Clio, Omaha's first restaurant dedicated to Mediterranean food. But that wasn't by mistake. Hear the story of the restaurant's opening weeks as the chefs worked around the clock to develop recipes, research the cuisine, build a team, and master the finicky but absolutely delicious pita. Anyone curious about how restaurants move from concept to reality can't miss this episode!Follow, rate, and review my podcast wherever you get your podcasts so you don't miss an episode! Also follow up on Facebook, Twitter, Instagram, AND my blog Restaurant Hoppen!This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or Hurrdat Media YouTube channel!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
This week, we head to the Windy City to meet two individuals who have brought their own twist to the Chicago food scene. James Beard award winning pastry chef Mindy Segal introduces us to the bakery that bears her name. And, Chef Max Robbins, Culinary Director at Lettuce Entertain You Restaurants, shares his perspective on the evolution of what defines “Midwestern Cuisine.”Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!Eat Your Heartland Out is Powered by Simplecast.
LOUNGE LIZARDS PRESENTED BY FABRICA 5 - Visit Fabrica005.com and use code LIZARDPOD at checkout for 10% off THE ENTIRE STORE! Free worldwide shipping from Miami on all orders over $125. See website for more information and terms.Recorded at Ten86 Cigars in Hawthorne, New Jersey, the lizards pair the Drew Estate Liga Privada T52 in Corona Viva with mezcals Neta (Espadín), Lalocura (Espadín) and Rey Campero (Tepextate). The guys welcome Chef/Partner Ricky Camacho of the Añejo Restaurant Group (NYC/PHI/NJ) for a deep dive on artisanal mezcals. They discuss why mezcal pairs so well with cigars, the differences in agave varietals and the confusion around this sometimes divisive spirit. Plus: Chef Ricky's favorite cigars and Lizard palate growthFor more on Chef Ricky's restaurants:https://www.anejotribeca.com/https://www.anejonyc.com/https://www.anejophilly.com/https://www.eatplaya.com/Join the Lounge Lizards for a weekly discussion on all things cigars (both Cuban and non-Cuban), whiskey, food, travel, life and work. This is your formal invitation to join us in a relaxing discussion amongst friends and become a card-carrying Lounge Lizard yourself. This is not your typical cigar podcast. We're a group of friends who love sharing cigars, whiskey and a good laugh.website/merch/rating archive: loungelizardspod.comemail: hello@loungelizardspod.com to join the conversation and be featured on an upcoming episode!instagram: @loungelizardspod
Lauren Bailey is the CEO and Co-Founder of Upward Projects, based out of Phoenix, AZ. Lauren knew she wanted to be a restaurateur while mixing a drink at a bar on Martha's Vineyard in her early 20's. She got a job at PF Chang's when that concept had only 2 locations. She then returned to her hometown of Phoenix and began working in fine dining restaurants, and she even worked with Sam Fox Restaurant Concepts. She finally opened her first restaurant, Postino, with her business partner Craig Demarco. Today Upward Projects has 32 restaurants in 10 cities across 5 states with 1,900 employees. The company hit 100 million dollars in sales last year. Favorite success quote/mantra: "The brain works really well at talking you out of things, so you need to talk yourself into things." In this episode we will discuss: Entrepreneurialism Opening restaurants Scaling FOH Business coaches Partnerships Raising capital AND MORE! Today's sponsors: Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT's total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT's end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way. MarginEdge: Boost your efficiency and profitability without adding labor costs. MarginEdge is a complete restaurant management software that allows you to seamlessly manage all aspects of your business from one central location. Track food costs in real time, make inventory faster and less tedious, easily cost out your recipes, and get a daily P&L so you always know where you stand. See how it works at marginedge.com/unstopabble. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact the guest: Website:https://upwardprojects.com/ Instagram: @laurenbailylb Thanks for listening! Rate the podcast, subscribe, and share! We are on Youtube: @RestaurantUnstoppable
Nathan Ares is the Owner of Ares Collective Restaurant Group based in Tucson, AZ. Nathan Ares was featured on Restaurant Unstoppable episode 681, mostly for his work with his restaurant, Prep and Pastry, in Tucson, AZ. Today, the Ares Collective is the creator/owner of 7 concepts in and around Tucson. Favorite success quote/mantra: "Hospitality is a big word made up of small, little actions." In this episode we will discuss: Scaling Social media Partners Cost of goods Menu engineering Hiring Unions Drive ups AND MORE! Today's sponsor: Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT's total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT's end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way. MarginEdge: Boost your efficiency and profitability without adding labor costs. MarginEdge is a complete restaurant management software that allows you to seamlessly manage all aspects of your business from one central location. Track food costs in real time, make inventory faster and less tedious, easily cost out your recipes, and get a daily P&L so you always know where you stand. See how it works at marginedge.com/unstopabble. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact the guest: Website: https://www.prepandpastry.com Thanks for listening!
Gocha Hawkins, visionary celebrity chef, innovative entrepreneur, and owner of Gocha's Restaurant Group, providing upscale, tantalizing Southern cuisine that promises an unparalleled dining experience. Having conquered the beauty industry and collaborated with A-list celebrities, including her role on WE tv's “L.A. Hair,” Gocha added restaurateur to her resume, drawing inspiration from her grandmother's kitchen. Gocha's Restaurant Group aims to redefine comfort cuisine, blending the warmth of Southern flavors with progressive cooking. Gocha's Breakfast Bar recently earned The Golden Spatula Award from Atlanta News First, emphasizing their commitment to top-notch quality. This rare award is reserved for restaurants achieving a perfect score of 100 on their health inspection. Instagram: @GochaHawkins Instagram: @gochasbreakfastbar Gocha talks: Building an Empire: Gocha has built her restaurant chain from the ground up, with three thriving locations. She can share valuable insights from her book, "Gocha's Blueprint to Business 101," delving into key themes essential for aspiring entrepreneurs. Culinary Expertise: Gocha has a hands-on take with her restaurants, actively involved in day-to-day operations, and personally curates recipes in the kitchen. Gocha can discuss how her culinary journey as a celebrity chef began in her grandmother's kitchen. From Curls to Cuisine: Gocha's transition from a celebrity stylist to a successful restaurateur is a fascinating journey. After nearly 30 years in the beauty industry, fueled by unwavering determination, she created Gocha's Restaurant Group from the ground up. Reality TV Show: Gocha is a cast member of WE tv's "Bold and Bougie," celebrating life, friendship, and the power of self-discovery. The show showcases Gocha's vibrant personality and entrepreneurial spirit. www.emilyjaenson.com instagram.com/emilyjaenson instagram.com/leadershipisfemale --- Support this podcast: https://podcasters.spotify.com/pod/show/leadershipisfemale/support
At 25 years of age, Dominick Purnomo was elected to President of the New York State Restaurant Association, the youngest President in the history of the state organization. Wine Spectator has praised his Wine list since 2004 as a Best of Award of Excellence winner and has recently been named one of the 300 most excellent wine lists in the world. He's also co-founded FEED ABLANY, which provides meals for those in need. Click the ling below for more info.https://www.dominickpurnomo.com/aboutCheck out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.
John Currence is the Executive Chef and Owner of City Grocery Restaurant Group, HQ'd in Oxford, MS. John opened his first restaurant, City Grocery, at 26 in 1992. John later opened Big Bad Breakfast which has scaled to 22 locations today. The company has its sights currently set on 50 locations nationwide. Favorite success quote/mantra: “Everything is everybody's job all the time.” “Don't your own press.” “Never forget that it's your people that give you the ability to make the living that you do. In this episode we will discuss: Partners Labor markets Cooking Leadership Scaling Tech stack Values and how to instill them in your crew Minimum wage conversations Today's sponsor: MarginEdge: Boost your efficiency and profitability without adding labor costs. MarginEdge is a complete restaurant management software that allows you to seamlessly manage all aspects of your business from one central location. Track food costs in real time, make inventory faster and less tedious, easily cost out your recipes, and get a daily P&L so you always know where you stand. See how it works at marginedge.com/unstopabble. Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT's total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT's end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way. Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com and see why Owner.com is the #1-rated Restaurant Marketing Software. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Email John at john@citygrocery.com Thanks for listening!
This week, we sit down with glass-ceiling smasher, corporate and nonprofit leader, Atlanta booster, storyteller, mentor, mother and grandmother, community organizer, and woman of the hour Hala Moddelmog. Hala is a fellow Atlantian, spending nearly her entire career in this southeastern metropolis. Shout out for the home team! Hala is currently the President and CEO of the Woodruff Arts Center in downtown Atlanta. She has spent nearly 30 years in President and CEO roles from Metro Atlanta Chamber to Arby's Restaurant Group to Susan G. Komen - and more. Needless to say, ain't no mountain high enough! In our 30-minute conversation, Hala shares her story of “having it all,” her unwavering commitment to the Atlanta community, her experience with storytelling and art as mechanisms for learning and change, and her incredible take on how to invest in others “doing the work.” Hala was among the first to join the I AM 111 to support the “making of” the I AM Series. In this episode, we ask Hala why she joined, and she surprised us with the most authentic and powerful answer!“I saw two women putting everything on the line to do something important, and I thought sign me up! Let me be a little bit a part of this.” We won't give it all away, but the TL;DR is: If you can show up for others in the “arena,” do.Hala describes her experience being part of a generation that had to break proverbial glass ceilings, and how she and her fellow “glass shatterers” won't stop because it's just not fixed yet! And finally, the pièce de résistance, and our real takeaway from this conversation… The art of shattering that glass isn't just in its breaking, it's in turning around and offering a helping hand to those that follow with hammers. Mic drop.
Today is Earth Day, and with this special episode, we sat down with Ali Cammisa, senior director of sustainability at CRG Restaurant Group. CRG's commitment to integrating sustainable practices, like composting programs, reflects a broader movement within the restaurant industry. Through storytelling and accessible communication, CRG aims to engage both customers and executives in their journey towards environmental stewardship, exemplifying the evolving significance of Earth Day beyond an annual event.
David Bastian of Kingdom Capital is BACK for another podcast. This time we're diving deep into GEN Restaurant Group (GENK). DISCLOSURE: I/WE AND DAVID OWN SHARES AS OF THIS PODCAST. We are free to change our minds and trade in/out of this position after the podcast is released. I'll say it again, none of this is investment advice. Do your own work. Don't trust two randoms with a microphone. I think it's a unique situation that reminds me of Kura Sushi (KRUS), which went from $14 to $120 in a few years. I hope you enjoy the podcast. Finally, a big thanks to the following sponsors for making the podcast a reality. Mitimco This episode is brought to you by MIT Investment Management Company, also known as MITIMCo, the investment office of MIT. Each year, MITIMCo invests in a handful of new emerging managers who it believes can earn exceptional long-term returns in support of MIT's mission. To help the emerging manager community more broadly, they created emergingmanagers.org, a website for emerging manager stockpickers. For those looking to start a stock-picking fund or just looking to learn about how others have done it, I highly recommend the site. You'll find essays and interviews by successful emerging managers, service providers used by MIT's own managers, essays MITIMCo has written for emerging managers and more! Tegus Tegus has the world's largest collection of instantly available interviews on all the public and private companies you care about. Tegus actually makes primary research fun and effortless, too. Instead of weeks and months, you can learn a new industry or company in hours, and all from those that know it best. I spend nearly all my time reading Tegus calls on existing holdings and new ideas. And I know you will too. So if you're interested, head on over to tegus.co/valuehive for a free trial to see for yourself. TIKR TIKR is THE BEST resource for all stock market data, I use TIKR every day in my process, and I know you will too. Make sure to check them out at TIKR.com/hive. Marhelm Marhelm is an information service for investors to find real value in an overvalued market. With a focus on shipping and commodities, Marhelm helps you stay on the pulse of global trade, track global sentiment, and identify compelling investment opportunities. Get 20% of your subscription by using the code VALUE at checkout. Check it out here. --- Support this podcast: https://podcasters.spotify.com/pod/show/valuehive/support
Ciarán Tyrrell is the proud son of Seán Tyrrell, on his passing the President of Ireland Michael Higgins said: It is with sadness that I have learned of the passing of Seán Tyrrell, one of our finest, most talented, original and creative troubadours. Ciarán is currently working on his fist book of poetry. The acorn doesn't fall far from the tree. Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more.
Are you feeling stuck in your career? Do you want to be promoted, but you're not sure how? Jacqueline Lee (Vice President & General Counsel of Flynn Restaurant Group) shares: - How knowing her worth that she deserves to be valued and respected has given her courage to set healthy boundaries. - Why finding a sponsor early on in her career propelled her career growth. - What qualities she had as a protege that made sponsors give her opportunities. - How she recognizes her privilege of passing as white has helped her life and career. - When to ask for support so that you can find work-life harmony. Connect with Jacqeline on LinkedIn at https://www.linkedin.com/in/jacqueline-lee-a138154/. Connect with Samorn at www.linkedin.com/in/samornselim. Get a copy of Samorn's book, “Belonging: Self Love Lessons From A Workaholic Depressed Insomniac Lawyer” at https://tinyurl.com/swpc578c. Get weekly career tips by signing up for our newsletter at www.careerunicorns.com. Want to work with Samorn? Send a message at www.careerunicorns.com for a free consultation.
Edison Yee is the President/Partner of Bean Restaurant Group headquartered in Springfield, MA. Edison Yee's father opened a restaurant in Massachusetts 5 decades ago which operated until 2018. Edison started working in his dad's restaurant at the age of 10, back in the 1970s. In 1990, Edison took over the family business and today serves as President. In 2002, the family opened their second concept, and another followed in 2006. Today, Bean restaurant Group operates 16 restaurants. Favorite success quote/mantra: "Mise en place." In this episode we will discuss: Family business Putting on a show, an experience for the guest Specials on the menu 450 plus seating EOS! Today's sponsor: Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT's total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT's end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way. Owner.com is the leading all-in-one platform for restaurant marketing. Owner.com powers everything from SEO-optimized websites, direct online ordering, automated email and text marketing, built-in loyalty programs, zero commission delivery, and branded mobile apps for your restaurant that integrate right into your POS. With Owner.com, there are no contracts, no hidden fees, and nothing to lose. Join thousands of restaurant owners using Owner.com to grow direct online sales, save thousands in third-party fees, and simplify their online presence all-in-one.Book a free demo today at owner.com/unstoppable and see why Owner.com is the #1-rated Restaurant Marketing Software. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Website! Email: edison@beanrg.com Thanks for listening!
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