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29 episodes with Restaurant management
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Espresso's are powered by our brand new sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2. Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Do yourself a favourGET YOURSELF 2 MONTHS FREE USING THIS magical link♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here
Today's poddy is sponsored by Square. Square is the all-in-one restaurant tech platform designed to streamline operations and give hospitality business owners the time back to focus on growth. Square is Big In Restaurants - which is the name of its latest UK marketing campaign - offering everything you need for day-to-day service, including Square's payments, point of sale and reporting capabilities. Whether you're a single-location FSR, a multilocation QSR, a bar or a multi-concept restaurant, improve the flow of orders and find more ways to keep profit in your pocket. For more information visit
Discover restaurant management best practices with Chef Daniel's unique team-building philosophy. Learn how to build a strong, motivated kitchen and front-of-house team. The Top 3 Restaurant Profit Killers & How To Fix Them Fast (Free Video Training): https://restaurantrockstars.com/profits Restaurant Profit Maximizer Mini-Masterclass: (Only $7 for limited time) Learn how just a few tweaks in the way you run your business can hugely impact your profits. https://restaurantrockstars.com/sp/restaurant-profits Connect with our guest: Chef Daniel - @chef.daniellugo Trova - @trovarestaurant Wyndham Palmas Beach & Golf Boutique Resort - @wyndhampalmas https://www.wyndhampalmas.com Thank you to our sponsors: MyEmployees: A happy team is a productive team. Boost morale, team-spirit and employee appreciation with impactful, consistent and genuine recognition programs. MyEmployees helps thousands of hospitality leaders uplevel performance, lower turnover and build winning teams. Go To: www.myemployees.com/hospitality Lilly's Fresh Pasta - Lilly's Fresh Pasta creates the finest fresh pastas from scratch using clean ingredients and old-world recipes passed down from mother to son. Lilly, the company matriarch and her son Antonio continue to follow the highest quality standards for their products. Ask your sales rep today or go to: https://lillysfreshpasta.com The Restaurant Academy: Everything you need to know to optimize profits, maximize sales and train your team in restaurant fundamentals! https://restaurantrockstars.com/joinacademy/ TouchBistro: Touch Bistro helps speed up service, reduce errors and turn tables faster while loyalty programs, online ordering and contactless payments boost your bottom line. Plus real time analytics, inventory tracking and staff scheduling are game changers. Reach out to my friend becky, tell her I sent you and she will take good care of you! Her email is btartick@touchbistro.com or call her at 647-360-3994. Restaurant Technologies: takes care of your fry oil challenges. They handle everything end-to-end from delivering, filtering monitoring, collecting, and recycling your waste cooking oil. Restaurant Technologies customers save 10-15% on their insurance premiums and even get bonuses for any new customer referrals. https://www.rti-inc.com or call 866-399-3639 to get started today.
Espresso's are powered by our brand new sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2. Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Do yourself a favourGET YOURSELF 2 MONTHS FREE USING THIS magical link♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here
Julian said every mistake he ever made boiled down to two things...When you lose sight of these two core relationships...Product Customer.Simplicity Complexity.Get these right.LITERALLY everything else falls into place.ON THE MENU:How to Scale from 7 to 17 to 70 Sites… “70% of issues you'll face is losing focus product and customer”Founder Mode = Just make the product better. Never stop making your product better. Complexity is Organisational Cancer. Constantly find simplicity in complexity.Barnacles on a Boat Rule: constantly remove complexity.Why Simplicity is HARD, complexity is EASY.ITSU's Unique Hiring Policy, the 4 qualities I care I take pride I want to grow I build trustWhy Product is always bigger than the founder and the teamITSU Character QualitiesBe thankfulBe thereBe accountableBe braveBe there. Stay close to your customers, always.Never let bad negative energy get in the way of pursuing excellenceBrand Building is a very simple formula: customers + product ripped up lost touch of simple formula of product & customerBe objective and truthful about your product + Inconvenient truth: your product is everythingHuman energy oils the wheels of the machineSeth Godin: This is crap = this is I careWhy you must stick with hard that's where Excellence is built
Espresso's are powered by our brand new sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2. Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Do yourself a favourGET YOURSELF 2 MONTHS FREE USING THIS magical link♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here
Will Murray and Jack Croft are like NO ONE ELSE.Yes, incredible chefs - serving 10/10 BANGING food,But, also GENIUS marketeers,They RIPPED UP the rule book,Zigged when everyone Zagged.Built Fallow, Fowl, Roe to enormously successful restaurants,The World has changed.The way to build a successful restaurant has changed, too.Our conversation shows you how.ON THE MENU:Why Canary Wharf is the Craziest place to open a Restaurant: “lean into site surprises + “adapt to your customers + environment”Why You Must Deliberately put yourself in the shit… “remember at your worst you can still do your best”Cook to Chef to Restauranteur Evolution: “Everything is a positive learning experience” + harness the power of fight or flightWhy Your Job as The Restauranteur is the Orchestrator of Energy “Pick high energy> everything”Customers Sixth Sense Rule: “…customers can just tell when the team is unhappy”900 Cover Sunday‘s Rule = Personal pride + show your team you can get hands dirtyHow to Use Media to get Bums on Seats: the food must meet the expectation and ACTUALLY taste goodWhy negativity is SO EASY, yet, positivity is SO HARD… positivity is the right choiceHow DINNER & Ashley Palmer Watts taught Will & Jack Systems. Systems = Volume + ConsistencyWhy Your Inner Critic is Your Secret Weapon: You're thick skinned because no one is a greater critic than youClucking Off Hour Chicken Wings: Always find creative way to pack out your restuarant.Blue Roll On Brand Rule: constantly look for ways to cut money that's also on brand “conscious creativity”Why Fallow Won't Put Up Their Prices in 2025: just sell more roastsRemember Everyone you admire is doing way more work behind the scenes than you thinkThe Genius Reason Fallow Give Out Free Tequilla Shots to Customers.. Control the Energy”Ruthless Transparency = Radical Trust: Why Fallow tell customers gross margin %'sKeep it Moving. Always Keep It Moving
Espresso's are powered by our brand new sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2. Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Do yourself a favourGET YOURSELF 2 MONTHS FREE USING THIS magical link♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here
Founders, please don't swap your PURPOSE for PROZAC.“when you exit…you're drowning in the 3 D's”.“Divorced, Depressed, Dyslexic” - Guy Singh-Watson.Guy breaks ALL the brand building rules Riverford Organic.Famously, told the supermarkets to F*CK OFF. Unapologetically, gave away over 26% of his exit dough BACK to the team. LOVED, LOVED, LOVED this poddy!! ON THE MENU:Nature & Brand Building Lessons: Humility + Strength of Diversity + CollectivismWhy Richard Dawkins “Selfish-Gene” is WRONG… “collectivism and collaboration happens in nature….we're not competing all the time”Charles Darwin's “Natural Selection” + Survival of The Fittest Brand “Diversity builds the fittest brand”Founders ACCEPT you have NO CONTROL “…we are just a cork being kicked down the stream” but also ACCEPT you control everythingHow Founders can use their Demons wisely “mental breakdowns are doors to epiphany”Why Creativity is overthinking used positively and Anxiety is overthinking used negativelyWhy Rich People are Tw*ts and Boring CompanyWhy Neo-Liberalism Religion has ruined the world “…money became a proxy for love”Why Self-Love = Accepting you don't HAVE to be perfectWhy Riverford IGNORE all traditional marketing… “the best marketing is DIFFERENT story telling” + NEVER let sales dictate creativeThe Human Condition isn't the Neo-Liberal Meta-Narrative: Macro Neo-Liberal, Micro CollectivistJonathan Hiadts: “90% chimp, 10% Bee” brand building theory
Loved this one with Aussie Donnie Troy from Coqfighter.The early stage of the brand building journey is fun.you're so naive,everything is neweverything is freshIt's better than your “…old boring corporate job”But, at some point, it becomes hard.Unimaginably hard.Doubt soars in.Confidence wanesThe joy fades a little.Paul Graham calls it The Trough of SorrowThis episode will help you through Your Trough of SorrowWith a healthy seasoning of marketing, fried chicken and Lynard Skynard “free bird”Huge thanks to my boy for setting this one up.ON THE MENU:Why going ALL IN on your life's work will feel like “Work feels like play but also pain”Nassim Taleb's Barbell strategy for successful fried chicken shop: Micro/Macro, Systems/customer flairZen and The Art of Motorcycle Maintenance: why you need peace from mind vs. peace of mindWhy you must treat every part of your business as a “community”Too Many Stickers Rule: Why Bottom Up Leadership ALWAYS beats Top DownSeth Godin Competitors vs Colleagues Rule: Don't hate your competitorsWhy London is The Best City to Launch a Food & Drink BrandA La Carte Fried Chicken Menu + Alex Smith's Unique Points of Disagreement RuleBrand Building Lessons from Harley Davidson “offer people Status and Affiliation”
How Do We Fix Poor Mental Health in Hospitality for Women and the LGTBQ+ community? Zan Kaufman of Bleecker Burger has some thoughts.Intense. Hilarious. Raw.Soul-irking. Thought-twisting conversation with ZahnBleecker Burger.ON THE MENU:Accept your why and purpose will FLUCTUATE as you build your brandYour Circle of Us vs Circle of NowDiverse should make truthWhy Racism and Sexism is rife in every organisation + how to solve itHow Bleecker solve sexual harassment “no one's immune to it”How Bleecker build a company culture that actually LISTENS to its employeesIt's an extension of you, how you see if your suppliers are an issue?Who are your suppliers? If you're suppliers aren't inclusive BIN THEM IMMEDIATElYThe Bleecker handbook & Nudging theory: nothing happens over nightHow to Lead with Humanity at the core of everything to help othersunconscious bias in these companies & Bleecker has unconscious biasHow to actually hire a diverse workforceSimple is NOT easy. Consistency.onion wonderland - Alice and Wonderlandjourney into the beef underworldConsistency gets you out of bed. Consistency should be hard.Change happens from consistently having hard conversations. Create a history of open hard uncomfortable conversations as you get bigger ==============================================
Espresso's are powered by our brand new sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2. Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Do yourself a favourGET YOURSELF 2 MONTHS FREE USING THIS magical link♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here
The biggest HURDLE every challenger brand faces? The moment a founder hires a Senior executive.Founder Operator tension is always bull-ragingly bombasticOperators joining challenger brands is like a well-polished CowBoy mounting a Raged Spanish BullOperators must control founders rage, steer vision, channel energy, calm zeala Supple Art, Elusive Science so many get wrongHonour to sit down for an Operator Masterclass with Graham xxx from Ole & SteenHUGE!!! thanks to legends at UberEats and Sam Nicanui for setting up this conversation.
Espresso's are powered by our brand new sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2. Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Do yourself a favourGET YOURSELF 2 MONTHS FREE USING THIS magical link♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here
Espresso's are powered by our brand new sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2. Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Do yourself a favourGET YOURSELF 2 MONTHS FREE USING THIS magical link♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here
The CRAZIEST Rory Sutherland Conversation EVER + 20 New Marketing Rules You've Never Heard. Buckle up, strap up for an ADHD Orgy with the G.O.A.T.
Espresso's are powered by our brand new sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2. Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Do yourself a favourGET YOURSELF 2 MONTHS FREE USING THIS magical link ♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here
Will Brawley and the ScheduleFly team have spent over a decade and a half proving that success isn't just about scale. It's about staying true to what matters. In an industry built on relationships, they've created more than a product that works. They've built a level of customer service that keeps independent restaurants thriving. Will's passion for hospitality is reflected not just in the simplicity of ScheduleFly, but in the genuine care he and his team show for their customers. ScheduleFly isn't just another tech company – this is a team that understands the heart of restaurants.Key Takeaway:ScheduleFly's success comes from serving independent restaurants with simple, effective scheduling software instead of chasing big contracts. Will and his team made the choice to stay true to their mission. Growth wasn't the goal, but happy, loyal customers were.Will was podcasting before podcasting was cool. He launched Restaurant Owners Uncorked 12 years ago to give independent restaurant owners a voice and a platform to share real, unfiltered stories. His philosophy mirrors the best-run restaurants – deliver a great product, take care of people, and give back to the community.Great restaurants live at the intersection of passion and practicality. Many operators are drawn to the artistry of hospitality, creating memorable experiences through food and atmosphere, while also managing the realities of running a business. The beauty is in finding balance by using just enough technology to improve efficiency without losing the warmth and authenticity that make hospitality special.Hot takes: Hot or Not sparked some strong opinions, Which Came First? settled some serious debates, and the ultimate pro tip emerged—smile if you want a bigger tip. Fast, ridiculous, and fueled by confidence—it is game time.Thanks for tuning in to Hospitality Hangout, brought to you by Branded Hospitality Ventures. Next week, Michael Fiato, from Compass Group will be joining us. His official title? Well, let's just say it includes plenty of Cs, Es, Os, Vs, and Ps—so you know it's a big deal. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com
I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I'm tackling one of the biggest traps restaurant owners fall into—the idea that more locations automatically mean more profit. The truth? Scaling too soon can sink your business faster than a slow Tuesday night. I'll break down how to know if you're actually ready to expand, why strong leadership is non-negotiable, and how to squeeze every ounce of profit from your existing operation before even thinking about a second location. Plus, I'm sharing smart growth strategies—like diversifying revenue streams and testing new concepts—that can set you up for long-term success without unnecessary risk. Let's get into it.Takeaways80% of restaurants barely break even.You don't need more restaurants, you need better restaurants.Bad expansion kills more restaurants than bad food.More seats does not equal more money.Before you scale outward, scale upward.Audit your first location.Find your revenue leaks.Test first with pop-ups or ghost kitchens.Smart growth builds empires.Expand when you're ready, not just because you're impatient.Chapters00:00 Introduction to Restaurant Profitability Challenges02:08 Understanding When to Expand Your Restaurant05:55 Strategies for Smart Growth and ExpansionIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.
I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I'm breaking down one of the most important—and often overlooked—truths in the restaurant industry: profit has to come before hospitality. Without a sustainable business model, there's no way to deliver great guest experiences in the long run. I'll walk you through how to rethink your menu as a business model, why focusing on high-margin items is non-negotiable, and how to optimize profit per guest. Plus, I'm sharing practical, no-BS steps you can take right now to boost your profitability and set your restaurant up for long-term success.Takeaways80% of restaurants barely break even.Profit comes first, not guest experience.Hospitality is a luxury you can only afford when your fundamentals are rock solid.Your menu is a business model, not a list of dishes.Profit per guest is greater than revenue per shift.Audit your top 10 best-selling menu items.Set a profit per guest goal.Stop waiting for our accountants.You can't serve great hospitality if you can't afford to stay in business.This will change your business and it will change your life.Chapters00:00 Introduction to Profitability in Restaurants02:09 The Importance of Profit Over Hospitality04:06 Menu as a Business Model05:59 Maximizing Profit Per Guest07:53 Action Steps for Restaurant OwnersIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.
You'll NEVER learn these lessons in a marketing bookTod is a GENIUS marketeer. Built an enormous 7 figure business all from his iPhone 11.Toby Inskip built an ATTENTION-GRABBING MACHINE.Drool, scrollDrool, scrollDroll and scroll and drool some moreTod injects a giddy wanderlust to the blossoming London Food WorldEnter Flavour Funky TownTastebud Tinsel TownPlease Sir, Can I have Some More, More, MoreHuge thanks to Uber Eats', Sam Nicaudie for providing the Mountains of Munch from lip-smackingly wondrous restaurantsFocaccia MiaEgg SlutSmashing PlatesON THE MENU:1. Why “Little Marketing” beats “Big Marketing”: Brand Deals and Influencer Marketing has CHANGED and so must you2. Steal Like An Artist: How Todd makes you hallucinate through craft and word wizardry3. Gordon Ramsay + Fabric Nightclub & Tacos ONE RULE for Growth: Be Ferociously Consistent4. Jay Z “I'm not a Businessman; I'm a Business, Man”. How Tod built a HUGE business off his following5. Chips & Fish Attention Rule: Some Marketing Should Piss People Off (Happily)6. How Tod Developed The Art of Storytelling… “get behind the scenes, find their stories”7. How a Job In Construction Set Todd Up For Success: “There is no other way than the hard way”8. The Loneliness of Going Solo: How Tod survived the lonely chapter of turning side hustle to full time gig9. Gravy Down Face Rule: Todd's Proven Formula to GRAB ATTENTION + VIRALITY: the first 3 seconds is everything ==============================================
Send us a text SummaryIn this episode, hosts Ronnie and Brian dive into their recent adventures, including their upcoming participation in the Dreamville Festival, where they will serve food. They discuss their beverage choices, share amusing dog stories, and talk about their cooking experiences. The conversation also touches on community initiatives like cleaning up litter and the challenges of working in the restaurant industry, particularly focusing on food costing and the creative aspects of being a chef. In this conversation, Ronnie and Brian discuss the challenges and strategies involved in managing a restaurant, particularly focusing on the transition to a new multi-concept location. They explore the importance of soups in profitability, creative solutions to minimize food waste, and the anticipation surrounding the opening of a new restaurant. The duo also delves into upcoming restaurant trends for 2025, rating them on a humorous 'cream scale' while reflecting on the nostalgia associated with food and dining experiences. In this conversation, Brian and Ronnie explore various food trends, their origins, and the importance of sustainable practices in cooking. They discuss the resurgence of fermented foods, the evolution of beverage flights, the rise of mocktails, and the significance of locally sourced ingredients. The conversation also touches on humorous kitchen mishaps and practical cooking tips, emphasizing the importance of quality ingredients and sustainable agriculture.Chapters00:00 Introduction to Wiener Boys03:02 Excitement for Dreamville Festival05:59 Beverage Choices and Preferences08:53 Snow Day and Work Updates12:00 Dog Antics and Food Mishaps15:02 Community Clean-Up Initiatives16:57 Cooking Adventures and Recipes20:00 Exploring Katsu Dishes22:59 Restaurant Challenges and Food Costing24:58 Navigating Growing Pains in Restaurant Management26:13 Building a Multi-Concept Restaurant27:52 The Importance of Soups in Restaurant Profitability30:11 Anticipation and Challenges of Opening a New Location31:20 Creative Solutions to Minimize Food Waste32:43 Exploring Restaurant Trends for 202534:52 Rating Restaurant Trends on the Cream Scale39:54 Nostalgia in Food and Restaurant Culture47:58 The Resurgence of Fermented Foods50:33 The Evolution of Beverage Flights53:46 The Rise of Mocktails56:04 The Importance of Local Sourcing01:00:01 Sustainable Agriculture and Quality Ingredients01:02:50 Humorous Kitchen Mishaps01:10:06 Cooking Tips and TechniquesWhat We DrankRonnie - Guinness - Guinness StoutBrian - Deep River - Limon CelloSTAY CREAMY
Espresso's are powered by our brand new sponsor, Unleashed!1. What on earth is Unleashed, I hear you asking?Unleashed is Inventory management software that talks to your financial and eComm software. We use it daily at Islands. It's BANGING!!2. Why Unleashed will change your life as a foodie founder?Cut admin time in half. Save money. Lots of money. Get lucid clarity on margins. Be all over cash flow, after all cash is king. Manage stock and cash flow.3. The biggest brands in FMCG love love UnleashedYour fave brands like Candy Kittens, Tiny Rebel, TRIP use religiously. Tarquins Gin, Three Spirit, Minor Figures, The Turmeric Co., Volcano Coffee4. Do yourself a favourFeel free to reach out to the utter legends Josh and Bryony at Unleashed, book in a 20 min chat with this magical link. Even if nothing comes of it, it's worth having a chat. Click this magical link♨️Still bloody HUNGRY? Course ya are. Each week I spend 15 hours writing my newsletter. It'll take you 5 mins to read. Full of wisdom from the biggest names in food and drink. Subscribe here
Honour to sit down with Tom Molnar, co-founder of GAILS's. What Tom's built in GAIL's is truly amazing.You're in for a treatON THE MENU:Skateboarding & Slaying Monsters & Building GAIL's: “Be in Flow” + Don't let Big hot shot executives ruin the flowWhy a FOOD business MUST make FOOD decisions… “STOP adding more business to the business for the sake of business”The GAIL's No Celebration Cakes Rule: “Understand something deeply and make it better” + “Don't change it before you know it”Why GAIL's Competitive Advantage is an INSIDE JOB.. “Don't change the thing that made you great”GAIL's + Seth Godin's “Circle of Us & Circle of Now”: Your Purpose Must Widen as You ScaleThe Different Founder Mode Gears: Accept you'll NEVER switch off, but you can switch gears: “Sleep is an active part of your life”Black Belt Leadership Lesson ONE: Shut The F*ck Up and Listen. Listen first. Act Second.Black Belt Leadership Lesson TWO: Creativity across the WHOLE business + “…let your team play jazz”Why Brand Building is Like Water: a complex system, it never stands still, keep movingSlow is Smooth, Smooth is Fast: you need speed humps to slow you downHow GAIL's Charge £4.30 for a coffee: “The world has voted that it wants good coffee”Why Joy is Different from Happiness. Joy Comes from Doing HARD Things. Hard Things = Fulfilment.The Gail's Algorithm for Picking Success Sites (this is GENIUS): Science is Art, Art is Science: “art is always asking questions”Why It's a SuperPower to Believe The Best Days Are Ahead of UsSausage Roll Rule Food decisions vs business decisions: How do we sell more? vs. How do we make it better?One year business plans are DUMB copy, Invent: What's this going to look like in 5 or 10 years?==============================================
DEEE-lighted to welcome this ABSOLUTE JOKER on the poddy Henry Hayes creates f*cking hilarious content Behind the comedy is a whopper-big-brain, whipper-smart wittyHenry is Head of Marketing at Passionfruit - who work with PepsiCo, AB InBev, MarsIn This Is Strategy Seth Godin, all ideas are built on TimeGame Empathy Systems Marketing Strategy is like Comedy Marketing like Comedy is built on empathyMarketing like Comedy is playing games Marketing like Comedy is understand the system you're in, like a fish knowing it's in water Marketing like Comedy is understanding the complexity of the human soul Marketing like Comedy is seeing things no one else noticesLoved the Seth Godin, Will Storr podcasts? Similar poddy with a heavy seasoning of scatty, profanity, debauchery ON THE MENU:1. Jimmy Carr: How to Find Your Edge: Weird complimentary strengths + lean into weird idiosyncrasies2. The Hidden Pressure of going to Eton (god, we sound like w*nkers) - “you're meant to do great 3. How Henry Turned His Life Around: Swapping Prozac for Purpose 4. The Genius of Raff and Passionfruit: more starts ups must allow employees to build their own personal brands 5. Nike's Brand Building Strategy Secrets: Global vs. Local - “you only need to be important in 12 cities” 6. The Art of Small, Meaningful Life Changing Events “Value first; Product second”. 7. If you put blood, sweat and tears into it, people can feel hard work in their bones 8. Marketing Lessons from Shakespeare's Comedy: Understand Complexity of Human Beings==============================================
Looking to step into a luxurious and serene atmosphere in the heart of Los Angeles? Tune in for an inspiring discussion with Mark Adams, Director of Sales & Marketing at Sonesta LAX, as he shares the story behind Los Angeles' premier hotel destination. Moments with Marianne airs in the Southern California area on KMET1490AM & 98.1 FM, an ABC Talk News Radio affiliate! Mark Adams, Director of Sales & Marketing at Sonesta LAX, has 25 years of global direct sales experience in hospitality. He holds a Bachelor of Science Degree in Hotel and Restaurant Management from the University of Houston. Mark has a proven track record of building and leading teams to unprecedented results. His holistic approach to revenue creation includes leveraging relationships and technology to exceed profitable revenue generation business models. He is a skilled collaborator who understands the market landscape, has a deep understanding of hotel operations and conference and catering services, and knows how to provide the best customer experience. https://www.sonesta.com/sonesta-hotels-resorts/ca/los-angeles/sonesta-los-angeles-airport-lax For more show information visit: www.MariannePestana.com
Revolutionizing Restaurant Management with Daily Profit Insights with Geordy Murphy Fobesoft.com Cypresshospitalitygroup.com About the Guest(s): Geordy Murphy is a distinguished leader in the restaurant and hospitality industries. As the founder and president of FobeSoft and a partner at Cypress Hospitality Group, he boasts an impressive career spanning over three decades. His extensive experience includes concept development, executive leadership, and corporate chef roles, notably working with high-profile dining establishments like Wolfgang Puck's restaurants and launching the renowned Plaza Club in Honolulu. Geordy Murphy is also the author of "Opening a Restaurant From Inception to Reception," providing expert insights into building successful restaurants. Episode Summary: In this episode of The Chris Voss Show, host Chris Voss engages with Geordy Murphy, a seasoned restaurateur and leader in hospitality. The discussion delves into Geordy Murphy's entrepreneurial journey and the impactful solutions his ventures, FobeSoft and Cypress Hospitality Group, bring to the restaurant industry. With over 2200 episodes, The Chris Voss Show continues to be a repository of wisdom from leading visionaries and industry experts. Geordy Murphy shares his transformative journey from a young entrepreneur to a key player in the restaurant and hospitality sectors. His creation, FobeSoft, provides restaurateurs with cutting-edge tools for financial management, enhancing operational efficiency by delivering real-time P&L insights. Alongside, Cypress Hospitality Group aids in bridging the talent gap within the industry, offering headhunting solutions for culinary and managerial positions. The conversation unveils strategies for profitability, emphasizing the crucial importance of financial acumen in running a successful restaurant. Whether you're intrigued by the culinary arts, business strategies, or the art of hospitality management, this episode lays out essential insights that promise to elevate your understanding. Key Takeaways: Learn about Geordy Murphy's extensive career and impact on the restaurant industry. Discover how FobeSoft revolutionizes restaurant management with real-time financial analytics. Understand the significance of financial literacy in achieving restaurant profitability. Explore the operational challenges faced by restaurateurs and innovative solutions through Cypress Hospitality Group. Gain insights into improving operational efficiency and tactical decision-making in the hospitality scene. Notable Quotes: "Identify a problem and solve that problem, you have an opportunity." — Geordy Murphy "The most important thing that a restaurateur can do is learn the financials." — Geordy Murphy "Turn restaurant managers into operators." — Geordy Murphy "We teach people how to take small bites to get to the profitability that they want." — Geordy Murphy "It's no surprise that the restaurant world is run on QuickBooks." — Geordy Murphy
In this episode of The Late Night Restaurant Show, we sit down with Cijoy Olickal, the innovative mind and COO behind GM Pilot, a platform revolutionizing restaurant operations. Cijoy shares his journey from engineering to hospitality tech, his insights on leveraging automation to enhance profitability, and how GM Pilot is empowering general managers to focus on what matters most. Packed with humor, wisdom, and actionable takeaways, this is a must-listen for anyone in the restaurant industry! Learn more about GM Pilot
In this episode of The Late Night Restaurant Show, we sit down with Cijoy Olickal, the innovative mind and COO behind GM Pilot, a platform revolutionizing restaurant operations. Cijoy shares his journey from engineering to hospitality tech, his insights on leveraging automation to enhance profitability, and how GM Pilot is empowering general managers to focus on what matters most. Packed with humor, wisdom, and actionable takeaways, this is a must-listen for anyone in the restaurant industry! Learn more about GM Pilot
Send us a text In this episode of Whip Cream Salmon, hosts Brian and Ronnie dive into their culinary experiences, discussing everything from the challenges of a long workday in the kitchen to the intricacies of making Peruvian chicken and gumbo. They explore the art of soy sauce production, the importance of a well-cooked roux, and the philosophy behind plating and presentation in culinary arts. The conversation also touches on the slow-moving process of building a new culinary space and their exciting holiday cooking plans, including making fresh tortillas and tamales. In this engaging conversation, Ronnie and Brian explore various culinary topics, from ceviche and hot sauce creations to salsa verde techniques and cooking competitions. They share personal anecdotes about their experiences in Napa Valley, discuss gluten-free trends, and recount kitchen mishaps that lead to humorous learning moments. The duo also emphasizes simplifying cooking with practical tips and essential kitchen tools, such as a kitchen scale, to enhance the cooking experience.Chapters00:00 Introduction and Kitchen Chronicles06:01 The Art of Soy Sauce12:03 The Roux and Its Secrets17:59 Plating and Presentation in Culinary Arts23:48 Building a New Culinary Space31:41 Ceviche and Culinary Adventures39:04 Cooking Competitions and Culinary Experiences44:38 Gluten-Free Trends and Restaurant Experiences52:46 Kitchen Tips: Simplifying Cooking58:30 Essential Kitchen Tools: The Kitchen ScaleBeers we drank- Ronnie - New Belgium - Fat Tire Ale- Brian - Larceny - Kentucky Straight Bourbon WhiskeySTAY CREAMY
In this episode we invite Chase Jordan in the studio to discuss leadership, customer experience, and employee engagement. Chase brings a wealth of knowledge as a CXO and franchise owner that he shared with us during this conversation. - Ease of use is the most important tactical action you can take to improve customer experience. - Internal communication is crucial to keeping everyone on the same page and busting silos. - Sharing and collaboration with the team builds loyalty and advocacy. - Have a plan to help employees when they need assistance with tragedies. Visit https://thetonyjohnson.teachable.com/ to invest in yourself and your team. Tony Johnson is a Customer Experience Expert, Keynote Speaker, and Author with a wide background including decades in retail and restaurants. He regularly speaks and coaches organizations to IGNITE THEIR SERVICE using his common sense approach to Customer engagement. Tony has spoken to government agencies and Fortune 500 companies to unlock their amazing capacity for excellence. Learn More About Chase: https://funnewbook.com/ and https://freenewquiz.com/ Check out my FREE Resources and Training Tools: Web: https://www.igniteyourservice.com/ YouTube: https://www.youtube.com/@TheTonyJohnson Twitter: https://twitter.com/The_TonyJohnson Instagram: https://www.instagram.com/THE_TONYJOHNSON/ Tik Tok: https://www.tiktok.com/@igniteyourservice Facebook: https://www.facebook.com/tonyjohnsoncx/ Music: http://www.bensound.com
Send us a text In this episode of Whip Cream Salmon, hosts Ronnie Sanchez and Brian Bistanza discuss the exciting developments in Ronnie's workplace as they prepare to manage a new food hall project. They delve into the challenges of kitchen design, equipment logistics, and menu planning, while also sharing humorous anecdotes and insights from their culinary experiences. The conversation highlights the importance of building efficient systems and the thrill of culinary innovation in a large-scale food service operation. In this conversation, Brian and Ronnie discuss the challenges and excitement of opening a new restaurant, including menu development and the importance of adaptability. They share their Thanksgiving preparations, highlighting various dishes and cooking techniques. The conversation also features humorous anecdotes about kitchen mishaps, leading into a segment called 'The Idiot Sandwich,' where they share personal cooking blunders. Finally, they provide valuable kitchen tips, particularly focusing on the significance of pasta water in cooking.Beers we drankRonnie - SopporoBrian - SinghaSTAY CREAMY
To achieve restaurant management success, create a brand and run a strong profitable business you need to know your restaurant inside out. When was the last time you got behind the bar, cooked on the line, ran the counter or even took a turn in the dish pit? Working in the trenches gives you a fresh perspective how all the moving parts of your restaurant work together to deliver hospitality and great dining experiences for your guests. In this episode of the Restaurant Rockstars podcast, I speak with Daniel Frazier, Director of Operations and GM of a 3-location place called Pharmacy Burger. Daniel started his career as a host, then moved up and around just about every position. Tune in as Daniel shares his restaurant management journey as we discuss: • Stepping into Leadership and key lessons learned from mastering nearly every restaurant position • Hiring Criteria and Expectations - Accountability, discipline, recognition & rewards that work • Onboarding Process - How to onboard team members for restaurant management success in every position • Delivering true hospitality, consistency and quality every shift every day • Financial controls and the “Key Performance Indicators (KPIs) necessary in any restaurant • Marketing and Technology that work And Daniel's best advice to set yourself apart from the competition! Don't miss this episode! What if you could train your team to run your restaurant as if they “owned it”, with attention to detail, quality and an eye on profit. What if this was turn-key and you didn't have to do the training? Now, with the Restaurant Academy at https://restaurantrockstars.com/joinacademy/ , you can assign any lesson to any and all team-members to learn every aspect of running a successful restaurant. Best of all, you can track their progress and achievements from within the Academy - https://restaurantrockstars.com/joinacademy/ Get the Academy, then go ROCK YOUR Restaurant! Roger Connect with our guest: 1. https://thepharmacyburger.com/ 2. Instagram: @thepharmacynashville 3. Facebook: facebook.com/thepharmacyburger Thank you to our sponsors: Sculpture Hospitality are your restaurant's Food & Beverage Inventory experts. Don't leave thousands of dollars in Profit to chance when there is a simple Inventory system! Sculpture Hospitality don't just manage your inventory, they give you a clear picture of your restaurant's profitability. Get a no obligation FREE Inventory Consult at https://SculptureHospitality.com/rockstar TerraSlate menus are waterproof, rip-proof, antimicrobial and easy to clean. They ship to every state and over a hundred countries with a fast 1 day turnaround and Free overnight shipping. Get your menus from TerraSlate at https://terraslate.com Restaurant Technologies: takes care of your fry oil challenges. They handle everything end-to-end from delivering, filtering monitoring, collecting, and recycling your waste cooking oil. Restaurant Technologies customers save 10-15% on their insurance premiums and even get bonuses for any new customer referrals. https://www.rti-inc.com or call 866-399-3639 to get started today. UberDirect: With Uber Direct, you take orders on your website, app or by phone. Then, drivers from Uber's courier network pick them up from your place and deliver them to your customer's doorstep. Delivery just got better with Uber Direct. Learn more at https://www.uberdirect.com
In this episode, Gary sits down with Conor Sheridan, the mastermind behind Mad Egg & Nory, to dive into the nitty-gritty of the restaurant world and how he's shaking things up. This is the second time Conor has been on the pod and we catch up on a whirlwind few years for Conor as he raised $25 million to build Nory, the operating system for restaurants. Conor is building the ultimate operating system for restaurants to help them thrive, not just survive. We chat about why so many restaurants struggle with profit, how digital tools can change the game, and what it takes to scale up from a local spot to a powerhouse brand. Whether you're in hospitality or just hungry for business insights, Conor's journey will inspire and entertain. Tune in and get a taste of the future of dining! Here is a sneak peek of some of the lessons in today's pod. Optimize for Efficiency: Profitability often hinges on operational efficiency rather than just increasing sales. Adapt Quickly: Embrace adaptability as a survival tool, especially in competitive or challenging markets. Leverage Technology: Use digital tools to streamline operations and stay competitive in a fast-evolving industry. Tell a Compelling Story: When fundraising, present a clear vision that solves real, pressing problems. Build a Strong Culture: Cultivating a positive work culture aligns your team with the mission and fuels growth. Show Notes Connect with Conor Sheridan: Mad Egg Nory Connect with Gary Fox: Follow Gary on LinkedIn Join Gary's free weekly email newsletter community. Listen & Subscribe: Don't miss out on future episodes where we uncover the founder's formula for success. Subscribe on Apple Podcasts, Spotify, YouTube or wherever you get your podcasts! --- Thanks to my season title partner Local Enterprise Office: https://bit.ly/leodigital21 Find out more about digitalisation for your business in the link above.
In this episode we are proud to welcome Chase Oliver into the studio. Mr. Oliver is the Libertarian candidate for president and on the ballot in 47 states. This interview is shared unedited and in its entirety. We did extend invitations to all major party presidential candidates and all candidates on the ballot in Polk County, Florida. As of the time of this interview recording, only Mr. Oliver agreed to an interview. Note: Any candidate who would like to come on our show and discuss improving customer service in government is welcome. - Improving government customer service begins with transparency and streamlining processes. - Streamlining and improving processes for Veterans Affairs (VA) is a great example of how a government program could be improved. - Removing antiquated processes and updating technology is a key way to improve service to customers accessing government services. - Creating better training systems will impove service and ensure the best employees are retained and challenged to do better each day. Learn More About Chase Oliver: https://votechaseoliver.com/ or info@votechaseoliver.com Visit https://www.igniteyourservice.com/6canons to invest in yourself and your team. Tony Johnson is a Customer Experience Expert, Keynote Speaker, and Author with a wide background including decades in retail and restaurants. He regularly speaks and coaches organizations to IGNITE THEIR SERVICE using his common sense approach to Customer engagement. Tony has spoken to government agencies and Fortune 500 companies to unlock their amazing capacity for excellence. Check out my FREE Resources and Training Tools: Web: https://www.igniteyourservice.com/ YouTube: https://www.youtube.com/@TheTonyJohnson Twitter: https://twitter.com/The_TonyJohnson Instagram: https://www.instagram.com/THE_TONYJOHNSON/ Tik Tok: https://www.tiktok.com/@igniteyourservice Facebook: https://www.facebook.com/tonyjohnsoncx/
Japan has always been a strong market for bringing technology into the experience of consuming food, and now one of the startups leading on this idea is attracting investors from across the ocean. Learn more about your ad choices. Visit podcastchoices.com/adchoices
This week on the Titans of Food Service podcast, Nick Portillo speaks with Richard Byers, President of Cash-Wa Distributing. Richard's unique journey from working in an Italian restaurant in Philly to leading a major food distributor highlights his resilience and dedication to continuous learning. He talks about the ups and downs of his career, the challenges of closing facilities, the impact of major industry acquisitions, and the importance of cultivating strong relationships with both customers and suppliers. Nick and Richard explore the impact of great leadership and communication, and the significance of maintaining good relationships in the food service business. Quotes"Network, network, network. Don't go out and just try to meet people. Strategically go out and build relationships. And bet on yourself would be my best advice. Because nobody knows you better than yourself." -Richard Byers"Sometimes you have to look backward to look forward." -Richard ByersTIMESTAMPS(00:02) Richard Byers' Journey in North Dakota's Food Service Industry(03:38) Weather Extremes and Celebrity Connections in North Dakota(04:50) From Dishwasher to Distribution: A Journey in the Food Industry(07:50) A Journey from Restaurant Management to Distribution and Insurance(13:11) Navigating Corporate Acquisitions and Facility Closures(19:55) The Importance of Relationships and Communication in Business Transitions(25:45) Cultivating Sales Teams and Building Strong Customer Relationships(32:25) The Evolving Role of Food Brokers in Business Strategy(37:3)3 The Journey of Continuous Learning and NetworkingRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com
During the conversation, Willmarth discussed his background and passion for leadership and airplanes. Having served in the Navy as a pilot, he transitioned into business leadership and marketing, eventually finding his love for the restaurant industry. Willmarth had worked with renowned brands such as Frito-Lay, Chili's, and Pizza Hut before joining MOOYAH. Willmarth shared his admiration for the restaurant business, emphasizing its ability to bring people together over food and help individuals become entrepreneurs, reflecting the core values of the American dream.The episode also highlighted MOOYAH's new franchise owner incentive program, aimed at driving growth. Franchisees who signed agreements and leases in 2023 would receive three years of royalty relief and additional corporate support to ensure a strong launch. Willmarth expressed the importance of supporting new franchise owners and helping them achieve their dreams of business ownership. The program also includes matching the franchisees' marketing investment to ensure a successful start and create a strong customer base.Another exciting development discussed in the episode was MOOYAH's relaunched app. The new loyalty framework provides an improved ordering experience and rewards customers with free food. Willmarth explained that the focus is on making the ordering process easier and faster through intuitive and visually appealing technology. The shift to a food-based loyalty program aligns with customers' desire for free food and enhances their overall experience.Regarding technology, Willmarth shared MOOYAH's approach of being tech-forward but not an innovator. They strive to be fast followers, adopting proven ROI solutions and leveraging technology as an enabler rather than the primary focus. The ultimate goal remains to deliver high-quality food and a great customer experience. The hosts appreciated MOOYAH's commitment to prioritizing the food and leveraging technology to enhance operations and customer satisfaction.Willmarth emphasized the importance of customization, allowing customers to create their unique burger experience based on their preferences. The restaurant's focus on high-quality ingredients, handcrafted processes, and the complementary offerings of fries and shakes all contribute to the mouthful of awesomeness that MOOYAH aims to deliver.The latest episode of featured an informative conversation with Doug Willmarth, President at MOOYAH Burgers, Fries, and Shakes. They discussed the restaurant's commitment to quality, customization, and providing a safe and enjoyable dining experience for its loyal fans. To hear “Trivia Tuesday” and the “Branded Quickfire” answers tune into this episode.
On this episode Jack is joined by his Life Coach and good friend Jennifer Bartolotta. Jennifer is a self-described Emotional Fluency Guide and certified in EQi Emotional Intelligence Training. She brings her expertise and knowledge to discuss how she works with sales professionals, business owners, and leaders of all kinds to help them understand their emotional strengths, how to train certain emotional muscles, and respond to life's various challenges. Jennifer and Jack also worked together as inaugural members of the Future Leaders of OMA (FLOMA) Leadership training program and also discuss Jennifer's career in sales and Restaurant Management.See omnystudio.com/listener for privacy information.
In this episode of the Restaurant Growth Show Podcast, industry veteran Jason E. Brooks returns to share invaluable insights from his over 30 years of experience in hospitality. Jason breaks down the five crucial keys to transforming restaurant management, which spell out the acronym MODEL: Master your KPIs, Owner-like Orientation, Delegate by Creating Mini GMs, Engage with One-on-Ones, and Leading with the Right Mindset. Alongside practical steps, Jason discusses how to effectively engage with team members, the importance of coaching, and the benefits of delegating tasks. The conversation also dives into topics like grill tips, the significance of acronyms, and more. Tune in to gain actionable strategies to enhance your restaurant operations and empower your team. 02:16 Introduction to the Five Keys 02:52 Key 1: Master Your KPIs 08:39 Key 2: Owner-Like Orientation 16:19 Key 3: Delegate by Creating Mini GMs 22:46 Challenges in Leadership and Team Engagement 24:46 The Importance of One-on-One Meetings 26:57 Delegation and Building Trust 30:01 Managing vs. Leading vs. Coaching 36:14 Practical Steps for Restaurant Managers ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ Audio Podcast Links Spotify | Apple | Google | Amazon | RSS | Download Leave your suggestions for new topics in the comments! We read every single one.
Founder, CEO, and president of EDWINS Leadership & Restaurant Institute Brandon Edwin Chrostowski is renowned for changing culinary and hospitality training—in and out of the nation's prisons—while preserving French cooking traditions. His mission-driven effort to train and staff former prison inmates at his flagship French restaurant and nonprofit has created a national model for re-entry and an educational pipeline for formerly incarcerated to learn the discipline and skill of fine dining.Under Chrostowski's leadership, the EDWINS program boasts an extraordinary one percent recidivism rate, a testament to the efficacy of its approach. More than a CEO, Chrostowski is a catalyst for change, providing over one hundred formerly incarcerated adults with free culinary and hospitality arts training each year. Since its inception in 2007, the program has evolved into a multifaceted initiative, including Edwins Too—a culinary incubator and community kitchen; EDWINS Butcher Shop and Bakery and Diner; a Second Chance Life Skills Center with housing and wraparound services; EDWINS Family Center, a nonprofit offering free daycare to Institute students during class hours; on-site programs at Grafton Correctional Institute and Cuyahoga County Juvenile Detention Center; and a groundbreaking virtual curriculum reaching over 400,000 inmates in prisons across the country.A culinary virtuoso, Chrostowski's journey began with classical training as a chef and sommelier. He honed his skills at distinguished fine dining establishments in Paris, New York, and Chicago, including Lucas Carton, Chanterelle, Picholine, Le Cirque, and Charlie Trotter's. His culinary prowess has been celebrated with numerous accolades, including being a 2022 James Beard Award Semifinalist and a 2023 James Beard Finalist. Recognition also extends to the 2023 Jim Brown Changemaker Award, IFMA's 2020 Silver Plate, CNN's 2016 Heroes, and the prestigious Crain's “40 under 40” Awards.A proud alum of CIA, Chrostowski holds an associate degree in culinary arts and a bachelor's degree in business and Restaurant Management. He resides in Cleveland with his wife Catana and their children, Leo, Lilly, Lynx, and Lander.A Quote From This Episode"It's not like you come into a kitchen, and they say, 'Listen, this is how you're going to figure it out,' they just give you a task and you gotta figure it out."Resources Mentioned in This EpisodeFilm: Knife SkillsTV: CBS This Morning CNN HeroAbout The International Leadership Association (ILA)The ILA was created in 1999 to bring together professionals interested in studying, practicing, and teaching leadership. Register for ILA's 26th Global Conference in Chicago, IL - November 7-10, 2024.Adult Development Pre-Conference SessionAbout Scott J. AllenWebsiteWeekly Newsletter: The Leader's EdgeBlogMy Approach to HostingThe views of my guests do not constitute "truth." Nor do they reflect my personal views in some instances. However, they are views to consider, and I hope they help you clarify your perspective. Nothing can replace your reflection, research, and exploration of the topic.
In this episode we talk about crafting premium customer experiences within this volotile and competive marketplace. This will create a loyal customer base to grow your sales. Visit https://www.igniteyourservice.com/6canons to invest in yourself and your team. - Let's talk about the current state of customer experience - What are the current struggles in delivering loyalty-driving customer experiences (CX) - What is a premium customer experience? - How can you craft a premium customer experience for your business? Tony Johnson is a Customer Experience Expert, Keynote Speaker, and Author with a wide background including decades in retail and restaurants. He regularly speaks and coaches organizations to IGNITE THEIR SERVICE using his common sense approach to Customer engagement. Tony has spoken to government agencies and Fortune 500 companies to unlock their amazing capacity for excellence. Check out my FREE Resources and Training Tools: Web: https://www.igniteyourservice.com/ YouTube: https://www.youtube.com/@TheTonyJohnson Twitter: https://twitter.com/The_TonyJohnson Instagram: https://www.instagram.com/THE_TONYJOHNSON/ Tik Tok: https://www.tiktok.com/@igniteyourservice Facebook: https://www.facebook.com/tonyjohnsoncx/ Music: http://www.bensound.com
In this episode of "Behind the Burner," we dive into the crucial aspect of restaurant management: food cost. Join us as we break down the essentials of calculating and managing food cost, and uncover the factors that influence it. We'll share practical strategies to reduce food costs, including bulk purchasing, minimizing waste, and menu engineering. Tune in for real-world examples and success stories that highlight the importance of effective food cost management in running a profitable restaurant.
Today's guest has a very healthy six figure per month REPLENS business based on the ProvenAmazonCourse.com strategies. His prior work includes restaurants and ministry roles, but now he enjoys the flexibility of an Ecommerce lifestyle. You'll hear him describe the routing he follows, the strategies he uses to find profitable inventory and some insights about prepping and using family to help his business grow. He's also presenting at one of the 40 break out sessions scheduled for the upcoming TheProvenConference.com event in Orlando happening May 23-25th 2024. About 600 people are registered which will make this an incredible atmosphere of success and learning - don't miss it! Watch today's epiosde on out YouTube channel here: https://youtu.be/QGs3R9oEccM This episode is sponsored by the https://JimCockrumCoaching.com team! We have nearly 60 coaches currently. Set up a time to chat with us about coaching if you are ready to speed up your journey towards having a real business that you can be proud to own. Get a free session with a business consultant on our team at 1-800-994-1792 or set up a calendar date at https://SilentJim.com/bookacall Show note LINKS: Come meet your fellow listeners to this podcast, dozens of our coaches and hundreds of business building warriors at our live event in May! Tickets are on sale now! TheProvenConference.com/orlando/ SilentSalesMachine.com - text the word “free” to 507-800-0090 to get a free copy of Jim's latest book in audio about building multiple income streams online or visit https://silentsalesmachine.com/ssm11/ffv11/! My Silent Team Facebook group - https://www.facebook.com/groups/mysilentteam 100% FREE! Join 74,000 + Facebook members from around the world who are using the internet creatively every day to launch and grow multiple income streams through our exciting PROVEN strategies! There's no support community like this one anywhere else in the world! ProvenAmazonCourse.com - the comprehensive course that contains ALL our Amazon training modules, recorded events and a steady stream of latest cutting edge training including of course the most popular starting point, the REPLENS selling model. The PAC is updated free for life! Our recommended "on screen calculator tool" and get $20 off the first year subscription: RevSeller -https://provenamazoncourse.com/revseller Inventory Lab - a third-party inventory management software. It can enhance the product listing workflow for Amazon sellers. Composed of diverse solutions, the software efficiently aids in the many aspects of running an online business https://jimc.biz/2JY4w3a See over 100 keepa charts for ASINs that are selling above buy box in this Facebook post: SilentJim.com/bb70 - theses examples are also covered in depth in the "Above buy box" training module included inside the ProvenAmazonCourse.com as one of dozens of step-by-step modules inside the PAC library. Today's guest Grant Douglas - a great coach on the JimCockrumCoaching.com team
Come hang with us! Like what you hear? Connect with me - Website: gun.io/taylor Email: taylordesseyn@gun.io LinkedIn: Taylor Desseyn Tweet me: @tdesseyn Pics of the life, wife, daughter & dog: @tdesseyn
Gary Maggetti is the General Manager of Disney California Adventure Park West in Anaheim, California. Since beginning his career with the Walt Disney Company as a Jungle Cruise Skipper during the 1992 Fall College Program at Walt Disney World, and then as a Food & Beverage Host on Main Street during the 1994 Summer College Program at Disneyland Park, Gary has had a variety of roles at the Disneyland Resort: Restaurant Manager, opening project team for Disney California Adventure; Manager, Training and Development, and Operations Manager for Food and Beverage Business Solutions. He has served as Director, Disneyland Resort Hotels Food & Beverage; Director, Theme Parks Food & Beverage, and as General Manager, Food & Beverage Operations for Disneyland and Director, Food & Beverage and Merchandise Experience Integration for the Disneyland Resort. He has also worked internationally as Director, Food & Beverage for the Tokyo Disney Resort, providing strategic input to Oriental Land Company, who manages all operations at the Tokyo Disney Resort. Today, as General Manager of Disney California Adventure Park West, he oversees all operations for the Pixar Pier, Paradise Gardens Park, Pacific Wharf and Golden Vine Winery regions of the theme park including Attractions, Retail, Food & Beverage, Guest Show operations, as well as Outdoor Vending, Park Banquets and Festival events for both Disneyland and Disney California Adventure Park and the Disneyland Resort Central Bakery. In addition, Gary leads the Disneyland Resort's College & Professional Internship programs. Gary has served as Chairman of the Board of Directors for the California Restaurant Association and is currently Chair of the Customer Experience Program Advisory Committee for the University of California at Irvine. Gary has also served on the Board of Directors for several local community organizations including the Second Harvest Food Bank of Orange County, the Executive Advisory Board for the Hospitality Foodservice and Hotel Management program at California State University Long Beach, the Good News for Kids Foundation and the Tim Salmon Foundation. Gary graduated cum laude from the Northern Arizona University School of Hotel and Restaurant Management and was a Gold Spirit of Disneyland® Resort recipient in 1998 and was inducted into the Northern Arizona University's W. A. Franke College of Business Hall of Fame in October 2021. -- Critical Mass Business Talk Show is Orange County, CA's longest-running business talk show, focused on offering value and insight to middle-market business leaders in the OC and beyond. Hosted by Ric Franzi, business partner at Renaissance Executive Forums Orange County. Learn more about Ric at www.ricfranzi.com. Catch up on past Critical Mass Business Talk Show interviews... YouTube: https://lnkd.in/gHKT2gmF LinkedIn: https://lnkd.in/g2PzRhjQ Podbean: https://lnkd.in/eWpNVRi Apple Podcasts: https://lnkd.in/gRd_863w Spotify: https://lnkd.in/gruexU6m #orangecountyca #mastermind #ceopeergroups #peergroups #peerlearning
In this episode of "Unlocking Your World of Creativity," host Mark Stinson explores creativity in the hospitality and restaurant business. Tom Rutledge, a seasoned restaurant industry expert, is the guest, offering insights into running a restaurant successfully. Here are some key highlights and quotes from the episode:**Introduction**- Tom Rutledge shares his 30 years of experience in the restaurant business, emphasizing that being a chef is only a part of running a restaurant.- The podcast explores the importance of profitability, systems, and creative problem-solving in the restaurant industry.**Challenges in the Restaurant Business**- Tom highlights the significant challenges faced by restaurant operators, especially in the post-pandemic era. Labor costs have increased significantly.- The importance of prime cost, which includes cost of goods and labor, is discussed. The prime cost should be around 65% to maintain profitability.**Restaurant Experiences**- Tom emphasizes the importance of creating unique experiences and the storytelling aspect of a restaurant.- He advises customers to give feedback directly to the restaurant owner or manager rather than relying solely on online reviews. Constructive feedback is valuable for improvement.**Supporting Local Restaurants**- Tom urges people to support local restaurants and suggests that even small gestures like ordering a cocktail or appetizer can make a difference.- He emphasizes the need for patience when dining out, as staffing issues can lead to longer wait times.**Key Quotes:**1. "People learn that quickly, whether it's the bank account slowly becoming to the point where you're not going to make payroll. That's when you realize you have to fix that." - Tom Rutledge2. "Give feedback in an honest way that's both good and bad at the same time. We want to hear how we can get you to come out more often." - Tom Rutledge3. "The kiss of death in many restaurants is, 'I love that restaurant, I can't believe it closed.' When was the last time you went? Three years ago. You didn't love it that much." - Tom RutledgeTom's Website Thanks to our sponsor, Exact RushExact Rush B
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