Podcasts about restaurant startup

In this episode of the Chefpreneur Podcast, Andrés breaks down the four major business models in the culinary world — restaurants, food trucks, catering, and personal chef services — and explains why the personal chef business model stands far above the rest. You'll learn about startup costs, profit margins, operational complexity, and how each model stacks up. Whether you're a passionate culinarian or a seasoned chef, this episode could reshape how you look at your culinary future. 

Is it time to rethink how restaurants are built—literally from the ground up?On this episode Kyle sits down with Nipun Sharma, CEO and co-founder of Appetronix, to talk about how robotics, AI, and first-principles thinking are completely transforming what a “restaurant” can be. With nearly two decades of global food experience and a sharp eye for operational pain points, Nipun is leading the charge with fully autonomous restaurant pods that slash labor, rent, and delivery inefficiencies—all while delivering chef-quality food.From launching in Columbus Airport with Donato's Pizza to raising funds in a post-hype market, Nipun shares how thinking like a restaurant operator—not a tech bro—is what sets Appetronix apart.

Gemeinsam mit SPAR stellen wir euch die spannendsten Startups vor, die es über das Young & Urban-Programm in die Supermärkte geschafft haben. Heute präsentieren wir euch Maka Ramen. In der Corona-Pandemie starteten Max Hauf und Katrin Wondra damit, japanische Ramen in Einmach-Gläsern an ihre Kund:innen auszuliefern. Daraus wurde ein Restaurant in Wien, und mittlerweile gibt es die japanischen Nudelgerichte des Wiener Startups im Young & Urban Programm von Spar. Wie es Maka Ramen über Young & Urban in den Supermarkt geschafft hat, das erzählt uns heute im Podcast die beiden Gründer:innen Katrin Wondra und Max Hauf. Die Themen: - Wie Maka Ramen in der COVID-Pandemie entstand - Wie aus einem kleinen Liefer-Service ein Restaurant wurde - Wie es Maka Ramen ins Young & Urban-Programm schaffte - Die Voraussetzungen für Startups - Produktion und Logistik als neue Challenge - Die Zusammenarbeit mit dem SPAR-Team - Tipps für Startups auf dem Weg ins Supermarkt-Regal Wenn dir diese Folge gefallen hat, lass uns doch vier, fünf Sterne als Bewertung da und folge dem Podcast auf Spotify, Apple Music und Co. Für Anregungen, Kritik, Feedback oder Wünsche zu künftigen Gästen schick uns jederzeit gerne eine Mail an ⁠feedback@trendingtopics.at⁠.

In today's podcast, we interview Robert Hersch of Mastodon Ventures and discuss the market for raising capital and what you should be doing to prepare. We break down a variety of ideas.What are some areas you are watching for capital deployment in 2024 within the restaurant sectors?How the market will respond to consumer spending pressure?Will brands grow in 2024?Is franchising a viable option for early-stage brand growth?How do you go about selecting founders and understanding the business mission?What's most important to invest in brands or assist brands to recover?What are the best capital structures for startup brands?My 8-Step Plan for Raising Capital As a startup, this can be a daunting task, but it's also an essential part of growing your business. Here are some of the best steps for taking on capital and what to watch out for:1. Know your funding options. There are a variety of ways to raise capital for your startup, including:Bootstrapping involves using your money and/or reinvesting profits to fund your business.Friends and family: This is used for a pre-proof of concept and can be a good way to get early-stage funding from people who know and trust you.Angel investors: These are high-net-worth individuals who invest in early-stage startups and are more likely to invest in you vs the startup so make sure you have all your accolades and history out there and easy to find.Venture capitalists are professional investors investing in startups with high growth potential, looking at full return on investment. This is where your P&L performance comes into play; make sure you have a top-notch accounting firm and attorney to prep for these engagements.Crowdfunding: This involves raising money from many people, typically through online platforms. While somewhat new, this model is gaining more popularity, especially if you have a brand and a following - you may be able to tap into your most loyal customers, fans, and advocates.Grants: These are non-repayable funds typically awarded by the government or non-profit organizations. This will need a professional grant writer and an angle that provides significant benefit to society along with a vision and business plan that is easy to understand.2. Determine how much funding you need. This will depend on your stage of development, your business model, and your burn rate (the rate at which you are spending money). This is also an area that can become very sticky with valuations of your business or idea, which you may think is more than the investor - get a third party to help you evaluate.3. Write a business plan. This is a document that outlines your business strategy, including your target market, your competitive landscape, and your financial projections. You matter more at this stage, and the narrative is the killer app, so know what your mission is and understand the total addressable market along with the competition and a good SWAT plan is always welcome.4. Identify potential investors. Research investors with a track record of investing in startups in your industry. This is critical and is kind of like choosing a family member - choose very wisely this can come back on you very easily.5. Network and make connections. Attend industry events, join online forums, and connect with other entrepreneurs. But best of all referrals and high-value connections are the ones that will make a difference in getting your idea out there to those who matter most.6. Practice your pitch. Your pitch is a short presentation that you will give to potential investors to explain your business. Focus on the mission and revenue opportunity - don't get too tactical, and try to keep it simple.7. Be prepared to negotiate. Investors will want to make sure that their investment is protected, so be ready to negotiate terms such as equity and board representation. Structure your deal or term sheet with a full understanding of what you are giving up as a founder - don't write yourself out of the deal just to get it going, unless of course, you are looking for an exit.8. Be patient. Raising capital can take time, so be patient and persistent.Here are some things to watch out for when taking on capital:Dilution: This is giving up ownership of your company in exchange for funding. Make sure you understand the dilution terms of any investment before you agree to it.Warrants: These are financial instruments that give investors the right to buy shares of your company at a specific price in the future. Be aware of the terms of any warrants before you accept them.Liquidation preferences: These terms dictate how investors will be paid if your company is sold or goes bankrupt. Make sure you understand the liquidation preferences of any investment before you agree to it.Raising capital for your startup can be a complex process, but it is also essential to growing your business. Make sure to get good legal and financial representation to start the process right, you will thank me later if you do this alone!

Welcome to another enlightening episode of Making Dough Show, where we delve into the critical aspects of the restaurant business. In today's discussion, we focus on the pivotal distinction between startup costs and operating costs, providing invaluable insights for prospective restaurant owners. Startup costs, encompassing everything from permits to equipment, are dissected in detail. Gain practical knowledge from our experiences, having successfully launched restaurants with budgets ranging from $50,000 to $500,000, particularly in the vibrant state of Texas. The startup cost breakdown includes rent deposits, interior design, kitchen equipment, initial inventory, licenses, permits, and the non-negotiable need for a website. Transitioning to operating costs, we emphasize their significance in day-to-day business operations. Learn the art of managing variable and fixed costs, with a focus on controlling labor expenses and navigating through ongoing financial commitments such as rent, utilities, salaries, and more. The importance of weekly meetings and data-driven decision-making is underscored, offering practical strategies to ensure long-term financial viability. Explore our free training, linked below, conducted by our seasoned expert, Matt, as he delves into the intricacies of startup and operating costs. Share your thoughts in the comments section – How do you approach budgeting for these costs in the restaurant industry? Your insights contribute to fostering a community of informed and successful restaurateurs. Let's elevate your understanding of restaurant economics together – hit play now and take off on a journey to financial mastery in the restaurant business! WATCH:  FREE training all about Decoding the Restaurant Startup Cost if you are planning on opening a restaurant in the next 36 months: https://www.mattengasu.com/startupcost Watch:3 MUST Have Restaurant Owner Skillsets | Opening a Restaurant https://youtu.be/VVBjoMjDBTQ Watch: RESTAURANT Call Out No Call No Show Policy | Restaurant Management https://youtu.be/zLr1wyO5uPg LET'S CONNECT:  SUBSCRIBE to our YouTube Channel: https://bit.ly/2sif5kX​  SUBSCRIBE to our Podcast: https://anchor.fm/makingdoughshow​  CONNECT on Linked-In: https://bit.ly/2D0a3QA​ #restaurant​ #restaurantmanagement​ #restaurantmarketing​  #restaurantmanager​ #makingdoughshow

We all have a restaurant startup story. Maybe, you had great recipes, or possibly you just saw a couldn't turn up opportunity. Many of you had prior experience, but some, like me, and my guests today had virtually no restaurant experience at all before startup. In this episode of the Restaurant Rockstars Podcast, I'm speaking with Dan Londono and Dan Sobsey, co-founders of “Alfalfa”. Alfalfa's restaurant startup success began at a local farmer's market and now they've grown bi-coastal. Listen as Dan & Dan share: - The brainchild and vision for “Alfalfa” - Why salad and donuts make a successful menu. - Their philosophy of “joy through balance”, and what this means to their team and their business model. - How the pandemic led to growing in California after their initial restaurant startup in New Jersey. - The key attributes they look for in new hires plus onboarding best practices. - Alfalfa's company culture that is embraced by staff and guests alike. - Starting a successful catering program with pizzaz! And of course, the importance of local presence and giving back to the communities they serve. Watch or listen to this episode, have a vision for moving your business forward and then go out there and Rock YOUR Restaurant! Roger Thank you to our sponsors: Popmenu - For a limited time only, popmenu is offering our listeners $100 off your first month plus an unchanging lifetime rate. FREE Demo: https://www.popmenu.com/rockstars The Birthday Club – Get new and repeat business, fill your tables and boost sales with Birthdays: https://jointhebirthdayclub.com/BirthdayRockstar/ The Restaurant Academy: Everything you need to know to optimize profits and maximize sales https://restaurantrockstars.com/joinacademy/ VERGE Funding Group: Set up your personal meeting with Karen to see how much money your business may qualify to get back at this link: https://calendly.com/vergefundinggroup/erc-qualifying-call-rrs

We all bring passion and talents to this business and sometimes those talents become our competitive advantage. In this episode of the Restaurant Rockstars Podcast, I'm speaking with Kevin Cimini, the owner and designer of Gair, a new restaurant startup in the Dumbo neighborhood of Brooklyn. Kevin masterfully applied his architecture and design background to create a dynamic space using historic building elements, accentuated with modern touches. Besides atmosphere, the Food and Service must stand up to the appeal of the space. All three are equally important elements to the magic formula of a successful concept. As this is a new restaurant startup story, listen on as Kevin tells his approach to creating not only the design, but all-important operational framework: We'll hear about: - Kevin's brainchild for creating Gair - How he applied design and architecture expertise to re-create a historic building space - A restaurant startup journey from idea to inspiration to execution - Past and present challenges we have all faced - The Gair Company Culture and team philosophy - What's on the menu… food & cocktail pairings - Curating a beer, wine and spirits list - Marketing that's working And of course, Kevin walks us through the space bringing to life the sights, sounds and smells of Gair. Watch or listen and then go out there and ROCK your own Restaurant! Roger Thank you to our sponsors: Smithfield Culinary – Inspiring head-turning menu creativity. Visit us for culinary trends and chef-created recipes: https://smithfieldculinary.com/smokenfast/ VERGE Funding Group: Set up your personal meeting with Karen to see how much money your business may qualify to get back at this link: https://calendly.com/vergefundinggroup/erc-qualifying-call-rrs The Restaurant Academy: Everything you need to know to optimize profits and maximize sales https://restaurantrockstars.com/joinacademy/ The Birthday Club – Get new and repeat business, fill your tables and boost sales with Birthdays: https://jointhebirthdayclub.com/BirthdayRockstar/

Welcome to another riveting episode of the SVK Podcast! This week, we have the pleasure of hosting not one, but two titans of the restaurant industry - Barry Schuster and Gary Worden, both from Restaurantowner.com and the innovative Restaurant StartUp & Growth magazine. Barry and Gary will take us on a deep dive into the world of prime vendor agreements, a growing trend that's revolutionizing how restaurants manage their supply chains. Gary, being a Sysco customer, will share his firsthand experience of the advantages that come with committing to a single supplier program.We'll explore how a prime vendor agreement can save time and money, streamline operations, and increase flexibility. If you're a restaurant owner looking to simplify processes, enhance efficiency, and cut costs, this episode is a must-listen!Join us as we unravel the intricacies of transitioning to a prime vendor agreement, and learn how to maximize the benefits of this innovative approach. Tune in for an enlightening discussion, expert advice, and invaluable insights from two industry veterans. Don't miss it!

Barry Shuster, Founding Editor & Associate Publisher of Restaurant Startup & Growth Magazine of RestaurantOwner.com will join us to talk about the Ups and Downs of the current restaurant business cycle. www.restaurantowner.com to learn more Subscribe and follow the SVK Network #foodservice #restaurant #foodies #foodie #culinary #restaurantbudgeting #busines --- Send in a voice message: https://anchor.fm/svkpodcastnetwork/message

Angela Vendetti always drops that knowledge for us! Obviously it's been tough for businesses during and after COVID, so Angela's talking tips on staffing, labor costs, interviewing potential employees, and getting these folks to show up for the interview and once hired, their shift. You can also check out her new Restaurant StartUp 101 Classes at https://www.restaurantstartup101.com/ and you can listen to our first conversation in Episode 66 - On Restaurant Financing, and Coffee. Connect with Angela here: www.Angelavendetti.com - @angie.vendetti

Elizabeth BlauFounder and CEO of restaurant development company Blau + Associates and has led the way in transforming Las Vegas into the world-class culinary destination it is today. Elizabeth has been honored as a James Beard Award Nominee and has appeared as a judge on Food Network's “Iron Chef America,” is an annual judge for Hotel Magazine's best restaurants and has been featured on the Travel Channel and the “Martha Stewart Show.” She was also one of three investors on CNBC's “Restaurant Startup” alongside Tim Love and Joe Bastianich. Together with her husband Chef Kim Canteenwalla, Elizabeth owns and operates Vegas-based Honey Salt and a portion of our Buddy V's Ristorante, with locations in Las Vegas, NV; Bethlehem, PA and newly opened in San Antonio, TX. In addition, recently the renowned restaurateur has ventured beyond the US border, spearheading the food and beverage concepts including Honey Salt, 1886, The Victor, BC Kitchen, MRKT East and D/6, for the $600 million Parq Vancouver._____________________________________________Food & Beverage Magazine LIVE! Episode 115James Beard Award Winner Jennifer English and Food & Beverage Magazine Publisher Michael Politz____________________________________________________Food & Beverage Industry brought to life. Live juicy inside scoop from the tastemakers, newsmakers, bread bakers, drink shakers, spoon lickers, clam diggers, farmers, foodies and friends of the Food & Beverage Magazine World! F&B LIVE is a national, industry influencing webcast featuring the leaders in the restaurant, hospitality, branded food and beverage and CPG industries, many of whom are Michael's "friends in the business."Featuring an informal and informative conversation where friends in the business share the latest intel, ideas and best practices for surviving these dynamic challenges we are facing and the future of our brands and businesses.The show is live and broadcast across 5 platforms and features an audience rich with industry influencers. ____________________________________________________*CLICK TO SUBSCRIBE: YouTube: https://www.youtube.com/c/foodbeverag...*Follow Us on Facebook : https://www.facebook.com/FoodAndBever...*Follow Us on INSTAGRAM: https://www.instagram.com/fbmagazine/*Follow Us on TWITTER: https://twitter.com/fb101comwww.fbmagazine.com

As food operators themselves, ZAK founders saw first-hand last year the toll it was taking on restaurants that needed to quickly reinvent themselves during the pandemic.

Author Matt Betts sits down with talented creators to discuss the background and inspirations behind the content that we all love. Interview #1 Timestamp: 1 Minute Mark Guest: Laura Bickle Guest Website: https://www.authorlaurabickle.com (https://www.authorlaurabickle.com) Guest Bio: Laura Bickle grew up in rural Ohio, reading entirely too many comic books out loud to her favorite Wonder Woman doll. She now dreams up stories about the monsters under the stairs and sometimes reads them to her cats. Her books have earned starred reviews from Publishers Weekly and Kirkus. Laura's work has also been included in the ALA's Amelia Bloomer Project 2013 reading list and the State Library of Ohio's Choose to Read Ohio reading list for 2015-2016. She also writes contemporary fantasy under the name Alayna Williams. Interview Description: We sit down with Laura Bickle to chat about hybrid writers that publish with big publishers, indie publisher and self publish. Also, we may discuss her collection of Wonder Woman memorabilia. Interview #2 Timestamp: 37 Minute Mark Guest: Liz Barrett Foster Guest Website: https://www.eatlikeawriter.com (https://www.eatlikeawriter.com) Guest Bio: Liz Barrett Foster, is the editor at Eat Like a Writer. For 11 years, she was an editor with the nation's No. 1 pizza magazine (PMQ), where she became an expert in all things pizza. Past and present publications include, but are not limited to, National Culinary Review, Restaurant Startup & Growth, Mashed.com, Stacker.com, FSR, QSR, Restaurant Hospitality, PMQ Pizza Magazine, Sapore, Costco Connection and EatingWell. When creating Eat Like a Writer, I combined three of the things she's most interested in--writing, food, and researching what others do for a living. Interview Description: Eat like a writer with Liz Barrett Foster. Interview #3 Timestamp: 56 Minute Mark Guest: Mac Gagne Guest Website: https://adventuresandalgorithms.com (https://adventuresandalgorithms.com) Ted Talk #1: https://www.youtube.com/watch?v=ntS3o9eZHyQ (https://www.youtube.com/watch?v=ntS3o9eZHyQ) Ted Talk #2: https://www.youtube.com/watch?v=F4WVeHrrScQ (https://www.youtube.com/watch?v=F4WVeHrrScQ) Guest Bio: Madeleine Gagné is a graduated senior at Duke University and a rising Operations Research PhD student at North Carolina State University. As of this year, she's been named a 2021 Brooke Owens Fellow, and will be working as a Space Systems and Operations Research intern at Northrop Grumman during the summer. She's also an aspiring pulp and science fiction author. Description: We'll talk with Mac Gagne about her TEDx talk, mathematics, and how how stories, pulp and math all intersect. Host Overview Host website: http://www.mattbetts.com (http://www.mattbetts.com) Host Bio: Matt went to college to study communications, specializing in broadcasting. He signed on with the campus radio station as a news anchor and reporter not long after he arrived at college – before he took his first communications class, in fact. After graduation, he worked for a number of radio stations as a DJ, a reporter and anchor. More than any other format, Matt worked at Oldies stations, which fed his love of Elvis, the Beatles and other great early rock icons. Matt Betts was born and raised in Lima, Ohio and went to college in Toledo. He currently lives in Columbus with his wife Mackenzie, and their two wonderful boys. Growing up, Matt consumed vast amounts of pop culture. He read comics, watched cartoons, listened to various popular music, regularly viewed the old monster movies on weekend television and read everything he could find. Further feeding his love affair with pop culture, Matt also worked as a waiter in a Toledo comedy club while attending college. This allowed him to see how famous comics built and fine-tuned their acts. For comedians, like authors, the ending of a story is just as important as the beginning and vice versa. If a  comic couldn't sell the...

Nothing goes better together than food and fitness! Celebrity Chef Antonia Lofaso joins Sean and Tommy to talk about her love of cooking and her love of CrossFit. Lofaso has appeared on shows like Top Chef: Chicago, Top Chef: All Stars CNBC's Restaurant Startup, Food Network's Cutthroat Kitchen, Man vs. Child and Tournament of Champions. Chef Lofaso also owns the restaurants Scopa, Black Market Liquor Bar and DAMA in Los Angeles.  She talks about her journey from warming soup at Wolfgang Puck's Spago to opening her own establishments, how she found CrossFit and the lessons she's learned about life and success inside the gym.

From Auditor to Editor, and many significant stops in-between, Jim Laube's journey has focused on serving those who serve others: restaurant owners and operators. *** Some of the biggest successes in business come from unlikely career pivots. For Jim Laube, founder and president of RestaurantOwner.com, a winding road of working in restaurants and working with numbers took him from auditor to editor. Looking back, Jim’s hospitality career journey began as a kid working at a corn dog stand. Later, while attending college at Michigan State University (Go Green!), the accounting student by day still made time to work as a bartender at night. “You stayed out late and you partied after work." “You made good money and you had fun,” smiles RestaurantOwner.com Founder and CEO Jim Laube on the Digital Hospitality podcast. Learn more about Jim Laube and RestaurantOwner.com on this fun and informative episode of the Digital Hospitality podcast, a production of Cali BBQ Media. Let us know how we can help you on your own Digital Hospitality journey by emailing podcast@calibbq.media or sliding into our DMs on social media @calibbqmedia @calibbq @shawnpwalchef. We want to hear from you because your opinions are vital to our evolution and growth. Your voices and opinions shape this podcast and our other digital content.   RESTAURANT OWNER ONLINE Join RestaurantOwner.com – https://www.restaurantowner.com/public/Join-Restaurant-Owner.cfm Listen to the Corner Booth Podcast archive – https://www.restaurantowner.com/public/Corner-Booth-Podcast.cfm Restaurant Startup and Growth (RS&G) on Facebook – https://www.facebook.com/RestaurantStartupGrowth/ Restaurant Startup and Growth (RS&G) on Twitter – https://twitter.com/reststartupgrow Restaurant Startup and Growth (RS&G) on LinkedIn – https://www.linkedin.com/company/restaurant-start-up-and-growth-magazine/ Restaurant Owner on YouTube – https://www.youtube.com/c/restaurantowner   Understanding Food Finances:   After getting his degree in East Lansing, Jim Laube journeyed down to Houston, Texas for accounting work in warmer weather. Even when working with numbers, he somehow found himself close to the heat of the kitchen. His accounting acumen led Jim Laube to joining the audit team at Luther’s, a BBQ chain in need of help with their paperwork. Over the course of his time with Luther's, Jim's role ranged from CFO to creating concepts. Soon enough, Jim's appetite for assisting the restaurant only expanded. By diving into food finances first, his whole take on the industry he grew up in suddenly shifted. “One thing I learned right out of the shoot is these guys don't know anything about numbers,” laughs Jim on his early work with restaurateurs. “They know nothing about what their food cost should be, or their labor costs and they could be making so much more money.” Rather than collect his check and keep it moving, Jim felt moved to help the restaurateurs he encountered. By blending his two types of work experience, his first pivot was in motion. “I started becoming a consultant,” recalls Jim. “We had some pretty good systems with respect to inventory control, food costs, labor costs, and we were very numbers driven at the barbecue chain.”   Teaching Others Online:   As a consultant, Jim was crushing it and so was his restaurant. So much so that he couldn’t keep it all to himself. “I always wanted to teach,” admits Jim Laube on the Digital Hospitality podcast. “I started teaching and working with my clients. I saw the improvements that they had, and I did that for about eight years.” Jim’s teaching led to speaking and seminar work. The money was good and so were his skills, but the travel was taking its toll as Jim and his wife began to start a family. Soon enough, he was bit by the online bug. Publishing all his insights, learning and notes that he would share at his seminars,

There's a reason we recommend every restaurateur read Restaurant Startup and Growth and join RestaurantOwner.com. Having up-to-date information aggregated from experts in the industry is vital to staying current in any business, especially for restaurant owners and operators. As we built up Cali BBQ and evolved the restaurant over the years, a vital and inspiring resource for us has always been the articles and industry data found on RestaurantOwner.com. The Corner Booth Podcast, hosted Barry Shuster and Chris Tripoli, is a production of RestaurantOwner.com and RS&G Magazine. They invited me to be a guest in early 2020 to discuss being a restaurant owner, third party delivery, events, online marketing, our Digital Hospitality thesis, and why Cali BBQ became a media company. CORNER BOOTH: Listen and learn wherever you enjoy podcasts.   STAY CURIOUS | GET INVOLVED | ASK FOR HELP   What was your takeaway from this Corner Booth podcast episode?  Email podcast@calibbq.media to get in touch with our Cali BBQ Media team.   Name Email   We want to hear from you because your opinions are vital to our evolution and growth. Your voices and opinions shape this podcast and our other digital content. Visit Cali BBQ Media online to learn about our restaurant, our media, and our lives at https://calibbq.media    EPISODE LINKS TO CLICK: Join RestaurantOwner.com - https://www.restaurantowner.com/public/Join-Restaurant-Owner.cfm Listen to the Corner Booth Podcast archive - https://www.restaurantowner.com/public/Corner-Booth-Podcast.cfm RS&G Facebook - https://www.facebook.com/RestaurantStartupGrowth/ RS&G Twitter - https://twitter.com/reststartupgrow RS&G LinkedIn - https://www.linkedin.com/company/restaurant-start-up-and-growth-magazine/ Restaurant Owner YouTube - https://www.youtube.com/c/restaurantowner   About the Corner Booth Podcast: Hosted by Chris Tripoli and Barry Shuster, the Corner Booth is a podcast for "anyone who is starting a restaurant business, growing an independent restaurant business, or dreaming about starting an independent restaurant business. Corner Booth is a production of RestaurantOwner.com and its official magazine, Restaurant Startup and Growth.   About RS&G and RestaurantOwner.com: Restaurant Startup and Growth magazine is the restaurant industry's leading print resource for restaurant operators who want practical insights and real world practices on opening, operating and building a profitable, successful restaurant business. Restaurant Startup and Growth is a unique information resource because, like RestaurantOwner.com, it is for both startup restaurateurs and seasoned veterans of independent and emerging chain restaurants. Learn more at: https://www.restaurantowner.com/     Digital Hospitality Online — Visit the Digital Hospitality Blog for our in-depth feature articles and behind-the-scenes looks at our business, our content, and our lives. E-mail the Cali BBQ Media team at podcast@calibbq.media. Sign up for our email newsletter for regular updates and subscribe to the Digital Hospitality podcast on your podcast player. *** Twitter First Name Last Name Email Address Phone Would you like to book a free consultation to go over your Digital Hospitality? Would you like to book a free consultation to go over your Digital Hospitality? Yes, please contact me Business Name What are your content needs? Recaptcha  

In this episode Michael talks with Barry Shuster who is the founding editor and an investment partner of Restaurant Startup & Growth Magazine and RestaurantOwner.com, an online and print media company serving restaurant entrepreneurs. Michael and Barry talks about the current storm and its impact on the industry and especially independent and small restaurant groups. Remember if you would like some help please reach out to Barry on LinkedIn - Barry Shuster. If you have not signed up to the newsletter go to https://www.experience101.live/ (https://www.experience101.live/) and sign up today. Thanks to our partners HGEM, Tahola and Vita Mojo who is making this possible. 

Who among us hasn't dreamed of opening up a restaurant?! They're one of the top 5 most common small businesses, but that doesn't make them any easier to open. Bethany Teeples started selling delicious, liege waffles with her husband at a local farmer’s market. 10 years later, Waffled has a brick and mortar location and a thriving catering business. Listen to hear how Bethany is building Waffled to stay. @builttostay Visit builttostay.com for show notes and a downloadable piece "How to Manage and Motivate Teenage Employees"

Antonia is a chef in Los Angeles California as well as a TV personality whose appeared on shows such as Top Chef, Restaurant Startup, and recurring roles on The Food Network's Cutthroat Kitchen, Man vs. Child, and ABC's Real O'neals. Check out her book 'The Busy Mom's Cookbook: 100 Recipes for Quick, Delicious, Home-cooked Meals!' 

On this episode of The Barron Report, Paul Barron is joined by Tim Forrest, Senior Advisor and CEO of Tim Forrest Consulting, to discuss the latest trends in restaurant real estate and how an operator should select a site.

Matthew Mabel is the president and organizational development team leader of Surrender, a boutique restaurant consulting firm that helps restaurateurs run successful businesses and live happy lives.   “Why aren’t restaurateurs as good to themselves as they are to their guests?” –Matthew Mabel   If you’d ask Matthew what a successful business was back in 1991, when he started Surrender, he probably would have had some numbers and metrics, possibly even a graph. But today he has a new barometer for success: happy and loyal guests, happy and fulfilled employees, and ownership that can live a flexible life that has everything they need so that they can enjoy the rewards of their success.   And let me tell you, as someone who worked in the restaurant biz for years, self-care is not often your highest priority – but it should be! And when restaurateurs work with Matthew, they really are working on themselves just as much (if not more) than they are working on their businesses, and in the end, they’re collaborating to make the industry a better place for everyone.   “My life’s work has been advising owners of independent, successful, multi-unit restaurant companies, improving their businesses and their lives – because I think it’s important to do both simultaneously.” –Matthew Mabel   We also discuss: The 4 secrets of great restaurant ownership Restaurants are a reflection of how the owner shows up Balancing change with consistency We’re really in the branding business, not the restaurant business Why we need to be aware of the difference between a guest and someone in the restaurant biz Choosing the right location Systemizing your restaurant culture The definition of restaurant culture Operating a food truck as a brand extension The recipe for a happy & successful restaurateur   Resources: Learn more at surrender.biz Connect with Matthew: Facebook | Twitter | LinkedIn Read Matthew’s blog post: “Four Secrets of Restaurant Ownership”   Matthew Mabel’s Bio: Matthew Mabel founded Surrender in 1991. As president and organizational development team leader, Matthew combines his experience as a former business owner, operator and corporate treasurer with over two decades of consulting.   “At Surrender, I function at my greatest capacity by serving others,” Mabel said. “We open up possibilities for people and create value in our client companies. As a result, we have established wonderful relationships with our clients.”   As a restaurant industry analyst, Mabel has been quoted extensively in the media about both industry and management issues. He is a frequent contributor to trade publications including Nation’s Restaurant News, Restaurant Development + Design and Restaurant Startup and Growth. He is also a sought-after speaker for industry gatherings on topics of business growth, development and operations.   He is a Trustee of the Texas Restaurant Association Education Foundation, where he serves on the Executive Committee and is Chairman of the Restaurant Education Committee.  He has served on the Board of Directors and Executive Committee of the Greater Dallas Restaurant Association (GDRA). In 2003, he received the association’s President’s Award to recognize work he performed in organizational development as part of the GDRA’s launch of a major regional culinary and restaurant management education initiative. That initiative has resulted in 75 Texas Pro Start Programs, providing culinary and restaurant management education in High Schools around North Texas.   Mabel is an experienced and talented entrepreneur, teacher, leader and communicator, who has started companies from scratch and re-invented existing business from within. Each step of his career has contributed to his ability to help others grow their businesses while having personal freedom and flexibility.   Mabel’s forthcoming book, Beyond Business, communicates techniques used by Surrender to improve companies, careers, and lives. It includes many success stories about Surrender’s work with various clients. Read a sample chapter.   Modern Luxury featured Mabel and his career from concert promoter to connoisseur and advisor. The award-winning publication presents a monthly search for the finest in fashion, dining, entertainment, and travel. Read the article. Just Forking Around is produced by Podcast Masters

  from concert promoter to connoisseur and advisor. Matthew Mabel founded Surrender in 1991. As president and organizational development team leader, Matthew combines his experience as a former business owner, operator and corporate treasurer with over two decades of consulting. He is a frequent contributor to trade publications including Nation's Restaurant News, Restaurant Development + Design and Restaurant Startup and Growth. He is also a sought-after speaker for industry gatherings on topics of business growth, development and operations. Show notes… Favorite Success Quote or Mantra. "Balance and surrender." In this episode with Matthew Mabel, we discuss:  How having a natural talent for pulling teams togethers has served Mabel. How culture is going to be the most crucial piece to your success in the next 20 years.  The power of being hot and happening.  How every dining decision is a self reflection.  Being mindful of the music you're playing in your restaurant.  The four elements to success being capability, opportunity, strategy, and an atmosphere of trust.  Discovering your capabilities and surrounding yourself with those who are capable where you're not.  Advice on partnerships.  Why you need a strategy to grow. How growing a company with a high level of trust start with you becoming a person with high level of trust. Getting clarity on your brand and communicating your brand well. What you have that clarity on your brand and culture, INCULCATE it every day. Why you culture will determine your success in the future.  Using certain language to to live your culture every day.    Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU500.net Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Clarity. What is your biggest weakness? Lack of tactical ability. What's one question you ask or thing you look for during an interview? Whats the vision of where you're going?? What's a current challenge? How are you dealing with it? Making sure everyone knows two things: Going forward its all about culture and uniqueness It's a landlords market. Share one code of conduct or behavior you teach your team. Every Restaurateur has the right to succeed, but every restaurant doesn't.  What is one uncommon standard of service you teach your staff? Don' t assume the restaurant industry is going to be hard because it's suppose to be. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  The Power of Now Lessons in Service from Charlie Trotter.  Share an online resource or tool. All in one tools  Surrender.biz What's one piece of technology you've adopted in your restaurant and how has it influence operations? Private dining and event management software: TripleSeat, Gather On Screen Ordering.  Revel If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be as good to yourself as you are to your guest no barriors everything you do is frelect Contact Info Surrender @Surrender.inc Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Matthew Mabel for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Brian Rudolph is a big believer in cold calling. The co-founder and CEO of Banza -- a brand of chickpea-based pasta that’s promoted as a protein-rich, gluten-free and nutritious alternative to traditional varieties -- said that while rejection is to be expected with unsolicited outreach, persistence and civility have led to big wins for the company. “We got rejected all the time,” Rudolph said in an interview included in this episode of Taste Radio. “Sometimes people just don’t answer, but you have to recognize that it’s okay to follow up. And a lot times we wouldn’t get a response until the fourth or fifth time. So many of our early retail relationships came from cold outreach. You’d be surprised; you can cold call the headquarters of a retailer and say ‘who’s the buyer for XYZ?’ [and] you’ll find who it is, and just leave them a voicemail. Of course, be polite, but be polite and relentless.” The tenacity has paid off for Banza, which just four years after its launch has become one of the top-selling pasta brands at Whole Foods and Target. Banza is carried at over 8,000 retail locations, is a category best-seller on Amazon and has attracted a rabid consumer following. As part of our interview, Rudolph spoke about the roots of his business, including the impact of Banza’s appearance on a reality TV competition, why he’s positioning the brand as an “agent of change,” when to turn down new retail opportunities, and the company’s innovative method for collecting consumer feedback. Also in this episode: A conversation with MatchaBar co-founder/CEO Graham Fortgang. Positioned as a healthier alternative to traditional energy drinks and coffee, MatchaBar has embraced an unconventional approach to marketing its beverages and primary ingredient, ceremonial grade matcha. Fortgang discussed the company’s approach to disrupting the energy category, how MatchaBar aligns with influencers and measures their reach and impact, and the company’s process for identifying and providing value to its retail partners. We also sit down with founders of Simply Soupreme, Jackie Greene & Taylor Rossi, who were victorious in BevNET Live’s New Beverage Showdown 15. Show notes: 2:10: Craven’s Cooler: The hosts chat about a Brooklyn Crafted Happy Hour at BevNET HQ, a sampling of King’s Brew Nitro-Infused Cold Brew Coffee, detoxwater Cryptokiwi and running into the founder of Chi Kitchen Kimchi. 11:45: Interview: Brian Rudolph, Co-Founder/CEO, Banza -- Alongside his brother and co-founder Scott, Rudolph launched the chickpea-based pasta brand in 2014. In our interview, recorded at the 2018 Summer Fancy Food, Rudolph discussed the early days of Banza, how an appearance on CNBC’s “Restaurant Startup” accelerated its growth, the company’s mission to be “the Chobani of pasta,” and the brand’s approach to evaluating investment opportunities and attracting new retail partners. 33:05: Interview: Graham Fortgang, Co-Founder, MatchaBar -- A fast-growing maker and retailer of matcha drinks, the company operates cafes in New York and Los Angeles and its ready-to-drink beverages are sold nationwide at Whole Foods. At the 2018 Summer Fancy Food, Fortgang spoke about how the company works with and provides value to its retail and influencer partners and measures the relationships using tangible metrics. He also discussed MatchaBar recent completion of an $8 million round of funding that attracted investment from music producer Diplo and NFL Super Bowl MVP Von Miller, and an innovative marketing initiative launched in collaboration with Facebook and Whole Foods. 52:40: Interview: Jackie Greene & Taylor Rossi, Founders, Simply Soupreme -- Greene & Rossi, are the founders of Simply Soupreme, a brand of super-premium bottled soups. Victorious in BevNET Live’s New Beverage Showdown 15, Greene and Rossi discussed their big win and talked about their experience in the Showdown and the next steps for the company, which was awarded $10,000 in prizes.

Thomas is a co-founder of the Peli Peli Restaurant Group, with three locations in Houston, Texas. Currently Peli Peli is ranked in the Top 5 in Houston on both Tripadvisor and Yelp. In 2015, Thomas was named as one of Houston Business Journal's 40 Under 40 for his philanthropic efforts. Thomas, along with his partners Chef Paul Friedman and Michael Tran, were featured in an episode of Restaurant Startup (Season 3) on January 27, 2015 and received the largest offer in Restaurant Startup history.

The restaurant brokers are interviewing one of Americas most loved Chefs - Chef Antonia Lofaso. Known for the star power she brought to Top Chef Season 4, she is now on CNBCs Restaurant Startup with Joe Bastianich and Tim Love where they are on a quest to discover, develop and invest in Americas next generation of culinary superstars. Chef Antonia is the culinary consultant to the two restaurant moguls who vie against each other to invest in concepts they thing can make big profits. Join the Restaurant Brokers as we interview Chef Antonia Lofaso.

Nick Rheinwald-Jones is our guest for a discussion of the just-kicked-off final season of Justified, just in time for Sarah to get on board. Niece Liv returns to cover Part 2 of the Face Off season premiere, before we move on to the most explosive Bunting vs. Bunting segment of Downton Abbey Series 5 to date. Around The Dial makes stops at The Nightly Show, Togetherness, Wolf Hall, Better Call Saul, and Restaurant Startup, before Nick makes the case for inducting the Gilmore Girls episode "Twenty-One Is The Loneliest Number" to The Canon. Once we crown the week's Winner and Loser, it's on to a Game Time we...got through, eventually, after some misadventure. Put on your cowboy hat and set a spell! GUESTS

Nick Rheinwald-Jones is our guest for a discussion of the just-kicked-off final season of Justified, just in time for Sarah to get on board. Niece Liv returns to cover Part 2 of the Face Off season premiere, before we move on to the most explosive Bunting vs. Bunting segment of Downton Abbey Series 5 to date. Around The Dial makes stops at The Nightly Show, Togetherness, Wolf Hall, Better Call Saul, and Restaurant Startup, before Nick makes the case for inducting the Gilmore Girls episode "Twenty-One Is The Loneliest Number" to The Canon. Once we crown the week's Winner and Loser, it's on to a Game Time we...got through, eventually, after some misadventure. Put on your cowboy hat and set a spell!Special Guest: Nick Rheinwald-Jones. See acast.com/privacy for privacy and opt-out information.

Entrepreneur Marlo Scott shares her story twisting her way through the corporate jungle then starting her NYC cupcake, beer & wine bar Sweet Revenge. You may recognize Marlo from her numerous interviews including the April cover of Entrepreneur magazine.Be sure to visit www.SweetRevengeNYC.com or go in an grab a cupcake!