Podcast appearances and mentions of ryan pernice

Episode 12 of the famed…okay infamous Atlanta Grubber podcast. I get ITP and, in some cases, barely OTP, so not just AlphaRozCreek by any means on this broadcast. We talk about Il Giallo, a smidgen outside of 285 on Roswell Road. It's home to my wife's favorite item favorite of said item. I was also able to corroborate several other top shelf restaurants I've been hearing a lot about. Nur Kitchen, holy heck, yes everything you heard is true. It's great. What to get? Listen? Pretty much every person I know who has been to the Po'Boy Shop in Decatur says they have the best Nawlins sandwiches. Put me on that bandwagon! Casa Robles from one of my favorite restauranteurs is another winner from Ryan Pernice. Maybe my two favorite meatballs are discussed on this episode including from here! On the Beltline, I may have brought on the Armageddon with what I ordered at Rina's Kitchen. The newest “hidden gem” La Fondita puts out great food at the former home of a no-longer-hidden one! Favorite items in town? My wife and I each may have found one or more at Brooklyn Café. The best banh mi is at the Asian Square on Buford Highway at Quôc Húóng. Best sports betting picks are found at OffshoreInsiders.com, which traces its roots to scorephone days. Follow the Twitter sports betting feed for breaking gambling, sports handicapping, and wagering intel including free sports picks and information. We love Mitch's Meats and Fish for meats, fish, homemade sausage, the best soups on the planet, tremendous sandwiches, and so much more. Please like, subscribe, and comment on the official dad jokes YouTube channel. I ask you to visit the preferred charity of the Atlanta Grubber, the STAR House, which does splendid work with at-risk children, leveling the playing field and helping them get a great education. Check out the website, see how much good they do, and please, please help. Hope Nudelman, the top caterer in the state is now at Talk of the Town Catering. You can reach her for literally all your catering needs hope@TOTTAtl.com or at 770-594-1567. Great scented wax, scents for you home, car, office, and warmers at DuffyScents.com. These great smelling scents are ideal for pet owners. You can order from anywhere in the world, but for local parties in Johns Creek, Alpharetta, Roswell, she is the Scentsy consultant! The best Scentsy Facebook group and find out about online Facebook Scentsy parties. We love From the Earth Brewery in East Roswell for food, beer, and concerts! See the updates on who is performing on their Facebook page. Goin' Out West and Can't Find My Home top the list of my favorite beers—so far. Get gift cards with Bitcoin. Amazon, Target, Walmart; most of your favorite retailers and online destinations are likely available.

2020 was a whirlwind especially for restaurants and event venues. Hear from two Roswell business owners to find out how they adapted through the year. Sunny Baily with Naylor Hall and Ryan Pernice with RO Hospitality. Plan your trip to Roswell, Georgia at www.visitroswellga.com Follow on Facebook, Instagram, and Twitter Intro music: Higher by LiQWYD | https://www.instagram.com/liqwyd Music promoted by https://www.free-stock-music.com Creative Commons Attribution 3.0 Unported License https://creativecommons.org/licenses/by/3.0/deed.en_US

Ryan and Daniel Pernice, RO Hospitality (North Fulton Business Radio, Episode 287) Brothers Ryan and Daniel Pernice of RO Hospitality join host John Ray to discuss their three restaurant brands, Table & Main, Osteria Mattone, and Coalition Food and Beverage. Ryan and Dan discuss how their operations changed because of the pandemic, their effort to […] The post Ryan and Daniel Pernice, RO Hospitality appeared first on Business RadioX ®.

WellStar Chamber Luncheon Series: Focus on Small Business Resilience and Opportunity – Ryan Pernice, RO Hospitality, Amanda Wilbanks of Southern Baked Pie Company, and Taylor Neary, Restaurant Holmes Three outstanding entrepreneurs, Ryan Pernice of RO Hospitality, Amanda Wilbanks of Southern Baked Pie Company, and Taylor Holmes, Restaurant Holmes, share their stories on how they’ve successfully […] The post WellStar Chamber Luncheon Series: Focus on Small Business Resilience and Opportunity – Ryan Pernice, RO Hospitality, Amanda Wilbanks of Southern Baked Pie Company, and Taylor Neary, Restaurant Holmes appeared first on Business RadioX ®.

The buzz! “As the COVID-19 pandemic continues, restaurants are still doing what they always do: taking care of their communities.…free food to medical workers on the frontlines, laid-off restaurant staff and their families, and basically anyone else in need.” (blog.opentable.com) “Giving back to others has had another much-needed consequence: It's helping keep those restaurants in business and their staff working.” (cnbc.com) “Through the generosity of patrons, the fundraised meals are provided by area restaurants…many businesses [are] pivoting to stay afloat during the pandemic crisis.” (abc7ny.com) What's on the menu to help restaurants owners and workers survive the pandemic? Virtual tastings, more carryout options, enhanced guest-centricity, new food sources, site purchase vs. lease, and more. We'll ask restaurateurs Ryan Turner, Ryan Pernice, Bryan Schroeder and Mike Patrick for their take on The Care & Feeding of Restaurants Post-Pandemic: Technology on the Menu.

The buzz! “As the COVID-19 pandemic continues, restaurants are still doing what they always do: taking care of their communities.…free food to medical workers on the frontlines, laid-off restaurant staff and their families, and basically anyone else in need.” (blog.opentable.com) “Giving back to others has had another much-needed consequence: It's helping keep those restaurants in business and their staff working.” (cnbc.com) “Through the generosity of patrons, the fundraised meals are provided by area restaurants…many businesses [are] pivoting to stay afloat during the pandemic crisis.” (abc7ny.com) What's on the menu to help restaurants owners and workers survive the pandemic? Virtual tastings, more carryout options, enhanced guest-centricity, new food sources, site purchase vs. lease, and more. We'll ask restaurateurs Ryan Turner, Ryan Pernice, Bryan Schroeder and Mike Patrick for their take on The Care & Feeding of Restaurants Post-Pandemic: Technology on the Menu.

How do you get to the top of the restaurant business? Ryan Pernice has the answers - Despite the fact that there's this mythically high failure rate for restaurants, it is very tough. But if you go into it clear-eyed about what the challenges are, and you've orchestrated your life and your day-to-day to be able to meet those head-on, it's not easier, but your chances of success I think are much greater. - So Ryan, hey, thanks for coming out man. - Yeah, absolutely. - I really appreciate it, this is great. So you've been in the restaurant, hospitality industry for many years, you've got three amazing- - Many years. - Many years, three amazing restaurants. - They're all still open. - All still open, Roswell, Alpharetta. So give me your backstory, I'm interested in your journey, like how'd you get into it. - Yeah sure, so I'm a local guy, I went to Roswell High School, we moved down here from New York when I was maybe nine years old, my dad worked for Delta. - Where abouts in New York? - So born in Huntington. - Oh, okay, all right. - So we lived there, zero to nine, dad worked for Delta so they moved us here right before the Olympics, and we grew up elementary, middle school, high school here. Go Roswell Hornets. Then graduated from Roswell, went to school in upstate New York, lived in New York City for a little while and kicked around some restaurant stuff. I did restaurant consulting, which felt a little weird, being 21 and trying to tell restaurateurs what to do. - So you at 21, you got into the business. - Well, I got into the business when I was 14. So there's a local restaurant, it by the old mill in high school called The Roasted Garlic, and they actually had one here in Clock Tower, a place right down the road. But anyways, so I worked in that family all through high school, cooking and serving, and doing all sorts of back of house stuff. And at one point, my dad said, "Look, if you really like restaurants, "you know there's a school for that." So I said okay, so we explored Cornell University's School of Hospitality Management, looked at restaurant stuff there. Then graduated, restaurant consulting out of college, felt weird about that after about two years, and so I went, opened a restaurant called Maialino, with Union Square Hospitality Group from Danny Meyer, and that certainly wasn't mine, I was just on the opening team. So there was nine front of house managers when we opened, and I was the Operations Specialist. A great title because it doesn't mean anything. And basically that meant I was the office troll who, while everyone else is having fun upstairs, they had me doing tip sheets, inventory control. We did the restaurant, Maialino's, as well as the rooftop and room service, so every case of carrots we got in was split three ways so I had to build a spreadsheet that would say, okay, we got $100 worth of carrots in, $80 of that is for Maialino, $10 is for the roof, $10 is for housekeeping, or room service rather. So all that sort of foundational, nut and bolts, operations-level stuff, I kind of did all those back then and it was a great boot camp in here's how you do restaurants. - Right, and that's a huge and important piece. - Yeah, yeah. - You got of kind of know where the money's going, where the products are going. - They call it the restaurant business for a reason, there's two parts of that.

Daniel Pernice / RO Hospitality Daniel Pernice, Beverage Director of Osteria Mattone and Coalition Food and Beverage, and Co-Owner of Osteria Mattone, spent years building a foundation of service and hospitality before deciding to turn his great passion for wine into a career.  Most recently, Daniel found a home at The Modern, a Michelin-starred Danny […]

Alpharetta is blowing up with all kinds of entertainment, most notably their restaurant scene. I got to sit down and chat with owner, Ryan Pernice and Chef Woolery Back and have tell me what the concept will be like.

For a deep dive into the inner workings of restaurant operations, Kat Johnson sits down with John Ragan (Director of Operations at USHG), Sabato Sagaria (Chief Restaurant Officer at USHG), and Ryan Pernice (Owner and Operator of RO Hospitality in Roswell, GA). The three share the challenges and joys of opening new restaurants and discuss how they sift through the myriad of new technologies available for restaurants while keeping the guest's experience and hospitality the main focus of day-to-day operations. We also hear about the organizations that they work closely with, from Share Our Strength to the Kula Project.

Ryan Pernice is a young entrepreneur and restaurateur from Roswell, Ga. He's built two exceptional restaurants in his hometown that excel in both exceptional cuisine and remarkable customer service. Our conversation drills down into his leadership journey and the lessons that translate to all of our lives.