Podcast appearances and mentions of steve difillippo

Sue and Kendra talked with Steve DiFillippo, owner of DAVIOS Restaurants about their 40th Anniversary celebration all to benefit the Ron Burton Training Village.

We always love talking with DAVIOS owner Steve DiFillippo, especially when he comes in studio and brings us food!! He stopped by to tell us about the Christmas Eve and New Years Eve events happening at the Seaport location. FOR MORE INFO: Davios.com/Seaport 

Hosted by David and Nycci Nellis.  On today's show:·        Clyde Davis Jr. , North American brand ambassador for the Equiano Rum Company. Based in the U.K., it is a black and woman-owned company. He's also the owner of 75 Proof Beverage Solutions, a company dedicated to the success of black and woman-owned spirit brands;                                                                                                                                     ·        Steve DiFillippo, chef/owner of Davio's Northern Italian Steakhouse. There are 11 locations, including a new one now open in Reston Station. He's been in the restaurant industry for 40 years, was inducted into the Massachusetts Restaurant Hall of Fame in 2008 and was recognized as the Restaurateur of the Year in 2014;                                                                                                                                                                                                          ·        “Chinese Homestyle” by Maggie Zhu is a tasty new cookbook with plant-based recipes for every day of the week: make your own dim sum, delicious noodle dishes and more. Best of all, Maggie is here with us to give away all the secrets locked in her new cookbook;                                                                                                                                                          ·        When it's time for steak, I'll have a Wangus. That's a mix of Wagyu and Angus. Also known as an F1. Meet Karen Way, Jessica Morton and Roy Lambert of Ovoka Farm in Paris, Virginia. They are cattle entrepreneurs, dedicated to bringing the best of all steak worlds to your dinner plate.  Their herd is a carefully balanced mix of superior Japanese Wagyu and American Angus, so you get  the balance of traditional American expectations regarding cuts and sizes – gimme that monster ribeye! – paired with the deep flavor and richness of Wagyu.  Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David and Nycci Nellis.   On today's show: ·        Clyde Davis Jr. , North American brand ambassador for the Equiano Rum Company. Based in the U.K., it is a black and woman-owned company. He's also the owner of 75 Proof Beverage Solutions, a company dedicated to the success of black and woman-owned spirit brands;                                                                                                                                      ·        Steve DiFillippo, chef/owner of Davio's Northern Italian Steakhouse. There are 11 locations, including a new one now open in Reston Station. He's been in the restaurant industry for 40 years, was inducted into the Massachusetts Restaurant Hall of Fame in 2008 and was recognized as the Restaurateur of the Year in 2014;                                                                                                                                                                                                           ·        “Chinese Homestyle” by Maggie Zhu is a tasty new cookbook with plant-based recipes for every day of the week: make your own dim sum, delicious noodle dishes and more. Best of all, Maggie is here with us to give away all the secrets locked in her new cookbook;                                                                                                                                                            ·        When it's time for steak, I'll have a Wangus. That's a mix of Wagyu and Angus. Also known as an F1. Meet Karen Way, Jessica Morton and Roy Lambert of Ovoka Farm in Paris, Virginia. They are cattle entrepreneurs, dedicated to bringing the best of all steak worlds to your dinner plate.  Their herd is a carefully balanced mix of superior Japanese Wagyu and American Angus, so you get  the balance of traditional American expectations regarding cuts and sizes – gimme that monster ribeye! – paired with the deep flavor and richness of Wagyu. 

Two of our favorite worlds coming together! Steve DiFillippo, owner of DAVIOS and Dan Kenary, CEO and Co-Founder of Harpoon Brewery were in studio with David, Sue and Kendra talking about the new collaboration: Davio's Blood Orange IPA!

On this episode of Takin A Walk Buzz and Owner of Davios Italian Steakhouse Restaurant Steve DiFillippo walk and talk in Boston's Back Bay. Steve has been a leader in the hospitality business for decades.

Massachusetts Gov. Charlie Baker announced plans this week to continue reopening businesses in Massachusetts and phase out the final set of restrictions by this August. Reopening Advisory board member Steve DiFillippo, the owner of Davio’s, joins Dan to ask why restaurants should not be able to fully reopen now.

(0:10) - Wall Street is awaiting testimony from Fed Chair Jerome Powell and Treasury Secretary Janet Yellen. What will be their outlook on the economy the rest of the year?(13:52) - What is the likelihood Biden will be able to pass an infrastructure bill? And what is he looking to include in such a deal?(24:52) - Record-low housing inventory continues to boost the prices of homes. Will this continue throughout the rest of the Spring?(33:08) - Steve DiFillippo of Davio's checked in to discuss the restaurant industry's recovery from the pandemic.

David and Kendra talked with Steve DiFillippo, owner of DAVIOS, about how the restaurants are managing, and what will happen as the restrictions start being lifted this week. See omnystudio.com/listener for privacy information.

John welcomes Steve DiFillippo, one of the most respected leaders in the restaurant industry,  owner of the popular Davio’s restaurant group, headquartered in Boston with locations around the country.  Steve shares thoughts on leading his company through the current pandemic, the most challenging time ever for the industry. The conversation also centers around motivating and supporting his staff while delivering the finest service possible to the customers, hallmarks of Steve’s leadership model. DiFillippo is the author of  “It’s All About the Guest:  Exceeding  Expectations in Business and in Life, The Davio’s Way.”

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Massachusetts restaurant owners did not get the news they were hoping for yesterday when Governor Charlie Baker announced the Bay State's re-opening plan. No hard date was given on when eateries can allow customers inside. Instead the Governor reported that they will be allowed to open to the public in Phase 2, but that date is yet to be set since it depends on health data. Reopening Advisory board member Steve DiFillippo, the owner of the Italian steakhouse chain Davio’s, joins Dan to discuss what went into the decision and how long he thinks his fellow restaurateurs will have to wait.

Mikey does a community wellness check with his friends Pete, Steve, and Bill. Mikey asks Steve about being on the governors executive committee looking towards reopening the state. Mikey checks in with Pete and hears all about two turtles making love. Finally, Mikey and Bill Lee chat about old time baseball.

WBZ's Jordan Rich talks with Steve DiFillippo, founder and owner of Davio's Northern Italian Steakhouse, about liftyourspirits.org and how you can have some fun and still help local restaurant workers recoup from the economic downturn.

Episode 3: Greg and Courtney are joined by Steve Difillippo at his new Davio's location in the Seaport. They talk about how he got into the restaurant business and made makes Davio's so special. They are also joined by Greg from Harpoon and Mike Griffin to talk about Harpoons newest beer Don't Poke the Bear, which was created with the help of Bruins player Chris Wagner. They also talk about how sales from Don't Poke the Bear will go to the Corey C. Griffin foundation. See omnystudio.com/listener for privacy information.

Steve DiFillippo, the owner of Davio’s Northern Italian Steakhouse and author of It’s All About the Guest, discusses his brief experience working in the linen, uniform and facility services industry, as well as his deep family ties to the commercial laundry business. DiFillippo also previews his upcoming talk at TRSA’s 106th Annual Conference in Boston, shares his customer service philosophy and describes how he’s built his restaurant business from a single location to a nationwide brand. For more information on TRSA’s 106th Annual Conference, visit www.trsa.org/annualconference.

Steve Difillippo started his restaurant career at a young age and would go on to attend Boston University and Cambridge School of Culinary Arts. In 1985, He took over Davio's of Boston at the young age of 24. 33 years later he has grown the Davio's brand to 10 separate locations which include 5 locations in MA, 2 Locations in PA, one location in Manhattan, Atlanta, and Irvine, CA. The Davio's brand also has a food company, which spun off the concept of their Philly Cheese Steak Spring Rolls. Lastly, Mr. DiFillippo is the author of the restaurant business book It's All About The Guest: Exceeding Expectations in Business and in Life, The Davio's Way Catch Steve DeFillippo's first appearance in Episode 003 of Restaurant Unstoppable. Show notes… Favorite success quote or mantra: “Follow your passion. Figure out what you want to do in life and do it.” In this episode with Steve DeFillippo we discuss: Julia Child Learning to cook as a child The love of serving people and cooking Passion for people If you're not a people person, don't get into the restaurant industry Food is important but hospitality matter more Mentors Learning how to deal with people Pay attention (situational awareness) Learn more from people in other environments Mindfulness Never quitting Do your best, but don't worry about winning It's not about money, its about knowledge Loving what you do The history of Davio's prior to Steve's acquisition The importance of culture The importance of adhering to your own standards The importance of a to-do list Knowing when to grow Can't have your head in the sand Self-awareness Accountability Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.     Knowledge bombs: Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Run every morning What is your biggest weakness? Eat too much What's one question you ask or thing you look for during an interview? "What do you do to be philanthropic?" What's a current challenge? How are you dealing with it? Finding the right people Share one code of conduct or behavior you teach your team. Be yourself What is one uncommon standard of service you teach your staff? do whatever it takes. Eye contact. Never say no. What's one book we must read to become a better person or restaurant owner? The TB12 Method by Tom Brady GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's the one thing you feel restaurateurs don't know well enough or do often enough? They don't take care of their people as much as they should. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Cameras 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? Love what you do. Show up every day, give it your all, don't coast Never forget where you came from, stay humble Contact info: Email: steve@davios.com Davio's website Twitter: @stevedefillippo Instagram: @daviosrestaurant 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 Steve DeFillippo 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!

Billy and Jenny get a call from their good friend, Steve DiFillippo who was just spending time with the one and only Tom Brady for Best Buddies.

The great Steve DiFillippo, founder of Davio's came to Rhode Island to visit the Food Dude and kick off Davio's authentic Italian Sausages now featured at Dave's Marketplace. Steve and Bruce talked about guests and being successful and sausage and being from Rhode Island!

Jenny is still on vacation with her lovely family but Billy has some great guests on this week's show! His good friends, Steve DiFillippo, owner of Davio's, and Roger Berkowitz, President and CEO of Legal Seafoods join him as his co-hosts and both come with some very exciting breaking news!

Steve DiFillippo of Davio's stops by and, as always, doesn't;'t hesitate to poke fun at Billy and Jenny.

Billy and Jenny's good friend, Steve Difillippo from Davio's stops by, Billy and Jenny share their MGH Everyday Amazing moment of the week, Chef Jason Santos stops by to talk about his restaurant, Abby Lane and Ian Swindlehurst from Explorateur Café makes a great cocktail for Billy.

WBZ's Jordan Rich talks with Steve DiFillippo, founder and owner of Davio's Northern Italian Steakhouse, about Steve's newest cookbook.

WBZ's Jordan Rich talks with Steve DiFillippo, founder and owner of Davio's Northern Italian Steakhouse, about Davio's frozen food line.

Chef and CEO of Davio's Northern Italian Steakhouse, Steve DiFillippo, has penned a new guidebook for those wanting to break into the food business. It's All About the Guest offers an honest exploration of what it takes to make it as a restauranteur in America. From the importance of monitoring industry trends to why you should treat your employees like guests, Steve reveals some of the core principles of his book. Find out how Steve grew his Boston-based startup to a multimillion dollar empire. [00:00:00] Spring Rolling in the Dough at Davio’s [00:06:21] Steve DiFillippo: Entrepreneur Since Birth [00:11:30] The Benefits of Being Office-Free [00:18:21] Monitoring Industry Trends and Cash Flow [00:27:31] Treating Your Employees Like Guests [00:33:21] Philanthropy and Customer Service

·      This week we talk to Joe Raya, owner of the Gin Joint in Charleston, South Carolina.  He & his wife also make delicious syrups for bartenders called Tippleman’s.  There are 6 varieties and they are all awesome:o   Burnt Sugaro   Island Orxatao   Falernumo   Ginger Honeyo   Lemon Oleo Saccharumo   Barrel Smoked Maple·      Its Bartender Journey Podcast # 129 !·      First lets do a cocktail of the week!  Its a Bourbon/Maple Old Fashioned using the Tippleman’s Barrel Smoked Maple syrup.  The syrup is made using barrels from Willett Distillery. I used about ½ oz.  I happened to have a lovely bottle of Willet Pot Still Reserve Bourbon, so I figured lets use that in our Old Fashioned!  It’s a pretty incredible Bourbon and it’s tempting to just drink it neat or with one ice cube, but I used it anyway -- 2 oz of Willet Bourbon in my quite decedent Old Fashioned.  I used Basement Bitters from Tuttletown distillery.  These are the guys that make the great Hudson Whiskey among other things and their bitters are great!·      If you don’t have any Tippleman’s syrups yet, consider ordering some at tipplemans.com.  But meanwhile, try experimenting with a good quality maple syrup in your old fashioned.  Grade B is what is recommended for using in cocktails.  You might consider mixing it with a little hot water to make it easier to mix into your cocktail.  And if you don’t have the Basement Bitters, try substituting other aromatic bitters – Angostura is of course an awesome choice and widely available, but perhaps try experimenting with a few other brands too!·      To make an Old Fashioned – mix the sugar (or syrup in this case) with the bitters in the bottom of your Old Fashioned or rocks glass.  Add the whiskey and some ice – ideally one big hand-cut ice cube and a twist.  Usually it would be an orange twist in an Old Fashioned, especially if it were a Rye Old Fashioned, but I used lemon in this case.  A little extra citrus “zing” from the limon goes better with the Bourbon and maple flavors.·      Book of the week is Its All About The Guest by Steve Difillippo.  ·      The subtitle of this book is Exceeding Expectations in Busines and in Life The Davio’s Way.·      Steve is a great businessman.  In his book he has lots of great lessons for us, including: “every decision you make: is this going to make things better for the guest?”·      There will always be demanding guests who are ready to get upset about nothing.  They will require a lot of attention, but you can’t let that distract you from the other guests.·      Figure out how much it costs to make what you are selling, otherwise you may be loosing money without even knowing it.·      Its not just WHAT you do, its how people PERCEIVE what you do.·      Our Toast this week: ‘tis better to spend money like there's no tomorrow
 than to spend tonight like there's no money!  

On the second episode of All in the Industry, host Shari Bayer welcomes guests Arlene Spiegel & Steve DiFillippo to discuss their experiences in the hospitality industry. Arlene is the founder and president of Arlene Spiegel & Associates, which specializes in hospitality, restaurant, and retail consultation. Steve DiFillippo is the author of It’s All About the Guest and CEO of Davio’s Restaurant Group. This program has been sponsored by the International Culinary Center “Whether it’s a hot dog stand or Hôte Cuisine, everyone has to have a unique blueprint for going forward.” [22:25] Arlene Spiegel on All in the Industry “So many people get into this business who aren’t business people.” [27:25] Steve DiFillippo on All in the Industry