Podcasts about thinkfoodgroup

Sam Bakhshandehpour is the president and CEO of the José Andrés Group, formerly ThinkFoodGroup, based in Washington, D.C.He joined the company in early 2020 from The Silverstone Companies, a hospitality group that opened Andrés' first restaurant outside of D.C., Bazaar by José Andrés.Prior to that he was president and CEO of another hotel company, SBE Entertainment, and before that he worked in investment banking, heading up J.P. Mogran Securities' casino investment practice, among other things.His move to his current job comes at a time when more restaurant companies are partnering with hotels, often to benefit from those hotels' management infrastructure, among other assets. However, Bakhshandehpour said Andrés' group already has those abilities, but there are other reasons for hotels and restaurants to work together, which is why that is a key strategy of his company, including the upcoming opening of the latest Bazaar, at The Ritz-Carlton New York, NoMad, in early August.Bakhshandehpour recently discussed those benefits as well as Andrés' media company, which he also oversees.

Hosted by David Nellis.  On today's show:·        Stephanie Coppula, director of marketing with the Bethesda Urban Partnership, joins us with news about another action- and food-packed Bethesda Restaurant Week – starting this Thursday, Feb. 16 and running through Feb. 26. Chi-KO, World of Beer and dozens more of Bethesda's best are in the mix; ·        Renato Spanu, winemaker, Vini Jankara in Gallura, Sardinia. Thanks to our friend, Gary Diamond of Empson USA - the people responsible for putting many of the fine wines on your menus and in your favorite wine stores across Greater D.C. Renato joins us live online with tales of Jankara and Gary is in studio to pour some of Jankara's very best, all made from our new, favorite grapes – Vermentino and Cannonau;                                                                                                                             ·        Look up the term “successful woman entrepreneur” and you're likely to see a photo of Hollis Wells Silverman. In 2021 Hollis introduced three new concepts to Capitol Hill all under one big roof:  The Duck & The Peach, La Collina and The Wells. All are hugely successful, which shouldn't be a surprise, since Hollis, a graduate of Cornell's School of Hotel Administration, has a background in taking restaurant organizations to the moon, most notably as chief of operations for José Andrés' ThinkFoodGroup.                                                        ·     Food and hospitality business counselor Chef Carolina Gomez joins us with details about a new web portal from The District of Columbia Small Business Development Center and the Aspen Institutedesigned to help small food entrepreneurs plan, launch, and grow successful small businesses. Carolina herself has plenty of entrepreneurial cred as evidenced by her 2022 selection as Young Hispanic Entrepreneur of the Year by The Greater Washington Hispanic Chamber of Commerce.  ·     How delicious is the Olivia Macaron? I'm pretty sure that anyone who's ever strolled through Georgetown Park knows the answer is VERY! How interesting is the story of its development and explosive popularity? Also VERY! Ana Claudia Lopez is the innovator and business entrepreneur behind it all, and she joins us  to share her story.            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 Nellis.   On today's show: ·        Stephanie Coppula, director of marketing with the Bethesda Urban Partnership, joins us with news about another action- and food-packed Bethesda Restaurant Week – starting this Thursday, Feb. 16 and running through Feb. 26. Chi-KO, World of Beer and dozens more of Bethesda's best are in the mix;   ·        Renato Spanu, winemaker, Vini Jankara in Gallura, Sardinia. Thanks to our friend, Gary Diamond of Empson USA - the people responsible for putting many of the fine wines on your menus and in your favorite wine stores across Greater D.C. Renato joins us live online with tales of Jankara and Gary is in studio to pour some of Jankara's very best, all made from our new, favorite grapes – Vermentino and Cannonau;                                                                                                                               ·        Look up the term “successful woman entrepreneur” and you're likely to see a photo of Hollis Wells Silverman. In 2021 Hollis introduced three new concepts to Capitol Hill all under one big roof:  The Duck & The Peach, La Collina and The Wells. All are hugely successful, which shouldn't be a surprise, since Hollis, a graduate of Cornell's School of Hotel Administration, has a background in taking restaurant organizations to the moon, most notably as chief of operations for José Andrés' ThinkFoodGroup.                                                           ·     Food and hospitality business counselor Chef Carolina Gomez joins us with details about a new web portal from The District of Columbia Small Business Development Center and the Aspen Institute designed to help small food entrepreneurs plan, launch, and grow successful small businesses. Carolina herself has plenty of entrepreneurial cred as evidenced by her 2022 selection as Young Hispanic Entrepreneur of the Year by The Greater Washington Hispanic Chamber of Commerce.   ·     How delicious is the Olivia Macaron? I'm pretty sure that anyone who's ever strolled through Georgetown Park knows the answer is VERY! How interesting is the story of its development and explosive popularity? Also VERY! Ana Claudia Lopez is the innovator and business entrepreneur behind it all, and she joins us  to share her story.           

Hosted by David Nellis.  On today's show:·        Stephanie Coppula, director of marketing with the Bethesda Urban Partnership, joins us with news about another action- and food-packed Bethesda Restaurant Week – starting this Thursday, Feb. 16 and running through Feb. 26. Chi-KO, World of Beer and dozens more of Bethesda's best are in the mix; ·        Renato Spanu, winemaker, Vini Jankara in Gallura, Sardinia. Thanks to our friend, Gary Diamond of Empson USA - the people responsible for putting many of the fine wines on your menus and in your favorite wine stores across Greater D.C. Renato joins us live online with tales of Jankara and Gary is in studio to pour some of Jankara's very best, all made from our new, favorite grapes – Vermentino and Cannonau;                                                                                                                             ·        Look up the term “successful woman entrepreneur” and you're likely to see a photo of Hollis Wells Silverman. In 2021 Hollis introduced three new concepts to Capitol Hill all under one big roof:  The Duck & The Peach, La Collina and The Wells. All are hugely successful, which shouldn't be a surprise, since Hollis, a graduate of Cornell's School of Hotel Administration, has a background in taking restaurant organizations to the moon, most notably as chief of operations for José Andrés' ThinkFoodGroup.                                                        ·     Food and hospitality business counselor Chef Carolina Gomez joins us with details about a new web portal from The District of Columbia Small Business Development Center and the Aspen Institutedesigned to help small food entrepreneurs plan, launch, and grow successful small businesses. Carolina herself has plenty of entrepreneurial cred as evidenced by her 2022 selection as Young Hispanic Entrepreneur of the Year by The Greater Washington Hispanic Chamber of Commerce.  ·     How delicious is the Olivia Macaron? I'm pretty sure that anyone who's ever strolled through Georgetown Park knows the answer is VERY! How interesting is the story of its development and explosive popularity? Also VERY! Ana Claudia Lopez is the innovator and business entrepreneur behind it all, and she joins us  to share her story.            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 Nellis.   On today's show: ·        Stephanie Coppula, director of marketing with the Bethesda Urban Partnership, joins us with news about another action- and food-packed Bethesda Restaurant Week – starting this Thursday, Feb. 16 and running through Feb. 26. Chi-KO, World of Beer and dozens more of Bethesda's best are in the mix;   ·        Renato Spanu, winemaker, Vini Jankara in Gallura, Sardinia. Thanks to our friend, Gary Diamond of Empson USA - the people responsible for putting many of the fine wines on your menus and in your favorite wine stores across Greater D.C. Renato joins us live online with tales of Jankara and Gary is in studio to pour some of Jankara's very best, all made from our new, favorite grapes – Vermentino and Cannonau;                                                                                                                               ·        Look up the term “successful woman entrepreneur” and you're likely to see a photo of Hollis Wells Silverman. In 2021 Hollis introduced three new concepts to Capitol Hill all under one big roof:  The Duck & The Peach, La Collina and The Wells. All are hugely successful, which shouldn't be a surprise, since Hollis, a graduate of Cornell's School of Hotel Administration, has a background in taking restaurant organizations to the moon, most notably as chief of operations for José Andrés' ThinkFoodGroup.                                                           ·     Food and hospitality business counselor Chef Carolina Gomez joins us with details about a new web portal from The District of Columbia Small Business Development Center and the Aspen Institute designed to help small food entrepreneurs plan, launch, and grow successful small businesses. Carolina herself has plenty of entrepreneurial cred as evidenced by her 2022 selection as Young Hispanic Entrepreneur of the Year by The Greater Washington Hispanic Chamber of Commerce.   ·     How delicious is the Olivia Macaron? I'm pretty sure that anyone who's ever strolled through Georgetown Park knows the answer is VERY! How interesting is the story of its development and explosive popularity? Also VERY! Ana Claudia Lopez is the innovator and business entrepreneur behind it all, and she joins us  to share her story.           

On this episode I chat with Josh Sharkey. Josh Sharkey is the founder and CEO of meez, the recipe tool for professional chefs. He is an entrepreneur, chef, and restaurant operator with over 20 years of experience in the industry at restaurants like Oceana, Tabla, Bouley and Cafe Gray. After more than a decade cooking in Michelin-starred kitchens, he opened Bark Hot Dogs in 2009, which earned numerous accolades in the fast casual space. Sharkey spent five years as the Chief Operating Officer of Aurify Brands (Melt Shop, The Little Beet, Little Beet Table, Fields Good Chicken, and Le Pain Quotidien) before launching meez to the public in late 2020 following more than two years of development. Since then, meez has partnered with renowned groups and concepts, including José Andrés' ThinkFoodGroup, Jean-Georges Restaurants by Jean-Georges Vongerichten, fast-casual favorite Mulberry & Vine, and local staple BKLYN Larder. During the pandemic, Josh used meez's technology to create Recipes for Relief, an initiative that made interactive recipes available for purchase with 100% of proceeds supporting restaurant relief. In 2021, the Institute of Culinary Education (ICE) became the first culinary school to be powered by meez. Josh believes in building technology with domain empathy, ensuring software always conforms to how we operate, and fervently focusing on the finer details. We talk about startups, funding, the importance of recipes, accessibility of tech in the food industry, food tech and much more.  Link to meez: https://www.getmeez.com?utm_source=podcast&utm_medium=linecook Link to Josh's socials: https://www.instagram.com/joshlsharkey/ https://www.instagram.com/getmeez/ https://www.linkedin.com/company/getmeez/ https://www.linkedin.com/in/joshua-sharkey-406965b/ Check out the Line Cook Thoughts newsletter at linecookthoughts.com

Hollis Silverman played an instrumental role in expanding José Andrés’s ThinkFoodGroup. As its chief operating officer she oversaw the group’s food & beverage, service and human resources teams as it tripled in size from a small collection of restaurants to a national empire. Now she’s running her own company, Eastern Point Collective, which at the moment is a small collection of foodservice venues, all in a row in Washington, D.C.’s, Capitol Hill. The Duck & the Peach is a New American seasonal restaurant, Collina serves Italian food, and The Wells is a cocktail bar. Hollis opened the first of those restaurants, The Duck & the Peach, in 2021, so naturally she designed it to fit the realities of the pandemic era. So there are efficiencies, such as a single kitchen for all three concepts, and also an increased awareness of how to treat employees, which means Eastern Point Collective adds a 22% service charge to all checks instead of anticipating tips, allowing more equitable pay between front- and back-of-house, but also freeing servers from the indignities they often endure due to their dependence on customers’ goodwill for their income. She also offers medical insurance for hourly team members after 90 days of employment and insists on having a work environment free of the harassment and substance abuse that remain endemic in the industry. Silverman recently discussed her restaurants and her approach to doing business.

In honor of our upcoming IO2022 Innovation Accelerated Summit, which is happening September 19th and 20th in Lincoln Nebraska. Thought it'd be nice to pull some of the best interviews and sessions from our IO2020 virtual event. So, over the next few weeks, check out some of our amazing speakers and grab a ticket for the upcoming event. We'd love to see you there. Tickets and more information can be found at io2022.com. And now back to the show. Inside Outside Innovation is podcast to help new innovators navigate what's next. Each week, we'll give you a front row seat into what it takes to learn, grow, and thrive in today's world of accelerating change and uncertainty. Join us as we explore, engage and experiment with the best and the brightest innovators, entrepreneurs, and pioneering businesses. It's time to get started.Interview Transcript with Vaughn Tan, Author of The Uncertainty MindsetSusan Stibal: Today Vaughn Tan will share learnings from internationally renowned cutting-edge restaurant, R and D teams on how to prepare for uncertainty and respond to it with grace and innovation. Vaughn is a London based strategy consultant, author, and professor. Vaughn's book, The Uncertainty Mindset, is about how uncertainty can be used to drive innovation and adaptability. Vaughn is also an Assistant Professor of Strategy and Entrepreneurship at University College London, School of Management. So Vaughn, I'll turn it over to you. Vaughn Tan: Thanks very much for having me and thanks also for everyone who's here. Thanks for joining me today. I just want to say a few things about myself, just as context.I was born and raised in Singapore, but these days, as Susan said, I'm a strategy professor at UCL school of management. I teach courses in how design thinking can update and. Conventional approaches to strategy and management. So I used to live in London, but at this very moment in Corona time, I'm physically located in a very rural part of France in a mountainous and volcanic region called the of van.And this is basically my apology in advance. If there are any internet connectivity problems that develop along the way. So, in any case, my focus as a consultant or researcher, and as an author is I try and understand how to design organizations that are more innovative. And more resilient to uncertainty.And these organizations include businesses, nonprofits, teams, communities. I'm particularly interested as I think the book's title and what I've just said may suggest in the role that uncertainty plays in making businesses better at doing innovation work. And I think that's maybe a little bit counterintuitive. And I'm going to unpack that a little bit more in the rest of this talk.I got here by quite a circuitous path. Quite literally a decade ago, late in 2010, I found myself in a basement kitchen of a restaurant in Washington, DC. And I was just dodging kitchen porters while watching a team of R and D chefs come up with a menu of new dishes for a restaurant. And the owner and the head chef of that restaurant group is the Spanish chef Jose Andres, who you may know because of his philanthropic disaster relief activities.There's an arrow pointing at Jose, right there. This is Jose's philanthropic side project, you know, which eventually turned into a huge one. If you're in the US, I think he's quite famous there. People know about him. It's called World Central Kitchen. And what they do is they create field kitchens for emergency food relief during natural and, and other disasters.The thing that many people don't know is that World Central Kitchen is able to spin up these field kitchens to produce hundreds of thousands of meals a day very quickly because, it's how they organized. Right. So they use a very unusual way of thinking about how to design their teams, to be able to go from a very small, permanent team, to a large operation in any particular disaster setting that they choose to go into because of how they're organized. And how they're organized is actually about what I call The Uncertainty Mindset. Because Jose's way of thinking about how his teams get organized for his for-profit organization. Think food group is actually the same way that he infused into what World Central Kitchen does, So, I'm going to come back to this in a little bit. I wanted to say also a little bit about how I came to study culinary innovation. It was all by accident. I did my PhD at Harvard Business School. And when I went in, I was interested in understanding how to organize innovation teams. And this focus for me was because of my experiences before starting the PhD. I'd just come from working at Google in California. And while I was there, I worked on some really unusual teams doing quite interesting innovation work.We were basically trying to develop parameters for new problems to solve. So, the first team I was on at Google back in 2005 at the very dawn of ad tech, as we know it today was trying to create an automated ad unit targeting engine. It didn't work then, although some of the machine learning foundations have been baked into the rest of Google AdWords and Ad Sense. But I was also on the launch team for street view, which is one of the rare hardware business units at Google while working at earth and maps. And I also worked on Google's Space flight program, which was actually in partnership with the XPRISE foundation, where we tried to put a Lunar Lander on the moon, an unmanned Lander. And I also worked on structured data. I worked with the Pure Research Group on a new structured data storage and management product, which while it was still externally available was called Fusion Tables. And it's now used exclusively internally to run the data layers for earth and map. I sort of burned out a little bit at Google and I left just before the 2008 global financial crisis to make furniture. I went to work at a wood studio in an art foundation in Colorado. And the strange thing is when I got there, I found again, something that felt a lot, like all the really interesting teams I worked with at Google.It was an interesting network of people who came together to try and develop new techniques for working with materials. I guess the thread that connected all those bits of my former life before academia was that I was exposed to this wide range of teams and businesses that were all pretty good at coming up with new problems to solve and solving them well.And so, when I decided to do a PhD about organization, my main question was something I think you all are interested in too, right? How do you organize companies and teams, so that they're good at coming up with new ideas so that they're innovative companies. So, it was pretty early in my doctoral research and I was casting around for a research project to like really work on, to write a dissertation about.And if you know anything about Singaporeans, you know, that we're really interested in food. So, this is one of my favorite dishes from Singapore. It's called Bak Chor Mee which basically means pork mince noodle. And it is a kind of innovation in itself. Like every stall that makes this, usually the people who make this dish only make one thing. And everyone develops their own kind of interesting take on what this dish should be.And the ones who are really good have made it very distinctive. But anyway, we're very interested in food. And so, Jose who I didn't know at the time was giving a lecture at Harvard during which he mentioned, how his innovation team, the Think Food Tank was not only how he made his restaurants innovative, but also how he made them really effective.And so, I went to his office hours and more or less as a joke, I asked him if he would let me come observe the Think Food Tank for my PhD research. And he said, yes. So. I'm just saying, be careful what you wish for. This is how I fell into studying this really strange world of high-end cutting edge culinary innovation teams.I eventually spent a lot of time at some of the best known of them. And what I realized along the way after having come away from tech was that innovation work is more or less the same work across industries. Even if the output and the input look very different. So having worked in both hardware and software tech and with startups after Google, I knew from the inside how tech innovation feels.And I quickly saw that while the type of new product may be different. The process of coming up with good new ideas and executing them well is really similar even in food. So, innovation work, I think has enough similarities across industries that we can learn from looking at how innovation work is done at the frontiers of food.And then apply those learnings more generally to other businesses in other kinds of industries. So, while I was at these R and D teams in high end cuisine, what I was doing was I was watching really good innovation organizations doing high level innovation work. Whether the innovation was creating a new experience of dining by adding cross modal sensory stimuli.So, what you see on the screen now is a dish at the Fat Duck called the Sound of the Sea. Where the seafood that you eat is made more intensely marine by hearing the sound of waves lapping at the shore that come out of the iPod that you're plugged into at the same time. Another kind of innovation that people work on is Material Innovation. In this case, they're discovering how to cook a new type of material, incredibly old clams, 200 years old at a restaurant that I will call Amaya. And these require developing a new cooking protocol that are unlike the cooking protocols used for other types of shellfish. Other kinds of innovation are developing new media products. And this is Nathan Myhrvold's most expensive cookbook in the world. He was only able to do this by developing a novel vertically integrated business model for content creation and publication. And he has then used that same business model to produce series of books after that, that would not be publishable, and they are very successful. But they wouldn't be publishable under conventional business models in publishing.Other innovations that I see in there that have analogies to other industries are new approaches to narrative storytelling. Instead of telling it in the form of a movie or play. Restaurants like the Fat Duck, when it reopened in 2016, use individual dishes in a meal, as the elements of story, they have to figure out how to do that.And some of them are like IO2020 right. Developing an influential conference and a global multidisciplinary network, like a restaurant called Noma in Copenhagen did with a Mad Symposium, at this point almost 10 years ago. Or as we began creating a novel operational model for field kitchens that are meant to serve disaster relief situations like Jose did at World Central Kitchen.Anyway, I ended up spending almost a decade and embedded in these world-renowned R and D teams, in an industry where basically the state of the art is changing frequently and unpredictably. It sounds a lot like high tech. It sounds a lot like media today as well. And these are the connections that I'm hoping that you all will see that I try and draw from outside of this domain of high cuisine into other industries that I also feel like I know and have worked in before. So, some of the places that I was at the Fat Duck in the UK, one of the first pioneering culinary innovation restaurants in the world. A restaurant that I call Amaya that I claim is in South America. I'm under NDA, so I can't say where they are. A restaurant that at this point is quite famous called Noma, which is in Copenhagen and Denmark, and the mad organization, which is the conference and thought leadership organization that they set up in Copenhagen. The Cooking Lab, which is Nathan Myhrvold, he's the ex-CTO of Microsoft. His organization, which is in Bellevue, Washington, which produce really interesting media around food and cooking and technology.And of course, Jose Andres's Think Food Group of restaurants. Ultimately, I just want to leave you with a few key takeaways from the research that I did. And the first and most foundational piece of insight is that all of these teams were innovative and resilient and adaptable. Not because they managed away the uncertainty that they faced or pretended that the uncertainty didn't exist, but because they had a different way of thinking about uncertainty. What I call the uncertainty mindset is simply explicitly treating the future as something unknown and unknowable, not as something risky.I know this sounds like a trivial distinction, but I think it really isn't. Risk is not the same as uncertainty, even though most people confuse the two. Risk is when you don't know exactly what will happen, but you know, all the possible outcomes and how likely each possible outcome is. So if that's the case, you can do risk management through cost benefit analysis.Real uncertainty on the other hand is when you don't know what exactly will happen and you don't know all the possible outcomes. Or you don't know how likely these known or unknown outcomes are. So just to illustrate the difference, flipping a fair coin, is truly a situation of risk. There's a 50 50 chance that you get heads or tails. And you can bet on that outcome. Real businesses like the ones that we all are in, rarely face this kind of risk in the real world. What they face instead is true uncertainty. And now it's actually really undeniable. The current business environment is filled with true uncertainty where we have no idea what many of the possible outcomes in the next 6 months might be, or even 12 months. And we don't know how likely each one of those outcomes are. So, the problem that I also, this was another insight from looking at these R and D teams, is that even though risk is not the same as true uncertainty, we've all been trained to think of not knowing only in terms of risk. And so, because of that, we think of every unknown situation as being risky.And this is in its own way, it's kind of comforting, right? Because risk can be managed away. We can do cost benefit analysis. We can risk manage the situation. This kind of thinking is an unmistakable hallmark of the risk mindset. And it can be fatal, right? So just look for instance, at the UK and the US government responses to coronavirus this year, or thinking back to 2008 and before the Fed's reaction to complex derivatives in 2008, just to see what happens when we use risk management and a risk mindset to think about and react to situations that are truly uncertain.The problem for businesses is that the risk mindset all starts with an organization's ability to innovate. Because innovation is by definition about not knowing exactly where you end up. When businesses over invest in managing the risk of known outcomes, they under invest in building flexible, adaptable organizations that let them change to be whatever they need. As the situation changes. The risk mindset also leads businesses to over optimize and try and be too efficient and profitable. And it leaves insufficient slack in the system to permit real innovative thinking. And maybe the biggest problem is that they create organizations in which all the incentives are to do what's well understood. And not to learn by failing, which is inevitable, if you're trying to do something, which is really, really innovative. I think the uncertainty mindset, as I said before, is simply acknowledging that you don't know enough about the future to optimize for it. And simply making this acknowledgement explicitly as a leader and as an organization changes how a business acts and how people and teams in those businesses act.The nice thing is that it makes these people and these teams inside businesses, more flexible and more able to learn and change when they need to. I'll talk about three things after this, just to finish off, but injecting uncertainty into organizations I've found is the best way to make them resilient to uncertainty and innovative at the same time.So, this is really the biggest, most counterintuitive thing. When I talk about this book to other people. They don't just try and say that, yes, we see that the world is uncertain. The organizations that I looked at that have been most successful, and this is not only in food, but outside of it, the ones that are most successful at dealing with uncertainty and being innovative. They actively create uncertainty inside of themselves. And it's this intentional creation of uncertainty inside the organization that makes them continually able to come up with new ideas that are good ideas. So how do they do it? They do it in three ways. They do it by making the roles that their employees have open ended. They do it by having open ended goals. And then they also do it by stimulating a sense of really carefully designed and calibrated desperation among their teams. And I'll say more about each one of these things in turn very quickly. So open ended roles are simply roles where your definition of what you do as an employee is not fully defined at the beginning. What this means is a large part of your role is quite clear and it's quite stable, but a part of your role is not. So, if you think about Google's 20% time or 3Ms 15% time, this is something like an open-ended role. It makes the role malleable and it also encourages people to, in a sense, negotiate what role they're going to play by testing things out with their colleagues.Right? So, to try something that they think is worth doing that they're good at doing to show the results of that test to their colleagues, and if that test is shown to be useful, then that becomes part of role. The result of this is more innovative, higher performing teams where all that testing also helps team members learn what other team members are good at doing and what they like to do.And what this leads to in the end, not only are the roles adaptable because they're constantly changing along the way, this also creates teams that are incredibly high functioning, where everyone knows what everyone else is good at doing. And also, is interested in doing. These teams, barely need management of the conventional sort.So open-ended goals, I think are very similar to open-ended roles except in the context of goals. So we often think about goals as being very concrete. Want to achieve this micro growth in profits. By the end of next year. Open-ended goals for innovation are about saying how you think about abstractly, what success looks like.So that there's lots of possible things inside success that could be successful. So open endedness just means defining goals, more abstractly and less concretely. But being very clear about what tradeoffs you are willing to make to achieve those goals so that you give the people in your organization, more freedom to come up with unanticipated, but valuable problem definitions.And finally, uncertainty can also be injected into how you motivate teams and individuals in your organization. The conventional approach to motivation is to give people something that they want, like more money or promotion to encourage them to work better. This only really works when the things that they need to do to be successful are very clearly defined and very stable, but this doesn't work for innovation, right?Because these incentives are usually not enough to overcome the inherent fear of failure that everyone has. And failure is necessary to do any kind of real innovation work. So, what these teams did was that they publicly and irrevocably committed to projects that were just beyond what they knew they could deliver.And what this does is it creates desperation, right. It creates the sense that we can't simply keep doing what we're doing, that we're good at doing, in order to be able to deliver on this product. And what that does in turn is it drives the teams to abandon these comfortable, old ways of doing things.And try new ways of doing things and generally learn new stuff. So, it creates a situation like in the gym with resistance training, where the teams and the people inside the organization gradually become better at taking on things that they don't already know to do very well. There's much more to be said about all of those things, but it's mostly in the book, which I encourage you to read. There wasn't space in the book for everything, so I'm continuing to think through some of the implications of not knowing every week in an email newsletter, which I also encourage you to sign up for. It is completely free. I want to open up now to a very casual conversation. So, Austin is curious about injecting uncertainty. Austin, do you want to say a little bit more about what you're curious about in terms of injecting uncertainty? Austin's question is structurally what programs might help inject uncertainty in a careful calibrated way into the organization? I, I think it's a really good question. So, I often make the distinction between having a program that is about injecting uncertainty and simply changing how people work. So that the way they work naturally encompasses more things that are not fully defined upfront. So, we can talk about injecting uncertainty into roles. For instance, by saying, let's say you're trying to hire someone new. At the moment, the default position for most hiring is to say, I'm going to define a, a job description. And then I'm going to put that out to a recruiter to find people who might be good fits.And one way that you can simply inject uncertainty into that is to say, here is the job description. That is 80% of the job that we're hiring for the other 20%, for instance, it can be any percentage, but I think 20% is a good starting point. The other 20%, we don't know. The 80% that we do know is clearly defined. You got to do these things and we're going to hire to make sure that you can do those things. The other 20%, on the other hand, we want you to come in, and spend one day a week or two days, every two weeks or whatever you choose to do telling us and showing us what that other 20% should be and why it's important to us. Simply that's one program that will inject uncertainty into who you hire and what they do for you.Right. And then along the way, if you make this explicit, it will force people to say, okay, what is this person doing in his or her 20% time, that is so valuable. Is it actually valuable? Can we help this person do something which is more valuable that we don't expect to need yet, but we actually realize that we do need now? I think programs like that inject uncertainty to how organizations work.So, Ron Thomson asks great insight on what's needed for organizations to innovate for impact. Over the years, what are the most valuable lessons you've learned? It's a great question again, Ron. I think the biggest thing is uncertainty in an organization has this effect on organizations of making them innovative and adaptable. All the way through the organization, but for it to actually begin the most senior leaders need to be able to show one thing and they need to be talking about it constantly. And that one thing is being able to constantly talk about how they have themselves failed in the past, not hypotheticals. They have to actually say how they did fail in the past and how that failure led to their success today.So, I want to reemphasize this point. It's that we talk a lot about success and why it's good. We don't need to talk more about that. We all know why success is a good thing. What we don't talk about is how, when you design failure correctly, you can learn from it. So not all failure is good. You can fail in ways that don't teach you anything, but you can also design work. You can design projects so that if you fail, you learn as much as if you succeed. The Uncertainty Mindset is partly about being comfortable with failure because you know that failure teaches you stuff. And this, I think almost has to come from the top down, right? So, the most senior people will mean if the most senior people say that failure is okay, they will make the people underneath them say that failure is okay, and that will percolate all the way down.And then at that point, it'll become possible for someone who is very junior to say, I can now take a risk at doing something, which I don't know how to do yet, because the failure might teach me something if I design it correctly. So I, I think the biggest lesson is if you're a leader, your most important job, other than setting the direction of, of the organization is to constantly not shut up about how you failed in the past and how it helped you to learn.Okay. So, Jason also asks having too much stock on hand can hide a lot of problems. Absolutely. So, I think one key thing to say about what I've been saying, in this presentation is that I don't think that uncertainty injection is good for all kinds of businesses. It's only good for businesses that really want to innovate.So, if you are in manufacturing and the manufacturing is well understood, you've got a proper well developed stable protocol for manufacturing a thing, you should be in a situation where you're trying to maximize efficiency and reduce waste. This is not the same thing as trying to be an innovation organization that is trying to find new ways of doing things.I absolutely agree that if you're trying to exploit, if you're trying to be efficient, having a lot of organizational slack is not necessarily a good thing, because as you point out having too much stock on hand, having too much slack can hide a lot of problems, especially problems associated with people who are simply coasting, instead of doing what they know they need to do. How they know they need to do it.But if you are trying to build an innovation organization that is trying to do new things that have never been done before, you must have slack. Because if you don't have slack, you cannot fail. And if you don't fail, you can't learn how to do something new. Yes. And Austin makes a great point, which is failure in certain environments, which are efficiency operation environments should be mitigated as quickly as possible with a known solution. A hundred percent agree. And failure in uncertain environments should be designed to encourage learning and should be encouraged as well. Right? So, it's two things you should encourage failure that is designed so that when you fail, you learn something interesting and useful.You should encourage that kind of failure, not the kind of stupid failure where you fail for no good reason. And you don't know why you failed. Let's see. So, Ron has another question, I guess, with the uncertainty mindset, like the fear of failure being foreign in most enterprises, any insight on the lessons learned from Trump maintaining the status quo?Well, so I think one thing that I, I want to say wrapping up, which is actually relevant to Ron's question. I'm not sure that especially now any business anywhere can think of itself as being in a certain business environment. So, I wouldn't say to embrace the uncertainty mindset 100%, but at least if you are a business that is exposed to any kind of external environment, like if you are operating any kind of business where you have customers or suppliers, you need to be thinking about how to build your employees up. Your team organization up so that they're able to adapt if things suddenly change.The organizations and the businesses that were able to pivot really fast, when the last wave of the pandemic hit us, were the ones who had people who were able to change what jobs they did at a moment's notice because they were used to developing new jobs.Right. So, if they had open ended roles along the way, they were used to changing what they. And I think what every business needs to do is to encourage people who are employed by them, their suppliers, everyone who they work with needs to expect that things are going to be changing unpredictably in the future and to be ready for that to happen.And a large part of that is simply not expecting that things will stay the same or that you can predict what they are and that at the very base level, Is the Uncertainty Mindset, in a nutshell. Just the moment you start to think and plan as if the future is not known and not knowable, you instantly have a leg up on everyone else who thinks, oh, I'm going to optimize. Because I can expect what the future will be. And I can predict it with some certainty, if you just don't even think that everything you do will be slightly different and then very different as a result. And you'll be much more adaptable. Back to you, Susan. Susan Stibal: Vaughn thank you very much. Those were great things to think about. Really, we appreciate you being here from France. And we want to thank our sponsors of the Inside Outside Innovation Summit. So Vaughn, hope to see you soon. Vaughn Tan: Thanks for having me. Hope to see you all sometime.Brian Ardinger: That's it for another episode of Inside Outside Innovation. If you want to learn more about our team, our content, our services, check out InsideOutside.io or follow us on Twitter @theIOpodcast or @Ardinger. Until next time, go out and innovate.FREE INNOVATION NEWSLETTER & TOOLSGet the latest episodes of the Inside Outside Innovation podcast, in addition to thought leadership in the form of blogs, innovation resources, videos, and invitations to exclusive events. SUBSCRIBE HEREYou can also search every Inside Outside Innovation Podcast by Topic and Company.  For more innovations resources, check out IO's Innovation Article Database, Innovation Tools Database, Innovation Book Database, and Innovation Video Database.  Also don't miss IO2022 - Innovation Accelerated in Sept, 2022.

Chef Jose Andres is an extremely talented culinary professional, with many accomplishments and successes. He is a chef, an author, a culinary innovator, an owner of ThinkFoodGroup, named twice in Time's “100 Most Influential People,” and the list doesn't stop there. Born in Asturias, Spain, Chef Jose Andres is the pioneer of tapas in the United States and also an advocate for immigrant reform.

You've Come A Long Way, Chef What does your career journey look like? For Chef Rhoda Magbitang, the dream started in Manila, Philippines more than two decades ago, after she was turned down for jobs at Jollibee and McDonalds. Now, in just a few months, the Executive Chef will work at the helm of the newest Auberge Resorts Collection property in Los Olivos, California, just north of Santa Barbara. The Inn at Mattei's Tavern will feature five dining venues at the storied location. The site was once a popular stagecoach stop during the Gold Rush and a secret hideout during Prohibition. The former Bazaar Meat chef tells 2 Sharp Chefs Lorraine Moss and Louiie Victa why this opportunity is a dream job. She also shares what it was like working as the Executive Chef of Chateau Marmont, a notorious celebrity hot spot in West Hollywood. As an immigrant and woman of color who has worked diligently for years honing her craft, she explains why she isn't uncomfortable being a role model and how she earns respect as a leader in the professional kitchen. In Show and Tell, Rhoda brings nunchucks... because she's that kind of woman. Podcast Mentions: Herman Story Wines, Anthony Bourdain, Eric Ripert, Rene Redzepi, French Laundry, Thomas Keller, Think Food Group, PT's, Republique, e by Jose Andres, David Thomas, Mindful Meats, Bardot

José Andrés, ThinkFoodGroup chef and owner, and World Central Kitchen founder, talks about his transition from chef to humanitarian, how his organization is feeding people around the world, and policies he hopes the Biden administration will adopt to end the hunger crisis in America. See omnystudio.com/listener for privacy information.

José Andrés, ThinkFoodGroup chef and owner, and World Central Kitchen founder, talks about his transition from chef to humanitarian, how his organization is feeding people around the world, and policies he hopes the Biden administration will adopt to end the hunger crisis in America. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Welcome friends, to another episode of festivalPass Stories podcast; where we talk to the people responsible for the best festivals and live events in the world. This week, we're able to get a glimpse of the "back of the house" with the founder of Eastern Point Collective, Hollis Silverman.  If you've never heard the term before, the “back of the house” refers to what goes on behind the scenes in the restaurant business. Everything from the kitchen, to the break room, and office space is what customers typically don't see while in the front of the house. Even though she was accepted into Le Cordon Blue culinary school in Paris, France, Hollis Silverman is most known for her experience as a manager, and her ability to take restaurants and events to the next level. We say she's most known for her executive work because cooking is still one of her passions. In fact, her chefs have given her major credit for knowing her way around the kitchen. We won't be surprised if Hollis goes to culinary school in the future; anything's possible.  Hollis' journey officially began at Cornell University, where she graduated from the prestigious Hotel and Restaurant Management School. She never stopped learning about the business, and always shared that information with like-minded individuals. A Level II Certified Sommelier, Hollis has gone from Jose Andres' ThinkFoodGroup (where she worked her way up from a Service Director to Chief of Operations) to being a Hospitality Consultant where she helped, “chefs and restauranteurs…to grow their business.” She also spent some time at Great American Restaurants as Chief Innovation Officer.  We say it all of the time, a good percentage of our guests settle into roles that they either stumble upon in some way, or in Hollis' case, never thought she wanted to do at all. Although she loves the food industry, Hollis swore that she would never start her own restaurant. Not only is she going into business for herself these days, but she's starting two restaurants and a gin bar with her Eastern Point Collective team in Washington, D.C. Specializing in hospitality consulting, operations management, and concept development, Eastern Point Collective is available in the D.C. area to help get your vision off the ground.  The Hollis Silverman story is more about people than it is about food. She's done so much volunteer work in her life, and she's dedicated her career to give opportunities and excellent wages to everyone she's worked with.     “Usually people are around food for celebrations. Everything always happens around food. People need something else to hold on to, and food and drink creates that avenue for everybody.” - Hollis Silverman   Catch the interview on Festival Pass Stories! https://festivalpass.com/stories   You can find Hollis on:  Eastern Point Collective's Website- https://www.easternpointcollective.com  The Duck & The Peach Website- https://www.duckandpeachdc.com  Instagram- https://www.instagram.com/holliswsilverman/  LinkedIn- https://www.linkedin.com/in/hollis-wells-silverman-7212446/    Connect with Festival Pass! Facebook - https://www.facebook.com/getfestivalpass/ Instagram - https://www.instagram.com/festival_pass/ Twitter - https://twitter.com/pass_festival Website - https://festivalpass.com/ 

José Andrés, chef/owner of ThinkFoodGroup, New York Times bestselling author, television personality, and founder of World Central Kitchen, joins Sophia today! Known for bringing small plates to the States, he has been twice named one of Time Magazine's “100 Most Influential People.” José has been awarded the National Humanities Medal, and was named “Outstanding Chef” and “Humanitarian of the Year” by the James Beard Foundation. José Andrés spices up our show as he and Sophia discuss his non-profit World Central Kitchen, the ways in which food is connected to so many of the world's issues, and how it can become part of the solution. Executive Producers: Sophia Bush & Rabbit Grin Productions Associate Producers: Caitlin Lee & Josh Windisch Editor: Josh Windisch Artwork by the Hoodzpah Sisters This show is brought to you by Brilliant Anatomy. See omnystudio.com/listener for privacy information.

José Andrés, chef/owner of ThinkFoodGroup, New York Times bestselling author, television personality, and founder of World Central Kitchen, joins Sophia today! Known for bringing small plates to the States, he has been twice named one of Time Magazine’s “100 Most Influential People.” José has been awarded the National Humanities Medal, and was named “Outstanding Chef” and “Humanitarian of the Year” by the James Beard Foundation. José Andrés spices up our show as he and Sophia discuss his non-profit World Central Kitchen, the ways in which food is connected to so many of the world's issues, and how it can become part of the solution.Executive Producers: Sophia Bush & Rabbit Grin ProductionsAssociate Producers: Caitlin Lee & Josh WindischEditor: Josh WindischArtwork by the Hoodzpah SistersThis show is brought to you by Brilliant Anatomy.

#108 - INTERVIEW with David Schneider, Director of Ops at Portale Restaurant This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** "Marketing of the thing can’t make up for the thing." The best way to market a product is to create a product worth buying. On today’s episode I had the great pleasure of sitting down with my longtime friend and colleague, David Schneider. He spent years wiorking with Chef Michael White at the Altamarea Group and is now the Director of Operations for Portale restaurant here in NYC. We spend a good deal of the conversation talking about relationship between operations and marketing. He’s one of the smartest guys I know and also perhaps the nicest. I hope you enjoy this week’s interview. IMPORTANT LINKS: David Schenider's Instagram - https://www.instagram.com/davidschneiderny/Portale Restaurant - https://www.portalerestaurant.com *****Come join the community on Patreon where a monthly contribution will give you access to a bunch of different perks and benefits like monthly Q&A sessions, podcast swag, and one-on-one coachings with me. SUPPORT US: https://www.patreon.com/restaurantstrategy ***** Happy listening,Chip Klose

#108 - INTERVIEW with David Schneider, Director of Ops at Portale Restaurant This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** "Marketing of the thing can’t make up for the thing." The best way to market a product is to create a product worth buying. On today’s episode I had the great pleasure of sitting down with my longtime friend and colleague, David Schneider. He spent years wiorking with Chef Michael White at the Altamarea Group and is now the Director of Operations for Portale restaurant here in NYC. We spend a good deal of the conversation talking about relationship between operations and marketing. He’s one of the smartest guys I know and also perhaps the nicest. I hope you enjoy this week’s interview. IMPORTANT LINKS: David Schenider's Instagram - https://www.instagram.com/davidschneiderny/Portale Restaurant - https://www.portalerestaurant.com *****Come join the community on Patreon where a monthly contribution will give you access to a bunch of different perks and benefits like monthly Q&A sessions, podcast swag, and one-on-one coachings with me. SUPPORT US: https://www.patreon.com/restaurantstrategy ***** Happy listening,Chip Klose

#107 - The Best Ways to Increase Check Average This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** A few weeks back I launched a Patreon Page for people to support the show, and as one of the key perks I decided to create a daily private podcast for all of my supporters. The show is called The Daily Special and episodes are released every weekday. Short, snackable where I share tips and tools you can implement right away. I love the format of the show and I’m having a lot of fun with it. So far we’ve got about a dozen patrons over on Patreon and I want to continue growing that community. To entice you to come join us, I’m sharing the first week of episodes with you here this week on this podcast… 5 back to back episodes that all add up to 25 minutes of fun. I hope you enjoy this special episode of Restaurant Strategy. *****Come join the community on Patreon where a monthly contribution will give you access to a bunch of different perks and benefits like monthly Q&A sessions, podcast swag, and one-on-one coachings with me. SUPPORT US: https://www.patreon.com/restaurantstrategy ***** Happy listening,Chip Klose

#107 - The Best Ways to Increase Check Average This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** A few weeks back I launched a Patreon Page for people to support the show, and as one of the key perks I decided to create a daily private podcast for all of my supporters. The show is called The Daily Special and episodes are released every weekday. Short, snackable where I share tips and tools you can implement right away. I love the format of the show and I’m having a lot of fun with it. So far we’ve got about a dozen patrons over on Patreon and I want to continue growing that community. To entice you to come join us, I’m sharing the first week of episodes with you here this week on this podcast… 5 back to back episodes that all add up to 25 minutes of fun. I hope you enjoy this special episode of Restaurant Strategy. *****Come join the community on Patreon where a monthly contribution will give you access to a bunch of different perks and benefits like monthly Q&A sessions, podcast swag, and one-on-one coachings with me. SUPPORT US: https://www.patreon.com/restaurantstrategy ***** Happy listening,Chip Klose

#106 - Discussing the Marketing Revolution with Bestselling Author, Mark Schaefer This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** Mark Schaefer is an educator, marketing strategist, public speaker, and bestselling author. One book in particular is called MARKETING REBELLION, and on this week's epsiode we're talking about the best way to incorporate his ideas into restaurants. IMPORTANT LINKS: Mark's Website - https://businessesgrow.com Get the Marketing Rebellion book - https://businessesgrow.com/rebellion/ Get the coloring book - https://businessesgrow.com/wp-content/uploads/2018/12/Marketing-Rebellion-Coloring-Book-.pdf Get the Cumulative Advantage book - https://businessesgrow.com/cumulative-advantage/ *****Come join the community on Patreon where a monthly contribution will give you access to a bunch of different perks and benefits like monthly Q&A sessions, podcast swag, and one-on-one coachings with me. SUPPORT US: https://www.patreon.com/restaurantstrategy ***** Happy listening,Chip Klose

#106 - Discussing the Marketing Revolution with Bestselling Author, Mark Schaefer This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** Mark Schaefer is an educator, marketing strategist, public speaker, and bestselling author. One book in particular is called MARKETING REBELLION, and on this week's epsiode we're talking about the best way to incorporate his ideas into restaurants. IMPORTANT LINKS: Mark's Website - https://businessesgrow.com Get the Marketing Rebellion book - https://businessesgrow.com/rebellion/ Get the coloring book - https://businessesgrow.com/wp-content/uploads/2018/12/Marketing-Rebellion-Coloring-Book-.pdf Get the Cumulative Advantage book - https://businessesgrow.com/cumulative-advantage/ *****Come join the community on Patreon where a monthly contribution will give you access to a bunch of different perks and benefits like monthly Q&A sessions, podcast swag, and one-on-one coachings with me. SUPPORT US: https://www.patreon.com/restaurantstrategy ***** Happy listening,Chip Klose

#105 - Transactions, Value, and Price This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** Transactions, Value, and Price... three words we use often that sort of lose their meaning after a while. But this week I want to give you a new way of thinking about them. Tune in! *****Come join the community on Patreon where a monthly contribution will give you access to a bunch of different perks and benefits like monthly Q&A sessions, podcast swag, and one-on-one coachings with me. SUPPORT US: https://www.patreon.com/restaurantstrategy ***** Happy listening,Chip Klose

#105 - Transactions, Value, and Price This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** Transactions, Value, and Price... three words we use often that sort of lose their meaning after a while. But this week I want to give you a new way of thinking about them. Tune in! *****Come join the community on Patreon where a monthly contribution will give you access to a bunch of different perks and benefits like monthly Q&A sessions, podcast swag, and one-on-one coachings with me. SUPPORT US: https://www.patreon.com/restaurantstrategy ***** Happy listening,Chip Klose

#104 - INTERVIEW: Round Two with Chef/Owner Nathan Mergen This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** Way back on Episode #30 of this podcast I interviewed Nathan Mergen, the chef/owner of 107 State out in Madison, WI. We're coming up on the restaurant's two year anniversary, and given the tumultous year I thought it might be worthwhile to sit down and chat with him about where the restaurant is at and what the future looks like. IMPORTANT LINKS 107 State Website: https://107state.comInstgram: https://www.facebook.com/107state/Facebook: https://www.facebook.com/107state/ Come join the community on Patreon where a monthly contribution will give you access to a bunch of different perks and benefits like monthly Q&A sessions, podcast swag, and one-on-one coachings with me. SUPPORT US: https://www.patreon.com/restaurantstrategy ***** Happy listening,Chip Klose

#104 - INTERVIEW: Round Two with Chef/Owner Nathan Mergen This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** Way back on Episode #30 of this podcast I interviewed Nathan Mergen, the chef/owner of 107 State out in Madison, WI. We're coming up on the restaurant's two year anniversary, and given the tumultous year I thought it might be worthwhile to sit down and chat with him about where the restaurant is at and what the future looks like. IMPORTANT LINKS 107 State Website: https://107state.comInstgram: https://www.facebook.com/107state/Facebook: https://www.facebook.com/107state/ Come join the community on Patreon where a monthly contribution will give you access to a bunch of different perks and benefits like monthly Q&A sessions, podcast swag, and one-on-one coachings with me. SUPPORT US: https://www.patreon.com/restaurantstrategy ***** Happy listening,Chip Klose

#103 - A Constant Evolution This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** This week we're shifting our conversation from the PIVOT to an EVOLUTION, and I'm excited to announce the launch of our Patreon Page, as well as a new private podcast called The Daily Special. SUPPORT US: https://www.patreon.com/restaurantstrategy If you have $5 to spare, please come support this show. It will grant you access to our new private podcast... and at the higher tiers you'll find a bunch of other great perks like Q&A sessions, podcast swag, and one-on-one coaching calls with me. Thanks to everyone for helping to grow this community. I'll see you over on Patreon! Happy Listening!Chip

#103 - A Constant Evolution This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** This week we're shifting our conversation from the PIVOT to an EVOLUTION, and I'm excited to announce the launch of our Patreon Page, as well as a new private podcast called The Daily Special. SUPPORT US: https://www.patreon.com/restaurantstrategy If you have $5 to spare, please come support this show. It will grant you access to our new private podcast... and at the higher tiers you'll find a bunch of other great perks like Q&A sessions, podcast swag, and one-on-one coaching calls with me. Thanks to everyone for helping to grow this community. I'll see you over on Patreon! Happy Listening!Chip

Rebecca Patterson, Bridgewater Director of Investment Research, says the S&P is not likely in a bubble overall. Rep. Bryan Steil, Republican from Wisconsin, says the number one thing we can do to free up the labor market is to get our children back in school. David Lebovitz, JPMorgan Asset Management Global Market Strategist, sas 2021 is going to be the year where the global economy booms. David Rubenstein, Carlyle Group Co-Founder & Peer-to-Peer Host, discusses his interview José Andrés, ThinkFoodGroup chef and owner and World Central Kitchen founder, about ending the hunger crisis in America. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Rebecca Patterson, Bridgewater Director of Investment Research, says the S&P is not likely in a bubble overall. Rep. Bryan Steil, Republican from Wisconsin, says the number one thing we can do to free up the labor market is to get our children back in school. David Lebovitz, JPMorgan Asset Management Global Market Strategist, sas 2021 is going to be the year where the global economy booms. David Rubenstein, Carlyle Group Co-Founder & Peer-to-Peer Host, discusses his interview José Andrés, ThinkFoodGroup chef and owner and World Central Kitchen founder, about ending the hunger crisis in America.

#102 - Can Technology Make Restaurants More Hospitable? This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** On this week's episode we're talking all about the intersection of technology and hospitality. If implemented properly I believe technology can help operators cut expenses, drive revenue, and improve guest experience. Curious to know how? Listen in! IMPORTANT LINKS Wisely - https://www.getwisely.comSevenrooms - https://sevenrooms.comTock - https://www.exploretock.comToast - https://pos.toasttab.comLavu - https://lavu.comBreadcrumb - https://upserve.com/platform/restaurant-pos/BentoBox - https://getbento.com E-MAIL: chip@chipklose.com THREE SMALL REQUESTS: 1. Leave a review and rating on Apple Podcasts2. Follow us on FB and IG: @restaurantstrategy3. Support our Sponsor: www.getbento.com/restaurantstrategy ***** Happy listening,Chip Klose

#102 - Can Technology Make Restaurants More Hospitable? This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** On this week's episode we're talking all about the intersection of technology and hospitality. If implemented properly I believe technology can help operators cut expenses, drive revenue, and improve guest experience. Curious to know how? Listen in! IMPORTANT LINKS Wisely - https://www.getwisely.comSevenrooms - https://sevenrooms.comTock - https://www.exploretock.comToast - https://pos.toasttab.comLavu - https://lavu.comBreadcrumb - https://upserve.com/platform/restaurant-pos/BentoBox - https://getbento.com E-MAIL: chip@chipklose.com THREE SMALL REQUESTS: 1. Leave a review and rating on Apple Podcasts2. Follow us on FB and IG: @restaurantstrategy3. Support our Sponsor: www.getbento.com/restaurantstrategy ***** Happy listening,Chip Klose

Chef John Paul Damato lends his expertise in the restaurant industry / business in this episode of AttorneyKnowsBest.com John Paul began his restaurant and chef career in his brothers' restaurant Cafe Nora in downtown Washington, DC. He then traveled coast to coast from New York City to San Francisco honing the artistry of cooking and honing his skills as a restauranteur and entrepreneur. I was lucky to catch up with John Paul only because Covid 19 slowed him down long enough for an interview. Normally John Paul is in the kitchen cooking to meet the needs of restaurant customers and striving to provide a memorable dining experience. Listen in and enjoy! John Paul's Bio: Chef John Paul Damato has spent over 35 years working in the restaurant industry. Starting off as a prep cook and line cook at Restaurant Nora in Washington D.C., Chef Damato moved to New York City in 1987 to become the rounds man and seafood purchaser for Arizona 206. After several years at Arizona 206, Chef Damato moved to San Francisco where he worked at Star's Restaurant and Taste Catering Co. before returning to NY as Chef de Cuisine at Time Café in 1991. In 1993, Chef John Paul started Event Works, a self operated event planning and catering company. Event Works catered to music executives, environmental groups, local art community and architecture groups. In 1999, Chef Damato chose to come full circle and returned to Nora in Washington D.C. this time as Executive Chef. He also became a certified organic buyer for Nora, helping Nora to become one of the first certified organic restaurants in America. This not only involved working with independent and co-op farmers to co-ordinate the crops for the upcoming seasons but also working with organic and conventional meat processors for butchering specifications of meat. In 2004, Chef John Paul joined the ThinkFoodGroup as Executive Chef of all three Jaleo locations. This not only involved supervising the kitchens and creating new recipes for the restaurants, but it also allowed Chef JohnPaul to collaborate with José Andrés and ThinkFoodGroup Management to develop quarterly food festivals to promote Spanish food and the food at Jaleo. Chef Damato was also in charge of organizing the weekly staff meeting, which included educating the staff on the different delicacies of the Mediterranean region and the integration of this information into the menu at Jaleo. In 2007 Chef Damato shifted from full time Executive Chef of the Jaleo locations to consulting with José Andrés on his special projects, which included his TV show “Made in Spain with José Andrés” as well, his new cookbooks. Chef John Paul also became Chef of special projects, which included collaboration to develop six restaurant concepts for a boutique hotel in Los Angeles (SLS) and going back to one of the DC based Jaleo to strengthen their daily routine to create consistent products and budgets. It all began when John Paul use to visit farms with his two brothers and sister in-law on Sundays when he was a teenager. He quickly appreciated what came from the ground and how to treat it with a level of respect most cooks over see. It's all about the product and then the technique. That's what drives John Paul with his culinary vision for his quest each day when he steps into a kitchen or when he cooks for his family. The future cooks also drive John Paul. We have so much information out there for them to become greater cooks then our predecessors. This makes me want to become better each day John Paul has consulted with restaurant groups and Hotel Brands advising on menu development, operational efficiency and staff development. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/attorneyknowsbest/message Support this podcast: https://anchor.fm/attorneyknowsbest/support

#101 - The ABCDs of Marketing This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** On Episode 101, I'm reviewing a framework I've developed for marketing any product or service. I call it the ABCDs of Marketing - a systematic approach for understanding any market. A is for AUDIENCE B is for BRANDING C is for Competition D is for DIFFERENTIATION I take you through each one and introduce an exercise to help you apply the ideas to your own business. Before you do any sort of promotion, you need to understand these four areas. Getting clear on this will help you as we move forward. THREE SMALL REQUESTS: 1. Leave a review and rating on Apple Podcasts 2. Follus us on FB and IG: @restaurantstrategy 3. Support our Sponsor: www.getbento.com/restaurantstrategy ***** Happy listening,Chip Klose

#101 - The ABCDs of Marketing This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** On Episode 101, I'm reviewing a framework I've developed for marketing any product or service. I call it the ABCDs of Marketing - a systematic approach for understanding any market. A is for AUDIENCE B is for BRANDING C is for Competition D is for DIFFERENTIATION I take you through each one and introduce an exercise to help you apply the ideas to your own business. Before you do any sort of promotion, you need to understand these four areas. Getting clear on this will help you as we move forward. THREE SMALL REQUESTS: 1. Leave a review and rating on Apple Podcasts 2. Follus us on FB and IG: @restaurantstrategy 3. Support our Sponsor: www.getbento.com/restaurantstrategy ***** Happy listening,Chip Klose

#100 - Celebrating 100 Episodes with All of You This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** For our 100th Episode we're going to talk about community... how you build one and nurture one to help guarantee your long-term success. I'm doing that by sharing insights from an industry - Danny Meyer - and using this platform to help share your stories. I've loved getting to know you these past two years, and I feel like we're only just getting started. All of the links are below. Thanks for listening and keep coming back! IMPORTANT LINKS: BentoBox Favorites: https://www.gramercytavern.com https://www.marcforgione.com https://www.collettarestaurant.com https://www.hallschophouse.com/location/halls-chophouse-columbia/ https://www.mightyquinnsbbq.com Setting the Table by Danny Meyer https://www.amazon.com/Setting-Table-Transforming-Hospitality-Business/dp/0060742763 Top 10 Episodes to Date: 1. Episode #1 - "What is Marketing" 2. Episode #2 - "Identity" 3. Episode #3 - "Audience 4. Episode #93 - INTERVIEW with Peter Fader 5. Epsiode #96 - INTERVIEW with Christopher Tunnah 6. Episode #15 - 10 Books Every Restaurant Owner Should Read 7. Episode #98 - INTERVIEW with Steven Hall 8. Episode #91 - 10 Metrics You Should Track 9. Episode #77 - SEO Deep Dive with Kelly Cooper of Moz 10. Episode #75 - Building a Marketing Plan That Works FEEDSPOT TOP 20: https://blog.feedspot.com/restaurant_podcasts/ THE MARKETING RULES PODCAST: https://www.themarketingrules.com/chip-klose/ RESTAURANTTOPIA #37: https://restauranttopia.com/episode-37-10-steps-every-restaurant-owner-should-take-to-get-started-with-marketing-with-chip-klose-part-1/ RESTAURANTTOPIA #38: https://restauranttopia.com/episode-38-10-steps-every-restaurant-owner-should-take-to-get-started-with

#100 - Celebrating 100 Episodes with All of You This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** For our 100th Episode we're going to talk about community... how you build one and nurture one to help guarantee your long-term success. I'm doing that by sharing insights from an industry - Danny Meyer - and using this platform to help share your stories. I've loved getting to know you these past two years, and I feel like we're only just getting started. All of the links are below. Thanks for listening and keep coming back! IMPORTANT LINKS: BentoBox Favorites: https://www.gramercytavern.com https://www.marcforgione.com https://www.collettarestaurant.com https://www.hallschophouse.com/location/halls-chophouse-columbia/ https://www.mightyquinnsbbq.com Setting the Table by Danny Meyer https://www.amazon.com/Setting-Table-Transforming-Hospitality-Business/dp/0060742763 Top 10 Episodes to Date: 1. Episode #1 - "What is Marketing" 2. Episode #2 - "Identity" 3. Episode #3 - "Audience 4. Episode #93 - INTERVIEW with Peter Fader 5. Epsiode #96 - INTERVIEW with Christopher Tunnah 6. Episode #15 - 10 Books Every Restaurant Owner Should Read 7. Episode #98 - INTERVIEW with Steven Hall 8. Episode #91 - 10 Metrics You Should Track 9. Episode #77 - SEO Deep Dive with Kelly Cooper of Moz 10. Episode #75 - Building a Marketing Plan That Works FEEDSPOT TOP 20: https://blog.feedspot.com/restaurant_podcasts/ THE MARKETING RULES PODCAST: https://www.themarketingrules.com/chip-klose/ RESTAURANTTOPIA #37: https://restauranttopia.com/episode-37-10-steps-every-restaurant-owner-should-take-to-get-started-with-marketing-with-chip-klose-part-1/ RESTAURANTTOPIA #38: https://restauranttopia.com/episode-38-10-steps-every-restaurant-owner-should-take-to-get-started-with

#99 - INTERVIEW: A New Kind of Collaboration for Mighty Quinn's & Otto's Tacos This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** Mighty Quinn's hit NYC in 2012 and exploded in a matter of months, growing to nearly a dozen units including their first franchise location. Otto's Tacos opened that same year in the same neighborhood and built a loyal fanbase and had also expanded to multiple units. Then came the pandemic... and the future of both brands became somewhat unclear. On this week's episode I'm talking with Micha Magid (Co-Founder of Mighty Quinn 's BBQ) and Otto Cedeno (Co-Founder of Otto's Tacos) all about their unique collaboration. This is an unusual story and I'm grateful that these guys were willing to come on the show and share it. IMPORTANT LINKS: Mighty Quinn's BBQ: https://www.mightyquinnsbbq.com https://www.instagram.com/mightyquinnsbbq/ https://www.facebook.com/mightyquinnsbbq https://twitter.com/MightyQuinnsBBQ Otto's Tacos https://www.ottostacos.com https://www.instagram.com/ottostacos/ https://www.facebook.com/OttosTacos/ https://twitter.com/ottostacos And remember... if you want to record a message for our 100th episode, click the link below and let the community know how this show has helped you and your restaurant. Some insight, breakthrough, idea, whatever... it can be 5 seconds or 5 minutes. Share your story: CLICK THIS LINK ***** Happy listening,Chip Klose

#99 - INTERVIEW: A New Kind of Collaboration for Mighty Quinn's & Otto's Tacos This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** Mighty Quinn's hit NYC in 2012 and exploded in a matter of months, growing to nearly a dozen units including their first franchise location. Otto's Tacos opened that same year in the same neighborhood and built a loyal fanbase and had also expanded to multiple units. Then came the pandemic... and the future of both brands became somewhat unclear. On this week's episode I'm talking with Micha Magid (Co-Founder of Mighty Quinn 's BBQ) and Otto Cedeno (Co-Founder of Otto's Tacos) all about their unique collaboration. This is an unusual story and I'm grateful that these guys were willing to come on the show and share it. IMPORTANT LINKS: Mighty Quinn's BBQ: https://www.mightyquinnsbbq.com https://www.instagram.com/mightyquinnsbbq/ https://www.facebook.com/mightyquinnsbbq https://twitter.com/MightyQuinnsBBQ Otto's Tacos https://www.ottostacos.com https://www.instagram.com/ottostacos/ https://www.facebook.com/OttosTacos/ https://twitter.com/ottostacos And remember... if you want to record a message for our 100th episode, click the link below and let the community know how this show has helped you and your restaurant. Some insight, breakthrough, idea, whatever... it can be 5 seconds or 5 minutes. Share your story: CLICK THIS LINK ***** Happy listening,Chip Klose

#98 - INTERVIEW: Talking PR with Steven Hall, Restaurant Publicist This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** I promised a slew of great interviews to start the year and today is #3 out of 4. I'm chatting with friend and colleague, Steven Hall, who is the founder/owner of Hall PR. Based here in NYC, I think Steven offers a really interesting perspective... First, he started his company in 1996 just as food culture in America started to take off; it's given him unique access a sense of context many people don't have. Second, his agency works with clients all over the country from New York to San Francisco to Miami, Nashville, and Texas. Understanding the intricacies of those markets makes him especially valuable and I'm grateful to share some of his wisdom with all of you. IMPORTANT LINKS: Hall PR:https://hallpr.comhttps://www.instagram.com/hallpr/https://www.facebook.com/hallprhttps://twitter.com/hallpr E-Mail:steven@hallpr.com And remember... if you want to record a message for our 100th episode, click the link below and let the community know how this show has helped you and your restaurant. Some insight, breakthrough, idea, whatever... it can be 5 seconds or 5 minutes. Share your story: CLICK THIS LINK ***** Happy listening,Chip Klose

#98 - INTERVIEW: Talking PR with Steven Hall, Restaurant Publicist This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** I promised a slew of great interviews to start the year and today is #3 out of 4. I'm chatting with friend and colleague, Steven Hall, who is the founder/owner of Hall PR. Based here in NYC, I think Steven offers a really interesting perspective... First, he started his company in 1996 just as food culture in America started to take off; it's given him unique access a sense of context many people don't have. Second, his agency works with clients all over the country from New York to San Francisco to Miami, Nashville, and Texas. Understanding the intricacies of those markets makes him especially valuable and I'm grateful to share some of his wisdom with all of you. IMPORTANT LINKS: Hall PR:https://hallpr.comhttps://www.instagram.com/hallpr/https://www.facebook.com/hallprhttps://twitter.com/hallpr E-Mail:steven@hallpr.com And remember... if you want to record a message for our 100th episode, click the link below and let the community know how this show has helped you and your restaurant. Some insight, breakthrough, idea, whatever... it can be 5 seconds or 5 minutes. Share your story: CLICK THIS LINK ***** Happy listening,Chip Klose

#97 - INTERVIEW: Andrea Borgen Abdallah, Owner of LA's Barcito & Bodega This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** My string of interviews continues this week as I chat with Andrea Borgen Abdallah, owner of Barcito & Bodega in Downtown LA. We talk about the difference between service and hospitality, how the pivot becomes an evolution, the future of hospitality, and how her activism is at the heart of all of it. IMPORTANT LINKS: Barcito & Bodega:https://www.barcitola.comhttps://www.instagram.com/barcitola/ No Relief, No Rent:https://www.noreliefnorent.org And remember... if you want to record a message for our 100th episode, click the link below and let the community know how this show has helped you and your restaurant. Some insight, breakthrough, idea, whatever... it can be 5 seconds or 5 minutes. Share your story: CLICK THIS LINK ***** Happy listening,Chip Klose

#97 - INTERVIEW: Andrea Borgen Abdallah, Owner of LA's Barcito & Bodega This week's episode is brought to you by: BENTOBOX BentoBox is a website, e-commerce, and marketing platform for restaurants. Over 6,000 restaurants worldwide rely on BentoBox to drive high-margin revenue and connect with guests through their websites, including those of José Andrés’s ThinkFoodGroup and Danny Meyer’s Union Square Hospitality Group. To further support the restaurant community during COVID-19, Restaurant Strategy listeners will receive 50% off their setup fee when they sign up by March 29. To learn more, visit: www.getbento.com/restaurantstrategy ***** My string of interviews continues this week as I chat with Andrea Borgen Abdallah, owner of Barcito & Bodega in Downtown LA. We talk about the difference between service and hospitality, how the pivot becomes an evolution, the future of hospitality, and how her activism is at the heart of all of it. IMPORTANT LINKS: Barcito & Bodega:https://www.barcitola.comhttps://www.instagram.com/barcitola/ No Relief, No Rent:https://www.noreliefnorent.org And remember... if you want to record a message for our 100th episode, click the link below and let the community know how this show has helped you and your restaurant. Some insight, breakthrough, idea, whatever... it can be 5 seconds or 5 minutes. Share your story: CLICK THIS LINK ***** Happy listening,Chip Klose

Chef Jose Andres sat down with us to reflect on his life, the organizations he has founded, and his unique, powerful vision for using food to transform communities, battle inequities, advance unity and strengthen economies. When he landed in America as a young man, “I became an American way before I became an American by a passport.” Two years later, at age 23, he chose Washington to be his home: it is the “place where things can happen.” He created relief organization World Central Kitchen to operate in “the limbo between emergency and reconstruction.” “People feel forgotten.” In response to Covid-19 in American and Spain, WCK has served over 36 million meals by partner restaurants converted to community kitchens across America. “We move very quickly.. it is in our DNA.” He has become increasingly convinced that “food is a national security issue” requiring a U.S. “Food Czar” next to the President, with “real power” and a “real budget.” “Hunger is something that cannot wait.” What’s next for 2021? Focus on revitalizing his businesses, the ThinkFoodGroup: “when it is safe.. bring the restaurants back..” Keep moving forward with WCK, changing our national conversation on food. Unity is the key: “I believe in lower walls and longer tables.” Chef Jose Andres, based in Washington, D.C., is the renowned chef, founder and head of both the ThinkFoodGroup restaurant group and the rapid-response humanitarian organization, World Central Kitchen.

Diane talks with José Andrés, owner of ThinkFoodGroup and founder of World Central Kitchen.

Hillary is joined by chefs Samin Nosrat and José Andrés to discuss all things food, from the struggle too many Americans are facing to feed their families to the lighter side of things – like what it takes to make delicious beans. Then, Hillary chats with Rocco DeFazio, the owner of one of her favorite pizzerias, about how his restaurant has adjusted to the pandemic.  Samin Nosrat is a cook, teacher, author of the James Beard Award-winning cookbook, Salt Fat Acid Heat, and host of the Netflix documentary series based on that book. She is an “Eat” columnist at The New York Times Magazine. She also co-hosts the podcast Home Cooking, in which she and Hrishikesh Hirway answer questions about how to cook during a global pandemic.  José Andrés is a bestselling author, educator, humanitarian, chef, and owner of ThinkFoodGroup, a collective of nearly thirty restaurants. He is also the founder of World Central Kitchen, a nonprofit specializing in delivering food relief in the wake of natural and humanitarian disasters including the coronavirus pandemic.  Rocco DeFazio is the owner of DeFazio’s Imports and DeFazio’s Wood Fired Pizzeria in Troy, New York.  You can find a full transcript here.

How Feeding Hungry People Is An Act Of Love | This episode is brought to you by Tushy, Thrive Market, and the Pegan ShakeHeroes run toward danger rather than away from it, and Chef José Andrés is no stranger to disaster zones. Over the past few years, he has responded to several major crises. After an earthquake devastated Haiti, Hurricane Maria ravaged Puerto Rico, wildfires scorched Southern California, and a refugee crisis intensified on the Venezuelan border, José quickly mobilized volunteer chefs to prepare meals for thousands of people in need through his non-profit, World Central Kitchen. On this episode of The Doctor’s Farmacy, I was so happy to sit down and talk with José Andrés, an internationally-recognized culinary innovator, New York Times best-selling author, educator, humanitarian, chef, and owner of ThinkFoodGroup, the award-winning collective of nearly 30 restaurants throughout the country and beyond. A naturalized U.S. citizen originally from Spain, Andrés has been a tireless advocate for immigration reform and on July 4, 2014 was named by President Barack Obama as that year’s “Outstanding American by Choice.” José was twice named to Time’s “100 Most Influential People” list and recipient of the 2015 National Humanities Medal. This episode is brought to you by Tushy, Thrive Market, and the Pegan Shake.Right now, Thrive is offering all Doctor's Farmacy listeners an amazing deal. Select a free gift from Thrive Market when you sign up for a 1 year membership. And, any time you spend more than $49 you’ll get free carbon-neutral shipping. Just head over to thrivemarket.com/Hyman. The Tushy bidet is a sleek attachment that clips onto your existing toilet and connects to the water supply behind your toilet to spray you with clean, fresh water. And it’s really affordable, starting at only $79. Right now Tushy is offering Doctor’s Farmacy listeners 10% off, too, so it’s a better time than ever to make the switch to a bidet. Just go to hellotushy.com/HYMAN. The Pegan Shake features a combination of collagen, pumpkin, and pea protein with healthy fats from my two favorites: MCT oil which is great for fat burning and brain power as well as avocado oil. I’ve also included acacia fiber to help with gut motility and digestion. Check it out at getfarmacy.com/peganshake.Here are more of the details from our interview: The people who inspired José in his childhood (7:08) World Central Kitchen and José’s approach to serving food in an emergency (12:01)The paradox of hunger in America (16:53)Replicating the World Central Kitchen model (27:53)Ending food deserts (29:55)Why every school should have full functioning kitchen as part of an emergency preparedness plan (38:53)Developing school curriculums to teach history, science, and other subjects through food (42:40)The FEED Act and other legislative solutions that José has backed to feed the vulnerable in emergency situations (44:57)World Central Kitchen’s work feeding hospital workers, the elderly, homeless people, and others during the coronavirus pandemic (47:10)The value of breaking bread with people who exist outside of your comfort zone (57:10)Learn more about José Andres at http://www.joseandres.com. Follow him on Twitter @chefjoseandres, on Instagram @chefjoseandres, and on Facebook @chefjoseandres.Learn more about World Central Kitchen at https://wck.org. Follow World Central Kitchen on Facebook @worldcentralkitchen, on Instagram @WCKitchen, and on Twitter @WCKitchen. See acast.com/privacy for privacy and opt-out information.

Lucas Payà has worked as a sommelier and beverage director with some of the most renowned chefs in the world, including Ferran Adrià of El Bulli in Spain and José Andrés of ThinkFoodGroup in America. Throughout his career, Lucas has developed a genuine passion for Sherry and has become an advocate of promoting Jerez Sherry pairings – which he claims is the most versatile wine in the world. Today, Lucas is the Sherry House of Lustau U.S. National Brand Educator where, in conjunction with the Regulatory Council of Jerez, he has developed a Certified Sherry Wine Specialist program. I invite you to drink in this extensive interview with Lucas Payà. Wines tasted in this episode: Non-vintage Lustau Porto Fino Sherry Non-vintage Lustau 'Don Nuño' Oloroso Sherry This episode is hosted by Scott Greenberg and produced by Sarah Beth Hensley. Music for this episode is "Wishful Thinking" by Dan Lebowitz available in the YouTube Audio Library.

Estos son los momentos en donde cobra sentido la palabra resiliencia, este es el momento en donde reinventarse es una medida de supervivencia, en donde la solidaridad realmente alimenta. Ante la crisis que atraviesa el mundo por el ataque del Coronavirus surgen originales e inteligentes iniciativas para sobrevivir la crisis generada por la pandemia. César Miguel Rondón presenta los emprendimientos de afamados chefs como los son José Andrés, propietario de ThinkFoodGroup y Edward Lee, con su organización sin fines de lucro la Iniciativa Lee; y conversa con Alejandro Díaz, emprendedor venezolano dueño del Restaurante La Latina y el destacado chef, también venezolano, Edgar Leal, dueño del rest Leal Bistró & Art, quienes comparten cómo se han reinventado en medio de la crisis y su forma de ayudar a otros. --- Send in a voice message: https://anchor.fm/sincodigo/message

In another special edition of Industry Night, Nycci has a conversation with COO of ThinkFoodGroup, Erik Martino about the vision to shut down their restaurant empire  — almost before anyone else — and to pivot their team to Community Kitchens. All around the DC Metro Area, former upscale dining ThinkFoodGroup restaurants are now feeding the public from 1-4. Find out how the team was able to make this change so quickly, how thy are supporting their staff and the community at large. Powered and distributed by Simplecast. 

This week, Shift Drink alum Boby Pradichith continues to do the heavy lifting by bringing us chef, and mentor, Ruben Garcia. Freshly funemployed, we look back at Ruben’s 16-year legacy with Think Food Group and how that translates into future plans (think mezcal), “fighting nature,” and the cycle of culinary maturation and creativity. Ruben goes all George Clooney, Boby goes all Benjamin Button, Eddie goes all Julia Roberts, and Mathew tries to go all Daniel Day Lewis. Powered and distributed by Simplecast.

José Andrés is an internationally-recognized culinary innovator, New York Times bestselling author, educator, television personality, humanitarian, and chef/owner of ThinkFoodGroup. He reads Alejandro Fuentes-Mena’s story of his hard working parents, celebrates the assets he and his family are to our country, and shares his journey to becoming one of the first two DACAmented teachers in the country. See acast.com/privacy for privacy and opt-out information.

Get the featured cocktail recipes: Mi Corazon   It’s incredible how the humblest of things can inspire greatness. Or how sometimes being lost is exactly what you need to be in order to find direction. According to Ruben Garcia, this is how he found his way into the kitchen. Of course, this may be how it all started, but his tenacity, talent and love of cooking is why he’s called some of the most highly-recognized restaurants in the world, home. Fortunately for us all, Ruben has made the kitchen is his home and the staff his family. And with dedication to both, he continues to rise to the Think Food Group’s challenge of developing amazing dining experiences that titillate the taste buds and leave the other four senses begging for more. Want to keep fallin’ in love? Then head over to our library of libations to find more recipes that will make you fall head over heels . Don't forget to support us by subscribing, downloading and reviewing the show. We’d love to hear from you

Chef and humanitarian José Andrés’ talks food stamps, chowder recipes, and how he fed a devastated island. Andrés is an internationally recognized culinary innovator, New York Times best-selling author, educator, humanitarian, and chef/owner of ThinkFoodGroup.

When Chef David Thomas enters a kitchen, you know it. You feel a sense of urgency; he earns your attention and respect. The quintessential chef has worked at the helm of some of the finest establishments in the U.S. - including the restaurants of Chefs Jose Andres and Thomas Keller. In this compelling episode, the Jose Andres Think Food Group Culinary Director, offers stellar advice for cooks, chefs, and managers at all levels. He talks about how to cultivate a diligent team and how to ace a stage - even when your taste tester is Jose Andres... and all you have in your knife bag is pork rinds.Find out more at https://2-sharp-chefs--a-microphone.pinecast.coThis podcast is powered by Pinecast.

Charlotte Robertson Is a force to reckon with. She's the Director of Operations for Chef José Andrés' ThinkFoodGroup, and she runs all the restaurants at Mercado Little Spain at New York's Hudson Yards.  She knows that restaurants evolve every single day, and to Charlotte, passion, compassion, and empathy are really important ingredients in a restaurant's success. Charlotte has lived all over the world, grew up in Japan, and all of this has helped her love the industry as few others do. She joins author and chef Rozanne Gold to share her story.  

Charlotte Robertson Is a force to reckon with. She's the Director of Operations for Chef José Andrés' ThinkFoodGroup, and she runs all the restaurants at Mercado Little Spain at New York's Hudson Yards.  She knows that restaurants evolve every single day, and to Charlotte, passion, compassion, and empathy are really important ingredients in a restaurant's success. Charlotte has lived all over the world, grew up in Japan, and all of this has helped her love the industry as few others do. She joins author and chef Rozanne Gold to share her story.

The Cuba Libre is the king of rum cocktails, but is its reign as a best-seller under siege? On this episode of the award-winning podcast Life Behind Bars, co-hosts David Wondrich and Noah Rothbaum discuss the recent global popularity of the rum Old-Fashioned and the new rum cocktails popping up on bar menus. Joining Wondrich and Rothbaum is Juan Coronado, category rum ambassador for Bacardi, who has bartended around New York and worked as cocktail innovator for celebrity chef José Andrés’s Think Food Group. Coronado called in from the rum route to discuss what drink trends he has recently spotted and what we can expect in the future. Fix yourself a rum Old-Fashioned or a Cuba Libre, sit back and listen to this spirited conversation. Cheers! Life Behind Bars features Half Full’s editor Noah Rothbaum and its Senior Drinks Columnist David Wondrich as they discuss the greatest bartenders and greatest cocktails of all time. It won the 2018 Tales of the Cocktail Spirited Award for the world’s best drinks podcast. Edited by Alex Skjong See acast.com/privacy for privacy and opt-out information.

Can a simple cookstove end world hunger and poverty? Celebrity chef José Andrés was named one of the Time 100 Most Influential People of 2018 for his dedication to humanitarian causes and recently delivered more than 3 million meals in Puerto Rico in the wake of the devastating 2017 hurricanes, but he has been helping people around the world for many years. He joins host Billy Shore and United Nations Foundation President and CEO Kathy Calvin to discuss why a simple clean cookstove drives cultural, environmental and economic change in the developing world. “If we want to end poverty in this century, I believe clean cookstoves is the one single issue [where] everything meets,” says Andrés. “It’s one of the number one killers of women and children in the world,” agrees Calvin, explaining the UN Foundation’s Global Alliance for Clean Cookstoves initiative. The statistics are jarring: Four million women and children around the world die every year as a result of inhaling the smoke and soot from wood, coal and kerosene cookstoves. These two changemakers believe Americans should care more about global poverty issues. Andrés, who poured his heart and soul into helping the people of Haiti and Puerto Rico, references the current national conversation about building walls to keep people out. “The only wall conversation we should be having is walls that we’re going to build to create community kitchens and schools,” he explains. “If we don’t pay attention to what’s happening around the world, we will find it hitting us and in ways we don’t like,” notes Calvin. Listen in as these two passionate anti-hunger and poverty crusaders explain a simple solution to one of the most intractable problems in the world.

Today’s guest is one of the great humanitarians of our time — Chef José Andrés. He isn’t only a famous celebrity chef with amazing top-tier restaurants to satisfy your culinary desires. He is also leader of the World Central Kitchen, a non-profit organization that has fed millions in the wake of disasters that range from earthquakes in Haiti and hurricanes in Puerto Rico to wildfires in California and volcanic eruptions on the Hawaii islands and just this week in Guatemala. He told me that the first book he read in English was John Steinbeck’s The Grapes of Wrath and he was particularly moved by a quote from the book that “Wherever they’s a fight so hungry people can eat, I’ll be there.” José Andrés is always there. He has a simple belief and powerful understanding of the role that food can play as a change agent. Born in Spain, Chef Andrés is a New American that exudes our nation’s can-do spirit and the knowledge that we are strongest in our unity together — we, the people, can do anything united! Thanks for listening, and I hope that you will be inspired by José Andrés’ words, his work, and his belief that just by merely showing up with a big and open heart to serve your neighbor, you, too, can make a huge difference in this world. Learn more about José Andrés’ non-profit work to feed a hungry world during catastrophic natural disasters through his World Central Kitchen organization. Learn more about José Andrés’ culinary work and the many award-winning restaurants he owns through his Think Food Group company.

In this episode, Jonathan Goldfuss shares his experience of working on the west coast during the dot-com boom. We track his career working on brands including hotwire.com, AOL, and ThinkFoodGroup.  What he has learned from many years of experience has lead him to start a new service, (https://coproductions.com/) which is a matching marketplace to enable freelance teams and clients to find each other.  As he says, Coproductions is trying to make freelaning more viable by making freelance teams more  'agency-like'.  Tune in to learn more!  Listen to the back episodes at: waitwhatpro.com/motr Like on Facebook at: https://www.facebook.com/MediaOnTheRadio/ Follow me on Instagram at: @waitwhatpro  SUBSCRIBE on iTunes: HTTPS://ITUN.ES/I6Y94LT  TUNE IN every Thursday @ 7PM to 96.7 FM (Washington DC/Arlington): www.wera.fm  

Hosted by David and Nycci Nellis. This week: • Marisol Plata, Brand Director with ThinkFoodGroup, oversees the José Andrés Foods brand, working with gourmet food producers in Spain and getting José Andrés Foods items on US shelves. Like, what kinds of foods? Well, like amazing, Spanish virgin olive oils . We'll be taking – and tasting olive oils with Marisol coming up. • Ryan Aston is a professional bartender here in DC. He's also a founding Board Member of the Restaurant Workers of America. Two summers ago he was heavily involved with convincing DC City Council to keep the tip credit in DC. And recently authored a Washington Post op ed piece on the subject – Ryan's in with us today, and we're going to dig into the issue with him. • Momofuku City Center DC continues to evolve its menu and presentation - and has brought in a home town guy to head its kitchen – new exec chef Tai Strain is here with tastes and talk of Momofuku CCDC. • The capital Grille's new Capital Burger restaurant in D.C. is dedicated to creating a luxury burger experience. So, what's a ”luxury burger experience?” We'll find out, when GM Matt Jaffe joins us, later in the show.

Hosted by David and Nycci Nellis. This week: • Marisol Plata, Brand Director with ThinkFoodGroup, oversees the José Andrés Foods brand, working with gourmet food producers in Spain and getting José Andrés Foods items on US shelves. Like, what kinds of foods? Well, like amazing, Spanish virgin olive oils . We’ll be taking – and tasting olive oils with Marisol coming up. • Ryan Aston is a professional bartender here in DC. He’s also a founding Board Member of the Restaurant Workers of America. Two summers ago he was heavily involved with convincing DC City Council to keep the tip credit in DC. And recently authored a Washington Post op ed piece on the subject – Ryan’s in with us today, and we’re going to dig into the issue with him. • Momofuku City Center DC continues to evolve its menu and presentation - and has brought in a home town guy to head its kitchen – new exec chef Tai Strain is here with tastes and talk of Momofuku CCDC. • The capital Grille’s new Capital Burger restaurant in D.C. is dedicated to creating a luxury burger experience. So, what’s a ”luxury burger experience?” We’ll find out, when GM Matt Jaffe joins us, later in the show.

Chef José Andrés is a culinary innovator, author, educator, television personality, humanitarian, and chef/owner of ThinkFoodGroup. In 2012, Andrés formed World Central Kitchen, a non-profit that provides smart solutions to hunger and poverty. In this episode, he walks you through how to make Paella Valenciana. Andrés says paella “is one of the best, most traditional dishes in the history of Spanish cooking and one of the best dishes in the world.” If you missed Andrés’ full episode, check out Ep

Season 1 finale: Chef José Andrés is an internationally recognized culinary innovator, author, educator, television personality, humanitarian, and chef/owner of ThinkFoodGroup. Andrés has been named one of Time Magazine’s “100 Most Influential People,” awarded “Outstanding Chef” by the James Beard Foundation, and President Obama honored him with the National Humanities Medal. In 2012, Andrés formed World Central Kitchen, a non-profit that provides smart solutions to hunger and poverty.

This is a conversation with Michael Doneff, the CMO of ThinkFoodGroup. Michael has worked in the luxury space for more than 25 years, from the launch of the Michelin Guide in the US to CMO roles at Viceroy Hotel Group and Canyon Ranch before landing his current role. ThinkFoodGroup is the restaurant group started by Jose Andres including concepts like Minibar, Beefsteak, Bazaar and many others. Enjoy! This is the first of a series of interviews recorded at the Restaurant Technology Summit, hosted by CohnReznick in DC.

Santana Benitez is a chef, artist, actress and Air Force veteran. She studied at The Institute of Culinary Education in NYC. She has worked with a diverse clientele ranging from Girls Club of The Lower East Side, catering for Spotify conferences and Rosario Dawson, Think Food Group, Culinary Food Guide for DC Metro Food Tours, Cook for Maison Premiere, Nourish Kitchen + Table, & 2 Duck Goose, Tasting Table and more. In this episode, we talk about her winning her episode of "Chopped", her up coming release of her cookbook "I'll Cook Like Your Mother", and working with Spike Lee as an actress in the upcoming Netflix series "She's Gotta Have It". Santana gives insight about who and what inspires her, her directorial debut of her untitled documentary about the crisis in Puerto Rico. Chef Santana also discusses her international travels, attending the Women's March in DC, and much more! https://www.instagram.com/santanacaress/

Santana Benitez is a chef, artist, actress and Air Force veteran. She studied at The Institute of Culinary Education in NYC. She has worked with a diverse clientele ranging from Girls Club of The Lower East Side, catering for Spotify conferences and Rosario Dawson, Think Food Group, Culinary Food Guide for DC Metro Food Tours, Cook for Maison Premiere, Nourish Kitchen + Table, & 2 Duck Goose, Tasting Table and more. In this episode, we talk about her winning her episode of "Chopped", her up coming release of her cookbook "I'll Cook Like Your Mother", and working with Spike Lee as an actress in the upcoming Netflix series "She's Gotta Have It". Santana gives insight about who and what inspires her, her directorial debut of her untitled documentary about the crisis in Puerto Rico. Chef Santana also discusses her international travels, attending the Women's March in DC, and much more! https://www.instagram.com/santanacaress/

Peter Kirwan (PK), is the Director of Marketing for Wisetail LMS and has been with the company for nearly 5 years.  In that time, he has seen Wisetail LMS grow into a multi-million dollar company with more than one million users and over 50 restaurant clients. Wisetail LMS was founded in 2009 in Bozeman, Montana, and has grown 100% per year for the past 5 years becoming both a rising star and a disruptive force in the fields of eLearning, learning management systems, and employee engagement. Wisetail LMS serves an elite group of discerning restaurant and hospitality clients – from The Cheesecake Factory, to Chopt, to Shake Shack, and The ThinkFoodGroup. Today we discuss how Wisetail's service can help your restaurant improve it's training while strengthening it's brand, communication, and culture. 

The Cosmopolitan opens and we’re there to give you the full behind the scenes scoop ... The U.S. Travel Association survey shows economy is losing $84 billion because of airline security procedures ... Interview with Think Food Group’s Rob Wilder about opening two restaurants at The Cosmopolitan with his partner, world renowned Chef José Andrés. ... And much more...