Podcast appearances and mentions of trinity groves

An existing program is Whole Home Dallas, which connects residents with resources for essential home improvements, including weatherization, to improve home resiliency and reduce energy costs. Also, Texas Land Commissioner Dawn Buckingham invited President-elect Donald Trump to build an immigrant detention center on a state-owned 1,400-acre ranch less than a 10-minute drive from Rio Grande City, the county seat; a Mesquite officer shot a person multiple times early Monday after police responded to sounds of gunfire and witnessed a vehicle crash, officials said. Shortly before 3 a.m., officers near Interstate 30 and Sorrento Boulevard heard gunfire from near the interstate, according to a news release from the police department; And, seafood restaurant Pesca opened in Trinity Groves, the restaurant park in West Dallas last week. It comes from Jesus Carmona, whose erstwhile restaurant Tacos Mariachi got a high-profile visit from Guy Fieri for an episode of Diners, Drive-Ins and Dives on the Food Network in 2018. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of the Latin Wealth podcast, we're thrilled to welcome Julian Rodarte, an award-winning chef, entrepreneur, and innovator in the hospitality industry. At just 23 years old, Julian opened his first restaurant and has since become a household name in the culinary world. Now the Executive Chef at Beto & Son in Dallas, Texas, Julian leads one of the most celebrated restaurants in the U.S., which earned a spot among the "15 Best New Restaurants in the United States" in 2017. Julian's accolades don't stop there. As a 30 under 30 honoree and the CEO of NXT-GEN Hospitality, he's redefining what it means to be a modern restaurateur. He's also a familiar face on major platforms like Buzzfeed, Food Network, Travel Channel, and Chopped U, where he's shared his culinary expertise and passion for innovation. In this episode, Julian dives deep into his journey, sharing stories of his childhood, his love for food, and how he transitioned into the restaurant business. We explore the challenges and triumphs of running a restaurant, his thoughts on city development in Dallas, and the role of projects like Trinity Groves in shaping the local dining scene. Julian also opens up about overcoming failures, lessons learned in the industry, and advice he'd give to aspiring chefs and entrepreneurs. We also touch on the exciting news of Texas earning its first Michelin stars. Does this milestone motivate Julian? What are his thoughts on why it took so long, and does he believe Michelin's presence in Texas is as prestigious as in other cities? He doesn't hold back, offering a candid perspective on these topics. Whether you're a foodie, entrepreneur, or someone who loves a great story of perseverance and success, this episode is for you. Make sure to stay tuned until the end, where Julian shares how you can connect with him and follow his journey. Don't forget to like, comment, and subscribe to the channel for more insightful conversations. Follow us on Instagram @LatinWealth and share this episode with your friends and family. #latinwealth #latino #entrepreneur

In this episode of the Latin Wealth podcast, we're thrilled to welcome Julian Rodarte, an award-winning chef, entrepreneur, and innovator in the hospitality industry. At just 23 years old, Julian opened his first restaurant and has since become a household name in the culinary world. Now the Executive Chef at Beto & Son in Dallas, Texas, Julian leads one of the most celebrated restaurants in the U.S., which earned a spot among the "15 Best New Restaurants in the United States" in 2017. Julian's accolades don't stop there. As a 30 under 30 honoree and the CEO of NXT-GEN Hospitality, he's redefining what it means to be a modern restaurateur. He's also a familiar face on major platforms like Buzzfeed, Food Network, Travel Channel, and Chopped U, where he's shared his culinary expertise and passion for innovation. In this episode, Julian dives deep into his journey, sharing stories of his childhood, his love for food, and how he transitioned into the restaurant business. We explore the challenges and triumphs of running a restaurant, his thoughts on city development in Dallas, and the role of projects like Trinity Groves in shaping the local dining scene. Julian also opens up about overcoming failures, lessons learned in the industry, and advice he'd give to aspiring chefs and entrepreneurs. We also touch on the exciting news of Texas earning its first Michelin stars. Does this milestone motivate Julian? What are his thoughts on why it took so long, and does he believe Michelin's presence in Texas is as prestigious as in other cities? He doesn't hold back, offering a candid perspective on these topics. Whether you're a foodie, entrepreneur, or someone who loves a great story of perseverance and success, this episode is for you. Make sure to stay tuned until the end, where Julian shares how you can connect with him and follow his journey. Don't forget to like, comment, and subscribe to the channel for more insightful conversations. Follow us on Instagram @LatinWealth and share this episode with your friends and family. #latinwealth #latino #entrepreneur

"Eatertainment" venues are popping up all over D-FW, and now Trinity Groves is revamping its restaurant park to include mini golf and pickleball. The Dallas Morning News food team discusses this restaurants-as-playgrounds trend and why Dallas is the best place for it. They also share the heartwarming story of a local restaurant saved by its fans before diving into everything about avocados, from how to choose the meatiest ones to tasting a new avocado gelato. Learn more about your ad choices. Visit podcastchoices.com/adchoices

"Eatertainment" venues are popping up all over D-FW, and now Trinity Groves is revamping its restaurant park to include mini golf and pickleball. The Dallas Morning News food team discusses this restaurants-as-playgrounds trend and why Dallas is the best place for it. They also share the heartwarming story of a local restaurant saved by its fans before diving into everything about avocados, from how to choose the meatiest ones to tasting a new avocado gelato. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In the heart of the Lone Star State, Dallas, one of its major cities, is a vibrant blend of rich Texas history and modern charm. From the iconic skyline to the rich cultural culinary scene, Dallas promises an unforgettable adventure for every traveler.We ended our Dallas trip in big ole Dallas. We kicked off Sunday with an outstanding church service at Park Cities PCPC church in downtown Dallas, then changed in the car (yes, we did that) and sped over to our JFK Assassination and Museum Tour. We met at the JKF memorial, which was ugly, isolating, and empty. A solitary place for thinking and apparently singing, this spot was supposed to be ugly, a prominent reminder of the tragedy that occurred on November 22, 1963. We booked this trip through TripAdvisor, and we were taken on a full walking and driving tour around the city. Our fantastic tour guide gave us the history and background of Lee Harvey Oswald, a tour of JFK's exact assignations spots, and the conspiracy (or truth) behind the horrific events. We even explored the Lee Harvey Oswald Rooming House, where Lee resided. The tour was terrific and quite informative; however, make sure you get to the Sixth Floor Museum at Dealey Plaza on time! We arrived 5 minutes late to our scheduled time, and the grumpy employees would not let us in! Apparently, it was the first time this had occurred. The tour started at 1:40 p.m. and lasted about 4 hours. Mid-tour, our guide took us to the Dallas Farmers Market, where I had the best brisket I have ever had at Beyond the Butchers Homestead Grille. If you don't like BBQ, the market had everything from sushi to Jamaican food and cute boutiques and shops. Here, I discovered the best-smelling soaps and lotions at Abundantly Aromatic and bought way too many of them!If you are a foodie looking for the best eats around town, try Hudson House. If you are more of a coffee person, try LaLa Land in lower Greenville, where you can order breakfast but focus on the excellent coffee. For an elegant French-inspired brunch spot, try Toulouse Cafe.Try these Tex Mex. spots for lunch or dinner: Mesero in Klyde Warren Park, Las Palmas and Gloria's in Uptown, Meso Maya in Downtown Dallas, Javier's, Casa Mama's, and Gloria's. The Velvet Taco is a great fast-food taco spot. My fave late-night downtown taquito spot was Uno Mas. They are open till 11:00 p.m. and are perfect for any late-night cravings! Their tacos and queso fundido were terrific, and our waitress was super cool and friendly. For the best Margarita in Dallas (called the Mambo Taxi), try Mi Cocina in Highland Park Village. For excellent rooftop drinks, try HG Supply Co. For a Casual New American kitchen & wine bar, try Sixty Vines. For the best pizza in Dallas, try Cane Rosso. For fresh seafood, try TJ's Seafood Market. Uchi has incredible sushi, and Bob's Steak & Chop House is an A+ steakhouse. The Honor Bar has shareable snacks and delectable sandwiches, and Pecan Lodge is a phenomenal BBQ joint. For a casual burger restaurant, try Rodeo Goat.Other unique spots for tasty lunch, dinner, and drinks are The Henry in Uptown, Dolce Rivera in Uptown, and Casablanca in the Bishop Arts District. If you are looking for other activities to do in Dallas, the Fort Worth Water Gardens are a different sight. The Dallas Arboretum is gorgeous in the Spring or Autumn. We also saw the Rocky Horror Show at the Majestic Theater. It was a bit crazy for my speed but very interactive, and the regular playgoers loved it. Other fun areas in and around Dallas to explore include Highland Park Village, West Village, Deep Ellum Dallas, Trinity Groves, John F. Kennedy Memorial Plaza, Northpark Center, and Klyde Warren Park. The homes in Highland Park are spectacularly enormous. West Village is perfect for people-watching while you eat. Deep Ellum Dallas has fun restaurants, breweries, and bars. Northpark Center is a local favorite mall, and Highland Park is a great shopping spot for all your luxury needs. We stayed in the Magnolia Hotel while we were in downtown Dallas. It was beautiful on the outside and a little dusty on the inside, but I loved the view of downtown Dallas, the full-length vintage mirror, the large bathtub, and the cute coffee shop attached to the Hotel. I found the Magnolia on Expedia and would give it a B+.Some other Hot Hotel Recommendations are the Canvas Hotel, Crescent Court, The W, Virgin Hotel, and Canopy.

I remember a few years ago, 2017, to be exact, a friend of mine invited me to the Network Bar over in Trinity Groves. I walked in the door and the vibe was so cool that I may be the easiest sale they ever made because I said, "How do I join? Here's my credit card." The sale took less than 30 seconds. Miguel Rodriguez is one of the leaders there.

Ed "with and er" of the ExVandals, joins Matthew and James via phone.  Eder is a co-founder of the Fabrication Yard in Dallas, TX.  A place where artists can create legally and freely. Imagine a couple square blocks of paint covered warehouses, that is the Fabrication Yard.  Eder fought tooth and nail to dedicate this nook of Trinity Groves to the Artists.  He tells us about his connction with Hip-Hop and art  back in NYC and how he helped bring these influences to the Big D.  Enjoy!

How much of the high price of eggs can restaurants eat before they have to pass it along to customers? Prominent restaurateurs // Restaurant Industry Experts // head up Trinity Groves, a concept started in 2013 by famed restaurant innovator Phil Romano (founder of Fuddruckers, Romano's Macaroni Grill and Eatzi's). Trinity Groves has more than a dozen restaurants & dessert shops, attracting families & foodies alike Julian Rodarte joins John to explain why this might happen.

Julian and Alexa Rodarte are prominent restaurateurs in Dallas. They head up Trinity Groves, a concept started in 2013 by famed restaurant innovator Phil Romano (founder of Fuddruckers, Romano's Macaroni Grill and Eatzi's). Restaurants feel pressure to increase menu prices due to rising cost of eggs

We're talking to Beto, Julian, and Alexa Rodarte today of Trinity Groves and Beto & Sons. They're not only a beautiful family, but a family company and frankly one of the most prominent restaurant families in Dallas. ➤ www.trinitygroves.com This video was filmed at @Real News Communications Network broadcasting in North Dallas at the Lincoln Centre right next to the Galleria. ➤ https://www.realnewscn.com/contact More information: ➤ http://www.JeffCrilleyShow.com ➤ https://RealNewsCN.com

Dallas can be a great place for celebrity spotting, from Kevin Hart playing bartender to Beto O'Rourke ordering a pastry at a cool coffee shop. Join food editor Erin Booke and food reporters Sarah Blaskovich and Claire Ballor as they chat about other celeb sightings. Then, Sarah sits down with chef Julian Rodarte, the young new CEO at Trinity Groves, about his journey as a restaurateur (and how Phil Romano went to his first birthday party). We also share our favorite date night spots (no kids menus allowed!).

Abbott says inspections that led to snarled border traffic will continue; UT Southwestern leaders say they alone made decision to alter program for transgender youth; Dallas judge under scrutiny for bail rulings recuses herself from cases; Pegasus sign atop downtown Dallas hotel in danger of falling off; Dallas' Trinity Groves restaurant park undergoes another big change

My guest is Chef Beto Rodarte. After being a corporate chef for over 20 years, in 2016, he opened Beto & Son, Next Generation Mexican Food, in Trinity Groves with his son Julian. Beto was quite skeptical to leave a comfortable Director of Food & Beverage job at Brinker International to launch a new endeavor, but Julian enthusiasm and energy, took the leap of faith and made the move to launch to what now has become a staple in Dallas. Beto decided it was a great opportunity to introduce Julian Rodarte to entrepreneurs like Phil Romano. Beto Rodarte graduated from the Culinary Institute of America in 1989 and headed to California to work for Hilton International at The Ojai Valley Inn & Country Club. A few years later, along with his wife, headed back to Texas to start a concept called Cozumel's, tropical, not typical coastal Mexican cuisine. Brinker bought that concept and he moved to Dallas to became the Director of Food & Beverage for that concept. https://www.betoandson.com/ https://www.instagram.com/betoandson/ Host Juan Pablo Delgado, MBA LinkedIn profile Credits: Smart money intro Traveler remix by Wildlight Voice: Eva Hernandez Podcast interview music background Bumbling by Pictures of Floating World

My guest is Chef Beto Rodarte. After being a corporate chef for over 20 years, in 2016, he opened Beto & Son, Next Generation Mexican Food, in Trinity Groves with his son Julian. Beto was quite skeptical to leave a comfortable Director of Food & Beverage job at Brinker International to launch a new endeavor, but Julian enthusiasm and energy, took the leap of faith and made the move to launch to what now has become a staple in Dallas. Beto decided it was a great opportunity to introduce Julian Rodarte to entrepreneurs like Phil Romano. Beto Rodarte graduated from the Culinary Institute of America in 1989 and headed to California to work for Hilton International at The Ojai Valley Inn & Country Club. A few years later, along with his wife, headed back to Texas to start a concept called Cozumel's, tropical, not typical coastal Mexican cuisine. Brinker bought that concept and he moved to Dallas to became the Director of Food & Beverage for that concept. https://www.betoandson.com/ https://www.instagram.com/betoandson/ Host Juan Pablo Delgado, MBA LinkedIn profile Credits: Smart money intro Traveler remix by Wildlight Voice: Eva Hernandez Podcast interview music background Bumbling by Pictures of Floating World

The pandemic threw a lot of curveballs at the restaurant industry. It forced chefs to get creative with their offerings and shift their business models to pick-up and to-go while focusing on new revenue streams.On this episode of Run The Pass, Host Andre Natera talked with Chef Uno Immanivong about her career and how she's pivoted to make money during the pandemic. Chef Uno is a first-generation Asian American of Laotian descent. She was born in a Thai refugee camp where her parents dreamed of giving her a better life.“I never thought I'd go down this route, but we sell a ton of pouch drinks because we're across from SMU, and it's easy to pop in the freezer or go to the pool,” Immanivong said.She auditioned for a reality cooking show with Anthony Bourdain and, when he chose to mentor her, it massively altered the course of her life. In 2013, Uno left banking to pursue her passion for cooking, and the journey created the hugely popular Chino Chinatown in Trinity Groves, Red Stix Asian Street Food, and Chef Uno Brands.Making money in this day and age is no easy task, and Chef Uno Immanivong takes stock to ensure she has multiple income streams. She does off-site catering, pre-packaged catering, pre-planned meals, and to-go drinks, such as pouches.“I never thought I'd go down this route, but we sell a ton of pouch drinks because we're across from SMU, and it's easy to pop in the freezer or go to the pool,” Immanivong said. She focuses on her pick-up and to-go business because she doesn't want folks in her restaurant at the moment. She also doesn't use third-party delivery apps because they take too much of a percentage.

Cuff and Mo make a trip to The Avo Eatery in Trinity Groves to sit down with former Dallas Cowboys standout Greg Ellis. The North Carolina native opens up how he's made the successful transition from his playing days to where he is now, making waves in the world of film and production. Ellis, who is the celebrity host for this year's TVLP Golf Classic, explains why he agreed to lend his presence to the event and why he believes so strongly in giving back to the community. Greg also details his latest venture, being the head coach at Texas College in Tyler, Texas and how a relationship with a former mentor lead to him taking the job. Ellis explains his thoughts on why consistency is so important to executing a vision and the guys wrap up the interview with Greg telling the guys about making sure their VISION is clear and not letting things on the outside cloud their paths. --- Send in a voice message: https://anchor.fm/ryan-cuffee4/message

In the session of the Everyday Bucket List Podcast, I chat with Stephanie Sammons of SammonsWealth.com. She gives us the lowdown on Dallas, Texas. Find fun things to do such as visiting Trinity Groves, White Lake, sporting events & more. Get a few suggestions for some of the best Dallas, Texas restaurants as well as hotel recommendations. Whether you're planning a trip for this weekend or a later date, listen to suggestions as well as her journey to trying a creative bucket list idea outside of her field.

JaM break down the Cowboys loss to the Ravens and just how bad this defense really is, you'll also hear their thoughts on Dez Bryant not playing, Andy Dalton and the meh offense and the latest edition of Secret Audio of a Cowboys Homer. Also on the episode, they take a look around the NFL and at the NFC East and why is Carson Wentz so bad in 2020. They take a trip around The Block and discuss car break ins, a new plan for Trinity Groves and what Santa is like for kids in 2020. Plus, a discussion on the Texas Rangers moves in recent days with a big trade and a new GM. Explicit language is definitely included in this one. Recorded right after the Cowboys game on 12/8/20. (START)--Cowboys lose to BAL, the emotions, the embarrassment, the frustration (26:20)--The Block: break ins, Trinity Groves and Santa 2020 (51:12)--Dez Bryant gets screwed out of playing vs the Cowboys (01:01:01)--Around the NFL, the NFC East and Carson Wentz benched (01:23:22)--Texas Rangers big trade and recent moves (01:39:29)--Andy Dalton and the dink and dunk dud offense (01:49:21)--Secret Audio of a Cowboys Homer

JaM break down the Cowboys loss to the Ravens and just how bad this defense really is, you'll also hear their thoughts on Dez Bryant not playing, Andy Dalton and the meh offense and the latest edition of Secret Audio of a Cowboys Homer. Also on the episode, they take a look around the NFL and at the NFC East and why is Carson Wentz so bad in 2020. They take a trip around The Block and discuss car break ins, a new plan for Trinity Groves and what Santa is like for kids in 2020. Plus, a discussion on the Texas Rangers moves in recent days with a big trade and a new GM. Explicit language is definitely included in this one. Recorded right after the Cowboys game on 12/8/20. (START)--Cowboys lose to BAL, the emotions, the embarrassment, the frustration (26:20)--The Block: break ins, Trinity Groves and Santa 2020 (51:12)--Dez Bryant gets screwed out of playing vs the Cowboys (01:01:01)--Around the NFL, the NFC East and Carson Wentz benched (01:23:22)--Texas Rangers big trade and recent moves (01:39:29)--Andy Dalton and the dink and dunk dud offense (01:49:21)--Secret Audio of a Cowboys Homer

1080 KRLD CEO Spotlight with Phil Romano, Founder, Romano's Macaroni Grill, Fuddruckers, Trinity Groves, EatZi's & Trinity Groves See omnystudio.com/policies/listener for privacy information.

When a customer at a Dulcet Cafe & Bakery in Dallas' Trinity Groves neighborhood put down $100 to treat any protesters who came in, he likely had no idea the ripple effect it would have

Involved in the restaurant business for over fifty years, he has created over twenty-five concepts with six of them national concepts: Fuddruckers, Romano's Macaroni Grill, Spageddies, Cozymel's, Rudy's Country Store and BBQ and eatZi's Market & Bakery. He was principal in EGP, a partnership that held the licensing rights to the Palmaz-Schatz Stent, purchased by Johnson & Johnson, Inc. It is said to be one of the most successful medical devices of its time and is considered one of the patents that has changed the world. This was the original stent and has become a $6 billion a year industry. Romano's latest venture is Trinity Groves, with approximately 90 acres at the foot of the Calatrava Bridge in Dallas. Fifteen of those acres are a restaurant concept incubator creating brands for the millennials and to induce entrepreneurs to start businesses and create jobs and tax revenue for the city of Dallas. Philip Romano's most recent concept is the Network Bar – a “first of its kind” members only establishment where people can network, connect, socialize, have dinner and do business all in the same place. The Network Bar opened in October 2017 in Trinity Groves. Romano wrote his first book entitled Food for Thought in 2005 that made the CEO Best Sellers List. His latest book, The MAD Entrepreneur, was released in March 2019 and shares his secrets to success, how he took ideas and turned them into nationally-recognized businesses, and insights into how he's making a difference in business and in life. A native of New York State, Mr. Romano presently resides in Dallas, Texas.   Website

Today On Community Connect with Janie Bordner Philip J. Romano is an investor, entrepreneur, artist and nationally-renowned restaurateur. Romano has been involved in the restaurant business for more than 50 years, creating over 25 concepts and receiving numerous honors. Romano is the only person in the restaurant industry that has created more than two national concepts – creating six to date: Fuddruckers, Romano’s Macaroni Grill, Spageddies, Cozymel’s, Rudy’s Country Store and BBQ and eatZi’s Market & Bakery.Romano and his family established a charitable foundation, The Food Foundation, whichoperates as Hunger Busters and has been in operation for 20 years. Hunger Busters provides food to the hungry and serves over 415,000 meals per year to schoolchildren in Dallas. He currently owns and operates eatZi’s Market & Bakery, Nick & Sam’s, Nick & Sam’s Grill,and Coal Vines Pizza. Romano’s latest venture is Trinity Groves in Dallas. The first 15 acres area restaurant concept incubator that encourages entrepreneurs to start businesses and create jobs and tax revenue.

Kenny & Michael’s visit to Off-Site Kitchen in the chique new Trinity Groves district of West Dallas is a simple reminder that this unique burger joint is one of the best. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

A graduate of Le Cordon Bleu in Paris, France, World Master Chef Sharon Van Meter brings more than 40 years of award-winning and acclaimed culinary experience to the Dallas/Fort Worth area. Chef Van Meter has served the culinary world as Executive Chef of The Ritz-Carlton International, Professor of American Cuisine at Paris' Le Cordon Bleu and Executive Chef in the renowned kitchens of Neiman Marcus, Dallas, Texas. Currently, Sharon is President of SVM Productions, LLC, a leader in television, radio and culinary productions. In Dallas, she runs 30 15 at Trinity Groves and is a partner in Tacos y Vino as well as other ventures. Show notes… Favorite success quote or mantra: Never, never, never, never, never.....give up! In this episode with Chef Sharon Van Meter, we discuss: Relentlessness. Chef Van Meter's beginnings and how she learned to cook. The pros and cons of fearlessness. Being the only woman in a male-dominated school/profession. Don't let your fears interrupt your success. Tackling obstacles one by one. Letting fear and discomfort motivate you. Kicking back and listening to others before you give your opinion. The best leaders create the best organizations and surround themselves with the best people. All power does not begin and end with one person. Territorializing your kitchen. Letting your individual team members grow. Work/life balance. The importance of family. The generations that come after you and how to judge them. Being more lenient and understanding of your younger team members. Diversifying your interests. Concentrate less on people's faults. The importance of making everyone around you feel their best. Don't just get a little involved, go in 200%. Create YOUR OWN work/life balance. team building  Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? I'm fearless What is your biggest weakness? I'm fearless What's one question you ask or thing you look for during an interview? Loyalty What's a current challenge? How are you dealing with it? Not enough time in the day Share one code of conduct or behavior you teach your team. Always put the customer first What is one uncommon standard of service you teach your staff? Treat this business like it's yours and it will be one day What's one book we must read to become a better person or restaurant owner? The One Minute Manager by Ken Blanchard and Spencer Johnson GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's the one thing you feel restaurateurs don't know well enough or do often enough? Not consistent enough Training based on consistency What's one piece of technology you've adopted within your four walls restaurant and how has it influenced operations? My iPhone is my office now If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? One thing: we need to be better, kinder, more loving people. Contact info: 3015 At Trinity Groves website Instagram: 3015tg Physical Address: 3015 Gulden Lane, Dallas, Texas Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Chef Sharon Van Meter for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Part 2 of the conversation with legendary restauranteur and entrepreneur PHIL ROMANO. The man behind Fuddruckers, Eatzi's, Trinity Groves, Nick and Sam's, The Network Bar and dozens more. We focus on the economics and the investment behind Fuddruckers and how he turned a $15k investment into a $3.4m payout in just two and a half years. "It's called Lateral Integration: I make a disease and then I fix the disease to lessen the sin." - Phil Romano We talk about his investment in an idea for a new product that would go on to save millions of lives. He invested just $250k and turned that into hundreds of millions of dollars just a few years later. He has made many people famous for not getting into investments with him that paid out very well. One even had a nervous break down. "It's hard to invest in other peoples ideas because I always had the best ideas." - Phil Romano We talk about his value system and bill of rights, and how he uses this premise to build and manage his businesses and his personal life. He has five base values that he uses over and over that works for him. We dive into the economics of the Trinity Grove project, and how it is creating the new generation of restaurant concepts, owners and operators. "The accountant and attorney and everyone around me told me not to do it. That turned into an $800 million payoff." - Phil Romano We also talk about the latest concept The Network Bar, and how it is designed to bridge the gap between millennials and the business folks who have "been there and done that". Phil talks about how the concept was originally conceived and what it ended up turning into and what the future looks like for it. Check out the places Phil talks about in this episode. https://www.networkbar.com/ https://nick-sams.com/ https://www.trinitygroves.com/ https://en.wikipedia.org/wiki/Phil_Romano https://www.instagram.com/thenetworkbar/   PLEASE FOLLOW SHARE AND REVIEW https://www.instagram.com/wordsdisruption/ https://www.instagram.com/therealerichanes/ https://www.wordsofmassdisruption.net/ https://open.spotify.com/show/4CiQvI8tPmHDlb6D7Deb6d?si=lCQkRnJMTFa9e3P8PWesCQ https://itunes.apple.com/us/podcast/words-of-mass-disruption/id1274247467 https://play.google.com/music/listen?u=0#/ps/I5zirpht24cmkto6qrb6e5tvufm

From mobsters to kings to arms dealers and judges to councilmen to speakeasys, country clubs and exclusive means clubs, Phil has seen it all. He has prepared meals for kings and he knows how to get maximum publicity doing it and he is the man behind the greatest hamburger. Phil has continually evolved his ideas and concepts from membership only spots to open kitchens and locks on the door - and he continues to do that today with the Network Bar and Trinity Groves. Phil believes that the fear of failure is much more powerful than the sweet smell of success. He knows that people don’t want the same thing, they want something different. He knows what they want before they do. He has created concepts that have been replicated over and over. He has done more to pioneer the lifestyle and experiences we see in so many restaurants and bars today. Whether it is the open kitchen concepts (NAGS HEAD PUB) were you can see your meal being prepared, or the food being brought to your table for you to see it before it is cooked. He is also the man behind the salad bar and putting locks on his doors and creating members only concepts. Phil knew people would pay to have their pictures on the wall, they would buy mugs with their name on it, they would pay to inscribe their names in the bar. He knew they would pay for memberships (ROMANOS 300) before the concept ever opened. At one concept (THE KEY HOLE), he put a padlock on the door and sold thousands of keys to open the lock. He knew that business men wanted to meet (THE NETWORK BAR) and eat at places that other business men were at. He knew that the experience and lifestyle is what people wanted and he knew and still knows how to deliver on that idea.

Effie Dennison, Senior Vice President, Director of Community Development & Corporate Responsibility at Texas Capital Bank is on the latest episode with Shawn and Ryan. Effie discusses Texas Capital Bank's commitment to and experience with investing in Southern Dallas. She specifically talks about investments in the Red Bird development, Trinity Groves, West Dallas and the Mayor's Grow South Investment Fund.Sponsored by SMU (smu.edu) and Buck Brush (buckbrushco.com). Deconstructing Dallas theme by www.bensound.com.Break Music by incompetech.com/music/royalty-free.

Phil Romano is an American restaurateur, entrepreneur, and philanthropist. He is best known as the founder of the restaurant chains Fuddruckers and Romano's Macaroni Grill, and his newest endeavors are a restaurant incubator in Dallas called Trinity Groves and an awesome concept for young entrepreneurs: The Network Bar. Phil shares the five principles he believes you need to be a good person (or a good business), what separates his most successful restaurant ideas from his least successful ideas, and how he ended up being one of the first people to invest in the heart stent (which ended up saving his life decades later), why he is so MAD, and how The Network Bar facilitates mentorship for young entrepreneurs. Resources: The Network Bar Trinity Groves Hunger Busters

Today on the show we have one of the greats here in Dallas - Phil Romano.  Restaurateur, entrepreneur, artist, philanthropist…   He has started some of the biggest concepts around:  Macaroni Grill, Fuddruckers, Eatzi's, and so many others.     But that's just his restaurant side of life.     Early in his career he funded a medical device that was not only a massive financial success, but ended up saving his life.   We jump in right away with his amazing art.  Completely self-taught, Phil has become a renowned painter, once again turning something he loves doing into a lucrative endeavor.   And of course we dig in deep on his latest  business concepts, Trinity Groves and Network Bar.  Each one has already made a huge impact on Dallas.   We get the stories on how Trinity Groves came to be and the lives that are being changed thanks to this concept of a

Our guest Douglas Newby of dallasarchitectureblog.com makes the case that Trinity Groves in Dallas would make a great home for Amazon HQ2. According to Doug " it was innovators and visionaries who created Trinity Groves", and their ideas on development mesh well with what Amazon is looking for in a second home. Doug also talks about how close Trinity Groves is to other Dallas landmarks:.9 miles to the Design District.9 miles to Union Station.9 miles to American Airlines Center1.2 miles to Klyde Warren Park1.2 miles to Kessler Park1.4 miles to Stevens Park Golf Course1.4 miles to the Perot Museum1.5 miles to the Arts District2.8 miles to the Bishop Arts District 3.7 miles to Fair Park4.9 miles to SMU

Dallas Neighborhood and Preservation specialist Douglas Newby talks about how the views on neighborhoods has changed, his early memories on the Trinity River Corridor Project, and what makes Trinity Groves such a great Dallas location.

In this episode, we have the good fortune to have Jeff Dietzman and Ned Steel from LUCK in studio with us to talk about beer and food pairing and cooking with beer—a topic near and dear to every homebrewer and craft beer lover’s heart. LUCK stands for Local Urban Craft Kitchen and is the end result “dream restaurant”  of co-owners, Dietzman, Steel, and Chef Daniel Pittman. It is located in the Trinity Groves area of West Dallas and offers a variety of craft beer inspired dishes, along with a 40 tap craft beer selection that focuses specifically on local breweries. Their food is also locally sourced when possible and can be described as American comfort food with a Texas twist, which includes dishes that range from the delicious Signature Pastrami (unlike any you’ve had before) to beer ice cream made with beer from their tap wall. We hope they can help educate you on the great potential of combining good beer with good food, whether it’s preparing, serving, or simply enjoying with good folk.

In episode 114 of Denton Dallas and Beyond, we get all Techie with a new program to assist Denton startups. We close out the Denton segment with a brief discussion of economic expansion. As we head to Dallas, we discuss Trinity Groves dining and entertainment. In the Beyond segment, we review a new technology that may […]

The Restaurant Brokers are joined this week by Phil Romano, creator of six national restaurant concepts - Fuddruckers, Romano’s Macaroni Grill, Spageddies, Cozymel’s, Rudy’s Country Store and eatZi’s that generated more than $20 billion in revenue. He's at it again with his latest project Trinity Groves! Listen as Romano talks about his restaurant Incubator concept. You'll learn... >How landing a spot at Trinity Grove resembles a "Shark Tank" audition. >Why he says "If I didn't do things people told me not to do, I wouldn't be where I am today." >How his start up concepts at Trinity Grove are starting out with NO debt service and are generating $2.0 Million in Sales in 2500 square feet in the first year The incubator concept is paying off for the industry, start- ups looking for an opportunity as well as the community. He and his investors have launched the Restaurant Concept Incubator Program. They find and fund the next big thing.